Help! Overload of Fresh Pumpkin!

Spicy Pumpkin Soup http://www.elise.com/recipes/archives/001439spicy_pumpkin...
or Pumpkin Butter
http://allrecipes.com/Recipe/Pumpkin-Butter/Detail.aspx
Good luck!

I tend to have this problem also. I get on a kick and finally someone has to give me a kick in the butt to get me out of it. If you have it frozen, save it for awhile. Get it out in March, then again in June, and then is August and Sept. If you you feed it to them in smaller doses, it will seem like just the norm instead of overload. This time of year is always a little bit pumpkin crazy, but trust me, it tastes just as good in the spring and summer as it does in the fall and winter!

I don't have the recipe but there is one out there for pumpkin cheesecake & it's sinful it is so good!

I've used fresh pumpkin for this pie recipe for years. Everyone loves it:
unbaked pastry shell
2 eggs
1 c brown sugar
1 Tbsp flour
1/2 tsp salt
2 1/2 tsp pumpkin pie spice
(or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4
tsp of allspice)
2 cups of pumpkin
1 2/3 cup of evap milk
Beat eggs, add rest of ingred, pour into pie shell, bake at 450 deg for 10 min, then reduce temp to 350 deg and bake 40-50 min longer, or until knife in center comes out clean.
Good luck!

I have 2 more awesome recipes to add to your collection.

Streusel topped Pumpkin Pie found at allrecipes.com I don't make regular pumpkin pie anymore! I use pumpkin pie spice instead of the ginger and nutmeg. With fresh pumpkin, I just cook it longer to be sure it's done.

My other favorite is a pumpkin roll/log:

3 eggs (beat for 3 minutes)
2/3 c. pumpkin
1 c. sugar
1 t. baking soda
1/2 t. cinnamon
1/4 c. flour
1/3 c. chopped nuts (I use more)

Mix all the ingredients except the nuts (I put some in anyway.) Grease a 10" X 15" cookie sheet (with sides) and line with wax paper (it's just as easy to spray it with Pam). Pour the mixture into the cookie sheet and sprinkle with nuts. Bake at 375 for 15 min. Sprinkle powdered sugar on a tea towel and turn the cake onto the towel. If you used wax paper, peel it off (sometimes a chore, especially if your oven isn't level or your cookie sheet "warps".) Roll the cake into the towel and cool in the fridge for at least 1 hr.

FILLING:
8 oz. soft cream cheese
3/4 t. vanilla
2 T. soft butter
1 c. powdered sugar

Whip ingredients until smooth. Unroll the cake, spread filling over entire cake and reroll. Chill for at least 2 hrs before cutting.

Enjoy! Don't ever give up on fresh pumpkin! It's work, but it's the best!

Happy Thanksgiving!

G.

I have not tried this yet, but am going to today. I got a screaming deal on cream cheese this week and have 4 bricks to use, so I found this reciepe for Cream Cheese Pumpkin Muffins. I have been told these taste like Starbucks muffins...YUMMY!

Yield: 24 muffins

Ingredients:
• For the muffins:
• 3 cups flour
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 2 tbsp pumpkin pie spice
• 1 tsp. salt
• 1 tsp. baking soda
• 4 eggs
• 1 ¼ cups vegetable oil (I used peanut oil because that is what I had on hand)
• 2 cups sugar
• 2 cups pumpkin puree

For the filling:
• 8 oz. cream cheese, softened (I used 1/3 less fat cream cheese)
• 1 cup powdered sugar

For the streusel topping:
• ½ cup sugar
• ¼ cup and 1 tsp. flour
• 4 tbsp. butter, cubed
• 1 ½ tsp. cinnamon

Directions:
• To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I only let it sit in the freezer while I made the rest of the recipe. The log was soft when I cut it, but it still worked well. Just a little messy)
• To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.
• To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
• Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

Also have not tried this one either, but is sounds delicious!

