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Old 10-31-2008, 01:04 PM   #16
tiggerfan1
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Here's my go-to recipe for pumpkin pie. It's that good old recipe from the back of the Libby's pumpkin puree can.


http://www.verybestbaking.com/recipe....aspx?ID=18470





Last edited by tiggerfan1; 10-31-2008 at 01:09 PM.
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Old 10-31-2008, 01:43 PM   #17
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For those of you who like pumpkin in savory dishes, here's a recipe for pumpkin ravioli with shallot and sage butter sauce.


http://gourmandsyndrome.blogspot.com...n-ravioli.html
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Old 10-31-2008, 02:55 PM   #18
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Pumpkin pancakes! I add a blob of pumpkin puree to pancake batter and some pie spice, then I throw in white choc chips! Heavenly!
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Old 11-01-2008, 03:19 PM   #19
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Pumpkin pancakes! I add a blob of pumpkin puree to pancake batter and some pie spice, then I throw in white choc chips! Heavenly!
Thanks, paintnolish! That sounds great!
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Old 11-01-2008, 04:01 PM   #20
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Pumpkin Scones (from the Morning Coffee & Afternoon Tea blog)




2 cups flour
1/2 cup brown sugar
1/4 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) cold, unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin puree
1 tsp. vanilla extract


-Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into the flour mixture with a fork or pastry cutter. Mixture should look like coarse crumbs. In a separate bowl, mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't over-mix).

-Transfer dough to a lightly floured surface and knead gently 3-4 times. Shape or pat the dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. * Brush with egg glaze (1 egg beaten with 1 Tbsp. milk), and sprinkle with turbinado sugar (regular granulated sugar is OK, too). Place wedges to a cookie sheet and bake at 375 degrees for 20 minutes or until a toothpick inserted in the middle of the scone comes out clean. Place scones on a wire rack to cool. Makes 6 scones.

*Personally, I like to use a powdered sugar glaze on these scones (like they do at Starbucks). Bake the scones without the egg glaze and allow the scones to cool completely. Mix together about 1/3 cup powdered sugar (or more if necessary) and enough milk to get a consistency that is thick, yet still runny. Drizzle the glaze over the cooled scones and allow the glaze to set. I love to eat these scones plain or with pumpkin butter. Deeeeelish!

Last edited by tiggerfan1; 11-14-2008 at 05:43 PM.
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Old 11-02-2008, 02:58 AM   #21
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How many cups in a can of puree?
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Old 11-02-2008, 06:46 AM   #22
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I served this as an appetizer last year and it was a huge hit!

Pasta with Creamy Pumpkin Sauce from Kraft

1 pkg. (16 oz.) penne pasta, uncooked 1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
ground nutmeg to taste


COOK pasta as directed on package.

MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.

ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.

***This is a very rich, alfredo type pasta
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Old 11-02-2008, 01:24 PM   #23
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Quote:
Originally Posted by MazdaUK View Post
How many cups in a can of puree?
There are about 1 3/4 cups of pumpkin puree in a 15 ounce can.


Quote:
Originally Posted by FormrCastMbr View Post
I served this as an appetizer last year and it was a huge hit!

Pasta with Creamy Pumpkin Sauce from Kraft
Thanks for the recipe!
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Old 11-02-2008, 01:32 PM   #24
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Here's a recipe for pumpkin butter to go with the pumpkin scones. There's also a recipe for pepita granola on the same page. A pumpkin 2 for 1 special!


http://smittenkitchen.com/2007/10/pu...epita-granola/


If you'd rather not go through the trouble of making your own pumpkin butter, they sell jars of them at Williams-Sonoma. Their pumpkin butter is not cheap, but it tastes really good! (I tried a sample of it a couple of years ago.) I'm sure you can get good pumpkin butter elsewhere, but Williams-Sonoma is the only place that I've been able to find it.

Last edited by tiggerfan1; 11-02-2008 at 02:04 PM.
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Old 11-02-2008, 02:03 PM   #25
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If you want a decadent pumpkin dessert to serve this fall, try this recipe!



