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Recipe Results 16 of 61 pages
Pasta with Creamy Pumpkin Sauce
Ingredients: 1 pkg. (16 oz.) penne pasta 1 pkg. (8 oz.) cream cheese, cubed 1/2 cup grated parmesan cheese 1/2 cup (1 stick) butter or margarine 1/2 cup milk 1 cup canned pumpkin 1/2 tsp. ground red pepper (cayenne) Ground nutmeg to taste Directions: Cook pasta as directed on package. Meanwhile, cook cream cheese, Parmesan,
Pumpkin Torte
Pumpkin Torte Submitted by: Marianne Keim of Apple Creek, OH This tastes very much like pumpkin pie, only much faster and easier to make than pie. Crust Ingredients: 1 cup all purpose flour 1/2 cup brown sugar 1/2 cup quick oats 1/2 cup butter, melted Filling Ingredients: 1 cup sugar 1 cup brown sugar 5
Pumpkin Dip
Pumpkin Dip Ingredients: 1 8 oz. cream cheese, softened 2 cups powdered sugar 1 15 oz. can solid pack pumpkin 2 Tbsp. pumpkin pie spice 1 Tbsp. orange juice Directions: In a medium bowl, blend cream cheese and powdered sugar until smooth. Mix in the pumpkin, stir in the spices and orange juice until well
Pumpkin Hummus
Pumpkin Hummus Ingredients: 8 cloves garlic 1/4 cup fresh cilantro 1/4 cup lime juice 1/4 cup tahini 2 tablespoons pumpkin oil (can use olive oil) 1 can (15-ounces) pumpkin 3 teaspoons cumin 1 teaspoon salt 1/2 teaspoon chili powder 1/2 teaspoon chipotle pepper (ground or flakes) pumpkin seeds, for garnish Directions: Combine all of the
Pumpkin Mousse
Pumpkin Mousse Ingredients: 8 oz. cream cheese 1/3 cup sugar 1 tsp. vanilla 15 oz. can pumpkin 1 Tbsp. pumpkin pie spice 3.4 oz. pkg. instant vanilla puddinge 1 cup milk 8 oz. container of whipped topping Directions: Mix first three above ingredients together for 3 minutes. Then add pumpkin and mix again. Add spice,
Pumpkin Torte
Pumpkin Torte Originally published on: November 14, 1996 Ingredients: 24 graham crackers, crushed 1/3 cup sugar 1/2 cup butter 2 eggs, beaten 3/4 cup sugar 2 pkgs. cream cheese (8 oz. each) 2 cups pumpkin 3 egg yolks 1/2 cup sugar 1/2 cup milk 1/2 tsp. salt 1 Tbsp. cinnamon 2 envelopes plain gelatin 1/4
Pumpkin Bread
Ingredients: 1-1/2 cups all-purpose flour 1 tsp. baking soda 1 tsp. pumpkin pie spice 1/2 tsp. salt 1/4 tsp. baking powder 1/3 cup chopped pecans, toasted 1/3 cup raisins OR currants 1/4 cup (1/2 stick) butter, room temperature 1 cup sugar 3 EGGS 1 cup canned pumpkin 1/4 cup orange juice 1/2 tsp. vanilla Directions:
Stuffed Pumpkin
Ingredients: One 9-inch round pumpkin 1 cup chopped tart apples 1 cup cranberries ½ cup chopped pitted dates 1/3 cup chopped walnuts ¼ cup brown sugar 1 tablespoon grated orange zest 1 teaspoon grated lemon zest 1 teaspoon cinnamon ¼ teaspoon ground cloves ¼ teaspoon allspice ¼ teaspoon nutmeg Directions: Preheat oven to 350°F. Cut
Pumpkin Butter
Submitted by our Reader’s Kitchen Week Two Winner: Kathi Hamilton Ingredients: 3 1/2 cooked or canned pumpkin 1 Tbsp pumpkin pie spice 1 3/4 oz box powdered fruit pectin 4 1/2 cups sugar Directions: Place pumpkin in a large saucepan.Add pumpkin pie spice and fruit pectin to pumpkin and mix well. Place over high heat;
Pumpkin Fondue
Ingredients: 3 to 4 cups whole wheat or whole grain bread chunks 1 4-pound pumpkin 3/4 cup half and half 1/2 cup rich chicken stock 1/2 teaspoon grated nutmeg 1 1/4 cups grated Swiss or Gruyere cheese 1 tablespoon extra virgin olive oil Directions: Preheat the oven to 400 degrees. Cut the top off the
