Need recipes for canned pumpkin

[Opti]

I have a couple 15 oz cans of pumpkin left, but I've
already made a couple batches of Pumpkin Chocolate Chip
bar cookies.


I'm looking for something else to make without dairy or
easily modifed to be without dairy.

Thanks!

[sanityjones]

This looks like a good opportunity to share just what to say should one find their self in the awkward position of eating something they intensely dislike as a guest at this years holiday feast. I always smile and say "No, No I'm Okay. No really, please.......I enjoy gagging, I really do" Just remember to try to keep the actual gagging noises to a minimum or this gets really difficult to pull off.

[Opti]

But, but pumpkin is good!


Anyone with some actual recipes or help?

[Apple]

I had a recipe that used canned pumpkin and Devil's Chocolate cake mix for muffins. It was pretty much to lower the fat in the muffins so the taste was a little different but not bad. I can dig it up if you'd like.
I also found one recently for Pumpkin Fudge. That one *might* be a little harder to track down, but do-able.

[Apple]

Oh, and I don't know if you've seen it, but there is also a Pumpkin Soup recipe in the "other soups" thread. I haven't tried it myself, but someone posted it on EE a while ago so I copied it to here.

[joynerk]

Maybe you can figure out how to modify this??

It's a Rachel Ray recipe...

Penne with Pumpkin Cream Sauce

Ingredients:

* 1 pound penne pasta
* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* One 15-ounce can pure pumpkin puree
* 1 cup heavy cream
* 1/2 cup grated parmesan cheese, plus more for topping
* 1/4 cup chopped flat-leaf parsley

For a change
Add chopped ham when cooking the onion.
Directions:

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
2. In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
3. Top the pasta with the parsley and more parmesan.

[chiver78]

I posted a thread on WIRR a week-ish ago, looking for vegan munchie suggestions. one of the replies was this soup. it sounds awesome, and I will definitely be trying it.

pumpkin and black bean soup

ingredients:

* 1 tbsp vegetable oil
* 1 tbsp butter (earth balance does not have dairy)
* 1 medium onion, finely chopped
* 1 can (14.5 oz) vegetable broth
* 1 can (14.5 oz) tomatoes (fire-roasted are excellent in this recipe)
* 1 can (14.5 oz) pumpkin puree (not pumpkin pie filling. libby's is a great brand)
* 1 can (14.5 oz) black beans, rinsed and drained
* 1/2 cup unsweetened coconut milk (i've used sweetened. it tastes fine)
* 1 1/2 tsp curry powder
* 1 tsp ground cumin
* 3 pinches cayenne pepper
* salt to taste (i omit this)

directions:

1. heat a deep pot over medium heat. add oil and butter. when butter melts, add onion and saute until tender, about 5 minutes
2. add broth, tomatoes, black beans, and pumpkin
3. bring to a boil, reduce heat to low and stir in coconut milk and spices
4. simmer 5 minutes, adjust seasoning if necessary
5. transfer to crockpot and leave on the warm setting

[marvholly]

This contains butter or margerine & eggs but is quite good.

Pumpkin, Cranberry Pecan Loaf


1 c dry cranberries (4.25 oz box)
½ c butter at room temp
1 c brown sugar
2 eggs
2 c can pumpkin (1 can)
2c flour
2T cinnamon
1 ½ T bake powder
`/1 t salt
½ c pecan pieces

Preheat oven to 350. Cover berries w/ water. Grease 9 x 5 loaf pan.

Cream butter & brown sugar. Add eggs 1 at a time, beating between. Mix in pumpkin. In another bowl mix flour, cinnamon, bake powder & salt. Slowly add to pumpkin mixture w/beater on low until just blended. Fold in nuts & cranberries. Put evenly in loaf pan. Bake 60-65 minutes. Cool 10 minutes. Remove from pan to wire rack. Slice & serve.

[Anne_in_VA]

Here's a pie recipe that's quick and easy. Mix it all together and add to a baked pie shell.

