Six Pumpkin Recipes (And One Gingerbread)

I know, I know...Two days after Thanksgiving, and if you're like many Americans, you have a ton of turkey and other leftovers in your 'fridge, just begging to be used. What's a person to do? Look for recipes for all that food. And I very nearly started blogging recipes to use up turkey and leftover mashed potatoes/sweet potatoes/stuffing/everything else in all those containers.

Problem is, most people know how they're going to use up their leftovers. Turkey becomes turkey sandwiches and/or turkey casserole. Mashed potatoes become potato pancakes; that's not a bad idea for mashed sweet potatoes, too. This year was the first that I actually found a new leftover turkey recipe that I might use (turkey sliders); unfortunately, after cutting it out from the flier (I'm thinking a Publix flier), I promptly managed to lose it.

But then, it seems that recipes for using up the leftovers are everywhere. So, rather, I've put together six pumpkin recipes and one gingerbread one. Many of these have graced this blog before, while a few others are new contributions. None of these are my inventions. If I know where they came from, I mention it; if not, and if someone knows where they came from, let me know. (Thanks, in advance.)

Pumpkin Smoothie

Prep: 4 min

Yields: 6 servings

Probably from Nestle/Libby's

Ingredients

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin, chilled

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled

1 1/2 cups orange juice

1 small sliced banana

1/3 cup packed light brown sugar

2 dozen ice cubes (optional)

2 teaspoons ground cinnamon (optional)

Directions

PLACE pumpkin, evaporated milk, orange juice, banana and sugar in blender; cover. Blend until smooth. Pour over ice. Sprinkle with cinnamon, if desired.

NUTRITION FACTS

Amount Per Serving 6 servings

Serving Size 1/6 of recipe

Calories 150

Total Fat 1.5g

Dietary Fiber 3g

Pumpkin Carrot Swirl Bars

Prep: 20 min

Cooking: 25 min

Yields: 48 servings

Probably from Libby's/Nestle

Ingredients

2 cups all-purpose flour

2 1/4 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 teaspoon baking soda

1 cup granulated sugar

1/3 cup butter or margarine, softened

1/2 cup firmly packed brown sugar

2 large eggs

2 large egg whites

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

1 cup finely shredded carrot

Cream Cheese Topping (recipe follows)

Directions

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

COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.

BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.

FOR CREAM CHEESE TOPPING:

COMBINE 4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.

NUTRITION FACTS

Amount Per Serving 48 servings

Serving Size 1/48 of recipe

Calories 70

Total Fat 2g

Dietary Fiber 1g

Pumpkin Cheesecake

Wow a holiday crowd with this amazing pumpkin cheesecake!

From Recipe Cookbook Nestle® Very Best Baking

Prep Time 25 minutes

Cooking Time 55 minutes

Serves 16

Ingredients

1 1/2 cup graham cracker crumbs

1/3 cup butter, melted OR 1/3 cup margarine, melted

1/4 cup granulated sugar

3 package cream cheese, softened

1 cup granulated sugar

1/4 cup light brown sugar, packed

2 eggs

1 can LIBBY ® 100% Pure Pumpkin

2/3 cup NESTLÉ ® Carnation ® Evaporated Milk

2 tablespoon cornstarch

1 1/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 container sour cream, at room temperature

1/3 cup granulated sugar

1 teaspoon vanilla extract

Directions

PREHEAT oven to 350° F.

FOR CRUST:

COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:

BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

FOR TOPPING:

COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Vegan Pumpkin Risotto

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 Thanksgiving7 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 broth8, 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 Orange Cake Roll

This angel food cake roll is filled with a cinnamon-orange scented pumpkin filling. A lighter alternative to heavy holiday desserts.

from Recipe Cookbook Nestle® Very Best Baking

Prep Time 15 minutes

Cooking Time 30 minutes

Serves 10

Ingredients

1 package (16-oz.) angel food cake mix

2 1/2 teaspoons orange peel, grated, divided

1 1/4 cups LIBBY ® 100% Pure Pumpkin

1/2 cup sugar

1 teaspoon cinnamon, ground

1 teaspoon vanilla extract

1/4 cup powdered sugar, plus extra for sprinkling

2 tablespoon CROSSE & BLACKWELL® Red Currant Jelly, optional

Directions

PREHEAT oven to 350°F. Line a 15x10-inch jelly-roll pan with foil. Foil should extend 1 inch above edge of pan. Sprinkle a clean towel with powdered sugar.

PREPARE cake mix according to package direction, adding 1 ½ teaspoons orange peel at end of mixing time. Spread into prepared pan.

BAKE for 30 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Carefully peel off foil. Roll up cake and towel together, starting with narrow end. Cool on wire rack for 20 minutes.

COMBINE pumpkin, sugar, cinnamon, vanilla extract and remaining orange peel in a medium bowl. Carefully unroll cake; spread pumpkin mixture over cake. Re-roll cake. Sprinkle with 1/4 cup powdered sugar. Spoon jelly into small, heavy-duty plastic bag. Cut off corner of bag; squeeze to drizzle jelly over cake. Refrigerate until ready to serve.

