30 single ladyfingers
2 envelopes unflavored gelatin
2/3 cup milk( i used skim milk)
1/3 cup dark rum
4 eggs; separated or
1 cup eggbeaters with 8 tablespoons of just whites
2/3 cup brown sugar
2 cup mashed pumpkin (canned or freshly made)
1 teaspoon grated orange peel
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves; ground
1 cup whipping cream; whipped with 3 tablespoon
1/2 cup toasted almonds. chopped
additional whipped cream for topping.
Trim off tip end of the ladyfingers to fit the height of an 8 inch springform pan . Stand ladyfingers in the pan with curved side against the side of pan. Set aside. In a large saucepan, combine gelatin, milk, rum, egg yolks (reserve whites for later) and 1/3 cup of sugar. stir over low heat to make a soft custard, 5-10 minutes. remove from heat. Stir in pumpkin, orange peel and spices. Set aside. In another bowl, beat egg white until soft peaks form. Gradually beat in remaining sugar. gently fold egg white mixture and whipped cream into pumpkin alternately. fold in almonds. Turn into prepared Ladyfinger-lined pan. Cover with plastic wrap and chill for 6 hours or up to 3 days. when ready to serve, remove springform.Pipe rosettes of whipped cream around edges of dessert.
Note: If you did not have ladyfingers. Crushed some nuts with sugar and spread on the bottom of the pan and left the sides bare. Also, if do not own a cake decorator, cut a tiny corner off a baggie, put the whipped cream in and piped blobs. it will look fine, tastes good.
4 pkg (8-ounce) light cream cheese, softened
1/4 cup firmly packed brown sugar
3 eggs, (or 2 eggs, plus 2 egg whites)
2 tablespoon flour
1 can (30-ounce) pumpkin pie mix (see note)
1/4 cup chopped pecans or walnuts
1 maple syrup
1 whipped cream
3/4 cup graham cracker crumbs
3 tablespoon melted butter or diet margarine
1 teaspoon cinnamon
2 tablespoon firmly packed brown sugar
3 tablespoon chopped pecans or walnuts (optional)
Prepare crust; refrigerate until ready to fill. Soften unwrapped cream cheese in microwave at medium power 2 minutes. Beat cream cheese in large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix. Blend well and stir in nuts. Pour into crust-lined pan.
Bake in preheated 325°F oven 1-hour and 45-minutes, or until center feels firm when touched. Cool in pan on wire rack. Carefully run a sharp knife around edges to loosen sides so cake will not crack on top. Brush top with maple syrup. Chill completely. Remove sides of pan. When ready to serve, garnish with pecans and whipped cream or mixture of whipped topping and nonfat vanilla yogurt. Makes 10 to 12 servings.
Crust: Preheat oven to 325°F. Grease a 9-inch springform pan, or coat with vegetable oil spray. Combine crumbs, butter, cinnamon, sugar, and nuts. Line bottom and partly up the sides of prepared pan and refrigerate until ready to add filling.
Note: To substitute canned pumpkin for pumpkin pie mix, use 1 (16-ounce) can pumpkin; increase sugar to 1 1/2 cups; use 5 eggs and 1/4 cup flour, and add 2 teaspoons pumpkin pie spice.
Black Bean Pumpkin Soup
3 can (15 1/2 oz) black beans (about 4 1/2 cup, rinsed and drained
1 cup drained canned tomatoes; chopped
1 1/4 cup chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick; (1/4 cup) unsalted butter
4 cup beef broth
1 can (16-oz) pumpkin pureé (about 1 1/2; cups)
1/2 cup dry sherry
1/2 lb cooked ham; cut into 1/8-inch dice
3 tablespoon sherry vinegar; (up to 4)
In a food processor coarsely pureé beans and tomatoes. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
Serve soup garnished with sour cream and toasted pumpkin seeds.
Makes about 9 cups.
Chicken Pumpkin Chili
2 tablespoon olive oil
2 cup onion -- chopped
2 cup red bell pepper -- chopped
3 tablespoon jalapeno -- minced
1 clove garlic -- minced
1 cup beer
1 cup chicken broth
1/4 cup ripe olives -- sliced
3 tablespoon chili powder
1 teaspoon ground coriander
1/2 teaspoon salt
29 oz canned tomatoes with their
juice -- chopped
1 lb boneless, skinless chicken
breasts -- cubed
2 cup cooked pumpkin or butternut
1 squash -- peeled, cubed
2 tablespoon cilantro -- chopped
1 tablespoon cocoa powder
16 oz canned pinto beans --
6 tablespoon scallions -- sliced
1 1/2 oz cheddar cheese -- shredded
6 tablespoon sour cream
Heat the oil in a Dutch oven over medium heat. Suate the onions until lightly browned - -about 8 minutes.
