Pumpkin Recipes

Here are six pumpkin recipes to help you through the day. Enjoy!

CLASSIC SPICED PUMPKIN PIE

This is from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “This pumpkin pie is a good classic version, perfect for Thanksgiving or any fall or winter dinner or potluck. Use canned or homemade pumpkin puree in this recipe.” Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 70 minutes; Yield: Serves 8.

To view this online, click here.

Ingredients

1 1/4 cups pumpkin puree

3/4 cup sugar

1/2 teaspoon salt

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon all-purpose flour

2 eggs, lightly beaten

1 cup evaporated milk, undiluted

2 tablespoons water

1/2 teaspoon vanilla extract

9-inch pie crust, unbaked

Preparation

Preheat oven to 425°. Line a 9-inch pie plate with pie pastry, homemade or purchased.

In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, and flour. Add eggs; mix until well blended. Add evaporated milk, water and vanilla; mix until smooth and well blended. Pour pumpkin pie mixture into the prepared pastry lined pie plate.

Bake at 425° for 15 minutes. Reduce heat to 350° and bake for about 35 minutes longer, until the pumpkin filling is set.

EASY LAYERED PUMPKIN CHEESECAKE

This also comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “ This cheesecake is completely homemade, and it takes just minutes to prepare.

“From the homemade cinnamon-spiced graham cracker crust to the luscious double layer pumpkin filling, this cheesecake will look (and taste!) like you spent half the day in the kitchen!

“The cheesecake is made in a 9 1/2- X1 3/4-inch deep dish pie plate. If your pie plate is slightly smaller, you might have a little extra filling. There's very little expansion, so you can fill it nearly to the rim. Just be careful moving it to the oven!

“If you do plan to use a smaller ‘ready’ crust, I listed the measurements for a smaller amount of filling below the recipe.

“Make this cheesecake at least 4 hours before you plan to serve it to give it plenty of chilling time.” Prep Time: 15 minutes; Cook Time: 57 minutes; Total Time: 72 minutes; Yield: Serves8.

Ingredients

Graham Cracker Crust

2 cups fine graham cracker crumbs

1/4 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

8 tablespoons melted butter (1 stick)

Vanilla and Pumpkin Filling

3 packages (8 ounces each) cream cheese, softened

3/4 cup light brown sugar, packed

1 teaspoon vanilla extract

3 large eggs

1 cup canned pumpkin

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

whipped cream or whipped topping for serving, optional

caramel sauce or butterscotch sauce for serving, optional

Preparation

Heat the oven to 375° F.

For the crust, combine the graham cracker crumbs, 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 8 tablespoons of melted butter in a large bowl. Mix thoroughly until all crumbs are blended into the butter.

Spread the crumbs in a 9- to 10-inch pie plate and tamp down firmly over the bottom and the sides.

Bake for 12 minutes. Remove to a rack to cool.

Reduce the oven temperature to 325° F.

In a large mixing bowl with electric mixer, beat the cream cheese with the 3/4 cup of brown sugar until smooth and creamy. Add the vanilla and eggs and beat until well blended. Pour 1 1/2 cups of the cream cheese mixture into the cooled crust.

Into the remaining cream cheese mixture, beat the pumpkin, 1 teaspoon of cinnamon, and the nutmeg. Spread over the first layer.

Bake the pie for 40 to 50 minutes, until set and just slightly jiggly in the center.

Cool on a rack. Cover and refrigerate until thoroughly chilled (about 3 to 4 hours) before slicing.

Serve topped with whipped cream and drizzle with caramel or butterscotch sauce, if desired.

Serves 8, or up to 12 if slices are quite small.

Filling amounts for a smaller pie:

2 packages (8 ounces each) cream cheese, softened

1/2 cup light brown sugar, packed

1/2 teaspoon vanilla extract

2/3 cup canned pumpkin

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Follow the directions above, using 1 cup of the plain vanilla filling for the bottom layer.

Bake for about 35 to 40 minutes.

Top the whole pie with whipped cream or whipped topping before serving, or add a generous dollop to each serving.

PUMPKIN ROLL

This comes from Trisha Yearwood, country music star and star of The Food Network’s Trisha’s Southern Kitchen. Total Time: 1 hr 20 min; Prep: 15 min; Inactive: 50 min; Cook: 15 min; Yield: 16 servings; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/pumpkin-roll-recipe.html?oc=linkback

Ingredients

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

1 teaspoon ground ginger

1/2 teaspoon salt

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 cup pecans, finely chopped

1 cup confectioners' sugar, plus more for sprinkling

Two 3-ounce packages cream cheese, room temperature

1 stick butter (1/2 cup), room temperature

1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.

With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon. Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.

Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.

With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.

GINGER PUMPKIN PIE

Kathy Kingsley is one of About.com's American Food experts. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

To view this online, click here.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

SPICY PUMPKIN PIE

Servings: 8

View recipe: http://diabeticgourmet.com/recipes/html/154.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154

Ingredients

1 (9-inch) pastry shell

1 tsp ground cinnamon

1-1/2 cup pumpkin (canned)

1/2 tsp ground nutmeg

2 eggs; beaten

1/2 tsp ground ginger

1 cup low-fat milk

1/4 tsp Salt

3 tbsp liquid cal-free sweetener

1 pinch ground cloves

2 tbsp brown sugar, packed

Light vanilla ice cream

Directions

Prick pastry shell with a fork. Bake in 450F oven for 8 min.

Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.

Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.

Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.

Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit

VEGAN PUMPKIN RISOTTO

This is from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.

“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.

To view this online, click here.

Instructions:

1 onion, diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp vegan margarine or butter

salt and pepper to taste

Preparation

Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.

Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.

Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.

Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.

All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.