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  #71  
Old 11-10-2009, 09:08 PM
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Default Punkin-Spice Cake

INGREDIENTS:

(2-layer size) yellow cake mix 1 pkg.
(4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 cup mashed cooked fresh pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 Tbsp. pumpkin pie spice
PHILADELPHIA Cream Cheese Frosting
1/2 cup chopped toasted Pecans

DIRECTIONS:

PREHEAT oven to 350°F. Place cake mix, dry pudding mix, pumpkin, oil, water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 min.

POUR into greased and floured 13x9-inch baking pan.

BAKE 32 to 35 min. or until wooden toothpick inserted in center comes out clean. Cool cake in pan on wire rack.

Spread with PHILADELPHIA Cream Cheese Frosting; sprinkle with pecans. Store in refrigerator.

* * * * *

How to Cook Fresh Pumpkin:

Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes.

Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is fork-tender.

Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor.

Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days.

Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.

FYI: Cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed pumpkin.
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  #72  
Old 11-15-2009, 01:18 AM
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Default Paula Deene's "Perfect Pumpkin Cheesecake"

Ingredients

Crust:

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. (I generally place my cheesecakes in a water bath to cook - it cuts down on cracking.)

Cover with plastic wrap and refrigerate for 4 hours.
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  #73  
Old 11-18-2009, 09:59 AM
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Default Pumpkin Mousse Pie!

Ingredients

9 ounces graham crackers
3/4 cup plus 1/3 cup plus 2 tablespoons granulated sugar
3 tablespoons Dutch-process cocoa powder
3/4 teaspoon ground cinnamon, plus 1 tablespoon for dusting
1/4 teaspoon plus a pinch ground nutmeg
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/4 cup brandy
2 tablespoons unflavored powdered gelatin
3 large eggs, room temperature
1 1/2 cups homemade Pumpkin Puree, or canned
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup sour cream
1 1/2 cups heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract

Directions

Heat oven to 325 degrees.

In a food processor, combine graham crackers, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon cinnamon, and pinch nutmeg; process until finely ground.

Transfer to a medium bowl; mix in butter with a wooden spoon. Press mixture onto bottom and sides of a 10-inch tart pan. Bake until set, 12 to 15 minutes. Set crust aside to cool.

In a small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes.

In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy.

While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 degrees (firm-ball stage) on a candy thermometer, about 5 minutes.

Immediately turn mixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes.

Meanwhile, place bowl with softened gelatin over a saucepan of simmering water; stir until gelatin has dissolved.

Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin puree, remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.

To serve, whisk heavy cream, confectioners' sugar, and vanilla in a medium bowl until stiff. Using a star tip, pipe whipped cream in rosettes onto pie (or spread the whipped cream evenly over the top of the pie with a spatula). Sift remaining tablespoon cinnamon on top. Serve chilled.
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  #74  
Old 11-18-2009, 10:01 AM
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Default Pumpkin Muffins

Makes 12 muffins.

Ingredients


3/4 cup vegetable oil, plus more for pan
1 1/2 cups whole-wheat flour, spooned and leveled
1 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
2 cups pumpkin puree
1 cup plain low-fat yogurt
3 large eggs
1 cup turbinado sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts


Directions

Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.

In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.

In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).

Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.
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  #75  
Old 11-18-2009, 10:04 AM
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Default Ginger-Pumpkin Bread

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs
Sugar Glaze, (optional)

Directions

Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.

Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.
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  #76  
Old 11-18-2009, 10:06 AM
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Default SUGAR-FREE Pumpkin Pie

INGREDIENTS:

pastry for 9-inch pie
1 16-oz. can pumpkin
1 12-oz. can evaporated skim milk
3 eggs
5 1/2 tsp. Equal for recipes, or 18 packets Equal, or 3/4 cup Equal spoonful
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves

DIRECTIONS:

Roll pastry on floured surface to a circle 1 inch larger than an inverted pie pan. Ease pastry into pan.

