| MY PUNKIN PATCH | |
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| Lime Toasted Pepitas | Pumpkin Soup with Honey & Cloves |
| Punkin 'n Taters | My Pumpkin Bread |
| Pumpkin Mousse | Pumpkin Ice Cream |
| Spicy Pumpkin Bars | Pumpkin and Gingersnap Cheesecake |
| Maple Pumpkin Pie | Traditional Pumpkin Pie |
| BONUS!! A click on this link will lead you to FOUR PAGES of Libby's great Pumpkin Bread recipes!! | |
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Yields about 1-1/2 cups Prep.Time: 15 minutes 1 1/2 cups pepitas (raw hulled green pumpkin seeds) 1/4 teaspoon cayenne 1/4 teaspoon fresh ground black pepper 1 teaspoon coaarse salt 3 tablespoons freshly squeezed lime juice (or 4 to taste) Heat a large heavy skillet over medium heat. Add pepita seeds and toss frequently until seeds begin to turn light golden and expand. Meanwhile, in a small bowl combine lime juice, cayenne, salt and pepper; stir until dissolved. Add seasoned lime juice all at once to pepita seeds and stir well to coat all seeds. Remove from heat and cool in the pan. Serve at room temperature. Click here for Printer Version Serves: 8 Prep.Time: 30 minutes 2 tablespoon (1/4 stick) butter 2 large carrots, chopped 2 celery stalks, chopped 1 large onion, chopped 1 2-pound pumpkin peeled, seeded, chopped (about 6 cups), or canned pumpkin 6 cups (or more) chicken stock or canned low-salt broth 5 whole cloves 1/2 cup whipping cream 2 tablespoons honey Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; sauté until tender, about 8 minutes. Add pumpkin, 6 cups stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes. Discard cloves. Purée soup in batches in blender. Return to Dutch oven. Stir in cream and honey. Bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving, thinning with more stock, if desired.) Click here for Printer Version Serves: 6 Prep.Time: 45 minutes 4 large Baking Potatoes, peeled -- cut in chunks 1 teaspoon Salt 1 cup solid-pack Pumpkin 2 tablespoons Butter 1/4 teaspoon coarse-ground Pepper dash ground Allspice 3/4 cup Milk -- warmed In a large saucepan, place potatoes and salt in enough cold water to cover; bring to a boil. Partially cover; cook over medium heat 20 minutes or until tender. Drain; add pumpkin, butter, pepper and allspice; mix well with a potato masher. Stir in milk 1-2 tablespoons at a time until desired consistency is obtained (use more milk if needed). To keep warm, preheat oven to 300 degrees and place mixture into a bowl with a tight cover; keep in the oven up to 30 minutes or until ready to serve. Click here for Printer Version Yields 1 loaf Prep.Time: 20 minutes + 55 minutes baking 1/3 cup Vegetable oil 1 cup canned pumpkin 3 Eggs 1 1/4 cups Sugar 2 teaspoons ground Cinnamon 2 1/3 cups Bisquick® baking mix 1/2 cup Raisins Preheat oven to 350 degrees; generously grease a 9x5x3 loaf pan. In a large mixing bowl, combine all ingredients except raisins; beat vigorously 1 minute. Fold in raisins; transfer batter to loaf pan. Bake 45-55 minutes, or until a wooden pick inserted in the center comes out clean. Cool 5 minutes. Run a knife or spatula around the sides of loaf to loosen; remove from the pan. (For High Altitutes: Heat ovn to 375 degrees. Decrease baking mix to 2 cups and sugar to 1 cup. Add 1/4 cup all-purpose flour; increase eggs to 4.) Click here for Printer Version Serves: 8 Prep.Time: 30 minutes 1 package Cream Chese (8-oz.) -- softened 1/4 cup Sugar 1 can solid-pack Pumpkin (16-oz.) 1 package Instant Vanilla Pudding Mix (3.4 oz.) 2 teaspoons Pumpkin Pie Spice 1 cup Cold Milk 1 cup Frozen Whipped Topping -- thawed 24 Gingersnaps In a mixing bowl, beat cream cheese and sugar until smooth. Beat in pumpkin. Add pudding mix and pie spice; mix well. Gradually beat in milk. Fold in whipped topping. Spoon about 1/4 cup each into serving dishes; crumble 2 gingersnaps over each. Divide remaining pumpkin mixture among dishes; garnish with a whole gingersnap. Chill at least 1 hour or until ready to serve. Click here for Printer Version Serves: 4 Prep.Time: 20 minutes 1 cup canned or cooked Pumpkin 1/4 teaspoon Pumpkin Pie Spice 1 quart Vanilla Ice Cream -- softened Gingersnaps (optional) In a medium bowl, mix pumpkin and pie spice until well-blended. Stir in ice cream; freeze until ready to serve. Garnish with gingersnaps if desired. Click here for Printer Version Yields 24 bars Prep.Time: 30 minutes + 40 minutes baking 4 Eggs 1 3/4 cups Sugar 1 cup Crisco Oil 2 cups sold pack Pumpkin (16-oz.can) 2 cups All-purpose flour 2 teaspoons Baking Powder 1 teaspoon Salt 2 teaspoons Pumpkin Pie Spice 1 cup Golden Raisins Preheat oven to 350 degrees; grease and flour a 13x9x2 baking pan. In a large bowl, beat eggs with an electric mixer until frothy; beat in sugar and beat 2 minutes. Beat in the oil and pumpkin. In a sifter, combine flour, baking powder, salt and pie spice; place raisins in another bowl and sift dry ingredients over raisins. Fold dry mixture into egg mixture; do not overmix. Pour into prepared pan; bake 35-40 minutes or until it tests done. Cool on a wire rack; cut into 24 squares. Click here for Printer Version Serves: 14-16
CRUST: Preheat oven to 425 degrees.
