I used the Trader Joe’s mix for an easy, delicious bread. I’m sure you could use any pre-made mix.

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Ingredients

2 eggs
1/2 C. oil
1 C. water
1 pkg. Trader Joe’s pumpkin bread mix
1/2 C. chocolate Chips

Directions

Preheat oven to 350 degress F. Combine eggs, oil and water. Fold in mix until completely combined and smooth - about 2 minutes. Add chocolate chips and fold in. Grease loaf pan with non-stick spray or butter. Pour batter into pan and bake for 55-60 minutes or until a toothpick comes out clean. Let cool 15-20 minutes before cutting.

Preparation Time
10  minutes

Cooking Time
55-60  minutes

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If you love pumpkin pie but don’t want all the fuss, try this recipe.

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Ingredients

1 egg
1 can (14 oz.) Sweetened Condensed Milk
1 tsp. ground cinnamon
½ tsp. each ground ginger, nutmeg and salt
1 envelope unflavored gelatin
2 Tbs. water
1 can (16 oz.) pumpkin
1 package (6 oz.) graham cracker crumb crust

Directions

In medium bowl, beat egg. Beat in sweetened condensed milk and spices. In medium saucepan, sprinkle gelatin over water and let stand 1 minute. Over low heat, stir until gelatin dissolves. Add sweetened condensed milk mixture. Over low heat, cook and stir constantly until mixture thickens slightly, 5 to 10 minutes. Remove from heat. Add pumpkin. Pour into crust. Chill 4 hours or until set. Garnish as desired. Refrigerate leftovers.

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Forget the pie crust and slurp up a festive and creamy pumpkin shake.

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Ingredients

1 can (15 oz.) pure pumpkin, chilled
1 can (12 oz.) evaporated milk, chilled
1 container (8 oz.) vanilla yogurt
1/4 C. granulated sugar
1/4 tsp. pumpkin pie spice
1 pint whipping cream, whipped into soft peaks

Directions

Combine pumpkin, evaporated milk, yogurt, sugar and pumpkin pie spice in blender; cover and blend until mixture is smooth. Top with whipped cream and sprinkle with additional pumpkin pie spice.

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By Wolfgang Puck

The recipe makes a beautiful first impression when served as an appetizer. Just be sure to wait 10 minutes after you take it from the oven before cutting and serving it, to give the layers time to settle so you can dish them up more neatly. Larger squares of the lasagna make an excellent casual weekend supper, accompanied by a mixed green salad and some crusty bread. One taste, and you’ll never look at a Jack-o’-lantern the same way again.

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Ingredients

1 lb. dried lasagna noodles

GOAT CHEESE BECHAMEL SAUCE:
1/4 C. unsalted butter
1/4 C. all-purpose flour
3 C. whole milk
2 oz. fresh creamy goat cheese, freshly grated Parmesan cheese, or mascarpone
1/2 tsp. salt
Pinch freshly grated nutmeg

PUMPKIN AND GOAT CHEESE FILLING:
29-oz. can pumpkin puree
1 Tbs. chopped fresh thyme leaves
1 Tbs. chopped fresh sage leaves
1/8 tsp. freshly grated nutmeg
1/2 C. breadcrumbs
1/2 C. mascarpone
1/4 C. freshly grated Parmesan cheese
1/4 C. brown sugar
2 Tbs. fresh creamy goat cheese
1 Tbs. salt
1/2 tsp. freshly ground black pepper

FOR LASAGNA ASSEMBLY:
1/2 C. breadcrumbs
1/2 C. grated Parmesan cheese

Directions

First, prepare the lasagna noodles: Bring a large pot of lightly salted water to a boil and fill a large mixing bowl with ice and water. Boil the noodles until al dente, tender but still very chewy, about 8 minutes. Drain them and immediately transfer to the bowl of ice water. Lightly oil a baking sheet with some olive oil. Drain the noodles from the ice water and arrange them in a single layer on the baking sheet, not overlapping. Set aside.

While the noodles are cooking, start the Goat Cheese Bechamel Sauce: In a large saucepan over low heat, melt the butter. Stirring continuously with a wire whisk, sprinkle in the flour; continue cooking, stirring constantly, for 5 minutes. Whisking briskly, slowly pour in the milk. Stir in the goat cheese, salt and pinch of nutmeg. Bring to a gentle simmer and continue cooking, stirring frequently, until thick and creamy, about 10 minutes. Remove from the heat and set aside.

To make the Pumpkin and Goat Cheese Filling: In a large mixing bowl, combine the pumpkin puree, thyme, sage, nutmeg, 1/2 C. breadcrumbs, mascarpone, 1/4 C. Parmesan, brown sugar, goat cheese, salt and pepper. Stir with a wooden spoon until thoroughly combined. For the Lasagna Assembly: Preheat the oven to 400 degrees. Lightly coat the inside of a 13-by-9-by-3-inch lasagna pan with nonstick cooking spray. Spread a third of the pumpkin mixture on the bottom of the pan. Cover with a layer of lasagna noodles, placed lengthwise side by side. Spread another third of the filling over the noodles, and top with 3/4 C. of Bechamel. Top with another layer of pasta, the remaining filling, and another 3/4 C. of Bechamel. Cover with a final layer of noodles and all the remaining Bechamel. Evenly sprinkle with the 1/2 C. each of breadcrumbs and Parmesan. Spray a sheet of aluminum foil with nonstick spray and place it sprayed side down over the lasagna pan, folding the edges over.

