Pumpkin Vegetarian Recipes

- Butternut Squash - - Carrots - Vegetarian - Soups -

  1. Mustard Greens Salad with Roasted Cheese Pumpkin and Goat Cheese
  2. Jerusalem Artichoke and Cheese Pumpkin Soup
  3. Roasted Jack-be-Little Pumpkins w/ Maple Panna Cotta
  4. Pumpkin Pancakes
  5. Pumpkin Pancakes With Sticky Maple Pecans
  6. Pumpkin Bread
  7. Pumpkin Bran Muffins
  8. Pumpkin Gingerbread
  9. Pumpkin Chocolate Chip Cookies
  10. Pumpkin Crème Brulée
  11. Pumpkin Black Bean Soup
  12. Pumpkin Coconut Rice Thai
  13. Spiced Pumpkin Cake
  14. Spiced Cornmeal and Pumpkin Loaf
  15. Tofu Pumpkin Pie
  16. Lots More Pumpkin Recipes
  17. Stuffed Pumpkin Sweet
  18. Indian Pumpkin Griddle Cakes
  19. Pumpkin Bread w/ Pumpkin Whipped Cream
  20. Pumpkin Citrus Flan
  21. Pumpkin Clove Pancake
  22. Pumpkin Rice Pudding
  23. Norwegian Pumpkin Soup
  24. Aromatic Pumpkin and Chickpea Hot Pot
  25. Roast Pumpkin, Radicchio and Feta Salad

See New York Times article "Pumpkin Escapes from the Pie" for pumpkin cookery tips

Pumpkin Recipes More Vegetarian Pumpkin Recipes

Golden Pumpkin Soup Easy Pumpkin Soup
Ginger Pumpkin Mousse Pumpkin Bread
Pumpkin Tiramisu Pumpkin Oat Muffins
Nutty Pumpkin Waffles Pumpkin Cheese Tart
Harvest Pumpkin Torte Pumpkin Cheesecake
Pumpkin Cookies Pumpkin Scones
Pumpkin Layer Pie Pumpkin Layer Cake
Pumpkin Ice Cream Pumpkin Bread Pudding
Pumpkin Empanadas Westerman's Pumpkin Bread
Pumpkin Crunch Cream Pie Caramel Pecan Pie
  Pumpkin Ginger Muffins 
Pumpkin Muffins Pumpkin Pancakes

Pumpkin RecipesPumpkin Recipe Outside Links

Pumpkin Waffles, from The Kennebec Inn in Bath, Maine.
Pumpkin Cheese-Filled Pecan Muffins, from neighboring New York's Crown Point Bed and Breakfast in Crown Point, New York.
Pumpkin Applesauce Tea Bread, from Birchwood Inn in Temple, New Hampshire.
Hancock Shaker Village Pumpkin Loaves, from Black Swan Inn in Tilton, New Hampshire.
Pumpkin Patch Bread, from The 1900 House in Narragansett, Rhode Island.
Spicy Pumpkin Bread, from Isaiah Hall Bed and Breakfast Inn in Dennis, Massachusetts.
Pumpkin Pancakes, from Carter Notch Inn in Jackson, New Hampshire.
Pumpkin Cheesecake, from The Vermont Inn in Killington, Vermont.
Pumpkin Pudding, from the Asa Ransom House in Clarence, New York.
Darcy's Granola, a pumpkin seed recipe from Post and Beam Bed and Breakfast in Sullivan, New Hampshire.
Pumpkin Bisque, from Red Clover Inn in Mendon, Vermont.
Pumpkin Spice Muffins, from Homestead Inn B & B in York Beach, Maine.
Pumpkin Nut Bread, from the Inn at Jackson in Jackson, New Hampshire.




Top Mustard Greens Salad w/Roasted Cheese Pumpkin and Goat Cheese

Adapted from David Wurth, Savoy
Time: 30 minutes

1/4 cup toasted walnuts
1/2 pound peeled cheese pumpkin or sugar pumpkin, cut
into 8 half-inch wedges
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/2 pound mustard greens, trimmed and washed
2 tablespoons walnut oil
2 teaspoons herb vinegar
1/4 pound fresh curd goat cheese.

  1. Preheat oven to 300 degrees. Place nuts on a baking
    sheet, and bake until crisped and fragrant, about 5
    minutes. Remove from oven, and set aside.
  2. Increase oven temperature to 450 degrees. In a
    medium-size mixing bowl, combine pumpkin wedges, olive
    oil and salt and pepper to taste. Toss pumpkin to coat
  3. Place a heavy ovenproof skillet over medium-high
    heat for 2 minutes. Add pumpkin, and saute until browned
    on the edges, 6 to 8 minutes. Transfer pan to oven, and
    roast until tender but not falling apart, about 6
    minutes. Remove from oven and allow to cool.
  4. Place mustard greens in a large mixing bowl. Over the
    greens, sprinkle the walnut oil, vinegar and salt to
    taste. Toss well, and adjust seasoning if necessary.
  5. To serve, place a handful of greens on each of 4
    plates. On each plate arrange 2 slices of pumpkin partly
    on the greens, a large spoonful of goat cheese beside
    the greens and a sprinkling of toasted walnuts over the
    entire salad.

