Pumpkin recipes

[SueShoppah]

I have a can of pumpkin puree I want to use..
looking for recipes.

Does this sound good?

Ingredients: 2 cups Pumpkin Puree- canned or fresh 1 cup Brown Sugar 1 Tsp. Ground Cinnamon 1/2 Tsp. Ginger 1/2 Tsp. Nutmeg 1 Package Cream Cheese, softened

Preparation Directions:
Place pumpkin puree and cream cheese into a large bowl and mix together.
Add all other ingredients.
Mix ingredients together until smooth and creamy.
Refrigerate at least four hours or overnight.
Serve with Crackers, gingerbread, celery, carrots, etc. Tips: For a lighter dip, substitute sour cream for cream cheese

[SueShoppah]

Pumpkin Rum Mousse

Description: A light and flavorful dessert.

Number of Servings: Eight

Ingredients:

1cup Canned Pumpkin
1 envelope Unflavored Gelatin
2/3 cups Sugar
4 Eggs
1/4 cup Rum
1/2 teaspoon Cinnamon
1/2 teaspoon Ginger
1/4 teaspoon Mace
1/4 teaspoon Ground Cloves
1 cup Heavy Cream
Whipped Cream
Nuts- Almonds

Preparation Directions:

1. Warm the rum in a small sauce pan. Slowly add in gelatin, stirring constantly.
2. Heat and stir until gelatin is completely dissolved. Set aside and allow to cool slightly.
3. Beat eggs in a large mixing bowl. Gradually add the sugar and beat for 3 to 4 minutes until it is thick and light.
4. In a second bowl, combine and mix pumpkin, cloves, cinnamon, ginger and mace.
5. Combine the rum gelatin and the egg mixtures, stirring well.
6. Gently add in the heavy cream.
7. Pour into small serving dishes. (Or, pour into glass baking dish)
8. Refrigerate for several hours until firm or overnight.
9. Decorate with whipped Cream and nuts.

Serving Tips and Suggestions:

* Add a cherry on top for color and decoration. As an alternate , try some blueberries. Both of these fruit add splendid color contrast to white of Whipped Cream, but do not take away from the pumpkin flavor.

[SueShoppah]

I have all the ingredients for this one..:D

Pumpkin Roll

Contributed by: Jackie in Rochester, N.Y.

Description: A pumpkin flavored jelly roll, perfect for the sweet tooth.
Number of Servings: Eight to ten.

Ingredients: Cake Ingredients:
2/3 cup Canned Pumpkin 1 cup Sugar 3 Eggs 3/4 cup Flour 1 teaspoon Lemon Juice 1 teaspoon Baking Powder 2 teaspoon Cinnamon 1 teaspoon Ground Ginger 1/2 teaspoon Nutmeg 1/3 teaspoon(or less) Salt 1 tablespoon Powdered Sugar Filling Ingredients:
6 ounces Cream Cheese 1cup Powdered Sugar 4 tablespoons Margarine or Butter 2/3 teaspoon Vanilla Extract

Decoration:
Sprinkle Powdered Sugar

Preparation Directions: For Cake:

Beat eggs on high for four to five minutes, while gradually adding the sugar.
Stir in at medium or low speed pumpkin, and lemon juice.
Mix together dry ingredients: flour, baking powder, and spices.
Fold dry ingredients into the pumpkin mixture.
Pre-heat oven to 375 degrees.
Spread cake mix into a 15x10x1 jelly roll pan.
Bake for 15 minutes.
Remove from oven and loosen edges with spatula.
Sprinkle powdered sugar onto a cheesecloth and turn cake onto the cheesecloth.
Roll warm cake, starting at narrow end into a roll with the cheesecloth.
Allow to cool to room temperature. Filling Preparation:

In a mixing bowl, mix all ingredients until smooth.
Unroll cake and remove cheesecloth.
Spread filling onto the cake.
Re-roll the cake.
Chill for several hours or overnight.
Serving Tips and Suggestions:
Sprinkle with powdered sugar prior to serving.
Try a drizzle of chocolate syrup for a change of pace.

[Natale]

I have a can of pumpkin puree I want to use..
looking for recipes.

Does this sound good?

Ingredients: 2 cups Pumpkin Puree- canned or fresh 1 cup Brown Sugar 1 Tsp. Ground Cinnamon 1/2 Tsp. Ginger 1/2 Tsp. Nutmeg 1 Package Cream Cheese, softened

Preparation Directions:
Place pumpkin puree and cream cheese into a large bowl and mix together.
Add all other ingredients.
Mix ingredients together until smooth and creamy.
Refrigerate at least four hours or overnight.
Serve with Crackers, gingerbread, celery, carrots, etc. Tips: For a lighter dip, substitute sour cream for cream cheese


Seriously Sue, I don't think you can go wrong with a cup of sugar and a block of cream cheese.

[SueShoppah]

LOL TRUE!!! :D

(I would use Splenda) :D

[Phoebe]

I had this at Thanskgiving. It was lovely!


Pumpkin Hummus
2 tbsp tahini
2 tbsp (fresh) lemon juice (lime will work, too)
1 tsp ground cumin
3/4 tsp salt
1/8 tsp ground red pepper
1 (15-ounce) can pumpkin puree (scant 2 cups)
1 garlic clove, smashed

In a food processor, combine all ingredients and puree until very smooth. Add a bit of extra lemon juice if the mixture is too thick to blend thoroughly.
Makes about 2 cups.

[SueShoppah]

tahini? never heard of it..where do you find it?

[Phoebe]

Usually in the international section.

Some reciepes say if you can't find Tahini- substitute peanut butter.

[SueShoppah]

Tahini is a spread made from sesame seeds. Tahini is a good source of essential fatty acids (EFAs). Tahini is a healthy alternative to butter and margarine on bread and toast.
Tahini has a strong, nutty flavour and can be used as a dip on its own or mixed with other dips. Tahini is mashed with chick peas, lemon juice and garlic to make hummus. It is used widely in the Middle East.
Because of it's high oil content, tahini is high in calories and should be eaten in moderation.


that sounds yum

[KarenMA]

I made this at thanksgiving. Off the top of my head, you need
1 box gingerbread mix
1 container of coolwhip
1 box instant vanilla pudding
1 can pumpkin puree
some gingerbread cookies (optional)

Make the gingerbread

Make the vanilla pudding

When the pudding is done and gelled, combine it with the pumpkin puree and a bit of nutmeg.

In a pretty bowl, layer 1/2 the gingerbread, then 1/2 the pumpkin/pudding, then 1/2 the cool whip. Repeat ending with the cool whip. Top with crushed ginger snaps if desired.

This is easy, pretty and very tasty. Not lowcarb though unless you have a lowcarb gingerbread recipe.