Bake until the lasagna is heated through and bubbling, about 40 minutes. Remove the foil and bake until the topping is golden brown, about 10 minutes. Remove the pan from the oven and let the lasagna settle for 10 minutes. With a sharp knife, cut it into rectangles or squares. Use a spatula to transfer them from the pan to serving plates.

Yield: 10 as an appetizer, 6 as a main course

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Whether for cooking or carving choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.

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Ingredients

1 Medium pumpkin
5 Tsp. sugar
1/4 Tsp. salt
1/4 Tsp. ground cumin
1/4 Tsp. ground cinnamon
1/4 Tsp. ground ginger
Pinch cayenne pepper to taste
1 1/2 Tsp. peanut oil

Directions

Heat oven to 250 degree. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1-C. seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool. Pumpkin seeds must be completely dried out in the oven before combining with spices. In a medium bowl combine 3 Tsp. sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 Tsp. sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

Yield: 1 cup

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Whip these up as a special Thanksgiving treat for all those pumpkin-lovers.

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Ingredients

1 pkg. yellow cake mix (the kind with the pudding included)
1 C. canned pumpkin
1/2 C. water
1/3 C. applesauce
3 eggs
1 tsp. nutmeg
1/2 tsp. cinnamon
Frosting:
3 C. powdered sugar
1 8 oz. package cream cheese, softened
2 Tbs. butter
1 tsp. vanilla

Directions

Combine all cupcake ingredients in a large mixing bowl and beat with a mixer until well blended. Turn mixer on high and beat for 3 more minutes. Line a muffin pan with 24 paper muffin cups. Fill each cup about 3/4 full with the cupcake mix. Cook in preheated 350 degree oven for 20 minutes or until a toothpick inserted into the cupcake comes out clean. Allow to cool before removing from pan. To make the frosting, combine all frosting ingredients in a large bowl and beat until smooth. Frost cupcakes after they are completely cooled.

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Don’t let the name fool you; this is an easy recipe to throw together on Thanksgiving Day or any other day.

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Ingredients

16 oz. pumpkin
12 oz. evaporated milk
2 Tbs. soft butter
2 eggs
3/4 C. sugar
1/2 C. Bisquick
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla

Directions

Grease 10″ pie plate.  Beat all in until smooth.  Pour into pie plate.  Bake 50-55 minutes on 350 degrees serve warm or cool.

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This would a great starter salad for a Thanksgiving dinner.

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Ingredients

1 sugar pumpkin or butternut squash (1 1/2 lbs.), peeled, seeded and cut into 1-inch dice
1/4 C. honey
2 Tbs. unsalted butter, melted
Eight 1/2inch-thick slices of country bread
Roasted pumpkin seed oil, for brushing
5 sage leaves
1/4 C. pumpkin seeds
1 Granny Smith apple, halved, cored and thinly sliced
2 Tbs. apple cider vinegar

Directions

Preheat the oven to 375 degrees F. In a bowl, toss the pumpkin with the honey and the melted butter. Spread the pumpkin on a rimmed baking sheet and roast for about 35 minutes, or just until tender; let cool. Arrange the bread on a cookie sheet and bake in the oven with the pumpkin for about 5 minutes, or until lightly toasted. Brush the toasts generously with pumpkin seed oil and rub with the sage leaves. Spread the pumpkin seeds in a pie plate; toast in the oven for about 3 minutes, or until fragrant. In a bowl, toss the apple with 1/2 Tbs. of the vinegar. In another bowl, toss the pumpkin with the remaining 1 1/2 Tbs. of vinegar. Season both with salt and pepper.

To Serve
Set a crouton on each plate and top with the apple slices. Spoon the pumpkin salad and chopped persimmon over the apple slices. Garnish with the toasted pumpkin seeds and serve.

Yield: 8 Servings.

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This is a great pumpkin soup to warm up with during the cold winter.

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Ingredients

1/2 lb. fresh mushrooms, sliced
1/2 C. chopped onion
2 Tbs. butter or margarine
2 Tbs. all-purpose flour
1/2 - 1 tsp. curry powder
3 C. vegetable broth
1 15-oz. can solid-pack pumpkin
1 12-oz. can evaporated milk
1 Tbs. honey
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
sour cream and chives, optional

Directions

In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish individual servings with sour cream and chives if desired.

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Dazzle family and friends year-round with this luscious pumpkin dessert. They’re winners whenever you want to go all out and make something spectacular and enticing for a special occasion - or simply choose to indulge your urge to bake a dessert that’s divinely decadent and utterly delicious.

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Ingredients

Cake:
2 C. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
3/4 C. milk
1 1/2 tsp. lemon juice
3 lg. eggs
1 1/4 C. Libby’s 100% Pure Pumpkin
1 1/2 C. granulated sugar
1/2 C. packed brown sugar
1/2 C. vegetable oil
1 8-oz. can crushed pineapple, drained
1 C. grated carrots
1 C. flaked coconut
1 1/4 C. chopped nuts, divided

Cream Cheese Frosting:
11 oz. cream cheese, softened
1/3 C. butter, softened
3 1/2 C. sifted powdered sugar
1 tsp. vanilla extract
2 tsp. orange juice
1 tsp. grated orange peel

Directions

Preheat oven to 350 degrees. Grease two 9-inch-round baking pans. Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled). Beat eggs, pumpkin, sugars, oil, pineapple, carrots and milk mixture in large bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Remove to wire racks to cool completely.

To make cream cheese frosting, combine softened cream cheese, softened butter and sifted powdered sugar in large bowl until fluffy. Add vanilla extract, orange juice and grated orange peel; beat until combined.

Frost cake with cream cheese frosting. Garnish with remaining nuts and refrigerate.

Serving Size
12

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