Memory brought
Pumpkin Pappardelle from Healthystylemag.com
1 Tbsp chopped shallots
1 Tbsp minced garlic
2 Tbsp extra-virgin olive oil
1/2 cup diced calabaza or butternut squash
1 cup vegetable stock
3/4 cup canned pumpkin
Pinch ground cinnamon
Pinch sea salt
Pinch freshly ground blackpepper
6 oz. fresh pappardelle or fettuccine
4 tsp chopped macadamia nuts
2 Tbsp pomegranate concentrate
In a large sauté pan, sauté shallots and garlic in olive oil over medium heat until shallots are translucent. Add diced calabaza or butternut squash and sauté until tender.
Deglaze pan with vegetable stock. Add canned pumpkin, cinnamon, salt, and pepper and cook until heated through.
Boil pasta and stir into pumpkin mixture.
Evenly divide the pumpkin and pasta mixture in four bowls. Top each serving with 1 tsp macadamia nuts and 1/2 Tbsp pomegranate concentrate.
Cook's Note
Roasted and pureed fresh pumpkin, butternut squash, or sweet potatoes may be substituted for the canned pumpkin.
Sybil brought
Pumpkin Orzo from Paula Deen1 1/4 cups chicken broth
3/4 cup canned pumpkin
2 tablespoons butter
1 teaspoon honey
1 teaspoon balsamic vinegar
1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup orzo
In a medium saucepan, combine the chicken broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-heat, then add the orzo. Reduce the heat to low, and simmer, stirring frequently, until the orzo is tender, about 15 minutes. Serve immediately.
AND
Pumpkin Gooey Butter Cakes from Paula Deen
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
AND
Pumpkin Cream Cheese Spread from Better Homes and Gardens
1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).
Mary brought
Pumpkin and Black Bean soup from Rachael Ray
2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
DeeAnn brough
Penne-Wise Pumpkin Pasta from Rachael Ray
Salt
1 pound whole wheat penne rigate
2 tablespoons extra-virgin olive oil (EVOO)
3 shallots, finely chopped
3 cloves garlic, grated
2 cups chicken broth
One 15-ounce can pure pumpkin puree
1/2 cup heavy cream
1 teaspoon hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmeg
Pepper
7 leaves fresh sage, thinly sliced
Grated parmigiano-reggiano cheese, to pass around the table
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
Toss the pasta with the sauce and pass the parmigiano-reggiano around the table
and
Cinnamon-Pumpkin Custard from Better Homes and Gardens
1 cup canned pumpkin
1/2 cup refrigerated or frozen egg product, thawed, or 2 slightly beaten eggs
1/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 12-ounce can (1 1/2 cups)evaporated milk
1/4 cup granulated sugar
In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice. Stir in evaporated milk. Pour into a 9-inch quiche dish.
Bake in a 300° oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill for at least 2 hours or up to 24 hours.
Before serving, let custard stand at room temperature for 20 minutes. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over the custard. Serve immediately.
Sharon brought
Pumpkin Scones from Starbucks2 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 Tablespoons half and half
1 Large egg
6 Tablespoons cold butter
PLAIN GLAZE
1 Cup plus 1 tablespoon powdered sugar
2 Tablespoons whole milk
SPICED ICING
1 Cup plus 3 Tablspoons powdered sugar
2 Tablespoons whole milk
1/4 Teaspoon ground cinnamon
1/8 Teaspoon ground nutmeg
1 Pinch ground ginger
1 Pinch ground cloves
Preheat oven to 425°F.
Scones:
Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.
In a separate bowl, whisk together pumpkin, half and half and egg.
Cut butter into cubes then add it to the 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 coarse sand.
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 twice through the width, making three equal portions. cut those three slices diagonally so that you have 6 triangular slices of dough.
Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.
Plain Glaze:
Combine ingredients in a medium bowl. Using an electric mixer on medium speed mix until smooth.
Brush a coating of the glaze over the top of each cooled scone.
Allow plain glaze to set up.
Spiced Icing:
Combine ingredients in a cleam bowl. Using an electric mixer on medium speed. mix until smooth. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour).
Makes 6 scones(or 12 mini's)
*Sharon had to add extra flour as the dough was too sticky!
Sprice brought
Pumpkin PastaLaura brought
Pumpkin Veggie Soup and
Pumpkin Waffles
