Here are a few ideas how to "pumpkin up" chili or soup, macaroni and cheese or make a smoothie.
Stir a cup of pureed pumpkin or you can even use canned pumpkin into chili or black bean soup to round out the flavor and thicken the texture
Or how about adding it to your favor macaroni and cheese recipe? It adds flavor which you would not expect. (Children might not like it, but adults will).
Or make a smoothie by blending pumpkin with vanilla yogurt, pumpkin pie spice, orange juice, frozen banana chunks and ice cubes. Really refreshing and has an unique.
To make pumpkin quesadillas, mix 1/2 cup of pumpkin and 1 tablespoon of chipotle chili sauce and cover 2 flour tortillas with the mixture. Sprinkle grated cheddar over of the filling, place another tortilla on top of each, and cook them in a hot buttered skillet until the outside has turned golden brown.
The filling for pumpkin French toast can be made by pulsing 8 ounces of cream cheese, 1/3 cup of pumpkin, 1 tablespoon of maple syrup, and 1/2 teaspoon of pumpkin pie spice in a food processor.
To prepare the French toast, cut a pocket in the side of 4 slices of thick piece of your choice of bread, and stuff bread with 2 tablespoons each of the pumpkin cream cheese. Mix together 4 eggs, 1 cup of half and half, 1/4 cup of maple syrup, and 1/4 teaspoon of pumpkin pie spice. Add the bread to the mixture, allow it to soak for 1 minute, and cook the slices on a hot buttered skillet until they are golden brown.
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Our final pumpkin recipe is for a dip.
Pumpkin Dip
2 cloves garlic (Of course I leave
out)
1 15 oz. can chickpeas, drained
and rinsed
1 15 oz. can pure pumpkin
2 tsbp. almond or peanut butter
1 tsp. ground cumin
Juice of one lemon
1 tsp. olive oil
1/2 tsp. salt
Dash cayenne pepper (again
optional)
Puree all ingredients, in food processor or blender.
Add ice water until the consistency is achieved. Pour into shallow bowl and decorate with chopped olives.
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This dessert can be used instead of pumpkin pie or at a brunch or light luncheon. In other words any time and any where. Yum.
"Snappy" Pumpkin Dessert
2-1/2 cups finely crushed
gingersnaps (about 40
cookies)
1/2 Cup butter, melted
1 package (8 ounces) cream
cheese, softened
1/2 Cup confectioners' sugar
2 Tablespoons milk
Topping:
3 Cups cold milk
2 packages (3.4 ounces each)
instant vanilla pudding mix
1 can (15 ounces) solid-pack
pumpkin
2-1/2 teaspoons pumpkin pie
spice
2 Cups whipped topping
Additional whipped topping, optional
In large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. baking dish. Bake at 325° for 10 minutes. Cool.
In large bowl, beat cream cheese, confectioners' sugar and milk until smooth. Spread over crust.
In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended.
Fold in whipped topping. (Do not beat). Spread over cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired. Yield: 12-15 servings.