CURRIED PUMPKIN SOUP (serves 4)
8 oz mushrooms, sliced
1/4 cup chopped onions
2 TBL butter
2 TBL flour
1 TBL curry powder
3 cups chicken stock
2 cups pureed pumpkin
1 TBL honey
Ground nutmeg
Salt & pepper
1 cup evaporated milk

In a saucepan, saute the mushrooms & onions in the butter. Stir in the flour & curry powder. Gradually add the stock & cook, stirring constantly until thickened. Add the pumpkin, honey, nutmeg to taste & salt & pepper to taste, mixing well. Simmer 10-15 minutes. Add the milk & simmer just until heated through; do not boil.~~Rhode Island Cooks

PRIZE-WINNING PUMPKIN CHEESECAKE
3 cups finely ground gingersnaps
1/2 cup confectioners' sugar
1 1/2 sticks butter, melted
Two 8 oz pkg cream cheese, softened
5 eggs
3/4 cup packed light brown sugar
16 oz can solid-pack pumpkin
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground mace
1/4 tsp vanilla
1/2 cup brandy
2 cups sour cream
1/4 cup granulated sugar

Preheat oven to 350. Combine the gingersnap crumbs, confectioners' sugar & melted butter in a bowl & mix thoroughly. Press the crumb mixture onto the bottom & up the sides of an ungreased 9" springform pan.
Beat the cream cheese with a mixer on medium speed. Add the eggs, 1 at a time, the brown sugar, pumpkin, spices, vanilla & 1/4 cup of the brandy to the cream cheese & mix until smooth. Pour the pumpkin mixture into the prepared pan & bake 40 minutes or until the edge of the cheesecake begins to pull away from teh side of the pan.
Remove the cheesecake from the oven & reset the temperature to 400°. Whisk together the sour cream, sugar & remaining 1/4 cup of brandy in a small bowl. Spread the sour cream mixture over the hot cheesecake, return to the oven & bake 10 minutes more. Cool to room temperature, cover & refrigerate in the pan overnight or up to 4 days. Remove the sides of the pan before serving.~~Savor the Brandywine Valley

HARVEST LOAF BREAD (makes 3 loaves)
2 cups canned pumpkin puree
4 eggs, beaten
1 cup vegetable oil
2/3 cup cold water
3 1/3 cups flour
2 tsp baking soda
3 cups sugar
2 tsp pumpkin pie spice
Dash of nutmeg
Dash of cinnamon
1 tsp salt
1 cup chopped walnuts
2 cups chocolate chips

Preheat oven to 350°. Grease & flour three 8" loaf pans.
Combine the pumpkin, eggs, oil & water in a large bowl. Mix the flour w/the baking soda, sugar, spices & salt. Add to the 1st mixture; stir well. Fold in the nuts & chocolate chips. Turn into the prepared pans & bake 50-60 minutes or until a cake tester inserted near the center of a loaf pan comes out clean. Cool in the pans 10 minutes, then remove to a wire rack.~~America Discovers Columbus

PUMPKIN COOKIES (4 dozen)
1 cup butter
1 cup sugar
1 cup canned pumpkin
1 egg
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup raisins (I omit)

Frosting:
3 TBL butter
4 tsp milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 tsp vanilla

Cream butter, sugar & pumpkin. Add egg & mix well. Combine flour & next 3 ingredients. Stir into creamed mixture, mixing well. Stir in raisins. Drop batter by teaspoonfuls onto greased cookie sheets. Bake in a preheated 375° oven for 10-12 minutes.
For frosting: heat butter, milk & brown sugar until sugar is dissolived. Cool. Add powdered sugar & vanilla. Spread frosting on warm cookies.~~Food for Thought

ok ginger I'm going to have to get more pumpkin all reaady. I bought a whole of it because i knew i was going to be trying different things out. The frosting for those cookies sound wonderful and I don't eat cookies with frosting. I need to get started thanks.

Here is a recent thread on CF that may be of help.

Pumpkin Cake Donuts

Ingredients
4 1/2 cups flour
1/2 cup whole wheat flour
4 teaspoons baking powder
1 teaspoon soda
2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon mace
1 1/3 cups sugar
1/4 cup shortening
3 eggs
1 teaspoon vanilla
1 cup pumpkin puree (or canned pumpkin)
1/2 cup buttermilk

Directions
Mix flour and wheat flour, baking powder, soda, salt and spices and stir well to blend. In a separate bowl cream shortening, sugar, eggs and vanilla throughly. Stir in pumpkin and buttermilk, mixing well. Add blended dry ingredients, one cup at a time beating until smooth after each addition.
Refrigerate dough for 2 hours.

