Pumpkin Time!

[DFen911]

Ok folks tomorrow is the first day of fall. Pumpkins are all over the place. So I think it's time for the pumpkin recipes to come out. What do you love to make with pumpkin? Going to try something new? Let's hear it

Soups
Snacks
Desserts
Dips
Breads
Beverages
Decorations

Let's hear em all!

[DFen911]

Pumpkin Pie Jello Shots
Ingredients:
1 cup chai tea
1/4 cup brown sugar
1 tbls white sugar
1 package of unflavored gelatin
1/4 cup chilled vanilla vodka
1/4 cup chilled vodka

Spice Mixture:
1 tsp ground cinnamon
1/2 ground clove
1/2 tsp ground allspice
pinch of ground nutmeg
1/8 tsp ground ginger

Mix the above ingredients in a bowl and set aside until ready to use.
Directions:
In a sauce pan, heat 1/2 cup chai tea and the brown and white sugar until the sugar is melted.

Add in 1/2 tbls of the spice mixture.
Remove from heat and sprinkle the gelatin over the tea, whisking to combine.

Let sit for 10 minutes.
Add the vodka and the remaining tea, stir to combine.
Strain the mixture to capture any undissolved gelatin, then pour into small jello shot cups.
Refrigerate for at least 3 hours.
Top with whipped cream before serving.

[labradors]

Traditional Thai Red Curry

Ingredients:

• 1 Small Pumpkin or kabocha squash, peeled flesh cut into 3/4 inch cubes
  
• 1 Lb Pork riblets or 3/4 Lb. fresh pork with some fat (cut into approx. 1x1/2x1/8 inch pieces)
  
• 2-3 Tbsp. Fish sauce
  
• 3 Tbsp. Red curry paste, or to taste
  
• 1 Can (16 Oz.) Coconut milk
  
• Cilantro leaves to garnish (optional)

Instructions:

1. Cook the pumpkin in boiling water to cover until al dente (still firm in the middle), about 4 minutes.
   
2. Drain and set aside.
   
3. Bring the coconut milk just a boil in a medium pot.
   
4. Add the curry paste, on high to medium high heat.
   
5. Boiling the mixture, stirring to dissolve the paste while avoiding having the coconut milk burn or separate.
   
6. Add the pork.
   
7. Boil 3 minutes until the pork is partially cooked.
   
8. Add the pumpkin.
   
9. Bring to a boil again.
   
10. Cook until the squash is soft, about 4 minutes.
    
11. Add fish sauce to taste.
    
12. Garnish with cilantro leaves if desired.
    
13. Serve with Thai jasmine rice.

[losblanos1]

Pumpkin caramel bars from Cuisine at Home, Oct 2010. The recipe calls out for this to be cooked in a cake pan, but I used a square cupcake pan. That's bacon on top. Yummo!!



I'll post the recipe if anyone's interested.

[Trixxee]

These are delicious. I leave out the brown sugar though and use a packet of Splenda in it's place.

http://www.myrecipes.com/recipe/pumpkin-...001141977/

[cjs]

I think this is one of my most favorite desserts -

* Exported from MasterCook *

CHOCOLATE PUMPKIN LOAF

3 1/3 cups flour
3 cups granulated sugar
2 tsps. baking soda
1 tsp. each: cinnamon -- nutmeg
4 eggs -- lightly beaten
2 cups canned pure pumpkin
1 cup vegetable oil
2/3 cup water
1/2 cup chopped nuts
4 ounces semi-sweet chocolate -- melted
Glaze:
1 1/2 cups confectioners' sugar -- sifted
4 Tbsps. cold water -- (4 to 6)
1 ounce semi-sweet chocolate -- melted
2 tsps. hot water -- (2 to 4)

1. Heat oven to 350 degrees. Combine flour, sugar, baking soda, cinnamon, nutmeg and salt in a large bowl; set aside. Whisk together eggs, pumpkin, oil and water in a medium bowl. Stir into the flour mixture; mix just until blended. Fold in the nuts.

2. Transfer 2 cups of the batter to a small bowl, stir in the melted chocolate. Spoon half of the remaining plain batter into the two greased and floured 9-by-5-inch loaf pans; spoon half the chocolate batter over the top of each pan. Spoon remaining plain batter evenly over the chocolate batter in each pan. Bake until a toothpick inserted in the center comes out clean and dry, about 1 hour, 10 minutes. Cool in pans on a wire rack 10 minutes; remove from pan to cool completely on wire rack.

3. For glaze, mix confectioners' sugar and cold water in a small bowl until the right drizzling consistency. Transfer half of the mixture to a separate bowl. Stir in chocolate and enough of the hot water to make the right consistency for drizzling. Drizzle white and chocolate glazes in a zigzag pattern on each loaf.

