Pumpkin Recipes, please, please!

Cafe Society
1

Leaving aside the entire, from scratch pumpkin or, from tin pumpkin, I’d love some nice recipes for pumpkin cupcakes or any baked goods really.

Someone mentioned, in another thread, how easy it was to make some such thing from scratch and now I can’t get the idea out of my mind! I want to bake something yummy and pumpkiny.

{Just to be clear, I am looking for something you’ve actually baked yourself and had success with, not a recipe you heard of, or saw in a magazine, that looks good. Because I have no luck with recipes acquired in this way.}

Thank you so much for sharing!

2

Pumpkin-cranberry bread.

I’ve made this a bunch of times and adore it – very moist and flavorful. It’s gotten rave reviews from everyone who’s tried it.

I don’t keep OJ in the house, so just use water for the last half-cup of liquid. Also, I use a bag of dried cranberries (a.k.a. “Craisins”) for the cranberries.

Also, because it’s 2009 and I haven’t posted it yet this year, here’s a recipe for a super-easy pumpkin-and-black-bean soup:
**
Caribbean Pumpkin Soup**

Makes 4 servings (5 cups)

2/3 cup chopped onion
2/3 cup chopped red bell pepper
2 tsp minced garlic
1 tsp cumin
2-1/2 cups chicken broth
1 15-oz can pumpkin puree
1 15-oz can black beans, rinsed
1 15-oz can diced tomatoes, drained
salt and pepper to taste
(optional: cilantro and/or sour cream for garnish)

Saute onion and bell pepper (use either nonstick spray or a little oil) till tender. Add garlic and cumin and cook another minute. Stir in everything else and bring to a boil. Reduce heat, cover, and simmer five minutes to blend flavors.

3

Thanks Twickster, that looks yummy indeed.

May I ask, where do I get ‘pumpkin pie spice’? I don’t think I’ve ever seen it at the store or heard of it.

4

I’ve made these before, and they’re uber-yummy.

And though it’s against the rules, I have to include this recipe. I haven’t made it yet, but it looks AMAZING.

5

In the spice section at your store. It’s a mix of cinnamon, nutmeg, etc. (ginger, maybe? I’m too lazy to get up and walk into the kitchen).

6

I have a few but my favorites are these. pumpkin apple butter and pumpkin chocolate chip cookies

7

drool

8

I’ve made this recipe, or something very very very close to it many times, and it is really good. I do use the fresh cranberries, but I might try it with dried next time. Sounds like a good twist.

9

Here.

10

Pumpkin Pound Cake

Ingredients
2&3/4 cups Granulated Sugar
1 cup - Softened Butter
5 Eggs (large)
1 teaspoon Vanilla Extract

Instructions
Heat oven to 350F.
Grease 2 one pound bread pans with shortening, and flour them.

Using a large bowl, mix all the above on low speed for 30 seconds scraping bowl constantly.
Mix for 5 minutes on highest speed. Scrap bowl as needed to ensure all ingredients are well blended.

Ingredients
1/8 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
3/4 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1&1/4 teaspoons Baking Powder
1 cup Canned Pumpkin
1 cup Evaporated Milk

Instructions
Add in the above.
Mix on medium 30 - 90 seconds until blended.
Ingredients
3 cups All purpose flour

Instructions
Add in the flour on low speed 1 cup at a time.
Scrape the bowl until all the flour is incorporated.
Don’t over beat the batter at the flour addition.

Pour into two 1 pound bread loaf pans.
Smooth the batter out.
Bake for 70 to 80 minutes until a tooth pick inserted into the center comes out clean.
Cool for 20 minutes.
Remove from pan and finish cooling.
Wrap the loaf in plastic wrap while still slightly warm to retain moisture.

11

Pumpkin Caramel Pudding. I’ve made this every year since it was published and it’s wonderful. I tried to skip it last year, thinking we had enough desserts, but the kids pitched a fit.

It’s basically like pumpkin pie, only without the crust, and a LOT richer.

The caveat with the caramel (melted sugar): it does NOT look especially amber in the saucepan - well, maybe it would if you were using a white enamel one - and if you try to keep cooking it until it does, it’ll seize up and turn into hard candy. I would just occasionally drop a tiny bit into the souffle dish to see if it looked slightly golden.

12

And another favorite: pumpkin apricot bread.

13

Our current favourite: Chocolate Pumpkin Pudding Cake

I think it’s perfect when I reduce the vanilla to about a teaspoon, and I add a 1/4 tsp of salt to the sauce.

I’ve found pudding cakes aren’t terribly well known outside Canada, for some reason. The rest of the world is missing out. What’s not to love about cake with thick chocolate sauce that just magically appears?

14

Pumpkin Cheesecake

INGREDIENTS:
1/2 cup graham cracker crumbs
1/3 cup ground pecans
1 tablespoon white sugar
1 tablespoon brown sugar
3 tablespoons melted butter

1/2 cup white sugar
1/2 cup canned pumpkin
2 egg yolks
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon salt

2 (8 ounce) packages cream cheese
1/4 cup white sugar
1 medium whole egg
1 medium egg yolk
1 tablespoon whipping cream
2 teaspoons cornstarch
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs, ground pecans, 1 tablespoon white sugar, 1 tablespoon brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 7 inch springform pan.

Combine the 1/2 cup white sugar, the pumpkin, 2 egg yolks, ground cinnamon, ground cloves, ground nutmeg and salt in a medium bowl. Mix well, and set aside.

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Pumpkin Bread

3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 cups solid pack pumpkin puree
1/2 cup vegetable oil
1/2 cup apple sauce
1/2 cup chopped almonds (optional)
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 1/2 cups brown sugar (I use about half this amount)
2/3 cup water
4 eggs

Grease and flour two loaf pans. Preheat oven to 350 degrees F (175 degrees C).
Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
Bake for approximately 1 hour.

15

Mostly cinnamon and nutmeg, IIRC, with some ginger and cloves.

16

I would like to point out that Harmonious Discord AWESOMELY INVENTED that recipe in a thread I started about two years ago, describing some terrific pumpkin pound cake that I had in a restaurant, but wasn’t able to duplicate at home. Recipes on demand! That was pretty amazing.

When I make this recipe, I finish the cake with drizzled butterscotch icing.

17

You emailed a link to a nice picture of it after you made it. You could include that picture here if you want. I’ve never linked it, because it’s not mine.

I’ve never had a problem with leftovers for this. Pecans, hickory or walnuts would make a nice addition along with a little orange flavoring in it.

18

Pumpkins are easy enough to bust up and cook - steam, microwave, boil, bake. Eviscerate first, of course. Drain the cooked peeled chunks very, very well - I mean, put in a strainer over a clean dishcloth and put a weight on top well - then mash into a real pumpkin puree. I set about making a pumpkin pie and didn’t have a can of pie filling, or puree, and figured, well, I’m gonna just cook that pumpkin sitting out on the porch, faster cooking it in the microwave than driving to the store. I’m not exaggerating when I tell you the difference was like day and night. It really made a difference, don’t know why, but it was a “10” among pies,

19

A question about that pumpkin pound cake - how do you think it would do in mini-loaf pans?

We’re planning Xmas gifts right now, and that might be a winner.

20

http://www.bakespace.com/recipes/detail/Pumpkin-Whoopie-Pies-w—Spiced-Cream-Cheese-Filling/32686/

I have made these a couple of times very recently.

The first time was a trial and I brought them to physical therapy. They were a huge hit (they held a raffle for the last one) and my therapist and his assistant practically attacked me for the recipe the next time they saw me.

The second time was a birthday party and everyone who tried one raved about them.