This autumn has been warm for us, but it is finally starting to turn cool, and I am getting into pumpkin mode.  Post here any and all recipes, sweet or savory,  using pumpkin as an ingredient.  (Other winter squashes welcome as well.)

*Layered Pumpkin Dip*

This is like bean dip, only without the intestinal problems. No one will know it includes pumpkin unless you tell them (and even then they may well not believe you).

1 can (15 oz.) solid pack pumpkin

1 pkg. (8 oz.) cream cheese, softened

3 or 4 tblsp. juice from jalapeno peppers

1 container (8 oz.) sour cream \

1 small can diced jalapeno chili peppers

1/4 tsp. garlic powder

1 medium tomato, seeded and chopped

1 small can sliced black olives

2/3 cup finely chopped red onion

tortilla chips

Thoroughly combine pumpkin, cream cheese and jalapeño juice in a medium bowl. Spread into an 8-inch square baking dish. Top with tomato, olives, and onion, each in its own layer. Cover; refrigerate for 2 hours. Serve with tortilla chips

*Pumpkin Custard*

This recipe was given to me by a cousin who worked as a dietician in a nursing home.

4 egg whites

2 cups canned pumpkin

1-1/2 cups evaporated skim milk

6 Tbsp. sugar

1 1/2 tsp. pumpkin pie spice

1/8 tsp. salt

Cool Whip to taste

Beat egg whites until foamy. Stir in pumpkin, milk, sugar, pumpkin pie spice, and salt. Pour into 6-oz. custard cups. Place cups in baking pan and pour boiling water 1" deep in pan. Bake at 325 degrees for 30 to 35 minutes. When done, remove cups from water. Garnish each cooled custard with Cool Whip

*Pumpkin Bars*

Mix together:

4 eggs

1 2/3 cup sugar

1 cup oil

1 can pumpkin 

Then add:

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

Mix until well blended. Bake at 350ºF for about 25 minutes. When cooled, ice with the following frosting (all ingredients well blended):

1/2 cup margarine

1 cups powdered sugar

1 3-oz. package of cream cheese

1 tsp. vanilla

One I haven't tried yet.

*Pumpkin Apple Pie*

APPLE LAYER:

1/3 cup packed brown sugar

 1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/3 cup water

2 tablespoons butter or margarine

3 cups sliced peeled tart apples

Pastry for a single-crust pie (9 inches)

PUMPKIN LAYER:

3/4 cup cooked or canned pumpkin

3/4 cup evaporated milk

1/3 cup sugar

1 egg

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Whipped cream, optional

In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add

water and butter; bring to a boil. Add apples. Cook and stir for 4 minutes. Place

pastry in a 9-in. pie pan; add apple mixture. In a bowl, whisk pumpkin, milk,

sugar, egg, cinnamon and salt until smooth; pour over apple layer. Flute the

edges or decorate with pastry leaves. Bake at 375 degrees for 50-55 minutes or

until a knife inserted near the center comes out clean. If necessary, cover edges

with foil for the last 15 minutes of baking time to prevent over-browning. Cool

completely. Garnish with whipped cream if desired. Store in the refrigerator.

Yield: 6-8 servings.

Sherry got rec. to here. c

http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread/Detail.aspx

I found this on allrecipes and it is AWESOME, even better the next day like it says!

PUMPKIN BARS ---This is one delicious dessert!

[part1]  (MIX THESE (5 items) TOGETHER)= 15 OZ. CAN OF PUMPKIN ./ 1 TALL CAN OF MILK (like Carnation or Pet) ./ 3 EGGS./ 1 CUP SUGAR./ 1, & 1/2 TEASP. CINNAMON./ MIX THOSE AND  POUR  IN TO A 9X13 GREASED PAN.

[part 2]

1 YELLOW CAKE MIX./ 1, & 1/2 STICKS OF BUTTER./ PECANS -  amount  up to  you

SPRINKLE THE DRY CAKE MIX ON TOP OF THE PUMPKIN MIX.  ( do not mix the cake in, leave the lumps alone!)

