A Pumpkin Pie Recipe for You

Pumpkins mark the season of fall. Once the pumpkins start growing in abundance it will fill the farms, grocery stores and farmer's markets. People love to make dishes and decorate the houses using pumpkins. One will be surprised when comes to know that there are a variety of things that one can do using pumpkins. There are people who make Jack-O-Lanterns using pumpkins.

The best use of pumpkin comes while cooking. There are a variety of dishes from soup to pie that can be made using pumpkins. It is one of the popular and most liked dishes. The pie is liked by both the young and the old. Pumpkin pies are served during get togethers and other festivities. This dish is unavoidable when it comes to parties.

\"Pie Recipe\"

As this is a traditional dish there are a number of pumpkin pie recipes which are commonly used. We will get a lot of these on the net. It will help to bring out a variety in the pie that you make each time. Here is the recipe to cook one delicious pie made of pumpkin. Try this out.

A Pumpkin Pie Recipe for You

This pumpkin pie recipe will be different and delicious as you can add ginger and cinnamon to it. While serving you can add cream and sprinkle cinnamon or cinnamon sugar on top.

The things that are required to prepare this dish are:

1 ¼ cups of pumpkin puree. It can be canned or fresh
¾ cup sugar
½ teaspoon salt
¼ teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon flour
2 eggs which are beaten lightly
1 cup of undiluted evaporated milk
2 tablespoons of water
½ teaspoon vanilla extract
1 unbaked pastry shell which is about 9 inches

The method of preparation is as follows:

First of all you will have to mix the sugar, salt, spices(ginger and cinnamon) and flour in a medium sized mixing bowl. After you mix these add the beaten eggs into the mixture and mix it again. To this compound you should add evaporated milk, water and vanilla. Combine these well. Pour this mixture on to the pie pan lined with pastry. Bake it for 15 minutes at 400 degree. After that reduce the heat to 350 degrees and bake it for about 35 minutes or longer (if necessary). Bake it until the center is set. Allow it to cool for some time and serve it with the toppings of cream and cinnamon sugar.

Everyone will definitely enjoy this pumpkin pie. So try it out and see the result.

A Pumpkin Pie Recipe for You

You can search on the internet to find some good pie recipe. Click here to know more about pie recipes

Best Pumpkin Pie Recipe - Easy to Make

Here is a recipe I created that was inspired by my grandmother for
homeade pumpkin pie,
This is always a huge hit in the fall for Our Oldest son's birthday its his special request and I have found through the years that even people who never liked pumpkin pie before are asking for second helpings and the recipe once they give it a try,
This is very mild in flavor and just a super easy recipe,
So if you want to impress your family and friends
you should give this recipe a try. Every time I make this it gets rave reviews.

Susan Pittser's Pumpkin Pie Recipe
• 1 pack of Pillsbury Ready Roll out Pie crust
• 4 eggs
• 1 15oz can of 100% pure pumpkin
• 1 3/4 cup sugar
• 1/2 tsp salt
• 2 teaspoons of Cinnamon Or the Tupperware CINNAMON/VANILLA seasoning blend
• 2 cans of milnot Evaporated milk (12oz each) (pet milk, carnation evaporated milk or other brand will work)

\"Pie Recipe\"

You can choose to make either TWO 9 inch pies or
One 9x13 cake pan with a larger pie for larger crowd, I make the 9X13 version a lot and use my Tupperware Rectangular Cake Taker to transport it to potluck and get togethers.
To make the cake pan size I just put two of the pie crusts together and shape the dough out to fit.

Best Pumpkin Pie Recipe - Easy to Make

To make the filling

Beat Eggs, Add Sugar and Pumpkin and salt and mix together add cinnamon vanilla seasoning blend and then last add the milnot to the mixture then pour the filling into your pie crust and bake at 350 degrees for 50 to 60 minutes,

You can tell if the pie is done by piercing the center of pie with a butter knife, if it comes out clean the pie is done, if it doesn't come out clean then bake at 5 minute intervals and testing until done.
Let Stand and Cool and
Top each piece with Cool Whip if desired, Keep refrigerated when storing leftovers.

