Pumpkin Recipes

[Emily]

Post any recipe that contains pumpkin as one of the ingredients

[Emily]

One can pumpkin (15 oz)
One can sweetened condensed milk (10 oz I think)
3 eggs
3 tsp pumpkin pie spice
One yellow cake mix
3/4 cup chopped nuts(I used a mixed nut topping, you can use pecans or walnuts also)
1 stick butter, melted

In a medium mixing bowl, combine pumpkin, condensed milk, eggs, and spice until smooth. Pour into 9x13 dish. Dump yellow cake mix(dry) on top of the pumpkin mixture. Pour butter as evenly as possible over the top, and sprinkle nuts over butter. Bake at 350 for one hour or until knife inserted into center comes out clean.

[Emily]

½ lb fresh mushrooms, sliced (I buy the pre-sliced)
½ cup chopped onion (I use a whole one)
2 T butter
2 T Flour
½ - 1 Tsp Curry powder (I use a heaping ½)
3 cups veggie broth (Knorr's make one)
1 can (15 oz) solid packed pumpkin
1 can evaporated Milk
1 T Honey
½ salt
¼ tsp pepper
¼ tsp nutmeg (I use fresh and is a bit stronger)

In a large saucepan, sauté mushroom and onions in butter, blend in flour and curry.

Gradually add broth and bring to boil, cook and stir 2 minutes until thickened (I skip this
step and don't wait for it to thicken).

Add pumpkin, milk, honey, and remaining spices.

Heat through and serve.

Yields 7 - for my family we serve this as a main course and it serves 3+ with bread or
rolls!!!

THIS RECIPE IS courtesy of Taste at home Magazine

[Emily]

This makes a festive fall serving dish.

INGREDIENTS:
Small Pumpkin
Chicken Salad (recipe at bottom of this message)

DIRECTIONS:
Pre-heat the oven to 250 degrees
Wash pumpkin and cut tops off the pumpkin. Scoop out the inside. Place a piece of foil on a cookie sheet and put the pumpkin on the cookie sheet. Put the pumpkin in the oven and bake for 15 to 20 minutes until the insides just begins to soften. Cool pumpkin. Stuff pumpkin with chicken salad.

Chicken Salad
½ cup salad dressing
1 teaspoon lemon juice
½ teaspoon sugar
¾ cup finely chopped, cooked chicken
½ cup diced apple
1/8 cup chopped walnuts
1 stalk celery
1 tablespoon dried parsley or 2 tablespoons chopped fresh
¼ cup seedless grapes (sliced)

Combine salad dressing, lemon juice and sugar. Chop chicken and stir in with remaining ingredients.

[Emily]

1 (15 oz) can Libby's 100% pure pumpkin

1 (12 fl. oz) can evaporated milk

1 ( z) cup container vanilla lowfat yogurt

1/4 cup granulated sugar

1/4 teaspoon pumpkin pie spice

1 pint wipping cream

Combine pumpkin, evaporated milk, yogurt, sugar and pumpkin pie spice in blender, cover. blend until mixture is smooth.

top with whipped cream, sprinkle with additional pumpkin pie spice.

(freeze for a bit if you need to, or serve over ice was in a different receipe)

[Emily]

this is the quick pumpkin bread receipe from the joy of cooking cook book:

sift together:

1-3/4 cup all purpose flour
1/4 tsp double acting baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves.

In large bowl, beat until light and fluffy:

1-1/3 cup sugar
1/3 cup soft shortening
2 eggs

Add and beat in 1 cup cooked or canned pumpkin

Now add the sifted dry ingredients in 3 additions alternately with

1/3 cup milk (water will work also if your out of milk)
1/2 tsp vanilla
Do not over beat between each addition

optional: 1/2cup nuts or 1/3 cup raisins.

Pour batter into greased pan and bake 1 hr untill bread is done. 350

Ladies - my kids wouldn't touch this baked like a loaf of bread.

Put the very same receipe in miniture muffin pan, and they were gone before dinner. It is requested for every thanksgiving and Christmas dinner, and one yr i made something else and my bil walked around with a frown for a while! in muffin tins, bake till done.

But - kids who eat lots of these muffins will be...... quite regular for a while - so this is a great receipe if your having a little constipation problem (tmi)

[Emily]

2 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice

Sift together:
3/4 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

1/2 cup pecans

Preheat oven to 375°. Beat eggs for 5 minutes; gradually add the 1 cup of sugar. Fold in pumpkin and lemon juice. Add sifted ingredients. Grease and flour well a jelly roll pan. Spread batter into pan and sprinkle batter with the nuts. Bake for 12-15 minutes. Right away loosen edges and flip onto a towel that has been sprinkled with powdered sugar. Roll up the towel and allow cake to cool.

