Fluffy Vanilla Pumpkin Dip
Sherrie Waite
1~ 16 oz container Cool Whip
1~ 5 oz box instant vanilla pudding mix
1~ 15 oz can solid pack pumpkin
1 tsp. pumpkin pie spice mix
In a large bowl, mix together dry pudding mix, spice and pumpkin. Fold in Cool whip. Chill until served.
Great served with ginger-snap cookies, Pirouettes, graham cracker sticks, sliced pears, apples, vanilla wafers.Pumpkin Chowder
Cassie Bushman
Ingredients:
¼ cup butter
1 medium onion, chopped
5 cloves garlic, chopped
1 cup chopped carrots
2 stalks celery, chopped
1 can (14.5 oz.) chicken broth
1 can creamed corn
1 cup frozen corn, thawed (or one can drained)
1 can (15 oz.) Pumpkin (not pumpkin pie filler)
1 can (12 oz.) evaporated milk
½ tsp. salt
¼ tsp. ground pepper
2 tsp. brown sugar
1/8 tsp. cinnamon
Directions: Melt butter in large saucepan over medium heat. Add onion, garlic, carrots, celery; cook for 1 to 2 minutes or until soft. Add broth, water, salt, pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, creamed corn, frozen corn, evaporated milk, cinnamon, brown sugar. Cook, stirring occasionally, for 5 minutes. Remove from heat.
Pumpkin Cake (official name -- I call it pumpkin squares)
Georgia Ehlers
1/2 cup margarine or butter (melted)
4 eggs
1 16 oz can pumpkin
2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. ginger
3/4 cup brown sugar
1/2 cup granulated sugar
1 can evaporated milk
Set aside one cup of the cake mix for topping later.
Mix remaining cake mix with 1 egg and melted butter.
Press mixture into a 9 X 13 pan.
Mix the pumpkin with 3 beaten eggs, cinnamon, cloves and ginger.
Add brown sugar and milk. Pour over the first mixture.
Mix the granulated sugar, reserved cup of cake mix, then add enough extra butter to make crumbly mixture (you may add nuts if desired) then sprinkle on the pumpkin mixture.
Bake at 350 for 1 hr.
April Burton
4 oz crem cheese, softened
1/2 c sugar
1/2 c brown sugar
3 eggs
1/2 t vanilla
1/2 t cinnamon
1/2 t ground nutmeg
1/2 t ground ginger
1/4 t salt
1 3/4 c solid packed pumpkin
3/4 c evaporated milk
9 in pie crust
Heat oven to 375'. Blend cream cheese till smooth. Add sugars and blend again. Beat in eggs one at a time. Add vanilla, spices, salt, pumpkin and milk, blend until smooth.
Pour into pie shell and bake 30 min. Reduce heat to 350' and bake additional 20 min. Cool to room temp and refrige 4 hrs.
Topping:
4 oz cream cheese
2 t cornstarch
16 oz whole berry cranberry sauce
In saucepan melt cream cheese and blend in cranberry sauce. Mix corn starch with a little cold water and add. Stir and bring to boil. Stir for about a min. Let cool 10 min and smooth onto pie
Amy McLaughlin
Preparation time: 15 min, cooking time: 30 min
Makes: serves 4 - 6
Ingredients:
| 1/3 Cup | chopped onion |
| 1 tsp. | minced garlic |
| 1 tsp. | curry powder |
| 2 tbsp | butter or margarine |
| 1 cup | pureed pumpkin (or about 1/2 can of pumpkin) |
| 1/4 tsp | nutmeg |
| 1/8 tsp. | sugar |
| 2 cups | veggie broth (or can use chicken broth) |
| 1 1/2 cups | milk |
| 1 tbsp | cornstarch or arrow root or tapioca powder (use as thickening agent) |
| 2 tbsp | heavy cream (optional) |
| chopped chives (as decoration) |
Preparation Directions:
- In large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender.
- Add pumpkin, nutmeg, sugar and the bay leaf.
- Stir in the broth and bring to a boil.
- Reduce heat and simmer uncovered for about 15 minutes.
- Take out the bay leaf.
- Stir in 1 cup of the mild and cook over low heat for a few minutes.
- In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.
- Cook and stir until thickened and bubbly.
- Cook a couple more minutes.
To serve: Swirl the cream on top, and garnish with chives.
This can also be frozen after it cools. In the freezer it will be good for up to 3 months
