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Tempting Pumpkin Pancakes

2 cups biscuit mix
2 tablespoons packed light brown sugar
2 teaspoons cinnamon
1 teaspoon allspice
1/2 cup cooked or canned pumpkin
12 oz. undiluted evaporated milk
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla extract

In a large mixing bowl, combine biscuit mix, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs and vanilla; beat until smooth. Pour 1/4 to 1/2 cup batter onto a heated and lightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn over and cook until golden. Serve with honey or syrup.



Pumpkin Gingersnap Pie


1 and 1/2 cups cold half & half or milk
1 package (4-serving size) Jell-O Vanilla flavor instant pudding & pie filling
3 and 1/2 cups (8 oz.) Cool Whip, thawed
1 cup of chopped pecans
1 cup of chopped gingersnaps
1/2 cup canned pumpkin
1 and 1/2 tablespoons pumpkin pie spice
1 packaged graham cracker crumb crust

Beat the half & half and vanilla pie filling in a large bowl with wire whisk for one minute. Let stand for 5 minutes. Fold in all remaining ingredients, then spoon into crust. Freeze until firm. Let stand at room temperature 10 minutes to soften. Store in freezer.




Zesty Pumpkin Soup


1/4 cup butter
1 cup chopped onion
1 garlic clove, crushed
1 teaspoon curry powder
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
16 oz. cooked or canned pumpkin
1 cup half & half
Sour cream and chives (optional)

In large saucepan, melt butter, saute onion and garlic until soft. Add curry powder, salt, coriander and red pepper; cook 1 minute. Add broth, boil gently, uncovered for 15 to 20 minutes. Pour into blender container, cover and blend until creamy. Serve warm or reheat to desired temperature. Garnish with a dollop of sour cream and chopped chives, if desired.



Baked Pumpkin and Apple Salad

1 medium pumpkin, seeds removed
1 cup sugar
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon crushed cloves
1 cup walnuts
1 cup raisins
1/2 cup cinnamon red hots
2 tablespoons margarine

Wash and clean pumpkin. Peel and slice enough apples to fill the pumpkin about 3/4 full. Combine apples with remaining ingredients and fill pumpkin with the mixture. Bake pumpkin shell without lid at 350 for 1 hour, with a tent of aluminum foil. Wrap the pumpkin lid separately in foil and place in oven with shell. Bake another hour. Serve warm.



Pumpkin Cookie Bars


1 cup flour
1/2 cup quick oats
1/2 cup firmly packed brown sugar
1/4 cup chopped nuts
1 & 3/4 teaspoons cinnamon
1/2 cup melted butter
1 cup cooked or canned pumpkin
3/4 cup undiluted evaporated milk
1 slightly beaten egg
1/3 cup sugar
1/2 teaspoon allspice
1/4 teaspoon salt

Combine flour, oats, brown sugar, nuts and 1 teaspoon cinnamon. Add butter; mix until crumbly. Press into bottom of 13 x 9 x 2 inch baking dish. Bake at 350 for 20 minutes. Remove from oven. Reduce oven temperature to 325. Combine remaining ingredients. Pour crust. Bake in slow oven (325) for 25 to 30 minutes or until toothpick comes out clean. Cool completely. Top with icing if desired.