Filling:
1 cup powdered sugar
8 ounces cream cheese, softened
4 tablespoons margarine or butter, softened
1/2 teaspoon vanilla

Mix together cream cheese and margarine until creamy. Add vanilla and mix well. Stir in powdered sugar until well blended. Unroll cooled cake and spread filling evenly over cake; roll cake back up; chill.

This also freezes very well.

[Emily]

1 can (16ounces) solid pack pure pumpkin
1 package (6 serving size) instant sugar free vanilla pudding mix
1/4 cup low fat (1%) milk
1 teaspoon ground cinnamon
2 cups frozen light whipped topping thawed

1. In a medium bowl, with an electric beater on medium speed, beat the pumpkin, pudding mix , milk, and cinnamon until well blended.

2. Fold in the whipped topping until thoroughly blended, then spoon into a serving bowl. Cover loosely and chill until ready to serve.

[Emily]

Clean, but don't wash, 2 cups pumpkin seeds. Mix 1 1/2 teaspoons Worcestershire sauce, 1 1/2 Tablespoons butter, and 1 1/4 teaspoons seasoning salt together. Pour over the pumpkin seeds and toss gently. Spread seeds evenly on a cookie sheet.

Bake at 250 degrees for 1 hour.

[Emily]

4 eggs
2 cups sugar
1 cup oil
1 can pumpkin (single pie size)

2 cups flour
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2+ tsp. ground clove
1/2+ tsp. ginger
1+ tsp. allspice

Mix eggs, sugar, oil and pumpkin; add remaining ingredients - - mix well. Bake at 350 degrees for 15-20 minutes. (Use jelly roll pan)

Frosting:

1 stick butter
3 oz. cream cheese
1 tsp. vanilla
2 1/2 + cups powdered sugar

Mix until fluffy and spread over cooled pumpkin bars.

[Emily]

3 cups sugar
1 cup oil
4 eggs, beaten
1 16 oz. canned pumpkin
3 1/2 cups sifted flour
2 tsp. baking soda
2 tsps. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. pumpkin pie spice
1 to 2 tsp. cinnamon
1/2 tsp. ground cloves
2/3 cup water

Cream sugar and oil. Add eggs and pumpkin;mix well. Sift together flour, baking soda, salt, baking powder, nutmeg, pie spice, cinnamon and cloves. Add to pumpkin mixture, alternating with water. Mix well. Pour into two greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees for 1 to 1 hr and 15 min., or until loaves are test done. Let stand 10 minutes before removing from pans to cool. Makes 2 loaves.

Very good bread!

[Emily]

1 cup Pumpkin
3/4 cup Sugar
1/2 cup Oil
1 Egg
2 cups Flour
2 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Salt
1 tsp. Baking Soda
1 tsp. Milk
1 cup Chocolate Chips
1 tsp. Vanilla
Nuts -- Optional

Dissolve baking soda in milk. Set aside. In large bowl, add pumpkin, sugar, oil and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.

(I usually double this recipe because the cookies disappear so quickly.)

[Emily]

This recipe is made with fat-free/sugar-free ingredients but you could just substitute with regular ing. if you wanted. I'll list the nutritional info after the recipe.

Elegant Pumpkin Trifle

1 pkg. (14-1/2 oz) gingerbread cake mix
1-1/4 C water
1 egg
4 C cold fat-free milk
4 pkgs. (1 oz each) sugar-free instant butterscotch pudding mix
1 can (15 oz) solid-pack pumpkin
1 tsp ground cinnamon
1/4 tsp each ground ginger, nutmeg and allspice
1 carton (12 oz) reduced-fat frozen whipped topping, thawed

In a mixing bowl, combine the cake mix, water and egg. Mix well. Pour into an ungreased 8" square pan and bake at 350* for 35-40 minutes or til toothpick comes out clean. Cool 10 minutes then remove from pan to wire rack. When completely cooled, crumble the cake and set aside 1/4 C of crumbs for garnish.

In a bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or til soft set. Stir in pumpkin and spices; mix well. In a trifle bowl or 3-1/2 qt. glass serving bowl, layer a fourth of the cake crumbs, half the pumpkin mixture, a fourth of the crumbs, and half the whipped topping. Repeat layers and garnish with reserved crumbs.

nutritional info One serving (3/4 cup) equals 194 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 451 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.
Diabetic Exchanges: 2 starch, 1 fat.

[Emily]

Here is one I tried a few weeks ago that I definitely plan on making again for Thanksgiving.

