Prepared By, Jamie Keller and Jennifer Bell

Prepared by, Jamie Keller and Jennifer Bell

Recipes From The Pumpkin Patch

A collaboration of Pumpkin Recipes

Table of Contents

Recipe 1 ……………….. Pumpkin Cheesecake Bars Recipe 2 ……………… Cream of Pumpkin Soup Recipe 3 ……………….. Pumpkin Pie Bread Recipe 4 ………………. Pumpkin Pancakes Recipe 5 ………………...Quick Pumpkin Spice Latte Recipe 6 …………………Pumpkin Ravioli with Gorgonzola Sauce Recipe 7 ……………… PEANUT BUTTER PUMPKIN FUDGE Recipe 8 ………………. Favorite Pumpkin Roll Recipe 9 ……………….. PUMPKIN SALSA Recipe 10 ………………. Chicken Bacon Pumpkin Gnocchi Recipe 11 ……………… Pumpkin Pie Shake Recipe 12 ……………..Pumpkin Cranberry Muffins Recipe 13 ……………..Pumpkin Gobs Recipe 14 ……………..Egg Free Chocolate Chip Cookies Recipe 15 ……………..Pumpkin Chocolate Chip Brownies Recipe 16 ……………..Caramel Pecan Pumpkin Bread Pudding Recipe 17………………Pumpkin Crisp Recipe 18……………...Pumpkin Bar Cake Recipe 19 ……………..Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds Recipe 20……………..Southwestern Pumpkin Burgers

Pumpkin Cheesecake Bars http://allrecipes.com/recipe/77339/pumpkincheesecakebars/?internalSource=recipe%20hub&r eferringId=16400&referringContentType=recipe%20hub.

48 servings 129 cals

Ingredients

● 1 (16 ounce) package pound cake mix ● 3 eggs ● 2 tablespoons butter or margarine, melted ● Market Pantry Salted Sweet Cream Butter 4 Sticks ● 4 teaspoons pumpkin pie spice, divided ● 1 (8 ounce) package cream cheese, softened ● 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk ● 1 (15 ounce) can pumpkin ● 1/2 teaspoon salt ● 1 cup chopped nuts

Directions

1. Preheat oven to 350 degrees F. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10inch jellyroll pan. 2. In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well. 3. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.

Cream of Pumpkin Soup http://allrecipes.com/recipe/13426/creamofpumpkinsoup/?internalSource=recipe%20hub&refe rringId=1090&referringContentType=recipe%20hub.

6 servings 313 calories Ingredients

● 3 tablespoons margarine, softened ● 1 tablespoon brown sugar ● 1/4 teaspoon ground cinnamon ● 4 slices whole wheat bread ● 1 cup chopped onion ● 2 tablespoons butter, melted ● Market Pantry Salted Sweet Cream Butter 4 Sticks ● 2 (14.5 ounce) cans chicken broth ● 1 (15 ounce) can pumpkin puree ● 1 teaspoon salt ● 1/4 teaspoon ground cinnamon ● 1/8 teaspoon ground ginger ● 1/8 teaspoon ground black pepper ● 1 cup heavy whipping cream

Directions

1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares. 2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. 3. Transfer broth mixture into the container of a blender or processor. Process until smooth. 4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.. 5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Pumpkin Pie Bread http://allrecipes.com/recipe/7243/pumpkinpiebread/?internalSource=recipe%20hub&referringId =1090&referringContentType=recipe%20hub.

24 servings 263 calories

Ingredients

● 3 1/2 cups allpurpose flour ● 2 teaspoons baking soda ● 1 teaspoon baking powder ● 3 teaspoons pumpkin pie spice ● 1 teaspoon salt ● 3 cups white sugar ● 1 cup vegetable oil ● 4 eggs ● 1 (15 ounce) can pumpkin puree ● 1/2 cup water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. 2. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans. 3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

Pumpkin Pancakes http://www.health.com/health/recipe/0,,10000001046790,00.html.

