PUMPKIN

[swtness]

THIS COMES BY REQUEST. FALL IS APPROACHING US, AND SEEMS TO BE COMMING ON FAST. ITS TIME TO HIGHLIGHT SOME OF THE FALL INGREDIENTS

[swtness]

Pumpkin Muffins

4 cups all-purpose flour
1 tablespoon ground cinnamon
2-1/4 teaspoons baking powder
2-1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups granulated sugar
2 cups firmly packed dark brown sugar
10 tablespoons (1 1/4 sticks) cold unsalted butter ~ cut into small cubes
6 large eggs
2-1/4 cups pumpkin puree, fresh or canned
3/4 cup milk
2 teaspoons vanilla extract
2-2/3 cups chopped walnut, toasted

To prepare pumpkin puree, preheat the oven to 375 degrees. Cut 1 sugar pumpkin in half and scoop out the seeds. Place the pumpkin halves cut-side down in a roasting pan. Add 1 cup water to the pan and bake for 45 minutes or until the skin wrinkles. Remove the pumpkin from the pan. When cool enough to handle, scoop out the flesh. Press the flesh through a fine sieve set over a bowl. Clean the sieve, then line it with a double layer of cheesecloth and set it over another bowl. Spoon the puree into the sieve and drain in the refrigerator overnight. more pumpkin puree info.

Preheat the oven to 375 degrees. Butter twenty-four 2-1/2� (1/2-cup) muffin pan cups.

In the bowl of a heavy-duty mixer, sift together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Stir in the granulated and brown sugars. Add the butter with the flour mixture and toss. With a paddle attachÂ{omitted}ment at low speed, mix the butter into the flour mixture until the mixture resembles a coarse meal.

In a medium bowl, whisk the eggs; stir into the flour mixture. Stir in the pumpkin puree, milk, and vanilla, just until blended. With a rubber spatula, fold in the walnuts.

Spoon the batter evenly into the prepared muffin-pan cups. Bake 15 to 20 minutes, rotating the muffin pans between the upper and lower oven racks halfway through baking, until a wooden skewer inserted in the center of a muffin comes out clean. Cool the muffins in the pans 5 minutes. Remove the muffins from the pans and cool completely on wire racks

[swtness]

RICH CHOCOLATE PUMPKIN TRUFFLES

2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted

*Note: Apple juice may be substituted for coffee liqueur if desired.

In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2
cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and
coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining
powdered sugar just before serving.

[madampig]

Cheesecake Factory Pumpkin Cheesecake


1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

1. Preheat the oven to 350 degrees F.

2. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
coat all of the crumbs with the butter, but not so much as to turn the
mixture into paste. Keep it crumbly.

3. Press the crumbs onto the bottom and about two-thirds of the way up
the sides of a springform pan. You don't want the crust to form all
of the way up the back of each slice of cheesecake. Bake the crust
for 5 minutes, then set it aside until you are ready to fill it.

4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.

5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
to beat until smooth and creamy.

6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. Remove from the oven and allow the
cheesecake to cool.

7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides
and cut the cake into 8 equal pieces. Use dental floss to make a
clean cut.

Serve with a generous portion of whipped cream on top.

Serves 8.

[madampig]

Crustless Pumpkin Pie

1 1/4 cups sugar
3 tablespoons all-purpose flour
3 eggs
2 cups canned pumpkin
3/4 cup evaporated milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon, optional

1. In a mixing bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended. Pour into a greased 9" pie plate. Place pie plate in a 15" x 10" x 1" baking pan; add 1/2" of hot water to pan.

2. Bake at 350F for 50-55 minutes or until a knife inserted near the center comes out clean.

[madampig]

Double Layer Pumpkin Pie

4 ounces Cream cheese, softened
1 Tablespoon milk or half and half
1 Tablespoon sugar
1 1/2 Cool Whip Lite®, thawed
1 cup Milk or half and half
1 graham cracker crumb pie crust
2 packages (4 serving size) Vanilla Flavor Instant Pudding and Pie Filling
1 can (16 oz) Pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

1. Mix cream cheese, 1 Tb. milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

2. pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. ( Mixture will be thick. ) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.

3. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

[skyEyz_7]

These are great cookies a family favorite so moist . mmmm
Pumpkin Cookies

1 Cup Sugar
1 Cup Canned Pumkin (make sure it is not canned pumkin pie mix . Make sure it is 100 percent pimkin)
1/2 Cup Shortening
1 Tablespoon Grated Orange Peel
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
1/2 Cup Raisin (optional)
1/2 Cup Chopped Nuts (optional)
Light Brown Glaze.

Heat Oven to 375 degrees . Mix Sugar , Pumpkin, Shortening and orange peel. Stir in flour, baking powder and soda, cinnamon and salt. stir in optional raisins and nuts.
Drop dough by the teaspoonfuld onto the ungreased cookie sheet bake until light brown. Immediately remove from cookis sheet after 8-10 minutes of baking. Cool. Spread with light brown glaze.

