ISO: Uses for canned pumpkin

[Leanne]

I bought some pumpkin to make pies with & then learned my DH doesn't like pumpkin pie. Any other uses that he may not notice the pumkin in? Maybe a pumpkin bread?

[MrsReber]

I'd try the struesel pumpkin bread from CL or the pumpkin cheesecake tart from CL. Both were very good and not pumpkin-y tasting at all.

[Leanne]

Excellent - thanks.

[goldilocks]

Leanne, try this one:

CURRIED PUMPKIN-MUSHROOM SOUP

Ingredients:
2 tablespoons butter
1/2 onion, finely diced
6-8 ounce package sliced mushrooms
1 tablespoon mild yellow curry powder
1 1/2 tablespoons flour
3 cups chicken stock or broth
1 can (15 ounce) unsweetened pumpkin puree (not pumpkin pie puree)
1 tablespoon honey or 2 teaspoons packed light brown sugar
Pinch of ground nutmeg
2 teaspoons kosher salt
1/2 teaspoon pepper
1 can (5-ounce) low-fat evaporated milk or 3/4 cup half-and-half
1 tablespoon sherry or 2 teaspoons lemon juice
Sour cream, for garnish (optional)
Roasted pepitas, for garnish (optional), see Note

INSTRUCTIONS: Melt the butter in a large pot over medium-high heat. Add the onions and saute until they begin to sweat, about 1 minute. Add the mushrooms and saute about 2 minutes more, stirring occasionally.

Meanwhile, toast the curry powder in a dry saute pan over medium heat until fragrant. When the mushrooms have softened and released their liquid, stir in the toasted curry powder and flour. Gradually whisk in the chicken stock. Stir in the pumpkin, honey and nutmeg. Season to taste with salt and pepper.

Reduce the heat and simmer until flavors come together, about 10 minutes, stirring occasionally. Add the evaporated milk and heat through. Try to prevent boiling, which can cause the soup to separate.

Just before serving, stir in the sherry or lemon juice. Serve in warm soup bowls and garnish with sour cream and pepitas, if desired.

Note: Pepitas are shelled pumpkin seeds that can be purchased at natural foods stores and some supermarkets.

Serves 4.
PER SERVING: 193 calories, 8 g protein, 26 g carbohydrate, 8 g fat (4 g saturated), 19 mg cholesterol, 1,162 mg sodium, 4 g fiber.

[emilycat]

Leanne,

I loove pumpkin, so I'll throw some ideas out there.

I thought CL's pumpkin cheesecake recipe was excellent, but if your husband doesn't like pumpkin pie, he might not like that either. Nevermind http://www.cookinglight.com/bbs/smile.gif

I have a recipe for a pumpkin pudding cake that is absolutely fabulous...it's sooo easy and incredibly delicious.

Also, I just made Shirley's pumpkin gnocchi with sage butter, and they were really yummy. I can cut and paste any of the recipes for you, if you're interested.

Emily

[goldilocks]

Here's another one that is so good and a good holiday dish:

Pumpkin Crisp
A delicious variation of the classic dump cake, very appropriate around the holidays.
16 ounces canned pumpkin
3 eggs
15 ounce can sweetened condensed milk
1/2 cup brown sugar
4 teaspoons pumpkin pie spice*
1 box lemon cake mix
1 cup chopped pecans
1 cup butter, melted and cooled (2 sticks)
whipped cream to garnish
Mix pumpkin, eggs, milk, sugar and spice until smooth. Pour into a greased 9" x 13" baking pan. Sprinkle dry cake mix evenly over the pumpkin mixture. Sprinkle the nuts evenly over the top. Drizzle melted butter evenly over all. Do not mix!
Bake at 350 degrees for about one hour, or until tester comes out clean. Cool.
To serve, cut into squares and garnish with whipped cream.
Yield: about 16 servings.
* If you don't have Pumpkin Pie Spice, make your own: 2 tsp cinnamon, 1 tsp ground ginger, 1/2 tsp nutmeg, 1/2 tsp ground cloves.