Best Pumpkin Pie Recipe - Easy to Make

Susan Pittser- Tupperware Director and Floral Designer for 18 years http://my.tupperware.com/spittser Me and My Husband have 7 children and I have always enjoyed cooking and sharing recipes and fun with family and friends

Pumpkin Pie With Brown Sugar - Walnut Topping

This recipe for Pumpkin Pie with Brown Sugar-Walnut Topping is a favorite with many of our friends. This dessert can be prepared the day before Thanksgiving, thereby lessening activities in the kitchen on Thanksgiving Day and refrigerated until needed.

Pumpkin Pie with Brown Sugar-Walnut Topping

\"pumpkin Pie\"

Ingredients:-

Topping:
1/2 cup walnut pieces
1/4 cup golden brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt

Crust:
1 12-inch round Pie Crust

For filling:
1 cup golden brown sugar
2 large eggs
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pure pumpkin
1 cup heavy whipping cream

Method:-

For topping-
Combine all ingredients and blend till the appearance of fine breadcrumbs.

For crust-
Position oven rack in bottom third of oven; preheat to 350°F. Transfer crust to 9 inch pie dish. Fold edges under and crimp decoratively. Freeze the crust for 20 minutes.
Line the crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.

For filling:-
Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.
Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.
Sprinkle topping evenly over top of pie. Reduce oven temperature to 325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely.

The Pumpkin Pie with Brown Sugar-Walnut Topping can be served as desired or if prepared early stored in the fridge removing 1 hour before serving. Serve with a cream of your choice.

Enjoy!

Pumpkin Pie With Brown Sugar - Walnut Topping

Carolyne Roberts - A Master Gardener in Hillsborough County Florida. Visit our Blog to learn more about Gardening in Florida, this Blog was set up to enable us to interact with our community and share the Joys of Gardening. [http://www.gardenersreach.com/author/DragonflyLady.aspx] & http://www.GardenersReach.com.

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Delicious Pumpkin Bread Recipe With Canned Pumpkin

Pumpkin bread is a great dish to serve on slightly chilly autumn evenings when you just want to sit in front of the fire and enjoy the time with your family and friends. This delicious pumpkin bread recipe with canned pumpkin is easy to prepare and can be made in advance and stored. The spices added to this bread can help keep you warm from the inside-out and the pumpkin is rich in antioxidants (1/2 a cup of canned pumpkin = 3.5 grams of fiber).

Items that you will need for pumpkin bread recipe:

\"pumpkin Pie\"

1 /3 cup vegetable oil

1/4 cup water

1 1/4 cup all-purpose flour

1 cup sugar

3/4 teaspoon baking soda

1/4 teaspoon grated cinnamon

1/4 teaspoon grated nutmeg

1/8 teaspoon grated ginger

1/8 teaspoon grated cloves

1/2 teaspoon salt (a pinch)

1 egg

500 grams canned pumpkin

To make the puree:

Take the canned pumpkin and boil it in water for a few minutes until it is tender.

Remove the pumpkin pieces from water and put in a blender.

Blend on medium to maximum speed to make the puree.

Strain the puree through a sieve to remove any chunks. You will be left with a smooth puree.

To prepare the cake batter:

Whisk egg, vegetable oil and water using a food processor or blender. It will not mix properly, but you will get an emulsion.

Add the sugar to the mix and blend until the sugar dissolves and you get a fluffy, gooey kind of texture.

Add the prepared pumpkin puree and blend well to create a batter that is smooth and slightly orange in color. Make sure there are no lumps and the sugar is dissolved completely. You can even set it aside for a few minutes.

In the meantime, in a separate bowl, mix the measured flour, grated nutmeg, cinnamon, ginger, cloves, baking soda and salt.

Add this mixture to the prepared mix, one tablespoon at a time, and blend well at medium speed. This will incorporate some air in the bread and also mix the spices well.

Grease one bread loaf tin with a little butter and dust some flour over it. This will prevent the bread from sticking to the sides when cooking.

Pour the prepared batter in the bread tin and bake in a preheated oven at 180°C for 45-50 minutes.

When the top is firm and springy, the bread is done.

Cool on a wire rack before cutting and serving.

Delicious Pumpkin Bread Recipe With Canned Pumpkin

Anukriti has a unique perspective on bread and bread recipe's. Anukriti's keen eye for 'cause and effect' allows her to substitute local ingredients and techniques in traditional bread recipe's.