Yield: 4 servings (serving size: about 2 pancakes, without syrup or honey)

Ingredients

1/2 cup canned pumpkin

1/2 cup lowfat vanilla yogurt

1/4 teaspoon baking soda

1 large egg yolk

1/4 cup cake flour

4 large egg whites

1/4 teaspoon salt

Cooking spray

Maple syrup or honey

P reparation

Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour. Whisk egg whites with salt; fold into pumpkin mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side). Drizzle with syrup or honey.

Quick Pumpkin Spice Latte http://allrecipes.com/recipe/234849/quickpumpkinspicelatte/.

1 serving 193 calories

Ingredients

● 1 cup milk, divided ● 1 tablespoon white sugar, or more to taste ● Domino Premium Pure Cane Sugar Granulated ● 1 tablespoon pumpkin puree ● 1 teaspoon pumpkin pie spice ● 1/2 teaspoon vanilla extract ● 1/4 cup brewed espresso ● Add all ingredients to list

Directions

1. Whisk 1/2 cup milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat. Simmer for 5 minutes. Whisk in remaining 1/2 cup milk. 2. Pour milk mixture through a finemesh sieve to remove pulp. Return milk mixture to saucepan and simmer, whisking, 2 minutes. Add espresso and whisk until foamy, 1 minute.

Pumpkin Ravioli with Gorgonzola Sauce http://www.myrecipes.com/recipe/pumpkinravioliwithgorgonzolasauce.

Yield 6 servings

Ingredients 1 1/4 cups canned pumpkin

2 tablespoons dry breadcrumbs

2 tablespoons fresh grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon minced fresh sage

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

30 round wonton wrappers

1 tablespoon cornstarch

Cooking spray

1 cup fatfree milk

1 tablespoon allpurpose flour

1 1/2 tablespoons butter

1/2 cup (2 ounces) crumbled Gorgonzola cheese

3 tablespoons chopped hazelnuts, toasted

Preparation

Spoon pumpkin onto several layers of heavyduty paper towels, and spread to 1/2inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a halfmoon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.

Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.

Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.

Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.

PEANUT BUTTER PUMPKIN FUDGE http://www.crazyforcrust.com/2014/10/peanutbutterpumpkinfudge/.

This peanut butter pumpkin fudge has only 5 ingredients and comes together in minutes! Peanut butter and pumpkin belong together, especially in fudge.

Makes 8*8 serving pan

INGREDIENTS:

4 cups white chocolate chips 1/2 cup creamy peanut butter (I use Skippy Naturals) 2/3 cup pumpkin puree (not pumpkin pie mix; I use Libby’s brand) 2 teaspoons pumpkin pie spice 2 teaspoons vanilla extract

DIRECTIONS:

1. Line an 8x8” pan with foil and spray with cooking spray. Gather all your ingredients; making fudge is fast work. 2. Place white chocolate chips and peanut butter in a large microwave safe bowl. Heat on 50% power for 1 minute. Stir, then continue heating on 50% power in 30 second increments, stirring between each, until melted and smooth. (Alternately, you can do this in a medium saucepan over medium-low heat on the stovetop. Just be sure to stir continuously.) 3. Once chocolate and peanut butter are melted together and smooth (remove from heat if doing on the stovetop), immediately stir in the pumpkin puree, spice, and vanilla. Pour into prepared pan and let cool to room temperature on the counter. Chill until set, then cut into squares. 4. Note: the fudge gets soft on the counter. Store in the refrigerator until serving.

Favorite Pumpkin Roll http://www.tasteofhome.com/recipes/favoritepumpkincakeroll.

MAKES: 10 servings

Ingredients

3 eggs, separated 1 cup sugar, divided 2/3 cup canned pumpkin

3/4 cup allpurpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

FILLING:

1 package (8 ounces) cream cheese, softened

2 tablespoons butter, softened

1 cup confectioners' sugar

3/4 teaspoon vanilla extract

Additional confectioners' sugar, optional

Directions

1. Line a 15in. x 10in. x 1in. baking pan with waxed paper; grease the paper

and set aside. In a large bowl, beat egg yolks on high speed until thick and

lemoncolored. Gradually add 1/2 cup sugar and pumpkin, beating on high

until sugar is almost dissolved.

