Recipe ideas using pumpkin..?!
Anyone have any recipe ideas that involve pumpkin (stuff in the can)!.!.!.No pie, no bread, please!. Www@FoodAQ@Com
Answers:
http://allrecipes!.com/Search/Recipes!.asp!.!.!.
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Spicy Pumpkin Fudge SUBMITTED BY: ranger1 PHOTO BY: SoCalKaye
"Oh soo good! A nice alternative to traditional chocolate fudge!. This recipe is a family favorite!."
RECIPE RATING:
Read Reviews (60)
Review/Rate This Recipe
--------------------------------------!.!.!.
Original recipe yield 3 dozen squares
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
1 cup almonds
3 cups white sugar
1 cup butter
1 (5 ounce) can evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
2 cups butterscotch chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract
DIRECTIONS
Butter a 9x13 inch pan and set aside!.
Preheat oven to 300 degrees F (150 degrees C)!. Arrange almonds on a cookie sheet and place in oven to toast!. Stir frequently!. Do not burn!. Remove from oven and set aside!.
In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly!. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes!.
Remove from heat!. Stir in butterscotch chips!. When chips are melted, add marshmallow cream, nuts, and vanilla!. Mix until well blended!.
Immediately pour butterscotch mixture into prepared pan!. Spread evenly!. Cool at room temperture!. Cut into squares, and store in the refrigerator in an air-tight container!.
http://allrecipes!.com/Recipe/Spicy-Pumpk!.!.!.
Easy Pumpkin Muffins SUBMITTED BY: CINDYCOSTA PHOTO BY: Nadia Taijeron
"Enjoy this great pumpkin muffin recipe!. These muffins stay very moist and fresh for at least a week!. They taste good even when frozen and defrosted!."
RECIPE RATING:
Read Reviews (141)
Review/Rate This Recipe
--------------------------------------!.!.!.
PREP TIME 5 Min
COOK TIME 25 Min
READY IN 30 Min
Original recipe yield 12 muffins
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
1 (18!.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Add to Recipe Box
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C)!. Grease a 12 cup muffin pan or line with paper liners!.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth!. Spoon equal amounts of batter into the prepared muffin cups!.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean!.
http://allrecipes!.com/Recipe/Easy-Pumpki!.!.!.Www@FoodAQ@Com
scroll down
Spicy Pumpkin Fudge SUBMITTED BY: ranger1 PHOTO BY: SoCalKaye
"Oh soo good! A nice alternative to traditional chocolate fudge!. This recipe is a family favorite!."
RECIPE RATING:
Read Reviews (60)
Review/Rate This Recipe
--------------------------------------!.!.!.
Original recipe yield 3 dozen squares
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
1 cup almonds
3 cups white sugar
1 cup butter
1 (5 ounce) can evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
2 cups butterscotch chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract
DIRECTIONS
Butter a 9x13 inch pan and set aside!.
Preheat oven to 300 degrees F (150 degrees C)!. Arrange almonds on a cookie sheet and place in oven to toast!. Stir frequently!. Do not burn!. Remove from oven and set aside!.
In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly!. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes!.
Remove from heat!. Stir in butterscotch chips!. When chips are melted, add marshmallow cream, nuts, and vanilla!. Mix until well blended!.
Immediately pour butterscotch mixture into prepared pan!. Spread evenly!. Cool at room temperture!. Cut into squares, and store in the refrigerator in an air-tight container!.
http://allrecipes!.com/Recipe/Spicy-Pumpk!.!.!.
Easy Pumpkin Muffins SUBMITTED BY: CINDYCOSTA PHOTO BY: Nadia Taijeron
"Enjoy this great pumpkin muffin recipe!. These muffins stay very moist and fresh for at least a week!. They taste good even when frozen and defrosted!."
RECIPE RATING:
Read Reviews (141)
Review/Rate This Recipe
--------------------------------------!.!.!.
PREP TIME 5 Min
COOK TIME 25 Min
READY IN 30 Min
Original recipe yield 12 muffins
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
1 (18!.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Add to Recipe Box
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C)!. Grease a 12 cup muffin pan or line with paper liners!.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth!. Spoon equal amounts of batter into the prepared muffin cups!.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean!.
http://allrecipes!.com/Recipe/Easy-Pumpki!.!.!.Www@FoodAQ@Com
These are the recipes I use for pumpkin!.!.!.!.
CREAM CHEESE PUMPKIN ROLL
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!. Grease and flour a 9x13 inch jelly roll pan or cookie sheet!.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice!. Stir in pumpkin puree, eggs, and lemon juice!. Pour mixture into prepared pan!. Spread the mixture evenly!.
Bake at 375 degrees F (190 degrees C) for 15 minutes!.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel!. Carefully roll the towel up (lengthwise) with the cake in it!. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes!.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer!.
When the cake has cooled 20 minutes, unroll it and spread icing onto it!. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap!. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil!. Cut the cake in slices just before serving!.
IT"S THE GREAT PUMPKIN CAKE
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18!.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease a 9x13 inch baking pan!.
In a large bowl, combine pumpkin, milk, eggs, sugar and spice!. Mix well, and pour into a 9x13 inch pan!.