Her Pumpkin Bread Recipe with canned pumpkin is one of Anukriti's latest amazing offering.

More of Anukriti's unique recipe's can be found on Bread Recipe.

Recommend : Steak Recipe

Pumpkin Cheesecake - Fast, Easy and Delicious

Tired of pumpkin pie and want something different? If you have never tried pumpkin cheesecake, you are in for a treat. It is absolutely delicious, fast and easy holiday dessert -- and since I am always pressed for time, I need desserts I can make in a few minutes. It cooks for an hour, but the prep time is next to nothing. Lets' start with the basics.

Ingredients:

\"pie Crust\"

Crust

TIMESAVER: 1 9" Graham cracker pie crust (premade from your local store)

-OR-

1 1/4 cups graham cracker crumbs

1/2 cup finely ground ginger snap cookies (if you don't have the cookies, substitute with additional graham cracker crumbs and 1/4 teaspoon cinnamon)

1 tablespoon Sugar

1 tablespoons light brown sugar

1 Stick melted butter (salted)

Filling

3 packages Cream Cheese (room temperature)

1 can pumpkin puree (15 oz)

1 cup sugar

1 teaspoon pure vanilla extract

3 eggs

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/8 teaspoon ground nutmeg

Toppings

Whipped Cream or Cool Whip

Chocolate Shavings

Pecans

Directions:

Preheat oven to 350 degrees F.

Crust - Mix all crust ingredients together in a medium bowl until well blended and coated. Press into a 9" Springform pan about 3/4 the way up the sides. Set aside.

Filling - Combine sugar, cinnamon, allspice and nutmeg in a small bowl. Set aside. In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sugar mixture from small bowl and beat until creamy and smooth (about 1 additional minute or so). Beat in eggs and vanilla, then add pumpkin puree and combine well.

Pour into crust and bake for 1 hour. Let cool for 15 minute and refrigerate for about 3-4 hours. When fully chilled, top with whipped cream, chocolate shavings and pecans.

That's how it's done! This recipe is simply delicious and presents itself beautifully on your table. If you are pressed for time, just use a premade crust. You can even change it up a little by sprinkling some finely chopped pecans on the bottom of your premade crust to add your own touch. Enjoy.

Pumpkin Cheesecake - Fast, Easy and Delicious

If you would like to see more holiday ideas and recipes visit my website by clicking here.

C.D. Watson is the author of this article and provides free information on a variety of topics. She is an entreprenuer and has written several hundred articles in her areas of expertise and life experience. Visit http://www.everykindofmom.com and see how life, love and insanity can all come together

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Fresh Pumpkin Recipes: 5 Great Ways to Use Fresh Pumpkin

It's autumn, and veggie shops are overflowing with beautiful golden pumpkins. Pumpkin is a highly nutritious vegetable, rich in antioxidants, fiber and vitamins, so it's a great way to add goodness to fall menus.

You can substitute canned pumpkin in any recipe using pumpkin puree, but you'll get a better flavour if you cook fresh pumpkin yourself. For the best flavour, slice and seed fresh pumpkin and roast in a medium oven for 30-40 minutes until tender. When cool enough to handle, remove skin and mash or blend the flesh. Alternatively, peel and seed raw pumpkin, cut into chunks, place in a large pan with the minimum of water and simmer until tender. Drain thoroughly and mash, blend or process to a puree.

Pies

Here are 5 ideas for using fresh pumpkin.