Pumpkin Fluff (Pie)

1 sm. pkg. vanilla pudding – sugar and fat free
1 sm. Pkg. butterscotch pudding - sugar and fat free
2 cups milk
1 16 oz can pumpkin
Pumpkin pie spice

Make the puddings using the 2 cups milk.
Add the pumpkin and mix in well.

Add spice to taste and chill.

[sanityjones]

Here's one I ran across........granted it's probably not for everyone, however it is quick, easy and has the potential to be a real crowd pleaser.

1 very large pumpkin (multiple cans of canned pumpkin may be substituted)
1 medium to large catapult

Place pumpkin (or 25-30 cans of pumpkin) in catapult, take careful aim at pre-chosen target.......FIRE. This can be repeated as necessary until either satisfactory results are achieved or you run out of ammo............er I mean pumpkins.

[jonm]

A simple soup recipe, is can be done without the cream / milk but will lose it's richness

Sweat one small chopped onion in butter till soft, about 10 minutes
Add can of pumpkin
Add 3-4 Tablespoons of brown sugar
Add 3-4 ounces of maple syrup
Add 2 cups of chicken stock and heat.
When warmed, add 1 cup of cream and 1 can sweetened evaporated milk
season with a little white pepper and cinnamon, the chicken stock most likely will have enough salt.
It will come out tasting close to a pumpkin pie

[Opti]

I like the Pumpkin, Cranberry Pecan Loaf!

Others ones looked good too. On the Rachael Ray
recipe I'm still looking for a non-dairy equivalent for
heavy cream and condensed milk. There are lots of
almond, rice, and soy milks but I've never seen anything
heavier with a consistency I can use that will substitute
for cream not just milk.

[Apple]

Dec 22, 2010 16:16:13 GMT -5 Opti said:

I like the Pumpkin, Cranberry Pecan Loaf!

Others ones looked good too. On the Rachael Ray
recipe I'm still looking for a non-dairy equivalent for
heavy cream and condensed milk. There are lots of
almond, rice, and soy milks but I've never seen anything
heavier with a consistency I can use that will substitute
for cream not just milk.

Just a thought--I could be completely off--but is it possible to use one of those "milks" and add a non-dairy powdered creamer to it until it is thick enough? It may be totally nasty, I don't know, but it might work...

[Opti]

I don't know. Maybe some day I feel adventurous I might
give it a try.

[Opti]

Does anyone think creamed coconut might work as a
substitute for heavy cream?

[joynerk]

Coconut milk may be too sweet...

[yogi]

I have the easiest and somewhat healthy pumpkin recipe for you!

Microwave pumpkin "cake"

1/2 cup pumpkin
1 beaten egg white
brown sugar 1-2 tsp (to taste)
pumpkin spice blend (or cinnamon) 1/2 tsp (more or less depending on taste).
touch of vanilla extract
1 tsp butter

Blend pumpkin, egg white, pumpkin pie spice, sugar and vanilla extract in a shallow-mirowaveable bowl and microwave for 2-4 minutes until top is somewhat hard looking (although it won't be hard). Top with butter and more brown sugar. This tastes similar to pumpkin pie!

[vl]

Bring 2 gallons of tap water to a boil in your stainless steel brew pot. Add 6 pounds of amber malt extract. Add 1 ounce of Kent Goldings hops right after the extract. Bring back to a boil while stirring regularly to avoid the green foam boil over from the hops. 40 minutes later, add 1 ounce of Mt. Hood hops, 1 pound of Dark Brown Sugar, pinches of Irish Moss, Corriander and some ground Allspice. Add both cans of your pumpkin. Stir back to a boil then remove from the heat and let settle. Prepare your fermenter by adding 2 Beano tablets and Orange Blossom Honey. When the cooked Wort drops below 95 degrees (F) pour it into the fermenter and top with cold tap water until the liquid reaches just over 5 gallons. Use a stainless steel spoon or ladle to work up the liquid so it has air bubbles and add a full packet of dry brewer yeast. Cap tightly with the aerator properly installed and primed with water.

