Delicious Pumpkin Recipes -Pumpkins, Not Just For Carving

The carving of pumpkins started in Ireland.  The original Jack O'Lanterns were hollowed out turnips and set out on All Hallows Eve in memory of loved ones and to ward off evil spirits.  When the Irish emigrated to America, they brought their tradition with them.  In the land of plenty, they found that pumpkins made much better Jack O'Lanterns.  Today, carved and lighted pumpkins grace the porches and windows of most homes on Halloween night, lighting the way for little goblins and ghosties, coming not to bring evil, but in search of sweet treats.

But pumpkins aren't just for carving.  They are great eating too.  An excellent source of nutrition, pumpkins are low in fat and sodium and have no cholesterol.  They are also rich in Vitamin A and Beta Carotene.  Pumpkins can be used in a variety of recipes.  Though eating fresh is always best, canned pumpkin makes using pumpkin in your recipes possible year round.

One cup of pumpkin has 80 calories with 19 grams of carbohydrate and less than 1 gram of fat. Pumpkins have 310% of the RDA of Vitamin A and 20% of the RDA of Vitamin C.  Healthy and delicious, pumpkin is a great addition to any meal.

• 2 cups fresh or canned pumpkin
• 2 cans red kidney beans
  
• 3 lbs of lean ground beef
• 2 medium onions - chopped
• 2 Tbsp chili powder
• 1/4 tsp red pepper
• 2 Tbsp sugar
• 1 tsp salt
• 2 bay leaves
• 1 cup mushrooms

Brown ground beef and drain before putting into saucepan. Add pumpkins, beans, onion and mushroom. Season with chili powder, salt, red pepper, sugar and the bay leaves.

Cook on low for 1 1/2 to 2 hours over low to medium heat.

Serve with slices of sourdough bread or corn muffins.

• 1 lb of chopped fresh pumpkin
• 1 oz of butter or margarine
  
• 1 medium onion, finely chopped
• 2 cloves of garlic, crushed
• 3 cups of chicken stock
• 1 Tbsp of tomato paste
• 1 Tbsp of grated Parmesan cheese
• Salt and pepper to taste

Chop the flesh of the pumpkin into 1 to 2 inch cubes.  In a large saucepan, simmer the onion and garlic in butter or margarine until the onion is clear.  Add the pumpkin and simmer another couple of minutes before adding the chicken stock and tomato paste.  Cover pan and simmer over low to medium heat until pumpkin is tender.  Poor soup into blender and blend until smooth.  Serve with Parmesan cheese sprinkled on top.

• 1medium egg
• 3/4 cup of canned pumpkin
• 3/4 cup of milk
• 1/2 cup of flour
• 3 teaspoon of butter
• 1 teaspoon of baking powder
• 1/2  teaspoon of salt

Beat the eggs until light and fluffy before adding other ingredients.  Mix together to form batter.  Pour batter into hot waffle iron and cook as directed. 

Serve with powdered sugar or syrup

Cooking spray or butter to coat souffle dishes

Sugar for dusting

6 separated eggs

3/4 teaspoon cream of tartar

1/2 cup sugar

1/2 cup canned or fresh pumpkin

1/2 teaspoon pumpkin pie spice 

Crushed ginger snaps

Spray souffle 5 6 inch ramekins and dust with sugar.  Beat egg whites and cream of tarter with an electric mixer until foamy.  Slowly add sugar (2 Tbsp at a time) as you continue mixing until sugar dissolves and mixture stands up in soft peaks.

In a separate bowl, beat yolks until thick.  Fold in pumpkin and pie spice.  Then fold this mixture into egg white mixture.  Spoon into ramekins.  Place dishes into baking pan filled within 2 inches of the top with hot water.  bake at 375 F until puffy and slightly browned, about 15 to 20 minutes. Top souffles with crushed ginger snaps.

• 3 cups fresh pumpkin, peeled and cubed
• 4 chopped shallots
• 5 cups chicken or vegetable stock
• 2 cups white rice 
• 1/2 tsp powdered saffron
• 1 cup dry white wine 
• 1 Tbsp sage
• salt and pepper to taste

Bake pumpkin in tin foil at 350 F for 30 minutes. Saute shallots in a few Tbsp of the white wine.  In another pan bring stock to boil then reduce heat to a simmer.  When pumpkin is done, puree in blender and set aside.  Add the rice to the shallot and wine mixture, cooking for 2 to 3 minutes over medium heat.  Add the remainder of the wine and the saffron.  With constant stirring, heat until all moisture is absorbed. Add the pureed pumpkin and 1 cup of the stock.  When that is absorbed, add the remainder of the stock, 1 cup at a time.  Continue stirring until liquid is gone and the rice is done (about 15 to 20 minutes).

The consistency of the finished risotto is thick and creamy.  Season with salt and pepper.

• 1/2 cup shortening
• 1 2/3 cups of flour
• 1 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup pureed pumpkin
• 1 cup cinnamon chips

Cream shortening and sugar until smooth add eggs and mix well before adding the dry ingredients.  Next add the pumpkin puree.  When the batter is smooth, add the cinnamon chips.

Pour batter into a greased or lined muffin pan.  Bake for 20 to 23 minutes at 350 F.  Muffins will be slightly browned on top.

• 1 1/2 cups of all-purpose flour
• 1/2 cup of sugar
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 cup of milk
• 1/2 cup canned pumpkin
• 1/4 cup melted butter
• 1 medium egg
• 6 oz semisweet chocolate chips
• 1/4 cup finely chopped nuts

Combine flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl. Form a well in the center.  In a separate bowl, combine milk, pumpkin, butter and egg and add to the well in the dry ingredients.  Add chocolate chips and stir to form smooth batter.

Fill greased or lined muffin cups to 3/4 full.  Sprinkle chopped nuts on top of each muffin.

Bake for 20 minutes in 400 F oven. 

• 1/4  cup maple syrup
• 1  Tbsp bourbon
• 3/4 cup canned pumpkin
• 1  tsp ground cinnamon
• 1/2  tsp ground ginger
• 1/4  tsp salt
• 1/2  cup whipping cream
• 1/4  cup granulated sugar
• 4-ounces mascarpone cheese, softened
• 1  tsp powdered sugar
• 1/2  cup whipping cream
• 3-ounces of ladyfingers, split
• Ground nutmeg 

Mix syrup and bourbon in a small bowl and set aside.  To make filling, combine pumpkin, cinnamon, ginger and salt.  In a third bowl, beat 1/2 cup of whipping cream and sugar until it is creamy and forms soft peaks.  Fold into pumpkin mixture.  To make topping combine cheese, and powdered sugar.  Beat on low speed of electric mixer while gradually adding 1/2 cup whipping cream. 

Line a 9 X 5 X 3 inch loaf pan with plastic.  Make a layer of split ladyfingers in the bottom of the pan.  Pour half of the syrup mixture over ladyfingers.  Cover this with 1/2 of the filling mixture. Repeat layers with remaining ingredients.  Cover and chill for 8 to 24 hours.  Remove from pan, slice and sprinkle with nutmeg to serve.

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