1. Pumpkin soup Pumpkin makes wonderful soup. Cook cubes of fresh pumpkin in vegetable stock, adding other vegetables such as onion, leek, potato, carrot or turnip if you wish. When the vegetables are tender, puree in a blender or food processor. For extra savour, add spices like cinnamon or nutmeg. Ground or grated fresh ginger also work well.
2. Pumpkin cakes Add up to 175ml (1 cup) pureed pumpkin to teabread recipes, for moistness. Always use spice with pumpkin, because its natural flavour is very mild. Traditional choice is a mix of cinnamon, ginger, nutmeg, cloves and allspice.
3. Pumpkin pies Thanksgiving wouldn't be complete without a pumpkin pie. The simplest way to make one is to use bake a pastry case or pie crust (or buy a good quality ready-made one). For enough filling for two 9-inch (20cm) pie crusts, mix 450 ml (2 ½ cups) pumpkin puree, fresh or canned, with 5 fl oz low-fat evaporated milk, three beaten eggs and 1 ½ tsp cinnamon, ¾ tsp ginger, ¼ tsp each nutmeg and allspice (but check before adding spices, as some canned pumpkin comes ready-spiced). Bake for 15 mins at 425F/220C/gas 7, lower the temperature to 350F/180C/gas 4 for another 40 minutes.
4. Pumpkin pancakes Great for breakfast, these are whizzed up in minutes. Substitute 90ml (1/2 cup) pumpkin puree for the same quantity of milk in your favourite pancake recipe and cook in a hot pan, pouring just enough batter to make small pancakes.
5. Pumpkin in savoury dishes Try cubed pumpkin, browned with onion and garlic, then simmered in a tomato sauce with a dash of chilli. Great with pasta or rice. Or use pumpkin in risotto. Finely chop and soften 4 shallots or one onion in a little olive oil. Stir in 250g ( 1 ½ cups) risotto rice, 500g (3 cups) grated fresh pumpkin (use a food processor to do the grating), then gradually add 850ml (5 cups) hot vegetable stock, making sure each addition has been absorbed into the rice before you add the next. When rice and pumpkin are tender, stir through a generous grating of Parmesan cheese, and leave to stand, covered for 10 minutes to allow the rice to swell.

Pumpkin is only in season for a couple of months, so make the most of it this year in these fresh pumpkin recipes.

Fresh Pumpkin Recipes: 5 Great Ways to Use Fresh Pumpkin

Elizabeth Martyn is webmaster at http://www.healthy-eating-made-easy.com, where she provides information, tips and recipes on using seasonal, fresh ingredients to feed the family healthily and without hassle.

Visit the site for detailed http://www.healthy-eating-made-easy.com/fresh-pumpkin-recipes.html and other seasonal recipes.

This article may be published electronically or in print in its entirety as long as the author bylines in the resource box are included and urls kept live. A courtesy copy of your publication of web page URL would be appreciated.

Recommend : Pizza Recipe

Crustless Pumpkin Pie - A Favorite Thanksgiving Recipe

Who doesn't love pumpkin pie? I love it. But the traditional pie runs about 450 calories per slice. Yikes! I only get 1500 calories a day. OK, maybe 1800 if I get some exercise in. But you can see where that does not leave much wiggle room in the whole day!

So here is what I do: I don't try to deprive myself or do without, I make my own pumpkin pie! And a healthy one at that! I make it the week before, and eat it all week! By the time I get to the Thanksgiving Day dinner, I am sick of the pumpkin pie and have no desire for it and definitely not feeling deprived! Of course, I eliminate the crust and use 1/2 the sugar that a normal pie would have.

Pie

Do you happen to know if pumpkin is a vegetable or a fruit? Technically speaking, according to wiki answers, it is a fruit because a pumpkin is a fleshy plant that has seeds in it and comes from a flower... It is from the gourd family. And pumpkin is high in fiber so it helps clean out the sludge in your system.

Just a few good reasons to justify eating it all week long.

This strategy works. It has been tested by many and has been successful.

Crustless Pumpkin Pie

2 eggs

1 can of pumpkin

1/2 cup sugar ( or equivalent of stevia)

1/2 tsp cinnamon

1/4 tsp salt

1/4 tsp cloves

1/2 tsp ginger

1 can evaporated skimmed milk

Beat eggs, add pumpkin, blend together. Add sugar and seasonings and blend well.

Then add evaporated milk and pour into 9" pie plate. Bake in preheated over at 425 for first 15 minutes. Then reduce heat to 350 and bake another 40-50 or until knife comes out clean when you stick it in the middle of the pie.

Author's note: I use stevia in a lot of recipes, and it is fine. For some reason, it seems to have a bitter taste in the crustless pumpkin pie and I wind up using more redi whip. So, I prefer regular cane sugar for this recipe.

Cranberry Relish

1 bag whole cranberries

1 large or 2 medium oranges, rinds included

1/2 cup sugar or equivalent of stevia

In food processor, keep mixing cranberries and cut up oranges. You will get a coarse textured product. Add sugar and blend. Let sit for at least 4 hours before serving.

