Sunday, October 25, 2009

Pumpkin Recipes

I love pumpkins! I love spicy pumpkin pies, cookies, cakes, muffins, anything pumpkin! Pumpkin Spice coffee is especially delicious this time of year. I have pumpkin spice candles everywhere and I burn them for a little while every day. I have found some new recipes this fall and I am going to share them with you.

It’s easy to cook fresh pumpkin. Cut a large circle out at the top and remove all the seeds and stringy stuff. You can sort out the seeds, wash them, spread over a baking sheet, season with salt or other spices, bake at 325 degrees for about 7 minutes, and then flip over and bake for another 7 minutes or until lightly browned for a tasty snack. Cut the whole pumpkin into several large pieces and place in a roasting pan, skin side up. Fill pan with 1 inch of water, cover and bake for 30 minutes or until pumpkin feels soft when pierced with a fork. Place pumpkin pieces on plate to cool. Remove cooled skin with a knife. Cut remaining pumpkin into small pieces and mash with a fork or potato masher or puree in a blender.

Weight Watchers Pumpkin Pudding

1 can (15 oz) Libby pumpkin (not the pie mix)
2 boxes sugar-free, fat-free Jell-o instant vanilla pudding
3 cups skim milk
nutmeg, cinnamon, or pumpkin pie spice to taste

Whip, mix, or user a blender to combine all ingredients. Either put entire batch in one bowl and chill or set up individual bowls and chill before serving.

Pumpkin Lush

2 graham cracker pie crusts
1 cup powdered sugar
8 ounces cream cheese
9 ounces Cool Whip whipped topping
2 packages instant vanilla pudding
15 ounces pumpkin
2 1/2 cups milk
1/2 cup chopped nuts
Makes two pies or 9 x 13 casserole dish. Mix together pudding with milk until thick. Stir in pumpkin. Spread over graham crust. Beat powdered sugar and cream cheese together until fluffy. Fold in 1 cup Cool Whip. Spread overpumpkin mixture Top with remaining whipped topping. Garnish with choppednuts. Refrigerate.

Three Ingredient Pumpkin Cake

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin
3 eggs

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan or bundt pan.
2. In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.
Cream cheese frosting optional.
Note: This recipe originally was the spice cake mix and pumpkin only but I found it to be a little dry and the batter hard to spread. Adding two to three eggs or even the rest of the ingredients in the cake mix makes a better cake. You can also use a yellow cake mix and a tsp of pumpkin pie spice if you prefer.

Pumpkin Pancakes


2 cups buttermilk pancake mix
1 1/3 cups cold water
2/3 cups canned pumpkin – not pumpkin pie mix
1 tsp. ground cinnamon
¼ tsp. ginger

Whisk all ingredients together but don’t over mix – batter should be lumpy. Cook on griddle. Serve with holiday syrup. Makes 8 pancakes.

Holiday Syrup
(Rachael Ray)


2 cups maple syrup
1 cinnamon stick
1 large piece orange rind
3 whole cloves

Pour syrup into small sauce pan. Add cinnamon stick. Stud the orange rind with clove. Simmer for 15 minutes. Remove spice and serve warm. Makes 2 cups.

I even found a recipe for Pumpkin Margaritas although I haven’t tried it yet! Sounds delicious!

Pumpkin Margarita by Bols

2 oz. Tequila
1 ½ oz. Bols Pumpkin Smash
½ oz. Bols Triple Sec
2 cups ice

Blend all together until smooth, pour into a 16 ounce (pint) glass and garnish with a cinnamon stick.

No comments: