Leftover pumpkin....suggestions?

[Kathy B]

I have about 1/2 c. leftover pumpkin after making a recipe this evening. Any recipes to share that will use it up? TIA! :)

[DeeK]

When I have just a little bit like that, I mix it with 1/2 cup of applesauce and make muffins.

You could use just about any recipe calling for 1 cup pureed fruit. If you can't find one, let me know and I'll type mine up for you.
:)

[cumulus]

I love pumpkin mixed into oatmeal for breakfast. Add a bit of cinnamon or pumpkin pie spice, a dash of salt and some dried cranberries or apples and you're good to go!

[memartha]

I would mix it into pancake or waffle batter. You can also freeze it until you find a use for it.

[jtoepfert100]

This is one of my favorites and it uses exactly 1/2 cup of pumpkin:

Pumpkin Mousse

Folks will never guess a dessert as creamy and delicious as this butterscotch-pumpkin blend from Anniston, Alabama’s Patricia Sidloskas could be so low in fat and calories!

INGREDIENTS

1-1/2 cups cold fat-free milk

1 package (1 ounce) sugar-free instant butterscotch pudding mix

1/2 cup canned pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1 cup fat-free whipped topping, divided

DIRECTIONS

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Yield: 4 servings.


NUTRITIONAL INFO

Nutrition Facts: 2/3 cup mousse with 2 tablespoons whipped topping equals 96 calories, trace fat (trace saturated fat), 2 mg cholesterol, 360 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat-free milk.

[gobluem82]

Pumpkin is also great in a smoothie with a frozen banana, some yogurt, a little cinnamon--yum! I think CL even had a recipe in one of their issues a while back, but you could certainly wing it based on what you happened to have around.

[patissac]

I second the Pumpkin Mousse that Jen posted, its soooo good, it really tastes like pumpkin pie filling. I had some of the mousse left over so what I did was make a parfait out of it, with layers of graham crackers or vanilla wafers then whip cream, Yummy!

[Hoodone]

These are excellent. When I make them I use half WW flour, just use whatever milk I have on hand (although 1/2 and 1/2 is excellent!) and just use the spiced glaze. I also make them smaller than indicated. This is one of those CopyCat recipes.

Starbucks Pumpkin Scones

2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 tablespoon half-and-half
1 large egg
6 tablespoons cold butter

Plain Glaze
1 cup plus 1 tablespoons powdered sugar
2 tablespoons whole milk

Spiced Icing
1 cup plus 3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves

1. Preheat oven to 425F.
2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.
3. In a separate medium bowl, whisk together pumpkin, half-and-half, and egg.
4. Cut butter into cubes then add to dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible. You can also use a food processor. Pulse butter into dry ingredients until it is the texture of cornmeal or course sand.
5. Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.
6. Bake for 14-16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.
7. While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.
8. When scones are cool, use a brush to paint a coating of the glaze over each scone.
9. As that white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an electric mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Makes 6 scones.

[Kathy B]

Thanks for all of the suggestions....they all look great! I think I may have to break out another can of pumpkin so I can try more than one of them. :D

[colleency]

Half a batch of pumpkin muffins. I'm sorry; I don't know who posted them. :(

Pumpkin Muffins
1 1/2 C flour (I used cake flour, but I'm also wanting to try KA)
1 C sugar
1 t baking soda
1 t cinnamon
1/2 t cloves
1/4 t allspice
1/4 t salt
2 eggs
1 C canned pumpkin
1/2 C butter, melted
1 C chocolate chips (I used semi-sweet) or cinnamon chips

Preheat oven to 350. Mix dry ingredients, set aside. In large bowl, beat eggs. Stir in the pumpkin, butter and chocolate chips. Slowly add the dry ingredients. Spoon into muffin pans. Bake 20-25 minutes at 350. Makes 12 muffins.

[tperes]

A vote here for a savory pumpkin dish, that uses more pumpkin than you have leftover, but if you are tempted to open another can.....:D

Spicy Pumpkin Enchiladas -- originally posted by bobmark.

A most excellent recipe, I made these on Sunday night. They are good leftover the next day for a lunch that made my colleagues swoon at the smells emanating from the microwave. My fillings generally include black beans, and Sunday I added in sweet potato -- but that was too much for DH. He is not a sweet potato fan. I think a spinach filling would be a nice offset to all the orange -- though don't get me wrong, I love me some pumpkin! BTW -- unless I have direct plans for the remainder of a can of pumpkin, I put it in a plastic container and freeze it. THen I always have some on hand for recipes like this (I made half a recipe on Sunday w/ 1/2 can pumpkin).

Here is a link (http://community.cookinglight.com/showthread.php?t=57205&highlight=spicy+pumpkin)to the original thread. Bob made some suggestions as to what he would change after making the recipe once.

And here is the recipe:


SPICY PUMPKIN SAUCE/ENCHILADAS
("Everyday Food; May 2004)

1 15 ounce can pumpkin puree
4 garlic cloves, peeled
1 jalapeno, quartered
(remove ribs and seeds for less heat, if desired)
1 tsp. chili powder
8 corn tortillas (6 inch)
Filling of choice (see note)
1-1/2 cups grated sharp white cheese (6 ounces)

Serves 4 * Prep time: 20 mins. *Total time: 1 hour

Preheat oven to 425.

In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2-1/2 cups water, 2 tsps. salt and 1/4 tsp black pepper until smooth. (Hold blender top firmly as blender will be quite full.) Pour 1 cup of the sauce into the bottom of an 8 inch square or other shallow baking dish.

Roll tortillas with filling; mound on half of the tortilla and roll up; place seam side down in baking dish.

Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet (I didn't need to); bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool five minutes before serving.

NOTE: two cups black beans, half chopped fine in the food processor, then combined with one-half cup low-fat sour cream that has been combined with a chopped chipotle and two chopped scallions

--------------------------------------------------------------------------------
Last edited by bobmark226 : 04-19-2004 at 09:14 AM.

[Goldie]

FWIW - Dogs love canned pumpkin, and it's a great high-fiber addition to their diet.

I am too lazy, you see, to make an entire other recipe just to use something up, so sometimes the dogs benefit!

[heavy hedonist]

Throw it into a pizza dough-- great nitrition, color and subtle flavor added!

[lex]

Wanted to make this..but all i have is cheescake flavored pudding. Do you think that would work in place of the butterscotch pudding?? Thanks.


Pumpkin Mousse

Folks will never guess a dessert as creamy and delicious as this butterscotch-pumpkin blend from Anniston, Alabama’s Patricia Sidloskas could be so low in fat and calories!

INGREDIENTS

1-1/2 cups cold fat-free milk

1 package (1 ounce) sugar-free instant butterscotch pudding mix

1/2 cup canned pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1 cup fat-free whipped topping, divided

DIRECTIONS

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Yield: 4 servings.


NUTRITIONAL INFO

Nutrition Facts: 2/3 cup mousse with 2 tablespoons whipped topping equals 96 calories, trace fat (trace saturated fat), 2 mg cholesterol, 360 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat-free milk.

[penguin]

It would definitely work. The resulting flavor will be different than if you used butterscotch, but I think cheesecake might be even yummier! Of course, I've never tried the butterscotch version, but pumpkin cheesecake is yummy! I say go for it!!!:)

[Alleycat]

I love pumpkin mixed into oatmeal for breakfast. Add a bit of cinnamon or pumpkin pie spice, a dash of salt and some dried cranberries or apples and you're good to go!

I second this. I saw this suggested in Health magazine a couple years ago and it is delicious! Oatmeal, pumpkin, milk, and brown sugar. Yummy.