Skillet Pumpkin Pasta

Ingredients

• 1/4 cup chopped onion
• 1 1/2 cups uncooked small pasta noodles
• 2 cups water
• 1 cup mashed or canned pumpkin
• 1/2 package frozen chopped spinach, thawed
• 1/2 cup ricotta cheese
• 1/2 tsp sage
• 1/4 tsp nutmeg
• 1/4 cup grated Parmesan cheese

Method

1. Saute onion in a large skillet until tender.
2. Add pasta, water, pumpkin, sage, and nutmeg. Mix until well blended.
3. Bring mixture to a boil.
4. Reduce heat to medium-low and mix in the ricotta and Parmesan cheese.
5. Let the mixture simmer for 15-20 minutes or until pasta is tender and sauce has thickened, stirring frequently.
6. Serve and top with additional Parmesan cheese.

From Megan

Pumpkin and Feta Risotto

1 small pumpkin
2 Tbsp olive oil, plus more for roasting pumpking
1 c diced onion (about 1 medium onion)
1 c aborio rice
6-8 c broth (chicken or veggie)
1/2 c feta cheese
salt and pepper

1. Roast the pumpkin: Preheat oven to 350 degrees. Cut the pumpkin into 2″ thick wedges. Toss with a healthy drizzle of olive oil and sprinkle of salt, and place on a rimmed baking sheet. Roast for up to 1 hour. You want the pumpkin to be cooked through and slightly caramelized around the edges, but still a little toothsome. You don’t want it to get mushy when you fold it into the risotto. Cut the roasted pumpkin into 1-2″ pieces and set aside.
2. In the meantime, heat stock to a simmer over medium flame. Reduce heat to lowest setting, keeping the broth hot but making sure it doesn’t cook off.
3. Heat olive oil in a large pot over medium heat. Add onion and saute until translucent, about 2 minutes. Add rice, stirring to make sure that all of the grains get coated with oil, and cook until rice begins to turn translucent, about 2 minutes.
4. Begin adding broth, 1/2 cup at a time. Stir constantly, waiting for each batch of broth to be about 3/4 absorbed before adding the next. (One way to tell if it’s time to add more broth: your spoon should leave a trail that holds for a moment as you drag it across the bottom of the pan.) Risotto is done when the rice is al dente—is should be cooked through but still have a tiny bite. You may not use all of the broth. In fact, towards the end of the cooking process—which should take about 18-20 minutes—start tasting along the way and adding broth in amounts less than a 1/2 cup. Add the pumpkin at the same time as the third or second to last batch of broth so that the flavors incorporate well.
6. Turn off heat. Stir in feta, salt and pepper. When serving, garnish with a little extra crumbled feta.

Pumpkin Pie Milkshake

1/3 C pumpkin, canned
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.

Pumpkin Stuffed French Toast

• 2 slices bread
• 1/4 cup pumpkin
• 1 Tbsp cream cheese
• cinnamon
• ground ginger
• pinch salt
• 1 tsp brown sugar
• 1 egg
• splash milk

1. Mix pumpkin, cream cheese, 1/2 tsp cinnamon, 1/4 tsp ground ginger, pinch of salt, and brown sugar in bowl. (pumpkin mixture)
2. Beat egg with milk and another sprinkle of cinnamon.
3. Spread pumpkin mixture between the 2 slices of bread.
4. Dredge sandwich in egg mixture and cook in pan until egg is set/browned on both sides

For the topping, heat up 1/2 an apple with some cinnamon and then mixed it with 1/2 Tbsp of maple syrup and a couple of pecans.

Last year I had something silimar at Sprague's in Cuba, NY. It was So good but very rich!

Pumpkin Chili Recipe

Ingredients
1.5 pounds ground chuck
1 – 15 oz can dark red kidney beans
1 – 15 oz can light red kidney beans
2 – 14 oz cans pumpkin puree
2 – 28 oz cans crushed or diced tomatoes
4 cups beef broth
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced
3 teaspoons cumin
1 teaspoon chili powder, or more to suite your tastes
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried cilantro
2 teaspoons dried oregano

Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.
2. Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.
2. Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 - 8 hours, or high for 4 hours.

