39 pumpkin down Recipes

pure pumpkin (not pumpkin pie filling), evaporated fat-free milk, granulated white sugar, fat-free liquid egg substitute, pumpkin pie spice, sheets (8 crackers ) low-fat cinnamon graham crackers, finely crushed, toppings: fat free reddi-wip , cinnamon

pure pumpkin, evaporated fat-free milk, fat-free liquid egg substitute, granulated sugar, pumpkin pie spice, sheets (8 crackers ) low-fat cinnamon graham crackers, finely crushed, fat-free whipped topping (from an aerosol canister), for optional topping, cinnamon, for optional topping

delicious and healthy toasted pumpkin seeds, sized pumpkin, salt (if allowed on your healthy diet), do not use the salt if on a salt restricted diet..(please, olive oil, preheat oven to 400of. cut open the pumpkin and use a strong metal spoon to scoop out the insides. separate the seeds from the stringy core. rinse the seeds., in a small saucepan , add the seeds to water, about 2 cups of water to every half cup of seeds. * *do not use the salt if on a salt, restricted diet..(please, add a tbsp of salt for every cup of water., do not use the salt if on a salt restricted diet..(please, bring to a boil. let simmer for 10 minutes. remove from heat and drain., spread about a tbsp of olive oil over the bottom of a roasting pan. spread the seeds out over the roasting pan , all in 1 layer. bake on the top rack for 20 minutes or until the seeds begin to brown. when browned to your satisfaction, remove from the oven and let the pan cool on a rack. let the seeds cool all the way down before eating. either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

butter, plus more for pans, light brown sugar, dark or light rum, cranberries (see notes ), toasted coarsely chopped walnuts (see notes ), eggs, canned pumpkin, canola or other vegetable oil, granulated sugar, all-purpose flour, baking powder, cinnamon, salt, lightly sweetened softly whipped cream

unsalted butter, golden brown sugar, divided, anjou pears, peeled, halved, cored , cut crosswise into 1/3-inch-thick slices, mild-flavored (light) molasses, eggs, ginger preserves (such as robertson s), self-rising flour, pumpkin pie spice

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

evaporated milk, pumpkin, eggs, sugar, cinnamon, salt, yellow cake mix, butter, melted, chopped pecans (optional)

canned pumpkin, whole eggs, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, ginger, salt, milk, heavy cream

sugar, water, lemon juice, cream cheese, room temperature, sugar, light brown sugar, ground cinnamon, ground ginger, orange zest, chopped fine, eggs, room temperature, pack pumpkin, sour cream

nonstick vegetable cooking spray, golden brown sugar, unsalted butter, frozen pineapple concentrate, thawed, light molasses, ripe pineapple, peeled, all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, salt, unsalted butter, room temperature, sugar, eggs, light molasses, canned pumpkin puree, boiling water, cream

dark brown sugar, butter, frozen pineapple juice concentrate, thawed, light molasses, ripe pineapple, peeled, cake, all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, salt, butter, room temperature, sugar, eggs, light molasses, canned pure pumpkin, boiling water, cream

dark chocolate cake mix, cream cheese, softened, canned pumpkin, sugar, semisweet chocolate, heavy whipping cream, candy corn, for garnish

dried cranberries, eggs, fresh pears (about 3), oil, brown sugar, pumpkin pie spice, thawed cool whip, vanilla instant pudding (3.4 oz), water, yellow cake mix (2 layer size)

butter or margarine, brown sugar, cooking apple, peeled, cored, and cut into 1/2-inch rings, maraschino cherries, drained and halved, butter or margarine, softened, honey, egg, beaten, baking soda, buttermilk, all-purpose flour, baking powder, pumpkin pie spice, cream (optional)

fresh mango slices (about 1 large mango), dark brown sugar, unsalted butter, melted and divided, granulated sugar, egg, lightly beaten, molasses, all-purpose flour, baking soda, pumpkin pie spice, salt, water, whipping cream, vanilla extract, powdered sugar

coarsely chopped pecans, light brown sugar, butter, melted, sorghum syrup or corn syrup, granulated sugar, butter, softened, eggs, all-purpose flour, pumpkin pie spice, baking soda, salt, sweet potatoes, drained and mashed, buttermilk, vanilla extract

pumpkin seeds (also known as pepitas), garlic cloves, finely minced, salt, dried chilies (i use chipotles. if you wish, use a milder chile to tone down the heat.), sugar, lime wedge (to garnish )