Pumpkin Pudding with Candied Ginger Whipped Cream (from Food and Wine magazine)




For the pudding:

4 large egg yolks
1 cup granulated sugar
1/4 cup cornstarch
1 tsp. cinnamon
1/4 tsp. nutmeg
pinch of ground cloves
pinch of salt
1 1/2 cups whole milk
1 1/2 cups half-and-half
1 3/4 cups pumpkin puree (one 15-ounce can)
4 Tbsp. (2 oz.) unsalted butter
1 Tbs. vanilla extact


For the topping:

2 cups heavy cream (whipping cream)
1/4 cup powdered sugar
2 Tbsp. minced crystallized ginger
1 cup coarsely crumbled gingersnap cookies


- To make the pudding: In a medium bowl, combine the egg yolks, sugar, cornstarch, cinnamon, nutmeg, cloves and salt. Using an electric mixer, beat at medium speed until the egg yolk mixture is thickened and light yellow, about 4 minutes.

-In a medium saucepan, heat the milk and half-and-half until small bubbles appear around the rim. Gradually beat 1 cup of the hot milk mixture into the egg yolk mixture, then add the egg yolk mixture to the saucepan. Cook over moderate heat, stirring constantly with a heatproof rubber spatula, until the pudding is gently boiling and as thick as mayonnaise, about 6-7 minutes. Remove from heat.

-In a small skillet, cook the pumpkin puree over high heat, stirring constantly, until slightly dry, about 3 minutes. Add the pumpkin to the pudding (thickened egg and milk mixture) along with the butter and vanilla and stir until the butter melts. Transfer the pudding to a large bowl and press a sheet of plastic wrap directly onto the surface. Refrigerate until very cold, about 4 hours.

-To make the topping: In a large bowl, using an electric mixer, beat the heavy cream with the powdered sugar and minced crystallized ginger at high speed until firm peaks form.

-Spoon the pudding into wine or martini glasses or dessert bowls and add a dollop of the ginger whipped cream on top. Sprinkle with the crumbled gingersnaps and serve. Makes 12 servings.


Note: The pumpkin pudding can be prepared in advance and refrigerated for up to three days. Make the topping the day you plan to serve the pudding.

Last edited by tiggerfan1; 11-14-2008 at 05:44 PM.
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Old 11-02-2008, 03:12 PM   #26
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For those of you who want to learn how to make your own pumpkin puree, here's a great step-by-step tutorial from another one of my favorite food blogs.

http://thepioneerwoman.com/cooking/2...pumpkin-puree/


For how to cook pumpkin seeds: http://thepioneerwoman.com/cooking/2008/10/pepitos/


The Pioneer Woman also has a great recipe for pumpkin cake!!!

http://thepioneerwoman.com/cooking/2...whipped-cream/



I was just going to ask about this! I have 2 sugar baby pumpkins that I wanted to try and cook. Thanks!
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Old 11-03-2008, 01:44 AM   #27
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Oh no! Well, that's OK. They're still selling pumpkins at the supermarket. Those small "pie" pumpkins are really good to use in baked goods. I hope you guys have a great Halloween!

Thanks! I actually posted some pictures.. The link is in my siggie if you want to share/join!
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Old 11-03-2008, 07:54 PM   #28
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Originally Posted by greeneeyes View Post


I was just going to ask about this! I have 2 sugar baby pumpkins that I wanted to try and cook. Thanks!
You're welcome!

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Thanks! I actually posted some pictures.. The link is in my siggie if you want to share/join!
OK, I'll check it out!
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Old 11-03-2008, 07:55 PM   #29
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Here's a recipe for black bean pumpkin soup:

http://smittenkitchen.com/2007/11/bl...n-pumkin-soup/
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Old 11-03-2008, 08:02 PM   #30
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If you want to jazz up your hot chocolate, try adding a little pumpkin pie spice to it.

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