2. In a small bowl, beat egg whites until soft peaks form. Gradually add

remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture.

Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin

mixture. Spread into prepared pan.

3. Bake at 375° for 1215 minutes or until cake springs back when lightly

touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with

confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel

jellyroll style, starting with a short side. Cool completely on a wire rack.

4. In a small bowl, beat the cream cheese, butter, confectioners' sugar and

vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of

edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3

months. Remove from the freezer 15 minutes before cutting. Dust with

confectioners’ sugar if desired.Yield: 10 servings.

Nutritional Facts

1 slice equals 285 calories, 12 g fat (7 g saturated fat), 94 mg cholesterol, 261 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.

PUMPKIN SALSA http://www.littlefiggy.com/pumpkinsalsa/.

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Pumpkin Salsa, it's absolutely gorgeous tasting! Serve it with pork, chicken or simply with tortilla chips.

Author: Little Figgy

INGREDIENTS

● 1 Tbls Olive Oil ● 2 medium Tomatoes, chopped ● 1 small Onion, chopped ● 2 Garlic cloves, minced ● 1 (25 oz) can of whole peeled Tomatoes, drained and chopped. I use Cento ● 1 (15 oz) can of Pumpkin Puree ● ½ tsp Salt ● 1 tsp Sugar ● 3 Tbls, chopped (from the jar) Jalapenos ● 1 tsp Cinnamon ● ½ tsp Pumpkin Pie Spice ● ½ 1 tsp Crushed Red Pepper Chili flakes, or to taste INSTRUCTIONS

1. In a saute pan, heat Olive Oil over medium heat. Add chopped fresh Tomatoes, Onions and Garlic and saute until onions start to turn translucent. 2. Add in the drained, chopped (canned) Tomatoes, Pumpkin puree, Salt, Sugar, chopped Jalapenos and remaining spices. 3. Cook for 8 10 minutes. Set aside to cool. Store in an airtight container for up to 2 weeks.

NOTES

You can also add a small handful of fresh chopped Cilantro if you like, I personally like to sprinkle the fresh Cilantro over my taco instead.

Chicken Bacon Pumpkin Gnocchi http://www.countryliving.com/fooddrinks/g619/ourbestpumpkinrecipes1008/?slide=7.

This chicken bacon pumpkin gnocchi dish is ready in under 30 minutes and is packed with perfectly cooked chicken and bacon in a creamy pumpkin sauce. yield: 4 6 SERVINGS

INGREDIENTS:

● 2 packages gnocchi (about 2 pounds) ● 8 strips bacon, diced ● 2 boneless skinless chicken breasts, diced ● 8 ounces cream cheese, cut into cubes ● 1 cup pumpkin puree ● 1/2 cup Parmesan cheese ● 2 teaspoons smoked paprika ● 1/2 teaspoon chipotle chile powder ● 1/2 teaspoon garlic powder ● 1 cup half and half (or whole milk) ● Kosher salt and pepper, to taste ● 3 green onions, sliced

DIRECTIONS:

Bring a large pot of water to boil over high heat. Add gnocchi and cook according to package directions.

Once cooked drain, drizzle with a little olive oil (to keep moist and from sticking together) and set aside.

Set a large skillet over medium heat and add bacon. Fry until crispy and remove from pan to a paper towel lined plate to help drain off any remaining fat.

To the pan add diced chicken and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from the pan and set aside.

If there is a lot (more than a tablespoon) of fat remaining in the pan, drain and then add cream cheese.. If not skip the draining and directly add in cream cheese. Stir gently until it starts to melt.

Add in pumpkin puree, Parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine.

Add in half and half and stir until combined.

