Search Results for "Pumpkin"
Recipe Results 7 of 28 pages
Pumpkin Peanut Butter Dip
Pumpkin Peanut Butter Dip Ingredients: 3/4 cup canned pumpkin puree 3/4 cup peanut butter 1-2 Tbsp. brown sugar, to taste 1 tsp. vanilla Directions: Mix peanut butter and brown sugar. Add vanilla and stir. Add pumpkin and stir until well blended. Refrigerate or serve immediately with graham crackers, apple slices, or celery sticks.
Peanut Pumpkin Bread
Peanut Pumpkin Bread Originally Published on: November 9, 2017 Ingredients: 3-1/2 cups all-purpose flour 1 ½ teaspoons baking soda 1 teaspoon salt ½ teaspoon baking powder 1 (15-ounce) can puree pumpkin 3 cups granulated sugar ½ cup water 1 tsp. nutmeg 1 tsp. cinnamon ¼ tsp. ginger 4 large eggs, lightly beaten 1 cup peanut
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,
Pumpkin Bread
Reader’s Recipe: D. Flinner of Canton, OH Ingredients: 2 cups packed brown sugar 1 cup granulated sugar 3 cups pumpkin 1 cup vegetable oil 4 eggs 4 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 cup water Directions: Cream sugars and oil. Sift dry ingredients together. Add pumpkin to creamed
Pumpkin Lasagna
Pumpkin Lasagna Ingredients: To taste kosher salt and freshly ground black pepper 12 lasagna noodles 5 Tbsp. butter 1 small onion, chopped 3 cloves garlic, sliced 10 whole sage leaves 1 Tbsp. chopped sage 3 Tbsp. flour 2 1/2 cups whole milk 3/4 tsp. pumpkin pie spice 15 oz. can pure pumpkin 1 cup grated
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 Pecan Pizzelles
Submitted by Farm and Dairy reader, Sheri Mandich Ingredients: 1 stick butter, melted 2 tsp. cinnamon 5 tsp. pumpkin pie spice 1 tsp. baking powder 2 Tbsp. corn starch 1-1/2 cups flour 1/2 cup finely chopped pecans 3 eggs, beaten until slightly thick 1 cup sugar 1/2 cup canned pumpkin Directions: Grind pecans in food
Pumpkin Ice Cream Pie
Ingredients: 1 can (15 to 16 ounce) pure pumpkin puree 1/4 cup sugar 1 1/2 to 2 teaspoons pumpkin pie spice, depending on how spicy a flavor you enjoy 1 quart (4 cups) of a lower fat vanilla ice cream or frozen yogurt, softened 1 (9-inch) prepared graham cracker pie crust Whipped topping, if desired
Pumpkin Soup
Pumpkin Soup Submitted by: Carol Lippincott of Minerva, Ohio Ingredients: 15 oz. can pumpkin 12 oz. can evaporated milk 1/4 tsp. salt 1/4–1/2 cup sugar 1/2 tsp. cinnamon Directions: Combine all together and heat thoroughly, using amount of sugar to your taste. Can add more milk to your consistency liking. Serve hot.
Pumpkin Pie Cheesecake Parfait
Pumpkin Pie Layer: 15 oz pure pumpkin puree 2 tbsp brown sugar 1/4 cup unsweetened evaporated milk 1/2 tsp cinnamon 1/4 tsp ginger 1/2 tsp nutmeg 1/4 tsp salt Yogurt Layer: 1 cup low fat vanilla Greek yogurt Crumble Layer: 6 sheets graham crackers whole almonds for garnish (optional) Directions: Pumpkin Pie Layer: Place all
