Any Pumpkin recipes

It is that time of year. Any n all recipes to share from anyone.

Where are all the pumpking recipes? No-one willing to sharing?

Pumpkin Dip

1lb pumpkin peeled seeded cut into 2 in. cubes
Salt freshly ground pepper
Accent sprinkled to taste
1 tsp. caraway seeds smoked
1 tsp cumin seeds smoked
3 garlic cloves finely chopped
1 fresh red chilli seeded finely chopped
Juice of 1 lemon
1/4 to 1/2 c. x virgin olive oil

Place pumpkin in saucepan with 1/2 c. water- simmer 10 minutes or until soft. Season well with salt-pepper n Accent . Mash pumpkin with fork until smooth - set aside.

Dry-roast caraway with cumin seeds in small dry frying pan -medium high heat -couple minutes- until aromatic. Crush toasted seeds using a pestle n mortar. Add garlic- chilli with pinch of salt- work into a smooth paste. Add spice mixture to pumpkin along with lemon juice. Mix through- then stir in olive oil. Serve either hot or cold with hot pita bread-hot flat bread -crackers. Serves 6

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Easy Pumpkin Cream Pie

1 lrg. pkg. vanilla pudding mix
3 T. sugar
1 tsp. pumpkin pie spice
1) 13 oz. can evaporated milk
1 egg slightly beaten
1 c. canned pumpkin
Baked 9 inch deep pie shell, cooled.

Combine all ingredients. Cook in saucepan over medium heat,
stirring until mixture comes to a full rolling boil.
Remove from heat. Cool 5 minutes,
stirring twice. Pour into shell. Chill for at least 4 hours.
Serve with whipped topping. Add nuts if desired.
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Dinner in a Pumpkin

1 large pumpkin
1 1/2 lbs. ground beef
1 medium onion, chopped
1/4 c. soy sauce
2 T. brown sugar
1 4 oz. can mushrooms, drained
1 can cream of chicken soup
2 cups cooked rice

Cut top from pumpkin. Clean out seeds and strings. Draw face on pumpkin.

Brown beef and onion. Add all other ingredients except rice. Simmer 10 minutes. Mix in rice and pour into pumpkin. Replace top.

Place on cookie sheet or baking pan. Bake at 350 for 1 hour.

Scoop out pumpkin and serve as a vegetable.
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Pumplin Cake

1) 29 oz. can pumpkin
1 c. sugar
1)13 oz. can evaporated milk
3 eggs
4 tsp. pumpkin pie spices
1/2 tsp. salt
1 box yellow cake mix
3/4 c. butter melted
1 c. nuts chopped

Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie
spices and salt in mixing bowl. Beat well. Pour into greased and
floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin
mixture, then sprinkle on the pecans. Pour melted butter over
all. Bake at 350 degrees for 50 to 60 minutes until knife
inserted in center comes out clean. Watch closely at end. Burns
easily. Serves 12 to 15.
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Roasted Pumpkin Soup

Grilling Time- 1-1/2 to 2 hours
1 pumpkin- 3 pounds (close
1 T. butter
1/2 c. minced onion
1/2 c. dry white wine
2 c. chicken broth
1/2 c. heavy cream
Kosher salt
Freshly ground black pepper
Nutmeg optional

Cut t top off pumpkin set aside. With a large- metal spoon- *scrape seeds - stringy fibers from interior -discard or save for *seasoned Pumpkin seed recipe. Replace top - grill pumpkin over indirect medium heat (350°F to 450°F with lid closed- until flesh is very soft- 11/2 to 2 hours. Remove pumpkin from grill - cool. Scoop out pulp with spoon - reserve.

Using large pot -medium heat- melt butter. Add onion cook until soft but not browned- 2 to 3 minutes- stirring occasionally. Add wine and cook until almost all liquid has evaporated, about 5 minutes. Add the pumpkin pulp and the chicken broth- stir well. Simmer - 20 minutes stirring occasionally. Stir in heavy cream - return to simmer. Season with salt n pepper to taste. Ladle into bowls nsprinkle with nutmeg- if desired. 6 servings

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Cheesecake Bars
1 c. all purpose flour
1/3 c. brown sugar packed
5 T. butter softened
1/2 c. walnuts or hazelnuts finely chopped
8 ozs. Philly Cream Cheese room temperature
3/4 c. sugar
1/2 c. canned pumpkin
2 eggs beat lightly
1 1/2 tsp. ground cinnamon
dash of cloves
1 tsp. ground allspice
1 tsp. vanilla
Preheat oven 350 F.
Medium bowl mix flour -brown n sugar. Make crumb mixture by cutting in butter. Fold in nuts- Set aside 3/4 cup mixture for topping.
Press remaining mixture into bottom 8 x 8 x 1 1/2" pan. Bake 15 minutes. Cool slightly. Combine all other ingredients in large mixer bowl. Blend until smooth.

Pour over baked crust. Sprinkle with reserved topping.

