Pumpkin Recipes

Submitted by ypm on Mon, 10/26/2009 - 10:55

ICED SPICED PUMPKIN COOKIES

Ingredients

1 cup Shortening

1/2 cup Granulated sugar

1/2 cup Packed brown sugar

1-1/2 tsp Pumpkin pie spice

1/2 tsp Baking powder

1/4 tsp Baking soda

1 ea Egg

1 cup Pumpkin (baked or boiled)

2 cups All-purpose flour

1 recipe Brown Sugar Glaze (see below)

Instructions

In a medium mixing bowl, beat shortening with an electric mixer on medium to high for 30 seconds.
Add the granulated sugar, brown sugar, pumpkin pie spice, baking powder, and baking soda. Beat until combined, scraping sides of bowl.
Beat in the egg and pumpkin. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
Drop dough by a rounded teaspoon 2 inches apart onto an ungreased cookie sheet. Bake cookies in a 375 degree F oven for 8 to 10 minutes or until tops seem firm.
Transfer cookies to a wire rack; cool.
Spread cooled cookies with Brown Sugar Glaze. Makes 42 cookies.

BROWN SUGAR GLAZE

In a small saucepan, combine ½ cup packed brown sugar, 3 TBS Butter and 1 TBS milk
Heat and stir until butter melts.
Remove sauce from heat; stir in 1 cup sifted Powdered Sugar and 1 tsp Vanilla.

PUMPKIN WITH CHICKEN AND ZUCCHINI

Ingredients

3 lb Chicken Meat

¼ cup Onion (finely chopped)

2 clove Garlic (minced)

2 ea Potatoes (peel, 1” cube)

2 cup Pumpkin (peel, 1” cube)

2/3 cup Dry White Wine

1 tsp Rosemary (chopped)

¼ tsp Salt

¼ tsp Pepper

2 ea Zucchini (1/4” slice)

optional Lemon Wedges

as needed Non-stick cooking spray

Instructions

Rinse chicken; pat dry. Spray an unheated 12-inch skillet with nonstick cooking spray. Preheat skillet over medium heat. Add chicken and cook for 10 to 15 minutes or until lightly brown, turning to brown evenly and adding onion and garlic during the last 5 minutes of cooking. Add the potatoes and pumpkin.

Combine wine, rosemary, salt, and pepper; pour over chicken and vegetables. Bring mixture to boiling; reduce heat. Cover and simmer for 25 minutes. Add zucchini. Cover and cook about 5 minutes more or until chicken and vegetables are tender and chicken is no longer pink. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Pass pan juices. If desired, serve with lemon wedges.

EASY PUMPKIN SOUP

Ingredients

1 lb Pumpkin (baked or boiled)

1 can Chicken Broth (14½ ounce)

1 cup Fat-free Milk

1 TBS Brown Sugar

¼ tsp Ground Cinnamon

¼ tsp Ground Nutmeg

¼ tsp Salt

As needed Chives (chopped)

Instructions

Stir together pumpkin, chicken broth and milk in a large saucepan. Stir in brown sugar, cinnamon, nutmeg and salt. Heat just to boiling. Reduce heat and simmer uncovered for 5 minutes.
Serve in a mug or bowl, topped with a sprinkle of chives.

PERFECT PUMPKIN COBBLER

Ingredients

2 ea Eggs (slightly beaten)

1 cup Evaporated Milk

1 cup Milk

3 cup Pumpkin (cooked and mashed)

1¾ cup Granulated Sugar

½ cup Packed Brown Sugar

1 cup +1 TBS All-purpose Flour

1 tsp Ground Cinnamon

½ tsp Salt

¼ tsp Ground Ginger

¼ tsp Ground Cloves

¼ tsp Ground Nutmeg

½ cup Butter (melted)

1 TBS Baking Powder

1 tsp Vanilla extract

Optional Pecan halves

Instructions

Preheat oven to 350 degrees F.
For filling, combine eggs, evaporated milk, and pumpkin in a medium mixing bowl. Add 3/4 cup granulated sugar, dark brown sugar, 1 tablespoon flour, cinnamon, 1/4 teaspoon salt, ginger, cloves, and nutmeg. With rotary beater or wire whisk, beat lightly just until combined; set aside.
For crust, pour butter into a 3-quart rectangular baking dish, tilting dish to spread butter evenly. Combine 1 cup flour, 1 cup granulated sugar, baking powder, 1 cup milk, vanilla, and 1/4 teaspoon salt in a small mixing bowl. Pour mixture over melted butter to make crust. Spoon or slowly pour pumpkin mixture evenly over crust. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm. If desired, garnish with pecan halves.

FUN FALL PUMPKIN SPREAD

Ingredients

1 lb Cream Cheese (softened)

1 cup Pumpkin (cooked, masked)

1/3 cup Sugar

1½ tsp Pumpkin Pie Spice

1 tsp Vanilla

As needed Freshly grated Nutmeg

Instructions

In a large mixing bowl beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla with an electric mixer until smooth. Transfer to a bowl. Store tightly covered in the refrigerator for up to 1 week.
Sprinkle with freshly grated Nutmeg just before serving.

