Sweet and Savory Pumpkin Recipes
Pumpkin Frappe
In a blender, combine 2 cups vanilla ice cream, 1 1/4 cups pumpkin, 3/4 cup crushed ice, 2/3 cup orange juice, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves and 2 medium frozen bananas that have been cut into chunks. Purée until well mixed and smooth, about 3 minutes. Divide mixture between 4 margarita glasses. Sprinkle with a little nutmeg. Serve immediately. Serves 4.
Source: www.betterrecipes. com
Honey-Pumpkin Butter
In medium saucepan, thoroughly mix 2 cups pumpkin purée, 1/2 cup honey, 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1/4 teaspoon each nutmeg and ginger, 1/8 teaspoon cloves and 1/4 teaspoon salt. Simmer, uncovered, over low heat about 40 minutes, stirring frequently, until thick like apple butter. Ladle into jars and refrigerate. Use as you would apple butter. Makes about 1 1/2 cups.
Source: www.pumpkin masters.com
Savory Ravioli
In large bowl, combine 1 1/2 cups ricotta cheese, 1 1/4 cups pumpkin, 1/4 cup shredded Parmesan, 1/2 cup shredded mozzarella, 2 tablespoons minced fresh parsley, 1 tablespoon minced fresh sage, 1 teaspoon freshly ground nutmeg, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper and 1/8 teaspoon ground cloves. Cut each wrapper from a package of egg roll wrappers in half, making two rectangular sheets. Place a heaping teaspoon of pumpkin mixture onto one half of the rectangle, leaving edges free. Brush edges lightly with water. Fold rectangle in half and crimp edges together with tines of a fork to form the ravioli. Dust each ravioli with a bit of flour and set aside.
Bring a large pot of water to boil. Reduce to a simmer; cook ravioli 6-7 minutes, or until they are puffed in the center and soft at the edges. Drain carefully. To serve, arrange on a large platter. Drizzle ravioli with warm, store-bought pasta sauce, and garnish with sprigs of fresh parsley and sage leaves, if desired. Serves 4 to 6.
Source: www.betterrecipes.com
Thai-Spiced Pumpkin Soup
Preheat oven to 375 degrees. Carefully cut 2 small pumpkins (about 1 pound each) into halves (or quarters). Slather each piece with 3 tablespoons melted butter and sprinkle generously with 2 teaspoons sea salt. Place on baking sheet, skin-sides down. Roast about 1 hour, or until tender throughout.
When pumpkins are cool enough to handle, scoop flesh into a large pot over medium high heat. Add 1 (14-ounce) can coconut milk and 1 teaspoon red Thai curry paste and simmer until heated throughout. Remove from heat and purée with a hand blender. Add hot water 1 cup at a time, puréeing between additions, until soup reaches desired consistency. Return to heat and bring to a simmer. Add more curry paste and salt to taste. Top each serving with 1 tablespoon toasted pumpkin seeds. Serves 6.
Source: www.101cookbooks.com
Vegan Pumpkin Risotto
In large saucepan, sauté 1 diced onion in 1 tablespoon olive oil over medium heat 3-5 minutes, or until soft. Add 2 cups arborio rice. Cook, stirring, 1-2 minutes. Slowly add 1 cup white wine. Start adding 4 cups vegetable broth, 1/2 cup at a time. Allow moisture to cook off before adding the next 1/2 cup. Stir frequently. When all the broth has been used, add 1 cup pumpkin, 1 teaspoon minced fresh ginger root, 1 teaspoon nutmeg, 1 tablespoon chopped fresh basil, 1 tablespoon butter, and salt and pepper to taste. Serves 8.
Source: vegetarian.about.com.
Crustless Pumpkin Pie
Preheat oven to 400 degrees. Combine 1 (15-ounce) can pumpkin, 1 (12-ounce) can evaporated skim milk, 1/2 teaspoon salt, 3 teaspoons pumpkin pie spice, 1 teaspoon vanilla and 2/3 cup Splenda. Beat until smooth. Pour into 9-inch pie plate lightly coated with oil. Bake 15 minutes, then reduce heat and bake at 325 degrees for 45 minutes, or until a knife inserted in the center comes out clean. Serves 8.
Source: www.health discovery.net/recipes
Fat-Free Pumpkin Muffins
Preheat oven to 400 degrees. Coat 12 (2 1/2-inch) muffin cups with cooking spray. Combine 1 cup pumpkin, 1 cup crushed bran cereal, 3/4 cup skim milk, and 1/3 cup light corn syrup in bowl. Add 2 slightly beaten egg whites. In another bowl, combine 1 1/4 cups flour, 1/3 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt and 1/2 cup raisins. Add pumpkin mixture and stir until well blended. Spoon into prepared muffin cups. Bake at 400 degrees 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes. Remove and cool on wire rack. Makes 12 muffins.
Source: www.health discovery.net/recipes
Pumpkin Flanwith Gingersnap Crust
Place 1 cup sugar in small saucepan over medium heat, stirring frequently, 10 minutes or until melted and caramel color. Quickly pour into 9-inch deep-dish pie plate; swirl around bottom and sides to coat. Set aside.
Preheat oven to 350 degrees. Combine 1 (14-ounce) can sweetened condensed milk, 1 (12-ounce) can evaporated milk, 1 cup pumpkin purée and 5 large eggs in blender. Cover and blend until smooth. Pour over caramel in pie plate. Place plate in large roasting pan; fill with water to 3/4-inch deep. Carefully place in oven. Bake 40-45 minutes or until a knife inserted near center comes out almost clean. Remove flan from water; place on wire rack to cool completely.
In small bowl, combine 1 cup gingersnap cookie crumbs (about 24 cookies) and 2 tablespoons melted butter. Pack mixture onto cooled flan. Refrigerate overnight. To serve, run knife around edge of dish. Invert serving plate over dish. Turn over; shake gently to release. Serves 10.
Source: NestleNewsroom.com
Individual Swirled Pumpkin Cheesecakes
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Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
Beat together 2 (8-ounce) packages softened cream cheese, 1/2 cup sugar, 1 1/2 tablespoons flour, 1 teaspoon vanilla extract and a pinch of salt until smooth. Beat in 2 large eggs one at a time, beating well after each. Transfer 1/2 cup batter to medium bowl. Add 1/2 cup pumpkin purée and 2 tablespoons gingerbread-flavor creamer (such as Coffee-mate) to the other half of the cheese mixture; stir until blended.
Preheat oven to 300 degrees. Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with a knife. Bake 16-18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate 4 hours before serving. Cheesecakes will hold 3-4 days tightly covered in refrigerator. Can be frozen in airtight container up to 1 month. Serves 12.
Source: NestleNewsroom.com