Yield: 4 appetizer servings.


Adapted from Babette Audante, 27 Standard

Time: 1 hour 15 minutes

4 tablespoons butter
1 pound Jerusalem artichokes, sliced thin
1 Spanish onion, sliced thin
1 stalk celery, sliced thin
2 cloves garlic, peeled and crushed
8 cups vegetable or chicken stock
1 Idaho potato, peeled and diced
4 cups cheese pumpkin in 1-inch cubes
1/4 cup brown sugar
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons finely sliced chives.

1. In a large flameproof casserole over medium heat, melt 2 tablespoons butter. Add artichokes, onions, celery and garlic. Saute until tender, about 10 minutes. Add stock and bring to a boil. Add potatoes, reduce heat to low and simmer 45 minutes.

2. While soup is simmering, preheat oven to 325 degrees. In a small pan, melt 2 remaining tablespoons butter. In a medium-size bowl, combine pumpkin and melted butter, tossing until pumpkin is well coated. Cover a baking sheet with parchment paper, and spread the pumpkin on the sheet in a single layer. Sprinkle with brown sugar. Bake until tender and lightly browned on the edges, 20 to 25 minutes. Remove from oven, and set aside.

3. Add heavy cream to soup, and season to taste with salt and pepper. Transfer in batches to a food processor, and puree until smooth. Adjust seasoning.

4. To serve, place a small mound of the pumpkin in the center of each of 6 bowls. Ladle the soup around pumpkin, and sprinkle each bowl with about a teaspoon of the chives.

Yield: 6 servings.


Adapted from Damon Brunette, Picholine

Time: 1 hour 30 minutes, plus 4 hours' refrigeration

3 cups milk
4 cinnamon sticks
1 vanilla bean, split and scraped of pulp
6 Jack-Be-Little pumpkins
1 cup heavy cream
1/2 cup dark amber maple syrup
1 1/4-ounce envelope gelatin
2 star anise
3 cloves
3 allspice berries
2 cups mixed dried fruit (such as apricots, cranberries, prunes, cherries and figs)
2 cups freshly squeezed orange juice
1 cup Armagnac.

1. Preheat oven to 375 degrees. In a small pan, combine 2 cups milk, with the 2 cinnamon sticks and the vanilla bean. Bring to a boil, and immediately remove from heat. Allow to steep 10 minutes. Remove and discard cinnamon sticks and vanilla bean.

2. Slice tops from pumpkins, as close to the top as possible. Remove seeds and pulp. Place pumpkin bottoms cut side up in a roasting pan, and fill each pumpkin with heated milk, about 1/4 cup per pumpkin; reserve remaining milk. Place pumpkin tops in roasting pan cut side down. Cover pan with aluminum foil, and bake until tender, about 40 minutes. Remove from oven. When cool, discard liquid.

3. In a medium pan, combine remaining milk, cream, maple syrup and gelatin. Bring almost to a boil; remove from heat and allow to cool. Fill pumpkin shells with this mixture, cover with plastic wrap, and refrigerate at least 4 hours, or overnight.

4. Place star anise, 2 remaining cinnamon sticks, cloves and allspice on a piece of cheesecloth. Tie securely with kitchen string. In a medium-size saucepan, combine the dried fruit, wrapped spices, orange juice, Armagnac and 2 cups water. Bring to a boil over high heat, and reduce heat to low. Simmer, stirring occasionally, until fruit is tender and there are about 6 tablespoons of liquid left in the pan. Discard spices.

5. Allow pumpkins to come to room temperature before serving. Place a pumpkin in the center of each of 6 plates, with a pumpkin top leaning against it. Spoon a little fruit and juice around each pumpkin, and serve.

Yield: 6 servings.


Top The Pumpkin Escapes From the Pie - - - Lee's Recipes -

NEW YORK -- During its brief season, the pumpkin lives literally for the holidays. Most people know it as pie -- flaky pastry with a dark, miraculously heavy filling of spices, cream, pumpkin and sugar. Traditional, yes. But pumpkin has much more to offer.

Next to the potato, the pumpkin is the most malleable and perhaps the most dynamic of autumn foods. It can be cut into cubes and sauteed so that it remains firm. It can be braised in a meat dish, absorbing the cooking juices and slackening its shape. It can be mashed and left chunky and starchy. It can be pureed and thinned to a silky sauce.

And perhaps most interesting of all, it teeters between sweet and savory, fruit and vegetable. Though it tastes vegetal, it welcomes sugar as readily as salt and herbs.

