Pumpkin Dip Recipe - Gardener's Paradise

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Mix aproximately 4 cups of icing sugar with 2 cups of cream cheese.

Stir in 2 tsps cinnamon, 1 tsp ginger and 1 tbsp of honey.

Add 4 cups of cooked mashed pumpkin and 1 cup of vanilla yogart.

About Pumpkins:

Pumpkins are a member of the squash family.

The world largest pumpkin (1131 pounds) was grown by Gerry Checkon of Spangler PA last fall (1999).

The nutritional value of pumpkin seeds improves with age.

The course trailing vine of pumpkins can overtake a smaller garden quite easily. Make sure you give them plenty of space.

MORE OF YOUR PUMPKIN RECIPES BELOW:

Barbara of Oxford, AR - Pumpkin Pie Spice Butter

4 tbsp (1/2 stick) unsalted butter, softened 
4 tbsp canned pumpkin puree 
1 tsp brown sugar 
1 tsp cinnamon 
1/8 tsp ground cloves 
1/8 tsp ground ginger 
1/8 tsp freshly grated or dried nutmeg 
1/8 tsp salt

Combine all ingredients and mix well. Keep tightly covered in the refrigerator up to three weeks.

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Pumpkin Pancakes - Great Pumpkin Pancakes, beat with fork, 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves. In a separate bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin pur�e, 2 tablespoons melted butter, and 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. - William Craft of Virginia

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Pauline of Sunny Okanagan Canada - Hollowed out pumpkins make great soup tureens, vases, and buckets for Thanskgiving and Halloween treats! Place a leakproof container in the pumplin to avoid water or other "liquids" from leaking through and rotting the pumpkin.

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I remember frying pumpin seeds in my 3rd grade class one Halloween and have done that same thing since I learned to cook. - Joseph W. Stice of Parker, CO
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If you are having a halloween party where liquids are being served, use a large pumpkin as your bowl. Once cleaned out, you can either place a plastic liner or glass bowl inside. Makes for a festive table. - Anne of Windsor 
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Angela of San Luis Potosi, Mexico

"In Mexico, I learned a very easy but delicious recipe for pumpkin, you wash it well, cut it into irregular chunks and put it in a pressure cooker with sweet potato (if you wish), piloncillo (organic brown sugar) and water.. Cook for about 30 min. And you have a wonderful dessert for this time of year. Usually served with milk. " 
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MRS DAMYANTI CHAND of FIJI ISLANDS

"Pumpkin is good for health. BOIL PUMPKIN AND DRAIN WATER AWAY AND ADD MILK AND BIT OF SUGAR. ITS TASTY TO EAT"
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Remember--cooking fresh pumpkin for pies causes it to expand! I had a friend who didn't know this, and bought 6 pumpkins to make 6 pies--she had pumpkin in every pot in the house! - MaggieRose of Memphis. TN 7B
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Nicole of Edmonton, Alberta

"I love to carve out pumkins then after halloween the kids and i make muffins and bread and roast the seeds!  It's a great family thing " 
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Tonya of Michigan

"When baking banana bread I omit half of the butter and replace it with pumpkin and applesauce" 
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Fran of St. Charles, MO "SEASONED PUMPKIN SEEDS

3/4 cup pumpkin seeds 
1 Tablespoon melted butter 
1/2 teaspoon Worcestershire sauce 
1/4 teaspoon garlic powder 
1/4 teaspoon seasoned salt

Preheat oven to 300 degrees. Place seeds on a cookie sheet that has been sprayed with Pam. Add butter, Worchestershire sauce, garlic and seasoned salt. Toss to coat seeds. Bake for 25 to 30 minutes or until golden grown, stirring occasionally" 
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Wendi of Minnesota

