*~*Pumpkin Recipes 2010*~*

[AGBF]

Coffee Can Pumpkin Bread

•• 1 1/2 cups brown sugar
•• 1 1/2 cups granulated sugar
•• 4 eggs
•• 1 (16 oz) can pumpkin
•• 1 cup oil
•• 1/2 teaspoon cloves
•• 4 teaspoons cinnamon
•• 1/4 teaspoon ginger
•• 2 teaspoons nutmeg
•• 1/4 teaspoon mace
•• 1 1/2 teaspoons salt
•• 2 teaspoons baking soda
•• 2/3 cup water
•• 3 1/2 cups flour

1. Preheat oven to 350 degrees F.

2. Grease and flour 4 (1 lb) coffee cans (you may substitute 3 foil loaf pans or 6 mini-loaf pans)

3. Mix all ingredients in a large bowl until well blended.

4. Divide the batter between the 4 coffee cans.

5. Bake for 1 hour or until the tops spring back when touched.

6. Allow bread to cool for 10 minutes before removing from cans.

They make great gifts. Just wrap them in some cellophane, tie a ribbon around the top, and voilà! Instant gift!

Oh, and by the way, you have my permission to share the recipe!

(The above was not my recipe. It was posted on the 'net with the above note about the poster's giving permission to share it.)

Deb/AGBF

 

[Miss Sparkly]

Yum Does anybody have a good recipe for pumpkin seeds?

 

[Skippy123]

I got this from Allrecipes and I always wanted to try pumpkin chocolate chip cookies! These are super yummy and are more cake like rather than cookie. I do love pumpkin anything though

INGREDIENTS:
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
DIRECTIONS:
1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

 

[AGBF]

Yum Does anybody have a good recipe for pumpkin seeds?

Sparkly Blonde-

Do you mean a recipe for how to prepare them as a snack in themselves or do you mean a recipe that incorporates them?

Deb

 

[AGBF]

I got this from Allrecipes and I always wanted to try pumpkin chocolate chip cookies! These are super yummy and are more cake like rather than cookie. I do love pumpkin anything though

INGREDIENTS:
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
DIRECTIONS:
1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

I should have guessed you'd be the one to have a winner like this one up your sleeve, Skippy! If my imagination is working right, they will be delicious!!! Thank you!!!

Deb/AGBF

 

[Hera]

I've been looking for pumpkin soup recipes. Anyone have a recipe for one they like?

 

[AGBF]

I've been looking for pumpkin soup recipes. Anyone have a recipe for one they like?

heraanderson-

I don't have one, but you and I are on the same wavelength. I have tasted so many wonderful pumpkin soups and never made one! I would really like to make creamed pumpkin the way my mother used to! That involves starting with a real pumpkin, though!

Deb/AGBF

 

[Miss Sparkly]

Yum Does anybody have a good recipe for pumpkin seeds?

Sparkly Blonde-

Do you mean a recipe for how to prepare them as a snack in themselves or do you mean a recipe that incorporates them?

Deb

How to make them as a snack. I always end up with soggy seeds on the inside. I don't think I leave them in long enough or the temp isn't right

 

[AGBF]

Does anybody have a good recipe for pumpkin seeds?

Best Ever Roasted Pumpkin Seeds

Prep Time: 15 minsTotal Time: 2 1/4 hrsServes: 2 ..About This Recipe
"The secret to these yummy seeds is the Worcestershire sauce; I sometimes use a little more than the recipe calls for. Don't ever throw your pumpkin seeds away again!"

Ingredients
2 cups pumpkin seeds
1 teaspoon Worcestershire sauce
1 1/2 tablespoons melted butter
1 1/4 teaspoons salt

Directions
1.Preheat oven to 250 degrees.
2.Thoroughly rinse seeds and pick out stray bits of pumpkin.
3.Pour seeds on a cookie sheet, preferably one with sides.
4.Combine Worcestershire sauce and melted butter.
5.Pour Worcestershire sauce/butter combination over seeds and stir to distribute evenly.
6.Evenly sprinkle salt over seeds.
7.Bake for two hours, stirring every half hour.
8.Let cool and enjoy!
9.Store in airtight container.

