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folklaur
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care to share your favorite pumpkin recipes, please?
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JodieLyn
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Quote:
Pumpkin Loaves
3 c all-purpose flour
2 c sugar
2 tsp baking soda
1 tsp ground cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1/2 tsp baking pwd
2 c pumpkin puree
2/3 c oil
3 eggs slightly beaten
Preheat oven to 350*. Grease two 9x5 laof pans. Mix flour with next 7 ingredients; add remaining ingredients and mix until just blended. Pour into pans.
bake approx. 1 hr or until toothpick inserted comes out clean. Cool in pans 10 minutes, remove from pans and cool completely on racks. Makes 2 loaves |
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Jodie, wife to Dave
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St. Ann
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How do you make your pumpkin puree, if you don't have the luxury of the canned product? No libby's here.
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Stephanie
Wife and mother to Hannah '96, Maria '99, Dorothea '01, Helena '03
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stellamaris
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I just cut the pumpkin into chunks, place it rind down on a baking sheet (I cover the sheet with foil just to make clean-up easier, but it's not necessary), and bake it about an hour or so until the flesh is very soft when pierce with a fork. Then I let it cool! After it's cool, I scrape out the cooked flesh, put it in my food processor, and whirl away. I freeze it in one cup portions a mini-loaf pan tin that I have. When frozen, I put it into ziploc freezer bags and label. Usually I have to do two or three rounds of filling and freezing the puree before it's all frozen, as I only have one mini-loaf pan. Keep the puree in the refrigerator while you are waiting to freeze it.
This homemade puree comes out a bit more watery than canned, so I reduce the liquid in recipes by about 1/4 to 1/2 c, then add back extra liquid if necessary to get the right texture. HTH!
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Caroline
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mathmama
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These are 2 pumpkin recipes that I love. I cannot take credit for them, they are from Mary Ann (momtomany)
Pumpkin Chocolate Chip Bread
5 cups flour (I use WW pastry flour)
3 cups sugar
1 large can pumpkin
3/4 cup oil
1/4 cup milk
1 tblsp cinnamon
1 teas ground cloves
1/4 teas allspice
1 tblsp baking soda
2 1/2- 3 cups chocolate chips
Combine first nine ingredients in a large bowl. Mix in chocolate chips.
Pour batter into three greased loaf pans. Bake at 350 for one hour.
This bread freezes well.
Pumpkin Dip
1/2 cup pumpkin
6oz cream cheese (I used low fat)
1/2 cup brown sugar
2 teas maple syrup
1 teas cinnamon.
Beat all together. Refrigerate for at least 1/2 hour before using. Use as a dip for apples.
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St. Ann
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Thanks Caroline!
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Stephanie
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molly
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I wrote and self published a pumpkin cookbook about 10 yrs ago to give as x-mas gofts to my family. If you pm your address I can mail you an extra copy 
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Veronika
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HI stephanie! It's me, Veronika again! (I seem to be following you around the message boards today!) When I make pumpkin puree, I also like to roast them first. (that's where the flavor is  ) I find that when I boil or steam the pumpkin, it gets too mushy and I really like this technique better. After that I like to make pumkin breads, muffins, etc....and Jack O'Lantern Jam. YUM!
Here's how it goes:
2c. pumpkin puree
3 Tbsp. (or one envelope) pectin
1 tsp cinnamon, we like to double that in our house
1/2 tsp allspice
2 1/4 c sugar.
In a large pot, combine pumpkin, pectin and spices and bring to a full rolling boil. Add sugar and resume the boil at full speed for at least one minute. Pour into hot sterilized jars (approx 3 8oz jars) and seal. If you don't seal it in jars, it freezes well too. Enjoy!
Veronika
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mrsgranola
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I love this thread! I have been bummed the past several months when I couldn't find canned pumpkin but I finally found some this week at a local store-- storebrand! I plan on making some pumpkin cookies this afternoon for Lucas (without eggs). Yummy!
JoAnna
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folklaur
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i can not take credit for these - other nice ladies shared them at another forum! And i have not yet tried them - but thought i would toss them out for others, also!