Sprinkle dry cake mix over the top, then drizzle with melted butter!. Top with walnuts!.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean!.
PUMPKIN CHEESECAKE BARS
INGREDIENTS!.!.!.!.!.!.!.!.!.!.
1 (16 ounce) package pound cake mix
3 eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can pumpkin puree
1/2 teaspoon salt
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees C (175 degrees C)!. Coat a 15x10 inch jelly roll pan with non-stick spray!.
In a large mixing bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 teaspoons pumpkin pie spice until crumbly!. Press onto bottom of prepared pan!.
In another large mixing bowl, beat cream cheese until fluffy!. Gradually beat in sweetened condensed milk, then remaining two eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well!. Pour over crust; sprinkle with pecans!.
Bake 30 to 35 minutes, or until set!.
Cool, then chill in refrigerator!. Cut into squares!. Store covered in refrigerator!.
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!.!. :)
Www@FoodAQ@Com
CREAM CHEESE PUMPKIN ROLL
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!. Grease and flour a 9x13 inch jelly roll pan or cookie sheet!.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice!. Stir in pumpkin puree, eggs, and lemon juice!. Pour mixture into prepared pan!. Spread the mixture evenly!.
Bake at 375 degrees F (190 degrees C) for 15 minutes!.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel!. Carefully roll the towel up (lengthwise) with the cake in it!. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes!.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer!.
When the cake has cooled 20 minutes, unroll it and spread icing onto it!. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap!. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil!. Cut the cake in slices just before serving!.
IT"S THE GREAT PUMPKIN CAKE
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18!.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease a 9x13 inch baking pan!.
In a large bowl, combine pumpkin, milk, eggs, sugar and spice!. Mix well, and pour into a 9x13 inch pan!.
Sprinkle dry cake mix over the top, then drizzle with melted butter!. Top with walnuts!.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean!.
PUMPKIN CHEESECAKE BARS
INGREDIENTS!.!.!.!.!.!.!.!.!.!.
1 (16 ounce) package pound cake mix
3 eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can pumpkin puree
1/2 teaspoon salt
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees C (175 degrees C)!. Coat a 15x10 inch jelly roll pan with non-stick spray!.
In a large mixing bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 teaspoons pumpkin pie spice until crumbly!. Press onto bottom of prepared pan!.
In another large mixing bowl, beat cream cheese until fluffy!. Gradually beat in sweetened condensed milk, then remaining two eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well!. Pour over crust; sprinkle with pecans!.
Bake 30 to 35 minutes, or until set!.
Cool, then chill in refrigerator!. Cut into squares!. Store covered in refrigerator!.
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!.!. :)
Www@FoodAQ@Com
this is a family recipe I hope you will try it !.
Three sisters stew
In Native American mythology, squash, corn, and beans are known as of the "three sisters!." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees!.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers!. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan!. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way)!. When cool enough to handle, scoop out the pulp, and cut into large dice!. Set aside until needed!.
Heat the oil in a soup pot!. Add the onion and sauté over medium-low heat until translucent!. Add the garlic and continue to sauté until the onion is golden!.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer!. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes!. Season to taste with salt and pepper!.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed!. Just before serving, stir in the cilantro!. The stew should be thick and very moist but not soupy; add additional stock or water if needed!. Serve in shallow bowls!. Www@FoodAQ@Com
Three sisters stew
In Native American mythology, squash, corn, and beans are known as of the "three sisters!." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees!.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers!. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan!. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way)!. When cool enough to handle, scoop out the pulp, and cut into large dice!. Set aside until needed!.
Heat the oil in a soup pot!. Add the onion and sauté over medium-low heat until translucent!. Add the garlic and continue to sauté until the onion is golden!.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer!. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes!. Season to taste with salt and pepper!.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed!. Just before serving, stir in the cilantro!. The stew should be thick and very moist but not soupy; add additional stock or water if needed!. Serve in shallow bowls!. Www@FoodAQ@Com
Pumkpin Cheescake for sweet!. SOOO Rich and Creamy
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F!.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon!. Add melted butter!. Press down flat into a 9-inch springform pan!. Set aside!.
For filling:
Beat cream cheese until smooth!. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices!. Add flour and vanilla!. Beat together until well combined!.
Pour into crust!. Spread out evenly and place oven for 1 hour!. Remove from the oven and let sit for 15 minutes!. Cover with plastic wrap and refrigerate for 4 hours!.
Www@FoodAQ@Com
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F!.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon!. Add melted butter!. Press down flat into a 9-inch springform pan!. Set aside!.
For filling:
Beat cream cheese until smooth!. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices!. Add flour and vanilla!. Beat together until well combined!.
Pour into crust!. Spread out evenly and place oven for 1 hour!. Remove from the oven and let sit for 15 minutes!. Cover with plastic wrap and refrigerate for 4 hours!.
Www@FoodAQ@Com
Pumpkin ravioli
Pumpkin soup
You could also add it to a tomato-based sauce and serve with pasta!.Www@FoodAQ@Com
Pumpkin soup
You could also add it to a tomato-based sauce and serve with pasta!.Www@FoodAQ@Com