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Pumpkin can-do: 10 things to make with a can of puree from your pantry
[November 11, 2009]

Pumpkin can-do: 10 things to make with a can of puree from your pantry

Nov 11, 2009 (Tulsa World - McClatchy-Tribune Information Services via COMTEX) -- One can. 10 recipes.

Last Thanksgiving I bought too many cans of pumpkin. I overestimated how many pumpkin pies I would make, which left one can of pumpkin in the cupboard.

It's been a year, and that can of pumpkin is still collecting dust. It's still a long way from being past its expiration date, mind you, and I am determined to use it up before I buy a new round of pumpkin this year.

I know I'm not the only one. Surely others have cans of pumpkin taking up space in their pantries. So, we asked readers and searched cookbooks to find a new batch of pumpkin recipes.

Each of these recipes uses pumpkin puree -- not a spiced pumpkin pie mix, but 100 percent pure pumpkin. Some are savory, but most are sweet. Here they are -- 10 things to do with a can of pumpkin.Stacey Feather is a food blogger, Taste of Home field editor and Tulsa World reader. We love her simple, family-inspired cooking, including this pancake recipe. You can find more recipes, including a recipe for pumpkin rice pudding, on her blog, which you can find at .

PUMPKIN PANCAKES 1 cup all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 cup sugar 2 teaspoons cinnamon 2 eggs 1 cup milk 2 tablespoons oil 1/2 cup canned pumpkin puree 1. Mix all of the dry ingredients together. Now, add the wet. Stir just until it all comes together.

2. Measure out 1/4 cup of the batter for each pancake. Cook over medium heat on a cast-iron or nonstick skillet. Cook until bubbles appear and then flip.

3. Top with butter and a good dose of syrup, and you are ready to go.

It doesn't get any easier than this pumpkin dip. Serve it with gingersnap cookies. Kids love it.

EASY PUMPKIN DIP 1 (8-ounce) package cream cheese, softened 2 (7-ounce) jars marshmallow creme 1 (15-ounce) can solid pack pumpkin 1 teaspoon ground cinnamon 1. In a medium bowl, beat together cream cheese and marshmallow creme until smooth. Fold in pumpkin and cinnamon. Cover and chill in the refrigerator until serving.

Tulsa World reader Barbara Brooks shared two favorite pumpkin recipes with us. The secret ingredient to her pumpkin bread is coconut cream pie filling.

PUMPKIN BREAD Makes 2 loaves 2 cups sugar 6 eggs 2 cups oil 2 cups canned pumpkin 1 teaspoon baking soda 2 teaspoons cinnamon 2 teaspoons nutmeg 2 teaspoons allspice 3 cups flour 1 teaspoon salt 1 cup chopped nuts 2 (3.4-ounce) packages Jell-O instant coconut cream pie filling 1. Mix eggs and sugar, then stir in other liquid ingredients.

2. Mix dry ingredients in separate bowl. Add dry ingredients slowly to the liquid bowl.

3. Bake in loaf pans at 350 degrees for 1 hour.

Barbara Brooks says that because there is no solid crust to scoop under when serving, it is best to slice and serve this dessert with a narrow spatula.

PUMPKIN PIE CAKE 1 (29-ounce) can pumpkin puree or 2 (15-ounce) cans pumpkin puree 4 eggs 1 (13-ounce) can evaporated milk 1 teaspoon ginger 1/2 teaspoon nutmeg 2 teaspoons cinnamon 1 1/2 cups sugar 1/8 teaspoon salt 1. Mix ingredients together and pour into a 9-by-13-inch ungreased cake pan.

1 box dry yellow cake mix 1 1/2 cups chopped nuts (pecans preferred) 1 cup or 2 sticks butter, melted 2. Sprinkle the box of dry cake mix over the top of mixture in pan. Sprinkle chopped nuts over all. Drizzle melted butter over cake mix and nuts. Bake, uncovered, in a 350-degree oven for 1 hour. Top each piece with whipped cream when serving. Refrigerate any leftovers.

A new take on a holiday sweet.

PUMPKIN FUDGE 2 tablespoons butter 2 1/2 cups white sugar 2/3 cup evaporated milk 1 cup white chocolate chips 7 ounces marshmallow creme 3/4 cup canned pumpkin 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1. Line a 9-by-9-inch pan with aluminum foil, and set aside.

2. In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

3. Mix in pumpkin and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan and cut into squares. Store in a cool, dry place.

Pumpkin and gingerbread make a nice duo in this easy-to-make dessert.