Pumpkin Crumb Cake
Printed from Allrecipes, Submitted by Debbie

1 (18.25 ounce) package
yellow cake mix
1 egg, beaten
1/2 cup butter, melted
1 (15 ounce) can pumpkin puree
3 eggs, beaten
1/2 cup white sugar
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup white sugar
3 tablespoons butter, softened
1/2 cup chopped nuts (optional)


Directions
1 Preheat oven to 350 degrees F (175 degrees C). Spray or
grease one 9x13 inch pan.
2 Reserve 1 cup cake mix. In a large bowl, combine the
remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix
well, and then pat into prepared pan.
3 In a large bowl, mix together the pumpkin, 3 eggs, 1/2
cup white sugar, brown sugar, and cinnamon. Pour over crust.
4 In a small bowl, combine reserved 1 cup cake mix, 1/2
cup sugar, and 3 tablespoons softened butter. Crumble over
pumpkin filling. Sprinkle nuts evenly over the top, if desired.
5 Bake in preheated oven for 40 to 45 minutes.

[Ericanaysha]

bumping for the season

[Saralynn]

One can pumpkin (15 oz)
One can sweetened condensed milk (10 oz I think)
3 eggs
3 tsp pumpkin pie spice
One yellow cake mix
3/4 cup chopped nuts(I used a mixed nut topping, you can use pecans or walnuts also)
1 stick butter, melted

In a medium mixing bowl, combine pumpkin, condensed milk, eggs, and spice until smooth. Pour into 9x13 dish. Dump yellow cake mix(dry) on top of the pumpkin mixture. Pour butter as evenly as possible over the top, and sprinkle nuts over butter. Bake at 350 for one hour or until knife inserted into center comes out clean.

I have to tell you I LOOOOOOVE the top of this. . .I don't eat the bottom. :giggle:

[Ericanaysha]

Bumping again for this time of year!!!

[Aurora]

Pumpkin Bread


1/2 c. oil
1 c. pumpkin pack
2 large eggs
1/3 c. water
1 2/3 c. all purpose flour
1 1/4 c. sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 c. candied cherries
1/2 c. chopped walnuts or pecansCombine oil, eggs, water, & pumpkin. Sift together flour sugar, baking soda, cinnamon, nutmeg, and salt (I usually don't sift them, just combine them). Stir in cherries & nuts. Pour into greased & floured 9x5x3 loaf pan. Bake in a preheated 350° oven for 1hr. or until a toothpick inserted in the center comes out clean.

[Januinely~me]

For an individual serving size:

1/3 cups oats (I used quick)
3/4 cup water
pinch of salt

1/4 cup canned pumpkin
1 tsp honey
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp nutmeg

(I found it too spicey for my taste, so I will use a bit less next time.)

Bring water to boil in a pot, add salt & oats. Bring to boil again, then lower tempertature and simmer 3-5 mins. Remove from stove and add the rest of the ingredients and stir well.

Enjoy!:)

[thebeckery]

Now I just made a pumkin pie dip that was great. We've dipped vanilla wafers, cininamin graham crackers and apple slices in it. We've even had it for breakfast, dipping the fruit of course. lol

It's 7 oz container of marshmallow cream, 8 oz cream cheese, 1/2 cup pumpkin and pumpkin pie spice to taste. It calls for 1/2 tsp but I added 2 I think.
__________________
Lisa - to the oldtimers aka pthrlisa

[Januinely~me]

cream cheese filling:

8 ounce(s) cream cheese
1 egg
3 TBSP sugar

Mix together well in a small bowl; set aside.

cinnamon sugar nut crumb topping:

1/2 cup flour
1/2 tsp cinnamon
3 TBSP melted butter
5 TBSP sugar
1/4 cup chopped pecans

Mix together well in a small bowl; set aside.

Muffin batter:

In one bowl mix together:
2 eggs
2 cups sugar (I used less)
1 1/4 cup(s) solid-packed pumpkin
1/3 cup(s) vegetable oil
1/2 teaspoon(s) vanilla extract

In another bowl mix together:

2 cups flour
1 heaping tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp salt
2 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda

Mix wet and dry ingredients together with a fork until just moistened. Evenly divide half of the batter among the 24 greased (or paper lined) muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Sprinkle some of the pecan mixture over the top of each muffin and bake in a 375* preheated oven until golden and a tester, inserted into the muffin center, comes out clean -- 20 to 25 minutes. Cool on wire racks.

http://1.bp.blogspot.com/_MJvWbtfTXLk/SmJ1diA2HMI/AAAAAAAAEuY/XcwpCQdtuaw/s320/Untitled-1.jpg

[mamamunchkin]

ONe can of pumpkin
One box of spice cake mix
One cup of Butterscotch chips.


