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Pad Patter: 9/23 - Pumpkin

Angie4b1g

Angie4b1g

A hundred jobs but Bob Villa ain't one
Joined
Feb 25, 2011
Messages
8,026
Do you love it? Hate it?

Do you have a recipe to share?

This is on my list this week (image links to Allrecipes):



Downeast Maine 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
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 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.
 
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I LOVE pumpkin. This is one of my favorite recipes and I make it a couple of times each fall:

6_thumb.jpg


Serves 18
Ingredients



⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Preparation Instructions
Preheat the oven to 350F.
In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
Grease a 9×13 pan with butter and pour batter into pan.
In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.
 
LOVE pumpkin!! I have a pumpkin bread recipe from Cooking Light that's amazing (it's hard to modify pumpkin bread all that much, they're all pretty much the same!) And then there's pumpkin bagels, pumpkin lattes, pumpkin cookies, pumpkin cupcakes ...
 
Huge heart pumpkin! I've made that Down East Pumpkin bread recipe many times and it is great. I do double or triples the spices, esp the cinnamon though. I add vanilla too. I never follow a recipe as written so I sub apple sauce and apple cider for some of the egg and oil. So it prob isn't quite the same recipe after all, LOL! I'm sure it will be delicious just as it is written. ;)
 
I'm making chili today and always add canned pumpkin to that too. Makes it extra awesome!
 
i have pumpkin muffins in the oven!

We also love pumpkin pie and pumpkin bread. :)
 
Luv! Luv! Luv! Pumpkin! In fact, I just enjoyed a pumpkin muffin with cream cheese frosting for breakfast! Yumo! :-)
 
Love pumpkin bread in the fall. I'm going to have to look for a recipe for pumpkin muffins. That sounds so yummy.
 
I'm not a fan of traditional pumpkin pie, but I like pumpkin other things...thanks for the recipes. =)

Here is a recipe that I tried last year to replace the traditional pumpkin pie and the ginger streusel topping was really tasty

[FONT=&quot]Ginger-Streusel Pumpkin Pie Recipe[/FONT][FONT=&quot][/FONT]

[FONT=&quot] [/FONT]
[FONT=&quot]Thanksgiving just wouldn’t be the same without pumpkin pie; but, for those of us who don’t like traditional pumpkin pie, we’re always on the look out for a new take on this traditional staple. Here’s fun alternative that I found for this year’s adventures in pumpkin pie making![/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Ingredients[/FONT]

  • [FONT=&quot]1 sheet refrigerated pie pastry[/FONT][FONT=&quot][/FONT]
  • [FONT=&quot]3 egg, lightly beaten[/FONT][FONT=&quot][/FONT]
  • [FONT=&quot]1 can (15 ounces) solid-pack pumpkin[/FONT]
  • [FONT=&quot]1-1/2 cups heavy whipping cream[/FONT]
  • [FONT=&quot]1/2 cup sugar[/FONT]
  • [FONT=&quot]1/4 cup packed brown sugar[/FONT]
  • [FONT=&quot]1-1/2 teaspoons ground cinnamon[/FONT]
  • [FONT=&quot]1/2 teaspoon salt[/FONT]
  • [FONT=&quot]1/4 teaspoon ground allspice[/FONT]
  • [FONT=&quot]1/4 teaspoon ground nutmeg[/FONT]
  • [FONT=&quot]1/4 teaspoon ground cloves[/FONT]
  • [FONT=&quot]
    STREUSEL:[/FONT]    [FONT=&quot][/FONT]
  • [FONT=&quot]1 cup all-purpose flour[/FONT]
  • [FONT=&quot]1/2 cup packed brown sugar[/FONT]
  • [FONT=&quot]1/2 cup cold butter, cubed[/FONT]
  • [FONT=&quot]1/2 cup chopped walnuts[/FONT]
  • [FONT=&quot]1/3 cup finely chopped crystallized ginger[/FONT]
[FONT=&quot]Directions[/FONT]

  • [FONT=&quot]On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. [/FONT]
  • [FONT=&quot]In a large bowl, whisk the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake at 350° for 40 minutes. [/FONT]
  • [FONT=&quot]In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling. [/FONT]
  • [FONT=&quot]Bake 15-25 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.[/FONT]
[FONT=&quot] [/FONT]
 
We love pumpkin! Bunches and lots!

I totally love to make easy pumpkin cinnamon muffins. I got the recipe from someone at a MOPS meeting about 10 years ago..lol. I think it may be a Weight Watchers recipe. Everytime I make them they go fast.

1 box spice cake
1 can pumpkin
1/2 cup water
1 package cinnamon chips (seems to be a seasonal item...we buy Hershey's)

Mix it together and bake at 350 degrees. Full size muffins take 13-15 mins, mini muffins take about 8-10 mins. I make full size muffins when it's just for us, or mini muffins if I'm taking to a gathering of some sort.

DH just bought 3 bags of cinnamon chips because he saw them on the shelf at Walmart for the first time in three years...lol. I think he may be wanting some muffins.
 
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I soooo love pumpkin. I love to eat it, smell it, carve it! In my old home, my dining room was pumpkin orange as my ode to it's amazingness. Pumpkin muffins are great...pumpkin frozen custard? HEAVEN. There is a little mom and pop custard shop here that makes it and I swear, in autumn, DH and I keep it afloat! Love pumpkin seeds too. With lots of salt.
 
oh pumpkin roll is my favorite..and I love when it gets cold, a fire going, and candles all over pumpkin spice...........a cup of tea, my cat on my lap..and ahhhhhhhhhhhhh....
 
I love pumpkin! I have been drinking pumpkin coffee from Dunkin Donuts or Starbucks whenever I can. My favorite pumpkin recipe is for these pumpkin cupcakes by Martha Stewart. They are so super yummy. I've had friends tell me they're the best cupcakes they've ever had!
 
I'm not a big pumpkin fan but I don't mind the smell. I like roasted pumpkin seeds. I think my issue with pumpkin is a texture issue! LOL
 
gosh I mk NOT gonna lo0ok at those yummy photos!!!!!!
I LOVE LOVE LOVE pumpkin!!!!!!

Now, with diabetes, I need to keep it reasonable, but I found yesterday a borad in Pinterest with EVERYTHING PUMpkin....
even AMAZING sweet recipes that don't involve sugar or sugar replacements (which are Ok for dieting but in diabetes, aparentoy, work same as sugar)
problem?
99.9% of the recipes are with TINs of pumpkin?
WE don't have that in the UK :(
I'll have to work out how much work will be to produce the pumpkin as it comes in the tins...
is it just boiled pumpkin? or do they add something else?
 
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