QUICK PUMPKIN GINGERBREAD Makes 12 servings 1 (15-ounce) package Hodgson Mill whole-wheat gingerbread mix 7 1/2 ounces (half a can) pumpkin 3/4 cup orange juice 1 egg 1/4 cup chopped nuts (optional) Cream cheese (optional) 1. Preheat oven to 325 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray.

2. Beat gingerbread mix, pumpkin, orange juice and egg in medium bowl with electric mixer at medium speed until blended. Stir in nuts. Pour into prepared pan.

3. Bake 45 to 55 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack. Serve with cream cheese, if desired. Store in refrigerator wrapped in plastic wrap. Can be frozen.

A classic no-frills Thanksgiving pie.

PUMPKIN PIE 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 (15-ounce) can pumpkin 1 (12-ounce) can evaporated milk 1 unbaked 9-inch deep-dish pie shell Whipped cream (optional) 1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

2. Bake in preheated 425-degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Raisins, buttermilk and brown sugar are the key to this muffin recipe, adapted from Gourmet magazine. They're good with or without the pumpkin seed topping.

PUMPKIN MUFFINS Makes 12 muffins 1/3 cup golden raisins 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 1/2 teaspoon salt 1 stick unsalted butter, melted and cooled 3/4 cup packed light brown sugar 3/4 cup canned pumpkin 1/4 cup well-shaken buttermilk 2 large eggs 1 teaspoon pure vanilla extract 3 tablespoons raw green (hulled) pumpkin seeds (pepitas), divided 1. Preheat oven to 400 degrees with rack in middle. Butter muffin pan if not nonstick.

2. Soak raisins in hot water 5 minutes, then drain.

3. Meanwhile, whisk together flour, baking powder, baking soda, spices and salt in a large bowl.

4. In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients, and stir until just combined, then stir in raisins and 2 tablespoons pumpkin seeds.

5. Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.

Coconut milk, red pepper flakes and coriander give a Thai flavor to this recipe, adapted from the Epicurious Web site.

CURRIED PUMPKIN SOUP Makes 10 to 12 servings 2 medium onions, finely chopped (2 cups) 2 tablespoons unsalted butter 2 large garlic cloves, minced 1 1/2 tablespoons minced peeled fresh ginger 2 teaspoons ground cumin 1 teaspoon ground coriander 1/8 teaspoon ground cardamom 1 1/2 teaspoons salt 3/4 teaspoon dried hot red pepper flakes 2 (15-ounce) cans pumpkin 4 cups water 1 1/2 cups reduced-sodium chicken broth (12 ounces) 1 (14-ounce) can unsweetened coconut milk (not low-fat) 1/4 cup olive oil 2 teaspoons brown mustard seeds 1. Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes.

2. Puree soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.

3. Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds, then pour mixture into pumpkin soup. Stir until combined well, and season soup with salt. Soup can be thinned with additional water.

This one comes from Libby's -- the canned pumpkin people. It has just 200 calories per serving.

BAKED ZITI WITH PUMPKIN AND SAUSAGE Makes 12 servings 4 cups (12 ounces) dry regular or whole-wheat ziti 1 (15-ounce) can pumpkin 2 tablespoons all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg Pinch cayenne pepper 1 (12-ounce) can fat-free evaporated milk 4 links (12 ounces) fully cooked Italian-seasoned chicken sausage, cut into 1/4-inch slices 1 (6-ounce) package or about 4 cups pre-washed baby spinach 1 cup shredded reduced-fat mozzarella cheese 1/2 cup shredded Parmesan cheese 1. Preheat oven to 425 degrees. Spray a 4-quart baking dish with nonstick cooking spray. Prepare pasta according to package directions. Reserve 1/2 cup pasta cooking water, and set aside for later use. Drain pasta; return to cooking pot.

2. Meanwhile, combine pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add sausage and reserved pasta cooking water; stir well.

3. Spread half of the pasta mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover ziti with foil, greased-side-down.

4. Bake for 20 minutes or until heated through. Combine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered, for an additional 5 minutes or until cheese is melted.

Natalie Mikles 581-8486 To see more of the Tulsa World, or to subscribe to the newspaper, go to Copyright (c) 2009, Tulsa World, Okla. Distributed by McClatchy-Tribune Information Services. For reprints, email, call 800-374-7985 or 847-635-6550, send a fax to 847-635-6968, or write to The Permissions Group Inc., 1247 Milwaukee Ave., Suite 303, Glenview, IL 60025, USA.

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