LIGHT BROWN GLAZE
1/4 Cup Margarine
2 Cups Powdered Sugar
1 Teaspoon Vanilla
1-2 Tablespoons Milk.
Heat Margarine in 1 1/2 Quart saucepan over medium heat until delicately brown. Stir in powdered sugar and vanilla . Stir in milk until smooth. Remove from heat and dip tops of cookies in glaze. BE CAREFUL, GLAZE IS VERY HOT!!!

[skyEyz_7]

Quick Curried Pumpkin Soup

Ingredients:

2 tablespoons butter
1 small onion, minced
4 teaspoons curry powder
1/4 cup pecans, finely chopped
1 can chicken or vegetable broth
1/3 cup instant dried potato flakes
15 ounce can solid pack pumpkin
1 1/2 cups cider or apple juice
2 tablespoons brown sugar
3/4 teaspoon salt
few grinds pepper
2 cups half and half

Preparation:

Melt butter in bottom of 3 to 4 quart saucepot. Sauté onion for 2 to 3 minutes, until beginning to soften. Add curry powder and pecans and continue to cook for another 2 minutes, adding broth as needed to keep mixture from sticking. Add remaining broth, instant potatoes and pumpkin. Whisk together well. Add apple juice, sugar, salt, pepper and half and half. Whisk again to make a smooth mixture.

Heat to a gentle simmer and cook for about 4 minutes, being careful that mixture doesn’t scorch. Taste for salt and add more if needed. Cover, turn heat down and allow to set for 10 minutes, or until almost ready to serve. Just before serving, turn heat back up and bring back to a gentle simmer. Serve hot.

May be garnished with curry flavored whipped cream.

Variations:

You may start with 1/2 cup of cooked and mashed potatoes if you do not wish to use the instant variety.

You may substitute 1 pound frozen winter squash, thawed, for the pumpkin or you may use fresh pumpkin. To use fresh pumpkin, cut a 1 1/2 pound chunk of fresh pumpkin and lay in microwave-safe flat dish. Cover with plastic wrap. Cook for 10 minutes on high. Let cool, then remove from the outer shell. Mash this up and use instead of the can of pumpkin.

Note: If desired, oil may be substituted for the butter and milk for the half and half.

Time Management: The soup may be prepared the day before serving. Refrigerate until shortly before reheating. Soup will thicken as it cools. Wait until you have gently reheated it before deciding if you need to thin. If still too thick, thin by adding a little milk.

[skyEyz_7]

Pumpkin Ice Cream Freeze

Serves 8

Preparation :30

1 1/4 cups ginger snap cookies, crushed, about 25 cookies
1/4 cup sugar
1/4 cup butter, melted
1 quart vanilla ice cream
1 cup canned pumpkin
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon nutmeg
1/4 teaspoon ground ginger

Mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8x5 inch baking dish and set aside.

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

[skyEyz_7]

Iowa Style Pumpkin Cake

Serves 8


This is a very rich dessert and should be taken seriously. Top it with homemade ice cream and garnish it
with honey roasted, shelled pumpkin seeds.

1 canned pumpkin, large can
1 evaporated milk, 1 can
1 cup sugar
3 eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon ginger
1 box yellow cake mix, dry
1 cup pecans, chopped
1 1/4 cups butter, melted

Preheat your oven to 350 degrees.

Combine the canned pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg, salt and cloves in a large bowl and blend thoroughly. Pour the blended mixture into a greased 9X13 pan. Top with the dry cake mix, then the pecans. Finally drizzle with the melted butter and bake for 50-60 minutes until done.

Let the cake stand overnight.

[skyEyz_7]

Pumpkin Pudding with Walnut Cream
Makes 10 servings

Ingredients:

Pudding:

3 cups half and half
6 large eggs
1/2 cup sugar
1/2 cup firmly packed light brown sugar
6 tablespoons light molasses
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
24 ounces solid-pack pumpkin

Walnut Cream:

1 1/2 cups whipping cream
3 tablespoons powdered sugar
1 1/2 tablespoons dark rum
3/4 cups walnuts, toasted and finely chopped

Preparation:

Pudding:

Preheat oven to 325°F. Butter a shallow 8-cup baking dish.

Bring half and half to simmer in small saucepan. Set aside.

Beat eggs, both sugars, molasses, cinnamon, ginger, nutmeg, cloves and salt in large bowl to blend. Mix in pumpkin and warm half and half. Pour mixture into prepared dish. Set dish in a large baking pan. Add enough hot water to pan to come halfway up sides of dish.

Bake until custard is set and knife inserted 2 inches from center comes out clean, about 50 minutes. Cool completely. Serve cold or at room temperature with Walnut Cream. (This can be prepared 1 day ahead. Cover and refrigerate.)

Walnut Cream:

Whip chilled cream in medium bowl until soft peaks form. Add powdered sugar and rum and whip until firm peaks form. Fold in chopped toasted walnuts. (Can be prepared 4 hours ahead. Cover and chill.)

[skyEyz_7]

Pumpkin Tiramisu
Double this recipe if you are using a large trifle bowl.