Mix all together... spoon into muffin cups.... bake according to cupcake directions on the box.

I love simple recipes!

[love3c]

ONe can of pumpkin
One box of spice cake mix
One cup of Butterscotch chips.


Mix all together... spoon into muffin cups.... bake according to cupcake directions on the box.

I love simple recipes!

Yummy!

Any cake mix can be mixed with a can of pumpkin for a lower fat/calorie dessert!

[mom2riandkayl]

3 1/2 cups canned pumpkin puree
2 1/2 cups light brown sugar
1 lemon, juice and zest
1 T ground ginger
1 1/2 tsp cinnamon
1/4 tsp ground allspice
1/2 cup water

Combine ingredients in a heavy saucepan. Bring to a boil. Reduce heat and simmer on low, stirring often for around 20 minutes to thicken.

Pour mixture into hot, sterile, 6 oz canning jars leaving 1/2 inch head space. Seal with sterile lids/rings as manufacturer directs. Process 10 minutes in a boiling water bath. Cool.

Makes five 6-oz jars.

[BCatherine]

This is our favorite pumpkin Pie. I got it off of All recipes.

I use 2 tsp of Vanilla instead but that's the only change that I make. Don't use the pumpkin pie mix in the can, but rather pure pumpkin (canned).


1 1/2 cups pumpkin puree
1 (12 oz.) can evaporated milk.
2 eggs
3/4 sugar
1 Tablespoon All purpose flour
1/2 teaspoon salt
1 1/4 tsp. vanilla extract
1/2 tsp. cinnamon
1 (9 in.) unbaked pie crust

1. Preheat oven to 450
2. In large bowl combine all ingredients. Pour into pie plate with unbaked crust inside.
3. Bake at 450 for 20 min., then reduce heat to 350 and continue baking for 40 more min. or until toothpick inserted in center comes out clean. Cool completely before serving.


I buy the crusts in the refrigerator section of the grocery store (pillsbury, etc.) I usually buy the store brand. They are the ones that you roll out into your pie plate.

Also, I wisk in the flour very slowly (with a whisk) otherwise it seems like it clumps to me. (and when it clumps it stays that way in the finished pie. Tastes the same, but doesn't look as pretty).

[BCatherine]

This is the pumpkin bread that I like to make. I got it from a philadelphia cream cheese cookbook years ago. I skip the cloves b/c I don't particularly care for cloves.
Makes two loaves.

1/2 cup (1 stick) butter, softened
1 pkg. (8 oz.) Cream Cheese, softened
2-1/2 cups sugar
4 eggs
1 can (15 oz.) pumpkin
3-1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. Baking Powder
1/4 tsp. ground cloves
1 cup Pecan Pieces

HEAT oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.
POUR into 2 greased and floured 9x5-inch loaf pans.
BAKE 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.

[mopzsix]

here is one that i have done

http://allrecipes.com/Recipe/Pumpkin-Stew/Detail.aspx

this one is very good

[Better than I deserve]

from allrecipes.com
Ingredients:
1/2 cup raisins
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt
2 eggs
3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey
1/2 cup chopped walnuts
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
2. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
3. Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

[Flautista]

This is a recipe I got from one of my church friends. I haven't made it yet but I'm sure it's good. I mean, just look at the ingredients! :wink:

Pumpkin Cobbler - Most Amazing Dessert EVER!!!

-15 oz.can pumpkin
12 oz. can evaporated milk
-3 eggs beaten
-1 1/2 cups of sugar
-4 teaspoons of pumpkin pie spice
-1/2 teaspoon of salt
-18-1/2 oz. package of yellow cake mix
-1 cup chopped pecans
-1 cup butter melted

Combine pumpkin, evaporated milk, eggs, sugar, spice,and salt in a large bowl. Beat with an electric mixer on low speed until well blended. Pour into a greased 9X13 pan. Sprinkle with the cake mix. Top with pecans pieces finely chopped. And drizzle w/ butter. Bake at 350 degrees for 50 to 55 minutes until golden brown. Cool.

[Better than I deserve]

Just made these last night. They were tasty!

Pumpkin Pie Squares

Ingredients

* 1/2 cup butter, softened
* 1/2 cup brown sugar
* 1 cup all-purpose flour
* 1/2 cup rolled oats
* 2 eggs
* 3/4 cup white sugar
* 1 (15 ounce) can pumpkin
* 1 (12 fluid ounce) can evaporated milk
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
3. Bake in preheated oven 15 minutes, until set.
4. In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
5. Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.

