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Thread: Pumpkin recipes

  1. #1
    Elite Member moomies's Avatar
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    Default Pumpkin recipes

    post your fave pumpkin recipes!


    well, I've never actually cooked a pumpkin (the orange kind)...just some squashes (the green ones) but I found a recipe that looks really cute and yummy.

    from MSN food and entertainment
    http://lifestyle.msn.com/FoodandEnte...mentid=1000572
    Baked Stuffed Pumpkin



    Photograph by Charles Schiller

    Choose miniature pumpkins like Small Sugar', Little Boo', or Jack Be Little' to act as individual casserole dishes in which to bake a mix of fresh pumpkin, Israeli couscous, sausage, apples, onion, and cranberries. The flavors and colors of the fall harvest make this a dish you'll enjoy serving year after year.

    Makes 4 servings
    Ingredients:
    • 4 ounces sweet Italian sausage
    • 1/2 cup chopped onion
    • 1 1/2-pound pumpkin, peeled, seeded, and cut into 3/4-inch pieces (about 2 cups)
    • 1/2 cup chopped Granny Smith' apple (about 1 small apple)
    • 1/4 cup white wine
    • 1 cup Israeli couscous, cooked
    • 1/4 cup dried cranberries
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon fresh thyme
    • 1 teaspoon fresh oregano, chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon fresh-ground pepper
    • 4 small (1 pound each) pumpkins, hollowed out

    Preparation:
    Make the stuffing: Preheat oven to 350F. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done-about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Saut until the pumpkin begins to soften-5 to 7 minutes. Add the apples and sausage and saut for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine.

    Bake the pumpkins: Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately.


    Nutrition information per serving
    Protein: 7.8 g
    Fat: 12.6 g
    Carbohydrate: 33.3 g
    Fiber: 4 g
    Sodium: 480 mg
    Cholesterol: 21.5 mg
    Calories: 281



    I'm gonna try make these when I get some pumpkins.

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  2. #2
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    so this might be a stupid question but do you eat the wee pumpkins after or just the stuff inside?? Yes yes I did just ask that!! Lol
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    Elite Member moomies's Avatar
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    I assume that you could eat the whole thing but I'll find out and update when I try this recipe.

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    Gold Member Corsair's Avatar
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    One of the recipes my ex's grandma shared with me before she passed away:

    PUMPKIN BREAD

    2/3 c. Crisco
    2 2/3 c. sugar
    4 eggs
    1 lb. pumpkin
    2/3 c. water
    2 tsp. baking soda
    1 1/2 tsp. salt
    1/2 tsp. baking powder
    1 tsp. cinnamon
    1 tsp. cloves
    3 1/3 c. flour
    2/3 c. nuts
    2/3 c. raisins

    Cream Crisco and sugar. Add eggs, pumpkin and water. Blend in dry ingredients, nuts and raisins. Bake in greased loaf pans @ 350 for 60/75 minutes until done (test with toothpick).
    Don't worry about what other people think. They don't do it very often.

  5. #5
    Elite Member moomies's Avatar
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    that sounds yummy. thanks for sharing corsair

    If you think it's crazy, you ain't seen a thing. Just wait until we're goin down in flames.

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    Elite Member moomies's Avatar
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    I went hunting for the miniature pumpkins but all I could find was squash... I got a couple of acorn squashes so I'm gonna try that recipe with them. But I'll keep on searching for the little orange pumpkins.

    If you think it's crazy, you ain't seen a thing. Just wait until we're goin down in flames.

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    Pumpkin is one of those things where you really have to use your imagination to come up with a recipe that even tastes of something. It's such a bland, uninteresting veggie and personally I find it too sweet in anything except maybe a curry or roasted with lots of other veggies. But I LOVE pumpkin seeds.
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    Elite Member moomies's Avatar
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    I found some mini pumpkins at a supermarket today (IGA) but it said they were ornamental so I guess you can't eat them? I'm just gonna use my squash.

    If you think it's crazy, you ain't seen a thing. Just wait until we're goin down in flames.

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    Hit By Ban Bus! pacific breeze's Avatar
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    ^^I love it.

    I was talking to a friend the other night and her mother told her that eating pumpkins was one of the ways they avoided starvation in Europe during the Second World War. So you can definitely eat them. Food Network Canada has a whole bunch of pumpkin recipes at: www.foodnetwork.ca

  11. #11
    Elite Member HelpMeRhonda's Avatar
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    I love this cake.