Makes 8 generous servings

Ingredients:

1 package authentic Italian ladyfingers (they're hard, not soft)
2 tablespoons either Frangelico liqueur, rum or orange juice
8 ounces Mascarpone cheese
1/2 cup pumpkin purée
1 teaspoon cinnamon
1/2 to 1 teaspoon freshly ground nutmeg (to taste)
1 1/2 cups powdered sugar or to taste
1 teaspoon pure vanilla extract or orange extract
2 1/2 cups heavy cream, whipped and chilled
crystallized ginger

Preparation:

Arrange ladyfingers on the bottom of a 9 inch square pan. Pour liqueur over ladyfingers. Mix Mascarpone with the pumpkin, spices, sugar and extract. Fold in 1 1/2 cups of the whipped cream. Pour mixture over lady fingers.

If using a large trifle bowl, you can layer the ladyfingers and cream mixture. Just make sure you sprinkle lady fingers with liquid, either juice or liqueur, before covering with the cream mixture.

Gently spread remaining whipped cream on top of mixture. Sprinkle decoratively with additional cinnamon and crystallized ginger. Cover and chill at least two hours or overnight.

[skyEyz_7]

We always make sure this is near by at thanksgiving.

Pumpkin Brownies with Vanilla Frosting

Ingredients:

2 eggs, beaten
1/2 cup brown sugar, packed
1/4 cup honey
1 cup pumpkin puree
1 tablespoon pure vanilla extract
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon each salt, baking powder, and ginger
1/4 teaspoon each allspice and cloves
1 cup chopped, toasted pecans

Instructions:

Preheat oven to 350 degrees. Butter a 13x9x2 inch pan
Cream together eggs, butter, sugar, honey, pumpkin and vanilla extract.

In a separate bowl, stir together flour, cinnamon, salt, baking soda, ginger, cloves and allspice. Slowly add dry ingredients to creamed mixture, stirring just to combine. Fold in pecans. Pour batter into pan.

Bake about 25 minutes, or until toothpick inserted in center comes out clean. Place on a wire rack and cool completely in the pan.

Spread cool brownies with vanilla frosting, then allow to set. If necessary, chill until set, then cut into bars.

Vanilla Frosting

Ingredients:

3 ounces of cream cheese, softened
1 teaspoon cream or milk
1 tablespoon pure vanilla extract
2-1/2 cups powdered sugar.

Instructions:

Cream together ingredients, gradually adding sugar. Add more milk or cream if necessary to bring to easy-mixing consistency.

If you’re interested in a different approach to cranberries this year, here’s a refreshing palate cleanser that’s also festive.

[cocinera]

Sugar-Roasted Pumpkin

1 small pumpkin (about 2 1/2 lbs)
Cooking spray
2 tsp. butter, divided
2 Tbs. dark brown sugar, divided

Preheat oven to 425*. Cut the pumpkin into 4 wedges, discarding seeds and membrane. Place the pumpkin wedges, cut sides up, in an 11x7-inch baking dish coated with cooking spray. Place 1/2 tsp. butter on each wedge, and sprinkle each wedge with 1 1/2 tsp. sugar. Bake at 425* for 35 minutes or until tender.

[jswatt]

3 eggs
1 c. sugar
2/3 c pumpkin
1 tsp. lemon juice
1/2 tsp. salt
3/4 c. flour
1/2 tsp. nutmeg
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1 c. finely chopped walnuts

Beat eggs on high speed with mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into pumpkin. Spread in greased and floured 15 x 10 x 1 inch pan. Top with walnuts. Bake at 375 degrees for 15 minutes. Turn out on towel. Sprinkle with powdered sugar. Start at narrow end, roll towel and cake together. Cool. Unroll.

Filling For Pumpkin Cake Roll:
1 c. powdered sugar
2 ( 3 oz.) pkgs. cream cheese
4 Tbs. butter
1/2 tsp. vanilla

Combine above ingredients and beat until smooth. Spread over cake. Roll. Chill. Makes 8 servings.

[skyEyz_7]

Iced Pumpkin Blondies

Ingredients:

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups packed brown sugar
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 teaspoon vanilla extract
2 large eggs
1 cup LIBBY'S 100% Pure Pumpkin
Maple Icing (recipe follows)

Directions:
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, baking powder, cinnamon and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture. Spread into prepared pan.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan; spread with Maple Icing. Cut into bars.

FOR MAPLE ICING:
BEAT 6 ounces softened cream cheese, 2 tablespoons softened butter or margarine and 2 cups sifted powdered sugar in small mixer bowl until smooth. Add 1 to 2 teaspoons maple flavoring.

[skyEyz_7]

Old-Fashioned Pumpkin Nut Loaf Bread

Ingredients:

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 can (15 ounces) LIBBY'S 100% Pure Pumpkin
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup CARNATION Evaporated Fat Free Milk
1 large egg
1 large egg white
1 tablespoon vegetable oil
1/4 cup chopped nuts

Directions:
PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan.

COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

[Ohiojude]

Pumpkin Crunch

Description: It is absolutely devine!! This is so easy to make and almost fool proof. It is the most asked for dessert in my family.