Pumpkin Soup

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

Not sure where this came from.

Ingredients

2 tablespoons unsalted butter

3 tablespoons chopped onion

2 tablespoons flour

6 cups chicken broth (or veggie 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.

GINGERBREAD

Sweeten the season with our gingerbread.

This simple recipe is the perfect holiday dessert, especially when topped with yogurt or fresh fruit. Just grab a fresh box of ARM & HAMMER® Baking Soda- an important ingredient for great baking and prepare a treat for the whole family.

INGREDIENTS:

1 1/2 cups sifted all-purpose flour

1 teaspoon ARM & HAMMER® Baking Soda

1 teaspoon ground ginger

1/4 teaspoon salt

1/3 cup vegetable shortening

1/2 cup sugar

1 egg

1/2 cup light molasses

3/4 cup boiling water

DIRECTIONS:

Sift together flour, Baking Soda, ginger and salt. Using an electric mixer, cream shortening in large bowl until fluffy. Add sugar gradually, beating after each addition. Beat in egg thoroughly; blend in molasses. Gradually stir dry ingredients into creamed mixture. Beat thoroughly. Stir in water. Turn into greased and floured 8-inch square baking pan. Bake in a 350-degree oven 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan and cool on rack. Makes one 8-inch square cake. Cut into 16 servings.

Whoever first posted this (probably on one of the emailing lists I was on, years ago), added, "I LIKE MINE TOPPED WITH A DOLLOP OF COOL WHIP!"

Fall Recipes - Pumpkin, Squash Recipes

I love autumn for many reasons, one of which is the wonderful food. Whether you call it fall or autumn, pumpkins and different kinds of squash seem to be on everyone's plates.

Most of the following recipes were from different emailing lists, most of which have since disappeared. I'm not sure exactly who came up with these recipes, although I'm sure that the Vegan Pumpkin Risoto came from a vegetarian list, possibly Vegetarian Times.

Either way, check these out and enjoy!

Autumn Squash Casserole

Ingredients

1 stick of butter, melted

1 onion, chopped

5 lbs butternut squash, peeled and cut into 1/2 inch pieces

1 1/2 cups orange juice

1/2 cup maple syrup

1 tsp cinnamon

Directions

Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.

Butternut Squash, Apple, Onion Au Gratin

Cooking spray

1/4 cup flour

1 teaspoon salt

1 pinch cinnamon

1 butternut squash - peeled, seeded and sliced

4 apples - peeled, cored and sliced

1/2 sweet onion, thinly sliced

1 cup chicken stock

1 cup shredded sharp Cheddar cheese

3 slices bacon, cooked and crumbled

Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.

Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.

In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.

Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.

Mini Pumpkin Whoopie Pies

Prep: 20 min

Cooking: 10 min

Yields: 36 mini pies

Cookies

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup (1 stick) butter, softened

1 1/4 cups granulated sugar

2 large eggs, at room temperature, lightly beaten

1 cup LIBBY'S® 100% Pure Pumpkin

1 teaspoon vanilla extract

Cream Cheese Filling

4 ounces cream cheese, at room temperature

6 tablespoons butter, softened

1/2 teaspoon vanilla extract

1 1/2 cups powdered sugar

NUTRITION FACTS

Amount Per Serving 36 mini pies:

Serving Size 1/36 of recipe:

Calories 130, Total Fat 6g, Dietary Fiber 0g,

Pumpkin Smoothie

Prep: 4 min

Yields: 6 servings

Ingredients

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin, chilled

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled

1 1/2 cups orange juice

1 small sliced banana

1/3 cup packed light brown sugar

2 dozen ice cubes (optional)

2 teaspoons ground cinnamon (optional)

Directions

PLACE pumpkin, evaporated milk, orange juice, banana and sugar in blender; cover. Blend until smooth. Pour over ice. Sprinkle with cinnamon, if desired.

NUTRITION FACTS

Amount Per Serving 6 servings: Serving Size 1/6 of recipe: Calories 150, Total Fat 1.5g, Dietary Fiber 3g

Pumpkin Mousse

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

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.

Makes 8 servings.

Vegan Pumpkin Risotto

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 Thanksgiving7 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.

Old-Fashioned Soft Pumpkin Cookies

This one is from Very Best Baking Kitchen

Prep: 10 min

Cooking: 18 min

Cooling time: 2 min cooling

Yields: 36 cookies

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter (1 stick), softened

1 cup LIBBY'S® 100% Pure Pumpkin

1 large egg

1 teaspoon vanilla extract

Glaze (recipe follows)

Directions

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.


Tips from Very Best Baking Kitchen

Note:For a variation add 1/2 cup chocolate chips or nuts to the recipe.NUTRITION FACTS

Amount Per Serving 36 cookies

Serving Size 1/36 of recipe

Calories 120, Total Fat 3g, Dietary Fiber .5g

Pumpkin Apple Muffins

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.

Makes 2 dozen