i <3 Pumpkin

[castironchef]

Did this one on a whim one Thanksgiving and my family loved it and insisted on making it a family tradition. Great pumpkin flavor, but light enough not cause you to feel like you're going to explode after overindulging on dinner.

Pumpkin Souffle

Cooking spray or butter
Granulated sugar
9 large eggs, separated
1 1/8 teaspoons cream of tartar
3/4 cup granulated sugar
3/4 cup canned solid pack pumpkin
3/4 teaspoon pumpkin pie spice
Crushed ginger snaps

1. Spray 6 (8-ounce) souffle dishes. Dust with sugar. Set aside.

2. In large bowl, beat egg whites with cream of tartar until foamy. Add sugar 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Set aside. Beat egg yolks until thick and lemon-colored. Thoroughly fold in pumpkin and spice. Gently fold yolk mixture into beaten whites. Spoon into prepared dishes. Place cups in baking pan. Fill pan with very hot water to within 1/2 inch of top of dishes.

3. Bake in preheated 375°F oven until puffy and delicately browned, about 15 to 20 minutes.

4. Top with crushed gingersnaps.

NOTE: "Pumpkin pie spice" consists of 4 parts cinnamon, 2 parts ground ginger, 1 part allspice and 1 part nutmeg, ground. I put them all in a spice grinder and make my own. After all, how often do they sell the pre-mixed the pumpkin pie spice at the local megamart? That stuff you're buying this Thanksgiving may have been stocked during the first of the Bush administration.

Copyright by CastIronChef 2007. For personal use only.

Enjoy!!

[gunther_arneson]

I love all of the recipes! One thing to try is substituting a nice squash for the pumpkin...a very interesting texture indeed!

[American_Suisse]

If I could imitate Homer Simpson saying mmmmm....doughnuts I would swap out doughnuts and insert pumpkin!
Where to start...I have so many pumpkin recipes.

First...ever tried drinking pumpkin juice? (You'll need a juicer) Wait! I know it sounds horrid but try it!! Mix one quarter pumpkin or butternut squash with other vegetable juice, like carrot or cucumber, along with a bit of onion or anything else for zing. Be sure to include some of the pips in the juice. This is a very healthy drink...lot's of zinc, iron and all sorts of kidney supporting and anti water rentention as well as carotenoid antioxidant stuff for ya!

Gingersnap Pumpkin Pudding
(3 servings)

1 and 3/4 cups cold milk
1 package (3.4 oz) instant cheesecake or vanilla pudding mix
1/2 cup canned pumpkin
1/4 to 1/2 tsp pumpkin pie spice
10 gingersnaps
1 cup whipped topping or freshly whipped cream

Combine milk and pudding mix and whisk for 2 minutes.
Stir in the pumpkin and pie spice.
Let stand for 2 minutes or until soft set.
Set aside 3 gingersnaps and crush the rest.
Fold the whipped topping into the pudding mixture.
Spoon into dessert bowls and sprinkle with cookie crumbs.
Garnish with whole gingersnap.

I've also tried this with molasses cookies. Not really sure which I like better!

Pumpkin Torte

3 cups grahm cracker crumbs
1/2 cup butter, softened
1 and 3/4 cups sugar, divided
1-8 oz package cream cheese, softened
2 eggs
2 cups canned pumpkin
3 eggs, seperated
1/2 cup milk
1 tsp cinnamon
1/2 tsp salt
1 envelope gelatin
1/4 cup water
whipped topping, optional

Combine graham crackers, butter and 1/4 cup sugar and bress into 13"x9" pan.
Mix cream cheese, 3/4 cup sugar and 2 beaten eggs until creamy.
Spoon over crust and bake at 350* F for 20 minutes.
In a saucepan, combine canned pumpkin, 3 egg yolks, milk, 1/2 cup sugar, cinnamon and salt. Cook over medium heat until thick. Add gelatin and water to cooked pumpkin mixture and let cool completely.
Beat 3 egg whites with 1/4 cup sugar. Fold into cooled pumpkin mixture and pour over baked crust.
Top with whipped topping if desired.

I also have a Jamaican pumpkin soup recipe as well as ten or so pumpkin pie recipes if anyone is interested.

[Just Jim]

My wife's Grandmother used to make the Pumpkin Roll every holiday season.
It was something I always looked forward to, and I made sure to compliment her every chance I got.
It must have worked, because she started making me one for my birthday.
She gave me the recipe and I would make it at work during the holidays when I was feeling generous to the company I worked for at the time.

She also used to make a Pumpkin Chiffon Pie.
Light and airy, it was awesome.
Regretfully she passed away before I got that recipe.

[CatheyJ]

This is a pumpkin roll recipe that I got from a friend a few years back

Pumpkin Roll
These freeze very well. They are even better after they have been frozen and thawed!
Prep Time: 25 min.Baking Time: 15 min.Chilling Time: 1 to 2 hours.Oven Temp: 375

For one roll, 8 to 10 servings, you will need:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp. baking powder
2 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. Nutmeg
1/2 tsp. Salt

Filling: Beat together 1 pkg.(8 oz.) soft cream cheese and 4 Tbsp. butter. Stir in 1 cup powdered sugar and 1 tsp. vanilla, blending until smooth.

Preparation:
1. In large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended.
2. In a separate bowl, combine flour, baking powder, spices, and salt. Add to egg mixture, mixing well.
3. Spread batter into a greased (or sprayed) and waxed-paper lined 10 x 15 inch jelly-roll pan.
4. Bake at 375 for 15 minutes. Remove from pan
5. Cool for 15 minutes. Flip cake onto a clean tea towel and gently remove waxed paper. Cool for 10 minutes longer.
6. (At this point I flip the cake right side up again, but this is just my preference. It makes the cake easier to roll up.) From 10 inch side, roll cake up in towel. Set aside
.7. Meanwhile, prepare filling.
8. Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll up cake. Cover with plastic wrap.
9. Place cake, seam-side down and chill for at least 2 hours.
10. When serving, cut cake in even slices. Garnish with mint leaves and/or orange slices, if desired.