Ingredients:
1 package 1 package yellow cake mix
1 can (16oz) solid pack pack pumpkin
1 can (12oz) evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup melted butter
whipped topping




--------------------------------------------------------------------------------
Preparation Directions:
Preheat oven to 350 degrees.
Grease bottom of 9x13 pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle with melted butter.
Bake for 50-55 minutes or until golden.
Cool completely.
Serve with whipped topping.
Refrigerate leftovers. If you have any leftover, that is!!!


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Variations:
Add 2 tablespoons of Bourbon for Bourbon Pumpkin pie.


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[skyEyz_7]

Pumpkin Creme Brulee

Nonstick cooking spray
1 can (12 fl. oz.) CARNATION Evaporated Milk
3/4 cup LIBBY'S 100% Pure Pumpkin
5 tablespoons granulated sugar, divided
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
2 large egg whites

Directions:
PREHEAT oven to 300° F. Coat six 6-ounce custard cups with nonstick cooking spray. Place cups in 13 x 9-inch baking pan.

PLACE evaporated milk, pumpkin, 3 tablespoons sugar, vanilla extract, cinnamon and salt in blender container; cover. Process until smooth, about 1 minute. Add eggs and egg whites to blender; process just until smooth. Pour mixture into prepared cups. Fill pan with hot water to 1-inch depth.

BAKE for 65 to 70 minutes or until gently set in center. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.

PREHEAT broiler. Sprinkle each crème brûlée with 1 teaspoon of remaining sugar. Place on jelly-roll pan. Broil for 1 to 2 minutes, rotating pan once, until sugar is melted and caramelized. Refrigerate for 5 to 10 minutes or until topping hardens.

[skyEyz_7]

PUMPKIN FUDGE

1 cup. milk
3 cup. sugar
3 Tablespoon. light corn syrup
1/2 cup. pumpkin
dash of salt
1/2 teapoon. cinnamon
1/2 teaspoon. allspice
4 Tablespoon. margarine
1 teaspoon. vanilla

In saucepan combine milk, sugar, syrup, pumpkin and
salt. Cook over medium heat and when mixture begins to bubble, reduce heat to simmer and cook to soft ball stage. Remove from heat and beat in cinnamon, allspice, margarine and vanilla. Allow to cool. Then beat until thick and the mixture loses its gloss. Spoon into buttered dish. When firm, cut into squares.

[rczclark]

Pumpkin Bread

2/3 cups shortening
2-2/3cups sugar
4 eggs
1 can (16 oz.) pumpkin
2/3 cup water
3-1/3 cups all purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon gound cinnamon
1 teaspoon ground cloves
Pre-heat oven to 350º. Mix shortening and sugar in large bowl. Add eggs, pumpkin, and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves.
Grease bottoms of 2 loaf pans (9x5x3). Pour mixture into pans. Bake until toothpick inserted in center comes out clean, approximately 60 to 70 minutes. Cool slightly. Loosen sides of loaves form pans and remove. Cool completely before slicing.
Makes 2 loaves.

The kids love this recipe as muffins. For muffins, line muffin pan with liners and bake 30 to 40 minutes.
Makes 36 muffins

To store, wrap bread and refrigerate no longer than 10 days.
Variation: You may add the following ingredients to you bread, if desired.
2/3 cup chopped nuts 2/3 cup raisins
Stir in nuts and raisins after blending flour, baking soda, salt, baking powder, cinnamon, and cloves.

[swtness]

all these recipes make me want to grow pumpkins next year lol....keep them comming

[jswatt]

Pumpkin Cheesecake Bars

1st Layer:
3 c. graham cracker crumbs
1/2 c. sugar
3/4 c. butter, melted
Mix together and put in 9 x 13 pan or in a 8 1/2 x 4 pan.

2nd Layer:
6 eggs, beaten
2 1/4 c. sugar
19 oz. Cream cheese
Beat together and pour over 1st layer. Bake at 350 degrees for 40 minutes or until set in middle.

3rd Layer:
2 c. pumpkin
1/2 c. sugar
1 tsp. cinnamon
1/2 c. milk
3 egg yolks ( save whites)
1 pack Knox Gelatin
1/4 c. hot water
1/4 c. sugar
Combine pumpkin, 1/2 c. sugar, cinnamon, milk and egg yolks. Cook, stirring constantly, until thick. Remove from heat. Add one package of Knox Gelatin dissolved in 1/4 cup hot water. Cool. Beat egg whites until stiff. Add 1/4 cup sugar. Fold in cooled pumpkin mixture. Pour over second layer. Top with whipped cream or cool whip.

[jswatt]

Pumpkin Cake Delight

1-18.25 oz. box of yellow Cake mix
1-15 oz. can of pumpkin pie filling ready to use
1/2 c. butter, melted

Pour the pie mix in bottom of 9 x 13 baking dish. Sprinkle the yellow cake mix over the pie mixture, then pour the melted butter over the cake mix. Bake at 350 degrees for about 30-40 minutes. Test it by using a knife and if it pulls out clean it's done.