Roasted Pumpkin Seeds

2 cups fresh pumpkin seeds, cleaned and dried
1 teaspoon sea salt
Non-stick cooking spray

1. Preheat the oven to 325ºF. Lightly spray a rimmed baking sheet with cooking spray.
2. Separate the seeds from the pulp of the pumpkin until you have two cups. Rinse them under cold water until all of the pumpkin flesh is gone. Then spread them on a paper towel and pat them dry.
3. Spread the seeds on the cooking sheet and sprinkle with salt. Bake for 25 minutes, or until seeds are golden brown. At the halfway mark turn the seeds with a wooden spoon so that they brown evenly.

Pumpkin Cinnamon Whoopie Pies

For the Cakes:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin spice
1 teaspoon salt
½ cup of unsalted butter, softened
¼ cups granulated sugar
¾ cups dark brown sugar
2 large eggs
1 cup of pure solid pumpkin
2 teaspoons of vanilla extract

For the Cinnamon Cream Cheese Frosting:
8 oz of cream cheese, softened
4 ounces of unsalted bitter, softened
2 cups of powdered sugar
1 teaspoon of cinnamon
½ teaspoon of cardamom
1 teaspoon of vanilla
1 tablespoon of milk

To Make the Cakes:
1. Preheat oven to 375 degrees.
2. Mix together butter, sugar, and brown sugar until thoroughly combined and fluffy; about 3 minutes. Add eggs, one at a time, until they are mixed well. Add vanilla and pumpkin until combined.
3. In a separate bowl, combine flour, pumpkin spice, baking soda, salt and baking powder.
4. Sift and stir into the pumpkin mixture until combined.
5. On a parchment lined baking sheet, drop two rounded tablespoons of the pumpkin mixture.
6. Bake for 11-13 minutes until cake bounces back to the touch.
7. Cool on baking sheets for 3 minutes and move to cooling rack to cool completely.

To Make the Frosting:
1. Beat together cream cheese, vanilla, and butter until mixed completely.
2. Slowly add powdered sugar until incorporated with cream cheese mixture.
3. Mix in cinnamon and cardamom and slowly add the milk until filling is light and fluffy.

Chocolate Pumpkin Bread

Ingredients:

• 1 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/2 can (7.5 ounces) pumpkin
• 1 cup chocolate chips

Directions:
1. Preheat oven to 325*F. Grease loaf pan.
2. Combine all ingredients in large mixing bowl; blend well.
3. Once mixed, pour batter into loaf pan.
4. Bake for 40-45 minutes, until top is firm and a toothpick comes out clean.
5. Allow loaf to cool for 15 minutes; dust with powdered sugar (if desired).

From carrots and cake

Pumpkin Coconut Bars

- Removed 4/12/11. This recipe just didn't work.

Pumpkin Pie Oatmeal

Ingredients

• 1/2 cup rolled oats
• 1/2 cup water
• 1/2 cup skim milk
• 1/2 thinly sliced banana
• 1/4 cup pumpkin
• 2 tbsp sugar-free Torani Vanilla syrup
• Spices: cinnamon, nutmeg, ginger, allspice
• 1 tsp. walnuts
• 1/4 graham cracker, crushed

Directions
Stir all of the above ingredients (except for graham cracker) into a microwave-safe bowl, the night before.
  Put the bowl in the fridge.


In the morning:
Remove from fridge. Microwave for 2 minutes (stirring occasionally).
Remove from microwave, stir some more and top with a delicious graham cracker crust.

From: Simply Savor

Pumpkin Waffles - Scratch

And if you run out of waffle/pancake mix like I did last weekend:
Ultimate Pumpkin Waffles

• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 30 seconds.

Pumpkin Belgian Waffles

3 c. Krusteaz Belgian Waffle mix
2 eggs
1/3 c. oil
1 c. water
2/3 c. canned pumpkin
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbsp. brown sugar

Toppings:
butter
maple syrup
whipped cream
chopped pecans

Mix waffle mix, eggs, oil, water, pumpkin, spices, and sugar in a medium-sized mixing bowl until smooth. Pour batter onto waffle iron and cook until golden brown. Top with butter, syrup, whipped cream, and/or pecans.