[SETH885315]

emily,
i'd like that pumpkin gnocchi recipe (i love ALL gnocchi), if you wouldn't mind posting it... pretty please? http://www.cookinglight.com/bbs/smile.gif i need some new, interesting recipes to try.

seth

[Leanne]

Emilycat - how about the pumpkin gnocchi with sage butter. That sounds really good to me & maybe the taste will be hidden enough.
Thanks.

[JulieAnn]

I've made pumpkin pancakes similar to CL's sweet potato pancakes. Also good are pumpkin and chocolate chip cookies or muffins.

[Leonard]

Leanne:

I bought several cans of Pumpkin on sale around the holidays. I too had to find recipes. There is a recipe from Libby for pumpkin bread that was very good. I would call Libby or visit their webiste for recipes. After all, they are the most popular brand. This way, you are almost guaranteed to get a good recipe.

[LSB]

I found this pumpkin soup recipe in Shape magazine last year and I make it all the time. It's really quick and good.

Curried Pumpkin Soup

3/4 cup chopped onion
2 tsp olive oil
2 1/2 tsp curry powder
salt and pepper to taste
4 cups chicken or vegetable broth
1 15-oz can pumpkin
2 potatoes, cut into chunks
1/4 cup fresh cilantro, chopped

Heat oil in a large saucepan and saute onions for 2 minutes. Add seasonings; stir to coat. Add broth, pumpkin and potatoes. Bring to a boil. Reduce heat and cover partially. Cook for 15 minutes or until potatoes are done. Remove from heat and stir in cilantro.

4 servings.

[Leanne]

Ok - the Libby's site was a great idea - they have a billion recipes for pumpkin.

I appreciate all of the recipes & since I have a few cans - I'm going to try a few of them.

[This message has been edited by Leanne (edited 02-01-2001).]

[emilycat]

Leanne and Seth,

Here's the link to the recipe...that way you can see Shirley's and my comments, as well. http://www.cookinglight.com/bbs/Forum1/HTML/004043.html

[Leanne]

OK - I've got it - they sound good - but we'll see how adventurous I get - the gnocchi sound hard to make. Oh well - what's life without a little adventure?

[kwormann]

I also hate pumpkin pie, but LOVE pumpkin bread...es[ecially the pumpkin strussel bread aformentioned!

Kim

[Melina]

Hi Emily,
I also have two cans of pumpkin sitting on the shelf. Can I get the pumpkin pudding cake recipe that you offerred to Leanne? It sounds great.
Thanks,
Melina

[This message has been edited by Melina (edited 02-01-2001).]

[ginny177]

Emily - I'd love that recipe for the pump. pud. cake too. Could you post it for all of us ? TIA

[DanaSD]

Originally posted by MrsReber:
I'd try the struesel pumpkin bread from CL or the pumpkin cheesecake tart from CL. Both were very good and not pumpkin-y tasting at all.

what issue for the struesel pumpkin bread. I too, bought several cans when they were on sale over the holidays and have been looking for some recipes. I tried the CL pumpkin-spice bread - it wasn't very exciting. A little bland.

Does anyone have a recipe for pumpkin chocolate chip cookies? I had some once at a holiday party and have been searching for a recipe since.



[This message has been edited by DanaSD (edited 02-01-2001).]

[Cathy]

You might try looking at verybestbaking.com
This is the Nestle site who owns Libby's Pumpkin. There are a lot of recipes on there.

[emilycat]

Sure, here it is!

I think you'll love it; even my incredibly picky sister asked for the recipe!
From Almost Vegetarian Entertaining by Diane Shaw

Pumpkin Pudding Cake

1 cup unbleached all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 1/4 c. brown sugar
1 c. buttermilk
1 c. canned or fresh pumpkin puree

Heat the oven to 350 degrees. Lightly grease a 10-inch cake pan or baking dish.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and nutmeg. In a separate bowl, combine the brown sugar and buttermilk, stirring until smooth. Add the pumpkin and stir well to blend. Pour the wet ingredients into the dry ingredients and stir to blend thoroughly. Pour into the prepared pan and bake until set, about 40 minutes. The cake should be soft but not runny. Serve warm, cold, or at room temperature, with whipped cream or vanilla ice cream.
Refrigerate, covered. Serve chilled or at room temperature. Do not reheat.

