Favorite Pumpkin Recipe

Pumpkin Spice Latte's (hot or cold) So delish!
http://www.acozykitchen.com/iced-pumpkin-spice-latte/
&
Chocolate Chip Pumpkin Bread/Muffins:
http://www.bettycrocker.com/recipes/chocolate-chip-pumpki...

This makes a lot. Can easily cut in half.
(Love Jennifer M's pumpkin cheese ball appetizer recipe. Looking forward to making it.)

Pumpkin Dip
29 oz. can pumpkin pie filling
4 cup powdered sugar
2 - 8 oz. pkgs. cream cheese, softened
2 t. cinnamon
1 t. ground ginger
gingersnap cookies

Combine pumpkin, sugar and cream cheese in a serving bowl. Mix well; stir in cinnamon and ginger. Arrange bowl on a plate; surround with gingersnaps.

Makes 7 cups.

Me too! I love Publix (Local grocery store) Pumpkin muffins!

But I like to make the following. Many people have shared these with me over the years :)

Pumpkin Roll

3 Eggs
2/3 cups pumpkin
1/4 cup powdered sugar
1 tsp. baking powder
2 tsp pumpkin pie spice
1 tsp. lemon juice
1tsp vanilla
1 cup sugar
3/4 cup flour

Preheat oven to 375. Grease and flour an 11" x 16" jelly roll pan.

In a mixing bowl with the electric mixer, mix together:
3 eggs 1 cup sugar 2/3 cup pumpkin 1 tsp lemon juice

Add: 3/4 cup flour 2 tsp. pumpkin pie spice 1 tsp baking powder

Beat all together and pour into the prepared jelly roll pan. Bake at 375 for 15 mins.
Sprinkle the powdered sugar onto a dish towel. When the roll is baked, turn over onto dish towel, It should release from the pan. Roll the small end (like a jelly roll). Place in the freezer or fridge to cool.

Filling for jelly roll:

8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla
4 tbs butter

With the electric mixer, cream butter and cream cheese. add sugar and vanilla. Spread on rolled cake and re-roll (without the towel). Refrigerate 1/2 hour before serving.

Pumpkin Fluff Dip

SERVES 4

Ingredients
1 (16 ounce) can pumpkin
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix
1 (8 ounce) container Cool Whip Free or fat-free cool whip
pumpkin spice (to taste)

Directions
1 Combine all ingredients in order.
2 Chill for 2 hours.

Serve with sliced apples or graham crackers.

Pumpkin Soup
one pepper and 1/2 onion sautéed in little butter or oil
Add
3 cups pumpkin from a can
2 cans veggie stock
1 cup water
herbs you like
2 table spoon sugar

Simmer till done.

Floated hard/stale bread in it.

Pumpkin appitizer
Ingredients
2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container chive-and-onion cream cheese
2 teaspoons paprika
1/2 teaspoon ground red pepper
1 broccoli stalk
Red and green apple wedges
Preparation

Combine Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.

Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.

Cut florets from broccoli stalk, and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.

Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving.

This uses a box cake mix for its base, which was kind of a turn off for me until I tried them and they were heavenly!!!

Pumpkin Cream Cupcakes

1 package Spice Cake Mix (I used Duncan Hines)
1 package (3.4 oz) Jello-o Vanilla Instant Pudding
1 Cup canned pumpkin
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
1 egg
You also need additional eggs (3?), oil (1/3 cup) and water for the cake mix!

1. Heat oven to 350 degrees.
2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper lined muffin cups.
3. In another bowl beat cream cheese with mixer until creamy. Blend in sugar and 1 egg; spoon a generous dollop on the center of the cakes directly over the batter. Swirl gently with small spoon (I used a long cake tester).
4. Bake 18-21 minutes or until toothpick intserted in centers comes out clean. Cool 5 minutes; remove to wire racks and cool completely.

These are So good, almost too good to share!