[patm099]

MICROWAVE PUMPKIN CRUNCH BARS

6 oz semi sweet chocolate chips
6 oz peanut butter chips
1/3 cup margarine
1 cup pumpkin or sweet potatoes (fresh is best but can use canned)
1 1/2 tsp vanilla extract
2 cups crispy rice cereal

Lightly spray a 9" round pan. In a medium bowl, combine chocolate & peanut butter chips and margarine. Microwave on medium for 2-3 minutes stirring halfway through cook time. Stir until smooth. Remove from heat and add vanilla; stir in oats and cereal until well coated. Press in prepared pan. and drizzle the following glaze: Melt 1/4 cup peanut butter chips and 1 tsp oil; mix together. (Medium (50%) power for 1-2 minutes and stir until smooth. Drizzle over bars after refrigerating to set. Cut into bars and enjoy.

[patm099]

Pumpkin can be replaced by sweet potatoes in 99.99% of recipes with little or no change in flavor. And sweet potatoes provide beta carotene and all kinds of vitamins our bodies really need.

[Kitchen Witch]

PUMPKIN PUREE (PUMPKIN PULP)

Select a ripe and firm medium pumpkin. Larger pumpkins can be used, but they begin to take on a grainy texture the larger they get. Cut open the pumpkin and remove the seeds and fibrous strings. Cut the pumpkin into four to eight pieces. Line a large baking pan aluminum foil. Place the pumpkin pieces onto the baking pan. Bake at
375* F. 1 to 1 1/2 hours, or until pulp is soft. Remove the pulp from the rind with a spoon and discard the rind. Blend the pulp until smooth using a blender, food processor or mixer. To create a really thick puree, put the pulp into a cheesecloth and squeeze out excess water.
Make and use fresh puree whenever possible for the best taste and freshness. Leftover puree can be frozen for a short period of time. Canning of pumpkin puree is not recommended by the USDA.


HOMEMADE PUMPKIN SPICE

4 t. ground cinnamon
2 t. ground ginger
1 t. allspice
1 t. nutmeg

Store in an airtight container. Makes 8 teaspoons.



PUMPKIN FLOUR

Pumpkin flour is a great substitute for use in just about any recipe that uses flour.
Potential and real medical benefits include:
Aids gastrointestinal ailments
Cancer avoidance and treatment
Kidney ailments
Diabetes- both helps in deterring the onset of Diabetes, as well as treatment.
Heart ailments.
Select one or more fresh, ripe pumpkins. Sugar pie variety makes a good, slightly sweet flour.

Cut open the pumpkin, remove and discard seeds and strings.
Remove the skin from the pumpkin. Use a sharp knife for hard skins. A potato peeler may work on soft shelled varieties.
Slice pumpkin into thin slices and set out to dry. A food dehydrator is helpful.
Allow pumpkin to completely dry.
Place slices into a food processor and grind into a flour-like texture.
Place pumpkin flour into an airtight container, and store in a cool, dry place.

Pumpkin Flour can be used in any recipe that calls for flour. Most recipes suggest substituting pumpkin flour for up to 1/4 of the amount of regular flour.


PUMPKIN SEEDS

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 stir, 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.

VARIATIONS:

Cheesy Pumpkin Seeds- sprinkle with Cheesy popcorn seasoning.
Tex-Mex Style- Sprinkle powdered Taco seasoning onto the seeds. This is better mixed in a bowl first. Add more red pepper 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 Salt- REALLY GOOD!

PUMPKIN FUDGE

1 c. milk
3 c. sugar
3 T. light corn syrup
½ c. canned pumpkin
Dash salt
½ t. cinnamon
½ t. allspice
4 T. margarine
1 t. 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 a full boil, reduce heat and simmer until mixture comes to the 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.


PUMPKIN APPLE BUTTER


1 ¾ c. canned pumpkin
1 c. apple juice
1 c. apple, peeled, grated
½ c. brown sugar, packed
¾ t. pumpkin pie spice

Combine pumpkin, apple juice, apple, sugar and pumpkin pie spice in medium saucepan. Bring to a boil. Reduce heat to low; simmer for 1 1/2 hours, stirring occasionally. Pour into container. Cover, chill. May be stored in refrigerator for up to two months.


PUMPKIN NUT BREAD

1 c. canned pumpkin
2 c. flour, sifted
1 c. sugar
2 eggs
½ c. milk
¼ c. butter or margarine, softened
1 c. chopped walnuts
2 t. baking powder
½ t. baking soda
1 t. cinnamon
½ t. nutmeg
1 t. salt

Preheat oven to 350* F. Stir together flour, baking powder, baking soda and spices. In a separate large bowl, combine pumpkin, sugar, milk and eggs. Add dry ingredients, and butter to pumpkin mixture until well blended. Mix in chopped nuts. Pour into greased loaf pans(9x5x3). Bake for 45 to 55 minutes. Toothpick inserted in bread will come out clean.


