pumpkin

Easy Pumpkin Seeds Recipe

June 17th, 2009 at 12:01pm Under Uncategorized

These are the best pumpkin seeds I have ever tasted and they were so easy to make!

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Ingredients

1-2 Tbs. sea salt
enough water for soaking
2 C. pumpkin seeds
cooking spray

Directions

While carving your pumpkin, collect the seeds in a separate bowl or colander. Try to remove as much of the stringy pumpkin goop from them as possible.

Place seeds in strainer or colander and rinse of all excess pumpkin goop. Salt the bottom of a small bowl. Pour in some pumpkin seeds. Top with more salt. Continue to layer pumpkin seeds and salt. Fill bowl to top with water and let seeds soak overnight.

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By NancyRadler Add comment

Pumpkin Pancakes Recipe

June 3rd, 2009 at 09:41pm Under General

Warm up a winter morning with a steaming stack topped off with a special Pumpkin Maple Sauce.

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Ingredients

2 C. all-purpose flour
2 Tbs. packed brown sugar
1 Tbs. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1 3/4 C. milk
1/2 C. Libby’s(r) 100% Pure Pumpkin
1 large egg
2 Tbs. vegetable oil
Chopped nuts (optional)

Pumpkin Maple Sauce:
1 C. maple syrup
1 1/4 C. Libby’s(r) 100% Pure Pumpkin
1/4 tsp. ground cinnamon or pumpkin pie spice

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Pumpkin Smoothies Recipe

April 20th, 2009 at 07:48pm Under General

Serve this decadent drink for a Halloween treat or as part of a Thanksgiving feast.

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Ingredients

1/2 C. pumpkin
3/4 C. milk or vanilla yogurt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes
whipped cream (optional)
sprinkles (optional)

Directions

Place all ingredients in a blender. Blend until smooth. Pour into 2-3
glasses. Serve with a small amount of whipped cream on top. You may
also add orange sprinkles if you like. Serves 2-3.

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By NancyRadler Add comment

Pumpkin Soup in a Goblet Recipe

February 4th, 2009 at 12:12am Under Soups

Impress fall guests or relatives on Thanksgiving with this delicious pumpkin soup.

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Ingredients

3 small sugar or cheese pumpkins
4 Tbs. maple syrup
2 Tbs. olive oil
Salt and pepper to taste
1 C. onion, diced
4 Tbs. butter
2 tsp. curry powder
1 tsp. cinnamon
1/8 tsp. cayenne
3 cloves garlic, minced
3 C. vegetable stock
2 bay leaves
1 C. heavy cream

Brittle to garnish soup:
1/3 C. sugar
1/4 C. water
1/2 C. toasted pumpkin seeds

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By NancyRadler Add comment

Spicy Pumpkin Appetizer Soup Recipe

December 25th, 2008 at 12:00am Under Soups

This pumpkin soup can be used as a light first course for Thanksgiving or to accompany turkey sandwiches the next day. Nutritious and delicious, this is a treat for the taste buds! Easy adaptations make this vegan so everyone can enjoy it.

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Ingredients

3 1/2 C. cooked or canned pumpkin
2 C. chicken or vegetable broth
1 tsp. curry powder
1/2 tsp. dried thyme
3 bay leaves
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. butter or olive oil

Directions

Mix together in medium saucepan and heat thoroughly over medium heat.
Serving Size
6-8

Preparation Time
5  minutes

Cooking Time
10  minutes

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By NancyRadler Add comment

Drambuie-Pumpkin Chiffon Pie Recipe

December 19th, 2008 at 01:17pm Under Desserts+ Pies

This sophisticated pie made with Drambuie, a fine scotch whiskey, is sure to impress those with the most refined tastes.

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Ingredients

2 C. vanilla wafer crumbs
6 Tbs. butter, melted and cooled
1/4 C. sugar
4 tsp. unflavored gelatin
1/4 C. Drambuie
1 1/2 C. canned pumpkin puree
1/2 C. heavy cream
1/2 C. sugar
3 egg yolks, lightly beaten
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. salt
4 egg whites
Pinch of cream of tartar
Pinch of salt
1/3 C. sugar

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By NancyRadler Add comment

Pumpkin Bisque Recipe

December 18th, 2008 at 01:15pm Under Soups

Try this warm soup for an interesting taste and stunning presentation in your Thankgiving meal.

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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 & 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 & 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

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By NancyRadler Add comment

Praline-Pumpkin Mousse Cornucopias Recipe

December 17th, 2008 at 01:12pm Under Desserts

This is a beautiful way to serve up pumpkin!

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Ingredients

1/2 17.3-oz. pkg. Puff Pastry Sheets (1 sheet)
6 sugar ice cream cones
vegetable cooking spray
2 Tbs. sugar
1/2 C. milk
1 3.4-oz. pkg. vanilla instant pudding and pie filling mix
3/4 C. canned pumpkin
3/4 tsp. ground cinnamon
1/2 C. heavy cream
1 C. prepared caramel sauce, warmed
1/2 C. toasted chopped pecans

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By NancyRadler Add comment

Pumpkin-Ginger Pie with Golden Marshmallow Topping Recipe

December 11th, 2008 at 12:00am Under Pies

Fresh ginger perks up a pumpkin pie, and a streusel layer adds crunch under a toasted marshmallow topping.

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Ingredients

Crust:
1 refrigerated pie crust (from 15 oz. box), softened as directed on box

Streusel:
1/2 C. crushed gingersnap cookies (9 cookies)
1/4 C. chopped pecans
2 Tbs. packed light brown sugar
2 Tbs. all-purpose flour
2 Tbs. butter or margarine, softened

Filling:
1 15 oz. can pumpkin (not pumpkin pie mix)
1 C. evaporated milk
1/2 C. packed light brown sugar
2 tsp. grated fresh gingerroot
1 tsp. pumpkin pie spice
1/4 tsp. salt
2 eggs, slightly beaten

Topping:
2-2 1/2 C. miniature marshmallows

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By NancyRadler Add comment

Pumpkin Hazelnut Torte Recipe

December 8th, 2008 at 12:00am Under Desserts

Introduce a new pumpkin recipe to your dessert table: layer cake with creamy pumpkin whipped cream!

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Ingredients

Cake:
1 15-oz. can pumpkin (not pumpkin pie mix), reserve 1 C. for pumpkin mousse
2 1/2 C. Original Bisquick® mix
1 C. granulated sugar
3/4 C. ground hazelnuts or walnuts
1/4 C. shortening
1 C. milk
1 tsp. pumpkin pie spice
1 tsp. vanilla
2 eggs

Pumpkin Cream:
3/4 C. powdered sugar
1 1/2 C. whipping cream
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla
reserved 1 C. pumpkin

Garnish:
1/2 C. chopped hazelnuts or walnuts

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By NancyRadler Add comment


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