Basic Creamy Tomato Soup Sunday, Jan 18 2009 

Appetizers and Soups , , singlegaleats 12:56 am

Ingredients
Cooking spray
1 large onion, chopped
4 cups vegetable or chicken stock
1 (28 ounce) can stewed tomatoes (no spices added)
4 cups pureed pumpkin or butternut squash
pepper

Directions
In pot, saute onion in cooking spray until limp but not browned. Stir in 3 cups of the stock, and let simmer, partially covered for about 15 minutes. Pour tomatoes into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock. Season with the pepper and other spices as deemed necessary.

 

Pumpkin Cookie Dip Sunday, Nov 9 2008 

Appetizers and Desserts , , singlegaleats 1:49 am

Ingredients
1 package (8 ounces) cream cheese, softened
2 jars (7 ounces each) marshmallow creme
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
Gingersnaps or vanilla wafers

Directions
In a large mixing bowl, beat cream cheese and marshmallow creme until smooth. Stir in the pumpkin, cinnamon and orange peel. Serve as a dip with cookies. Store in the refrigerator.

Yield: 4 cups

Source: taste of home

 

Pumpkin Pie Wontons Saturday, Oct 4 2008 

Appetizers and Breakfast and Desserts and Vegetarian , singlegaleats 5:44 pm

Ingredients
1 cup canned pumpkin
2 Tbs. maple syrup
3 Tbs. light brown sugar
16 packaged wonton wrappers
Granulated sugar for dusting
Ground cinnamon for dusting

Directions
Preheat oven to 400F. In medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice. Place one wonton wrapper flat on work surface. Spoon 1 Tbs. filling into center. Moisten edges of wonton with water and fold in half to form triangle. Press edges to seal. Repeat with remaining filling and wontons. Arrange filled wontons on ungreased baking sheet. Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon. Bake until golden, about 16 minutes. Turn and bake 2 more minutes. Set baking sheet on wire rack to cool.

Makes 16 servings.

Source: Vegetarian Times

 

Pumpkin Custard with Maple Sugar Friday, Oct 3 2008 

Desserts and Sauces and Condiments , singlegaleats 10:59 pm

Ingredients
Pumpkin Custard
3 cups whipping cream
2 1/4 cups canned pure pumpkin
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup sugar
9 large egg yolks
Maple Caramel
1 cup maple sugar
1/2 cup (1 stick) unsalted butter
3/4 cup heavy whipping cream
1/4 cup bourbon
1/4 teaspoon vanilla extract

Directions
Pumpkin Custard: Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.
Maple Sugar: Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.)

Source: epicurous

 

Chocolate Chip Softies Sunday, Sep 14 2008 

Cookies and Desserts , , singlegaleats 2:53 am

Ingredients

3/4 cup whole-wheat flour
1/2 cup Splenda No Calorie Sweetener (granulated)
6 tbsp. unsweetened applesauce
1/4 cup canned pure pumpkin
1/4 cup fat-free liquid egg substitute (like Egg Beaters)
2 1/2 tbsp. mini semi-sweet chocolate chips
2 tbsp. brown sugar, not packed
3/4 tsp. vanilla extract
1/4 tsp. baking soda
1/8 tsp. salt

Directions

Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly.

Makes 8 servings.

Source: hungry-girl

 

Quick Pumpkin Pudding Sunday, Jun 8 2008 

Desserts , singlegaleats 10:35 pm

Ingredients

1 package Vanilla Instant Pudding (1.5 oz box)
1 can (12 fl. oz.) Evaporated Lowfat 2% Milk or 1 cup of Skim Milk
1 can (15 oz) Libby’s 100% Pure Pumpkin
1 teaspoon pumpkin pie spice

Directions

Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve.

Makes 7 ½ cup servings.