Allow to ferment in a semi-dark place with a regular room temperature of 70 degrees for 2 weeks. After-- rack and bottle.
Makes 2.5 cases of sweet pumpkin beer!

[dividend]

I bet butternut squash pancakes would work with pumpkin too, and it's a fantastic breakfast, especially served with bananas, walnuts, and real maple syrup instead of butter.

If you're lactose intolerant and not allergic to dairy, you can probably tolerate yogurt. This recipe for overnight pumpkin oatmeal is also awesome.

[wackyaunt]

Pumpkin Muffins (not dense like Pumpkin Bread; they are very similar to my Blueberry Muffins in texture)
Preheat oven to 350 degrees; yield 10-12 muffins

2 eggs
1/3 cup oil
1 cup canned solid pack pumpkin (I used 1/2 of a 15 oz can)
1-1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspooon ground cloves
1-1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup nuts (optional; more or less)

Mix eggs, oil, pumpkin, sugar, cinnamon, ginger, cloves together. After the "wets" are well blended, add flour, baking powder, baking soda, and nuts. Mix thoroughly. Divide batter into muffin tin sprayed with butter flavor cooking spray. Sprinkle tops with a cinnamon/sugar mix. (I used the house blend of cinnamon & sugar that we uses on toast.) I did this mostly because I was in gourmet mode, so I thought the muffins needed a topping. Bake in 350 degree oven for 25-30 minutes or until toothpick comes out clean. (I only needed 25 minutes with my oven.) I made 10 large muffins, so fill the 2 empty muffin cups with 1/4 cup of water so that the muffins bake evenly--or make smaller muffins.

After these are cooled, I wrap individually in plastic wrap and freeze; 1 each day in DH's lunch for his mid-morning snack.

[Apple]

I found it online several years ago but have no idea where. Credit goes to someone named Stephanie...

Pumpkin Chocolate Chip Cookies
by Stephanie

1 cup canned pumpkin (I'm sure you could use the pie pumpkin prepared as needed)
1 cup white sugar
1/2 cup vegetable oil
1 egg
1 tsp vanilla extract
2 cups all purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 tsp baking soda
1 tsp milk
1 cup semi-sweet chocolate chips
1/2 cup walnuts (optional)

Preheat oven to 375 degrees F (190 degrees C).

Mix in a large bowl, pumpkin, sugar, vegetable oil, egg and vanilla. Blend well.

In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and baking soda. Stir into pumpkin mixture, add the milk. Blend well. Stir in the chocolate chips and nuts.

Use teaspoon to drop cookies on baking sheet. Bake 8 - 10 minutes.

Yields about 3 dozen cookies (soft and cake-like)

[Apple]

Spiced Pumpkin Fudge

2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup butter or margarine
2/3 cup (5 fl oz can) evaporated milk
1/2 cup pure pumpkin
2 tsp pumpkin pie spice
2 cups (12 oz package) premier white morsels
1 7 oz jar marshmallow creme
1 cup chopped pecans
1 1/2 tsp vanilla extract

Line a 13 x 9 inch baking pan with foil.

Combine sugar, brown sugar, butter, evaporated milk, pumpkin and spice in a medium, heavy-duty saucepan.

Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly , for 10 to 12 minutes, or until candy thermometer reaches 234 degrees to 240 degrees (soft ball stage).

Quickly stir in morsels, marshmallow creme, nuts and vanilla extract. Stir vigorously for 1 minute, or until morsels are melted.

Immediately pour into a prepared pan.

Let stand on wire rack for 2 hours, or until completely cooled.

Refrigerate tightly covered. To cut, lift from pan; remove foil and cut into 1 inch pieces.

Makes 48 servings, 2 pieces each. Makes about 3 pounds.

[lisaflex]

i would love a tried and true pumpkin soup recipe myself!