But it does not sink into the shadows of a dish. The pumpkin has big flavor, which allows it to withstand both adornment and austerity. Consider two dishes at the restaurant Etats-Unis on Manhattan's Upper East Side. In a pot roast of beef with apples, chilies and bacon, slabs of pumpkin soak in the cooking juices, absorbing some of the heat of the chilies but maintaining their own raw integrity. And in a twice-baked souffleed pumpkin pudding, cubes of pumpkin are enveloped in a rich, creamy cloud flavored with Roquefort. But the pumpkin is not lost: you can taste a little in every bite.

Of course, a pumpkin is nothing without a creative cook. Pumpkin puree and pumpkin soup are on the menus at countless New York restaurants, but a few chefs have managed to extract its essence in original ways -- ways that may prompt a reconsideration of the Thanksgiving menu.

Terrance Brennan, the chef at Picholine, on West 64th Street, makes pumpkin-prune pancakes that are absolutely ethereal. Oddly shaped and thin, they are as light as whipped cream on the tongue, their rich, buttery pumpkin flavor a sly touch. Brennan serves them with slices of venison and shredded Brussels sprouts sauteed with minuscule cubes of bacon, apple and pumpkin. But Brennan said the pancakes, which he drops like batter into a nonstick pan and quickly sautes, would also go well with turkey.v

At 27 Standard on East 27th Street, Babette Audante, the chef, takes an unusual tack with soup, using pumpkin as a garnish rather than the base. Chunks of bright orange roasted pumpkin rest like an island in the middle of an earth-colored Jerusalem artichoke soup. It is soothing and rich, and the sweetness of the artichokes challenges that of the pumpkin, keeping each bite interesting.

A dish at Savoy in Soho is a reminder that pumpkin can also stand alone, honest and untethered. David Wurth, the chef de cuisine, roasts slices of pumpkin with a little olive oil, salt and pepper and serves them alongside a leafy salad of mustard greens sprinkled with nut oil and walnut pieces and a smear of soft curd goat cheese.

Wurth, Brennan and many other chefs favor the cheese pumpkin, an heirloom variety that has been resurrected in restaurant kitchens over the past few years. It is flat, with a pinkish-tan skin, and usually weighs five to eight pounds.

"It's oranger, it's brighter and it's denser," Brennan said, "so you can add things to it without it losing its flavor. You can puree it, add a little cream or chicken stock, and the flavor doesn't get diluted."

Though the cheese pumpkin is not widely available, it is sold in many green markets and some specialty stores. Joel Patraker, the assistant director of the Greenmarket program in New York City, suggested looking for one without gashes or bruises and with the stem still attached. If it has soft spots or discoloration, but all you're planning to do is chop it up for soup, "then just negotiate for a better price," he said.

Chefs have also taken to a small, squat pumpkin called the Jack-Be-Little. It is about the size of a bagel and its meat is gently flavored and plentiful, so it can be roasted or steamed whole, and it makes a perfect serving for one. It is available at most green markets and grocery stores, and even at garden centers. (Some Jack-Be-Littles, though, are grown for decorative purposes, so it's best to ask if they have been treated with chemicals.)

Bill Telepan, the chef at Judson Grill, on West 52nd Street, has created a devilish dish with this tiny pumpkin, inspired by a recipe by Andre Daguin, formerly a chef in Auch, France, in which a large pumpkin is baked with foie gras. Telepan fills a Jack-Be-Little with foie gras and roasts it. Once it cools, he scrapes the fat off the top and mixes it with chopped hazelnuts, walnuts and herbs. The pumpkin is served warm, with quenelles of the hazelnut mixture on the side. Warm, thin toast is provided for transporting it all. It's too bad beds aren't, too, because, though the dish is delicious, that's about all you can handle afterward.

When it comes to dessert, chefs find themselves on shakier ground. Tempted by heady spices like nutmeg and cinnamon and rich fillers like eggs, evaporated milk and heavy cream, it is just too easy to make a stodgy pumpkin dessert -- like many pumpkin pies, pumpkin cheesecakes and pumpkin mousses.

Early American settlers are not to blame for the leaden pumpkin pie that started it all. "Actually, contrary to popular wisdom," said Karen Hess, a culinary historian in Manhattan, "pumpkin pies were made in England long ago, in the late Elizabethan period." And though the pumpkin pie was not part of the original Thanksgiving meal, she said, settlers probably began making it soon after for the holiday. "It's the right season," she said. "The pumpkins were there and ready to go.

A couple of hundred years later, chefs are beginning to toss tradition aside. The pumpkin desserts at Picholine, for instance, are exuberant and refined, and only tinged with nostalgia. And they can teach anyone a thing or two about pumpkin. For instance, while most pumpkin ice creams are all about pumpkin and spice, Damon Brunette, the pastry chef, makes one that is like an eggy custard. The flavor of pumpkin surfaces only after a few moments. He serves it with a scoop of equally subtle chestnut ice cream on top of a flat sugar-coated puff pastry cookie.