Some personal tips: I like this dessert best at room temperature or chilled with just a little whipped cream on top (Well, Cool Whip, I never make the real stuff). I think the spices are most apparent when it's not hot.
Make sure you don't bake it too long; my sister once left it in the oven after she had turned it off, and it was really dry. I say, the moister, the better.

Hope you like it!

[SHERRY]

Here are a couple of our family favorites. They always get rave reviews http://www.cookinglight.com/bbs/smile.gif

Pumpkin Swirl Bread

8oz cream cheese, softened
1 beaten egg
1/4c. sugar
1c. pumpkin
1/2c. melted butter
1 1/2c. sugar
1 beaten egg
1/3c. water
1 3/4c. flour
1tsp cinnamon
1/2tsp salt
1tsp baking soda
1/4tsp nutmeg

Mix first three ingredients, cream well and set aside. Mix pumpkin, melted butter, sugar, one egg, and water. Now add dry ingredients to pumpkin mixture. Pour about half of pumpkin into greased loaf pan. Pour cream cheese mixture on top and swirl with fork. Top with remaining pumpkin mixture. Bake at 350* for one hour. Cool before slicing
From the Host Kitchen of Dome Ridge Bed and Breakfast, Kansas City, MO.


* Exported from MasterCook *

Pumpkin Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole eggs -- beaten
1 1/2 cups sugar
1 cup oil
1 16oz can pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 can cream cheese frosting
3/4 cup pecans -- chopped

Preheat oven to 350 and prepare a disposable aluminum jelly roll pan.
Mix eggs, sugar, oil, and pumpkin in bowl. In separate bowl, combine
flour, baking powder, baking soda, and cinnamon. Add the dry ingredients
to the pumpkin mixture. Pour into prepared pan and bake for 25-30
minutes.
Remove cake from oven. Cool and frost with cream cheese frosting and
sprinkle pecans on top.

[MrsReber]

The pumpkin struesel was in CL at the end of last year. I think it may have been November's issue? Might even be October. The cheesecake pumpkin tart was much earlier. I'd have to look that one up, unless someone else beats me to it! There is probably a previous thread on the pumkin struesel bread. I remember reading about it a few times. It was really good- my husband ate most of it!

[Shirley Panek]

Here's a link to the Pumpkin Streusel Bread. I have to say this is one of the best pumpkin breads I've had. Very moist and delicious!
http://www.cookinglight.com/bbs/Forum1/HTML/002577.html

Enjoy!

http://www.cookinglight.com/bbs/smile.gif
Shirley

[Leanne]

Thanks Shirley - the pumkin struesel bread looks yummy.
Now I have a dumb question - it calls for yogurt - does that mean plain or vanilla? I'm guessing plain, but I'm not sure.

[Melina]

Thanks, Emily. If it isn't too warm, I may try baking one this weekend.
Thanks again,
Melina

[Shirley Panek]

Leanne -

I think I used plain, but it might be just as good with vanilla. I'll have to give it a try next time.

http://www.cookinglight.com/bbs/smile.gif
Shirley

[Susan]

Here's another! http://www.cookinglight.com/bbs/smile.gif This is one of my favorite muffin recipes.

~~Susan~~

Refrigerator Pumpkin Bran Muffins
From Pillsbury's Best Muffins and Quick Breads (Clarkson Potter; March, 1999)
Yield: 30 muffins

Prep Time: 20 minutes (Ready in 45 minutes)

2 cups shreds of whole bran cereal
1 1/2 cups buttermilk*
1 cup canned pumpkin
1/2 cup oil
2 teaspoons grated orange peel
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 cup chopped nuts, if desired
3 tablespoons sugar
1. In large bowl, combine cereal and buttermilk; mix well Let stand 5 minutes until cereal is softened.