Another poster who had tried the recipe wrote this note on the website where I found the above recipe. It speaks to the issue of sogginess!!! She wrote:
"easy and great. tastes just a tad better than plain salted. UPDATE: took a cue from some of the other recipes on this site and boiled the seeds in water first with 1/8 t. salt for 10 mins. and then proceeded with the recipe. Improves texture and plumps them up!" So boiling the seeds before baking may be a key to reducing sogginess!

Deb/AGBF

 

[dragonfly411]

Pumpkin Bread


Ingredients

* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 2.5 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cloves
* 1 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.




I made this last week and it is AWESOME, very moist. I am going to be trying it tonight with bantey eggs which are smaller and extremely rich. I'll be doing 6 bantey eggs vs the 4 eggs in the recipe.

 

[AGBF]

Pumpkin Bread

(dragonfly411 gives recipe)

I made this last week and it is AWESOME, very moist. I am going to be trying it tonight with bantey eggs which are smaller and extremely rich. I'll be doing 6 bantey eggs vs the 4 eggs in the recipe.

dragonfly-I compared the ingredients and proportions of the bread you made to the recipe for the coffee can pumpkin bread I posted above (which I never made). The ingredients are nearly identical!!! The only difference is that one uses half brown sugar and half white, while the other uses all white. That coffee can bread had been billed as the, "best ever", so those ingredients must be magic!

Deb/AGBF

 

[Puppmom]

Thanks for starting this thread, AGBF! I love anything Pumpkin.

My favorite is Pumpkin Baked Ziti - I make the Richard Simmons version and I use vegetarian sausage and no chicken stock. For moisture, I add a little of the leftover pasta water and skim milk. I also LOVE pumpkin cheesecake but my recipe is only on paper for that one...

Ingredients

* Butter, for greasing
* 1 pound sweet Italian sausage (1 pound turkey sausage, for Richard Simons' version)
* 3/4 cup chopped onion
* 1 tablespoon minced garlic
* 1 teaspoon red pepper flakes
* 2 tablespoons oil
* 1 (15-ounces) can pumpkin puree
* 1 cup chicken stock
* 2 teaspoons chopped fresh sage leaves
* 2 teaspoons salt
* 1/3 cup heavy cream (omit ingredient for Richard Simons' version)
* 1 pound ziti pasta, cooked (1 pound whole wheat ziti, for Richard Simmons' version)
* 2 tablespoons chopped fresh parsley leaves
* 1 cup freshly grated Parmesan (1/4 cup Parmesan, for Richard Simmons' version)

Directions

Preheat oven to 375 degrees F. Butter ( 8-ounce ramekins.

Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.

Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly.

Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.

 

[geckodani]

This isn't so much a recipe as an idea. I've been putting 2-3 TBSP of canned pumpkin in my oatmeal in the morning, along with a wee bit of sugar and some allspice. YUM.

 

[MichelleCarmen]

Yum Does anybody have a good recipe for pumpkin seeds?

Sparkly Blonde-

Do you mean a recipe for how to prepare them as a snack in themselves or do you mean a recipe that incorporates them?

Deb

How to make them as a snack. I always end up with soggy seeds on the inside. I don't think I leave them in long enough or the temp isn't right

Mine always turn out chewy. Kids ask me to cook them, they take a few bites and then walk off. I end up eating all the rest of them even though they taste kinda gross! lol

 

[Autumnovember]

I am in love with everything pumpkin so I'm dying to try some of these!

 

[AGBF]

I am still looking for a creamed pumpkin recipe that looks like my mother's. I first tried looking at Slovak websites because a lot of the best "from scratch" cooking my mother did, particularly when she was using a lot of butter, was when she was making Slovak recipes that she had picked up from her mother and had never written down...just knew how to make the way one knows how to brush his teeth. Next I just looked for creamed pumpkin recipes on the 'net. I found this supposedly Polish one. It has dill or parsley in it, which my mother's did not. I think, in fact, it is entirely different! That doesn't mean it wouldn't be delicious, however! I am storing it, but I will also keep looking.

I happen to love mashed squash and turnips, but creamed pumpkin is a real delicacy; it is entirely different from winter squash!

