If using fresh pumpkin the original recipe states: Bring
inutes stirring constantly.
Add pumpkin puree stir in and follow
oesn't cook the eggs), canned pumpkin, and vanilla. Pour the wet
nd creamy. add 8 oz canned pumpkin and season with kosher salt
separate bowl, mix together pumpkin pie filling and Greek yogurt
Saute mushrooms and onions in oil or butter.
Add the flour and curry; stir.
Gradually add the broth, then the pumpkin, honey and other seasonings to taste.
Cook for 15 minutes, stirring constantly.
Add cream and heat through without boiling.
Top with a dollop of sour cream, if desired.
Serves 6.
ntil well incorporated. Add the pumpkin, sour cream and vanilla, mixing
Brown sausage in olive oil and set aside. Add mushrooms, onions, garlic, celery and sage; brown for 5 minutes and return sausage to vegetable mix. Add wine and cook for 5 more minutes. Add chicken broth and canned pumpkin; simmer for 40 minutes. Add cooked pasta shells and simmer for 5 more minutes. When served, sprinkle with Parmesan cheese.
often it.
Check your canned pumpkin: If it is very dense
In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.
he cream cheese, Libby's pumpkin, flour, pecans, sugar and salt
/2 cup brown sugar, pumpkin pie spice, baking powder and
Instead of spices and canned pumpkin, you can substitute canned pumpkin pie filling.
Put pears in food processor until smooth.
Saute onion in butter and add to pear mixture.
Add pumpkin and process until smooth.
Transfer pumpkin mixture to a large saucepan.
Add chicken broth and next 4 ingredients.
Bring to a boil.
Reduce heat and simmer, uncovered, for 10 minutes.
Remove cinnamon stick.
Stir in cream and heat thoroughly.
Do not boil.
May garnish with a small dob of sour cream and a strip of green onion.
Preheat oven to 450\u00b0.
Bake pie crust 7 minutes.
Remove from oven.
Reduce oven temperature to 325\u00b0.
In medium bowl, combine milk, light brown sugar, cognac, light corn syrup, pumpkin pie spice and salt.
Add canned pumpkin and beaten eggs.
Blend well. Slowly pour pumpkin mixture into prepared pie shell.
Bake in a 325\u00b0 oven until filling is barely set in the center, about 40 minutes.
Cool.
Garnish with whipped cream, if desired.
Makes 8 servings.
ach layer with 1 cup PUMPKIN FLUFFY FROSTING.stack.
frost
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
Blend all ingredients in blender until smooth.
Use plain canned pumpkin.
Do not use canned pumpkin pie mixture.
Pour into pie shell and chill until ready to serve.
00\u00b0.
Combine flour, pumpkin pie spice, baking soda, ginger
inutes. Mix in canned pumpkin, egg, cinnamon, vanilla, nutmeg, pumpkin pie spice, and