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Four for the season (if anyone's interested) - pumpkin recipes we love

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NRaleighLiberal Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Nov-19-11 08:25 AM
Original message
Four for the season (if anyone's interested) - pumpkin recipes we love
This is when we love to make Pumpkin pancakes, Pumpkin scones, Pumpkin soup, and Iced Pumpkin Squares (kinda working from breakfast, through lunch/dinner, to dessert).

The scones is an adaptation I made from some scones we had at Starbuck (but found too sweet and heavy) - the pancakes are my variation of a sweet potato pancake I discovered - ditto with the soup. I found the Squares on the web - a healthier version of the one we used to use.

I will post any/all if anyone is interested. We use real pumpkin for them - just take a medium sized pumpkin, cut in half, scoop out the seeds and gunk - put cut side down on a baking sheet in a 325 deg. oven and bake for 45 min to 1 hour, until easily pierced. Scoop out the pulp into a bowl and spin it in a food processor with the blade until smooth (for all but the soup) - no need to process it to use for the soup. It freezes well also - we freeze the pulp in half cup or full cup portions in zip top freezer bags.

Let me know and I will post the recipes.
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Lucinda Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Nov-19-11 12:13 PM
Response to Original message
1. Post em please. I LOVE all things pumpkin.
Would espcially like the scones and pancakes.
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NRaleighLiberal Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Nov-19-11 01:15 PM
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2. Pumpkin Scones (so, so easy)
Preheat oven to 425 - have a cookie sheet handy.

In a large bowl, whisk together

2 cups flour (we use half whole wheat, half all purpose unbleached)
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger

Into the above, using a pastry blender or 2 knives, cut in 6 tbsp cold butter until the grains are pea sized.

In a small bowl, mix 1/2 cup pumpkin puree, 1 egg and 3 tbsp half and half

Mix the liquid into the solid with a fork - it will be crumbly - use your hands to form it into a ball (takes a bit of time - flour your hands - don't compress it too much to melt the butter.

Pat the dough into a 8-10 inch diameter disc on a floured surface - cut into wedges (we used to cut into 8 - makes large scones - now we do 10).

Place them on an ungreased baking sheet and bake at 425 for 16 minutes.

While they cool, mix in a small bowl:

2 tbsp milk
1 cup powdered sugar
1/4 tsp cinnamon
pinches of nutmeg, cloves and ginger
to make an icing.

When the scones have cooled, use a fork to drizzle this onto the scones.

They freeze wonderfully as well.
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EFerrari Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-22-11 02:25 PM
Response to Reply #2
8. That looks lovely! I bet my mom would love those.
:)
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Tesha Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 08:33 AM
Response to Reply #2
10. Oh this was sooooo good!
I had some leftover pumpkin and made this. Wow! :loveya:

I tweeked it just a bit, and added less cinnamon and sugar
then added cinnamon chips, white chocolate chips and a splash of vanilla


Wonderful! Thank you for the recipe!!! :hi:
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NRaleighLiberal Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 09:21 AM
Response to Reply #10
11. So glad and thanks for the report! Will be making them this weekend -
and as you found out, they are a good starting point for all sorts of tweaks!

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NRaleighLiberal Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Nov-19-11 01:19 PM
Response to Original message
3. Pumpkin Pancakes (very light!)
In a large bowl, whisk together

1 cup flour (mix of whole wheat and unbleached all purpose)
1/4 tsp salt
3/4 tsp baking soda
2 tbsp sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves

Separate one egg - beat the yolk with 1 cup buttermilk and 1 tbsp canola oil and 1/2 cup pumpkin (or sweet potato) puree.
Beat the white until soft peaks form (stiff but not dry)

Mix the yolk liquid into the dry mixture, stir until just combined (lumps OK) - then using a spatula, fold in the beaten whites (this is the secret step we use to make light cakes).

Drop batter into hot pan as usual - serve with good quality maple syrup. Another nice touch - beat softened butter with some orange zest, and use the orange butter on the pancakes.

These are very, very addictive!
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NRaleighLiberal Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Nov-19-11 01:22 PM
Response to Original message
4. Healthy (kinda) iced Pumpkin bars
Edited on Sat Nov-19-11 01:23 PM by NRaleighLiberal
In a large bowl, whisk together

1 cup flour (we use half whole wheat, half unbleached all purpose)
1 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1 tsp baking powder

In another bowl, whisk together

1 egg
1 egg white
1 cup pureed pumpkin
1/4 cup canola oil
2 tbsp water

Mix the wet into the dry, and fill a 9 inch square "pammed" baking pan - bake at 350 for 30-35 min (watch the last 5 min)

Icing:

beat 4 oz reduced fat cream cheese with 1 1/2 cup powdered sugar and 1 tsp vanilla.

Ice the cooled cake with this icing. Keep refrigerated.

These taste as good as the high-test version but are much lighter and far less calories!
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NRaleighLiberal Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Nov-19-11 01:28 PM
Response to Original message
5. Best pumpkin soup we've ever had (my tweaks on existing recipes)
In a large pan (12 inches wide, 6 inches tall min), saute 1 large chopped sweet onion, 2 cloves chopped garlic and a 1 inch piece of fresh ginger - peeled and chopped - in 2 tbsp butter over medium until limp (10 min or so, stir often).

Add 6 cups fat free, low sodium chicken broth, 2 medium peeled quartered potatoes (we love yukon gold), 4 cups of pumpkin puree - season with 1 tsp salt, 1/2 tsp nutmeg, 1 tsp cinnamon, 1/4 tsp red pepper flakes and 1/4 tsp Garam Masala (Indian curry type spice) - bring to a boil and simmer for 30 min covered.

Use an immersion blender (makes it easier - if you don't have one, a food processor) to puree - return to pan, add 1/2 cup milk - stir well.

we serve it topped with toasted, spiced pumpkin seeds (we make from the pumpkin guts!).

to make the pumpkin seeds, remove pulp and strings from the seeds from a pumpkin - put seeds on a cookie sheet, spray with pam, season with a pinch of salt, sugar and cinnamon to taste - roast at 300 for an hour or so, until nicely golden and crunchy.
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tigereye Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Nov-26-11 06:11 PM
Response to Reply #5
9. that sounds really good!
have to give this a try. I love pumpkin in pretty much anything.
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Lucinda Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-20-11 02:20 AM
Response to Original message
6. Thanks much!
:hi:
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NRaleighLiberal Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Nov-22-11 10:24 AM
Response to Reply #6
7. Please send feedback if you try any of them.....
glad to help!

:hi:
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