Cranberry Mold

1 can whole berry cranberry sauce

1 pkg sugar free jello

1 cup water

16 oz. can pineapple in its own juice

Boil water, dissolve jello in it, add cranberry sauce and blend. Then add your pineapple and juice.

Refrigerate for at least 2 hours.

You can add more fruit or chopped walnuts to this mix and its very tasty. Or enjoy as a dessert with some cool whip topping.

Crustless Pumpkin Pie - A Favorite Thanksgiving Recipe

If you are ready to start your journey towards learning better habits and better recipes, I invite you to claim your copy by Downloading my FREE Special Report on "Sugar Solutions That Work" by visiting Crush Sugar Cravings where you can learn how different foods are affecting your appetite and health.

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Pumpkin and Diabetes - From Rats to Pies

Through the years, people have been used to using herbal medicine to aid them cure their illnesses and diseases and the Chinese have proven for thousands of years now that herbal medicine mostly answers all our problems with regards to our health. And right now, they have found that pumpkin for diabetes, which is one of the most killing diseases in the whole world, is related to help cure the disease.

Aside from the fact that bitter melon could help people with diabetes deal with their disease and help cure them, pumpkin is one addition to those herbal or natural ways to cure it. And there are now products of pumpkin for diabetes that people could enjoy to help them deal with it.

Pies

Findings In 2007

Last July 2007, Asian pumpkin has been found out to cure diabetes by a research conducted in China though they first implemented the method of introducing the pumpkin to rats. So it is therefore only early to conclude that pumpkin could work for humans who have diabetes but more and more people believe that pumpkin could really help cure the disease.

According to the research, pumpkin extract help protect the pancreatic cells especially of those people who are suffering from Type 1 diabetes. And though their findings, it may help it that the people who have Type 1 diabetes be protected thus preventing further damages when they take in pumpkin extracts.

And the researchers also found out that the pumpkin extract may help save some people but not all, and they are just thinking that it would greatly play part on those insulin-making pancreatic cells or help revive diabetes-damaged pancreatic cells. However, what they also found out is that those rats that are non-diabetic were not fully affected by those pumpkin extracts and they are just hopefully praying that this discovery would work for humans.

Treats To Fight Diabetes

But right now, even if it is too early to conclude that pumpkins would work for humans with diabetes, many people and organizations are now introducing pumpkin for those people with diabetes. Of course, pumpkins do not need further introduction but they are thinking that they would work for humans as well.

If you are interested for certain recipes that involve pumpkins for diabetic patients, the website, http://www.prevention.com are featuring numerous pumpkin recipes like pies, puddings, and other deserts that are thought to be good for diabetic patients. So if you would like to know more about these wonderful, yummy recipes, log on now and see for yourself if they work.

Pumpkin and Diabetes - From Rats to Pies

And, to help you get a total control on diabetes, I invite you to take a look at a trusted product range which has the most active natural ingredients that I have known. You would get more information when you visit http://www.healthfulsupplements.com

From Rajagopalan, A strong advocate of products promoting Natural Remedies.

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Homemade Pumpkin Pie From Scratch

I have used my own cooked pumpkin puree in pumpkin recipes for years and it gives it a wonderful fresh taste that is totally different than a pie made with canned pumpkin puree. Pumpkins come in all sorts of sizes and shapes as well as varieties. You can use pumpkins grown for carving for  your pumpkin pie, but it is better to use a pumpkin that is grown for eating. Pie pumpkins are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types.

Pie pumpkins are small, usually only 6 inches in diameter. You can usually obtain about 2 or 3 cups or puree per pumpkin. The puree can be frozen so that you can use it later in the season.

Pie Recipe

Wash the exterior of the pumpkin in cool or warm water, no soap.Cut the pumpkin in half. A serrated knife and a sawing motion works best. Scrape the insides with a heavy ice cream scoop or large spoon.

Steam the pumpkin in a large pan with a steamer basket on the bottom.Cook until the pumpkin is soft. Let cool a bit so you don't get burned. Use a large broad spoon to lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.

Some pumpkins are more watery than others. If your pumpkin is watery, strain pureed pumpkin through a cloth for a few hours. If I use frozen pumpkin I do the same again as it thaws out.