Trim and flute the edges. Beat pumpkin, evaporated milk, and eggs in medium bowl, beat in remaining ingredients. Pour mixture into pastry shell. Bake in pre-heated 425 oven for 15 minutes, reduce heat to 350 and bake until knife inserted in the center comes out clean,
about 40 minutes. Cool on a wire rack.
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  #77  
Old 11-20-2009, 11:58 PM
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Default A "Healthier" Pumpkin Cheesecake

This recipe has 48% fewer calories • 89% less fat • 93% less saturated fat than the original Enjoy guilt-free cheesecake, thanks to fat-free ingredients. From eatbetteramerica.

TIPS/Info: Pumpkin contains carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.

Be sure to use canned pumpkin, not pumpkin pie filling, for this cheesecake. Pumpkin pie filling contains other ingredients and will not work in this recipe.

To help prevent cracks in the cheesecake, do not overbeat the mixture once the eggs are added. Also, be sure to allow the cheesecake to sit in the oven for 30 minutes after baking as directed in the recipe.




Prep Time:40 min
Start to Finish:10 hr 30 min
makes:16 servings

INGREDIENTS:

Crust

1 cup plus 2 tablespoons graham cracker crumbs
3 tablespoons apple jelly

Filling

4 packages (8 oz each) fat-free cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup granulated sugar
5 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 tablespoons brandy, if desired
1/4 cup Gold Medal® all-purpose flour
2 to 3 teaspoons pumpkin pie spice
1 cup frozen (thawed) fat-free whipped topping, if desired
Ground nutmeg, if desired

DIRECTIONS:

Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.

Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.

Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.

In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.

Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.

Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.

High Altitude (3500-6500 ft): Increase flour in filling to 1/4 cup plus 1 tablespoon. Bake 1 hour 15 minutes to 1 hour 25 minutes.



Nutritional Information

1 Serving: Calories 220 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 370mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 29g); Protein 11g % Daily Value*: Vitamin A 100%; Vitamin C 0%; Calcium 15%; Iron 8% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Lean Meat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 1 c Dairy
*% Daily Values are based on a 2,000 calorie diet.
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  #78  
Old 10-21-2011, 06:58 PM
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Default Pumpkin Pie Crunch

THIS crust never gets soggy (it's on the TOP!)

INGREDIENTS:

1 can pumpkin puree NOT pie filling
2 eggs
1-1/2 cups Caration evaporated milk
1-1/3 cup granulated sugar
1 Tbsp pumpkin pie spice
1/2 tsp salt
1 Package cake mix, spice or carrot cake mix are nice, but yellow cake will work too
1-1/4 cup chopped pecans
1 cup butter, melted

DIRECTIONS:

Preheat oven to 350 degrees F.
Grease a 13X9 pan

In a large bowl, stir together pumpkin, eggs, evaporated milk, sugar, salt and spice until smoothly blended.

Pour into prepared pan.

Sprinkle dry cake mix over the top of pumpkin mixture.

Sprinkle nuts over cake mix.

Drizzle butter over top of dry mixture.

Bake for 50 to 60 minutes or until set and golden.

Cool for at least 1 hour in pan on wire rack before serving. Serve with whipped cream. Store in refrigerator.

You might consider mixing the butter, cake mix and nuts together and sprinkle over the top of the pumpkin mixture. It might be more like a crisp topping.

BONUS: This serves 12 to 16 people where a pie may serve 6 or 8.
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  #79  
Old 10-21-2011, 07:07 PM
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Default

I would love this; why doesn't my family like pumpkin very much
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  #80  
Old 10-22-2011, 01:23 AM
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Default

Quote:
Originally Posted by gayle View Post
I would love this; why doesn't my family like pumpkin very much
Pumpkin has a unique and rather strong flavor. . .one some people don't much care for. In fact, the reason I like the "Crunch" recipe is because the topping rather cuts back a bit on the pumpkin flavor.
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