Easy Pumpkin Recipes

Disappearing Pumpkin Pie

by Ashley Cant
(Bridge Lake, B.C.)

My Disappearing Pumpkin Pie

Disappearing Pumpkin Pie

1 1/2 cups Canned pumpkin
2 Eggs
2 Egg yolks
2/3 cup Sugar
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
1/4 teaspoon Ground ginger
1/4 teaspoon Nutmeg
1 1/4 cups Cream

Pie crust:
1 cup Flour
3 tablespoons Sugar
1/4 teaspoon Baking powder
Pinch of Salt Salt
1/4 c Unsalted butter
1 lg Egg

Put canned pumpkin into bowl. Whisk in eggs and yolks. Add sugar, salt, cinnamon, ginger, nutmeg and half and half, whisking smooth between each addition. Pour filling into prepared Pie Crust. Bake at 350 degrees on lowest oven rack until crust is baked through and filling is set, about 1 hour. Cool pie on rack. If pie must sit more than 2 hours before serving, when cool, cover loosely with plastic wrap and refrigerate. Makes 8 servings.

Pie crust: Pulse flour, sugar, baking powder and salt in food processor once or twice to mix. Add butter and pulse until mixture is powdery. Add egg and continue to pulse until dough forms ball. May be wrapped in plastic wrap and chilled until baking time. When ready to assemble pie, remove dough from refrigerator and unwrap. Lightly flour work surface and dough. Roll out into 12" disk. Fold dough in half and ease into 9" pie pan. Unfold dough and press firmly into pan. Trim away all but 1/2" excess dough at edge of pan. Fold dough under and flute edge.

Serve warm with a dab of whipping cream. It is called Disappearing Pumpkin Pie because it will be gone in no time!

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Pumpkin soup

by Connor Singleton
(Rotherham)

Ingredients.

1 tbsp oil
2 tbsp butter
1 chopped onion
1 chopped carrot
1 1b chopped potatoes
450g of pumpkin chopped

600ml/1pint vegetable stock
1 tbsp of cumin
1 tsp of grated nutmeg
600ml of semi skimmed milk
salt and pepper to taste

method
Heat the oil and butter in a large pan ,add the chopped onion and carrot until it goes soft but not brown.

Add the pumpkin,potatoes and cover the pan to let the vegetables sweat for 10 minutes.

stir in the stock and seasoning as well as other ingredients. Bring to the boil and then let it simmer until all the vegetable are tender.

Allow to cool slightly, then pour into a food processor,blend until smooth.

Pour into a saucepan and add the milk Heat gently and then taste, add extra seasoning if necessary. Serve hot.

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Pumpkin Pudding

by Debbie

4 eggs
2 Cups pumpkin puree
1/2 Cup light molasses
1 Cup milk
1 teaspoon cinnamon
1/2 teaspoon ginger

Preheat oven to 350 degrees and spray a square 8x8 pan with cooking spray. In mixing bowl beat eggs, pumpkin and molasses. Add in milk, cinnamon and ginger. Blend until smooth. Pour into square pan. Bake 50-55 minutes or until firm.

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Pumpkin halwa

by harjinder chawla
(india)

ingredients
1)grated pumpkin=2 cup
2)oil=1 rice spoon
3)almond=2 tea spoon(roughly grinded)
4)pista=2 tea spoon(roughly grinded)
5)cashew nuts=2 teaspoon(roughly grinded)
6)walnuts=4 teaspoon(roughly grinded)
7)jaggery=1 rice spoon or to taste
method
put oil in the pan and keep on the gas,then put grated pumpkin stir and cover it for 5 minutes ,stir it again add all the dry fruit when its lite brown add the jaggery stir again and switch off the gas, put in the serving dish and serve hot
its very yummy, easy to make and good to taste

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Yummy Pumpkin Sweety

by TEJASVI ARNEJA
(A-14\47-A , HIMGIRI APP. KALKAJI EXTENTION NEW DELHI -110019 NEW DELHI)

YOU NEED ; 1\2 KG PUMPKIN ( GRATED )
1\2 CUP MILK
2 TABLESPOON OIL
3 TABLESPOON SUGAR
SOME ALMONDS

METHOD ; SHALLOW FRY GRATED PUMPKIN , FOR FIFTEEN MINUTES.
NOW ADD MILK AND SUGAR ,MIX WELL.
ADD ALMONDS AND SERVE HOT.

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Pumpkin Butter

by Erin
(Hamilton, ON)

1 can of pureed pumpkin (not pie filling)
1 tsp dried ginger
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup of apple juice
1/4 cup of maple syrup or honey

1. Place all ingredients in the slow cooker. Stir to combine.
2. Cook on low for 5-6 hours.
3. Let cool, serve and enjoy!

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Pumpkintastic Seeds

by alaeya mena
(stockton california)

Carve out your pumpkin. Wash all the pumpkin seeds let them sit in water for three hours. Take them out. Get a cookie sheet and place the pumpkin seeds on it. Then put salt vinegar and sprinkles of pepper but not too much. Then put them in the oven until fully dry. Let them cool off and eat.
That is how you make my recipe pumpkintastic

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