Quote:
PUMPKIN SQUARES
Crust: 1C flour
1/2C rolled oats
1/2C brown sugar
1 stick butter
Filling: 1# can pumpkin 1t cinnamon
1-13oz can evap. milk 1/4t cloves
2 eggs 1/2t ginger
3/4 C sugar
Topping: 1/2C walnuts
1/2C brown sugar
2T butter
Combine crust ingredients and mix till crumbly, using low speed of electric mixer. Press into 9x13 pan and bake at 350° for 15 minutes.
Combine filling ingredients and beat well. Pour into baked crust. Bake at 350° for 20 more minutes.
Combine topping and sprinkle over filling. Return to oven and bake for 20-30 more minutes, till knife comes out clean. |
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Quote:
Pumpkin Butter
1 16oz. can solid pack pumpkin
2/3 cup firmly packed brown sugar
1/4 cup honey
1 Tbsp lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
In saucepan, combine ingredients; mix well. Bring to boil over medium-high heat., stirring frequently. Reduce heat and simmer 20 minutes or until thickened, stirring occasionally. Store in refrigerator or freeze. Makes 2 cups. |
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Quote:
Pumpkin Blender pancakes w/ Apple Cider Syrup
In Blender Mix:
Scant 2 cups cups water (between 1 ¾ and 2 cups)
1 ½ cups whole grain
¾ cup powdered milk
½ cup canned pumpkin
¾ teaspoon pumpkin pie spice
Blend on high for 3 minutes.
Add:
2 eggs
3 Tbsp oil
1 ½ Tbsp honey
heaping ¼ tsp salt
Blend for 1 more minute. At the very end, add:
1 ½ Tbsp baking powder
Pulse three times, just enough to mix, Mixture should foam up. Cook immediately on hot skillet.
This is 1.5 of the originally recipe – so it makes enough for our family of 5 with a few leftover for kids to have later as a snack.
Apple Cider Syrup/Sauce
1 cup sugar
2 Tablespoons cornstarch
¼ tsp. Cinnamon
¼ nutmeg
2 cups apple cider
2 TBSP lemon juice
Stir over medium high until thickened and then stir in:
¼ cup butter
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JenPre
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I can't find any pumkin! I went to our three stores this morning and no one has the cans yet and I'm not brave enough to make it "from scratch"!  Hopefully soon they'll stock it up!
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JodieLyn
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Jen, it's super simple to make from scratch, if you can bake a squash for dinner and mash potatos, you CAN make pumpkin puree and even the jackolantern pumpkins taste better imo than the canned
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organiclilac
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And, if a big pumpkin is too daunting, try a butternut squash. They are more manageable, and can sub into pretty much any pumpkin recipe.
ETA: And, don't forget, you can roast the seeds of any of the winter squashes, not just pumpkin!
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Veronika
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Hey Jen,
How about mashed sweet potatoes? They'll sub in for pumpkin in a pinch too!
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Veronika
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and one little girl in heaven
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JenPre
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JodieLyn wrote:
| Jen, it's super simple to make from scratch, if you can bake a squash for dinner and mash potatos, you CAN make pumpkin puree and even the jackolantern pumpkins taste better imo than the canned |
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Heehee....I can make both of those! I'll have to try making pumpkin puree. I need to get more confidence in the kitchen and branch out to try more things!
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Jen
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Cay Gibson
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A friend just shared w/ me that Olive Garden has a scrumptious Pumpkin Cheesecake. I was a bit bombed because my son took us there to eat just the other night and I didn't know they had this cheesecake.
Does anyone have a recipe? i might have to go to Olive Garden just for the cheesecake. 
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folklaur
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Cay Gibson wrote:
Does anyone have a recipe? i might have to go to Olive Garden just for the cheesecake. |
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this is not my recipe, and i have not tried it, yet, but one that another Mom shared (she lives in Italy, which will explain the FYI):
Quote:
Here's the link I originally started with. I can't remember now why I used one with more eggs. It's a very similiar recipe. I may try the one with less eggs this year; we'll see.
