Recipes

[luvsbulldogs]

@AuntG

Thank you I will be trying this for sure!

[Honeybit]

I've always felt positively Un-American because I never liked the taste of pumpkin, but the Publix Grocery Store Deli has Decadent Pumpkin Bars every fall and I absolutely love those wretchedly addictive little things.  I haven't seen a recipe anywhere that looks to be their equivalent, but I wish I had one in case Publix ever discontinues them.

Do try them if you have Publix in your area.

[qualitygal]

@BirdieGal, all I have to do is say "sausage" to my husband and viola!!! So I've copied off your great sounding recipe and I'll get what I don't have on hand next shopping trip.  I think we'll enjoy it!! Thanks.

[Katcat1]

Pumpkin with fresh cranberries bread.  Yummy.  

[PA Mom-mom]

I could eat pumpkin pie for breakfast, lunch and dinner. But, I use butternut squash instead of pumpkin.

[qualitygal]

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@Katcat1 wrote:

Pumpkin with fresh cranberries bread.  Yummy.  

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@Katcat1, have you shared this one yet?  I love both of those things. Please do, or let me know if you did share it already. Thanks.

[Katcat1]

@qualitygal,   Here it is.

Libby's Pumpkin Cranberry Bread

3 cups all purpose flour

1 Tablespoon plus 2 teaspoons pumpkin pie spice

2 t baking soda

1-1/2 t salt

3 cups sugar

1 can 15 oz. Libby's 100% pure pumpkin

4 large eggs

1 cup veg. oil

1/2 c orange juice or water

1 cup fresh cranberries or frozen or dried (I always use fresh)

Preheat oven to 350 50 to 55 minutes

Grease TWO loaf pans 9 x 5 in.

Combine:  flour pumpkin pie spice, baking soda and salt in large bowl.  In separate bowl combine sugar, pumpkin, eggs, veg. oil and orange juice and beat until blended.  Add pumpkin mixture to flour mixutre stir just until blended.  Fold in cranberries.  Spoon evenly into two loaf pans.  Bake 50 to 55 minutes.  Test with toothpick.  You can also use five 5 x 3 in. mini loaf pans.  ENJOY!  

[walker]

Pumpkin is not high on my list of favorites.....except for this pie!

However, I see some good recipes here to try....great for Fall.  Thanks everyone!

Pumpkin Praline Pie

For pie crust....mix....1 cup flour with 1/2 teaspoon salt and 1/3 cup Crisco (might add extra tablespoon).  Add 2 tablespoons of water to mix.  Roll out and put in 9" pie pan....set aside.

Combine..... 1/3 cup light brown sugar, firmly packed

                     1/3 cup chopped pecans

                     2 tablespoons melted butter

                     Press mixture into bottom of pie shell.

                     Bake 10 minutes at 450 ....set aside.

                     Lower oven temp to 325.

Combine...... 1 1/2 cups pumpkin

                      3/4 cup light brown sugar, firmly packed

                      1/2 teaspoon salt

                      1/2 teaspoon ginger

                      1 teaspoon cinnamon

                      3 eggs, slightly beaten

                      1 1/2 cups regular milk

                      1/2 cup Eagle Brand Sweetened Condensed Milk

                      Pour into pie shell.....bake at 325 about 40-45  

                      minutes or until knife comes out clean.

[fluffysmom]

@BirdieGal

That sounds good may I have the recipe.

[fluffysmom]

I'm not a big pumpkin pie fan until one of my docs insisted I try one from a fresh pumpkin. I have to say it was really good. I have family and friends requesting them.