MELT 1, & 1/2 STICKS OF BUTTER, AND POUR ALL ON TOP OF THE DRY CAKE MIX

SPRINKLE WITH PECAN PIECES ( optional) If you are a real nut lover, put some in the mix too.

BAKE AT 350, FOR 40 TO 60 MIN. cool before cutting or spooning. When cut is should be about the consistency of pumpkin pie, or a little softer

{Now I know that sounds and looks weird, but it bakes up just fine, and it leaves a little crunchy on top even with out the pecans. }

Sherry; recipes col. to here. c

Pumpkin Fluff  (tweaked from a Weight Watchers Class recipe)

•  1 can real Pumpkin
•  1 envelope Sugar Free/Fat Free Instant Jello Pudding (I've used Vanilla, Chocolate, White Choc. and Cheesecake flavors)
•  1 c milk
•  1 Tbs Pumpkin Pie Spice,  and 1 tsp cinnamon
•  1 C Cool Whip
•   Mix everything together in a medium sized bowl, spoon into 4 dishes. Top with extra cool whip.
•   Makes 4 1c servings

Crustless Pumpkin Pie

• 1 15oz can of Real Pumpkin
• 1 12 oz can of Fat Free Evaporated Milk
• 1/4 c Egg Beaters
• 1/2 tsp. Salt
• 3 teaspoons Pumpkin Pie Spice
• 1 tsp  Vanilla
• 2/3 c Splenda ( I use real sugar, Splenda gives me headaches)
• Cool Whip for Topping

Stir all ingredients in a large bowl with a whisk. Pour into a 9" pie pan sprayed with Pam.

Place into pre heated 400* oven for 15 minutes. Reduce heat to 325* for an additional 35 - 40 mins.

Chill for at least 1 hour. Serve with Cool Whip if desired.

If you are doing Weight Watchers, 1/8 of this pie is 1 point. The entire pie is 8 points.  If you wish to add a crust, add 8 more points to make the entire pie 16 pts, at 3pts per slice.

 I made this for Thanksgiving the last few years, and no one could believe it was a WW recipe. It's great with or without the crust!  It got rave reviews from everyone, dieters and fully loaded pie eaters alike!

Roasted Winter Squash and Apple Soup (lite)

1 large winter squash (about 2-1/2 pounds) such as butternut, buttercup, or kabocha, peeled, seeded, and cut into 2-inch pieces

2 Medium onion, peeled and quartered

3 cloves garlic, peeled 2 tart, firm apples, peeled, cored and quartered

2 TBS extra virgin olive oil

salt and chili powder to taste

5-4 cups vegetable stock (I used low sodium chicken stock)

Preheat oven to 400. In a large roasting pan, toss the squash, onions, garlic, and apples with the oil to coat. Season well with the salt and chili powder. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes. Put half of the vegetables with 2 cups of the stock in a food processor and puree until smooth. Repeat with the remaining vegetables and broth. Return pureed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer.

Serve in warm bowls with dollops of Cilantro Walnut Pesto. Cilantro Walnut Pesto 1 cup walnut pieces 2 cups cilantro leaves, stems removed 1 jalapeno pepper, seeded and chipped 1/2 tsp salt, or to taste 1 TBS cider vinegar 1/4 cup purified water Put the walnuts in a food processor and grind them fine. Add the cilantro, jalapeno pepper, salt, vinegar, and 2-3 TBS of water and blend. Blend in a little more water if necessary to make a thick sauce. Taste and correct the seasoning, adding more salt if necessary. Keep any leftover pesto in the refrigerator in a tightly coved container and use as a dip or spread.

Serves 8 Per serving: Calories 274, Fat 8g, Saturated fat 1g,(26% of calories from fat), Protein 17g, Carbohydrate 40 g, cholesterol ) mg, fiber 11g Source: The Healthy Kitchen

Pumpkin Cheese Cake:

Crust:

1 1/2 cups graham crumbs

5 Tbsp. butter, melted

1 Tbsp. sugar

Filling:

3- 8oz.pkgs. cream cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup canned pumpkin

3 eggs

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream

OPTIONS: I like to use ginger snaps and pecans for the crust. I put them in the blender until they are fine and follow the rest of the crust recipe. I also once it is out of the oven sprinkle a little (very little) ginger powder in the crust.