[Flautista]

This is a recipe I got from one of my church friends. I haven't made it yet but I'm sure it's good. I mean, just look at the ingredients! :wink:

Pumpkin Cobbler - Most Amazing Dessert EVER!!!

-15 oz.can pumpkin
12 oz. can evaporated milk
-3 eggs beaten
-1 1/2 cups of sugar
-4 teaspoons of pumpkin pie spice
-1/2 teaspoon of salt
-18-1/2 oz. package of yellow cake mix
-1 cup chopped pecans
-1 cup butter melted

Combine pumpkin, evaporated milk, eggs, sugar, spice,and salt in a large bowl. Beat with an electric mixer on low speed until well blended. Pour into a greased 9X13 pan. Sprinkle with the cake mix. Top with pecans pieces finely chopped. And drizzle w/ butter. Bake at 350 degrees for 50 to 55 minutes until golden brown. Cool.

This is just as amazing as I thought it would be. I made it several times last year, and I plan to make it a lot this year. I stocked up on pumpkin and yellow cake mix, which was on sale for $1.00. :clap:

[DDofEve]

Pumpkin Bread



1/2 c. oil
1 c. pumpkin pack
2 large eggs
1/3 c. water
1 2/3 c. all purpose flour
1 1/4 c. sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 c. candied cherries
1/2 c. chopped walnuts or pecans
Combine oil, eggs, water, & pumpkin. Sift together flour sugar, baking soda, cinnamon, nutmeg, and salt (I usually don't sift them, just combine them). Stir in cherries & nuts. Pour into greased & floured 9x5x3 loaf pan. Bake in a preheated 350° oven for 1hr. or until a toothpick inserted in the center comes out clean.

THIS IS AMAZING!!!

[DDofEve]

This is just as amazing as I thought it would be. I made it several times last year, and I plan to make it a lot this year. I stocked up on pumpkin and yellow cake mix, which was on sale for $1.00. :clap:


Could I cut the butter into the cake mix and use margarine instead OR, use less butter? That is a lot of butter.

[Flautista]

Could I cut the butter into the cake mix and use margarine instead OR, use less butter? That is a lot of butter.

It's not a fat-free recipe, Chantell, even if you reduce the amount. Just use the butter. Your tastebuds will thank you. :wink:

One modification I did make this year, in honor of my diabetes, was to replace the sugar with Sun Crystals. To sub for sugar, use 1/2 the amount of Sun Crystals (Stevia). IOW, 1/2 cup of Sun Crystals is the same as 1 cup of sugar.

[DDofEve]

It's not a fat-free recipe, Chantell, even if you reduce the amount. Just use the butter. Your tastebuds will thank you. :wink:

One modification I did make this year, in honor of my diabetes, was to replace the sugar with Sun Crystals. To sub for sugar, use 1/2 the amount of Sun Crystals (Stevia). IOW, 1/2 cup of Sun Crystals is the same as 1 cup of sugar.

I made it. I guess maybe I'm not as much a fan of cobbler as I thought.

Oh well! It was wonderfully RICH though!

[Flautista]

I made it. I guess maybe I'm not as much a fan of cobbler as I thought.

Oh well! It was wonderfully RICH though!

Well, um, thanks for your opinion, I guess. :hmm:

[DDofEve]

Well, um, thanks for your opinion, I guess. :hmm:


My favorite was the pumpkin underneath, Linda! I will continue to make a crustless pumpkin pie like this every single time.:clap:

[Flautista]

My favorite was the pumpkin underneath, Linda! I will continue to make a crustless pumpkin pie like this every single time.:clap:

Oh, okay. I had no idea what you meant in the PP. Thanks for 'splaining. :wink:

[DDofEve]

Get all the goopy seeds out of your jack o' lanterns and put them on a rimmed, greased cookie sheet or jelly roll-type pan.

melt a cup of butter or margarine and pour it over the seeds.

Get some Lawry's seasoning salt or your favorite steak rub, I use this (http://www.williams-sonoma.com/products/spicy-chipotle-rub/).

Mix them and the seasoning and butter/marg all around so they are coated evenly and smoosh them into a single layer.

Pop into the oven at 375. Bake until they are a deeeeeeeep darrrrk brown color, and the pumpkin pieces (don't rinse them!!!!) are almost BLACK and the seeds are DRY in the pan (no juices left). At the end, you will need to stir the seeds around every 5 minutes or so, so they don't burn.

Let cool and store for up to 6 weeks in an airtight container (make sure they are DRY and baked enough or they will mold!)

Eat them WHOLE!