Pumpkin Apple Breakfast Bread

• 3 cups whole-wheat flour
• 1 cup sugar
• 1-1/2 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• Three eggs
• 1-1/2 cups pumpkin puree
• 1/2 cup chopped tart apples
• 1/2 applesauce
• 1/2 cup vegetable oil
• 1 cup golden raisins
• 1/2 cup chopped walnuts
• Heat oven to 350° F degrees. Butter two loaf pans.
• Mix first nine ingredients in a bowl. In a separate bowl, beat together eggs, pumpkin, apples, applesauce, and oil. Add in dry ingredients and mix until just moistened. Stir in raisins and walnuts.
• Bake for 1 hour 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pans for about fifteen minutes; remove from pans and cool on rack

E.,
I cook and store my pumpkin as well , be sure it is in air tight freezer bags. You can heat it up add a small amount of butter and cinnomon sugar and serve it like mashed potatos.We love it and it is very healthy.If it is too thin just add a bit of instant potato to it to thicken them up. I also cook and dice my pumpkins and make like a stir fry with onion, green peppers,pumpkin chunks and mushrooms and serve it with just about anything except fish.
Another idea is you could bake up stuff and donate it to the local senior citizens meals on wheels they can always use extra stuff for the disabled especially this time of year.

feed that pumpkin to your rescue dogs (if you have any). Dogs love pumpkin. I am in the process of making my pumpkin puree into frozen cubes-just the right size for a nutritious snack for my 2 dogs. One of the rescue groups I have visited freezes their pumpkin into Kongs every day and gives it to the dogs before they go home for the night.

C.

PUMPKIN GINGERBREAD WITH CARAMEL SAUCE
(TO DIE FOR!!!)

2 1/4 C all purpose unbleached flour
1/2 c sugar
2/3 c butter
3/4 c coarsely chopped pecans
1 1/2 t ginger
1 t baking soda
1/2 t cinnamon
1/4 t salt
1/4 t cloves
3/4 c buttermilk
1/2 c light molasses
1/2 c cooked, mashed pumpkin
1 egg

CARAMEL SAUCE
1/2 c butter
1 1/4c firmly packed brown sugar
2 T light corn syrup
1/2 c whipping cream

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and sugar. Using pastry blender or knife, cut in 2/3 c butter until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4C of minxture into bottom of ungreased 9 inch square pan.

To remaining mixture, add all remaining ingredients (except caramel sauce); mix well. Pur evenly over base. Bake at 350 degrees for 35-45 minutesor JUST until toothpick inserted comes out clean. DO NOT OVERBAKE!

In med saucepan, melt 1/2 c butter, stir in bown sugar and corn syrup. Bring to a boil slowly; cook unti lsugar dissolves, about 1 minute, stirring constantly. Stir in whipping cream; return to a boil. Remove from heat.

Serve sauce over warm gingerbread topped w/ a scoop or ice cream or whipped cream, if desired. (DOESNT need it!) Garnish w/ pecans, if desired.

9-12 servings.

When using fresh pumpkin for pies, sometimes you need to simmer it to get some of the moisture out of it. This year, I put some of mine in a fine-mesh strainer and just let some of the excess liquid drain out. The thicker pumpkin goop worked just fine.

I have had great luck freezing pre-measured amounts in air-tight bags. Works great!

I have also make wonderful pumpkin soup. You can use chicken broth or veggie broth along with the pureed pumpkin. I prefer to make mine savory, with the addition of minced garlic, sauteed onion, salt, pepper (more garlic), chili powder, cumin. I even made a batch with a chipotle pepper in it. That's one small dried chipotle in about a gallon of soup. It had a kick! And it was wonderful served with a dollop of buttermilk or sour cream. Sorry there's no measurements, I tend to cook with what's on hand based on how much I need. Try using a recipe for a savory butternut squash soup as a starting point.

For a pie filling, try 2 c. of thickened (either by draining or simmering) pumpkin puree, whipped with an 8-oz bar of cream cheese, a can of sweetened condensed milk, 2 eggs and your favorite pie seasonings.
Use your favorite crust in a deep 9" pie pan, heat the crust at 350 for 5 minutes. Then pour the filling into the crust, bake at 350 for 45 minutes (more if nec3essary). Yummy!!!!
Also works well with mashed sweet potato!

Don't waste that pumpkin!