Add gnocchi, chicken and bacon to the pan. Stir together and let sauce cook for 5 minutes to warm the gnocchi and chicken throughout. At this point the sauce should have thickened up nicely. If the sauce is too thick add a little more half and half, if it's too thick let it cook down just a little more.

Taste the dish and season with kosher salt and pepper if needed.

Sprinkle the finished dish with green onions and serve immediately. Pumpkin Pie Shake

Cooking Light Magazine

Yield: 4 servings

Ingredients

2 cups vanilla reducedfat ice cream (such as Healthy Choice), softened 1 cup fatfree milk 2/3 cup canned pumpkin 1/4 cup packed brown sugar 3/4 teaspoon pumpkinpie spice 3 tablespoons frozen fatfree whipped topping, thawed Pumpkinpie spice (optional) Preparation

Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkinpie spice, if desired.

Pumpkin Cranberry Muffins

Cooking Light Magazine

Yield: 1 dozen (serving size: 1 muffin)

Ingredients

1 1/2 cups allpurpose flour (about 6 3/4 ounces) 1 teaspoon baking soda 3/4 teaspoon ground ginger 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground cloves 1 cup granulated sugar 1 cup canned pumpkin 1/2 cup lowfat buttermilk 1/4 cup packed light brown sugar 2 tablespoons canola oil 1 large egg 2/3 cup sweetened dried cranberries, chopped (such as Craisins) Cooking spray Preparation

Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk. Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Pumpkin Gobs

Allrecipes

Yield: 18 servings

Ingredients

1 1/2 cups solid pack pumpkin puree 1/2 cup butter, softened 1 cup white sugar 1 egg 1 teaspoon vanilla extract 2 cups allpurpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 3/4 cup shortening 1 1/2 cups white sugar 2 teaspoons vanilla extract 1/2 cup prepared vanilla pudding

Directions

1. Preheat oven to 350 degrees F (190 degrees C). Line baking sheets with parchment paper. 2. Cream the butter or margarine with the sugar. Beat in the pumpkin, egg and vanilla. 3. Stir the flour, baking soda, baking powder, salt and ground cinnamon into the pumpkin mixture. Blend until combined. 4. Drop teaspoonfuls of dough onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 14 minutes. Let cookies cool completely then sandwich two cookies together with Vanilla Filling. 5. To Make Vanilla Filling: Beat the shortening and 1 1/2 cups white sugar together for 10 minutes. Beat in the vanilla and the vanilla pudding. Beat until creamy.

Egg Free Chocolate Chip Pumpkin Cookies

Allrecipes

Yield: 48 servings

Ingredients

2 cups white sugar 1 cup shortening 1 (15 ounce) can pumpkin puree 2 teaspoons vanilla extract 4 cups allpurpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 12 ounces semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C). 2. Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined. 3. Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips. 4. Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.

PumpkinChocolate Brownies

Myrecipes

Yield: 2 dozen

Ingredients

1 1/4 cups semisweet chocolate morsels 1 cup unsalted butter, cut into pieces 3 (1oz.) unsweetened chocolate baking squares, chopped 3 large eggs 1 cup plus 2 Tbsp. granulated sugar 2 tablespoons cold brewed coffee 1 tablespoon vanilla extract Parchment paper 2/3 cup allpurpose flour 1 1/2 teaspoons baking powder 1 teaspoon kosher salt, divided 1 (15oz.) can pumpkin 3 large eggs 1/2 cup heavy cream 1/3 cup firmly packed light brown sugar 1 1/2 teaspoons pumpkin pie spice

Preparation

1. Preheat oven to 350°. Pour water to a depth of 1 inch in the bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer. Place first 3 ingredients in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat; cool 10 minutes. 2. Whisk together 3 eggs, granulated sugar, and next 2 ingredients in a large bowl. Gradually whisk warm chocolate mixture into egg mixture; cool 10 minutes. 3. Grease a 13 x 9inch baking pan with butter. Line bottom and sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides. Grease (with butter) and flour parchment paper. 4. Sift flour, baking powder, and 1/2 tsp. salt in a bowl. Whisk into chocolate mixture. Pour batter into prepared pan, reserving 2/3 cup.

