Tag Archives: pumpkin

Pumpkin Pancakes Recipe

Pumpkin Pancakes

Pumpkin Pancakes simple to make, is a great autumn breakfast and uses the pumpkin you grew earlier in your garden

Ingredients

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 1/2 cups evaporated Milk
1/2 cup Pumpkin puree
1/4 cup water
1 large egg
2 tablespoons vegetable oil

Directions

Combine the dry ingredients – flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine evaporated milk, pumpkin puree, water, egg and 2 tablespoons oil in small bowl and mix well. Add to the dry ingredients. Stir just until moistened.

Heat your skillet or griddle over medium heat and brush lightly butter. Pour batter onto hot griddle in the size you like and cook until bubbles begin to burst. Turn (cooked side should be browned) and continue cooking for 1 to 2 minutes. Repeat with remaining batter.

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Pumpkin Cranberry Bread Recipe

Pumpkin Cranberry Bread

Pumpkin Cranberry Bread – like a squash, pumpkin lends itself to making a flavorful bread. Adding cranberries just is the perfect touch

Ingredients

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
2 cups pumpkin puree
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup dried cranberries

Directions

Preheat oven to 350 degrees fahrenheit. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin puree, eggs, oil and juice in large mixer bowl and beat until just blended. Add pumpkin mixture to flour mixture and stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely.

Recipe makes two loaves.

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Pumpkin Muffins Recipe

Pumpkin Muffins

Pumpkin Muffins like all breads make good use of the pumpkin flavor. You can use any frosting you like to finish the pumpkin muffins

Ingredients

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
2 cups of pumpkin puree
4 large eggs
1/2 cup vegetable oil
1/2 cup water or orange juice

Directions

Preheat your oven to 350 degrees Fahrenheit. Paper-line or grease 30 muffin cups.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl and beat until just blended. Add flour mixture to pumpkin mixture and stir just until moistened. Spoon batter into prepared muffin cups – filling 3/4 full.

Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Once cooled you can leave  our muffins plain or use any frosting you like as an additional touch of taste and color.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/

Thai-Style Pumpkin Soup Recipe

Thai-Style Pumpkin Soup

Thai-Style Pumpkin Soup is not a spicy soup but rather a savory. The peanut butter pairs well in the pumpkin soup.

Ingredients

2 cups vegetable broth
2 cups pumpkin puree
1 1/2 cups mango juice or other comparable fruit juice (orange and pineapple work well)
1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
2 cloves garlic – chopped
1/2 teaspoon crushed red pepper
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons finely chopped green onion
1/4 cup finely chopped cilantro
2/3 cup Evaporated Milk

Directions

Combine the water, pumpkin puree, fruit juice, vegetable broth, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.

Add the peanut butter and stir to make sure it is fully incorporated into the soup. Add the vinegar, green onion and 1 tablespoon of the cilantro. Cook, stirring occasionally for approximately 5 to 8 minutes or until soup begins to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.

For a change up, after dihing out the soup, put in a spoonful of sour cream and a bit of copped cilantro.

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Pumpkin and Black Bean Soup

Pumpkin and Black Bean Soup

Pumpkin and Black Bean Soup is a savory filling soup. The spices cumin and thyme are important to this recipe do not leave out

Ingredients

1 tablespoon olive oil
5 green onions – thinly sliced
1 bell pepper – chopped
3 cloves garlic – chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon thyme
2 cups black beans – rinsed and drained
2 cups pumpkin puree
2 cups of skinned & diced tomatoes
2 cups vegetable broth
1/2 cup water
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Directions

Heat the olive oil in a large pot over medium heat. Add white and light green parts of the green onions, bell pepper. Cook the mixture stirring occasionally until the pepper is soft – add the garlic at this point, do not allow the garlic to burn.

Add the cumin and thyme stirring for 1 minute to make sure the spices are fully incorporated into the soup. Add beans, pumpkin puree, tomatoes, vegetable broth and water; bring to a boil. Reduce heat to low and cook for 10 – 20 minutes.

Add the salt and taste to make sure you like the flavor. Add in the cayenne pepper and give a quick stir.

Top each serving with dark green onion tops. Have heavy cream on the side as a touch of style.

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Pumpkin Mac and Cheese Recipe

Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is a basic mac-n-cheese jazzed up with a few different cheeses. Make a bunch and freeze any excess. It keeps well.

Ingredients

2 cups macaroni – Pick the kind you like
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup heavy cream
1 cup whole milk
1 cup Fontina cheese – shredded
1 cup of cheddar cheese
2 cups pumpkin puree
1/2 teaspoon dried sage
1/2 cupsoft bread crumbs
1/2 grated Parmesan cheese grated
1/3 cup chopped walnuts
1 tablespoon olive oil

Directions

Preheat oven to 350 degrees F. Cook pasta in a large pot until al-dente then drain out the water. Leave the pasta in the pot used to cook them in – do not place over heat.

Make the cheese sauce – in a saucepan melt butter over medium heat. Stir in flour slowly, add the salt and pepper. Add heavy cream and milk. Cook and stir over medium heat until slightly thick. Stir in the Fontina cheese, pumpkin puree and sage until the cheese is melted and all ‚ÄĆingredients are mixed thoroughly. Pour the cheese sauce over the pasta and stir. Pour the macaroni and cheese to an ungreased 2-quart rectangular baking dish.

In a small bowl combine bread crumbs, Parmesan cheese, walnuts, and oil. Pour over pasta. Bake uncovered for 30 minutes or top is golden.

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