Pumpkin Pie Recipes
Pumpkin pie is the ideal dessert for the holiday season. The recipes can be found in cookbooks and other interesting locations. Pumpkin pie can be served with either whipped cream or ice cream. Pumpkin can be prepared like any other squash, peeling skin if so desired. Pumpkin contains some anathematic properties, which is helpful against prostate disorders, stomach problems, worms, nausea and morning sickness. Pumpkin pie is so yummy and delicious you will not dare to take your eyes off. It is very easy to make.
Traditional pumpkin pie is a must for top of the whipped cream for colour fresh. Pumpkins are a member of the gourd family and have similarities to other forms of winter squash such as butternut, acorn, and spaghetti squash.
Pumpkin seeds are also gaining popularity and are rich in nutrients. Pumpkin seeds can be eaten as a snack, on salads, in soups, or can be ground to create a sauce. Pumpkin pie filling is so versatile and easy to use it can be eaten as a variety of sweet and savoury treats from cookies to cheesecake.
Pumpkin pie is thought to have evolved from settlers who filled their hollowed pumpkins with milk and spices to create delicate gravy. Pumpkins are a universally popular Halloween decoration, but they can also be a fantastic ingredient in many autumn dishes.
Pumpkin pie isn’t just for Thanksgiving anymore. This is the traditional pumpkin pie recipe served at holiday dinners. Filled with aromatic spices like nutmeg, cloves, cinnamon, and ginger; it is a decadently delicious pumpkin pie everyone will love! Serving it with whipped cream is traditional, and making homemade whipped cream is definitely worth the extra time. The recipe follows the pumpkin pie recipe, it’s the basic whipped cream recipe (very easy to make and tastes incredible).
Pumpkin Pie
Ingredients:
2 cups pumpkin (canned or puree)
2 eggs
1 1/4 cups half and half (whole milk can be substituted)
2/3 cup brown sugar
pinch salt
2 Tablespoons butter, melted
1 1/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
9 inch pie crust (from scratch or Pillsbury)
Directions:
1. Preheat over to 425F.
2. Place pumpkin in a bowl, add 2 tablespoons melted butter and stir well.
3. In a separate bowl, beat eggs well. Beat in milk, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.
4. Pour into pie shell and place in center oven rack at 425F for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes until the filling is firm.
5. Cool and serve with whipped cream.
Whipped Cream Ingredients:
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
Directions:
1. Using an electic mixer, whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or serve in a chilled bowl for individual serving.
Delmondo Sorell
http://www.articlesbase.com/recipes-articles/pumpkin-pie-recipes-733723.html
November 27, 2009
1:14 am
Pumpkin recipes?
Are there any good healthy recipes out there that is not soup or pie? I pured a pumpkin last weekend and I have around 12 cups. Thanks bunches
November 27, 2009
6:16 am
I would add it to a risotto, cook risotto as normal and near the end stir in the pumpkin puree and parmasan
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November 27, 2009
6:18 am
pumpkin BREAD sooo good
pumpkin muffins, cookies.
pumpkin cheesecake is awesome.
pumpkin dip
References :
http://www.recipezaar.com
November 27, 2009
6:20 am
pumkin spinach casserole:
1 layer of pumkin
thinnly sliced swiss cheess layer
1 layer of spinach *
top w/ swiss chess layer
bake 350 /30 minutes
spinach should be creamy w/cream cheese, parm,tsp milk
References :
from cooking light magazine years ago..it’s really good
November 27, 2009
6:22 am
Pumpkin Spice Pancakes
makes 14 servings
_____________________________
2 c Pancake mix
1 1/3 c Milk
1/2 c pumpkin (canned or fresh)
1/4 c Oil
1 tb Sugar
1 ts Pumpkin pie spice
2 Eggs
Heat skillet to 375~. Grease lightly with oil. In medium bowl, combine all
ingredients; stir just until all ingredients are moistened. For each
pancake, pour 1/4 cup batter into hot skillet. Cook 1 to 1-1/2 minutes,
turning when edges look cooked and bubbles begin to break on surface.
Continue to cook another minute or until golden brown. Serve with syrup.
References :
November 27, 2009
6:24 am
Pumpkin bread is good…… pumpkin pie is healthy, if you make it from scratch.use organic ingredients and cut back on the sugar.
References :
http://www.elise.com/recipes/archives/000842pumpkin_bread.php
November 27, 2009
6:26 am
try this it’s a pumpkin and black bean soup,real easy and real good!
2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
References :
Rachel Ray!(copied from http://www.foodnetwork.com)
November 27, 2009
6:28 am
Mix in some pumpkin pie spice, milk, sugar, brown sugar and butter – heat and serve like you would squash or substitute it for the sweet potato in a SWEET POTATO CASSEROLE.
SWEET POTATO CASSEROLE WITH
MARSHMALLOWS USING PUMPKIN IN PLACE OF SWEET POTATOES
2 cups pumpkin puree
1 tbsp. vanilla
5 tbsp. sugar
1/2 stick butter
1 tsp. cinnamon
1 tsp. nutmeg
1/4 cup orange juice
Marshmallows (large or miniature)
Cinnamon sugar
Boil (or bake) sweet potatoes until done. Remove peeling from HOT POTATOES and mash well, removing all strings. Add all ingredients but marshmallows and cinnamon sugar; mix well. Spray or grease lightly Pyrex or Corning dish. Put a layer of potatoes, layer of marshmallows until filled. Sprinkle cinnamon sugar for added flavor. Bake about 350 degrees F until HOT. Remove from oven and put marshmallows on top. Place again in oven to brown lightly. Serves 10 to 12.