Fyi: Bucaneve cookies are the Italian substitute that I've come up with for graham crackers...so just adjust accordingly. I'll make it again this year, but definitely a couple of days in advance since the flavor got better and better.
Crust:
1 package Bucaneve cookies, crushed into crumbs
2 T. sugar
6 T. butter, melted
Filling:
1 1/2 c. pumpkin puree, canned or fresh 1 T. plus 1 1/2 t. cinnamon
1 T. ground ginger
2 1/2 t. ground cloves
2 1/2 t. nutmeg
1 t. allspice
2 1/2 pounds cream cheese, room temperature
1 1/3 c. sugar
1 t. vanilla
5 large eggs, at room temperature
2 large egg yolks, at room temperature
Topping: (completely optional in my opinion)
1 c. plain yogurt (whey drained off)
3 T. sugar
Preheat oven to 375F. For crust, toss cookie crumbs, melted butter, and sugar in a bowl till well blended. Press mixture firmly over bottom of a 9 inch springform pan. (I like to make it go up the sides a little as well.) Bake on bottom rack for 5 minutes. Remove from oven.
Reduce heat to 300 F. Place a baking dish with water on the bottom rack to produce moisture inside the oven.
For filling, whisk together pumpkin and spices in a bowl and set aside. Beat cream cheese, sugar, and vanilla till light and fluffy. Scrap the bowl and beat again. Add whole eggs, then egg yolks one at a time to cream cheese. Blend each egg until incorporated, scraping the bowl after each egg. Add pumkin mixture and blend till velvety, scraping bowl again.
Pour filling over crust. Bake on center rack till top is set and a tester inserted comes out dry, about 1 1/2 hours. Turn off oven and leave cake in for an additional hour. Remove and allow cheesecake to cool for several hours.
If you make the topping, mix yogurt and sugar while the cheesecake is cooling. After cheesecake is cooled, spread topping evenly over the surface of the cheesecake. Return to oven (set at 350F) for 5 to 7 minutes to set topping. Remove, cook, and refrigerate.
Chill well before serving. It would be great with a dollop of fresh sweetened cream and a cup of coffee!
Note: Last time I made the topping. Next time I probably won't...just seemed like an added step, and honestly I thought the cheesecake was much prettier without the topping. But, I included just in case. Also this cheesecake gets better the longer it sits. It was much better the second day, and even better than that on the third day. Wouldn't know about day 4 since it didn't last that long. But, the lesson is to make it ahead. |
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HeatherS
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We love pumpkin in just about any form here at our house. A few of our favorites (AND an excuse for me to add dark chocolate chips to even more recipes ):
Pumpkin Waffles
Apple Pumpkin Muffins
Chocolate Chip Pumpkin Bread These make great muffins as well - reduce the bake time to approx. 15 mins. They freeze well too...if they make it to the freezer bags...
Pumpkin Cake
Pumpkin Dip for Apples
Pasta w/Mushrooms and Pumpkin Gorgonzola Sauce I tried this one evening for dinner when I was surfing the web for a use for leftover pumpkin, and as *out there* as the recipe sounds, even our pickiest eater LOVES it. Our local Aldi's sells Gorgonzola & I add a poached or grilled diced chicken breast too.
Heather
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folklaur
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HeatherS wrote:
Pasta w/Mushrooms and Pumpkin Gorgonzola Sauce
I tried this one evening for dinner when I was surfing the web for a use for leftover pumpkin, and as *out there* as the recipe sounds, even our pickiest eater LOVES it. Our local Aldi's sells Gorgonzola & I add a poached or grilled diced chicken breast too.
Heather
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i think it sounds great!
i once had pumpkin ravioli with a nutmeg & walnut cream sauce and it was sooooooooo good. and i don't even like walnuts at all.
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HeatherS
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Yum...pumpkin ravioli. That sounds good! I'll have to see if there's a recipe to make your own pumpkin ravioli...
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: pumpkin recipes?
