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Recipe Results 14 of 61 pages
Pumpkin Orange Cookies
Pumpkin Orange Cookies Ingredients: 2½ cups all-purpose flour ½ tsp. baking soda ½ tsp. salt 1 cup (2 sticks) butter, softened 1 cup granulated sugar ½ cup packed brown sugar 1 egg 1¾ cups mashed cooked pumpkin 2 Tbsp. orange juice 1 tsp. grated orange zest ½ cup chopped nuts (optional) Ingredients for the Orange
Pumpkin Spice Smoothie
Pumpkin Spice Smoothie Ingredients: 1/2 cup canned pumpkin (not pie filling) 1/3 cup plain yogurt 1/3 cup milk 2 tablespoons rolled oats 2 teaspoons honey 1/2 teaspoon pumpkin pie spice 3-4 ice cubes Directions: In a food processor or blender, process all the ingredients for one minute, or until smooth and frothy. Pour into a
Mini-Pumpkin Tarts
Mini-Pumpkin Tarts Ingredients: 8 oz. light cream cheese, softened 30 Mini-Nilla wafer cookies 1/4 cup light sour cream 1/4 cup Sugar Blend substitute 1 egg 1/2 tsp. vanilla extract 3/4 cup canned pure pumpkin 1/2 tsp. ground cinnamon 1 pinch ground nutmeg Directions: Preheat oven to 350 degrees. Line mini-muffin pan with paper baking cups
Pumpkin Harvest Soup
Pumpkin Harvest Soup Ingredients: 1 pound boneless chicken breasts 1 tablespoon olive oil 3 stalks celery, chopped 3 medium-size carrots, chopped 1 medium onion, chopped 1 tablespoon minced garlic 1 15-ounce can chicken broth 1 15-ounce can pumpkin 1 can great northern beans, drained and rinsed 1 teaspoon nutmeg 1/4 teaspoon white pepper 1 teaspoon
Cheesy Pumpkin Soup
Archives | Originally appeared: September 20, 1984 Ingredients: 2 Tbsp. butter 1/2 cup chopped green onion 2 Tbsp. flour 1 tsp. salt 1/2 tsp. nutmeg 1/4 tsp. cinnamon 2-1/2 cups milk 1 can pumpkin (16 oz.) 1 cup canned condensed chicken broth, undiluted 1-1/2 cups shredded Muenster cheese (6 oz.) sliced tomatoes shredded Muenster cheese
Pumpkin Squash Casserole
Ingredients: 3 Eggs 1/3 cup packed brown sugar 1/2 tsp. salt 1/2 tsp. pumpkin pie spice 1 can pumpkin (16 oz.) 1 pkg. frozen cooked winter squash (12 oz.), defrosted 1/4 cup chopped toasted pecans (1 oz.) Directions: HEAT oven to 350°F. BEAT eggs, sugar, salt and spice in large bowl until blended. ADD pumpkin,
Baked Stuffed Pumpkin
Ingredients: 2 pounds pumpkin, halved, seeded, top reserved 2 apples, cored and quartered ½ cup walnuts, chopped 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ cup pineapple chunks, drained ¼ teaspoon ground cloves Directions: Preheat oven to 350°F. Place pumpkin cut side down on a baking pan and bake until soft, 40 to 45
Roast Pumpkin Lasagna
Ingredients: 2 Cups Ricotta Cheese 1 Egg, scrambled with Nutmeg 1 sugar Pumpkin or Butternut Squash ½ medium-sized onion, chopped ½ cup vegetable or chicken stock/ water 1 clove garlic, minced ¼ teaspoon nutmeg Sage, dried 1/8 teaspoon or fresh chopped ¼ teaspoon ½ Cup Parmesan Cheese ¼ cup brown sugar 2 cups shredded Mozzarella
Real Pumpkin Pie
Submitted by: Lynne Almasy, Week Three’s Reader’s Kitchen 2016 Winner Ingredients: 1 medium pie pumpkin 1 cup brown sugar 1/2 tsp. salt 1/2 tsp. ginger 1/2 tsp. nutmeg 2 tsp. cinnamon 12 oz. milk 2 eggs, slightly beaten 1 recipe Real whipped cream 1 recipe Pat-in-in-the-pan pie crust Directions for fresh pumpkin puree: Cut
Avocado Pumpkin Bread
Ingredients: 1/2 cup skim milk 1/2 tsp. lemon juice 1 cup whole wheat pastry flour 2 1/3 cups all-purpose flour 1 Tbsp. baking powder 2 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 1 1/4 cups granulated sugar 4 egg whites 1 ripe Avocado, seeded, peeled and mashed 1 tsp. pure vanilla extract
