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Pumpkin Recipes
What are some good dinner recipes using pumpkin?

I’ve got lots of pumpkin that I don’t want to go to waste. What are some good recipes? NO DESSERTS PLEASE!

Pumpkin ravioli, pumpkin soup, pumpkin pickles (a lot like watermelon pickles). How about pumpkin fritters, pumpkin quiche, and pumpkin sloppy joes? Recipes for all these and more can be found online.

Enjoy! PS – many you can make and freeze for later.

Pumpkin Recipes

Do you have any great unconventional pumpkin pie recipes?

Looking for something a little unique to bring to Thanksgiving, NOT the traditional pumpkin pie. If you have a good unique pumpkin pie recipe, please post it! Thanks!

Pumpkin Twinkie Dessert

1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 ½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners’ sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.

Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Makes 9 to 12 servings.
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Candied Hazelnut Pumpkin Pie

Crust:
2 cups all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
3/4 cup cold butter, cut into 1/2-inch cubes
1 teaspoon vinegar
5 tablespoons ice water, or more if needed

Filling:
1 (15 ounce) can pumpkin
3/4 cup light brown sugar, packed
2 teaspoons pumpkin pie spice
2 tablespoons flour
3 eggs, beaten
2 tablespoons Frangelico liqueur (optional)
1/2 cup sour cream

Candied Hazelnut Topping:
2 tablespoons flour
1/4 cup light brown sugar, packed
1 tablespoon Frangelico liqueur (optional)
3 tablespoons cold butter, cut into 1/2 inch pieces
1/2 cup hazelnuts, peeled and chopped

Crust: In a bowl, stir together flour, sugar and salt. Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Press crumbs firmly on bottom and up sides of a 9-inch pie plate.

Filling: Preheat oven to 375 degrees F. In a bowl, stir together pumpkin, brown sugar, pumpkin pie spice, flour, eggs, Frangelico and sour cream; mix well. Pour into pie crust, fold narrow strip of foil over edges of crust to prevent over browning; bake 30 minutes.
Meanwhile, make topping. In a bowl, combine flour, brown sugar and Frangelico. Cut in butter until crumbly. Stir in hazelnuts.
Remove foil from pie and sprinkle with topping. Bake 15 to 20 minutes more or until knife inserted near center comes out clean. Cool on a wire rack.
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Carmel-Pecan Pumpkin Pie

2 eggs
1 (15 ounce) can pumpkin puree
1/2 cup half-and-half
3/4 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 (9 inch) prepared pie shell
3/4 cup packed light brown sugar
1 cup chopped pecans
3 tablespoons butter

Preheat oven to 375 degrees F (190 degrees C).

Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
Bake in preheated oven for 20 minutes.

Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.
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Maple Walnut Pumpkin Pie

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 eggs
1 teaspoon maple flavoring
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Walnut Topping:
1 (9 inch) Graham cracker pie crust or unbaked pie shell
1/3 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter
1/2 cup chopped walnuts

Preheat oven to 425 degrees F.

In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell.

Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes.
In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.

Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator.

Hope this helps! =)

Great Pumpkin Recipes!