Pumpkin Hummus
![Picture](/uploads/3/9/1/6/3916068/7178534.jpg)
Ingredients:
2 lbs fresh pumpkin
1 15-oz. can chickpeas
2 garlic cloves
3/4 cup tahini
juice of 2 lemons
1 tsp. ground cumin
pinch salt
Instructions:
Preheat oven to 400 degrees. Cut the pumpkin in half and scrape out the seeds (save them to roast later). Place the pumpkin halves cut side down on a greased baking sheet and roast until completely tender, about 45 minutes. Remove from the oven and let cool slightly.
Meanwhile, put the garlic, tahini, lemon, salt and cumin in a food processor and pulse until the mixture is well combined and lightens in color slightly.
Using a metal spoon, scoop out the pumpkin flesh and transfer it directly to the food processor. Drain and add the chickpeas. Blend the mixture until smooth. Transfer to the refrigerator to store until serving.
Makes 4-5 cups.
Variations:
For the chipotle version, for each cup of hummus, add an additional tsp of cumin, a tsp of smoked paprika, and 1-2 Tablespoons of chili powder. Alternatively, drizzle with pomegranate balsamic and top with pomegranate seeds.
Pumpkin Dinner Rolls
![Picture](/uploads/3/9/1/6/3916068/5052925.jpg)
(from Taste of Home)
Ingredients
Ingredients
- 3/4 cup milk
- 1/3 cup packed brown sugar
- 5 tablespoons butter, divided
- 1 teaspoon salt
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 2 to 2-1/2 cups all-purpose flour
- 1-1/2 cups whole wheat flour
- 1/2 cup canned pumpkin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- In a small saucepan, heat the milk, brown sugar, 4 tablespoons butter and salt to 110°-115°; set aside.
- In a large bowl, dissolve yeast in warm water. Stir in the milk mixture. Add 1-1/2 cups all-purpose flour, wheat flour, pumpkin, cinnamon, ginger and nutmeg. Beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Divide into 20 pieces; shape into balls. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise for 30 minutes or until doubled.
- Melt remaining butter; brush over dough. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 20 rolls.
Pumpkin Stew (in a pumpkin!)
![Picture](/uploads/3/9/1/6/3916068/6885588.jpg)
(from Taste of Home)
Ingredients
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons canola oil, divided
- 1 cup water
- 3 large potatoes, peeled and cut into 1-inch cubes
- 4 medium carrots, sliced
- 1 large green pepper, cut into 1/2-inch pieces
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons beef bouillon granules
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 pumpkin (10 to 12 pounds)
- In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.
- Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings.
Pumpkin Trifle
![Picture](/uploads/3/9/1/6/3916068/8617541.jpg)
2 (14-ounce) packages gingerbread mix/ Spice Cake
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
I only used half of this. It makes A TON!
Make the cake ahead of time and let it cool.
Make the vanilla pudding and then mix with the pumpkin pie fulling. Add the brown sugar and cinnamon. Mix well.
Then layer: cake, pumpkin filling, whipped topping -- then, do it all over again.
Crumble with gingersnaps if you remember.
Use a clear glass bowl and keep the layers clean.
Keep cold or it will slide all over the place. It's even better the next day.
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
I only used half of this. It makes A TON!
Make the cake ahead of time and let it cool.
Make the vanilla pudding and then mix with the pumpkin pie fulling. Add the brown sugar and cinnamon. Mix well.
Then layer: cake, pumpkin filling, whipped topping -- then, do it all over again.
Crumble with gingersnaps if you remember.
Use a clear glass bowl and keep the layers clean.
Keep cold or it will slide all over the place. It's even better the next day.