When I do use the ginger snaps I but 1/4tsp of ginger powder in the batter.

This goes over really well.. Use pumpkin not the pie mix. For some reason people in my family are allergic to cinnamon so I usually omit that, and no one knows.

Good Luck!! This is easy..

I have also cheated and used premade oreo crust with success too!!!!!!!!!!

*Pumpkin Smoothie*

I thought I got this recipe off the PBS forums, but now I can't find it.  My apologies -- and thanks! -- to whoever posted it originally.  Here's my version (tweaked to my  own taste).

1 can (15 oz.) solid pack pumpkin, chilled

2 cups milk, chilled

1-1 /2 cups orange juice

1 banana

1/2 cup brown sugar

1 teaspoon ground cinnamon

Place all ingredients in a blender and blend well. If desired, serve over ice.

Yield: 2 large servings

Sherry to here. c

Found this on another forum, but haven't tried it yet:

one can pumpkin. 1/2 cup confectioner sugar 1 tsp pumpkin pie spice 1 pkg cream cheese (8 oz) 1 large container cool whip (the largest container) Blend pumpkin, cream cheese, sugar, and spice until smooth. Fold in cream cheese. Serve with graham cracker sticks.

Anyone have a recipe for Pumpkin White Chocolate Cheesecake? A friend was talking about a delicious one her mom made, but didn't seem willing to give out the recipe.

Is there a way to post these recipes on the recipes section, then link to them from the posts? I'm afraid all these great recipes will be lost!

Better Than Pumpkin Pie Cake

1 box Yellow Cake Mix (reserve 1 cup)

1 stick butter or margarine, melted

4 eggs

1 can (29-ounces) pumpkin

1 can (5 ounces) evaporated milk

1/2 cup brown sugar

1/4 cup sugar

1-1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

2 pinches ground ginger

Topping

1 cup yellow cake mix (reserved amount)

1 stick butter or margarine, softened

1/2 cup sugar

1/2 cup mixed nuts, chopped

Preheat oven at 350º F.

In a mixing bowl using a spoon, mix the cake mix, butter or margarine, and 1 egg.  Grease and flour a 9x13-inch baking pan.  Pour mixture into pan and spread evenly in pan.

Rinse out mixing bowl thoroughly, then into that bowl, mix the canned pumpkin, 3 eggs, evaporated milk, brown sugar, sugar, cinnamon, nutmeg and ginger.  Pour ingredients into pan and spread over first layer.

To make the topping, in a mixing bowl, cut butter or margarine into the reserved yellow cake mix, add the sugar and mixed nuts.  Sprinkle over second layer.

Bake for 50 to 55 minutes.

Makes 9x13 pan or 12 servings.

This is similar to a few of the other pumpkin dip recipes posted in this thread, but it's a little different, so I thought I may as well post it, too. The chips are great, everyone raves about them. No one can believe you don't add any fat to make them.

Pumpkin Dip with Cinnamon Chips

Cinnamon Chips:

5 (7 inch) flour tortillas

¼ cup sugar

2 tsp cinnamon

Pumpkin Dip:

1 cup solid-pack pumpkin

½ cup sour cream

¼ cup packed brown sugar

½ tsp cinnamon

1cup (or more, to taste) frozen whipped topping

Pecans, chopped (optional)

Apples or pears, cored and wedged (optional)

Preheat oven to 400°F. For Cinnamon chips, lightly spray tortillas with water.  Combine sugar and cinnamon in a sugar or flour shaker (or combine in a bowl, then shake through a small strainer); sprinkle sugar cinnamon mixture over tortillas. Using a pizza cutter, cut each tortilla into 8 wedges; place in single layer on baking sheet. Bake 8 to 10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

For dip, combine pumpkin, sour cream, brown sugar and cinnamon in a small bowl. Whisk together. Fold in whipped topping. Pour mixture into serving bowl. Chill. Garnish with pecans, if desired, and serve with Cinnamon chips or apple or pear wedges.