Blend the cooked pumpkin in a blender to get a smooth puree. It is now ready to use in any recipe calling for pureed pumpkin.

Pumpkin Pie from Homemade Pumpkin Puree

INGREDIENTS

1 (9 inch) unbaked deep dish pie crust

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon allspice

2 eggs

2 cups pumpkin puree

1 (12 fluid ounce) can evaporated milk

DIRECTIONS

Preheat oven to 425 F.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Homemade Pumpkin Pie From Scratch

I have loved to cook all of my life and collected many recipes from all over the world as well as good old fashioned American recipes from my mother, aunts, cousins and other friends and relatives. I hope you enjoy them as much as I have.

To see more of my recipes please visit The Great Recipe Site at http://www.greatrecipesite.com

I also have a blog with apple recipes at http://apple-recipes.net

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Best Pumpkin Seed Recipes

Pumpkin seeds are one of the most nutritious, and delicious, snacks you can give your kids. Since the seeds are not nut products and are not foods that usually trigger allergies, they are safe to bring to school. In fact, pumpkin seeds, also known as pepitas, have great health benefits: from helping with digestion to preventing urinary tract infection to improving brain function and learning disabilities. So next time you carve a pumpkin for Halloween, or make a pumpkin pie, do not throw out those seeds. (If you eat them with shells on - use small to medium pumpkins). Try some of these best pumpkin seed recipes for snacks that pack a powerful punch.

First you need to prepare the seeds. Have a large bowl full of water to put the seeds in as you take them out of the pumpkins. The pulp will sink to the bottom of the water and your seeds will be clean. Remove the seeds and lay them out on paper towels or clean kitchen towels to dry (usually overnight).

Pie Recipe

You will want to roast the seeds at a low temperature to preserve the essential oils. You can pre-cook the seeds by boiling them in salted water before you roast. Seeds can be roasted at 160-170 degrees for 30-40 minutes, or until golden brown, stirring every 15 minutes. You can add 1 egg white or 2 teaspoons of oil, like olive oil or canola oil, to your 3 cups of seeds, or just spray your baking sheet. Pick out your favorite combination of the following seasonings:

Add a touch of sweet: Add in a bit of maple syrup (eliminate oil or egg white), brown sugar, honey, nutmeg, pumpkin pie spice, cinnamon sugar or raw sugar

Spicy: Add your favorite of the following: Cayenne pepper, black pepper, hot sauce, ancho chili powder, crushed red chilli peppers, hot chilli powder

Savoury: Italian seasonings, garlic powder, onion powder, Worcestershire sauce, cheese flavour (you can use popcorn seasonings), sea salt, soy sauce, cumin, herb blends

Blends: Shake on some of the seasoning blends from your cupboard, like Cajun, Bar-b-q, Mexican, Tex-Mex, curry or Greek.

Combinations: Why not go sweet and spicy? Add a little raw sugar with some salt and crushed red pepper flakes or soy sauce, honey, garlic powder and sea salt. A good asian savory combination is Worcestershire sauce, garlic powder, sea salt and seasoning salt. The possibilities are endless. You will need several teaspoons of spice mix for every 3 cups of seeds, but add more or less according to your taste.

Roasted seeds can be added to salads, soups, cereals and veggie dishes. They can also be crushed and added to meat mixtures (like hamburger), oatmeal, muffin mixes and rice pudding. If there are any leftover seeds, store them in an airtight container in the fridge for up to a month.

You can buy pumpkin seeds online all year round. With so many fabulous taste combinations and health benefits, why not eat them all four seasons?

Best Pumpkin Seed Recipes

Megan McInnis, aka schoolmom, is an educator and parent that writes about parenting topics and raising healthy and happy kids. For more information visit http://www.blogschoolmom.blogspot.com.

My Links : Recipes Bookmark

Best Pumpkin Pie Recipe - Easy to Make

Here is a recipe I created that was inspired by my grandmother for
homeade pumpkin pie,
This is always a huge hit in the fall for Our Oldest son's birthday its his special request and I have found through the years that even people who never liked pumpkin pie before are asking for second helpings and the recipe once they give it a try,
This is very mild in flavor and just a super easy recipe,
So if you want to impress your family and friends
you should give this recipe a try. Every time I make this it gets rave reviews.

