1 medium sized pumpkin
(or fall squash) |
Cooked Pumpkin (for recipe use)
- Slice pumpkin into 2 or 3 manageable pieces
- Remove seeds
- Place on cookie sheet and roast at 350 until done
- Cool
- Remove from rind by scraping
- Store up to 1 week in refridgerator, or freeze
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16 ounces fettuccine
1 (12-ounce) can evaporated milk
1 T cornstarch
2 T butter
1 1/2 cups cooked pumpkin
1 tsp onion powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp dried sage
Parmesan cheese to taste |
Fettucine with Pumpkin Cream Sauce
- Make pasta according to directions. Keep warm.
- In medium saucepan, whisk milk and cornstarch together. When cornstarch is completely dissolved, place on stove at medium heat
- Add 3/4 cup water, butter, and pumpkin. Stir.
- When pumpkin is dissolved, add onion powder, salt, garlic powder & sage.
- Stir until mixture comes to low boil and thickens to consistency of Alfredo sauce.
- Toss sauce with pasta, and sprinkle with parmesan.
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1/2 pound cooked pumpkin
1 cup cornmeal
1 T light brown sugar
1/2 tsp salt
1/2 tsp soda
dash nutmeg and/or cinnamon (opt'l)
1/2 cup water
1 large egg, beaten
2 T browned butter, or bacon fat + extra for frying
Maple syrup
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Pumpkin Pancakes
- Puree pumpkin in blender and drain if necessary. Should yield 1/2 cup of puree.
- Mix cornmeal, sugar, salt, and baking soda in large bowl. Add spices if desired.
- Add pumpkin puree, water and egg. Mix well.
- Stir in melted butter or bacon fat.
- Grease griddle; heat until very hot.
- Drop heaping tablespoons of batter onto pan. Fry until lightly browned on each side.
- Serve with maple syrup.
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3/4 cup unsweetened cocoa
1/2 cup all-purpose flour
2 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp grated nutmeg
1/2 tsp salt
1 cup packed light brown sugar
6 T butter + some for pan
2 large eggs
1 1/2 cups cooked pumpkin
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Pumpkin Brownies
- Preheat oven to 350. Butter & flour 9 inch square pan.
- In a medium bowl, combine cocoa, flour, cinnamon, baking powder, nutmeg and salt.
- In a large bowl, cream brown sugar and butter with mixer at medium speed. Continue beating until mixture is a pale brown and thick, about 5 minutes.
- Beat in eggs one at a time, adding the second only after the first is thoroughly incorporated. Add pumpkin and continue beating until smooth and creamy, about 3 minutes.
- With a wooden spoon, stir in the flour mixture just until incorporated. Do not beat.
- Pour batter into pan and bake 30 minutes or until toothpick comes out clean.
- Cool at least 30 minutes.
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2 cups cooked pumpkin, chilled
1 (12 ounce) can evaporated milk, chilled
1 cup vanilla low-fat yogurt
1/4 cup granulated sugar
1/4 tsp pumpkin pie spice, plus more for garnish
Whipped cream
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Pumpkin Pie Smoothie
- Combine pumpkin, evaporated milk, yogurt, sugar, and pumpkin pie spice in blender.
- Cover. Blend until smooth.
- Top with whipped cream and spice if desired.
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