CRUST: FILLING: In a large mixing bowl, beat cream cheese and brown sugar on slow speed of an electric mixer until smooth. Add eggs and egg yolks, one at a time and blend on low speed until a smooth batter is formed. Add pumpkin, flour, cinnamon, ginger, nutmeg, cloves, vanilla and milk, mixing and scraping sides and bottom of mixing bowl frequently, until smooth. Do not overmix. Wrap the base of the prepared pan with heavy duty foil with the edges to come up to the top of the pan but not over. Place the pan into a shallow baking pan or large roasting pan. Pour the filling into the pan and carefully place the pan into the oven. Bake 15 miutes. Lower the oven temperature to 325 degrees and pour about 2 cups cold water into the bottom of the large pan. Close the oven door and continue baking 60-75 minutes, or until cake seems firm in the center. Leave cake in the oven, turn off heat and allow the cake to come almost to room temperature. Remove the pans from the oven. Remove the cake pan but leave the foil wrapped around it. Cut out a circle of wax paper to fit the pan and gently cover the top of the cake, making sure the paper comes to the edges, but do not press down on it. This will keep a "skin" from forming on top of the cake. Refrigerate the cake at least 8 hours or overnight. Remove cake from the refrigerator. Use a table knife rinsed in hot water to gently go around the edge of the cake. Remove the springform and place cake on a serving plate. If desired, place gingersnap halves around edge of cake; sprinkle center with nutmeg and nuts. Serve, garnished with whipped cream.
Serves: 6 Prep.Time: 25 minutes + 1-1/4 hours baking 1 can solid pack Pumpkin (16-oz.) 1 cup Whipping Cream 3/4 cup firmly packed Light Brown Sugar 1/2 cup Milk 1 1/2 teaspoons ground Cinnamon 1 teaspoon Salt 1/2 teaspoon Imitation Maple Flavor 1/4 teaspoon ground Nutmeg 1/4 teaspoon ground Cloves 1/4 each ground Ginger 3 Eggs 1 9" Pie Shell -- baked Whipped Cream, (optional) Preheat oven to 350 degrees. In a large bowl, combine all ingredients except pie shell and whipped cream; mix well. Pour mixture into pie shell; cover edges with a pie crust shield or foil; bake 1 hour 10 minutes or until knife inserted in center comes out clean. Cool pie on a wire rack 1-1/2 hours, then cover and refrigerate until well-chilled. Serve with dollops of whipped cream if desired. NOTE: If using a commercial pie shell encased in a thin aluminum pie plate, place pie plate on a cookie sheet or shallow baking pan before pouring filling into the shell. Click here for Printer Version Serves: 6 Prep.Time: 20 minutes + 40 minutes baking 1 9" unbaked Pie Shell 1 can solid pack Pumpkin (16-oz.) 1 can Sweetened Condensed Milk (not evaporated) 2 Eggs 1 teaspoon ground Cinnamon 1/2 teaspoon ground Ginger 1/2 teaspoon ground Nutmeg 1/2 teaspoon Salt Preheat oven to 425 degrees. In a mixer bowl, combine all ingredients except pie shell; mix well. Pour into pie shell; bake 15 minutes. Lower oven temperature to 350 degrees; bake 35-40 minutes more or until a knife inserted in center comes out clean. Cool about 1 hour; refrigerate leftovers. Click here for Printer Version |
