Search Results for "Pumpkin"
Recipe Results 8 of 28 pages
Pumpkin Pancakes
Ingredients: 1 cup Bisquick® Mix 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 2/3 cup cold water 1/3 cup canned pumpkin 1 cup maple syrup, warmed 1/4 cup chopped pecans, toasted Directions: In a large bowl, combine the pancake mix, cinnamon and ginger. In a small bowl, whisk water and pumpkin until blended; stir into
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
Pumpkin-Cheddar Cheeseball
Pumpkin-Cheddar Cheeseball Ingredients: 2 8 oz. pkg. cream cheese, softened 2 cups extra-sharp cheddar cheese, finely shredded ¾ cup canned pumpkin ¼ cup butter, softened 1 Tbsp. minced fresh sage ½ tsp. smoked paprika ¼ tsp. garlic powder ¼ ts.p salt ¼ tsp. black pepper Assorted crackers Directions: Combine cream cheese, 1 1/4 cups cheddar
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 cups 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
Pumpkin Pudding
Ingredients 4 eggs 1 (1 lb.) can pumpkin 1/2 light molasses 1 teaspoon cinnamon 1/2 teaspoon ginger 1 milk Directions Break eggs into large bowl; beat with fork until light yellow. Add pumpkin, cinnamon, ginger, molasses and milk. Stir well. Pour mixture into greased casserole dish. Bake at 350° 1 hour or until pudding is
Pumpkin-Hard Cider Cheese Dip
Pumpkin-Hard Cider Cheese Dip Ingredients: 2 slices bacon, chopped 1 Tbsp. unsalted butter 2 Tbsp. flour 1 garlic clove, minced 12 oz. bottle hard cider ½ cup canned pumpkin 1 tsp Dijon mustard 1 tsp Worcestershire sauce ½ tsp kosher salt ¼ tsp pumpkin pie spice Pinch ground cayenne 4 oz. cream cheese, cut into
Pumpkin Bars
Pumpkin Bars Submitted by: Martha Garber of Dundee, OH My family loves these bars and sometimes requests them for birthday cake – iced with white frosting. Ingredients: 4 eggs, beaten 1 cup vegetable oil 2 cups white sugar 1 cup pumpkin (cooked & pureed) 1/2 tsp. salt 2 tsp. cinnamon 1 tsp. baking soda 1
Pumpkin Trifle
Ingredients: 2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread 2 1/2 cups cold milk 1 can (15 ounces) solid-pack pumpkin 4 packages (3.4 ounces each) instant butterscotch pudding mix 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 2 cups heavy whipping cream Maraschino
Pumpkin Fluff Dip
Ingredients: 1 can (15 oz.) pumpkin 1 pkg. (3.4 oz.) vanilla flavor instant pudding 1 tsp. pumpkin pie spice 1 tub (8 oz.) whipped topping, thawed Directions: Mix pumpkin, dry pudding mix and spice in large bowl with whisk until blended. Stir in whipped topping. Refrigerate 1 hour.
