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Pumpkin Recipes - 2000-10-22 (8)

Kelly~WA (03:45:41) :

Pumpkin Cheesecake
From California Pizza Recipe - Pasta, Salads, Soups and Sides

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (about 22 sheets, finely
crushed with a rolling pin in a sealed plastic bag)
3 tablespoons sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling

24 ounces cream cheese (three 8-ounce packages)
1 1/2 cups firmly packed dark brown sugar
1 tablespoon plus 2 teaspoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon grated nutmeg
1 cup plus 2 tablespoons sour cream
3 large eggs
2 teaspoons vanilla extract
1 1/4 cups canned pumpkin puree

To Make the Graham Cracker Crust:

1. Put the graham cracker crumbs in a food processor fitted with the
steel blade and process until they have a uniformly fine texture. Add the
sugar and pulse to combine. With the machine running, pour the melted
butter through the feed tube and continue processing just until the
mixture forms a soft mass. Remove from the processor and firmly
press the mixture into the base of a 9-inch springform pan, spreading it
evenly.

To Make the Cheesecake:

2. Preheat the oven to 350 degrees F.

3. In the bowl of an electric mixer fitted with the flat beater attachment,
beat the cream cheese until soft, stopping the mixer occasionally to
scrape down the sides and bottom of the bowl with a rubber spatula.
Add the brown sugar and continue beating until thoroughly incorporated
and creamy. In a separate small bowl, stir together the flour, cinnamon,
cardamom, cloves, ginger, and nutmeg. Add the flour mixture to the
cream cheese mixture and beat until thoroughly combined, stopping
occasionally to scrape down the bowl. In the same way, beat in the
sour cream and then, one at a time, the eggs, scraping down the bowl
after each addition. Add the vanilla and pumpkin and beat until
thoroughly combined.

4. Pour the filling into the prepared springform pan and place on the
center rack of the oven. Bake for 1 hour. Protecting your hands with
oven mitts or pads, test for doneness by gently moving the pan to see if
the center of the cheesecake has firmed up - a sign of doneness - or is
still slightly fluid (alternatively, check the cheesecake's internal temperature with an instant-read thermometer, which should register 180 degrees F). The cheesecake may require up to 20 minutes more baking time. When it is done, let it cool to room temperature and then refrigerate it overnight before removing the side of the pan. Cut the cheesecake into wedges with a sharp knife.

Kelly~WA (12:10:46) :

Previously posted on TKL by Debbie.D.,.AL

DINNER-IN-A-PUMPKIN

1 (8-10 lb.) pumpkin
1 1/2 lbs. ground beef
1 small onion, chopped
1 clove garlic, minced
1 1/2 tsp. sugar
1 1/2 tsp. mixed Italian herbs
1 1/2 tsp. salt
1/8 tsp. pepper
4 cups tomato juice
3 cups cabbage, shredded
1/2 lb. green beans
1 cup rice, uncooked

Wash pumpkin, cut off top, and scrape out seeds and discard. Cook ground beef slightly, drain off grease.

Add onion and garlic, sauté slightly. Add seasonings and tomato juice; heat. Mix with uncooked rice. Shred cabbage and cut green beans. Layer 1/3 each of the cabbage, green beans, rice, and meat mixture in pumpkin. Repeat layers and replace lid. Bake at 350 degrees for 2 1/2-3 hours or until done. Pumpkin is done when it is soft when pierced with a fork. Serve with tossed green salad and cornbread.

This is a fun dish to serve before the kids go trick or treating!

Kelly~WA (12:09:59) :

Previously posted on TKL by Gina,.Fla

DINNER IN A PUMPKIN

1 small to med. pumpkin
2 tbsp vegetable oil
2 tbsp soy sauce
1 1/2 c. cooked rice
1 (4oz.) can sliced mushrooms, drained
1 (10 3/4 oz.) can cream of chicken soup
1 (8oz.) can sliced water chestnuts, drained
1 onion, chopped
1 1/2 - 2 lbs. ground beef
2 tbsp brown sugar

