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    You are in: Home / Cookbooks / Pumpkin
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    18 recipes in

    Pumpkin

    Are a member of the Cucurbita family which includes squash and cucumbers. Pumpkins contain potassium and Vitamin A. Pumpkin flowers are edible. In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling. The largest pumpkin ever grown weighed 1,140 pounds. Pumpkins are 90 percent water.

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    3 Reviews |  By Rita~

    Tickle you taste buds with this Hearty, Comforting, Spicy Soup. It is thicken with pumpkin puree and tomato paste. A culinary flavor explosion from the onion, garlic, lime, chipotle and dried chili. Textures you mouth will enjoy from the crisp tortillas, to creamy avocados. Use either the guajillo chile a pointed, long and narrow with a shiny, deep red skin. It can be rather hot and is used to round out the flavor in both sauces and in cooked dishes. OR you can use the Ancho which is deep reddish-brown in color, the rich, slightly fruity and is the sweetest of the dried chiles. Give it a try you'll be happy you did!

    Recipe #354020

    A great start or side to a fall meal! Pineapple can be used in place of the oranges. Alternate method for pureeing butternut Recipe #194908 which is very easy!

    Recipe #252954

    1 Reviews |  By Rita~

    Spicy pumpkin pie topped with whipped cream and sprinkled with candied ginger. This Recipe #194908 is very informative on how to make puree out of fresh squash be it pumpkin, acorn, butternut .......

    Recipe #197915

    This (Biscuit Roulade) cake is a jelly roll style filled with pumpkin ice cream. It's a bit of work, but can be done days ahead and well worth it!

    Recipe #197890

    5 Reviews |  By Rita~

    This lovely golden Savory bread is made using Pumpkin but butternut, sweet potato, or any hard cooked squash can be used. Canned or fresh cooked. It's very lightly flavored with cinnamon and ginger. Receiving it's beautiful golden color from the squash, the saffron and turmeric. You can use saffron and or turmeric.

    Recipe #189771

    19 Reviews |  By Rita~

    These are yummy, creamy & pretty swirled bars. Store cooled bars in an airtight container for up to 1 week in the refrigerator, or wrap tightly and freeze for up to 2 months.

    Recipe #145325

    6 Reviews |  By Rita~

    Fall is a great time to start up those ovens and bake these muffins! Nice warming comfort food!

    Recipe #142016

    1 Reviews |  By Rita~

    I was making a pumpkin pie and didn't have any kind of milk so I used cream cheese and it was great.

    Recipe #107929

    6 Reviews |  By Rita~

    You've got pumpkin and apple in one. This is a moist spicy cake with pieces of apple throughout. Optional-If you have a real sweet tooth drizzle powdered sugar mixed with buttershots or apple shnapps to glaze cake. This would also be great with dried cranberries or raisins mix in along with the apples. This recipe was given to me by Tim a Great guy I work with. Yes tweaked a bit! Made 60 mini muffins Nov 26, 2013 baked them for 15-18 minutes and I made twice the amount topping. I brought them to a party(leaving 12 home) so everyone could have a bite and room to enjoy the other food.

    Recipe #107539

    8 Reviews |  By Rita~

    I've made this soup fast, tasty, and easy! It 's creamy fruity with a slight kick from the ginger. A real comfort soup. I don't peel my squash just blend it up smooth in a vita mix or any high powered blender. You never know it's in there. But your body will love you for it! This I tried to keep low in fat and sugar by using low fat milk and pears in a light syrup. In the picture I garnished with recipe #50958 and fresh ripe pears slices. Alternate method for pureeing butternut Recipe #194908

    Recipe #102830

    4 Reviews |  By Rita~

    This I made with spices Kim sent me from Texas!You can buy them on line or you may be lucky enough to have it in your area. I made this with seeds from a small pumpkin so adjust accordingly. You may not think its enough seasoning before baking but it will turn a nice golden color and be full of taste.

    Recipe #102043

    18 Reviews |  By Rita~

    I fooled a lot of people; they still think the pie couldn't have tofu in it! I make it with a lot of spices. Be flexible; use more or less as need be. I also skip the crust and put it into a Pam-sprayed dish.

    Recipe #78098

    3 Reviews |  By Rita~

    I came up with this version of my creamy cheese cake just for the holidays! You can use extract instead of amaretto. You can also use any of the hard squashs as butternut or sweet potato thats been baked and mashed smooth.You can also bake in a water bath by adding 1/2 inch of water to pan. Be careful removing cake when cooked if there''s any water left.

    Recipe #75586

    3 Reviews |  By Rita~

    A nice way to start Thanksgiving Morning with these moist and spicy pancake! You can use can or your own roasted and pureed pumpkin, butternut, acorn squash, sweet potatoes, or your favorite squash. Try topping with Amaretto Pecan Syrup recipe #70565 or and Pecan Honey Butter recipe #69286

    Recipe #75533

    4 Reviews |  By Rita~

    This a a great Halloween treat,Thanksgiving Appetizer or just a nice way to spend a Autumn Day. And yes you can eat the pumpkin. Keep the fondue warm over as low heat as possible to avoid scorching the cheese.

    Recipe #72105

    1 Reviews |  By Rita~

    I found this on line because OzCoMartha requested a Aussie pumpkin soup. "Chumpkin SoupChef: Steve from the Lake No, it's not a typo...It's Chicken and Pumpkin soup!" I'm posting my directions as well his! Ingredients are exact except I put 1-2 tablespoons butter next to a Knob of butter!Haven't tried it yet!I do have a garden of squash and soon as it's ready I will be making it! I myself prefer my Recipe #43697

    Recipe #69085

    1 Reviews |  By Rita~

    Freeze your home grown shredded zucchini so when your pumpkin is ready in the fall in can make this delish cake.

    Recipe #52084

    8 Reviews |  By Rita~

    Give it a try! Comfort Food! A lower fat version of Recipe #15276

    Recipe #52075


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