I use cooks.com. I love that website!! Also, what about donating to a charity, shleter, or church. With the holiday coming up alot of needy families would love to have your fresh pumpkin foods that your family is sick of :)

Make pies and give them to one of the food charities serving the homeless or poverty stricken. If you don't have time to make the pies or cakes, call and find out who could use all that pumpkin to make the pies.

can't you can pumpkin???

Here are two of my favorite pumpking recipes.
Pumpkin dip
Yield 12 servings (serving size: 2 tablespoons dip and 2 apple slices)
Ingredients
• 3/4 cup (6 ounces) 1/3-less-fat cream cheese
• 1/2 cup packed brown sugar
• 1/2 cup canned pumpkin
• 2 teaspoons maple syrup
• 1/2 teaspoon ground cinnamon
• 24 apple slices
Preparation
Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple

source cooking light magazine.

Description
You can even shape these pancakes like pumpkins.

Ingredients
2 c flour
1 tbsp baking power
2 eggs
3 Tbsp. oil or melted butter, plus 1 Tbsp
1/2 tsp. salt
2 Tbsp. sugar
1 3/4 cups milk
1/2 cup pumpkin pie filling
1/4 tsp. pumpking pis spice.

Directions
1. Sift the flour, baking powder, salt, sugar, and pumpkin pie spice in a large bowl.
2. Whisk the eggs and milk in separate bowl. Whisk in the butter or oil and the pumpkin mash. Pour over the dry ingredients and stir, but don't beat. It's okay if the batter is lumpy.
3. Melt 1 tsp. butter in a griddle or an electric skillet over medium high. Then, being careful not to splatter the hot butter, drop about 1/4 cup of batter for each regular-size pancake. Be sure to leave enough room between the cakes for them to grow. Drizzle the batter into a pumpkin shape.
4. Cook until the pancakes bubble on the and brown on the bottom. Flip; then cook until brown on the other side.
note : use 1/2 teaspoon of pumpkin pie spice if useing not using pie filling and add an extra tablespoon of sugar. Will make waffles as well and you may want to thin batter if using pancake molds.

E. -

I'm sorry I don't know much about using fresh pumplin, but I wanted to hear more about your business. I also wondered if you have every tried a natural balancing cream for your fibromyalgia?

L. L.

go to www.allrecipes.com and type in pumpkin bisuits. it'll give you the recipe for it. i serve it with cream cheese icing in the middle and my family is nuts for it. the also have a really awesome recipe for pumpkin cheese cake that i'm still getting begs for to make. good luck!

Here is a savory dish for you - this is one of our favorites, Sausage Pumpkin Pasta:
http://www.foodnetwork.com/recipes/rachael-ray/pasta-with...

How about pumpkin pudding? I loved it as a kid but forgot all about it until I saw your post.

http://www.cooks.com/rec/search/0,1-0,pumpkin_pudding,FF....

Chocolate Chocolate Chip Muffins (easy and hides that you are using pumpkin)

1 box chocolate cake mix (Devil's food, etc.)
2 cups pumpkin (or one 15 oz. can)
1 cup water
1 cup mini-chocolate chips (regular size works, too)

Mix all ingredients.
Grease muffins cups (or paper cupcake liners).
Bake 350 degrees 30 minutes.

If you make them when the others aren't watching, they won't know you used pumpkin. :)

Freeze some in measured batches and use over time.
If you don't have The Sneaky Chef or the other hidden-puree cookbook, check them out at the library. There are many recipes that call for squash puree. It adds nutrition to foods that you wouldn't normally expect.

I have a great recipe for Pumpkin Knot Rolls. I actually got it out of Taste of Home magazine. My sister made them for Thanksgiving several years ago, and it just isn't Thanksgiving without them any more. They are a yeast dinner roll, but soooo yummy!

If you want the link to the website and the recipe with pictures, here it is.

http://www.tasteofhome.com/Search/Advanced?SearchPhrase=P...