PUMPKIN ROLL

CAKE:
2/3 c. canned pumpkin
1 c. sugar
3 eggs
¾ c. flour
1 t. lemon juice
1 t. baking powder
2 t. cinnamon
1 t. ginger
½ t. nutmeg
Scant 1/3 t. salt
1 T. confectioners? sugar

FILLING:
6 oz. cream cheese
1 c. confectioners? sugar
4 T. butter or margarine
2/3 t. vanilla extract

TOPPING:
Confectioners? sugar

CAKE:
Beat eggs on high for four to five minutes, while gradually adding 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. Preheat oven to 375* F. Spread cake mix into 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:
Beat all ingredients until smooth.

Unroll cake and remove cheesecloth. Spread filling onto the cake. Re-roll the cake. Chill for several hours or overnight. Sprinkle with powdered sugar prior to serving. Try a drizzle of chocolate syrup for a change of pace.

PUMPKIN COOKIES

1 c. shortening
¾ c. sugar
1 c. canned pumpkin
1 egg
2 c. flour
1 c. raisins
½ c. molasses
1 t. baking soda
1 t. cinnamon
¼ t. nutmeg
½ t. salt

Pre-heat oven to 375* F. Cream shortening and sugar. Mix in pumpkin ,egg, and molasses. Stir in dry ingredients, spices and raisins. Drop by the spoonful onto an ungreased baking sheet. Bake 10 to 12 minutes.

PUMPKIN CHOCOLATE CHIP CAKE

1 can pumpkin
3 eggs
2 c. flour
½ c. vegetable oil
2 c. sugar
½ t. salt
½ t. cinnamon
2 t. baking powder
2 t. baking soda
1 pkg. (6 oz.) semisweet chocolate chips

Preheat oven to 350* F. Grease and flour a tube pan. Add all ingredients, except the chocolate chips, into a mixing bowl. Mix well. Blend in chocolate chips by hand mixing. Pour mixture into the greased and floured tube. Bake for one hour. Remove and allow to cool before serving. Add a vanilla frosting to the top, if desired.


SPICED PUMPKIN MINI TARTS

1 pkg. refrigerated pie crusts
1 can (15 oz.) pumpkin
2 c. cool whip, thawed
1 t. pumpkin pie spice**
1 pkg. (3.4 oz.) cheesecake instant pudding and pie filling
Confectioners? sugar
¼ c. chopped pecans
1 small orange, zested

Preheat oven to 400* F. Allow pie crusts to thaw at room temperature for 15 minutes. Roll pie crust into 12 inch circle. Using a 31/2" scalloped cutter, cut out 12 pastry pieces (9 from outer edge and 3 from center of circle). Press 1 into each cup of a mini-muffin pan. Prick bottom of pastry. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool complete. Repeat with remaining crust to make 24 tart shells. Combine pumpkin, whipped topping, and spice in bowl. Whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use. Lightly sprinkle tart shells with powdered sugar from shaker. Pipe pumpkin mixture into shells with the star tip of a decorating device. Sprinkle pecans over tarts and top with orange zest.
** You may make your own spice blend using cinnamon, nutmeg, allspice, and ginger (optional: ground orange peel and cloves).


PUMPKIN BARS

2 c. flour
2 t. baking powder
2 t. cinnamon
1 t. baking soda
1 t. salt
4 eggs, beaten
1 can pumpkin
1 1/3 c. sugar
1 c. vegetable oil

Preheat oven to 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 for 25-35 minutes. Cool and frost with cream cheese frosting.

CREAM CHEESE FROSTING:

Beat together the ingredients below until light and fluffy:
1pkg. (3 oz.) cream cheese
1/4 cup butter or bmargarine
1 teaspoon vanilla.
Add:
2 cups confectioners? sugar
Beat until smooth. Spread cream cheese frosting over cooled cake. Sprinkle with chopped nuts.

[Noel]

Pumpkin Dessert Dip


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg



MIX all ingredients until well blended; cover. Refrigerate several hours or until chilled.
SERVE with assorted fruit and NABISCO Cookies.

Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=52069

[Noel]

Praline Pumpkin Pie


1/3 cup butter or margarine
1/2 cup chopped PLANTERS Pecans
1/3 cup firmly packed brown sugar
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup cold milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/4 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided



MELT butter in small saucepan on medium heat. Add pecans and brown sugar; mix well. Bring to boil. Cook 30 seconds, stirring constantly. Spread onto bottom of crust. Cool.
POUR milk into large bowl. Add pumpkin, dry pudding mixes and spice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 1-1/2 cups of the whipped topping. Spread over pecan layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.


Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=50420

[Noel]

Pumpkin Ginger Torte

20 NABISCO Ginger Snaps, finely crushed, divided
2 Tbsp. margarine or butter, melted
1 can (15 oz.) pumpkin
1/2 cup firmly packed light brown sugar
1/2 tsp. ground cinnamon
2 env. KNOX Unflavored Gelatine
1/2 cup fat free milk
2-1/2 cups thawed COOL WHIP FREE Whipped Topping, divided



MIX 1 cup of the cookie crumbs and the margarine. Press firmly onto bottom of 9-inch springform pan; set aside.
PLACE pumpkin, sugar and cinnamon in blender container; cover. Process until well blended; set aside. Sprinkle gelatine over milk in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Add to pumpkin mixture in blender container; cover. Blend well.
TRANSFER pumpkin mixture to large bowl. Gently stir in 2 cups of the whipped topping. Spread over crust. Refrigerate at least 1 hour. Top with the remaining 1/2 cup whipped topping just before serving. Sprinkle with the remaining cookie crumbs.


Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=56434

[Noel]

Pumpkin Pie Bars


1-1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice



PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.
BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
BAKE 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.


Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=89949

[Noel]

Pumpkin Spice Roll


3/4 cup plus 2 Tbsp. powdered sugar, divided
3/4 cup flour
1-1/2 tsp. pumpkin pie spice
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped PLANTERS Walnuts
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed (1/2 of 8-oz. tub)



PREHEAT oven to 375°F. Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.
MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.
BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.


Source: http://www.kraftfoods.com/main.aspx?...ecipe_id=69009

[Wilga]

Well we had better rectify that then.

From the Grandlady herself and as served to Royalty and Presidents.....as well as school children.......

Lady Florence Bjelke-Petersen's Famous Pumpkin Scones

Ingredients

1 Tblsp butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)*
2 cups Self raising flour

Method:

Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour.
Turn on to floured board and cut.
Place in tray on top shelf of very hot oven 225-250c for 15-20 minutes.

* On Pumpkin for these. I have tried to make them in the US with the canned variety......it just will not work....makes the scones too heavy.
Qld Blue or Jap seem to be the best variety for these.

Great with Jam and Cream or hot with butter.
Freeze exceptionally well.
The Mango Butter Recipe I have posted else where is a treat on these.
Ken

[Kitchen Witch]

PUMPKIN-BREAD PUDDING

1 cup sugar
1.5 cup milk
1/2 teaspoon vanilla
1.75 cups cooked pumpkin
1.25 teaspoons cinnamon
1/4 teaspoon cloves
1 can of milk (large)
2 tablespoons butter, melted
6 slices bread, crumbled
3 eggs
3/4 cup raisins
1/2 teaspoon ginger
1/8 teaspoon nutmeg
1/2 cup chopped nuts

Stir together sugar and butter. Add milk, bread, and vanilla. Beat in eggs. Stir in pumpkin, raisins, and spices. Add canned milk. Pour into greased 12 x 8 x 2-inch dish and sprinkle with nuts. Place in pan on oven rack and fill pan with hot water. Bake at 350o F for 50 minutes. Change to 425o F and bake 10 minutes more or until set.

[aggiejac]

Does anybody have a recipe for a main dish with pumpkin in it? Maybe a stew or cassoulet with pumpkin in it???

[Kitchen Witch]

We have several "Dinner in a Pumpkin" recipes on site - you can use search for that (I am trying not to duplicate recipes).

PUMPKIN CURRY SOUP


2 T. butter
1 c. chopped onion
2 garlic cloves, finely chopped
1 1/2 t. curry powder
1/2 t. salt
1/4 t. white pepper
3 c. chicken broth
1 can (15 oz.) pure pumpkin
1 can (12 oz.) evaporated milk - whole, fat free or lowfat

Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute. Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in milk.

Transfer mixture to food processor or blender (in batches); cover and blend until smooth.

Serves 6


Pumpkin Soup


4 cups chicken broth
1 onion, chopped
2 cups pumpkin
3/4 cups green onions, white part, chopped
bay leaf
1/8 tsp nutmeg
1/2 tsp curry powder
2 cups milk
1/2 tsp sugar
salt and pepper to taste

Saute onions. Add other ingredients and cook uncovered 15 minutes.
Puree. Add milk and cook another 5 minutes. Do not boil.


HUNGARIAN BAKED PUMPKIN


1 small pumpkin or squash, skinned, sliced
2 T. butter or margarine
Salt and pepper
Cream or sour cream

Place slices in foil; add salt, pepper and butter. Bake at 350* F. for 30 minutes , or until it is soft. Test for softness with a skewer. It can be served with just about anything- cream, sour cream ,salt.




PUMPKIN STEW

1 1/2 lbs. cubed stew meat or round steak
2 tbsp. oil
1 c. water
8 tiny onions
2-3 potatoes, cubed
4 carrots, peeled and sliced
1 green pepper, cut in squares
1 clove garlic
Salt and pepper
2 tbsp. au jus or bouillon
1 (15 oz.) can tomatoes
1 lg. pumpkin

Brown meat in oil. Add water, onions, potatoes, carrots, green pepper, garlic, salt and pepper. Simmer 25 minutes. Cut top from pumpkin. Clean. Sprinkle cavity with salt. Place in shallow but sturdy baking dish. A cake pan works well. Add au jus and tomatoes to stew. Pour all into pumpkin and replace top. Brush outside of pumpkin with oil and bake at 325 degrees for 2 hours. Serve from pumpkin, scooping out pumpkin with the stew.



