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Pumpkin...

Don't get me wrong! I love a nice peice of pumpkin pie, it seems like this is all I ever make with it! I recently saw a recipe for a pumpkin bread that was made with yeast, it seemed to be light and airy. I've been dying to try it! Anyone else have any non-pie related recipes???

17 Comments:

Rachael Ray (I'm ducking already!!!!!!) has a recipe for penne a la vodka that uses pumpkin, and it is actually quite good. Don't know which book it is in, but the FN archives probably have it.

I just had this dip last night served with sliced apples and pears. It was so tasty.
Pumpkin Dip recipe

From Cooking Light magazine:

3/4 cup (6 ounces) 1/3-less-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
24 apple slices

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple.

i made this pumpkin spice bundt cake for a party a few weeks ago and it was a big hit.

http://www.epicurious.com/recipes/food/views/233011

Pumpkin muffins (some good recipes on FN's site), pumpkin cupcakes (see Martha Stewart), pumpkin ravioli (just mix pumpkin puree with some ricotta, sage, and nutmeg and stuff it into wonton wrappers), pumpkin cheesecake, thai pumpkin curry (using whole pumpkin), roasted pumpkin with a yogurt-garlic sauce...and the list goes on. I am a diehard pumpkin lover, in case you haven't noticed!

There are SO many things you can make with pumpkin! Pumpkin ice cream, pumpkin bisque, pumpkin brownies, pumpkin cheesecake, pumpkin dip, pumpkin bread, pumpkin muffins, and even....pumpkin fudge! Here's a whole list of recipes, and if you don't feel like clicking here's one for:

Pumpkin Bisque

Ingredients

Olive oil or canola oil
1 medium white onion (diced)
1 garlic clove diced
2 C. pumpkin puree
4 C. chicken stock
Bay leaf
Pinch sugar
1/3 tsp. curry powder, or to your taste
Pinch nutmeg
2 C. half-and-half
Salt and pepper
Toasted coconut

Directions

Slowly sauté onion and garlic in oil until transparent, about 5 minutes. Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well. Bring to boil, and then lower heat to simmer. Cook 20 - 30 minutes. Taste for seasoning. Add half-and-half and simmer another 10 minutes. Remove from heat and cool. Blend in batches in blender. Strain through a fine strainer. Reheat gently, and serve with toasted coconut.

Yield: 4 Servings

Enjoy!

Hillary
Chew on That

I like pumpkin and black bean soup (recipe care of Gourmet magazine). I make it vegetarian and it's still a big hit. Garnish with sour cream and toasted pumpkin seeds.


three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
a 16-ounce can pumpkin pureé (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1/8-inch dice
3 to 4 tablespoons Sherry vinegar

In a food processor coarsely pureé beans and tomatoes.
In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.

Lilartist, get yer Sarnia self over to Amazon and snag that last copy of the Pumpkin Lover's Cookbook. I have a copy myself, and about wear it out this time of year. ;-)

pumpkin pie cake with cream cheese icing on cooking light's site.

oh.

my.

god.

i make it every year for turkey day and it never disappoints!

Pumpkin polenta! I saw the recipe in Edible Rhody which said it was adapted from a Rachel Ray recipe, which I then found here. It doesn't use any of the usual pumpkin spices, which is nice, and the manchego is so good in the polenta! I also tried making this with tofu instead of chorizo and it worked just fine. With tofu or chorizo, it's delicious. Recommended!

if you like indian food, try adding chunks of pumpkin to a recipe for sambhar (google it).

Pumpkin always seems quite savoury to me so I had a go at making pumpkin ravioli last night. Was quite pleasant! I think I'll use the rest for some pumpkin muffins or something...

Luna! haha My Sarnia self? I'm, surprised you remember it! I'll take a look at that cookbook! If anyone is interested here is the link for that bread - it looks so good!

Pumpkin Bread

stumbler02 - my mom makes the BEST pumpkin sambar! now i want some!!! (i posted in another thread on here that when i made it, i added brown sugar and a dash of cinnamon to it and my mom was livid!)

i love this cake -- make it all year, and always on thanksgiving.


pumpkin spice cake

3 c flour
2c sugar
1 t salt
1 t baking soda
1/2 t baking powder
2 t cinnamon
1 t ground ginger
1 t ground nutmeg
1 t ground cloves
2 c vegetable oil
1 15 oz can pumpkin
4 eggs

combine all ingredients in a large bowl and beat at medium speed for 4 minutes. pour into greased and floured 12 cup bundt pan. bake at 325 for 1 hour or until done {there should not be any wet spots under the top cracks and a tester should come out clean}.

cool 20 min and turn out on rack.

you can easily up the spices on this -- i quadruple the ginger and use one teaspoon of ground and about a tablespoon of freshly grated. i also use more cinnamon and more nutmeg.

i either top this with a glaze made by combining fresh OJ and zest with butter and confectioner's sugar or with a butter and cream cheese frosting.

we're always too full to have this on thanksgiving after dinner, so we have it the next day for dessert after eating our turkey sandwiches.


Make tempura! Pumpkin tempura is delicious.

Paula Deen's pumpkin bars.

I think of it more like cake, but it can be cut into bars. The moistest cake you've ever tasted, spiced with just cinnamon, and topped with cream cheese frosting. I make it in the middle of summer I love it so much!

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