Creamy Pumpkin Soup

My mother-in-law makes this every fall for me, because she's awesome. Absolutely heaven and perfect for this time of year!

• 1/4 cup butter
• 1 large onion, chopped
• 1 (16 oz) can pumpkin puree
• 2 cups half-and-half
• 2 1/2 cups chicken stock
• 1/2 tsp curry powder
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp salt or more to taste

Melt butter in a saucepan. Add onions and cook until soft. Add curry powder and cook 1-2 minutes more. Add chicken stock, pumpkin, cinnamon and salt and bring to a simmer. Reduce heat. Using an immersion blender, process until smooth. Add half-and-half. Stir until heated through. Top with extra cinnamon, a dollop of sour cream, and chopped parsley.

Baked Pumpkin Oatmeal

The kids and I decided we wanted breakfast for dinner. :)

2 cups old fashioned oats

1/2 cup pure pumpkin purée

1/3 cup maple syrup

2/3 cup milk

1 medium apple, diced

1 egg

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/2 tsp salt

1 tsp baking powder

Combine oats, cinnamon, nutmeg, ginger, salt and baking powder. In a separate bowl, mix together pumpkin, syrup, milk, and egg. Mix with oat mixture. Fold in diced apples. Bake in an 8x8 baking dish at 350 for 30 minutes. Cut into squares and serve with brown sugar on top. Yum!

Pumpkin Spice Muffins

I almost jumped for joy today when I spotted the return of Libby's 100% pure pumpkin puree in the baking aisle at Giant Eagle. I frantically jammed can after can in my cart and rushed home to make a big batch of muffins. Ah, fall is here. My favorite baking time of year.

- 3 cups all-purpose flour

- 2 cups sugar

- 2 tsp baking soda

- 1/2 tsp baking powder

- 2 1/2 tsp ground cinnamon

- 2 tsp ground nutmeg

- 1/2 tsp ground ginger

- 1/2 tsp ground cloves

- 1/2 tsp allspice

- 1 tsp salt

- 1 (15 ounce) can pumpkin puree

- 1 tsp vanilla

- 3 eggs

- 2/3 cup vegetable oil

Preheat oven to 350. Beat together pumpkin, vanilla, eggs and vegetable oil until smooth. In a seperate bowl, combine dry ingredients. (You could sift but I just use a small wire whisk until there are no clumps.) In batches, add flour mixture to pumpkin and stir until just combined. Add to muffin cups; bake for 18-20 minutes.

Makes 24 muffins. I did 1 dozen plain, then added raisins to the rest. Threw 6 of each in the freezer for quick breakfasts.

Sweet & Savory Pumpkin Dip

My new favorite! My sister-in-law whipped this up one day and it disappeared. I've made it twice since. Would be perfect on Thanksgiving as an appetizer. I'm planning on making it for my family. Can I also say for the record that I HATE pecans? The only exception is this recipe.

-1 (8oz) block cream cheese, softened
-1/2 cup pumpkin butter (Williams-Sonoma or Trader Joe's)
-4 slices bacon, cooked and crumbled
-1/2 cup chopped pecans
-3 green onions, diced

**Combine cream cheese and pumpkin butter; mix well with a whisk or fork. Stir in bacon, pecans and green onions. Serve with crackers and apple slices.

If you make this the day before, I'd hold off on adding the green onions until you're ready to serve.

Pumpkin Dip

I love all things pumpkin. But when you get to dip cookies and apples in all things pumpkin, it's even better. This is a unique take on a pumpkin dessert. It's great with low-fat cream cheese; that's usually how I've always made it.

-1 (15 oz) can pumpkin puree

-2 (7 oz) marshmallow fluff

-1 (8 oz) package cream cheese, softened

-pumpkin pie spice to taste ( I like A LOT! )

Use an electric mixer to mix the pumpkin and softened cream cheese together. Fold in fluff and pumpkin pie spice. Serve with ginger snaps, molasses cookies or vanilla wafers, apple and pear slices.

Cindy's Pumpkin Pie

My Aunt Cindy makes the most delicious pumpkin pies every year for Thanksgiving. She has used this recipe for years. We look forward to those pies every year. Note that this recipe makes three pies. One for you and two to share!

Crust

4 cups of flour

1-1/3 cup of Crisco

2 tsp. salt

10-14 TBSP cold water

Blend crisco and flour together with pastry blender until the consistency of corn meal. Add salt and blend. Add water. Knead a few times on a floured surface. Roll out. Makes three pie crusts.

Pie Filling

1 29oz. can of pumpkin

1 tsp. salt

3 1/2 cups of milk

5 eggs

1 1/3 cups sugar

2-1/2 tsp. cinnamon

1 tsp ginger

1 tsp nutmeg

1/2 tsp ground cloves

Mix ingredients together with a mixer. Fill homemade pie crusts. Bake pies at 350 for about 40 to 50 minutes.

