pumpkinrecipes

Delicious Pumpkin Biscuits

1 1/2 cups flour

3 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1/3 cup butter, cold

3/4 cup pureed pumpkin (cooked or canned)

3/4 cup milk

Sift flour into mixing bowl. Stir in remaining dry ingredients. Cut in butter with a pastry blender until mixture is crumbly. Stir in pumpkin and milk to form a soft dough. Roll out on floured surface to 1/2-inch thickness. Cut out biscuits with biscuit cutter. Place on greased baking sheet. Bake at 450 degrees for 15 to 20 minutes. Makes 24 to 30 biscuits, depending on dough texture and cutter size.

Pumpkin Muffins

3-1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon vanilla

4 large eggs

1-1/2 cups sugar

1 cup oil

2 cups pumpkin

1 cup raisins

Preheat oven to 350 degrees, butter 3-inch muffin pan generously. In a small bowl, combine pumpkin, vanilla, eggs, oil and sugar. Sift flour, baking powder, soda, cinnamon and salt. Combine wet and dry ingredients, beat until smooth. Add raisins. Pour batter into greased muffin pan, filling each cup 2/3 full. Bake for 30 minutes until lightly browned.

Pumpkin Corn Muffins

(Makes 12 muffins)

1 1/4 cups all-purpose flour

1 cup Yellow Corn Meal

1/3 cup granulated sugar

4 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1 1/4 cups Pure Pumpkin

1/3 cup milk

1/4 cup vegetable oil

PREHEAT oven to 375°F. Grease or paper-line 12 muffin cups. COMBINE flour, cornmeal, sugar, baking powder and salt in large bowl. Beat eggs, pumpkin, milk and vegetable oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups. BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm.

BEEF-N-PUMPKIN

1 (4 lb.) pumpkin

1 Pound lean ground beef

1 Cup chopped onion

Cooking oil

1/3 Cup chopped red pepper

1/3 Cup chopped green pepper

1 Clove minced garlic

1Teaspoon salt

1/4 Teaspoon thyme

1/4 Teaspoon pepper

1 (7 1/2 Oz.) pitted ripe olives

1 (8 Oz.) Can tomato sauce

2 beaten eggs

Preparation :

Cut top from pumpkin; scrape out seeds and fibers. Simmer in salted water

to cover for 20 to 25 minutes or until almost tender. Drain. Brown beef

and onion. Add peppers and garlic. Cook one minute. Remove from heat,

stir in remaining ingredients. Spoon into pumpkin. Place "lid" on top.

Brush pumpkin with oil.

Bake at 350 degrees for 1 hour.

Let stand 10 minutes.

Cut into wedges to serve.

Pumpkin Cookies

1/2 c Shortening

1 1/4 c Brown sugar

1 c Pumpkin puree

2 Eggs

2 c All-purpose flour

2 ts Baking powder

1/2 ts Salt

1/2 ts Ginger

1 ts Cinnamon

1 ts Nutmeg

1 c Raisins

1/2 c Chopped nuts

Combine all the dry ingredients in a bowl.

In a second bowl, cream the shortening and work in the brown sugar and eggs. Mix well.

Stir in the pureed pumpkin. Add the nuts and raisins. Gradually stir in the dry ingredients, mixing well.

Drop spoonfuls of the batter on an ungreased cookie sheet. Bake at 375F for 10 to 15 minutes.

Source: Greatest Moments in Cooking.ch

Pumpkin Empanadas:

FILLING:

~ 16 oz pumpkin (canned or fresh)

~ 1 C sugar

~ 2 tsp. cinnamon

~ 1/2 tsp. nutmeg

~ 1/2 tsp. ginger

~ 1/2 tsp. anise

~ 1/4 tsp. cloves

DOUGH:

~ 2 C flour

~ 1 tsp. salt

~ 1 tsp. baking powder

~ 1/3 C shortening

~ 1/2 C hot water

~ 1 tsp. anise seed (crushed)

Preheat oven to 350 degrees.

Mix the filling ingredients in a sauce pan, and cook for about 20 minutes over medium heat (stirring frequently). Set aside and make the dough.

Mix the first three ingredients for the dough in a bowl, then cut in little pieces of shortening until all of it is used up. In boiling water, add the anise seed and cook for a few minutes. Then slowly add the anise water to the flour mixture, mixing with a fork. Knead the dough for a bit, then pinch off 14 to 16 small dough balls (use all the dough).

Roll out each ball on a floured surface (medium thickness), into a 3 1/2" circle. Sppon equal amounts of the pumpkin filling into the center of the dough circles, using all of the pumpkin mixture. Fold the circles in half, and pierce the edges to make a good seal (using the fork works well). Brush the top of each empanada with a beaten egg. Place on ungreased cookie sheet (or use some non-stick spray if you wish), and bake for 30 minutes or until a golden brown.

