Pumpkin Recipes

Tis' the time of the year for pumpkin. Canned Pumpkin is usually on sale and so I stock up for the year. Pumpkin is very healthy for you --It is a Super Food. Here are some of my pumpkin recipes...


Start the morning out right with yummy pancakes. --Pumpkin Pancakes--2 C. Flour
1/2 tsp. Salt
3 Tbs. Brown Sugar
1 ½ C. Milk
2 tsp. Baking Powder
1 Can Pumpkin Puree
1 tsp. Baking Soda
1 Egg
1 tsp. Ground Allspice
2 Tbs. Vegetable Oil
1 tsp. Ground Cinnamon
2 Tbs. Vinegar
½ tsp. Ground Ginger In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt; stir into the pumpkin mixture just enough to combine. Hat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop batter onto griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot with maple syrup.

You can never go wrong with cream cheese.
Ribbon Pumpkin Bread
6 ounces Reduced Fat Cream Cheese
¼ C. Sugar
1 Tbs. Flour
2 Egg Whites
Batter:
1 C. Pumpkin
½ C. Unsweetened Applesauce
1 Egg
2 Egg Whites
1 Tbs. Vegetable Oil
1 2/3 C. Flour
1 ¼ C. Sugar
½ tsp. Salt
½ tsp. Ground Cinnamon
½ tsp. Ground Cloves
1/3 C. Chopped Walnuts (optional)
1 tsp. Baking Soda
Pumpkin Ribbon Bread Continued:
For filling, combine cream cheese, sugar, flour, and egg whites in a bowl; set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.
Divide half of the batter between two 8 in. x 4 in. x 2 in. loaf pans coated with nonstick cooking spray. (You can use four mini loaf pans if desired.) Spread each with filling; top with remaining batter. Bake at 350° for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing to wire racks to cool completely. Refrigerate leftovers.

I made this today. It is really a yummy bread. My kidos had it for afterschool snack.
Pumpkin Bread
3 C. Sugar
1 C. Vegetable Oil
4 Eggs
1 ½ tsp. Cinnamon
1 tsp. Nutmeg
2/3 C. Water
2 C. Pumpkin
3 1/3 C. Flour
2 tsp. Baking Soda
1 ½ tsp. Salt
Combine Sugar and oil in a large bowl. Add Eggs and beat thoroughly. Combine dry ingredients and add alternating with water, mixing well after each addition. Put into greased loaf pans. Bake at 350 for 45 minutes or until knife comes out clean. Makes about 3 large loaves or 6 mini loaves.

This is a traditional recipe in our family. We have it once a year - usually around halloween.
Pumpkin Soup
1 Sm. Can Pure Pumpkin
1 Can Chopped Tomato
½ Onion, Sautéed
2 C. Heavy Cream
1 Cube Butter
1 C. Broth or Water
3 Tbs. Brown Sugar
¼ tsp. Cinnamon
¼ tsp. Red Pepper Flakes
Salt and Pepper
Combine all ingredients and simmer for 30 minutes. When cool – puree in a blender. Reheat and serve. Can be in a crock-pot on low.

I prefer this next recipe over regular pumpkin pie.
Pumpkin Pie Cobbler
1 Can Pumpkin (29 oz.)
½ tsp. Salt
1 Can Evaporated Milk (12oz)
½ tsp. Cloves
3 Eggs
½ tsp. Ginger
2 tsp. Cinnamon
1 Box Yellow Cake Mix
2 tsp. Nutmeg
1 C. Melted Butter or Margarine
1 C. Chopped nuts (optional)
1 ¼ C. Sugar
Combine all ingredients except cake mix, nuts, and butter. Pour into a 9 x 13 pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle nuts on top. Drizzle butter over cake. Bake 350 for 60 minutes until knife comes out clean. Cool. Serve with Whipped cream.

I found this one last year. If you like gingerbread, it is good.
Pumpkin Gingerbread Trifle
2 Pkgs. (14½ oz. each) Gingerbread Cake Mix
3 C. Milk
1 Pkg. (4.6 oz.) Cook and Serve Vanilla Pudding
1 Can (29 oz.) Packed Pumpkin
½ C. Packed Brown Sugar
1 (12 oz.) Container of Cool Whip
Thaw Cool whip. Prepare and bake gingerbread according to package directions, using two- greased 9-inch round baking pans. Cool completely on wire racks. Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1-2 minutes longer or until thickened. Remove from heat, cool to room temperature. Combine the pumpkin and brown sugar and stir into pudding. In a glass serving bowl, crumble one gingerbread cake, gently press down. Top with half of pudding mixture and half of the Cool whip. Repeat layers. Cover and refrigerate over night.
COMMENTS: I used a homemade gingerbread recipe.