Cut off the top of the pumpkin and thoroughly clean out
seeds and pulp. Paint an appropriate face on the front
with a permanent marker. Preheat oven to 350. In a
large skillet, sauté onions in oil till tender. Add meat
and brown. Drain drippings, add soy sauce, brown
sugar, mushrooms and soup. Simmer 10 minutes,
stirring occasionally. Add cooked rice and water
chestnuts. Spoon mixture into the cleaned pumpkin
shells. Replace top and place entire pumpkin with
filling on a baking sheet. Bake 1 hour or until inside of
pumpkin is tender. Cooking time may vary up to 2
hours, depending on size of pumpkin. Place entire
pumpkin on serving platter, remove lid and serve
mixture plus meat of the pumpkin.

sugar/spiceTX (11:55:31) :

Pumpkin Crunch Cream Pie

3/4 c cold milk
2/3 c slivered almonds
1 pkg vanilla instant pudding
2/3 c chocolate chips
1/2 c solid-pack pumpkin
3-1/2 c cool whip (thawed)
3/4 tsp pumpkin pie spice
1 graham cracker pie crust
Pour milk into mixing bowl, add pudding mix. Beat with wire whisk until well blended, 1 minute. Let stand for 5 minutes. Blend in pumpkin, spice, almonds, chips, and 2 cups of the whipped topping. Spoon into pie crust. Chill for 4 hours. Garnish with remaining cool-whip and chocolate curls.

sugar/spiceTX (11:50:00) :

PUMPKIN ICE CREAM PIE

1 qt Vanilla ice cream
1 c Canned pumpkin
1/4 c Granulated sugar
1 ts Pumpkin pie spice
1 9" baked graham crust
1 c Heavy cream, stiffly beaten
1 pkg. Walnut chocolate candies, optional

In large bowl,working quickly,combine ice cream,pumpkin,sugar and pumpkin
pie spice;stir gently but thoroughly to blend. Spread ice cream mixture
evenly in prepared crust;freeze until firm,at least 1 hour or overnight.To
serve:Swirl whipped cream decoratively around edge of pie;top with walnut
shaped chocolate candies,if desired.

sugar/spiceTX (11:47:24) :

PUMPKIN SHEET CAKE

1 can (16 ounces) pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoon salt

FROSTING:
1 package (3 ounces) cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
3 to 4 teaspoons milk
Chopped nuts

In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in. x I 0-in. x 1 - in. baking pan. Bake at 350' for 25-30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.

sugar/spiceTX (11:46:17) :

PUMPKIN BREAD PUDDING

2 slightly beaten egg yolks
1 can canned pumpkin
1/2 c. packed brown sugar
2 tbsp. brandy, optional
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 c. milk
4 c. whole-wheat bread cubes (5 1/2 slices bread)
1/2 c. chopped pecans
1/2 c. snipped pitted dates, optional
2 egg whites
Light cream
In a large bowl combine egg yolks, pumpkin, brown sugar, brandy and spices. Stir in milk. Fold in bread cubes, pecans and dates. In a smaller mixer bowl beat egg whites until stiff peaks form (tips stand straight). Fold egg whites into bread mixture. Turn into a 10 x 6 x 2 inch baking dish. Bake at 325 degrees for 45-50 minutes or until a knife inserted near center comes out clean. Serve warm with light cream.

sugar/spiceTX (11:44:51) :

Pumpkin-Apple Strudel Muffins - TG

1 (16-ounce) can pumpkin
1 cup honey
1/2 cup vegetable oil
1 tablespoon pumpkin pie spice
2 large eggs, beaten
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 cups peeled, diced cooking apples

1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon plus 1 teaspoon butter or margarine

Combine first 4 ingredients. Add eggs; stir until blended. Combine 2 1/2 cups flour, baking soda, salt, and 1 cup sugar in a bowl; make a well in center of mixture. Add pumpkin mixture to dry ingredients, stirring just until moistened. Stir in apple.

Spoon batter into greased muffin pans, filling two-thirds full. Combine 1/4 cup sugar, 2 tablespoons flour, and cinnamon in a bowl; cut in butter with pastry blender until mixture is crumbly. Sprinkle evenly over batter. Bake at 375' for 20 minutes. Remove from pans immediately. Yield: 21/2 dozen.

Helen Brown
(Pumpkin Pie Spice equivalent - 2 teaspoons cinnamon, 1/2 teaspoon mace, 1/2 teaspoon ginger)