Deb/AGBF



Polish Creamed Pumpkin Recipe

•1 medium onion, peeled and thinly sliced
•1 tablespoon butter
•1 1/2 pounds pumpkin, peeled, seeded and cubed
•1/2 cup boiling water
•1 teaspoon salt
•1 teaspoon sugar
•1/2 cup sour cream
•2 tablespoons flour
•Salt and pepper to taste
•Chopped dill or parsley

Preparation:
1.In large skillet or Dutch oven, saute onion in butter until translucent. Add pumpkin, coating with butter. Stir in water, salt and sugar, bring to a boil, reduce heat and cook covered 8-10 minutes or until pumpkin is tender, adding more boiling water if necessary.


2.Fork blend flour into sour cream. Add to pumpkin, stirring gently. Simmer a few minutes until thickened and raw flour taste has cooked out. Season to taste with salt and pepper. Garnish with chopped dill or parsley.

 

[Siamese Kitty]

Pumpkin Bread


Ingredients

* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 2.5 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cloves
* 1 teaspoon ground ginger

.

Okay, I literally can't wait to try this-sounds amazing! I was wondering, does anyone out there have a recipe for a pumpkin cheesecake?
Thanks!

 

[Allison D.]

I'd recommending making these 2 at a time because they go FAST - people LOVE this!

Pumpkin Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree (canned or fresh)

Fllling: 1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

 

[AGBF]

Okay, I literally can't wait to try this-sounds amazing! I was wondering, does anyone out there have a recipe for a pumpkin cheesecake?
Thanks!

My parents-together-made a fabulous one for me a number of years back. I will see if any of my mother's old recipe cards are still extant. If not, I can find a recipe on the 'net. Theirs might have been the Hayday recipe. It was wonderful. Now I am wondering what the occasion of that cheesecake was! It wasn't my baby shower; we had a coconut cake made by a caterer for that!

Deb/AGBF

 

[AGBF]

I was wondering, does anyone out there have a recipe for a pumpkin cheesecake?

While looking for the recipe I knew, I found this recipe for a pumpkin cheesecake with a maple pecan glaze which seemed to be loved by everyone who tasted it! (Now I grant you that I also found a recipe for a double layer pumpkin cheesecake everyone loved and a pumpkin cheesecake with a gingerbread and pecan crust that everyone loved. Also a plain one. I have been poring over recipes for a while now and can give out unsolicited tips on pumpkin cheesecake-baking! For instance, if you used canned pumpkin, you may want to use pumpkin pie pumpkin, not pumpkin purée for pumpkin cheesecake. Many cheesecake bakers seems to feel that it gives the cake more flavor!)

Deb/AGBF


Maple Pumpkin Cheesecake

Ingredients

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (15 ounce) can pumpkin
3 large eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Maple Pecan Glaze:
1 cup whipping cream
3/4 cup pure maple syrup
1/2 cup chopped pecans

Directions

1.Preheat oven to 325 degrees.
2.Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
3.In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
4.Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
5.To serve, spoon some Maple Pecan Sauce over cheesecake.
6.Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

 

[Siamese Kitty]

Thanks AGBF! This looks delicious! If you feel like sharing the others, please do. We definitely have a cheesecake-loving household, though we haven't had much opportunity (or creativity) to deviate from the usual choices. I appreciate you posting this.

 

[dragonfly411]

OH. MY. GOD!!!!!!!!!!!!!!!! That looks SO GOOD!

AGBF - Thought.... what if we do a comparison together? We could make a batch of each bread and see what kind of responses we get? I am already planning a round of mine tomorrow, I could make a second batch.


Although .... hmm. I might have to figure something out on it. I have bantey eggs that I was planning to use. Anyways, would be fun!

 

[davi_el_mejor]

I usually have to stay away from all things pumpkin because cinnamon and pumpkin go hand in hand it seems. Stupid allergies. But I definitely like some of the recipes that don't call for it I also get psychosomatic symptoms with spices that remind me of cinnamon i.e. clove and nutmeg. I have to make special pumpkin (which is absolutely boring) and apple pies for myself. The SO really hates this allergy. I can't even do imitation cinnamon (I actually react more to it) like in candles or flavored syrups.

I will probably try the non-cinnamon recipes as they sound delicious!

 

[AGBF]

Thanks AGBF! This looks delicious! If you feel like sharing the others, please do. We definitely have a cheesecake-loving household, though we haven't had much opportunity (or creativity) to deviate from the usual choices. I appreciate you posting this.