5. Whisk together pumpkin, next 4 ingredients, and remaining 1/2 tsp. salt; pour over brownie batter in pan. Top with reserved brownie batter, and swirl batter gently 3 times in 1 direction and 3 times in the opposite direction with a knife or the end of a wooden spoon.

6. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours). Lift brownies from pan, using parchment paper sides as handles. Gently remove parchment paper, and cut brownies into 24 squares. CaramelPecanPumpkin Bread Puddings

Myrecipes

Yield: makes 11 servings

Ingredients

BREAD PUDDINGS:

4 large eggs 2 (15oz.) cans pumpkin 1 1/2 cups milk 1 cup halfandhalf 1 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon vanilla extract 1 (12oz.) French bread loaf, cut into 1inch pieces (about 10 cups)

CARAMELPECAN SAUCE: 1 cup pecans, chopped 1 cup firmly packed light brown sugar 1/2 cup butter 1 tablespoon light corn syrup 1 teaspoon vanilla extract Preparation

1. Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.

2. Preheat oven to 350°. Spoon bread mixture into 11 (6oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foillined jellyroll pan.

3. Bake at 350° for 50 minutes, shielding with foil after 30 minutes.

4. During last 15 minutes of baking, prepare CaramelPecan Sauce: Heat pecans in a medium skillet over mediumlow heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.

6. Remove bread puddings from oven; drizzle with CaramelPecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

Pumpkin Crisp Myrecipes

Yield: Makes 8 to 10 servings

Ingredients 1 (15ounce) can pumpkin 1 cup evaporated milk 1 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 (18.25ounce) package butterflavored yellow cake mix 1 cup chopped pecans 1 cup butter, melted Whipped Cream (optional) Ground nutmeg (optional)

Preparation

Stir together first 5 ingredients. Pour into a lightly greased 13 x 9inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.

Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.

Pumpkin Bar cake

Pumpkin Lust Cake Source: http://sweettreatsmore.com/

Ingredients

1 stick butter, melted

1 cup flour

1 cup chopped pecans

2 tbs sugar

1 (8oz) package of cream chees, soft

1 cup powdered sugar

2 (8 oz) containers cool whip (or one 16 ozz container)

2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding

3 cup cold milk

Nutmeg for sprinkling

For the crust

Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 1015 minutes. Let cool completely.

For the Cream Cheese Layer

Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

For the Pumpkin Layer

Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 510 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.

Cut into squares and serve. Keep refrigerated.

Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds From EatingWell: November/December

Servings: 6

Active Time: 50 minutes

Total Time: 3 hours INGREDIENTS

STUFFED PUMPKIN 1 4 to 5pound pumpkin or round winter squash 3/4 teaspoon kosher salt, divided 1 teaspoon freshly ground pepper, divided 6 cups wholewheat bread, torn into 1/2inch pieces 1 tablespoon canola oil or grapeseed oil 1 large onion, chopped 2 stalks celery, chopped 1 pound cremini mushrooms, sliced 2 cloves garlic, very finely chopped 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried 1 teaspoon chopped fresh sage or 1/2 teaspoon dried Pinch of cayenne pepper (optional) 3 large eggs, lightly beaten 1/2 cup lowfat milk 1/2 cup freshly grated ParmigianoReggiano cheese SPICED PUMPKIN SEED GARNISH 1 cup raw pumpkin seeds or pepitas 1 teaspoon canola oil 1 teaspoon fennel seed 1/4 teaspoon crushed red pepper 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground pepper

