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Old 09-21-2006, 12:36 PM   #1
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Pumpkin recipes and tips wanted...

Do any of you have any pumpkin recipes beside just pies?

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Old 09-21-2006, 02:11 PM   #2
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I make a Pumpkin Fudge that is pretty popular around the Holidays.. Another favorite is a Pumpkin Cream Cheese dip, perfect for dipping Gingersnaps!

-Brad
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Old 09-21-2006, 02:12 PM   #3
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I love pumpkin cheesecake and pumpkin cake roll filled with a cream cheese mixture.
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Old 09-21-2006, 02:15 PM   #4
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Here's one that sounded really good - Pumpkin Crunch Cake:

Pumpkin Crunch Cake

Also, I love pumpkin ravioli (with sage & nutmeg and a cream sauce). I wish I had the recipe!
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Old 09-21-2006, 02:18 PM   #5
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Pumpkin Crem Brulee with candied ginger. And I too love pumpkin cheesecake.
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Old 09-21-2006, 05:04 PM   #6
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These sound great! Anyone got any sort of recipe for pumpkin bread?
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Old 09-21-2006, 05:10 PM   #7
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This is TNT wonderful

courtesy of mish:

Pumpkin Flan with Brown Sugar Crust

1/2 cup brown sugar
5 eggs
1 cup pumpkin puree
2/3 cup granulated sugar
Dash of salt
2 teaspoons cinnamon
2 cups milk
1 cup heavy cream
1 1/2 teaspoons vanilla extract

Preheat oven to 250 degrees.

Sprinkle the bottom of 8 half-cup ramekins or other single-serving size baking dishes with half of the brown sugar.

In a mixer, beat the eggs. Add pumpkin puree, granulated sugar, salt and cinnamon. Stir in the milk, cream and vanilla extract.

Pour mixture into baking dishes. Set baking dishes into a large baking pan. Fill the pan with water so that it reaches halfway up the sides of the flan dishes. Bake for 1 hour. Remove from oven.

Remove flans from water or they will continue to cook. Allow to cool for at least 15 minutes. You can prepare the flan up to this point ahead of time, even the day before. Refrigerate.

Heat oven to broil. Sprinkle the flans with the remaining brown sugar and pop under broiler for a couple of minutes or until nicely browned. Serves 8.
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Old 09-21-2006, 05:10 PM   #8
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Here are a couple of really tasty sounding pumpkin breads
that Filus posted years ago:


PUMPKIN CRANBERRY BREAD
Yield: 2 loaves

3/4 c. butter or margarine, softened
2 c. sugar
3 eggs
1 can (15 oz.) solid-pack pumpkin
1-1/2 tsp. grated orange peel
3-1/2 c. flour
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 c. chopped walnuts
1 c. chopped fresh or frozen cranberries

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add pumpkin and orange peel; mix well (mixture will appear curdled).
Combine the next 5 ingredients; add to pumpkin mixture, beating on low speed just until moistened. Fold in walnuts and cranberries. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.



DELICIOUS PUMPKIN BREAD

5 eggs
1-1/4 cups vegetable oil
1 can (15 oz.) solid-pack pumpkin
2 cups all-purpose flour
2 cups sugar
2 pkgs.(3 oz. each) cook-and-serve vanilla pudding mix
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt

In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth.
Combine remaining ingredients; gradually beat into pumpkin mixture.

Pour batter into 5 greased 5x2-1/2x2 inch loaf pans. Bake at 325 degrees for50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Bread may also be baked in 2 greased 8x4x2 inch loaf pans for 75-80 minutes.
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Old 09-21-2006, 05:34 PM   #9
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Thanks for those, guys!
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Old 09-21-2006, 05:56 PM   #10
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Pumpkin Soup (My sons favorite)

Sautee an onion in about 1/2 stick of butter until soft, add 2 big tablespoons of flour and cook about 1 minute. Wisk in 2 cups of chicken broth and 1 cup of milk. Heat until thickened and then add 1 can of pumpkin, or 1 1/2 cups fresh cooked and pureed pumpkin. Salt, pepper and nutmeg to taste.

I've made this with canned and fresh. It's better with fresh, but more trouble.
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