I LOVE Pumpkin and Butternut squash. The following are my favorites, all are at food.com which used to be recipezaar.com. I've used pumpkin or butternut squash or a combination for the first two of these recipes and would have a hard time figuring out which one to use if presented with a pumpkin right this moment. The butternut squash bake is what I bring to Thanksgiving now if I'm not hosting. I give home canned pumpkin butter as gifts at christmas and recently tried the pumpkin cookies and butternut squash stew (I used pumpkin) YUM!

Have fun! T.

http://www.food.com/recipe/butternut-squash-bake-12626
http://www.food.com/recipe/pumpkin-butter-20762
http://www.food.com/recipe/best-pumpkin-cookies-185445
http://www.food.com/recipe/spiced-butternut-squash-stew-2...

Pumpkin & Sausage Pasta!

It is so Yummy! You can find it online at Foodnetwork.com...it is a Rachel Ray recipe and it is a family favorite!

Southwest pumpkin soup!!
Yum. Recipe below, but adjst by adding 3 - 4 jalepenos and low sodium broth. I tend to do a little more cilantro, too.
good warm or chilled!
http://find.myrecipes.com/recipes/recipefinder.dyn?action...

OMG! I can't wait to try Michelle's pumpkin dip!! YUM!!!
Ok, my favorite recipe is Paula Deen's Pumpkin Gooey Butter Cake! I make it every year at work and even people who hate pumpkin love it! It's absolutely delicious!!! =0)

Cake:
•1 (18 1/4-ounce) package yellow cake mix
•1 egg
•8 tablespoons butter, melted

Filling:
•1 (8-ounce) package cream cheese, softened (I use whipped cream cheese because it's just easier!)
•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. 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 and jiggly. When the edges look "cake like"....then it's done! =0)

Also, there are several variations to this recipe. You can make a chocolate/peanut butter one, a vanilla/creamcheese one, a pineapple one, a banana one...........just google Paula Deen's Gooey Butter Cake. You just can't go wrong with Paula Deen! =0)

Pumpkin Granola:

Pumpkin Spice Granola
3 1/2 cups rolled oats
2 1/2 cups puffed rice cereal
2 tsp pumpkin pie spice mix
pinch ground cardamom
3/4 tsp salt
3/4 cup brown sugar
1/2 cup plain pureed pumpkin
1/4 cup plain applesauce
1/4 cup maple syrup
1 tsp vanilla extract
up to 1 1/2 cups chopped nuts
up to 1 cup dried fruit

Preheat the oven to 325F and line a large baking sheet (or two smaller sheets) with parchment paper.
In a large bowl, combine oats, puffed rice cereal. In a medium bowl, whisk together spices, salt, sugar, applesauce (do not use chunky applesauce), pumpkin puree, maple syrup and vanilla. Whisk until very smooth.
Pour wet ingredients into dry ingredients and stir with a spatula or large spoon until mixture is evenly coated. Spread on prepared baking sheet(s) in an even layer.
Bake for 30 minutes, then turn over the granola carefully using a large wide spatula. Sprinkle the nuts onto the granola, then bake everything for additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center might not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola to a cooling rack and let the rest cook for another 10-15 minutes until done.
Cool on pan or on a fine wire rack.
Break granola up as desired and store in an airtight container. Add dried fruit before serving.

Pumpkin Chocolate chip bread, totally amazing...follow recipe for pumpkin bread and add about a cup of semi sweet chocolate chips...mmm sweet goodness.
I cheat and use the Pillsbury quick bread pumpkin bread then add my Hershey chocolate chips.

I usually hate pumpkin flavored things, but one of my friends made pumpkin and cream cheese muffins. OMG so good. They also tasted like they had cinnamon in them or something along those lines. I don't have an actual recipe to give you, but try googling it. Coming from a punpkin hater, I loved them! =)

This is our absolute favorite:
http://www.verybestbaking.com/recipes/32372/LIBBYS-Pumpki...

This is our other favorite
http://www.verybestbaking.com/recipes/32364/Old-Fashioned...

There`s a web site.. go 2 allrecipes n they have good pumpkin recipes, I tried the pumpkin chocolate chip bread also tried the pumpkin chocolate brownies n they were gone as soon as it popped out of oven....