Thursday, November 24, 2016

Beyond Pumpkin Spice Recipes for your pumpkin fix.

Pumpkin and Apple Soup
1 finely chopped apple. Prefer either a tart green, red apple, or specifically try the Autumn Gold Apple Variety.
½ cup of chopped white onion
1 stick of butter
1 Tablespoon of all-purpose flour
1 can of chicken broth
3 cups of canned pumpkin
¼ cup of dark brown sugar (dark preferred, can use light brown sugar or if out of brown sugar, ¼ cup of sugar and 2 Tablespoons of molasses)
½ teaspoon of all spice, nutmeg, ginger
1 teaspoon of cinnamon
1 cup of apple cider
½ cup of milk
1/4 cup of whipped cream (or approximately a ½ cup of the spray whipped cream, spray directly into soup mixture, taste test for sweetness).
½ teaspoon of salt and pepper

Directions: In a large saucepan, over medium heat, with a wooden spoon, sauté apples, and onion in butter for five minutes or until onion and apples are tender. Stir in flour and gradually whisk in chicken broth, pumpkin, brown sugar, milk, apple cider and spray in whipping cream as well as add the spices and salt and pepper. Bring to a boil, stirring constantly. Pay careful attention to pumpkin mixture forming large bubbles, may need to cover for a few minutes to avoid hot splatter. Reduce heat and simmer for about twenty minutes. Add additional cinnamon, whipped cream, salt and pepper, as needed per taste. Cool slightly and then ladle out batches into a blender and blend until soup is smooth. Reheat (in the microwave, or back on the stovetop) if needed and add ham to make the Pumpkin and Apple Soup a meal.
Pumpkin Bread

1 (15 ounce) canned pumpkin puree
1 ½ cups of granulated sugar
½ cup vegetable oil
1/4 cup water
2 eggs
2 ¼ cups all-purpose flour
1/2 tablespoon ground cinnamon
1/2 tablespoon ground nutmeg
1teaspoons baking soda
1 teaspoons salt
1/2 cup miniature semisweet chocolate chips
¼ cup of chopped pecans or walnuts (optional)


Directions Preheat oven to 350 degrees. Grease and flour three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts (optional). Bake for 1 hour, or until an inserted knife in the middle of the bread or a toothpick comes out clean. Allow to cool, then remove from baking pans. May cool on wire racks or in the pans.


Pumpkin Pie Sour Cream
1 cup of brown sugar
1 tablespoon of flour
1 1/2 teaspoon of pumpkin pie spice
1/2 teaspoon of salt
1 cup of canned or mashed cooked pumpkin
1/2 cup of dairy sour cream
2 eggs, beaten
1 cup of evaporated milk
1/2 cup of coarsely chopped walnuts, California walnuts preferred
1 unbaked 9 inch pastry shell
Directions: in a medium size bowl, combine brown  sugar, flour, pumpkin pie spice, and salt. With an electric mixer, mix pumpkin, sour cream, and eggs. Mix well.  Stir in evaporated milk and add chopped walnuts. Pour into an unbaked pastry shell. Bake in a 400 degree oven for 40-45 minutes or until a knife inserted in center comes out clean.
Homemade Pumpkin Pie

1 Pumpkin (small, Trade Joes sells pumpkins for pies)
3 eggs
1 cup of Evaporated Milk, Vitamin D Added
1 stick of butter (melted)
Dash of salt
¾ cup of Organic Brown Sugar
1 Tablespoon of vanilla extract
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1 ready to eat Graham Cracker Crust
Directions: Wash pumpkin, cut in half, remove stem and scoop out seeds and remove strings. Place cut side down on a baking sheet and bake until tender, about one hour at 350 degrees.

Once cooled, peel, smash, and mix pumpkin until smooth. In a large bowl, add milk, melted butter, pumpkin puree, eggs, dash of salt, cinnamon, nutmeg and vanilla extra and blend with an electric mixer until smooth. Pour into crust and bake at 350 degrees for one hour.

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