And his roasted Jack-Be-Little pumpkin with a maple panna cotta is so gorgeous you almost don't want to eat it. First he bakes the miniature pumpkins, filled with a spiced milk to infuse the flesh. He discards the milk, then refills them with a maple cream that is so fragile an autumn breeze could break it apart. Around the pumpkin are strewn a compote of glistening prunes, apricots, figs and cherries like a scattering of fallen leaves.

Source: New York Times Magazine November 18, 1998 by Amanda Hesser

TopPie Spices - Up - - Lee's Recipes -

Pumpkin Pie Spice I
1/2 tsp. cinnamon, 1/4 tsp. ground ginger,
1/8 tsp. ground nutmeg, & 1/8 tsp. ground allspice.

Pumpkin Pie Spice II
1 - 1 1/2 tsp. cinnamon, 1/2 tsp. ground ginger,
1/2 - 1/8 tsp. cloves.


TopGolden Pumpkin Soup

The Urban Peasant: Quick and Simple by James Barber, ISBN 0-9697123-0-8.

3 green onions, finely sliced
2 Tbs butter
1 c grated carrot
1 tsp ground cumin
1 tsp ground ginger
2 c cooked, mashed pumpkin
1 can creamed corn
1/2 tsp salt
freshly ground pepper
3 c water, stock, or apple juice

Melt the butter in a saucepan and put in the carrot, corn and pumpkin. Stir in the remaining ingredients and simmer for 8-10 minutes. Serve garnished with chopped green onion and croutons.

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TopEasy Pumpkin Soup


2 lb pumpkin
2 large onions
2 tsp sugar
1 tsp salt
ground pepper
pkt of onion soup mix

Chop onions and pumpkin. Simmer (barely covered) until tender. Blend. Make soup mix according to instructions on packet. When boiling, add the blended vegetables with the salt and pepper. Also add nutmeg if desired. This soup is especially good served with a dollop of cream floating on top.

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TopGinger Pumpkin Mousse

4 eggs
7 Tbs sugar
1 Tbs unflavored gelatin
1-1/2 cups pumpkin puree
3/4 tsp ground. cinnamon
1/2 tsp freshly grated ginger
1/4 tsp grated nutmeg
1cup heavy cream
crystallized ginger (garnish)

Beat eggs with sugar until mix is light colored and thick. Add gelatin and beat to blend well. Mix in pumpkin puree and spices and chill mixture until it begins to set up. Whip cream into soft peaks; fold in pumpkin mixture. Pour into 4-6 dessert dishes. Chill for 4 hours. Before serving, garnish with crystallized ginger

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TopPumpkin Bread

3 c sugar
1 c oil
4 eggs, slightly beaten
1 can pumpkin
3-1/2 c all-purpose flour
2 tsp baking soda
2 tsp salt
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground cloves
2/3 c water

Preheat oven to 350 degrees. In a large bowl, mix sugar and oil. Add pumpkin and eggs. Blend well. Then, add flour, spices, and water. Mix completely. Pour into two, well-greased loaf pans. Bake for 1 1/2 hours. Note: I have a gas oven that gets really hot, so I don't let my bread cook for the whole 1 1/2 hours. I check it after an hour (just press the top of the loaves - if they spring back their done or use the toothpick test).

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TopWesterman's Pumpkin Bread

 2 cups pumpkin
1 tsp cloves
1 tsp cinnamon
2/3 c nuts & raisins
2/3 c shortening
2-2/3 sugar
3-1/2 flour
4 eggs
2/3 cup water
3 tsp baking powder
2 tsp soda
1/2 tsp salt

 Preheat Oven: 350 Put all ingredients into LARGE mixing bowl and mix. It's a lot to mix. When baking in bundt pan, cook about 1 hour and 10 min. When baking in small loaf pans..maybe 3 or 4, cook less time...maybe 30-45 min. Need to watch and probably toothpick test for doneness....about 40 min. or so. Remember to spray your baking containers

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TopPumpkin Layer Cake

1 pkg yellow cake mix
3 tsp pumpkin pie spice
1 c canned pumpkin
1/2 c water
1/3 c oil
3 eggs

Whipped Cream Frosting:

2 c whipping cream (or cool whip)
1/4 c powdered sugar
1/4 tsp cinnamon

Heat oven to 350 degrees. Grease and flour two 8 0r 9 inch round cake pans. In large bowl, combine all cake ingredients. Beat at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350 for 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. In medium bowl, beat whipping cream until soft peaks form. Add powdered sugar and cinnamon; beat until stiff. Frost layers. This recipe compliments of Cindy Hitchcock (5/8/95)

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TopHarvest Pumpkin Torte

4 eggs, separated
3/4 c plus 1 Tbs sugar, divided
1/2 c flour
1/3 c cocoa
1/2 tsp baking soda
1/4 tsp salt
1/3 c water
1 tsp vanilla
PUMPKIN FILLING (recipe follows)
CHOCOLATE GLAZE (recipe follows)
Slivered almonds (optional)

Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly roll pan with foil; generously grease foil. In large mixer bowl, beat egg yolks on medium speed of electric mixer 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes. Stir together flour, cocoa, 1/4 cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Stir in vanilla; set aside. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly into prepared pan. Bake 14 to 16 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel. Carefully peel off foil. Cool completely. Meanwhile, prepare PUMPKIN FILLING. Cut cake crosswise into four equal pieces. Place one piece on serving plate; spread about 3/4 cup PUMPKIN FILLING over top. Repeat layering with remaining cake and filling, ending with cake layer. Spread CHOCOLATE GLAZE over top; garnish with almonds, if desired. Refrigerate until serving time. Refrigerate leftovers. 8 to 10 servings.

