Search Results for "Pumpkin"
Recipe Results 5 of 28 pages
Pumpkin Risotto
Pumpkin Risotto Ingredients: 3 Tbsp. extra virgin olive oil 1 small yellow onion (minced) 2 cups Arborio or carnaroli rice 1 1/4 lbs. fresh pumpkin (finely chopped) 1 cup white wine 6 cups vegetable stock 4 oz. parmigiano-reggiano cheese (grated) 2 Tbsp. yogurt (low-fat) Directions: In a heavy-bottomed saucepan, warm the oil over medium heat.
Pumpkin Macaroni and Cheese
Pumpkin Macaroni and Cheese Ingredients: 1 pound pasta, your preference 2 tablespoons butter 1/2 cup chopped onion 3 cloves garlic, chopped 2 tablespoons all-purpose flour 1-1/2 cup milk 2 cups freshly shredded sharp cheddar cheese, divided 1 cup canned pumpkin 2 tablespoons chopped fresh sage salt and freshly ground black pepper, to taste 1/2 cup
Creamy Pumpkin Pasta
Creamy Pumpkin Pasta Ingredients: 12 ounces bow tie pasta 2 tablespoons olive oil 2 garlic cloves, minced 1 cup mushrooms chopped coarsely 2 cups 2% milk 4 ounces cream cheese, cubed 1.5 cup pumpkin puree 1/2 teaspoon salt 1 teaspoon sage 1/2 teaspoon thyme 2 tablespoon fresh rosemary chopped Directions: Wash your hands and preparation
Pumpkin Coffee Cake
Ingredients: 1 package (16 ounces) pound cake mix 3/4 cup canned pumpkin 6 tablespoons water 2 eggs 2 teaspoons pumpkin pie spice 1 teaspoon baking soda Topping: 1/2 cup chopped walnuts 1/2 cup packed brown sugar 1/4 cup all-purpose flour 3 teaspoons butter, melted Directions: In a large bowl, combine the first six ingredients; beat
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
Pumpkin Hummus
Ingredients: 1 15 oz low sodium garbanzo beans 1 15 oz pumpkin puree 1 garlic clove minced 1 tbsp olive oil 2 tbsp lemon juice 2 tsp ground cumin 2 tsp paprika Directions: Puree garbanzo beans in a food processor. Add pumpkin puree and mix well. Add garlic, olive oil, lemon juice, ground cumin, and
Pumpkin Spice Muffins
Pumpkin Spice Muffins Ingredients: 1/3 cup sugar ¾ cup whole wheat flour ¾ cup unbleached all-purpose flour ½ tsp salt ½ tsp nutmeg ½ tsp cinnamon ½ cup raisins 1 tsp baking soda 1 cup pureed pumpkin 2 large eggs ¼ cup canola oil ¾ cup low fat buttermilk 1 box instant pumpkin spice pudding
Pumpkin Muffins
Submitted by: Rick Tytko of Brecksville, Ohio Ingredients: 1 1/2 C. All-purpose flour 1 tsp. Baking powder 1 C. Canned solid-pack pumpkin 1/2 C. Vegetable oil 2 Large eggs 1 tsp. Pumpkin- pie spice 1 1/4 C. Plus 1T. Sugar 1/2 tsp. Baking soda 1/2 tsp. Salt 1 tsp. Cinnamon 12 foil or paper muffin
Honey Cream Pumpkin Pie
Ingredients: 1 frozen, unbaked 9″ deep dish pie shell For Honey Cream: 3 Tbsp. cream cheese, room temperature 2 Tbsp. honey 1 tsp. vanilla pinch of salt Ingredients For Pumpkin Layer: 1 (15 oz.) can pumpkin puree 3 eggs 3/4 cup brown sugar 1 Tbsp. cornstarch 2 tsp. pumpkin pie spice 1/2 tsp. salt 1/8
Pumpkin Spice Roll
Ingredients: 3/4 cup plus 2 Tbsp. powdered sugar, divided 3/4 cup flour 1-1/2 tsp. pumpkin pie spice 1 tsp. baking powder 1/4 tsp. salt 3 eggs 1 cup granulated sugar 3/4 cup canned pumpkin 1 cup chopped walnuts 4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened 1-1/2 cups thawed whipped topping Directions: Heat oven