"Grate pumpkin flesh in food processor into large bowl. Scoop out with a one-cup measure, pack, and turn out onto a cookie sheet. Freeze until solid, then transfer to a freezer container or bag. Use as needed to add color, flavor, nutrition to breads, pancakes, desserts, etc. throughout the year; the premeasured 1-cup mounds make it easy to use. One of my favorite uses is to mix the pumpkin with grated potatoes & onion for "Hash Oranges" (vs. "hash browns") for a great breakfast accompaniment." 
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mixing pecan pie and pumpkin pie recipes makes the yummiest holiday pies - Angela McGowan of Waterloo ON Canada 
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Wendi of Duluth, MN - "I like to make a cream of pumpkin soup and serve it using the carefully hollowed-out shell as the serving bowl. Sometimes I buy several of the "baby" pumpkins & hollow them out to use as the serving bowls as well. Great party fare! Serve with a good loaf of bread. Toasted pumpkin seeds also make a good soup garnish, not only for pumpkin soup, but any soup on the "broth-y" side." 
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Pam of Guelph - "Pumpkin Soup

2 tablespoons butter, 1/2 cup whole wheat flour, 2 cups milk, 1 packet instant chicken bouillon powder, 1 cup hot water, 1 can (14oz) pumpkin, 1 tsp very finely grated ginger, 1.2 tsp salt, dash cayenne 1 tablespoon honey

Melt butter in 8 cup saucepan. Add flour, stirring until flour absorbs all the fat. Gradually add 1 cup milk and continue to stir the mixture over med heat until it is smooth and thickened. Dissolce the bouillon in hot water. To the flour mixture add the second cup of milk, bouillon, pumpkin, ginger, salt, cayenne and honey. Reheat to serving temp. MMMMMMMMMMMMMMM"

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Lucia of Hermitage, Pa - "PUMPKIN SPICE MUFFINS

2/3 cup nonfat dry milk 
6 tablespoons flour 
1 teaspoon baking soda 
sugar substitute to equal 12 teaspoons sugar 
2 teaspoons pumpkin pie spice 
1 teaspoon cinnamon 
2 eggs 
1 cup canned pumpkin 
1 teaspoon vanilla 
1/2 cup grated carrots or zucchini 
4 Tablespoons raisins

Preheat oven to 350 degrees. Combine sifted dry ingredients in large mixing bowl and combine wet ingredients in a separate bowl. Mix just until everything is incorporated - batter should be lumpy. Overmixing can cause muffins to be too tough. Bake 350 degrees for 20 minutes and serve warm.."

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Steve of Tacoma WA - "Easy Pumpkin Cream Cheese Pie

28 oz pr�ed Pumkpin 
8 oz Cream Cheese 
16 oz Whipped Topping 
Cinnamon, Nutmeg, &/or Cloves to taste 
1 Graham Cracker Pie Crust

Combine first four ingredients and pour into the Graham Cracker crust. Chill & enjoy!"

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Cha of Texas - "A delicious meal can be prepared by filling the cavity of a smaller pumpkin that has been thoroughly scraped and cleaned with a mixture of ground steak, rice, bell pepper, onions, and herbs and seasoning and placing the entire pumpking with its lid on, into a 350 degree oven for approx. 1 hour. Take pumpkin out of oven and allow to cool a little before opening the lid and scooping out a wonderfully delishous meat and rice combination from the inside. Be sure to include a nice portion of the soft delectable pumpkin pulp with the serving spoon. Bon appetite!"

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Susan of NS Canada
TOASTED PUMPKIN SEEDS
1 cup pumpkin seeds
1 tbsp butter
2 tbsp brown sugar 
1/4 tsp cinnamon
Pinch ground ginger & nutmeg (optional)

1. Scoop seeds from pumpkin, removing as many of the pumpkin threads as possible. Spread in a single layer on a cookie sheet and let stand at room temperature at least 4 hours but preferably overnight until dry. Stir occasionally. 
2. Once pumpkin seeds have dried out, preheat oven to 350 F. Melt butter in a small frying pan (or microwave) over medium heat. Add brown sugar, cinamon, etc. Stir until brown sugar mixture is bubbling. Add pumpkin seeds and stir until well mixed. Spread out on a lightly greased cookie sheet and bake 7 minutes. Remove from oven. leave seeds on sheet to cool. Store in an airtight container

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carol knaus of regina saskatchewan canada - make delicious pumpkin seeds. Just rinse of seeds from a fresh pumpkin. Sprinkle with coarse salt and bake on cookie sheet until delicately brown. Cool and enjoy.
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Mar of Montreal Canada
Pumpkin Cheesecake 
Ready 3 large mixing bowls (this is a two-part recipe)
Pre-heat oven to 350 degrees.
Butter a 13x9 inch glass baking dish.