Pumpkin Filling:

1 c canned pumpkin
1/4 c flour
1/3 c butter, softened
3 Tbs shortening
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1-3/4 c powdered sugar

In small saucepan, combine pumpkin and flour; cook over medium heat, stirring constantly, until mixture boils (mixture will be very thick). Remove from heat; set aside. Cool completely. In small mixer bowl, beat butter and shortening until creamy; add spices. Gradually add powdered sugar, beating until light and fluffy. Slowly blend in pumpkin mixture. Refrigerate until mixture ready to use. About 2-1/4 cups filling.

Chocolate Glaze:

1 Tbs butter
2 Tbs cocoa
1 Tbs water
2/3 c powdered sugar
1/4 tsp vanilla extract

In small saucepan over low heat, melt butter; add cocoa and water. Cook, stirring constantly, until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until of desired consistency. About 1/2 cup glaze.

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TopPumpkin Oat Muffins


1 c flour, sifted
2 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp baking soda
1/2 tsp salt
3/4 c canned, mashed, pumpkin
1/2 c brown sugar, packed
1 large egg, slightly beaten
1/4 c milk
1/4 c vegetable oil
1 c quick-cooking oats
1/2 c raisins

Crumb Topping:

1/2 c brown sugar
1 Tbs flour
1/4 tsp pumpkin pie spice
2 Tbs butter

Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combine pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Mix crumb topping ingredients until crumbly, sprinkle over muffins. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam.

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TopPumpkin Scones

2 cups flour
1 Tbs baking powder
1/2 c sugar
1/4 tsp salt
4 tsp butter
1 egg
1 c of mashed pumpkin

Mix the flour, baking powder, sugar and salt in a bowl. Cut in butter, add the egg followed by the mashed pumpkin. Stir until moistened - do not handle the mixture too much. Roll out to 3/4" thickness onto a floured cutting board and cut with a floured scone cutter (or cookie cutter.) Place close together on a baking tray. Cook in a hot oven (450 degrees) for 15-20 minutes.

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TopPumpkin Empanadas

2 c flour
2 Tbs sugar
2 tsp baking powder
1/2 tsp salt
1/2 c shortening
1/4 c cold butter
1 Tbs brandy
3 Tbs milk
2 c mashed pumpkin puree
3/4 c brown sugar
2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1 egg
2 tsp pure vanilla
1 egg beaten w/ Tbs water for glaze
2 Tbs sugar mixed with
1 tsp cinnamon

Sift together first 4 ingredients. Cut in the shortening and butter using a pastry blender or 2 knives. The mixture should resemble coarse meal. Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute. Do not over-blend. Form into a flat disc and wrap in plastic wrap. Chill for 30 minutes. Preheat oven to 400F. To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla. When dough is chilled, roll out thinly on a floured board or pastry cloth. Cut into 4- or 5-inch circles. Place about 2 tablespoons pumpkin filling on the lower half of each dough circle. Fold over top half. Press the edges together with a fork. Brush tops with egg wash and place on a baking sheet. Bake for 15 to 18 minutes, or until golden. While still warm, sprinkle with the cinnamon sugar. These may be baked 1 day ahead. Before serving, warm in a 350F oven for 8 minutes. Makes 14 to 16 empanadas. Pumpkin Empanadas (Jacqueline Higuera McMahan) San Francisco Chronicle, 11/14/90.

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TopPumpkin Cheesecake With Gingerbread Crust

Gingerbread Crust:

1/4 cup honey
2/3 cup sugar
2 Tbs butter
2 Tbs lemon juice
1 tsp grated lemon peel
2-1/4 cup all purpose flour
1 Tbs baking powder
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp cardamom
1 egg yolk


4 eggs separated
1 lb cream cheese
1 cup light cream
1 cup pumpkin puree
3/4 cup sugar
3 Tbs flour
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg


1 cup sour cream
3 Tbs brown sugar
1/2 tsp vanilla
1/4 cup chopped pecans

Preheat oven to 325 F. To prepare crust, bring honey, sugar and butter to a boil in a heavy saucepan. Remove from heat and stir in lemon juice and peel. Cool to lukewarm. Sift together flour, baking powder and spices. Add half the flour mixture to honey mixture and stir to combine well. Stir in egg yolk, then remaining flour mixture. With floured hands, knead dough until smooth; pat evenly onto the bottom and half an inch up the sides of a 9-inch springform pan. Prick the bottom with a fork and bake for 10 minutes. Allow to cool before filling. For the filling, beat egg yolks until thick and lemon-colored (about 5 minutes at high speed). In another bowl, whip cream cheese until light and fluffy. Stir in cream pumpkin, sugar, egg yolk, flour, vanilla, cinnamon, ginger, and nutmeg. Beat the egg whites until stiff and fold them into the pumpkin mixture. Pour into prepared crust and bake at 325 F for 1 hour. Remove from oven, increase oven temperature to 450 F and prepare topping. Combine sour cream, brown sugar and vanilla and spread evenly on top of cheesecake. Sprinkle pecans and return to oven for 5 minutes. Turn off oven and allow cheesecake to cool with the door propped open. Chill. Taken from Homemaker Magazine (Canada).

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TopCaramel Pecan Pumpkin Pie

3/4 c brown sugar
1 Tbs flour
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 c pumpkin puree
3 eggs, beaten
1-1/2 c (1 large can) evaporated milk
1/4 tsp maple flavoring
1 unbaked 10" pastry shell
1/3 c brown sugar, well packed
3 Tbs whipping cream
1/2 c chopped plus whole pecans

Combine the 3/4 cup brown sugar, flour, salt, cinnamon, ginger, nutmeg, and pumpkin. Stir in the eggs, evaporated milk and maple flavoring. Pour into the pastry shell, bake in hot oven (400 degrees F.) for 40 to 45 minutes or until filling is set. Meanwhile, in a small pan, mix the 1/3 cup brown sugar and 3 tbs. whipping cream. Bring to a boil, and boil for 1 min. Spread the hot caramel mixture on hot baked pie. Put pecans on top and return to oven for 5 minutes.

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TopPumpkin Layer Pie


1 c graham cracker crumbs
3 Tbs margarine – melted

Cream Cheese Layer:

4 oz cream cheese -- softened
1 Tbs skim milk
1 Tbs granulated sugar
1-1/2 c Cool Whip Lite 

Pumpkin Layer:

1 c skim milk -- cold
6 oz vanilla pudding mix
1-3/4 c pumpkin
2 tsp cinnamon
1 tsp ginger
½ tsp cloves

To prepare crust, combine graham cracker crumbs, and margarine in a small mixing bowl. Press into a 9" pie pan. To prepare cream cheese layer, combine cream cheese, 1 tablespoon milk, sugar, and Cool Whip in a mixing bowl. Spread onto bottom of crust. Meanwhile to prepare pumpkin layer, combine remaining milk, pudding mix, pumpkin, cinnamon, ginger, and cloves (mixture will be thick) in another mixing bowl. Spread over cream cheese layer. Refrigerate 4 hours or until set.

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TopPumpkin Ice Cream

2 c pumpkin puree
4 c heavy cream
2 c milk
6 egg yolks
1-1/2 c sugar
nutmeg and cinnamon to taste

Mix 1 c cream with 1 c milk & spices and scald. Beat egg yolks with 1 c sugar, whisk hot milk mixture into egg mixture. Pour the new mix into a warm saucepan. Stir over a low heat until thickened. Strain into a bowl and stir in remaining cream Refrigerate for an hour. Mix the puree and the remaining sugar, add to chilled mixture and mix well (Freeze according to manufacturers directions in an ice cream maker)

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TopPumpkin Tiramisu

1 pkg authentic Italian ladyfingers (they're hard, not soft)
8 oz mascarpone
1/2 c pumpkin puree
1 tsp cinnamon
1 tsp ginger
1/2 tsp freshly ground nutmeg
1-1/2 c powdered sugar (or to taste)
1 tsp pure vanilla extract
2-1/2 c heavy cream, whip & chill
1/8 c Frangelico or rum
crystallized ginger

Arrange ladyfingers on the bottom of a 9x9 pan. Pour liqueur over ladyfingers.

Mix mascarpone with the pumpkin, spices, sugar and extract. Fold in 1-1/2 cup of the whipped cream. Pour mixture over lady fingers. (If using large trifle bowl, you can layer the ladyfingers and cream mixture: just make sure you sprinkle lady fingers with liquid--orange juice or liqueur-- before covering with cream mixture). Gently spread remaining whipped cream on top of mixture. Sprinkle decoratively with additional cinnamon and crystallized ginger. Cover and chill at least two hours or overnight. Serves eight generously.