PREPARATION

1. To prepare stuffed pumpkin: Place rack in center of oven; preheat to 350°F. Line a rimmed baking sheet with parchment paper. 2. Using a sharp knife and working at a slight angle, cut a 5 to 6inch diameter cap off the top of the pumpkin (or squash)—just like a jacko’lantern. (If necessary, cut a small slice off the bottom so it rests flat.) Using a metal spoon, remove the seeds and strings from the cap and the inside. (If preparing Spiced Pumpkin Seed garnish, reserve the seeds.) Season the inside with 1/2 teaspoon each salt and pepper. Place the pumpkin (or squash) on the prepared baking sheet. 3. Place bread in a bowl. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and celery. Cook, stirring, until just beginning to brown, 3 to 5 minutes. Reduce the heat to mediumlow, add mushrooms and season with 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, 6 to 8 minutes. Add garlic and cook until fragrant, about 45 seconds. Transfer the vegetables to the bowl with the bread. Stir in thyme, sage, cayenne (if using) and the remaining 1/4 teaspoon pepper. Add eggs, milk and cheese and stir to combine. Fill the pumpkin (or squash) with the mixture, pushing it down if necessary so it fits inside. (If you have extra stuffing, place it in a small baking dish, cover with foil and bake during the last hour that the pumpkin roasts.) Replace the cap on top. 4. Bake for 1 1/2 hours. 5. Meanwhile, if preparing Spiced Pumpkin Seed Garnish: Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Rinse the reserved pumpkins seeds to remove any flesh or strings. Dry them on a clean dish towel. Toss in a small bowl with 1 teaspoon oil, fennel seed, 6. crushed red pepper and 1/8 teaspoon each salt and pepper. Spread out on the prepared baking sheet. Roast at 350°F until golden brown, about 20 minutes. 7. After the pumpkin has baked for 1 1/2 hours, remove the cap and use a spoon to fluff up the stuffing so it comes up higher than the top of the pumpkin (or squash). Return to the oven (without the cap) and continue baking until it is tender enough to be pierced easily with the tip of a knife (check in several spots to be sure it’s done) and an instantread thermometer inserted in the center of the stuffing registers at least 160°F, 30 to 45 minutes more. Let rest for 10 minutes. Carefully transfer to a warmed serving plate. Garnish with Spiced Pumpkin Seeds, if desired.

NUTRITION

Per serving: 360 calories; 12 g fat (3 g sat, 5 g mono); 100 mg cholesterol; 49 g carbohydrates; 3 g added sugars; 19 g protein; 8 g fiber; 584 mg sodium; 1480 mg potassium.

Nutrition Bonus: Vitamin A (342% daily value), Potassium (43% dv), Vitamin C (39% dv), Magnesium & Zinc (29% dv), Folate (26% dv), Calcium & Iron (25% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 vegetable, 2 fat

Southwestern Pumpkin Burgers

From EatingWell: Summer 2002

INGREDIENTS

6 teaspoons extravirgin olive oil, divided 1 medium onion, chopped 1/2 cup finely chopped red or green bell pepper 1/2 cup fresh or frozen corn 2 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon ground cumin Tomato Salsa, optional (recipe follows) 1/2 cup canned unseasoned pumpkin puree 1/2 cup shredded Monterey Jack, or Cheddar cheese 1/2 cup toasted wheat germ 1/2 cup fine dry breadcrumbs 2 tablespoons chopped fresh parsley 1/2 teaspoon salt Freshly ground pepper, to taste 6 8inch flour tortillas, (softtaco size) 2 cups shredded lettuce

PREPARATION

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes. 2. Meanwhile, prepare Tomato Salsa, if using. 3. Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2inchthick patties, using about 1/2 cup for each. 4. Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.) 5. Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce and Fresh Tomato Salsa, if desired. TIPS & NOTES

Make Ahead Tip: Prepare through Step 3. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking. NUTRITION

Per serving: 331 calories; 13 g fat (4 g sat, 7 g mono); 8 mg cholesterol; 45 g carbohydrates; 12 g protein; 6 g fiber; 638 mg sodium; 407 mg potassium.

Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (45% dv), Folate 34% dv), Selenium (30% dv), Calcium & Iron (20% dv), Magnesium & Zinc (16% dv).

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1/2 vegetable, 1/2 highfat meat, 1 fat

ENJOY