Pumpkin Recipes

• 1 pastry for single-crust pie
  
• 2 eggs, slightly beaten
  
• 2 cups fresh pumpkin puree
  
• 1/4 cup half-and-half or light cream or milk
  
• 3/4 cup granulated sugar
  
• 1 tablespoon all-purpose flour
  
• 1 teaspoon vanilla
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon ground cinnamon
  
• 1/4 teaspoon ground nutmeg
  
• 1/8 teaspoon ground allspice
  
• 1/4 teaspoon ground ginger

1. Prepare and roll pastry for single-crust pie.
   
2. Line a 9" pie plate with pastry.
   
3. Trim; crimp edge as desired.
   
4. In a large bowl stir together eggs, pumpkin, and half-and-half.
   
5. Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
   
6. Pour pumpkin mixture into pastry-lined pie plate.
   
7. To prevent over browning, cover edge of pie with foil.
   
8. Bake in 375 F oven for 25 minutes.
   
9. Remove foil.
   
10. Bake for 40 minutes more or until a knife inserted near the center comes out clean.
    
11. Cool on a wire rack.
    
12. Cover and refrigerate within 2 hours.

[via Recipezaar]

A delicious alternative: Pumpkin Eggnog Pie Recipe

• 1 1/2 cups pumpkin seeds
  
• 2 teaspoons melted butter or melted oil (olive oil or vegetable oil work well)
  
• salt
  
• garlic powder (optional)
  
• cayenne pepper (optional)
  
• seasoning salt (optional)
  
• cajun seasoning (optional)

1. Preheat oven to 300° F.
   
2. While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
   
3. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
   
4. Spread pumpkin seeds in a single layer on baking sheet.
   
5. Bake for about 45 minutes, stirring occasionally, until golden brown

[via Recipezaar]

A delicious alternative: Sweet and Salty Pumpkin Seeds recipe

• 1 1/2 lbs mixed variety of dried beans (I used yellow eye, African red beans, and flageolet - but I would think a mix of black, kidney, and pinto beans would work well)
  
• 28 oz can crushed tomatoes
  
• 1 15 oz can pumpkin puree
  
• 2 serrano chiles, minced
  
• 3 chipotle chiles in adobo, minced
  
• 4 c vegetable stock
  
• 1-2 c water
  
• 1 onion, chopped
  
• 3 cloves garlic, minced
  
• 1 1/2 T cumin
  
• 1/2 cinnamon stick
  
• 2 t ground coriander
  
• 2-3 t salt (taste)
  
• 1 1/2 T chili powder
  
• Several dashes of Tabasco
  
• Garnishes: Shredded cheese, Cilantro, Sour cream

1. Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes. Serves 8.

[via tastyeatsathome.wordpress.com]

Another Vegetarian Chili Recipe

• 1 1/4 cups all-purpose flour
  
• 2 tablespoons sugar
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon cinnamon
  
• 1/2 teaspoon ginger
  
• 1/2 teaspoon nutmeg
  
• 1/2 teaspoon salt
  
• 1 pinch clove
  
• 1 cup milk
  
• 6 tablespoons canned pumpkin puree
  
• 2 tablespoons melted butter
  
• 1 egg

1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
   
2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
   
3. Fold mixture into dry ingredients.
   
4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
   
5. Cook pancakes about 3 minutes per side. Serve with butter and syrup.
   
6. Makes about six 6-inch pancakes.

[via Recipezaar]

A delicious alternative: Spiced Pumpkin Waffles Recipe

• 2 cups all-purpose flour (spooned and leveled)
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon pumpkin-pie spice
  
• 1/4 teaspoon salt
  
• 1/2 cup (1 stick) unsalted butter, room temperature
  
• 1 cup sugar
  
• 1 large egg
  
• 1 can (15 ounces) pure pumpkin puree
  
• 4 ounces semisweet chocolate, chopped

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
   
2. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
   
3. Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
   
4. When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

Many thanks for
SquidAngel blessings from