Roasted Pumpkin Seeds

Pumpkin seeds

Salt

When you are cleaning your pumpkin before carving the SpookMaster design, save the seeds in a bowl. Do not wash your seeds prior to roasting. Washing can remove some of the flavor.

Remove the seeds from the strings and place a single layer on a cookie sheet. Try and make an even layer, the less they lay on each other, the better they can bake.

Add salt to taste and bake at 250 degrees until dry, stirring occasionally. Bake for about 15 to 30 minutes or until the start to turn a very light gold.

Sweet and Spicy Pumpkin Seeds

Pumpkin seeds

Salt

5 tablespoons - Sugar

1/4 teaspoon - Salt

1/4 teaspoon - Ground cumin

1/4 teaspoon - Ground cinnamon

1/4 teaspoon - Ground ginger

Pinch - Cayenne pepper

1-1/4 tablespoons - Peanut oil

When you are cleaning your pumpkin before carving the SpookMaster design, save the seeds in a bowl. Do not wash your seeds prior to roasting. Washing can remove some of the flavor.

Remove the seeds from the strings and place a single layer on a cookie sheet. Try and make an even layer, the less they lay on each other, the better they can bake.

Add salt to taste and bake at 250 degrees until dry, stirring occasionally. Bake for about 15 to 30 minutes or until the start to turn a very light gold.

In a medium bowl combine 3 tablespoons of the sugar and the salt, cumin, cinnamon, ginger, and cayenne.

Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds (after they are baked) and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds.

Transfer pumpkin seeds to bowl with spices and stir well to coat. Let cool.

You can store the seeds in an airtight container for up to 1 week.

Pumpkin Pancakes

Serving Size: 6 pumpkin heads.

Ingredients:

2 cups Bisquick

2 tablespoons Brown sugar - packed

2 teaspoons Cinnamon

1 teaspoon Allspice

1 1/2 cups Evaporated milk

1/2 cup Solid pack pumpkin

2 tbs Vegetable oil

2 Eggs

1 teaspoon Vanilla

Directions:

In a large mixing bowl, combine the bisquick, sugar, cinnamon and allspice. Add the evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. For each pancake, pour 1/4 to 1/2 cup batter (depending on size you want) onto a heated, lightly greased griddle. Cook until the top is bubbly and edges are dry. Turn pancakes; cook until golden. Keep warm. Serve with syrup or honey.

PUMPKIN BARS

3/4 cup almond flour

2 teaspoons oat flour

2/3 cup canned pumpkin

2 eggs

1/4 cup sweet almond oil (or other vegetable oil)

2 teaspoons Brown Sugar Twin®

3/4 cup Splenda®

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ginger

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans

Preheat oven to 350°F.

In bowl beat eggs with Brown Sugar Twin. Add vanilla extract and canned pumpkin, mixing well after each. Set aside. In a separate bowl, mix almond flour, baking powder, oat flour, salt, Splenda, and spices till well mixed. Pour egg/pumpkin mixture into dry ingredients and be careful to mix extremely well. Pockets of unmixed batter will result in dry, lumpy bubbles in the finished bars. Add chopped nuts and mix again to distribute well. Pour into baking dish that's been greased with butter or PAM. For thin bars, use a 12"x8" pan; for thicker bars,

an 8"x8" does nicely. Pyrex dishes bake these bars more effectively than metal baking pans, so if you use metal, watch your bars more closely.

Bake at 350°F for 25-30 minutes for rectangular pan, and 30-40 minutes for square pan. Cool in pan for 5-10 minutes before removing, then cut in squares and enjoy! These bars can be frosted when cool as well.

Cream Cheese Frosting

1 8-oz package cream cheese at room temperature

2 teaspoons vanilla extract

1 teaspoon butter flavor extract

3 pkts Splenda®

1 teaspoon Brown Sugar Twin®

sprinkle of cinnamon

Mix all ingredients well. For a more creamy (and prettier) frosting, mix with electric mixer till whipped. A drop

of yellow food color is nice, but optional. Spread on pumpkin bars.

Makes 12 squares. 3 carbs per square (including frosting.)

Creamy Pumpkin Dip

Dip Ingredients:

1 (8-ounce) package cream cheese, softened

1/2 cup LAND O LAKES® Sour Cream

2 cups powdered sugar

1 (15-ounce) can cooked pumpkin

1 tablespoon orange juice concentrate

1 tablespoon ground cinnamon (or to taste)

Dippers Ingredients:

Gingersnaps, graham crackers or sliced apples

1. Combine cream cheese, sour cream and powdered sugar in large bowl. Beat at medium speed until creamy. Reduce speed to low; add pumpkin. Beat until combined. Stir in cinnamon and orange juice concentrate until well mixed. Refrigerate (at least 1 hour) before serving.

2. Serve with gingersnaps, graham crackers or sliced apples.

Makes 32 servings.