Picking your Pumpkin… recipe ideas

pumpkin%20seedsI would love for everyone to leave me their favorite pumpkin recipe. I plan to use this healthy fruit? often over the next few weeks, and know there are countless things that can be done. If you don’t have time to leave the whole recipe just let me know what the idea is. We are going to the pumpkin patch this weekend, and I am going to stock up. Thanks!!! Happy Fall!

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6 responses to “Picking your Pumpkin… recipe ideas

  • Brieanna

    Pumpkin Cheesecake! 🙂

    Pumpkin chocolate chip bread with cream cheese icing. My husband hates pumpkin and LOVES this bread. We make a batch of cream cheese icing to spread on each slice although the recipe doesn’t call for it 🙂

    Chocolate Pumpkin Bread
    3-1/3 cups all-purpose flour
    3 cups sugar
    4 teaspoons pumpkin pie spice
    2 teaspoons baking soda
    1 teaspoon salt
    1/2 teaspoon baking powder
    4 eggs
    1 can (15 ounces) solid-pack pumpkin (do not substitute Pumpkin Pie Filling)
    2/3 cup water
    2/3 cup canola oil
    2 cups (12 ounces) semisweet chocolate chips
    1 cup sliced almonds, toasted

    Directions:
    In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
    To use frozen bread: Thaw at room temperature. Yield: 2 loaves (16 slices each).

  • jERD

    Frency occassionally makes this Brasilian dish I freakin’ love…I won’t be able to leave the whole recipe and it isn’t for lack of time. The best description I can give is a creamy-sauce shrimp concoction actually cooked inside the pumpkin. I think the traditional Brasilian way to cook it is in a fire (since Brasil is entirely rainforest and all its inhabitants forest-dwelling savages, right?), but she cooks the pumpkin-encased-masterpiece in the oven. I know it has shrimp, punkin’ meat, and one of those canned milk-type sauces…like evaporated milk or sweetened condensed milk…but it’s definitely not sweetened condensed milk…just in the same family of can o’ form-of-milk-in-the-name. if you are interested I’d recommend you contact her for for details, but I will forewarn you she descended from a long line of women who cook “by inspiration” – by that I mean, they use what’s available and without universally accepted measuring instruments…”we’re out of pasta sauce, so I’ll just squash however many tomatoes we have on hand and add a June’s sippie-cup-filled-to-the-first-line of salt and pepper…”…anyways, you get the idea…but she’ll be able to help you better than I.

    • Brittany Godfrey

      yum~~ now I don’t like shrimp, but imagine anything could be replaced….and the idea of cooking something inside a pumpkin in seriously intriguing! Thanks! I will google away…. and call your wifey.

  • Jen O.

    This may not be a great kid recipe, but it is delicious!

    Pumpkin Hummus – I lost the recipe, but it was equal parts pumpkin and chickpeas with some garlic and other spices to spice it up to your tastes.

    Good luck!

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