Susan Pittser's Pumpkin Pie Recipe
• 1 pack of Pillsbury Ready Roll out Pie crust
• 4 eggs
• 1 15oz can of 100% pure pumpkin
• 1 3/4 cup sugar
• 1/2 tsp salt
• 2 teaspoons of Cinnamon Or the Tupperware CINNAMON/VANILLA seasoning blend
• 2 cans of milnot Evaporated milk (12oz each) (pet milk, carnation evaporated milk or other brand will work)

Pie Recipe

You can choose to make either TWO 9 inch pies or
One 9x13 cake pan with a larger pie for larger crowd, I make the 9X13 version alot and use my Tupperware Rectangular Cake Taker to transport it to potluck and get togethers.
To make the cake pan size I just put two of the pie crusts together and shape the dough out to fit.

To make the filling

Beat Eggs, Add Sugar and Pumpkin and salt and mix together add cinnamon vanilla seasoning blend and then last add the milnot to the mixture then pour the filling into your pie crust and bake at 350 degrees for 50 to 60 minutes,

You can tell if the pie is done by piercing the center of pie with a butter knife, if it comes out clean the pie is done, if it doesn't come out clean then bake at 5 minute intervals and testing until done.
Let Stand and Cool and
Top each piece with Cool Whip if desired, Keep refrigerated when storing leftovers.

Best Pumpkin Pie Recipe - Easy to Make

Susan Pittser- Tupperware Director and Floral Designer for 18 years http://my.tupperware.com/spittser Me and My Husband have 7 children and I have always enjoyed cooking and sharing recipes and fun with family and friends

My Links : Pie Recipe

Pumpkin Cake Recipe

Pumpkin pie has always been a favorite dessert for the Thanksgiving and Christmas holidays. But have you ever tried a pumpkin cake recipe? Baking a cake made with pumpkin adds a new twist to making a traditional pumpkin pie, and it tastes just as delicious. Of course if the holidays just would not be the same without a pie, you can always make both. Below is a wonderful recipe for pumpkin cake and cream cheese icing.

Pumpkin Cake

Pie Recipe

Ingredients:

16 ounce can pumpkin

4 eggs

1 1/4 cup oil

2 cups sugar

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

2 cups flour

1/2 cup coconut

1/2 cup black walnuts (or any kind of nuts you prefer)

Directions:

Mix the canned pumpkin, eggs, oil and sugar together. Add the salt, baking powder, baking soda, cinnamon and flour, then mix well. Stir the coconut and walnuts into the mixture. Bake at 350 degrees for 45 minutes.

Cream Cheese Icing

Ingredients:

1/2 stick butter or margarine, softened

8 ounces cream cheese, softened

3 cups powdered sugar

1 teaspoon vanilla

1/2 cup coconut

1/2 cup nuts

Directions:

Mix together the butter or margarine, cream cheese, powdered sugar and vanilla. Spread icing on cooled cake and sprinkle the coconut and nuts on top. (Coconut and nuts can be omitted if desired.)

This pumpkin cake recipe is very simple to prepare and you won't be spending all day in the kitchen making it. Add this dessert to your holiday menu for a tasty and special pumpkin surprise you and your guests will love.

Pumpkin Cake Recipe

For additional pumpkin recipes and many more easy and delicious dessert recipes please visit http://www.free-dessert-recipes.com.

Thanks To : BBQ Recipe What is Nutrition

Vintage Recipes For Turkey With Apple Raisin Herb Stuffing and Paradise Pumpkin Pie

With our economy in a downward spiral, we are all looking for ways to cut back on our food expenses. Turkey is one of the best ways to do that. They are inexpensive and usually provide more than one meal; there are so many ways to use turkey leftovers. So whether it is holiday time or you just have several to feed or you are looking for economical meal ideas, give this Turkey and Apple Raisin Herb Stuffing a try. Pumpkin is another good food that is inexpensive. Pumpkin is a nutritional plus and is good for anytime of the year. If you want something different in a pumpkin pie, try this Paradise Pumpkin Pie recipe.

APPLE RAISIN HERB STUFFING & TURKEY

Pie Recipe

This recipe is from an old rural Midwestern Electrical Co-op Newsletter.