    PUMPKIN PIE CAKE
    1 yellow cake mix (reserve 1 c.)
    1 egg
    1 stick butter, melted
    FILLING
    1 (20 oz.) pumpkin
    2/3 c. brown sugar
    2 tsp. pumpkin pie spice
    1 tsp. Cinnamon
    2 eggs
    2/3 c. milk

    Mix cake mix, egg and butter. Press into 13x9 inch pan. Mix filling, pour over crust. Sprinkle with the 1 cup cake mix and bake at 350 degrees for 45-50 minutes. When cool, optionally can be topped with Cool Whip.
    'High, High. Yaw Both High and Smokin' Weeeed in Front of My Howse"
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    Elite Member HelpMeRhonda's Avatar
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    Pumpkin Swirl Cheesecake



    Prep Time:
    20 min
    Total Time:
    5 hr 35 min
    Makes:
    16 servings





    25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)


    1/2 cup finely chopped PLANTERS Pecans


    1/4 cup (1/2 stick) butter, melted


    4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened


    1 cup sugar, divided


    1 tsp. vanilla


    4 eggs


    1 cup canned pumpkin


    1 tsp. ground cinnamon


    1/4 tsp. ground nutmeg


    Dash ground cloves








    HEAT oven to 325F
    MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 13x9-inch pan.
    BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
    SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
    BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

    _______________
    Turtle Pumpkin Pie





    Prep Time:
    15 min
    Total Time:
    1 hr 15 min
    Makes:
    10 servings





    1/4 cup plus 2 Tbsp. caramel ice cream topping, divided


    1 HONEY MAID Graham Pie Crust (6 oz.)


    1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided


    2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding


    1 cup cold milk


    1 cup canned pumpkin


    1 tsp. ground cinnamon


    1/2 tsp. ground nutmeg


    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided









    POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
    BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
    REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
    'High, High. Yaw Both High and Smokin' Weeeed in Front of My Howse"
    Bah-Brahhh-Teen Mom

  13. #13
    Elite Member chartreuse's Avatar
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    mmmm, i love pumpkin recipes! i have 2 pumpkins & a squash waiting at home for me to roast them and make them into something yummy. i think i might use one to make that stuffed pumpkin in the o.p....sounds really good!

    this is my personal pumpkin bread recipe that i adapted from several recipes & perfected to our tastes!


    Bridge School Bread
    3 cups flour (i usually use all whole wheat; at minimum, 1/2 whole wheat)
    1 teaspoon ground cloves
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1 teaspoon baking soda
    teaspoon salt
    teaspoon baking powder
    1 c. sugar
    1 c. brown sugar
    1 cup olive oil (can use unsweetened applesauce)
    3 large eggs
    2 c. roasted pumpkin or squash pulp
    1 teaspoons vanilla extract
    1 large glug ( to cup or so) apple juice or to cup plain yogurt (i just use this because it usually needs a little more moisture in the bread, i find)
    Oatmeal (for sprinkling on top before baking)
    Extras: Chopped, Toasted Nuts, Chocolate Chips, Diced Apple, Dried Cranberries, Dried Cherries, etc. (My favorite combos are choc. chip/toasted almond and diced apple/dried cranberry).

    Preheat oven to 350F. Butter and flour two 9x5x3-inch loaf pans. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder in a medium bowl. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin, vanilla & apple juice/yogurt. Stir dry ingredients into pumpkin mixture in 2 additions. Mix in extras.

    Divide batter equally between prepared pans & sprinkle generously with oatmeal. Bake until tester inserted into center comes out clean, about 1 hour to 1 hour, 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

    white, black, puerto rican/everybody just a freakin'/good times were rollin'.


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    Elite Member darksithbunny's Avatar
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    Zombie thread coming back at the bestest time...Halloween!

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    moomies, so glad you posted this - last week we bought a little eating pumpkin and i found a recipe on line for pumpkin bread that had raves, so i made it. it made 3 fantastic loaves, the best i've ever had, and using the little pumpkin instead of the canned stuff really lit my fire! I'm making another three loaves on Friday to much acclaim. Here's the recipe from allrecipes.com:


    Downeast Maine Pumpkin Bread

    SUBMITTED BY: Laurie Bennett PHOTO BY: Allrecipes

    "This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!"


    COOK TIME 50 Min
    READY IN 1 Hr 5 Min
    Original recipe yield 3 - 7x3 inch loaf pans
    SERVINGS (Help)
    Servings

    US METRIC
    INGREDIENTS (Nutrition)
    1 (15 ounce) can pumpkin puree
    4 eggs
    1 cup vegetable oil
    2/3 cup water
    3 cups white sugar
    3 1/2 cups all-purpose flour
    2 teaspoons baking soda
    1 1/2 teaspoons salt
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1/2 teaspoon ground cloves
    1/4 teaspoon ground ginger

    Add a Personal Note - I added raisins

    DIRECTIONS

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
    In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
    Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
    (Actually, loaves are done way before toothpick comes out clean, that is if u want it moist.-TM)

    ps - to cook little pumpkin put it in the oven on sheet for approx 2 hrs at 350. let cool (3 hrs. approx), cut in half, scoop out the stringy stuff and seeds. scoop out the "meat" leaving the skin shell. mash or puree the "meat". u should have approx 15 oz of the stuff, use as u would the canned stuff. to make toasted pumpkin seeds, separate them from the goop, wash, dry on paper towels, mix in oil and salt and other spices if u like and toast at 250 for an hour.
    Last edited by Chimera; October 12th, 2009 at 03:02 PM. Reason: ps

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