Cake 
1/2 cup fresh pureed sugar pumpkin
1 cup soft butter 
3 large eggs 
1/2 cup sour cream or yogurt
2 1/2 cups all purpose flour 
1 cup white sugar 
1 teaspoon vanilla 
2 teaspoons double acting baking powder 
1 teaspoon ground cinnamon 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
In a large bowl, cream butter, sugar, and vanilla until light and fluffy. 
Add eggs and beat well. Mix in pumpkin and sour cream.
Sift together flour, baking powder, baking soda, cinnamon and salt. 
Add wet ingredients to dry and beat until smooth. 
Pour 1/2 of batter into a buttered 13x9 inch glass baking dish. 
Set the other half aside and start the filling now.

Filling 
8 oz cream cheese 
1/3 cup white sugar 
1 large egg 
1/4 cup fresh pureed sugar pumpkin
1 tablespoon corn starch 
1/2 teaspoon vanilla 
Beat ingredients together until smooth.
Pour on top of cake batter in baking dish and spread out evenly.
Add remaining cake batter on top and run the handle of your 
mixing spoon gently through the dish to marbellize the batter.
Bake for 50 to 55 minutes at 350 degrees
Allow to cool before serving.
Goes great with vanilla ice cream or whipped cream.

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Robin of Detroit Michigan

"Harvest Loaf Cake"

1/2 cup butter or margarine
1 cup sugar
2 eggs
1 1/2 cup flour
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon cloves
3/4 cup canned pumpkin
1 cup chocolate chips
1 cup walnuts, divided
Glaze (recipe follows)

"Cream butter and sugar. Add eggs, beating well. Stir together flour, soda,
cinnamon, salt, nutmeg, ginger, and cloves. Add to butter mixture
alternately with pumpkin, beginning and ending with dry ingredients, beating
well after each addition. Stir in chocolate chips and 3/4 cup walnuts. Pour
into greased loaf pan. Bake at 350 for 65 minutes. Cool cake. Drizzle glaze
over cake, then sprinkle with remaining walnuts.
Glaze-1/2 cup powdered sugar, 2 teaspoon milk, dash cinnamon, dash nutmeg.
Mix till smooth.
I love to double this recipe and freeze one loaf for later!"
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lisa of los altos ca - pumpkin recipe 
1 1/2 c. flour 
1/2 tsp. salt 
1 c. sugar 
1 tsp. baking soda 
1 c. pumpkin puree 
1/2 c. vegetable oil 
2 eggs, beaten 
1/4 c. water 
1/4 tsp. nutmeg 
1 tsp. cinnamon 
1/4 tsp. cloves optional 
1/2 c. chopped nuts and or raisons

Preheat your oven to 350. Sift together the flour, salt, sugar, & baking soda. In a separate bowl, combine the pumpkin, oil, eggs, water, & spices. Pour into the bowl w/ dry ingredients & mix just until all are combined - don't stir too much! Stir in the nuts, if you're using them (I like it better w/o the nuts). Pour into a well-buttered 9x5x3-in. loaf pan, bake 50-60 minutes until done in the middle. Remove from pan, cool on a rack. Keep wrapped in the refrigerator.

Homemade pumpkin pur�e may have a higher moisture content than canned pumpkin. Quick breads can be made ahead and frozen from 1 to 2 months

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Virginia of Lafayette, Indiana

"I once had pumpkin ice-cream. It's alright, as long as you eat it in the proper season" 
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