Preheat oil to 375 degrees. Turn dough out onto a well floured board with additional flour for handling. Cut with floured 1 1/2-inch cutter. Remove centers. Fry doughnuts a few at a time about 1 minute on each side. Drain on paper towels. Sprinkle with sugar, or confectioners' sugar.

You're welcome!

Made this for the weekend, and it is delicious!!

Paula Deen's ooey gooey pumpkin butter cake
1 (18 1/4 ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350.
To make the cake: Combine all of the ingredients and mix well.
Pour batter into a lightly greased 13x9-inch baking pan.
Prepare filling.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
Add the eggs, vanilla, and butter, and beat together.
Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
Make sure not to overbake as the center should be a little gooey.
Cut into squares.

***********VERY IMPORTANT: center will be jiggly when you take it out, but it sets.

I baked mine for 50 minutes. NO MORE!

Glenda that was one of the ones I had that I lost. thank you. There was another one from i think pattico pumpkin crunch squares? Not sure. My computer didn't get your picture of your cake either. I bet it looked delic. Thank you.

Harvest Pumpkin Dip

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 can (15 ounces) solid-pack pumpkin
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
Apple and pear slices; graham crackers or sticks

In a large mixing bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers. Yield: 3-1/2 cups

This is so good! My mother made it one year in place of pumpkin pie because my family always stuffs themselves on the main course. It was a nice, light dessert.

Speaking of pies...

PUMPKIN DUTCH APPLE PIE

1 9 Pie shell, unbaked
2 apples, peeled, cored,thinly sliced
¼ cup sugar
2 t. flour
1 t. lemon juice
¼ t. cinnamon

2 eggs, lightly beaten
1 ½ c. canned solid pack pumpkin
1 c. evaporated milk
½ c. sugar
2 T. butter, melted
¾ t. cinnamon
1/8 t. nutmeg

½ c. flour
5 T. sugar
3 T. butter, softened
1/3 c. walnuts, chopped

Apple Layer: Toss apples with ¼ c sugar, 2 t. flour, lemon juice and ¼ t. cinnamon. Place in pie shell

Pumpkin layer: Combine eggs, pumpkin, evaporated milk, ½ c. sugar, melted butter, cinnamon and nutmeg. Pour over apples

Crumble layer: Combine ½ c. flour, sugar, softened butter and nuts. Set aside until needed.

Bake at 375 for 30 minutes. Remove from oven, sprinkle with crumble topping and return to oven. Bake for 20 minutes or until set. Cool on wire rack.

Notes:
1. Use Granny smith apples for best flavor.
2. When buying pumpkin, be sure to buy solid pack pumpkin, NOT pumpkin pie mix
3. Use pecan for topping if desired, or eliminate nuts altogether.

"Eva's Pumpkin Cake"

1 - 15oz can pumpkin
1 - 12oz can evaporated milk
3 eggs
1 C white sugar
4 tsp Pumpkin Pie Spice
1 - 18.5oz pkg yellow cake mix
3/4 C butter, melted
1 1/2 C chopped walnuts (you can use any nut)

Combine the first 5 ingredients in a bowl. Pour into a greased 9x13 pan.
Pour dry cake mix on top.
Drizzle melted butter on to of cake mix.
Sprinkle nuts on top of everything.

Bake in 350 degrees oven for 1 hour, or until toothpick comes out clean. Serve with whip cream or ice cream.

Every year I make a new dip for a friend's open house......think this year I will try that Pumpkin Dip.
Thanks for posting the recipe.

Thanx jacki i went to your link you gave me some ideas for supper this week i just don't like dishes. The cookies you made for the sale look delic.the pie sounds Too good too bee true. Thanx again.

Sparky? You want a recipe for pumpkin pie?
Make 2 8 inch pie crusts. place into pie pans and crimp edges.
Filling
1 can of Libby's pumpkin (I believe it's a 16 oz can)
1 large can of evaporated milk
3/4 cup white sugar
3/4 cup brown sugar
4 eggs
3/4 cup light cream or whole milk
2 tsps vanilla extract
1 1/2 tsps ground cinnamon
1 tsp ground ginger
!/2 tsp ground nutmeg
1/4 tsp ground cloves.
Pre heat oven to 425

Mix white sugar with spices
Dump pumpkin into bowl and add sugar and eggs. mix gently, you don't want to make bubbles,
When eggs are mixed in slowly add the evap. milk and the vanilla and cream...mix gently, for a glossy surface you don't want to make bubbles.
Pour pie filling into the 2 crusts and carefully place into the preheated oven...bake at 425 for 10 minutes and turn the temp down to 350 and cook another 40 minutes, or until a knife inserted 1/2 way to the center of the pie comes out clean. The center of the pie should just jiggle and the whole of the pie should be puffed and brown.
Linda C

