Pumpkin Pie Dip
A great dip to be make when you have extra pie crust dough. With the extra dough, make cutouts using leaf or pumpkin shaped cookie cutters. Sprinkle with cinnamon and sugar and bake at 475 until firm (5 to 7 minutes.) Allow to cool.
For Dip:
2 cups powdered sugar
1, 8 oz. pkg. cream cheese
16 oz. pumpkin puree
1 t. cinnamon
1/2 t. ginger (optional)
Combine powdered sugar and cream cheese. Add pumpkin puree, cinnamon and ginger. Refrigerate
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Curried Pumpkin and Apple Soup
1, 7 to 8 lb. pumpkin
42 oz. chicken broth
2 baking apples; peeled, cored and chopped
1 carrot, chopped
2 t. grated ginger root
1 t. curry powder
1/2 t. ground cumin
6 slices bacon
1/4 cup chopped onion
2 T. sugar
1 cup croutons
With a large, sharp knife, slice off the top fourth of the pumpkin and set aside. Scoop out seeds and stringy pulp. Replace top of pumpkin. Place pumpkin on a 15 x 10 x 1 inch baking pan. Bake in a 375o oven for 50 to 60 minutes or till pumpkin flesh can be scooped easily. Pumpkin will not be tender at this point. Cool slightly for easier handling. Scoop out and reserve pumpkin flesh, leaving about a 3/4 inch thickness of flesh on pumpkin walls. Cut flesh into chunks (should have about 4 cups.) Do not remove any flesh from bottom of shell. Discard pumpkin top.
In a large pot combine the 4 cups pumpkin flesh, broth, apple, carrot, ginger root, curry powder and cumin. Bring to boiling; reduce heat. Cover, simmer for 10-12 minutes or till vegetables are tender. Cool slightly. Blend or process mixture, a third at a time, in a blender of food processor till smooth. Place pumpkin shell in a 3 quart casserole. (If pumpkin is to be removed from the casserole before serving, line the casserole with a double thickness of heavy foil to help lift pumpkin later.) Pour soup into shell. Bake, uncovered, in a 375o oven for 20 minutes.
Meanwhile, in a skillet cook bacon, reserving 1 Tablespoon drippings in skillet. Cook onion and sugar in drippings till onion is tender. Finely crumble bacon and croutons into skillet. Sprinkle bacon mixture on top of soup in pumpkin just before serving. Ladle soup into bowls to serve. Makes 8-10 side-dish servings (about 8 cups.
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Pumpkin Raisin Quick Bread
Bake at 350
1, 1/2 C. all-purpose flour
1 t. baking soda
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 t. salt
1 cup granulated sugar
1/2 cup butter (1 stick) melted and cooled
1 cup pumpkin puree
2 large eggs
2 T. grated orange peel
1 t. vanilla extract
1/2 cup dark raisins
Grease a 9 x 5 inch loaf pan.
Mix together flour, baking soda, ginger, nutmeg and salt.
Beat together, sugar, butter, pumpkin puree, eggs, orange peel and vanilla at medium speed until light and creamy. At low speed, beat in flour mixture until lumpy batter forms. (Do not over mix.) Stir in raisins. Spoon batter into prepared pan; smooth top.
Bake bread until top is golden (about 1 hour) and a toothpick inserted in the center comes out clean. Transfer pan to a wire rack to cool for 5 minutes. Turn bread out onto rack to cool completely. To make muffins: Grease 12 standard size muffin-pan cups or line with paper liners. Spoon batter into prepared pan, filling cups two-thirds full. Bake until golden brown, about 20 minutes.
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Pumpkin Patch Pie
Prepare or use pre-made dough for a 10 inch single pie crust.
Heat oven to 475. Prick bottom of pie shell thoroughly with fork. Bake 8-10 minutes or until light brown; cool.
For Filling:
8 oz. miniature marshmallows (about 4, 1/2 cups)
3/4 cup milk
1 cup pumpkin puree
1/2 t. ground cinnamon
1/4 t. ground ginger
1/8 t. ground cloves
1 cup heavy whipping cream
Heat marshmallows and milk in 3 qt. saucepan over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes or until mixture mounds slightly when dropped from a spoon. If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency. Mix Pumpkin and spices; fold into marshmallow and milk.
Beat whipping cream in chilled, medium bowl until stiff. Fold pumpkin mixture into whipped cream. Spread into crust. Refrigerate about 4 hours or until set. Garnish with whipped cream and nutmeg if desired. Serves 8