recipe

No-Bake Pumpkin Pie Recipe

December 3rd, 2008 at 12:00am Under Desserts+ Pies

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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By NancyRadler Add comment

Pumpkin Pie Smoothie Recipe

December 2nd, 2008 at 12:00am Under Desserts+ General

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 NancyRadler Add comment

Pumpkin and Goat Cheese Lasagna Recipe

December 1st, 2008 at 12:00am Under General

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

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By NancyRadler Add comment

Becky’s Curried Pumpkin Soup Recipe

November 24th, 2008 at 12:00am Under Soups

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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By NancyRadler Add comment

Pumpkin Carrot Cake Recipe

November 21st, 2008 at 12:00am Under Cakes+ Desserts

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

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By NancyRadler Add comment

Pumpkin Stew Recipe

November 20th, 2008 at 12:00am Under Uncategorized

After our kids carve their Halloween pumpkins, I use the discarded pieces in this savory stew. My family eagerly looks forward to it every year.

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Ingredients

1/2 C. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
2 lb. beef stew meat, cut into 1 inch cubes
2 Tbs. vegetable oil
2 Tbs. butter or margarine
1 lg. onion, chopped
2 cloves garlic cloves, minced
3 med. carrots, thinly sliced
2 celery ribs, thinly sliced
4 C. water
1 bay leaf
1 tsp. beef bouillon granules
1 tsp. dried thyme
3 C. pumpkin, peeled and cubed

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By NancyRadler Add comment

Stuffed Thanksgiving Pumpkins Recipe

November 18th, 2008 at 12:00am Under General+ Sides

These stuffed pumpkins give the look and the taste of a great Thanksgiving!

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Ingredients

8 baby pumpkins
1/3 C. vegetable stock or water
1/2 C. onion, finely chopped
2 lg garlic cloves, minced
1/2 tsp. sage leaves, dried
1/2 tsp. thome
1 C. bread crumbs, whole wheat
1/4 C. pine nuts, toasted (optional)
1/3 C. celery, finely chopped
1/4 C. apricots, dried, chopped
1/2 C. nutritional yeast flakes, grated
soy sauce, low sodium, to taste

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By NancyRadler Add comment

Baked Pumpkin Casserole Recipe

November 13th, 2008 at 05:08pm Under General+ Sides

Add pumpkin, sugar and nutmeg into a casserole dish and you will have a great tasting side.

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Ingredients

1 can ( 1 lb. 13 oz.) pumpkin
2 Tbs. sugar
2 Tbs. butter, melted
1/4 tsp. nutmeg
1/2 tsp. salt
dash pepper
2 eggs, slightly beaten
1/2 C. chopped pecans

Glaze
1/2 C. light-brown sugar, firmly packed
1/4 C. maple syrup
1/2 C. pecan halves

Directions

Preheat oven to 350 degrees. Lightly grease 1 quart casserole. Combine pumpkin, sugar, and butter, nutmeg, salt, pepper, eggs and chopped pecans in large bowl, Mix well, and turn into casserole. Make Glaze: mix brown sugar and syrup in small saucepan. Heats while stirring, until sugar is dissolved; then bring to a boil. Remove from heat and cool slightly. Arrange pecan halves around the edge of casserole. Cover pumpkin and pecans with glaze; bake 40 minutes.

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By NancyRadler Add comment

Pumpkin Pie Cake

November 10th, 2008 at 02:56pm Under Cakes+ Desserts+ General

Forget the complicated pie and make this clever and easy cake in a snap!

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Ingredients

4 eggs
1 1/4 C. sugar
1 lg. can evaporated milk
1 tsp. cinnamon
1 can pumpkin
1 pkg. yellow cake mix
1 stick oleo
1 C. chopped nuts

Directions

Mix together eggs, sugar, milk, cinnamon and pumpkin, and pour into an ungreased 13 x 9 inch pan. Sprinkle over top of this in layers: 1 package yellow cake mix, 1 stick oleo, melted; 1 C. chopped nuts. Bake 1 hour at 350 degrees or until knife comes out clean. Serve plain or with whipped cream topping.

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By NancyRadler Add comment

Pumpkin Custard Recipe

October 10th, 2008 at 02:59pm Under Desserts

There is nothing better then serving up some pumpkin custard during the Halloween season.

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Ingredients

1 C. cooked, mashed pumpkin
1 Tbs. cornstarch
1/2 C. brown sugar
1/2 C. granulated sugar
1 C. milk
1 Tbs. browned butter
1 tsp. cinnamon
2 eggs, separated

Directions

Combine all ingredients except egg whites and mix well. Beat the egg whites until soft peaks and fold into pumpkin mixture. Spoon into a greased baking dish. Bake at 375 degrees for 40 minutes or until a
knife comes out clean.

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By MaxineGlass Add comment


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