Here are three, Tried and True recipes.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

Pumpkin Loaf
============
3 Cups sugar
1 Cup vegetable oil
4 eggs
3-1/3 Cups flour
2 Teaspoons salt
2 Teaspoons cinnamon (or to taste)
1 Teaspoon nutmeg
2 Teaspoons baking soda
2 Cups pumpkin
2/3 Cup water
3 Teaspoons Vanilla
2 bags chocolate chips.
. Mix sugar, oil and eggs together, add pumpkin and vanilla. Set aside.
Combine flour, salt, cinnamon, nutmeg, and baking soda. Blend into
sugar mixture alternately with water. Bake at 350 for 1 hour if using
large loaf pans, or for 50 minutes if using smaller loaf pans. Spray
pans with Butter flavoured Pam.

NOTE: The original recipe called for nuts (pecans or walnuts) which I
used. Then I tried it with both nuts and chocolate chips, before
settling on just chocolate chips. I use two bags of good quality
chocolate chips.

Home Cookin Chapter: Recipes From Thibeault's Table

Pumpkin Roll
============
3 Eggs
1 Cup sugar
2/3 Cup pumpkin
1 Teaspoon lemon juice
¾ c flour
2 Teaspoons cinnamom
1 Teaspoon ginger
1 Teaspoon baking powder
1 Teaspoon baking soda
½ tsp nutmeg
1 Cup chopped nuts
Filling
1 Cup powdered sugar
8 Ounces cream cheese
4 Tablespoons Butter
1 Teaspoon vanilla
. Beat eggs 5 minutes at high speed, adding the sugar, until foamy. Fold
in pumpkin and lemon juice. Sift together flour, cinnamon, ginger,
baking powder, baking soda, nutmeg. Fold into egg mixture. Spread onto
well greased and floured 15 X 10 X 1 inch jellyroll pan. Top with nuts.
Bake at 375 degree for 15 minutes.

While hot , turn cake onto a pastry cloth sprinkled with powdered
sugar. Roll in pastry cloth and let cool.

Beat together filling ingredients. Unroll cake, remove cloth and spread
filling on cake.

Roll filling inside cake. Let stand until cold. Slices better when
frozen, freeze, then remove for several minutes before cutting.

Home Cookin Chapter: Recipes From Thibeault's Table

==================
Pumpkins! They are everywhere now! I once heard that the white ones make the best pumpkin pie, but have never heard it confirmed. Can anyone comment on this and the merits of one variety of pumpkin over another for assorted uses?
While I like the idea of cooking and pureeing my own pumpkin for pies, I wonder how much difference it really makes. Any comments?

Posted by Eileen, (Browntoestoo)

My favorite pumpkin pie recipe is one I found in Bon Appetit:

Favourite Pie crust recipe or

1 Buttermilk Pie Crust Dough disk

1 16-ounce can solid pack pumpkin
1 cup whipping cream
3/4 cup pure maple syrup
3 large eggs
1 tablespoon all purpose flour
1/2 teaspoon natural maple flavor
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of salt

For Maple Whipped Cream:
1 cup chilled whipping cream
3 tablespoons pure maple syrup
.

Position rack in lowest third of oven and preheat to 400°F. Roll pie
crust disk out on lightly floured surface to 13-inch-diameter round
(about 1/8 inch thick). Roll up dough on rolling pin and transfer to
9-inch-diameter glass pie plate. Gently press into place. Trim edges of
crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges.
Freeze until crust is firm, about 15 minutes.

Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans
or pie weights. Fold extra foil gently over crust edges. Bake until
crust is set, about 15 minutes. Remove foil and beans. Cool pie crust
slightly. Reduce oven temperature to 350°F.

Whisk all remaining ingredients (except Maple Whipped Cream) to blend
in bowl. Pour filling into crust. Bake until filling is set, covering
crust edges with foil if browning too quickly, about 55 minutes. Cool
completely. (Can be prepared 1 day ahead. Chill.)

Cut pie into wedges and serve with Maple Whipped Cream.

To make Maple Whipped Cream:
Whip cream with syrup in large bowl until soft peaks form. Makes about
2 cups.

Serves 8.

glenda I made those last Thanksgiving and they were so gooooood! I had to give most of them away so I wouldn't eat them all. My DH even ate them and he doesn't like pumkin pie. Yes I know, he's weird.

Jessie

Received the nicest compliment from my future DIL, last nite re: the pumpkin ooey gooey.
She said I can make her ooey gooey any ole time.
Her birthday is coming up, so I'm gonna make Paula Deen's ooey gooey carrot butter cake.