Siamese Kitty-Thank you for the feedback. I would be delighted to post more pumpkin cheesecake recipes since you are interested in them! I wasn't about to flood the thread with them unless there was some interest in seeing more than one recipe posted here, however! (After all, everyone who comes to Pricescope is 'net savvy and can research recipes; no one truly needs me for that! I have to admit that I get a kick out of collecting recipes, though!)

Thanks for the kind words.

Deb

 

[AGBF]

AGBF - Thought.... what if we do a comparison together? We could make a batch of each bread and see what kind of responses we get? I am already planning a round of mine tomorrow, I could make a second batch.

Although .... hmm. I might have to figure something out on it. I have bantey eggs that I was planning to use. Anyways, would be fun!

Use the bantey eggs, dragonfly, and report back! I am afraid I am not ready to engage in real baking yet; virtual baking is as far as I am going to get for a while yet! I do so admire your youth and exuberance, though! It shows in this thread and in the book club thread, too!!!

Hugs,
Deb

 

[AGBF]

PUMPKIN COCONUT CREAM CHEESE CAKE

INGREDIENTS:

2 c. sugar
1 1/4 c. salad oil
4 eggs, beaten
2 c. cooked pumpkin
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 c. flour
1 tsp. cinnamon
1 c. raisins

FROSTING:

1/2 stick butter
1 (8 oz.) cream cheese
1 box powdered sugar
1/2 c. chopped nuts
1/2 c. coconut
1 tsp. vanilla

Beat together sugar and oil. Mix eggs and pumpkin. Stir in dry ingredients. Add raisins. Pour into greased 9 x 13 pan. Bake in 350 degree oven for 45 to 50 minutes until cake tests done. Cool.

Add frosting: Cream butter and cheese. Gradually add sifted powdered sugar and vanilla. Stir in nuts and coconut. Spread on cake.

(I am not crazy about cinnamon, raisins, or nuts, so I always feel free to substitute for any of these ingredients.)

Deb/AGBF

 

[AGBF]

A Special Pumpkin Cake With Cream Cheese Frosting

The recipe below is just one of several availblable for pumpkin cake with cream cheese frosting. Although the rum extract option for the frosting didn't appeal to me, the vanilla extract option did. I liked the quantity of cream cheese and confectioner's sugar in the frosting, too! Some recipes call for butter and sugar, which would be interesting to try!

FAYE'S PUMPKIN CAKE WITH CREAM CHEESE FROSTING
--------------------------------------------------------------------------------


CAKE:

4 lg. eggs
2 c. all-purpose flour, sifted
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cloves
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
2 c. sugar
1 c. salad oil
1 can pumpkin (1 lb.)

Crack eggs into large bowl; cover and let stand 30 minutes. Sift flour with soda, salt, cloves, ginger and nutmeg. Beat eggs well. Add sugar and beat until light and fluffy. Add oil and pumpkin, beating well after each addition. On low speed, beat in flour mixture, beating only until flour is moist.

Pour into ungreased 10 inch tube pan with removable bottom. Bake at 350 degrees for 1 hour. Cool completely on wire rack. Place on cake plate while loosening with knife. Ice with cream cheese frosting. Decorate with pecan halves.


FAYE'S CREAM CHEESE FROSTING:

2 pkg. cream cheese (3 oz. size) softened
1 tbsp. rum flavoring or 1 tsp. vanilla extract
3 c. powdered sugar

With electric mixer on medium speed, beat cream cheese with flavoring until smooth and soft. Add powdered sugar, beat until light and fluffy.

Deb/AGBF

 

[LaurenThePartier]

Pumpkin Soup With Bacon and Sage

Ingredients:

1 pie pumpkin, roasted for 60 minutes at 400 F, peeled, and pureed
1 red onion
3/4 lb. bacon, cut into 1/2″ chunks
4 cloves garlic, chopped
a good handful of sage leaves
1 cup heavy cream
1/2 cup milk
sea salt
freshly ground pepper

Directions:

In a heavy bottomed pot or Dutch oven, over medium high heat, saute the bacon until done to your liking, and a good amount of fat has rendered off. Remove the bacon from the pot with a slotted spoon, and reserve on a plate covered with a paper towel. Leave about 3 Tbsp of the bacon fat in the pot, and reserve the rest for another use.

Add the onions to the pan and cook for a few minutes until they have softened. Add the garlic and cook for a few moments until fragrant. Add the sage leaves and cook for a few minutes more.