12-14 lb turkey, thawed

8 cups dried bread cubes (10-13 slices of bread)

3 cups Granny Smith apples, cored and chopped

3/4 cup golden raisins

1/3 cup chopped onion

1/3 cup chopped fresh parsley

1 1/2 tsp rubbed sage

1 tsp dried thyme

1 tsp dried rosemary

1 cup chicken broth

6 tbsp margarine, melted

Combine bread cubes, apples, raisins, onion, parsley and herbs. Add broth and margarine. Toss to mix. Stuff seasoned turkey and roast according to turkey package directions.

PARADISE PUMPKIN PIE

This recipe is from a 1975 edition of "The Workbasket" magazine. This magazine is no longer on the market but used to be a favorite of homemakers everywhere, especially in the rural areas.

1 (8 oz) pkg cream cheese

1/4 cup sugar

1/2 tsp vanilla

1 egg

1 1/4 cups canned or cooked pumpkin

1/2 cup sugar

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

dash of salt

1 cup evaporated milk

2 eggs, slightly beaten

1 9-inch unbaked pastry shell with high edges

Combined softened cream cheese, 1/4 cup sugar and vanilla; mixing until well blended. Add 1 egg; mix well. Cover bottom of pastry shell with mixture. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees for 65 to 70 minutes or until done. Cool. Brush with maple syrup; decorate with nuts, if desired.

Enjoy!

Vintage Recipes For Turkey With Apple Raisin Herb Stuffing and Paradise Pumpkin Pie

For more of Linda's vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com

For her diabetic recipes and information go to http://diabeticenjoyingfood.squarespace.com

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Pumpkin Pie From Scratch - The Secret to Homemade Pumpkin Puree

Once you have a tasted a pumpkin pie made, not from a can off the grocery shelf, but from an actual pumpkin, you will never want to go back to a canned, or worse yet, store-bought pumpkin pie again.

There are many different types of pumpkin, and the large round gourd that you carve your Halloween jack' o lantern from, is not the best variety to use for pumpkin pie. Instead, look for sweeter, smaller pie pumpkins to make a pumpkin pies that is well worth the extra time and trouble.

Pie Recipe

The first thing to do is to cook the pumpkin. Cut it in half and scoop out the seeds, then place on a cookie sheet and bake in a 350* oven until soft. An alternate method is to wrap the squash in plastic wrap, or put it in a glass or ceramic bowl with a plate as a lid and microwave again until soft, usually about 15 minutes.

A third way is to boil the unpeeled chunks of pumpkin in a small amount of salted water until they are tender. By itself, pumpkin has a lot of water. What you want to happen, no matter which method you use, is to add as little extra water as possible, during the cooking process. Baking does this the best, but you do need to add additional liquid to puree the pumpkin.

After the pumpkin has cooked to a very soft texture, the skin should come off easily. Wait until the pumpkin is cool, then peel it away with a paring knife and, place the chunks of pumpkin in a blender or food processor about 1.5 cups at a time and puree until smooth. If there is liquid left after the pumpkin has cooked, you can use this to thin down the puree,

If you are making a pie, you can use some of the eggs and evaporated milk in the pie recipe to thin down the puree. Or you can use water, but use the least amount as possible so that you still have a good thick consistency.

This pumpkin puree can be used in any recipe that calls for canned pumpkin. Taste to be sure there is enough salt in the pumpkin mixture, or add about ¼ teaspoon of extra salt to the recipe.

Use the puree in pumpkin roll, pumpkin quick bread, added to spice or ginger bread as part of the liquid or served with butter and brown sugar and cinnamon as a vegetable dish.

Extra puree may be frozen and used at a later time. Frozen in ice cube trays the pumpkin can be used to thicken spaghetti sauce or soups. It is high in vitamin A and adds a lot of nutritional value to whatever recipe you use it in.

You can use old Halloween pumpkins this way to help stretch your food budget and make your meals more nutritious. Whether you use the large Halloween carving pumpkins, or the little sweeter pie pumpkins, making your own pumpkin puree tastes better and will save you money.

Pumpkin Pie From Scratch - The Secret to Homemade Pumpkin Puree

Deborah Schultz is a mom of 11, grandmother of 14, and loves to plan and decorate for holidays especially on a budget. If you are looking for ways to cut back on spending and add more joy and meaning to your holidays, check out her website: http://www.homemadeforchristmas.com.

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