PUMPKIN BISQUE (A recipe favored by George Washington during Revolutionary War days)

Ingredients

2 TBS Cooking Oil

¾ cup Shallots (chopped)

½ cup Onion (chopped)

¼ cup All-purpose Flour

4 cup Chicken Broth

½ cup Apple Cider

1 lb Pumpkin (cooked, mashed)

1/3 cup Pure Maple Syrup

2 ea Bay Leaves

½ tsp Thyme (chopped)

¼ tsp Ground Cinnamon

¼ tsp pepper

1/8 tsp Ground Cloves

1 cup Whipping Cream

½ tsp Vanilla

Instructions

In a 3-quart saucepan heat oil over medium heat. Add the shallots, onion, and ginger; cook until tender. Stir in the flour. Carefully add the chicken broth and cider all at once. Cook and stir over medium heat until thickened and bubbly. Stir in the pumpkin, maple syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth to one-third of mixture into a blender container or food processor bowl. Cover and blend or process until smooth. Pour into a bowl. Repeat with remaining mixture until all is processed. Return the mixture to the saucepan. Stir in the 1 cup half-and-half or whipping cream and the vanilla. Heat through, but do not boil. Ladle into soup bowls. If desired, swirl a little whipping cream into each serving; garnish with fresh thyme.

MORNING PUMPKIN BREAD

Ingredients

2 cups All-purpose flour

2 tsp Cinnamon

1 tsp Baking soda

1/4 tsp Baking powder

1/2 tsp Salt

1 1/2 cups Sugar

3/4 cup Vegetable oil

3 large Eggs

1 tsp Vanilla extract

3 cups Shredded fresh pumpkin

1 cup Toasted pumpkin seeds

Instructions

Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

PENNE N’ PUMPKIN

Instructions

1 ea Onion (fine chopped)

1 ea Red bell pepper (fine chopped)

2 clove Garlic (minced)

2 TBS Unsalted butter

1 cup Cooked pumpkin

1 cup Chicken broth

½ cup Water

2 TBS Heavy cream

to taste Freshly grated nutmeg

½ lb Penne pasta

3 TBS Parsley (minced)

as needed Freshly grated Parmesan

Ingredients

In a large skillet sauté the onion, bell pepper, and garlic in the butter over moderate heat, stirring, until the vegetables are softened, stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste. Simmer the sauce, stirring occasionally, for 10 minutes.
While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente, ladle out the reserve about 1 cup of the cooking water, and drain the penne well.
Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Divide the pasta between 2 plates and serve it with the Parmesan.

TO DIE FOR PUMPKIN CHEESECAKE

Ingredients

Ginger Snap Crust

15 ea Ginger snaps

2 TBS Apricot jam (melted)

Pumpkin Cheesecake Filling

8 ounces Cream Cheese fat-free (room temp)

8 ounces Cream Cheese regular (room temp)

1 1/4 cups Sugar

1 cup Nonfat cottage cheese

1 1/3 cups Cooked pumpkin

1 TBS Vanilla extract

1 1/2 tsp Cinnamon

1 tsp All-purpose flour

1/4 tsp Ground allspice

1/4 tsp Ground cloves

6 Egg whites

Instructions

Preheat the oven to 325 degrees F. Lightly coat an 8- or 9-inch springform pan with nonstick vegetable-oil spray.
To make the crust: In a food processor or blender, grind the ginger snaps until crumbly. In a large bowl, combine the ginger snap crumbs and melted jam with a fork. Mix until blended and press into the bottom of the prepared pan.
To make the filling: In a large bowl, beat together the cream cheeses with an electric mixer on the lowest speed until blended. Beat in the sugar.
In a food processor or blender, puree the cottage cheese until smooth and creamy. Add the pumpkin, vanilla, cinnamon, flour, allspice, and cloves. Blend until smooth. Add the pumpkin mixture to the cream cheese mixture and mix just until blended. Add the egg whites and mix just until blended. Pour the mixture into the prepared pan.
Bake 80 minutes, or until the cheesecake puffs and the center is almost set. Transfer to a wire rack and let cool. To serve, run a knife around the sides to loosen the cake. Release the pan sides.

PUMPKIN MUFFINS

Ingredients

2 cups Water

3/4 cup Dried cranberries

2 cups All-purpose flour

1 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Ground cinnamon

1/2 tsp Ground cloves

1/4 tsp Grated nutmeg

1/4 tsp Salt

2 ea Large eggs

1/2 cup Light brown sugar

1/2 cup Milk

1 cup Cooked Pumpkin (pureed)

4 TBS Unsalted butter (melted)

1/2 tsp Vanilla extract

3/4 cup Heavy cream

1 1/4 cup Semisweet chocolate (chopped)

Instructions

Preheat the oven to 375 degrees F. Line a 12-muffin tin with paper liners. In a saucepan, bring the water to a boil. Place the cranberries in a medium bowl and cover with the boiling water. Let sit until plumped, 5 to 10 minutes. Drain well.
Sift the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt into a medium mixing bowl.
In a large mixing bowl, whisk together the eggs, sugar, milk, pumpkin, melted butter, and vanilla. Add the dry ingredients to the wet and mix just until incorporated, being careful not to overmix. Fold in the drained cranberries.
Divide the batter evenly among the muffin cups. Bake until golden brown, 22 to 25 minutes. Remove from the oven and let cool in the tin for 10 minutes.
In a small saucepan, scald the cream over medium heat. Place the chopped chocolate in a medium, heat-proof bowl and cover with the cream. Let sit for 2 minutes, then whisk until smooth. Spread the warm chocolate glaze onto the muffins.

Pumpkin Recipes

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