Deglaze the bottom of the pan with the pureed pumpkin, and stir around for a bit. Add the cream and milk, and with an immersion blender, puree until smooth. You can also skip this step if you wish. Add the salt and pepper to taste, and simmer for about 10 minutes.

Add half of the bacon back to the soup, and garnish each bowl of soup with the other half of the bacon.

 

[LaurenThePartier]

Creamy Pumpkin and Sage Pasta

Ingredients:

1 small ~3 lb baking pumpkin, sliced and cleaned, and roasted flesh side down in water for 90 minutes at 350 F. Pureed to yield about 3 cups of pumpkin puree.
4 strips thick cut bacon, chopped
3 links hot italian sausage, casings removed and chopped
1 leek, white and pale green parts, cleaned and chopped
1/2 a red onion, chopped
6 cloves of garlic, chopped
1 cup heavy cream
1/2 cup milk
large handful of sage leaves
good handful of parmagianno regianno
1 lb. pasta, cooked according to package directions in very salted water
sea salt and freshly ground pepper
garlic chives, snipped, for garnish

Directions:

In a heavy bottom pot or a dutch oven, fry the bacon until it reaches your preferred doneness. Remove from the pot, reserve on a paper lined plate, and cover with another paper towel to remove excess grease. Add the sausage to the pot, and brown on all sides, ensuring the sausage is cooked all the way through. When done, reserve on a plate covered with a paper towel.

Remove all but ~2 Tbsp of the grease from the bottom of the pan, and add the leeks and onions. Sautee for about 5 minutes until they are soft, and then add the garlic, stirring for about another minute. Add the sage leaves and stir for another moment until fragrant.

Deglaze the pot with the pumpkin puree, stirring up all of the brown bits from the bottom. Simmer for about 5 minutes until warmed through. At this point, using a blender or immersion blender, blend the sauce together to form a smooth consistency. Add the milk and cream slowly while the stick blender is on, tilting ever so slightly up and away from the bottom of the pot. Careful! Don’t tip it too far up or your backsplash will be painted orange with sauce.

Add the bacon and sausage back into the pan and correct seasoning and stir in the parmagianno regianno. I found my bacon to be extremely salty, so I only added about 2 tsp each of salt and pepper to the dish. You may require more as this makes quite enough sauce for several servings. Toss the sauce and pasta together, or freeze a portion of it for later. Snip some fresh chives over the dish and serve.

 

[AGBF]

Creamed Pumpkin

In the interests of fairness, I am going to post the recipe for creamed vegetables which I modified without (yet) testing it for pumpkin. That will allow you to see if my modifications suit your taste! The recipe from Cooks.com, below, was my template. As you can see, it was supposed to be able to be used to make creamed carrots, among other creamed vegetables. It was not as rich as I remembered my mother's creamed pumpkin to be, however.

CREAMED VEGETABLES
Printed from COOKS.COM

--------------------------------------------------------------------------------


2 lb. sliced carrots, onions, asparagus, new potatoes or peas
1/4 c. butter
1/4 c. flour
1/2 c. reserved vegetable liquid or water
1/2 c. light cream or milk
1 tsp. sugar
1/4 tsp. pepper

Cook fresh or frozen vegetables following instructions on packages or until done. In sauce pan, melt butter on low heat, about 2 minutes. Add flour, stirring until smooth. Gradually blend in water or reserved liquid and cream; cook until thickened on low heat. Add sugar and pepper. Add cooked vegetables to cream sauce. Combine gently. Makes 6 to 8 servings.


Creamed Pumpkin (as revised)

2 lbs. cubed pumpkin
water or chicken stock in which to cook pumpkin (as preferred)
1 cup (2 sticks) butter
up to 1 cup flour (as needed)
1 cup heavy cream
1 tsp. sugar
1/2 tsp. freshly ground pepper
salt as desired

Cook pumpkin in water or chicken stock. In sauce pan, melt butter on low heat. Slowly add flour, stirring until smmoth. Gradually blend in other liquid, making a cream sauce. Add sugar, salt, and pepper (to taste.) Add cooked pumpkin cubes to cream sauce. Combine gently so as not to mash pumpkin. Adding curry would be an option, although not traditional.

Deb/AGBF