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and, for the seeds-

* Exported from MasterCook *

Cilantro & Green Chile Dressing*****

1 cup fresh cilantro leaves -- (about 1 bunch)
3/4 cup mayo
3/4 veggie oil
1/2 cup Ortega diced green chiles -- (4-oz can)
1/4 cup red wine vinegar
1/4 cup pumpkin seeds (pepitas) -- toasted
1/4 cup crumbled cotija or feta cheese -- (1 oz.)
1 clove garlic -- peeled
1/2 tsp. salt
1/8 tsp. ground black pepper

Place cilantro, mayo, oil, chiles, vinegar, pumpkin seeds, cheese, garlic, salt and pepper in food processor or blender container; cover. Process until coarsely chopped. Cover; chill for 1 hjour or until flavors are blended.

Goes great with this salad: romaine, croutons, Ortega green chile strips, cotija or feta and more pumpkin seeds.
Description: "From an old Ortega recipe pamphlet."
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From the past -

* Exported from MasterCook *

Upside Down Pumpkin Cake

Recipe By :SweeTooth posted this 11/06

1 can pumpkin puree -- (29 ounce)
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 pinch salt
1 3/4 cups white sugar
3 eggs
1 can evaporated milk -- (12 fluid ounce)
1 package yellow cake mix with pudding -- (18.25 ounce)
1 cup chopped pecans
1 cup butter -- melted

1. Preheat oven to 350 degrees F

2. In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a greased 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.

3. Bake in a preheated 350 degrees F oven for one hour and let cool. The cake will be kind of liquidy at first, but will firm up as it cools.

Top with a dollop of fresh whipped cream & enjoy!
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* Exported from MasterCook *

PUMPKIN PIE TRUFFLES

Recipe By :Southern Living Christmas 2006 Book

1 cup chopped pecans
1 T. butter
2 white chocolate baking bars -- (4-ounce) chopped
2 tablespoons butter
¼ cup canned unsweetened pumpkin
1/2 cup powdered sugar
½ teaspoon ground cinnamon
1/2 teaspoon vanilla extract
¼ teaspoon ground ginger
1/8 teaspoon salt
9 gingersnaps -- coarsely crushed (we tested with Nabisco)

Sauté pecans in 1 tablespoon butter in a large nonstick skillet over medium heat until toasted. Cool completely. Pulse pecans in a food processor until finely chopped.
Combine chocolate and 2 tablespoons butter in a glass bowl. Microwave on HIGH 1 minute; stir until smooth. Stir in pumpkin, next 5 ingredients, and 1/2 cup pecans. Chill 3 hours or until almost firm.

Combine remaining 1/2 cup pecans and crushed gingersnaps in shallow dish. Shape pumpkin mixture into 1" balls; roll in pecan mixture. Cover and chill at least 3 hours. Store in refrigerator up to 1 week.

Prep: 30 min. Yield 2 1/2 dozen.
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From Share a Recipe Cookbook
* Exported from MasterCook *

PUMPKIN ICE CREAM FREEZE

Recipe By: (dnelson/Admin) Dave, Steamboat Springs, Colorado

1 1/4 c gingersnap cookies, crushed, about 25 cookies
1/4 c sugar
1/4 c butter, melted
1 qt vanilla ice cream
1 c canned pumpkin
1 c brown sugar
1 tsp vanilla
1 tsp nutmeg
1/4 tsp ground ginger

Mix the first three ingred, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8X5" baking dish & set aside.

Combine the remaining ingred. in a large bowl and pour over the crust.
Freeze overnight.
Serve with the reserved crumbs on top and maybe add some chopped nuts.

Description:
"This will make a pumpkin lover out of anyone!"
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Alright, I'll stop now.... we love pumpkin.

[Gourmet_Mom]

Funny, we've always had them, but never used them.

[DFen911]

I love the pumpkin ice cream freeze recipe Jean!

Labs when you say 1 sm pumpkin how do you figure it weighs? And what do you think about baking it to tender rather than boil? I think it retains so much more flavor.

Blane I gained 5lbs licking my screen

Trixxee you need to call Sonic ASAP and tell them to put those on their menu like yesterday!

[Mare749]

Great sounding recipes here! Thanks for starting this thread, Denise. Here is one of my favorites.


Pumpkin Pizzelles

1 cup granulated sugar
1/2 cup butter, softened
2 eggs
1 cup canned pumpkin
1 tsp vanilla extract
2 1/2 cups flour
1/2 tsp salt
2 tsp baking powder
1 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp ground ginger

1. Preheat the pizzelle iron.

2. Beat the sugar and butter until light and fluffy, then add the eggs, pumpkin, and vanilla.

3. Sift the dry ingredients together, then fold into the sugar mixture. Lightly brush the pizzelle iron with butter, then drop a teaspoon amount of dough onto the iron. Close the lid and bake for 34-60 seconds.

4. Remove. Before the cookies cool, you can shape them into cones or rolls or shallow bowls, if you want, or leave them flat. Repeat buttering the iron as needed and dropping on dough and baking it until all the dough is gone.

5. Garnish by dusting with powdered sugar.

Servings: 60

[DFen911]

Ok Maryann...now could I free drop these onto a griddle if I don't have one of those pizzelle irons? I can see these as adding some wonderful crunch to pumpkin pudding