Bake an additional 30 to 35 minutes. Cool before cutting into 1 x 2 inch bars.16 Bars

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Pumpkin Oatmeal Bars with Cream Cheese
1/2 c. butter softened
1/3 c. sugar
1 c. oatmeal uncooked
3/4 c. all purpose flour
2) 8 oz. pkgs. cream cheese
1 c. sugar
4 eggs
1) 16 oz. can solid pack pumpkin
1/2 c. Karo syrup light or dark
2 tsp. cinnamon

Preheat oven 350 F.
Grease 13 x 9 inch baking pan. Beat butter with sugar till fluffy.

Slowly add n combined oats with flour- mix well. Spread evenly onto bottom of prepared pan. Bake 18 to 20 minutes or until light golden brown. Cool slightly.

Beat cream cheese n sugar - medium speed of electric mixer until fluffy. Add eggs- Beat well--add remaining ingredients- mix until smooth. Pour over partially cooled crust. Bake an additional 45 to 50 minutes or until center appears set. Cool completely on wire rack. Chill. Serve with whipped cream n ground nuts. if desired

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Pumpkin Soup

serves 2
1/2 c. minced onion
2 T. x-virgin olive oil
2 c. vetagetable broth
1/2 tsp. hot sauce or to taste or use little cayenne pepper
1/2 tsp. cumin
1/4 tsp. salt
11/2 c. pumpkin puree

Saute onions in oil 4-5 minutes in sauce pan.

Stir in broth- hot pepper sauce or cayenne with all other ingredients.

Bring to boil- cover simmer on low heat-30minutes.

Serve with Mozzarella Cheese grated

Pumkin Seeds Baked
Extract sees from pumpkin.
Separate and discard pulp.
Thoroughly wash seeds in warm water.
Spread seeds out onto a cookie sheet.
Sprinkle generously with salt.
Put into oven and bake at 350 F. approximately 20 minutes.
Check every five minutes and mix , adding more salt or to taste.
Check seeds to see if they are done by taking a sample out, allowing to cool and tasting. If the insides are dry, they are done.
Allow to cool and serve.

Other Seasonings
Cheesy Pumpkin Seeds- sprinkle with Cheesy popcorn seasoning. Romano cheese
Tex-Mex Style- Sprinkle powdered Taco seasoning onto the seeds. This is better mixed in a bowl first. Add more red pepper powder, cayenne pepper or chipotle powder for a really hot seed.
Cajun style- Mix seeds in a bowl with a packet of cajun seasonings mix. If you like it really spicy, add extra hot sauce. Garlic granular-onion powder
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Pumpkin Fudge

1 c. milk
3 c. sugar
3 T. light corn syrup
½ c. canned pumpkin
Dash salt

½ tsp. cinnamon
½ tsp. allspice
4 T. margarine
1 tsp. vanilla

Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to full boil, reduce heat -simmer until mixture comes to softball stage. Remove from heat. Beat in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses it's gloss. Spoon into buttered dish
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Pumpkin Bars Yum

2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
4 egg beaten
1 can pumpkin
1 1/3 c. sugar
1 c. vegetable oil

Preheat oven 350 F. Combine beaten eggs, pumpkin, sugar and oil, beating until well mixed. Add dry ingredients, and mix together until smooth. Spread batter into an ungreased baking pan 15" x 10" x 1" Bake 25-35 minutes. Cool - frost .

Cream Cheese Frosting

Beat together ingredients below until light and fluffy:
1) 3 oz. pkg. cream cheese
1/4 cup butter or bmargarine
1 tsp. vanilla.

Add
2 cups confectioners' sugar
Beat until smooth. Spread cream cheese frosting over cooled cake. Sprinkle with chopped nuts.
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Pumpkin Spice Homemaade

4 tsp. gr. cinnamon
2 tsp. gr. ginger
1 tsp. allspice
1 tsp. nutmeg

Store in an airtight container.
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Pumpkin Dump Cake

1) 29 oz. can pumpkin
1 c. sugar
1) 13 oz. can evaporated milk
3 eggs
4 tsp. pumpkin pie spices
1/2 tsp. salt
1 box yellow cake mix
3/4 c. butter melted
1 c. nuts chopped

Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie
spices and salt in mixing bowl. Beat well. Pour into greased and
floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin
mixture, sprinkle on nuts. Pour melted butter over
all. Bake 350 F. 50 to 60 minutes until knife
inserted in center comes out clean. Watch closely at end. Burns
easily. Serves 12 to 15
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2 Ingredient Pumpkin Cookie

1 box of Spice flavored cake mixed with
1 can of pumkin (not pie filling

Mix 2 ingredients together drop by a tsp. on to baking sheet.
Bake 350 6-10 min

you have to watch them first- ovens are different In my oven-baked in about 7 minutes
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Pumpkin Spiced Gingersnap Truffles

1 1/4 cups semisweet chocolate pieces
1/4 tsp. pumpkin pie spice
1/4 tsp. vanilla
1/2 cup whipping cream
3/4 cup chopped gingersnaps (about 10 cookies
1/3 cup finely crushed gingersnaps (about 7 cookies and/or 1/4 cup unsweetened cocoa powder

Medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.

