Canned Pumpkin--How Do You Use It (Besides Pie)
I love my canned Libby pumpkin! I have found some creative uses for it besides making pumpkin pie.
-Mix a little in cottage cheese with some pumpkin pie spice and maple syrup
-stir in greek yogurt
-Indian pudding
-Replace it for eggs/oil in some baked goods
How do you use it besides making pumpkin pie? Let's share how to utilize this wonderful canned veggie.
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I have been dying to try these pumpkin pie wontons...
http://www.recipezaar.com/48359 -
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outside the obvious thanksgiving offerings ( I make the caramel swirl pumpkin cheesecake from epicurious).....a couple of thanksgiving's ago, i made a roasted squash dip that could easily sub in canned pumpkin...it was a savory, sour-cream, spice/herb/garlic and squash mix....VERY good !!!
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re: sfumato
I know this is a dessert, but its the only thing I can think of I really make. Although I loved the chili idea. My DS loves this stuff.
Pumpkin Pie Cake
Yield: 15 servings
12 oz Evaporated milk
29 oz Pumpkin
3 Eggs
1 c Sugar
1 tsp Cinnamon
1 tsp Salt
1 18-1/2 oz. yellow cake mix
1 c Butter; melted
1 c Nuts; chopped
Cool whip
Heat oven to 350 degrees. In large bowl, combine
evaporated milk,pumpkin, eggs, sugar, cinnamon and
salt; mix well. Pour mixture into greased 9 x 13 x 2
pan. Sprinkle with dry yellow cake mix; drizzle with
butter and sprinkle with nuts.
Bake 50 to 60 minutes or until toothpick inserted
in center comes outclean. Serve with whipped topping.
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I usually make my own (farm share= more pumpkin than we can handle, so I roast, puree and freeze or can it). But either way, I add pureed pumpkin to lots of things. I especially like it in soups and stews. Gives body and a nice flavour.
Also love Spiced Pumpkin Bread:
http://www.epicurious.com/recipes/foo...Cut sugar down to 2 cups and add an extra egg or two to make up for it (since sugar is considered a liquid in baking). Soooo good...
I second the dog advice, too. Ours loves pumpkin puree warm and mixed with his food and a poached egg (he can't have oil, so no pan cooking the egg) on cold nights!
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I've used canned pumpkin for smoothies (blend with plain or vanilla yogurt and crushed ice, and some milk, sometimes I also add a few tablespoons of chocolate malt powder--delicious!). I've also used it to replace fat in quick breads--makes them come out very moist. I've also made pumpkin ice cream. I'd love to try the risotto--that sounds great!
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re: Passadumkeg
Holy cow, that sounds awesome! I'm going to have to remember that one come fall.
As to the OP- I initially thought of cookies as well, but mine have walnuts and habanero flakes instead of the chocolate chips (don't knock it if you haven't tried it...habanero and pumpkin are naturals together!)
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re: allieinbklyn
Funny that you mention it... my mom makes pumpkin chocolate chip cookies too. Apparently it was a recipe (Gourmet or something) for pumpkin raisin ones, and she didn't have raisins so she added the chocolate chips instead, and the recipe was a hit. I thought she was the only one who made them! :)
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Add it to protein shakes... ice, protein powder, pumpkin, cinnamon, vanilla... blend.
Stir it into oatmeal.
Stir it into the egg mixture for pumpkin bread pudding.
I make a sauce for a hearty white fish (used to be chilean sea bass), by pureeing pumpkin w/ caramelized onions, a little roasted red peppers, sundried tomatoes, evaporated milk and sage. Serve over broiled fish garnished w/ more sage and caramelized onions.
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re: meatn3
I use it for soup, too, but more of wintery soup, not spicy. I just substitute it for the potatoes in a creamy potato soup and add a pinch of cumin. I made the pumpkin and black been dip, too.
I also use it to make pumpkin bread, same recipe as banana bread, but substitute the pumpkin puree for bananas and add pie spices.
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