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TopNutty Pumpkin Waffles with Pumpkin Maple Sauce


2 c flour
3/4 c chopped nuts
1/4 c granulated sugar
2 eggs, separated
1 Tbs cornstarch
1/2 c pumpkin
2 tsp baking powder
1-3/4 c milk
2 tsp cinnamon
2 Tbs butter or margarine, melted
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp nutmeg

Maple Sauce:

3/4 c pumpkin
1 c maple syrup
1/4 tsp ground cinnamon

Combine flour, cornstarch, baking powder, cinnamon, salt, ginger and nutmeg in large bowl. Combine egg yolks, pumpkin and milk in medium bowl, mix well. Add to dry ingredients. Stir in butter or margarine. Beat egg whites in small bowl at high speed until soft peaks form. Gently fold into pumpkin mixture. Preheat waffle iron according to manufacturer's directions. Depending on size of waffle iron, pour 1/2 to 1-1/2 cups batter onto hot iron. Generously sprinkle with nuts. Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter and nuts. Serve with Pumpkin maple Sauce. Makes approximately 5 waffles. Sauce: In saucepan, heat pumpkin, maple syrup and cinnamon until warm.

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TopPumpkin Crunch Cream Pie

3/4 c cold milk
2/3 c slivered almonds
1 pkg vanilla instant pudding
2/3 c chocolate chips
1/2 c solid-pack pumpkin
3-1/2 c cool whip (thawed)
3/4 tsp pumpkin pie spice
1 graham cracker pie crust

Pour milk into mixing bowl, add pudding mix. Beat with wire whisk until well blended, 1 minute. Let stand for 5 minutes. Blend in pumpkin, spice, almonds, chips, and 2 cups of the whipped topping. Spoon into pie crust. Chill for 4 hours. Garnish with remaining cool-whip and chocolate curls.

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TopPumpkin Cheese Tart


1/3 c rolled oats
1 c crushed gingersnaps (20)
3 Tbs margarine or butter melted
¼ tsp cinnamon

Cream Cheese Filling:

16 oz lowfat cream cheese
1/2 tsp vanilla
1/3 c sugar
1 Tbs flour
1 egg
2 Tbs skim milk

Pumpkin Filling:

1 c canned pumpkin
1/3 c firmly packed brown sugar
1/2 tsp pumpkin pie spice
1/4 c skim milk

Caramel Sauce:

1/2 c brown sugar
1/4 c corn syrup
2 Tbs water
1 Tbs margarine or butter
1/4 tsp vanilla

Heat oven to 375F. Spray a 10" tart pan with a removable bottom with non-stick spray. Set aside. In a small bowl, combine all crust ingredients (note, you may grind the rolled oats if you desire) and mix well. Press in bottom and up the sides of the spray-coated pan. Bake for 6 minutes or until set. Set aside. In a large bowl, combine all cream cheese filling ingredients. Beat at medium speed until smooth and creamy. Reserve 2/3 cup of cream cheese filling and set aside. In a small bowl, combine all pumpkin filling ingredients and mix well. Add to the remaining cream cheese filling batter and mix well. Spoon into partially baked crust. Spoon dollops of reserved cream cheese filling randomly over pumpkin filling. Using a table knife, swirl the mixtures to marbleize them. Bake at 375F for 25-30 minutes, or until set. Cool 10 minutes. Remove sides of pan. Serve warm, or cool completely and refrigerate until serving time. Just before serving, in a small saucepan, combine all caramel sauce ingredients. Cook over medium heat until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Serve over warm tart. Store in refrigerator. Makes 10-12 servings. Pillsbury Fast and Healthy Magazine, Nov/Dec 1993

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TopPumpkin Cookies

4 c flour
1-1/2 c butter
2 c quick cooking oats
2 c brown sugar
2 tsp baking soda
2 tsp cinnamon
1 egg
1 tsp salt
1 tsp vanilla
2 c pumpkin, puree (16oz)
1 c chocolate chips
1 c raisins
1 c chopped nuts
1/2 pkg M&M's

Preheat oven to 325 degrees F. Grease cookie sheets. Cream butter, sugar and egg, vanilla and pumpkin, beat it all until light and fluffy. Mix in dry ingredients, beat in cup by cup, mix all well. Drop on cookie sheets by teaspoonfuls, leave space they will spread out. Bake 20-25 minutes, or until firm and lightly golden brown. Remove from cookie sheets, cool on racks. Decorate with M&M right away or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon grated lemon peel 1 Tablespoon lemon juice Combine all three and glaze the cookies with it, or decorate with jelly beans for children. From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120

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TopPumpkin Pie

9" unbaked pie shell
1-1/4 c pumpkin
3/4 c sugar
1/4 tsp salt
1/4 tsp ginger
1 tsp cinnamon
1 tsp flour
2 eggs, slightly beaten
1 c evaporated milk
1/2 tsp vanilla

Preheat oven to 400. Combine pumpkin, sugar, salt, ginger, cinnamon, and flour in bowl. Add eggs and mix well. Add milk and vanilla, mix. Pour into pie shell and bake 45-50 minutes or until knife inserted near center comes out clean.

