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Mix together till creamy: cream cheese, pumpkin, 1-1/2 tsp. of pumpkin pie spice and 3 Tbsp. granulated sugar.
Cut crescent rolls in 1/2 lengthwise and unroll. Spread above mixture on them evenly.
Then mix together 4 Tbsp. of sugar, 1 Tbsp. of pie spice and roll crescents in it.
Bake at 375 degrees F.
Source: This is from a blog called "Pressed Down, Shaken Together".
By Elaine S. from Near Cedar Rapids, Iowa
Here's a great make ahead recipe, for a quick breakfast on the go! Not only are these delicious, but they're healthy too.
When pumpkins are in season, it is fun to make up some pumpkin butter that you can serve throughout the year. Using your slow cooker is a good method for saving some time.
This is a delicious way to prepare a whole pumpkin, by stuffing with a savory mixture of ground meat, rice, and spices. This page contains a stuffed pumpkin recipe.
A pumpkin can be baked whole prior to using in other recipes or serving as a side. This is a guide about baking a pumpkin whole.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
Now that Halloween is over I would like to use my pumpkin to make a pie or soup. Not sure what to do. Any ideas?
Rose from Malvern, PA
Hopefully it is a fresh pumpkin less than a week old. Wash it with clear water, split it in several sections and put it in a pan with a small amt of water and bake it at 300 degrees until the pulp pulls away from the shell.
I make pies out of my halloween pumpkins. It doesn't matter if the pumpkin is considered a pie pumpkin or not, the pies are always delicious. I love to make white pumpkin pies. Just cut the pumpkin in half, scoop the seeds out, place halves in a glass pyrex dish skin up hollow down in about 1" of water. Cover with foil and bake at 375 degrees for about 45 minutes maybe longer depending on the size of the pumpkin. The pumpkin is done when it's soft like butternut or acorn squash. When it cools you can scoop the pumpkin out of the skin with a spoon. I'll usually take the pumpkin fill up a 1 cup measuring cup and then use my fist to squeeze out the water. The pumpkin will have more water than the canned varieties do.
28 oz of Fresh Pumpkin
1 Can sweetened condensed milk
1/4 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Ginger
1 tsp. Ground Cloves
2 Tbs. Molasses
Mix all the above ingredients together and place in an unbaked pie crust. Cook at 425 degrees for 15 minutes with the edges of the crust covered. Then lower temperature to 350 degrees for 30-40 minutes and bake with the crust uncovered. Check pie after 30 minutes, based on your oven you may need the extra 10 minutes- I cook in a convection oven.
Have fun! :)
I tried all of that. Actually I cooked my pumpkin in the microwave - I read it on another post. After I scooped out the pulp I found it to be rather stringy.
I have a delicious recipe that is a stew you bake in the pumpkin, but if you can't do that. Just cook it in the oven, scrape out the pumpkin, & cut into smaller chunks & throw in with your favorite beef stew recipe (like the potatoes}. It really is yummy.
I just read about this and I did it very successfully--Wash your uncut pumpkins, then place on a cookie sheet. Preheat oven to 300 degrees, and cut a few X's on the top of each pumpkin. The directions said to cook for 1-2 hours until the side were soft. I cooked two--one was rather medium sized(think volleyball) but short and wide, and the other was taller and bigger.
I cooked them for about 1.5 hrs--the shorter one was very soft, and the larger rather still firm but cooked thru. I let them cool and cut them like butter into big slices, then easily separated the stringy goo and seeds w/ a knife, and then I just cut away the stiffer rind like you would a cantaloupe. It made a lot(!), and I let it drain in colanders over large mixing bowls.
I then grated it up in my food processor (fast), let in drain more, and then I made pumpkin butter in the crockpot, and gobs of pumpkin bread(yummy), and the excess I put into freezer bags, as 1 3/4 c. grated cooked pumpkin = a 15 oz can of bought pumpkin. Too much fun--I just bought two more at the store, as they are on clearance for 99cents each (!) as compared to 33cents/lb before Halloween! Try it!
I am looking for desserts made with canned pumpkin. Any tested recipe ideas would be appreciated.
Laurel from Port Orchard, WA
I don't have anything particularly special, but when I make regular pumpkin pie I never buy the pumpkin pie filling. I like to add my own spices.
I think my sister said she she had a recipe for pumpkin ravioli, which I thought sounded disgusting, but she says it's delicious. Will see if I can still find it; I might have thrown it out because I didn't believe her!
I have this recipe lined up to try...only 3 ingredients:
And also the Libby's punkin page:
I also have been wanting to try Pumpkin Pancakes.
Recipes: Nancy's Pumpkin Bread
This bread won a first place prize in a local cooking contest in 1971. It is my arrangement and it mixes half a dozen different recipes. It freezes well and it ships well. It has been sent to service men and women all over the world!! :-)
2/3 cup butter (DO NOT substitute)
1 2/3 cup light brown sugar
1 cup white sugar
1 - 1lb can of pumpkin
2/3 cup of water
3 1/3 cups flour
2 tsp soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp EACH cinnamon, cloves
1/2 tsp EACH ginger, nutmeg
1 cup of Golden Seedless Raisins
1 cup chopped pecans
Preheat oven to 350 degrees F. Grease TWO loaf pans 9 X 5 X 3"
Cream shortening and sugars. Add eggs, pumpkin, and water. Blend.
Blend the dry ingredients, except for nuts and raisins. Add to the egg mixture a little at a time. Stir in the nuts and raisins.
Bake for 65 to 75 min or until a toothpick comes out clean. Run knife around the edges of the pan. Cool for at least 10 min and invert on a rack to remove.
When mailing DO remove until cool and then replace in tin foil pans. Wrap first in plastic wrap, then in tin foil, then in brown paper. Place in a box w at least 2 or 3 layers of newspaper top and bottom and wrap the box w/ brown paper to mail. I hope you enjoy this! Nancy
Hi Laurel! Got this Pumpkin idea from a gym for chubby people! haha Using any brownie or cake box mix just replace ALL ingredients with 1 can ( for 1 pie) of pumpkin & 1/2 cup water. Bake as directed. Do not use anything other ingredients! It works and cuts fat & calories way down. If you are doing a chocolate item, including brownies, add 1 rounded tablespoon of baking cocoa and 1 teaspoon of vanilla.
My favorite is to use a spice cake mix, any brand, add pumpkin, water, & a little pumpkin pie spice. Bake as cake or muffins. Do a glaze with pumpkin pie spices added & yum, yum! Kids love this one. A plus, besides calories etc., is the pumpkin makes for a very moist cake/muffin. Have fun! Happy holidays! My grandson is the "Turkey Boy" 2007!
Sharon in Oregon
I normally make pumpkin roll for Thanksgiving, but I would like to make something different this year. Yes, I've searched the internet, but now I would like your tried and true recipes to made with pumpkin puree and cream cheese. Thanks.
By Maryeileen from Brooklyn, OH
I don't have a recipe in front of me, but have eaten Pumpkin Cheesecake that is fantastic.
Well, I ended up making pumpkin roll anyway.
So Halloween has come and gone. I never got around to carving my pumpkin. Can I use this huge gourd for recipes? Ideas would be very much appreciated.
By Chris A.
Pumpkin is very good. You can google for recipes. You clean it out, as you would do for making a jack o'lantern, and use the fleshy part as a vegetable, such as any recipe for acorn squash, or for pumpkin pie. I have also had it sliced up and used as a layer in lasagne, although I have never cooked it like that myself.
I need a recipe for pumpkin salsa. Would appreciate one if someone has one to share. Thanks.
By Connie V.