Search Results for "Pumpkin"
Recipe Results 3 of 28 pages
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
Stuffed Pumpkin Bread
Stuffed Pumpkin Bread Cinnamon Crumb Topping Ingredients: 1/3 cup light brown sugar packed 1/3 cup all-purpose flour 1 tsp. ground cinnamon 3 Tbsp. butter, melted and cooled Cream Cheese Filling Ingredients: 6 oz. full-fat cream cheese, softened to room temperature 1/3 cup granulated sugar 1 tsp. vanilla extract pure 1 large egg yolk 1/3 cup
Pumpkin Shortbread
Crust Ingredients: 3 cups flour 1/2 cup sugar 1 cup butter Filling Ingredients: 4 eggs 1 large can pumpkin (3 1/2cups) 1 cup sugar 1/2 cup brown sugar 1 tsp. salt 1 tsp. ginger 1 tsp. cinnamon 1/4 tsp. cloves 2 cans evaporated milk Directions: Crust: Blend and press into 9×13 (or larger) cake pan.
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
Curried Pumpkin Soup
Curried Pumpkin Soup Ingredients: 1 tsp. olive oil 1/4 cup chopped shallots 2 cans pumpkin (not pie filling) 2 cups low-sodium vegetable broth 12 ounces light, firm tofu (drained, patted dry, chopped) 1 can fat-free evaporated milk 2 Tbsp. pure maple syrup 2 tsp. curry powder 1/4 tsp. salt 1/8 tsp. cayenne (optional) 1/4 cup
Homemade Pumpkin Puree
Homemade Pumpkin Puree Ingredients: Pumpkin Olive Oil (for oven method) Salt (for oven method) Cheesecloth or coffee filters (for stovetop method) Directions: In the Oven: Preheat oven to 350°F. Wash pumpkin and cut in half. Remove seeds and pith. Peel, cut into chunks, and toss with olive oil. Sprinkle with a dash salt. Place on a baking tray,
Pumpkin Torte
Ingredients: 1 package yellow cake mix (regular size) 1 can (15 ounces) solid-pack pumpkin, divided 1/2 cup milk 4 eggs 1/3 cup canola oil 1 1/2 teaspoons pumpkin pie spice, divided 1 package (8 ounces) cream cheese, softened 1 cup confectioners’ sugar 1 carton (16 ounces) frozen whipped topping, thawed 1/4 cup Marzetti’s® Caramel Dip
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 Spice Latte
Prep 5 min, Cook 5 min Ingredients: 1 Serving: 1 cup milk ½ to 1 teaspoon pumpkin pie spice, as desired ¼ to ½ teaspoon vanilla extract, as desired ¼ cup brewed espresso or strong coffee 1 Tablespoon white sugar 1 Tablespoon pumpkin puree Whipped cream Directions: Whisk the pumpkin puree and pumpkin pie spice
Pumpkin Fudge
Ingredients: 2 cups sugar ½ cup pureed cooked pumpkin ½ cup evaporated milk ¼ teaspoon cornstarch ¼ teaspoon pumpkin pie spice ¼ cup butter ½ teaspoon vanilla 1 cup chopped nuts Directions: Combine sugar, pumpkin, milk, cornstarch and spice in a medium saucepan. Bring to a boil over high, then reduce to a gentle simmer. Cook