You may add 1 cup scalded homogenized milk to potato mixture for a richer casserole.
Orange extract may be used instead of orange juice. It is stronger in taste so add carefully to taste.
Spiced Pumpkin Bars
24 bars
Prep: 15 minutes
Bake: 25 minutes
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
1 15-ounce can pumpkin
1-2/3 cups granulated sugar
1 cup cooking oil
3/4 cup chopped pecans (optional)
Pecan halves (optional)
1 11-oz. package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
2 cups sifted powdered sugar
Directions
1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased 15×10x1-inch baking pan.
3. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
4. In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days. Makes 24 bars.
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November 27, 2009
6:30 am
well try a west indian dish pumpkin with roti! roit:- flour, baking powder and mix with water, a little bit of oil in hand knead the flour and make in balls , roll it out the size of a pizza and cook it on a ‘tawa" . A tawa is a flat round metal thats big enough to fit on a stove. or u cud by roti at a west indian resturant.
pumpkin:- make sure its ripe, cut in cubes, wash. In pot put little bit of oil, leave oil to hot, mean while cut pieces of garlic, onion and pepper. Put it hot oil, when slightly brown put in pumpkin, stirr, add salt, pinch or two of sugar for flavour, cover pot lower heat. leave to cook. check gradually, no water it makes water itself. when soft, crush it fine in the pot! the back of the spoon will do. make sure its dried down properly but not too dry! enjoy pumpkin and roti… as with the ingredients,, average the amount to taste!
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November 27, 2009
6:32 am
Food Network has an AMAZING website and just put out some really fun recipes with pumpkin. Just type in pumpkin in the search bar and like a million recipes will show up.
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November 27, 2009
6:34 am
Rachael Ray made a twice baked sweet potato that she stuffed with pumpkin puree and some Spanish chorizo sausage. Then topped it with cheese and baked it again. They looked so good.
References :
http://www.rachaelrayshow.com/food/recipes/twice-baked-sweet-potatoes/
November 27, 2009
6:36 am
On Food Network, Paula Dean made an "Gooey Pumpkin Butter Cakes". I have made this several times and get excellent comments on it. Go to http://www.foodnetwork.com and search under Paula’s recipes, and you should find it there.
References :
November 27, 2009
6:38 am
~~~~~ Homemade Pumpkin Spice Ice Cream ~~~~~
Prep: 20 min
Unlike store-bought frozen desserts, this one supplies fiber and protective antioxidant vitamins along with lovely fresh flavor and creamy texture that can only come from doing it yourself.
11/4 cups evaporated low-fat (2%) milk
1 large egg
1/2 cup packed light-brown sugar
2/3 cup canned solid-pack pumpkin puree
1 tsp vanilla extract
1/2 tsp ground ginger
1/2 tsp cinnamon
Large pinch ground nutmeg
Pinch salt
1. In medium saucepan, bring milk to a boil.
2. In large bowl, whisk together egg and sugar. Gradually whisk in boiling milk. Stir in pumpkin, vanilla, ginger, cinnamon, nutmeg, and salt. Refrigerate until thoroughly chilled.
3. Freeze in ice cream maker, following manufacturer’s directions. Soften slightly before
serving.
*** To soften ice cream enough to scoop it out easily, transfer the container from the freezer to a plate in the refrigerator for 20 to 30 minutes before you plan to serve it. A minute in the microwave can also help.
Ideas….
Creative toppings and custom "stir-ins" are all the rage at ice cream parlors, and you can certainly follow suit at home. Some ideas for Homemade Pumpkin Spice Ice Cream add-ins: dried fruit such as raisins, cranberries, or chopped apricots; chopped toasted walnuts or pecans; maple syrup swirl or crushed gingersnaps.
~~~~~~~~~~ Pumpkin Griddle Pancakes ~~~~~~~~~~
Prep: 14min / Cook: 20 min
18 Griddle cakes
Whether it’s fresh, frozen, or canned, pumpkin meat is high in fiber and an unbeatable source of beta-carotene.
2 cups all-purpose flour
11/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
3 large eggs
1/3 cup packed light-brown sugar
11/4 cups milk
11/4 cups fresh or canned solid-pack pumpkin puree
3 tbsp vegetable oil
1. Preheat oven to 200 deg F.
2. In medium bowl, stir together flour, baking power, baking soda, pie spice, ans salt. In large bowl, stir together eggs and sugar. Stir in milk, pumpkin, and oil. Add flour mixture and stir just until smooth.
3. Heat griddle or large nonstick skillet over medium heat. Lightly coat with nonstick cooking spray. Working in batches, drop batter, 1/4 cup at a time, onto hot griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 21/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Place on baking sheet in oven to keep warm. Make remaining pancakes, coating griddle with cooking spray as needed.
4. Top with dried cranberries or raisins softened in a pot of warm maple syrup, and a sprinkling of toasted walnuts.
helpful HINT::
Freeze leftover waffles and pancakes in plastic bags for another time when you need a quick breakfast. To reheat, place frozen waffles or pancakes in a pop-up toaster or toaster oven at 300 deg F 3 to 5 minutes.
Have fun making these!
Enjoy & good luck…._;-)
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