Pecan Pumpkin Roll

3 eggs
1 cup sugar
¾ cup all purpose flour
¾ cup canned pumpkin
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon lemon juice
1 cup finely chopped pecans

Filling:
2 packages cream cheese, softened
¼ cup butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract

Line a greased 15-in. x 10-in x1-in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Lastly, mix in lemon juice.

Spread batter evenly in prepared pan; sprinkle with pecans.Bake at 375 for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off waxed paper. Roll up cake in towel , jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within ½ in. of edges. Roll up again; place seam side down on a serving platter.

Cover and refrigerate for at least 1 hour before serving. Yield: 12 servings.

Pumpkin Sheet Cake

Pumpkin Sheet Cake

15 oz can pumpkin
2 cups sugar
1 cup canola oil
4 eggs, beaten
2 cups flour (+ 1/4 cup for high altitude)
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt

In a mixing bowl, beat the pumpkin, sugar, and oil. Add eggs and mix well. Combine dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10x15 jelly roll pan. Bake for 25-30 minutes at 350 degrees.


Cool cake completely and then frost with cream cheese frosting.

Cream Cheese Frosting:
5 tablespoons butter, softened
3 oz cream cheese, softened
1 teaspoon vanilla
1 3/4 cup powdered sugar
3-4 tablespoons milk


Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a little bit at a time until you get it to a nice spreadable consistency. Spread on cooled cake.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

1/2 cup canola oil
1 1/2 cups sugar1 egg
1 - 15 oz can pumpkin
1 teaspoon vanilla
2 1/2 cups flour (+ 2 tablespoons for high altitude)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2 cups semi-sweet chocolate chips

In a mixer combine oil, sugar and egg. Beat together till combined. Mix in pumpkin and vanilla. In a bowl combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add dry ingredients to wet ingredients and beat until well combined. Stir in chocolate chips by hand.

Drop onto lightly greased cookie sheets. Bake at 375 for 10-12 minutes. Yields 4 dozen smallish cookies.

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
2 1/2 cups flour (plus 2 tablespoons for high altitude)
1 tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice (or 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice
1/4 tsp ginger)
1/2 teaspoon salt
1 cup canned pumpkin
1 cup brown sugar
3/4 cup milk
2 eggs
6 tablespoon butter melted
1 cup semi-sweet chocolate chips

Preheat oven to 400. Line 2 muffin pans with 24 paper muffin cups. Combine flour, baking powder, pumpkin spice, and salt in the bowl. Beat pumpkin, brown sugar, milk, eggs and butter in a medium bowl until well blended. Add pumpkin mixture and chocolate chips to the flour mixture in the mixer. Mix at low speed for 30 seconds or just until moistened.

Spoon evenly into prepared muffin cups, filling about 2/3 full. Bake 15 - 17 minutes or until toothpick inserted into the centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans and cool completely on wire racks.

Pumpkin Pancakes

Pumpkin Pancakes
Makes me hungry just thinking about it.

Mix your favorite pancake mix according to the package directions.
Then for every 1 cup of dry pancake mix used add:
1/4 cup canned pumpkin
1/4 cup brown sugar
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice

Pumpkin Cookies - Yet another version.

I'm thinking I may need to have a recipe bakeoff to decide which is the best.

1 box yellow cake mix
1/2 C. quick oats
2 tsp. pumpkin pie spice
1/4. tsp. nutmeg
1 can (15 oz.) pumpkin
1 egg2 Tbsp. oil
1/2 C. mini chocolate chips (optional - but I always like adding)

Frosting:
powdered sugar
orange juice (no/low pulp)

In a large bowl, mix cake mix, oats and spices. In a separate bowl mix pumpkin, egg and oil. Pour pumpkin mix into dry mix; add chocolate chips. Mix until just moistened. Drop onto lightly sprayed cookie sheets, large spoonfuls. Slightly flatten with spoon (they don't really spread, more like puff up). Bake at 350 degrees for 20 mins.

For frosting, mix with a mini rubber spatula sugar and orange juice until it gets to a frosting consistency. Make sure to use a tiny bit of orange juice at a time and add a little more as needed. Spread over cooled cookies.