Pumpkin Recipes

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Help, I have crazy amounts of pumpkin that I need to do something with. I have about 6 1/2 gallon ziplock bags full. It has all be roasted, but not seasoned other than just a tiny bit of salt.

So what are some good recipes? I made soup with the kids at work (but way overestimated on the amount of pumpkin I needed).

Also, can I freeze it? For how long?
 
1 part pumpkin
1 parts cream cheese
1/2 part sugar
spices (cinamon, nutmeg, ginger)

whipped together and put into a scooped-out pie pumpkin

serve with ginger snaps
 
Ohh, that sounds yummy!

And two more questions, I don’t really like pie crust, can I make a pumpkin pie and put it in a graham cracker crust instead?

And everything calls for x many cans of pumpkin, do I just mash the pumpkin and measure it out? Do I add any spices? Or do something else?

Thanks!
 
KE, if your pumpkin is fresh, it maybe stringy and fiber-y. if so, you may want to put it in the food processor.

you know, i think you can’t bake a graham crust-- i think those are for cold set pies like pudding etc.

but i make flan. i’ve added pumpkin to flan and it’s really good too.

flan:
4 eggs
1 can evap milk
1/2 cup sugar (but i don’t like mine too sweet. use less if you omit the pumpkin)
cinnamon
nutmeg
vavilla
1 C pumpkin
ALL in blender on low, try to not make it too foamy.`

heat a heavy sauce pot on stove. pour in another cup sugar. keep on med high, swirl and watch closely as sugar caramelizes.

if you can put the pot in the oven, just swirl the caramelized sugar up the sides (an inch high will be enough), let it cool.

if you can’t put that pot ion the oven, then you have to transfer the caramelized sugar to a pyrex casserole (Flat bottomed but round sides.) this transfer is harder than leaving it in the original pot. be careful-- that sugar is HOT.

i use a heavy enamelware pot so i don’t need to transfer.

let the sugar cool about 10 minutes.

heat oven 325. pour egg/ pumpkin mixture into cooled sugar pot. place flan pot **into **a larger casserole pan in the oven. fill casserole to 1 inch with HOT water.

bake. when stick comes clean (check about 40 minutes) it’s done.

cool. knife edge. make a perfect flip transfer to a platter. the sugar will be a syrup, so plan for that when you choose a platter.
 
I made these this week and they were YUMMY! Just one note for you… the recipe calls for pumpkin pie filling so you’ll need to season your fresh pumpkin like you’re going to make a pie before using it in this recipe.

Pumpkin Pie Bars
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1/2 cup melted butter
3 eggs
3 cups pumpkin pie filling
2/3 cup milk
1/4 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter

DIRECTIONS
Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.
Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.
Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before cutting.
 
I think this is the pumpkin cheesecake recipe that always gets me raves on Thanksgiving (mine came from the pumpkin can label). It’s really good- surprisingly light and very creamy, with that nice pumpkin spice flavor. My MIL loves this and always wants me to bring it for holiday dinners.
 
you can also just serve it as a side dish, as you would squash, suggest no seasoning except fresh squeezed lime juice

made this casserole in our more vegetarian days, still serve it when I bring something to an autumn potluck, and it always gets eaten
simply layer in a greased (with butter) baking pan, glass or pyrex looks pretty
stuffing – stove top, mix, or your own favorite
squash or pumpkin puree
cooked and well drained chopped spinach
sprinkle with parmesan cheese and dot with butter, bake, at 325 about 20 minutes if everything is already pretty warm, longer if it has been refrigerated, which it can be for a day or so.

spinach can be mixed with thin sliced sauteed red bell pepper and pine nuts for a Christmasy look, red, blue and white, or also add gold bell pepper.
 
I add pureed pumpkin to chili and spaghetti sauce to add lots of good vitamins and fiber. The kids don’t even know it’s there, and gobble it right up.
 
Oh- if you have cats, some cats love pumpkin and other hard squashes. One of our cats cries for samples whenever he smells us preparing it (our other cat couldn’t care less). A bit of mashed and pureed pumpkin might be a yummy treat.
 
SeekerJen said:
Oh- if you have cats, some cats love pumpkin and other hard squashes. One of our cats cries for samples whenever he smells us preparing it (our other cat couldn’t care less). A bit of mashed and pureed pumpkin might be a yummy treat.
Click to expand...
Oh that reminds me…doggies too love pumpkin, and it’s good if they have any tummy/digestive issues.
 
This is a time consuming recipe…but pumpkin raviolis are delish! If you’d like the recipe, I think the best one I’ve found is on foodnetwork. The actual pasta dough can be tough to make…just time consuming…if you have a pasta maker, it’s easier.

They make nice appetizers too.

I make homemade pumpkins pies, by baking the inside of the pumpkin in the oven, and then putting it in a food processor. The kids have a hard time when I make pumpkin pies from the can, after eating the homemade ones. Yum!🙂
 
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