Pumpkin Recipes

Some flavors and foods just say autumn, and one of those is pumpkin. Here are several yummy pumpkin recipes. Enjoy!

PUMPKIN APPLE MUFFINS

From another long-forgotten emailing list. Makes 2 dozen

1 2/3 cups flour

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 Tbls pumpkin pie spice

1 cup sugar

1 cup canned pumpkin

1/2 cup butter or margarine, melted

2 large eggs, lightly beaten

1 granny smith apple, peeled and finely chopped

3 Tbls sugar

1 tsp pumpkin pie spice

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs, and add to dry ingredients, stirring just until moistened. Fold in chopped apple, and spooon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.

PUMPKIN SOUP

From another forgotten emailing list. Whoever sent it wrote, “For a dramatic presentation, serve this warm, creamy soup inside a scooped-out pumpkin. It's just as delicious ladled out of a pot.” Prep Time 10 minutes; Cooking Time 20 minutes; Serves 6

Ingredients

2 tablespoons unsalted butter

3 tablespoons chopped onion

2 tablespoons flour

6 cups chicken broth

one 15-ounce can unsweetened pumpkin puree

one 8-ounce jar applesauce

1 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup heavy cream

freshly ground pepper, to taste

croutons, optional

Directions

Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the chicken broth and pumpkin and stir until smooth.

Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.

Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.

VEGAN PUMPKIN RISOTTO

I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”

Ingredients:

1 onion. diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp margarine

salt and pepper to taste

Preparation:

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.

PUMPKIN MOUSSE

Not sure which emailing list this is from, though I have a feeling it might be from About.com. The recipe starts off, “Inspired by Martinique's tropical cuisine, mildly spicy whipped pumpkin can stand alone as a dessert or accompany seafood as an exotic side dish.” Prep Time: 1 hours, 10 minutes; Cook Time: 5 minutes. Makes 8 servings.

Ingredients:

1 15-oz can pumpkin puree

1 cup plus 2 cups chilled heavy cream

3/4 cup granulated sugar

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 1/2 teaspoons vanilla extract

2 ounces white chocolate, shaved

Preparation:

In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.

Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.

PUMPKIN PIE

From the December 2004 issue of Runner's World. Makes 8 servings; Calories cut: 110 per slice

1 ready-made piecrust

1 10-ounce can mashed pumpkin

1/4 C egg substitute

1 can evaporated fat-free milk

1/3 C brown sugar

1 tsp cinnamon

1/2 tsp cloves

1/4 tsp ginger and nutmeg

Mix ingredients in large bowl using wire whisk. Pour into unbaked piecrust in nine-inch pie pan. Bake at 420 degrees for 15 minutes, then turn oven down to 350 degrees and bake for another 30 minutes. Let cool.

PUMPKIN BREAD

Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Yield: 2 loaves.

Dough:

2 packages Fleischmann's Active Dry Yeast

1/2 cup warm water (100-110 F)

1 1/4 cups skim milk

1/2 cup margarine

1/2 cup sugar

1 1/2 teaspoons salt

1 cup canned pumpkin

1 1/2 teaspoons cinnamon

1/4 teaspoon cloves, ground

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 teaspoon orange peel, grated

1 egg, beaten

2 cups bread flour

4 to 4 1/2 cups all-purpose flour

Solid shortening to coat 1 large bowl and two 9 x 5 x 3-inch loaf pans

Filling:

1/2 cup sugar

1 tablespoon cinnamon

Icing:

1 cup confectioners' sugar

5 teaspoons milk

Add yeast to 1/2 cup warm water & let stand for 10 minutes.

In large measuring cup or medium-sized saucepan, heat milk & margarine to 135 degrees (1 1/2 minutes in microwave and 4 minutes in saucepan). Pour this liquid into bowl, adding sugar, salt, canned pumpkin, cinnamon, cloves, ginger, nutmeg & grated orange peel. Let this mixture cool to lukewarm. Add egg.

Add 2 cups bread flour & mix thoroughly (you may use a mixer). Fold in yeast & all-purpose flour to make a soft dough. Knead until smooth & satiny, 10 minutes by hand, or 4 minutes in electric mixer or food processor fitted with dough hook. Place in greased bowl, turning to coat thoroughly. Cover with a damp towel & allow to rise in a warm, draft-free place until doubled, about 1 hour.

Combine sugar & cinnamon to make filling.

Knead down dough. Turn onto a lightly floured surface, divide into 2 equal portions, and let rest for 10 minutes. Grease two, 9 x 5 x 3-inch loaf pans.

Roll out half the dough into a rectangle 15 x 7 inches and sprinkle half with the filling. Roll up, starting at the smaller edge. Seal the edge and place the seam on the bottom of loaf pan; tuck in ends. Repeat with rest of dough. Cover with a damp towel and allow to rise in a warm, draft-free place until just above the edge of the pan.

Preheat oven to 350 degrees. Bake 30 to 35 minutes, until golden brown. Allow to cool.

Combine confectioners' sugar with milk & drizzle loaves with icing.