Corn Pumpkin

1 1-2 lb sugar pumpkin (can use winter squash)
1 onion, chopped
2 cups chicken or vegetable stock
1 tblsp. mild chili powder
1 cup cooked white beans
1 cup frozen lima beans
1 cup cooked grain - brown rice, barley, or your choice
1 cup fresh or frozen corn kernels
salt and pepper to taste

Prepare pumpkin: Puncture pumpkin's skin with a knife or fork in
several places and place in microwave for 3 to 6 minutes, until it
is soft enough to cut in half. Cut in half and cool, if necessary,
before scraping out seeds. Meanwhile, bring 1/4 cup of stock to
a boil and add onions. Cook for 5 - 10 minutes. Stir in the rest
of stock, the seasonings and white beans. Simmer gently until the
pumpkin in ready. Scoop the soft pumpkin fesh out of the shell and
stir into the soup. Add lima beans, corn and grains and simmer 10
minutes or until limas and corn are tender.

Makes 3 to 4 servings

[Kitchen Witch]

We also have Pumpkin Gnocchi recipes on site! (once again I am trying not to duplicate)

Pumpkin Dumplings
Remarkably easy and delicious dumplings that are similar to Italian gnocchi. Serve these with grilled meat or sausage.

1/2 cup canned solid pack pumpkin
1 large egg
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1/8 teaspoon (generous) baking powder
1/2 cup all-purpose flour
3 tablespoons butter
1/2 cup grated Parmesan cheese

Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend. Mix in flour (dough will be soft). Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough to drop. Working in 2 batches, repeat dropping 1/2 teaspoonsful of dough into water, first dipping spoon into water to moisten each time. Boil dumpling until cooked through, about 10 minutes.

Using a slotted spoon, transfer to colander and drain.

Melt butter in heavy large skillet over medium heat. Add dumplings. Sauté until beginning to brown, about 8 minutes. Transfer dumplings to bowl. Sprinkle with cheese and serve.

Makes 4 side dish servings.



Sauteed Pumpkin with Chilies, Mint and Honey
I do not use mint with this - I use parsley in place of it. I have also substituted brown sugar for the honey at times. And I have left the red pepper out at times for those that don't like it hot.

1lb Pumpkin or acorn squash skinned, seeded
4tbl Virgin olive oil
4xGarlic cloves thinly sliced
1tsp Crushed red pepper
3tbl Red wine vinegar
3tbl Honey
3tbl Chopped fresh mint leaves

* Cut pumpkin slices into 1-inch cubes.
* In a 12- to 14-inch saute pan, heat olive oil until smoking. Add pumpkin and garlic and cook until light golden-brown, about 4 to 5 minutes. Add pepper, vinegar and honey and bring to boil. Cook until liquid is reduced to syrup around pumpkin, about 1 minute. Remove from heat, add mint and serve.
* This recipe yields 4 servings.

[aggiejac]

Thanks Kitchen Witch - great recipes! The reason I was asking is because we are hosting our dinner club in October and I was thinking about what entree to make - maybe a stew, or maybe now I will just do a beef tenderloin and have the others bring some of the great soups and sides you posted.

Thanks again!

aggiejac

[Kitchen Witch]

Pumpkin Soup with Apple Schnitz ?Croutons?

4 pounds pumpkin or other winter squash such as butternut or
Hubbard, halved and strings and seeds discarded
2 tablespoons unsalted butter
3 large carrots, chopped
4 celery ribs, chopped
2 large onions, chopped
1 leek (white and pale green part only), halved lengthwise, washed
well, and chopped
12 cups chicken broth or water
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 cup pure maple syrup
1 cup heavy cream

Garnish: apple Schnitz "croutons":
1 tart apple such as Granny Smith
1/4 cup firmly packed light brown sugar

The following soup can be made with any variety of pumpkin except the traditional jack-o-lantern variety, which is too watery and lacks flavor. Apple Schnitz, time-honored Pennsylvania Dutch preserved apples, make a healthy snack as well as a novel garnish.


Preheat oven to 350°F.

In a shallow baking pan arrange squash, cut sides up, and bake 45 minutes, or until soft. Spoon out pulp (there should be 6 to 8 cups) and purée in a food processor.

In a large heavy kettle heat butter over moderate heat until foam subsides and cook remaining vegetables, stirring occasionally, until they begin to soften, 10 to 12 minutes. Add broth or water, squash purée, cinnamon, and nutmeg and simmer, covered 40 minutes. Stir in syrup and cream and simmer, uncovered, 5 minutes. Season soup with salt and pepper.

Cool soup slightly and in a food processor or blender purée in small batches until smooth, transferring to a large bowl. Return soup to kettle and reheat if necessary. Serve soup garnished with croutons.

Preheat oven to 300°F.

Peel and core apple and halve lengthwise. In a food processor fitted with 2-millimeter slicing disk or with a mandoline or other hand-held slicing device cut apple into paper-thin slices. On a large non-stick baking sheet or a large baking sheet lined with parchment paper spread slices in one layer and sprinkle evenly with brown sugar. Bake slices in middle of oven 20 minutes, or until crisp and golden, and transfer immediately to racks to cool. Makes about 12 "croutons."

Makes about 16 cups.