Otherwise, here's the recipe:

2 pkg. active dry yeast
1 c. warm milk (110-115 degrees)
1/3 c. butter or margerine, softened
1/2 c. sugar
1 c. cooked or canned pumpkin
3 eggs
1 1/2 teaspoon salt
5 1/2 - 6 c. all purpose flour
1 teaspoon cold water
sesame or poppy seeds (optional)

In mixing bowl, dissolve yeast in warm milk. Add butter, sugar, pumpkin, 2 eggs, salt and 3 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto lightly floured surface; knead until smooth and elastic - about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled - about 1 hour. Punch dough down. Turn onto lightly floured surface and divide in half. Shape each portion into 12 balls. Roll each ball into a 10 in. rope; tie into knot (kind of like a pretzel) and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled (about 30 min.). In a small bowl, beat water and remaining egg. Brush over rolls. Sprinkle with sesame or poppy seeds if desired. Bake at 350 for 15 - 17 min. or until golden brown. Remove from pans to wire racks. Yield: 24 rolls.

Here is one link of just a zillion on the internet:
http://allrecipes.com/Recipes/Fruits-and-Vegetables/Veget...

I make vegetable soup with pumpkin stirred in, Pumpkin Pie Pancakes, pumpkin bread, cookies, Impossible Pumpkin Pie (very easy), muffins, pumpkin roll, the best cream of pumpkin soup ever.

Never get any complaints, either.
Actually, though, Blue Hubbard Squash and Pink Banana Squash make better "pumpkin" pie.

Best wishes!

I made pumpkin pancakes for breakfast this morning and they were a hit. So simple... I just mixed up a batch of my normal Bisquick pancakes and added about a cup of pureed pumpkin to it. I stirred it well and then just cooked as normal. The kids couldn't get enough.

I've also added a bit of puree pumpkin (bananas work too) to the egg/milk mixture when making french toast. Yummy.

E., don't give up on the pumpkin pie!! Fresh pumpkin is the only way I go. However, I have found that some people prefer the canned from the store vs. the fresh. Below is how I make my pumpkin pie if you want to give it a try! I will have to get my mom's pumpkin cheesecake recipe from her. Let me know if you try it. email: ____@____.com if you want. Good luck!

K.

Here is a pumpkin pie recipe and some tips on how I make it. It includes a recipe from my cook book with ways I have found it cooks best for me:

1 single crust either from the store or fresh:
made fresh:
1 1/4 cups all-purpose flour
1/3 cup shortning or butter
4-5 tablespoons cold water

mix the flour and shortning/butter with a fork
once that is mixed together well put in the water
mix that well and into a dough ball
place flour onto the counter in case the dough is too soft
roll it out on the counter adding flour to sides as needed
place it into the pie pan
crimp edges with your fingers or a fork

Pumpkin pie
oven temp. 350 degrees cook time 50-60 min.

16 oz. of fresh pumpkin pureed
2/3 cup sugar
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
3 beaten eggs
1 5 oz. can (2/3 cup) evaporated milk

mix the pumpkin and the sugar with a mixer
put the cinnamon and pumpkin pie spice in and mix
beat the eggs in a separate bowl
put the eggs into the pumpkin mix and use the mixer again
(mix this until the eggs are completely mixed into the pumpkin mix, if not, you will get cooked pieces of egg in your pie)
finally, add the 5 ounces of evaporated milk while your mixer is running
mix until all is mixed together well

the pie filling will be very water like
pour it into your pie crust and carefully put it into your oven
it will take about an hour to cook
I do not put foil on the crust, cooking it at 350 degrees for about 50-60 minutes does not normally result in a burnt crust
use a knife to cut a slit into the center to see if it is done or use a tooth pick

I have had quite a few requests for the recipe, so here it is. Feel free to copy it and pass it on!

1 29 oz. can pumpkin (2 1/2 cups) [or fresh in your case]
1 1/2 cups sugar
1 can evaporated milk (make sure it is the evaporated kind not condensed)
4 eggs
1 Tbsp. vanilla
2 tsp. cinnamon
1 tsp. ginger

Mix all the ingredients together and put in a 9 x 13 pan

Stir together 6 Tbsp. melted butter and one box yellow cake mix and spread around on top of the pumpkin mixture.

Bake at 350 degrees for 30 min.

optional : add chopped pecan on top and bake for 15 more minutes. (if you don't add pecans you still have to bake it for the full 45 min.)

you can also top it with cool whip if you want.

Enjoy,
S. K