Medium microwave-safe bowl place whipping cream. Microwave on 100% power (high) 70 seconds or until boiling. (Or place cream in saucepan. Bring just to boiling. ) Pour whipping cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; chill for 1 1/2 to 2 hours or until firm but still able to form into balls.

Place crushed ginger snaps and/or cocoa powder in small bowl(s). Roll 1 tablespoon portions of truffle mixture into ball and roll in crushed gingersnaps or cocoa to coat. Chill 1 hour or until firm. If desired, cover and chill up to 3 days.

Pumpkin Brandy Cheesecake

Graham Cracker Crust
½ a stick of unsalted butter
1 tablespoon flour
½ cup graham cracker crumbs
2 tablespoons confectioners’ sugar

In bowl -mix together flour- cookie crumbs n sugar. Melt
butter - stir into mixture. Press mixture into bottom
of greased 8” cake pan. Bake 350 F- 7 to 10
minutes until edge is a golden brown. Set aside - cool
completely before pouring in cheesecake mixture.

Pumpkin Cheesecake
1 ½ cups of cream cheese room temperature
1 cup granulated sugar
¼ cup heavy cream
5 eggs
¼ cup sour cream
1 tablespoon vanilla
1 cup pumpkin puree
3 tablespoons brandy
1 ½ tablespoons cinnamon
½ teaspoon cloves
1 teaspoon ginger

Cream cream cheese in mixing bowl with paddle until light
- fluffy -scrape well.

Add sugar -mix until well-combined -then scrape
mixture well. Add heavy cream - mix just until combined
then scrape mixture well. Add -eggs - mix just until
combined then scrape mixture well. Add sour cream- pumpkin-vanilla- brandy n spices then mix until combined. Scrape mixture well.

Spray sides of the cooled cake pan with cooking spray. Pour in cheesecake batter - place in oven in a water bath.
Bake 350 F. 45 minutes to 1 hour until center is
firm. Not sure about cake being done- first feel the edge of cheesecake- then the center. The edges will be cooked before center n center should feel same as edge.
Cool cheesecake completely before taking it out of pan.
Top cheesecake with candied nuts - if you’d like- dollops
of whipped cream.

Nuts spiced
2 cups toasted walnuts
½ cup brown sugar
1 tablespoon cinnamon
½ cup granulated sugar
1 tablespoon butter
3 tablespoons water

Mix sugars and cinnamon in pan-stir in water well and
place on stove until it gets bubbly. Add butter - stir. Take
off heat - stir in nuts.
Place nuts on a wax paper lined baking sheet. Do not touch
candied nuts with hands -mixture is extremely hot. Cool until ready to garnish.
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Pumpkin Pie

3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
2 large eggs
1 ( 15 oz. can ) pumpkin
1 can ( 12 oz. ) evaporated milk
1 tsp. vanilla
1/2 stick melted butter
1 unbaked pie shell

Mix sugar, salt and spices in a small bowl. In a large bowl ,
beat eggs and stir in pumpkin. Add sugar mix. Gradually stir in
milk , butter and vanilla. Pour in pie shell and bake 425 F.
15 minutes. Reduce temperature to 350 and bake 40 - 50
minutes. Extra good with a dollop of whipped cream on top.

El Charro Cafe Tamales de Calabaza

Source: El Charro Cafe Cookbook, Tucson, Arizona

These are usually made for breakfast for Dia de los Muertos. Eat alone, for breakfast or a late afternoon snack.

Makes 24 tamales.

Masa
3/4 cup vegetable shortening
1 cup granulated sugar
1 teaspoon salt
2 teaspoons baking powder
3 1/2 cups (1 pound) premixed masa
2 1/2 cups warm chicken broth

Filling
1 1/2 cups cooked pumpkin
1 (5 ounce) can evaporated milk
3/4 cup granulated sugar
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup coconut
1/2 cup crushed pineapple
1/4 cup chopped pecans or raisins, optional

Dried corn husks

For masa: Whip vegetable shortening until fluffy, about 5 minutes. Beat in sugar, salt and baking powder. Add premixed masa and broth alternately, beating until well mixed. Let stand a room temperature 5 minutes.

For filling: In a saucepan combine pumpkin, milk, sugar, cinnamon and nutmeg. Over med. heat, bring to a boil and cook for one min. Remove from heat. Stir in vanilla extract, coconut, pineapple and pecans or raisins, if using. Set mixture aside to cool completely.

To assemble: Soak corn husks in hot water about 30 minutes to soften. Remove and wipe off extra water. Separate corn husks. In center of each husk, spread about 2 tablespoons masa. Spoon 1 tablespoon filling lengthwise down center of masa. Fold husk over filling to encase it. (use two husks if necessary). Fold bottom, pointed end up, over enclosed filling. Place tamales, open end up in a steamer basket or Dutch oven fitted with a rack. Do not crowd. If necessary, place extra husks among tamales to keep them upright. Place a layer of husks over tamales; cover and steam about 1 1/4 to 1 1/2 hours.