Iced Pumpkin Cookies

I love all things pumpkin; so when a fellow Kindermusik mom busted these cookies out after class one night, I knew I had to have the recipe. I baked a big batch over the weekend and they were a hit. Really soft and cake-like. I will be making these again. The only thing I did differently from the recipe below was add the 1 tsp of pumpkin pie spice to the glaze. The original recipe does not all for it.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Glaze:
1 cup confectioners' sugar
1 1/2 tablespoons milk
1/2 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: On the stovetop over low heat, combine confectioners' sugar, milk, butter, vanilla and pumpkin pie spice; stirring constantly until smooth. Add milk as needed, to achieve drizzling consistency.

Pumpkin Spice Pie

* This recipe was given to me by Robin Davis, food editor at the Columbus Dispatch. I asked for it after she sent me one of the best pumpkin pies I had ever tasted. Happy Thanksgiving!

2/3 cup packed brown sugar
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 can (15 ounces) solid pack pumpkin (not pumpkin pie filling)
3 large eggs
1 cup whipping cream
1 purchased frozen 9-inch pie crust

Set rack at lower third of oven. Place a baking sheet on the rack. Preheat oven to 450 degrees.

Whisk brown sugar, sugar, salt and spices in a large bowl. Add pumpkin and egg. Whisk well. Whisk in cream. Pour mixture into frozen crust.

Place pie on baking sheet in oven. Bake 10 minutes. Reduce oven temperature to 325 degrees.

Bake until sides are puffed and center is just set, about 40 minutes. Cool.

* You can also use a homemade pie crust. Just pop it in the freezer 30 minutes before filling and baking.

Pumpkin Soup

My mother-in-law is an AWESOME cook. She is what I aim to be in the kitchen someday. Recently, before dinner one night, she asked me to try her pumpkin soup to see what it needed. I obliged, thinking I wouldn't like it. I am not generally a sweet-as-savory kind of gal. If I'm having pumpkin, I prefer it with sugar and spice and everything nice in the form of a pie or muffin. Or so I thought. My mother-in-law's soup was incredible. Needless to say, it needed nothing. Several helpings later, I asked for the recipe. Like Shana's grandma, my mother-in-law rarely cooks from a recipe. She told me what she used in it, but said she just keeps tasting it until it is just right. Here is the best I could do... I made some this morning. It turned out really good; very close to my mother-in-law's. Even if pumpkin soup weirds you out, I'd encourage you to give it a try. It's really healthy, too!

1 1/2 tbsp olive oil

1 small onion; chopped fine

2 cloves garlic
1 (32 oz) container chicken broth

1 (15 oz) can pure pumpkin

2 tsp cinnamon

1 1/2 tsp nutmeg

1 tsp thyme

1/2 tsp ginger

1/2 tsp crushed red pepper flakes

dash all spice

bay leaf

salt and pepper to taste

In a soup pot, heat the olive oil. Saute the onions, garlic and crushed red pepper flakes until the onions are transluscent. Add chicken broth and thyme and bring to a boil. Lower the heat; add pumpkin, spices and bay leaf and bring to a simmer for 30-45 minutes. Add additional chicken broth if it's too thick. Add salt and pepper to taste.

My advice is to keep tasting it. Add more spices if you think it needs it. These are not exact guestimations.

It's delish the way it is, but my mother-in-law put a little cream on top when she served it. YUM!

Pumpkin Bars

This one is for Tammy, especially since she loves Paula Dean. I saw Paula Dean make these and I had to try them. They are delicious! In fact, there is a half-eaten pan of these in my kitchen now. These were our dessert after our hearty bowl of turkey chili last night. Enjoy!


Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 tsp. vanilla extract


Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake at 350 degrees for 30 - 40 minutes. Let cool completely before frosting.

To make the icing - Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Cheater Cheater Pumpkin Eater Muffins

I am making these right now. And I just made the name up... haha. It's a "cheat" recipe... no one has to know how easy they are! I have an event tomorrow and completely forgot that I signed up to bring a baked good. I have all the ingredients in my cupboard, so in the oven these go. Best part, they're 2 WW Points, if you're counting.

1 box Spice Cake mix
1/2 cup skim milk
1 (15 oz) can pure pumpkin
1 egg or 1/2 cup Egg Beaters
1 tsp pumpkin pie spice or cinnamon
1/2-3/4 cup raisins or chocolate chips (optional)

Mix all ingredients and fill baking cups about 1/3 full. Bake at 350 for about 30 minutes. They're EXCELLENT served warm.