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TopPumpkin Bread Pudding

4 eggs
3 c whole milk
2 c mashed pumpkin
1 c brown sugar
1 t cinnamon
1/2 tsp grated nutmeg
1/2 tsp salt
1 tsp vanilla
6 c torn bread pieces
1 c dark raisins

Bourbon Sauce:

1/2 c unsalted butter
1 egg
1 c sugar
2 Tbs whole milk
1 c Sugar
2 Tbs Whole milk
1/2 c Bourbon

Beat eggs in a large bowl. Add milk and beat again. Stir in pumpkin, sugar, cinnamon, nutmeg, salt and vanilla. Add bread pieces and press with your hands to submerge bread in the milk mixture. (If you have the time, cover and refrigerate the mixture several hours or overnight; break up the bread the next day and bake as directed; if not, proceed as follows.) Set the mixture aside for 15 minutes. Use your fingers to break up the chunks of bread. Set aside 15 minutes and repeat. Add raisins. Heat oven to 350 degrees. Generously butter a 2 quart baking dish. Fill the dish with bread pudding mixture and bake for 1 hour, or until pudding is set. Serve warm, hot or cold with hot bourbon sauce.

Bourbon Sauce: Use unsalted real butter for the best bourbon sauce; margarine doesn't make a great sauce. Melt butter in a bowl set over hot but not boiling water. Combine egg, sugar and milk in a small bowl and beat until light colored. Add to butter and beat with a whisk over hot water until sugar dissolves - at least 5 minutes. Add bourbon and stir. Remove from stove and colored. Add to butter and beat with a whisk over hot water until sugar dissolves - at least 5 minutes. Add bourbon and stir. Remove from stove and serve.

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Pumpkin Ginger Muffins
from Brass Lantern Inn Searsport, Maine

    1-1/2 cups sifted all-purpose flour 
    1-3/4 teaspoons baking powder 
    1/2 teaspoon baking soda 
    1/2 teaspoon salt 
    3/4 teaspoon ground ginger 
    1/2 teaspoon ground cinnamon 
    1/2 teaspoon ground cloves 
    6 Tablespoons margarine, softened 
    1/3 cup granulated sugar 
    1/3 cup firmly packed light brown sugar 
    1 egg 
    2/3 cup canned pumpkin 
    1/2 cup buttermilk 
    1/2 cup finely chopped crystallized ginger (non-sulphured)

In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy. Beat in the egg and pumpkin. Add the flour mixture alternately with the milk, blending well. Fold in the chopped ginger.

Fill paper-lined or greased muffin pans three fourths full. Bake in a preheated 350 degree oven for 25 to 30 minutes or
until the muffins spring back to the touch.

Pumpkin Muffins
from Sugar Hill Inn in Franconia, New Hampshire


3-1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon vanilla
4 large eggs
1-1/2 cups sugar
1 cup oil
2 cups pumpkin
1 cup raisins

Preheat oven to 350 degrees, butter 3-inch muffin pan generously. In a small bowl, combine pumpkin, vanilla, eggs, oil and sugar. Sift flour, baking powder, soda, cinnamon and salt. Combine wet and dry ingredients, beat until smooth. Add raisins. Pour batter into greased muffin pan, filling each cup 2/3 full. Bake for 30 minutes until lightly browned.

1st Traveler's Choice Internet Cookbook.

Pumpkin Pancakes
from Carter Notch Inn  Jackson, New Hampshire

    1-1/2 cups unbleached all-purpose flour 
    2 Tablespoons double-acting baking powder 
    2 Tablespoons firmly packed light brown sugar 
    1 teaspoon salt 
    2 teaspoons cinnamon 
    1 teaspoon ground allspice 
    1-1/2 cups canned evaporated milk (not condensed) 
    1 cup solid-pack canned pumpkin 
    2 large eggs, beaten lightly 
    1-1/2 teaspoons vanilla 
    1/4 cup bacon drippings

In large bowl stir together all dry ingredients. Stir in milk, pumpkin, eggs, 
vanilla, and bacon drippings. Combine well.
Heat a greased griddle over moderate heat until it's hot enough to make 
drops of water scatter over its surface. Pour batter onto griddle by 1/3 cup 
measures. Cook for 2 minutes per side, or until they are golden and cooked through. 

Serve with maple syrup, honey, or fruit.

Pumpkin Recipes came from http://landru.i-link-2.net/sanderee/pumpkin.htm now defunct url


TopPumpkin Nut Bread

from Sugar Hill Inn in Franconia, New Hampshire

3-1/2 cups flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
2 teaspoons nutmeg
1/2 teaspoon ground cloves
3 cups sugar
1/2 cup salad oil
2/3 cup water
4 eggs
1 cup chopped walnuts
2 cups canned pumpkin

Grease two 9 x 5 x 3-inch bread pans. Mix together dry ingredients in large mixing bowl. Add remaining ingredients and mix well. Pour into loaf pans and sprinkle some walnuts on top. Bake at 325 degrees for 1-1/2 hours approximately.

Yields: 2 loaves


created ___
last updated July 30, 2009