Delectable Pumpkins 2019

Pumpkin Dip

8 oz softened cream cheese
2 7 oz jars marshmallow fluff
Beat together until smooth. Fold in one 15 oz can of pumpkin puree and 1 tsp ground cinnamon.  Chill. (served at the AGC October meeting with slices of heirloom apples and gingersnap cookies)

 

Pumpkin Smoothies

1/3 cup pumpkin puree

1 cup yogurt (plain, whole milk)

3/4 cup apple cider

1/2 cup milk

1/4 tsp. pumpkin spice

1 Tbsp. maple syrup

1/2 cup ice

Blend.

 

Crock Pot Apple Pumpkin Pudding

2 apples, chopped

15 oz. pumpkin puree

5 oz. evaporated milk

1/3 cup brown sugar

1 Tbsp. pumpkin pie spice

1 box spice cake mix

1/2 cup chopped walnuts

1/2 cup rolled oats

4 Tbsp. butter

Mix all ingredients together, bake in slow cooker on high until done.

 

Pumpkin Bread (three loaves)

3 1/2 cups flour

3 cups sugar

2 tsp. baking soda

2 tsp. salt

2 tsp. allspice

1 tsp. baking powder

1 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp. cloves

4 eggs

15 oz. pumpkin puree

3/4 cup oil

2/3 cup water

Combine dry ingredients in one bowl, combine wet in another bowl.  Whisk wet together and then stir in dry ingredients until moistened.  Bake at 350 degrees for 50-60 minutes in three greased loaf pans.

 

Fettuccine with Pumpkin Sauce

8 oz. uncooked fettuccine

2 slices bacon, cooked and crumbled

2 garlic cloves, minced

1/2 can pumpkin puree

3/8 tsp. salt

1/4 tsp. fresh ground black pepper

2 Tbsp. heavy cream

2 Tbsp. chopped fresh parsley

Cook fettuccine.  Combine other ingredients except bacon and parsley.  Heat.  Serve over pasta.  Top with bacon, parsley (and Parmesan cheese).

 

Persian Pumpkin and Lentil Casserole

2 Tbsp. butter

1 onion, chopped fine

1 cup dry lentils

3 cups cubed pumpkin

1 Tbsp. lemon juice

2 tsp. minced parsley

1 tsp. salt

1 tsp. grated ginger root

1/4 tsp pepper

1/4 tsp. cumin

2 scallions

Saute onion in butter.  Add lentils and cover with water.  Bring to boil, simmer until tender.  Add pumpkin, spices and herbs.  Cover and simmer 'til pumpkin is tender.  Garnish with sliced scallions.

 

Simple Pumpkin Waffles

2 cups all purpose flour

1/4 cup brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp allspice

1/2 tsp. ground nutmeg

3 eggs

1 1/3 cups milk

1/4 cup maple syrup

3 Tbsp butter, melted

1 cup pumpkin puree

Mix dry ingredients.  Mix wet ingredients, and combine wet and dry until just combined.  Bake the waffles in a waffle iron according to manufacturer's instructions.

 

Spicy Chipotle Pumpkin Hummus

15 oz. chickpeas, drained and rinsed

15 oz. pumpkin puree

2 Tbsp. olive oil

2 chipitle chilies in adobo, finely chopped

1 clove garlic, grated

1 Tbsp. honey

1/4 tsp. cinnamon

1/4 tsp. cayenne powder

1/2 tsp. cumin

1/2 tsp. oregano

1 tsp. chili powder

salt and pepper

Puree chickpeas, pumpkin and oil in a food processor until smooth.  Mix remaining ingredients, and divide in half.  Blend half of this mixture into the puree, and drizzle the rest on top.  Optional, add more oil and pepitas seeds before serving.  

 

Pumpkin Butter Rugelach Cookies

1 cup butter, room temperature

8 oz. cream cheese, room temperature

2 Tbsp. sugar

1 tsp. vanilla

1/4 tsp. salt

2 cups all purpose flour

For Pumpkin Butter:

15 oz. pumpkin puree

1/3 cup light brown sugar

2 Tbsp. maple syrup

1 tsp. vanilla

1 tsp. pumpkin pie spice

1/2 tsp. cinnamon

1 cup pecans or walnuts, finely chopped

1 egg, beaten

coarse sugar for sprinkling

Cream butter, cheese, sugar and vanilla, 2-3 minutes.  Add flour and salt, beating until combined.  The dough will be wet.  Turn out unto floured board, and shape into a ball.  Cut four equal pieces, wrap, and chill 30 minutes.  Meanwhile make the pumpkin butter.  Combine pumpkin, brown sugar, maple, spices and cinnamon.  Bring to a gentle boil over medium heat; cook and stir often, 10-20 minutes until thickened but spreadable.  Cool.  On floured surface, roll each ball of dough into a 9-inch circle.  Spread 2 Tbsp. of pumpkin butter over dough, and sprinkle with nuts.  Cut circle into 12 wedges, and roll each up into a cookie.  Chill at least 15 minutes (to overnight) on parchment paper.  Preheat oven to 350 degrees.  Brush each cookie with egg, and sprinkle with sugar.  Bake 15-20 minutes or until lightly brown, cool on rack (optional dust with powdered sugar).  

 

Perfect Pumpkin Roasted Seeds

1 1/2 cups raw pumpkin seeds

2 tsp. olive oil

1/2 tsp. garlic salt

non-stick cooking spray

Wash seeds well, dry overnight.  Preheat oven to 325 degrees, and spray rimmed baking sheet with spray.  Toss seeds with oil and garlic salt.  Spread seeds on prepared baking sheet and bake 20-30 minutes or until golden brown, stirring about halfway through.  Taste and season with additional garlic salt as desired.

 

AGC

802-375-9991

Arlington Garden Club, PO Box 93, Arlington, VT  05250

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