Add the bell pepper, jalapeno and garlic. Saute for 5 minutes more.
Add the beer, broth, olives, chili powder, coriander, salt, tomatoes and chicken. Bring the mixture to a boil, reduce the heat, cover partially and simmer for 15 minutes.
Stir in the pumpkin, cilantro, cocoa and beans. Cook for 5 minutes.
Serve in individual bowls, topped with the cheese, sour cream and scallions.
2 cup butter, softened (4 sticks)
2 cup sugar
2 cup mashed cooked pumpkin (or canned)
2 teaspoon vanilla
5 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
4 teaspoon ground cinnamon
2 teaspoon ground cloves
2 teaspoon ground nutmeg
1 teaspoon salt
2 cup raisins
2 cup chopped walnuts
Preheat oven to 375°F.
Cream together the butter and sugar until smooth. Beat in the eggs one at a time. Add the pumpkin and vanilla, blending well.
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
Add to the creamed mixture, stirring well. Mix in the raisins and nuts.
Drop by spoonfuls onto greased cookie sheets and bake in a preheated 375 F oven for 10 to 15 minutes.
2 cup bisquick
2 tablespoon brown sugar; packed
2 teaspoon cinnamon
1 teaspoon allspice
1 1/2 cup evaporated milk
1/2 cup solid pack pumpkin
2 tablespoon vegetable oil
1 teaspoon vanilla
In large mixing bowl, combine bisquick, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. For each pancake, pour 1/4 to 1/2 cup batter (depending on size you want) omto heated, lightly greased griddle. Cook until top is bubbly and edges are dry. Turn pancakes; cook until golden. Keep warm. Serve with syrup or honey.
1 1/2 cup solid-pack pumpkin
1/2 cup peanut butter
2 tablespoon honey
1/4 teaspoon ground cinnamon
2 tablespoon chopped peanuts
1 carrot, celery sticks, apple slices
Combine pumpkin, peanut butter, honey and cinnamon; mix well. Chill. Before serving, top with nuts. Serve with vegetable sticks and apple slices. Makes one cup. Fun to serve the spread in little individual paper cups with the fruit and vegetables in individual zip-loc bags. Easy to transport to parties.
Pumpkin Milk Shake
1/2 pint vanilla ice cream
1/4 cup milk
1/2 teaspoon vanilla extract
4 tablespoon pureed pumpkin
1 rum extract to taste
1 dash fresh grated nutmeg
1 drop each red & yellow food coloring (optional)
This is a fun one for the kids. It's best if you use freshly pur‚ed pumpkin, but canned will do. For each vanilla milk shake mixture of 1/2 pint vanilla ice cream, 1/4 cup milk, and 1/2 teaspoon vanilla extract, add 4 tablespoons of pur‚ed pumpkin with rum extract to taste and a bit of nutmeg. To make it pumpkin-colored, just for fun, add 1 drop each of yellow and red food coloring.
Pumpkin Mousse With Vanilla Sauce
1 tablespoon gelatin
2 tablespoon cold water
3 egg yolks
1/3 cup +1 tblsp sugar
1 1/4 cup pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 cup heavy cream; whipped
For The Sauce:
1 cup milk
1 cup light cream
1/2 teaspoon vanilla
4 egg yolks
1/2 cup sugar
In a small bowl, sprinkle gelatin over cold water. Place bowl in simmering water and stir until gelatin is dissolved. Beat egg yolks with sugar. Stir in pumpkin, cinnamon, nutmeg, allspice, and dissolved gelatin. Fold whipped cream gently into pumpkin mixture. Pour mousse in mold or bowl and chill thoroughly. Serve with vanilla sauce.
For The Sauce:
Scald milk and light cream with vanilla. In double boiler, beat egg yolks and sugar and a pinch of salt. Gradually beat in hot milk mixture. Cook sauce over hot water, stirring constantly until it thickens and coats a spoon. (If it does not thicken, add a little flour.) Strain sauce to remove lumps. Chill.
Source From:Mountain Measures by the Junior League of Charleston, WV ed. 1974
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