2. To cereal mixture, add pumpkin, oil, orange peel and blend well. Add flour, 1 1/2 cups sugar, baking powder soda, cinnamon, salt, cloves, allspice and puts; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.

3. When ready to bake, heat oven to 400 degrees F. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full. Sprinkle about 1/4 teaspoon sugar over batter in each cup.

4. Bake at 400 degrees F for 18 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

* To substitute for buttermilk, use 1 tablespoon plus 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1 1/2 cups. Or, substitute 1 1/2 cups orange juice for the buttermilk, and add 1 teaspoon grated orange peel to the batter.

High Attitude (Above 3,500 Feet): Decrease sugar in batter to 1 1/4 cups. Bake as directed above.

Nutrition Information Per Serving
Serving Size: 1 Muffin. Calories 170 - Calories from Fat 50 - Total Fat 6 g Saturated Fat - 1 g Cholesterol 15 mg - Sodium 125 mg - Dietary Fiber 3 g
Dietary Exchanges: I Starch, 1/2 Fruit, 1 Fat OR 1 1/2 Carbohydrate, 1 Fat

[Beth]

Originally posted by Cathy:
You might try looking at verybestbaking.com
This is the Nestle site who owns Libby's Pumpkin. There are a lot of recipes on there.

If you don't want to go to that site, I found lots of recipes at www.libbyspumpkin.com. (http://www.libbyspumpkin.com.) The Pumpkin Crunch Cake is very good, although it calls for the pumpkin pie mix. It's kind of a spice cake (not strong on pumpkin flavor)with a crumble topping. I would like to rewrite that to use plain canned pumpkin since that is what I buy for everything else and the mix seems to only be available at Thanksgiving. I can post it if you can't find it.

Here's another one I got out of a magazine. Thes have more of the pumpkin pie flavor, but a very different texture, so I guess it would depend on whether it is flavor or texture he doesn't like.

* Exported from MasterCook *

Pumpkin Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 Cup chilled stick margarine or butter
1 egg -- beaten
1/2 cup canned pumpkin
1/3 cup milk
Berry Butter
2 tablespoons dried cranberries
1/2 cup boiling water
1/2 cup butter -- softened
3 tablespoons powdered sugar

Combine flour, brown sugar, baking powder, spice, baking soda, and salt in a mixing bowl or bowl of a food processor. Cut in butter or margarine until mixture resembles coarse crumbs.

Combine egg, pumpkin and milk and add all at once to dry mixture. Stir just until moistened.

Turn doughout onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 12 wedges (I think I cut mine into 8 by habit).

Place wedges 1 inch apart on an ungreased cookie sheet. If desired, brush tops with milk (and sprinkle with coarse sugar). Bake in a 400 degree oven for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm with Berry Butter.

For Berry Butter: Combine dried cranberries and boiling water and let sit for 10 minutes. Drain and finely chop. Stir together butter, powdered sugar and softened berries. Cover and let chill at least 1 hour before serving to let flavors blend.


- - - - - - - - - - - - - - - - - - -

Per serving: 192 Calories (kcal); 9g Total Fat; (39% calories from fat); 3g Protein; 26g Carbohydrate; 37mg Cholesterol; 241mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0






[This message has been edited by Beth (edited 02-05-2001).]

[Leanne]

Thanks Beth. I did go to Libby's pumpkin site - tons of recipes there. Thanks for the scones recipe too. So many uses for pumpkin - who knew?!?

[Beth Y]

CL's Thai Pumpkin Soup from a couple of years ago was very good and pretty easy. Let me know if you want me to post it.

[Leanne]

Beth - I love Thai food - especially if it's really spicy. I'd love the recipe - thanks!

[karole]

wow----you guys were really great with those punkin receipes--but i'm wondering is it the pumpkin flavor he doesn't like or is it the heaviness of the punkin pie--i too do NOT like punkin pie--but i LOVE pumpkin chiffon pie.