I love pumpkin pie, and every year at Thanksgiving I will eat my fill until another year of them. But I married a man who does not quiet like pumpkin pies, so through the years I have come up with several recipes I use pumpkin solid from the can.
Soups, Gravies, Cheesecakes, Bread puddings and Pies are going to be the ones I will share with you!
3/4 cup Sugar
2 tablespoon Butter
2 Eggs
2 1/2 teaspoon Pumpkin Pie spice mix
1/2 cup Bisquick Baking Mix
1 13-oz. can Evaporated Milk
1 16-oz. can Pumpkin Solid
2 teaspoon Vanilla
Heat oven to 350 degrees. Grease a pie plate. With a hand mixer, beat all ingredients until smooth about 2 minutes. Pour mixture into the grease pie plate. Bake until you can insert a knife and it comes out clean. Cook 50-55 minutes.
CREAMY FALL SOUP
1 cup Butter
1 cup onion, chopped fine
4 garlic cloves, chopped fine
8 teaspoons packed brown sugar
4 cans chicken broth
2 teaspoons salt
1 teaspoon ground pepper
1 cans carrots, no salt
4 yellow squash (butternut squash is great)
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 cans pumpkin solids
3 cans evaporated milk
Melt butter in large soup saucepan over medium heat.
Add onion, carrots, squash, garlic and sugar, cook for 1
to 2 minutes.
Add broth, salt and pepper; bring to a low boil, 15
minutes.
Remove from heat and let cool for 10 minutes.
Pour small amounts into blender to puree.
Pour back into saucepan, but no heat.
Add the two cans of pumpkin and stir until blended.
Place in the freezer for two days.
Remove the morning of and thaw in refrigerator.
Add the evaporated milk and stir until well blended.
Serve warm or cold.
I like to divide up the soup to freeze and then add 1 can
of evaporated milk and 1/2cup milk before serving it cool.
Pumpkin Bread Pudding
15 oz. can Pack Solid Pumpkin
12 oz. can Evaporated Milk
1 cup Sugar
4 eggs
½ teaspoon Vanilla
Whisk wet mixture until smooth.
In large bowl mix together dry ingredients;
1 ½ teaspoon Cinnamon
2 teaspoon Pumpkin Spice
¼ teaspoon Salt
1 cup Bisquick Baking Mix
Mix wet with dry ingredients until well blended.
12 slices of white bread cut and cubed, placed into
mixture and stirred until well covered.
Place into refrigerator for 30 minutes.
Preheat oven 350*.
Spray Pam into a 9 x 13 pan. Pour
pumpkin/bread mixture into pan. Bake 40
minutes. To cool place on a rack.
Walnut Sauces;
3 Tablespoon Butter
½ cup chopped Walnuts
¼ cup Sugar
½ teaspoon Cinnamon
¼ teaspoon Pumpkin Spice
Pinch of Salt
¼ cup Milk
4 oz. Cream Cheese
Mix all ingredients on low heat until well
smooth. Remove from heat and add ½ cup
powder sugar, whisk and let cool. (Or
for fun add ¼ cup Bourbon and 1 cup powder sugar, instead of milk and cream
cheese)
Fluffy Pumpkin Cheesecake Pie
2 pkg (8 oz. each) Cream Cheese, softened
2/3 cup Sugar
2 teaspoons Pumpkin Pie Spice
2 Eggs
1 can (15 oz) Pumpkin Solid
1 large Graham Cracker Pie Crust (or 8 small individual sizes)
In a large mixing bowl beat cream cheese on medium speed with a hand mixer until fluffy. Add sugar and spice. Beat until combined. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin. Pour into crust. Bake at 350* for 35-40 minutes or until center is almost set. Cool for 1 hour and then Refrigerate for 3 hours.
Pumpkin Gravy
1 can 15 oz. Pumpkin Solid
1/2 cup Heavy Cream
1/2 cup Chicken Stock
1 clove Garlic, grated
2 tablespoons grated Parmesan cheese
1/2 teaspoon Nutmeg ( fresh grated is the best)
Salt and pepper
directions
In small saucepan over medium heat, cook pumpkin and cream
until heated through, 3 minutes; add garlic, cheese and nutmeg; simmer 4
minutes. Season with salt and pepper and thin with water if desired.
I use this gravy over;
Turkey Meatballs and Egg Noodles
Left-over Turkey and Dressings
Grilled Chicken with a Fried Egg on top
Happy Thanksgiving! Many Blessings!
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