I haven't made this for years, but I used to make it every Thanksgiving as it was my late FIL's favourite dessert. I guess you could use any whisky but I do recommend Canadian rye. This is not a heavy pie and is good after a big meal. This is based on a Mennonite recipe called Karrups Pie Mit Schnapps.
We've all heard of roasting pumpkin seeds -- now you can roast the pumpkin too! Makes a colourful and tasty side dish for a number of meals, but I especially like it with chicken or fish. Feel free to try different spices or just use salt and pepper for a more simple but equally good version.
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.
I saw this soup made on television one cold, wet morning. It looked so delicious I shot up to the shop, bought some pumpkin and made it for lunch. It was absolutely delicious, silky smooth and not too spicy. This recipe serves 8, but if there is any left over, it can be frozen and reheated in the microwave.
I'm so surprised this hasnt already been posted! I made this lastyear for a church picnic and got 2nd place in the pie contest. AND this guy tasted my pie and offered to pay me to make him some for Thanksgiving! And of course I took up the offer!! LOL! Make this, its so much better than the average pumpkin pie. You won't be sorry!!
At first glance, the origins of this dish may be a bit confusing. We associate risotto with Italia and the spices are North African. Truth be told, the dish is actually from Cyprus. Bulgur is a frequent menu item for me and I'm looking forward to trying this one as pumpkins become more readily available in the market. The original recipe calls for a much larger amount of oil, I've reduced it to make this dish a little lighter. Posted for the Zaar World Tour.
This is another holiday treat, good with coffee, tea or hot cider. It can be frozen with excellent results. If you are tempted to slice it straight from the freezer, please be sure to defrost it before you eat it.
I found this on my MSN homepage. It has a recipe section. I think it's a Libby recipe. It caught my attention because, first of all, I love pumpkin. But I had wanted to try to make apple butter, but didn't find any that didn't make a vat of it. I don't want to make that much, afraid it might be too much for us to eat. Hope you enjoy this. It's really easy and quite tasty.
This is my personal rendition on a favorite from Quebec. The addition of pumpkin to ordinary mashed potatoes gives them an nice earthiness that goes well with roasted poultry or other autumnal fare. I have not tried it with canned pumpkin but will experiment eventually. Though I don't cook much with butter, you should feel free to add some more to suit your taste.