| Prep
time: 10 minutes
Bake time: 40 minutes
2
pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
Dash each, ground cloves & nutmeg
1 ready-to-use graham cracker crumb crust
|
|
MIX
- cream cheese, sugar and vanilla with electric mixer
on medium speed until well blended. Add eggs; mix
until blended.
STIR
- pumpkin and spices into 1 cup of the batter; pour
remaining plain batter into crust. Top with pumpkin
batter.
BAKE
- at 350°F for 35-40 minutes or until center is almost
set. Cool. Refrigerated 3 hours or overnight. Makes
8 servings.
Recipe submitted by Paulette, Mission,
KS. |
| Filling:
2 pkgs (3oz. each) cream cheese
1/3 cup sugar
1 egg
1 tablespoon flour
2 teaspoon grated orange peel
Bread:
1 cup canned pumpkin
1/2 cup oil
2 eggs
1-1/2 cups sugar
1-2/3 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 cup chopped pecans |
 |
For
filling, beat cream cheese, sugar and flour together.
Add egg; mix to blend. Stir in orange peel. Make bread
by combining pumpkin, oil and eggs. Add sugar, salt,
cloves, cinnamon, flour, baking soda and pecans; mix
to blend. Pour 1/2 of batter into 2 greased and floured
loaf pans. Carefully spread the cream cheese filling
over the batter. Add remaining batter, covering filling.
Bake at 325°F for 1-1/2 hours.
Recipe submitted by Diane, Kearney,
MO.
RC Note: When I made this bread, it
only took my oven ~1 hour to bake both loaves. You
may need to adjust the baking time as well. |
| 1
medium onion, coarsely chopped
2 tablespoons butter
3 cups canned pumpkin
2 (14-1/2oz) cans chicken broth
2 tablespoons brown sugar
2 bay leaves
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground pepper
1 cup whipping cream
1 cup finely chopped cooked smoked ham
1 tablespoon cooking oil
In
a Dutch oven, cook onion in butter till tender, but
not brown. Stir in the pumpkin, broth, brown sugar,
bay leaves, nutmeg, and pepper. Bring mixture to boiling
and reduce heat. Cover and simmer for 10 minutes.
Remove soup from heat. Remove and discard bay leaves.
Stir in whipping cream.
Transfer
about 1/3 of the mixture to a food processor bowl
or blender container. Cover and process or blend soup
till smooth. Repeat with the remaining mixture. Return
all pumpkin soup to the pan and heat through.
Meanwhile,
in a medium skillet, cook the finely chopped ham in
hot oil over medium heat for about 10 minutes or till
ham is crisp. Drain off the oil.
To
serve, sprinkle the crisp ham over soup. Makes 8 side
dish servings.
Recipe printed in November 2001,
Midwest Living - from the Cedar Lodge Restaurant,
Springfield, MO. |
| LIBBY'S PUMPKIN
PECAN PIE |
| Pumpkin
Layer:
1 egg
1 cup canned pumpkin
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
1 unbaked 9-inch pie shell
Pecan
Layer:
2/3 cup light corn syrup
2 eggs
1/2 cup granulated sugar
3 tablespoon margarine, melted
1/2 teaspoon vanilla extract
1 cup pecan pieces
For
Pumpkin layer: Combine egg, pumpkin, sugar and pie
spice in medium bowl. Spread over bottom of pie shell.
For
Pecan layer: Combine corn syrup, eggs, sugar, margarine
and vanilla in same bowl; stir in pecans. Spoon over
pumpkin later. Bake in preheated 350°F oven for 50
minutes or until filling is set.
Recipe submitted by Diane, Kearney,
MO. |
| Crust:
1 1/4 cups all purpose flour
1/2 cup powdered
sugar
1/2 cup (1 stick) chilled butter, cut into pieces
3 tablespoons whipped cream
Filling:
3/4 cup sugar
1 tablespoon picked golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (generous) salt
1-16 oz. can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
1/4
cup apricot preserves
FOR
CRUST: Preheat oven to 350°F. Blend first 3 ingredients
in processor until mixture resembles coarse meal.
Add cream and process until moist clumps form. Gather
dough into ball; flatten into disk. Wrap in plastic;
chill 15 minutes.
Roll out dough on floured surface to 14-inch round.
Transfer dough to 9-inch glass pie dish. Trim overhand
to 1 inch. Fold overhang under. Make cut in crust
edge at 1/2-inch intervals. Blend alternate edge pieces
inward. Freeze 15 minutes.
Line crust with foil, pressing firmly. Bake until
sides are set, about 10 minutes. Remove foil. Bake
crust until pale brown, about 10 minutes more. Reduce
oven temperature to 325°F.
FOR
FILLING: Using whisk, mix first 6 ingredients in bowl
until no lumps remain. Blend in pumpkin, whipping
cream, sour cream and eggs. Spread preserves over
crust; pour in filling. Bake until filling puffs at
edges and center is almost set, about 55 minutes.
Cool on rack. Cover; chill until cold. (Can be made
1 day ahead.)
Recipe submitted by Paulette, Mission,
KS - taken from Bon Appetite Magazine. |
|
Homemade
Pumpkin Puree
Picking
the right kind of pumpkin is an essential element to making
your own pumpkin puree for baking with. Baking pumpkins are
smaller than carving pumpkins and are usually referred to
in markets as pie pumpkins or sugar pumpkins. They are a deep
orange color and it's puree can be stored for three days in
the refrigerator, or for up to six months in the freezer.
Baking
Method:
Cut the pumpkin in half horizontally, discarding the stem
section. Scoop out the stringy insides, reserving the seeds
for toasting (see instructions below). Place the two pumpkin
halves In a shallow baking dish face down and cover with foil.
Bake in a preheated 375°F oven for about 1-1/2 hours. Once
the baked pumpkin has cooled, scrape the flesh away from the
skin and puree in a food processor or mash with a potato masher.
Draining
the Puree
Homemade pumpkin puree is much runnier than it's
canned relative. In order to use our homemade puree in recipes
that call for canned pumpkin, we must drain the puree and
remove the excess water.
To do
this, line large strainer with a double thickness of cheesecloth,
or a kitchen towel, but be forewarned - it will permanently
have an orange stain! Place the lined strainer in a bowl,
then pour the puree into the lined strainer. Lay a piece of
plastic wrap directly on top of the pumpkin and place the
entire set-up in the refrigerator overnight. Once the excess
water has drained off, you can the puree in any recipe that
calls for canned pumpkin, or pumpkin puree.
Oven
Roasted
Pumpkin Seeds
1-1/2
tablespoon salt
3/4 cup pumpkin seeds
Preheat
oven to 300°F. Remove seeds from pumpkin and wash in colander
under warm water. Spread seeds on cookie sheet and sprinkle
with salt (use more or less to taste). Bake 20 to 30 minutes,
or until seeds are dry and crisp. Allow seeds cool. Store
in airtight container.
Try substituting
other type of salt, i.e., garlic salt, celery salt, seasoned
salt, onion salt, etc. for a different taste.
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