Quick and Easy Thanksgiving Pumpkin Recipes

Are you crazy for pumpkin and can never get enough pumpkin recipes? Sick of pumpkin and want to try a different Thanksgiving recipe? Have a ton of pumpkins rotting in the garden and need to find different ways to disguise them so that they will get eaten?

If any of the above ring true, this article is written just for you. Every fall, pumpkins are everywhere. No sense in letting them go to waste when you make jack-o-lanterns. These recipes are good for the fall or anytime of the year if you use canned or frozen pumpkin. I have offered a variety of different types of pumpkin recipes, from an appetizing pumpkin soup to elegant pumpkin parfaits. All of the pumpkin recipes keep well and can be made ahead. Some can be given for holiday gifts. None of the recipes require gourmet skills, lots of time or preparation.

HOLIDAY PUMPKIN BREAD - Makes 2 loaves
3 cups sugar
1 cup vegetable oil
4 eggs
1 16-ounce can solid pumpkin
3 1/2 cups self-rising flour
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
2/3 cup water
optional- 1 cup chopped pecans

Preheat oven to 350 degrees. Mix sugar, oil and eggs. Add pumpkin and mix well. Mix flour and spices and add to pumpkin mixture, mixing until blended. If using pecans, stir them in now. Add water, beat well, and pour into two greased 9-by-5-by-3-inch loaf pans.
Bake in preheated oven for 60 minutes. Test center with toothpick, which should come out clean. Cool for 10 minutes on wire rack before removing from pan.

GREAT PUMPKIN PUDDING - Serves 4
1 package instant vanilla or butterscotch pudding
1 1/2 cup evaporated milk
15 ounces can solid pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
optional whipped cream or whipped topping

In large bowl, beat pudding and evaporated milk according to directions on the package. Chill for at least 5 minutes. Add canned pumpkin and spices. Mix well. If desired, spoon into dessert dishes. Chill for at least 10 minutes. Optional: Top with whipped cream or whipped topping before serving.

PUMPKIN SPICE MUFFINS - Makes 12 muffins
Box of spice cake mix
1/2 cup water
15 oz can solid pumpkin
1 1/2 teaspoon baking powder
optional- cupcake liners

Preheat oven to 350 degrees. Mix ingredients in a large bowl. If not using cupcake liners, spray muffin pan with cooking spray or grease pan with shortening or butter. Fill liners or muffin tins about 3/4 to the top or more. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Frosting the muffins is optional. A cream cheese based frosting would be good.

PUMPKIN PARFAITS - Makes 6 parfaits
cup canned solid pumpkin
8 oz cream cheese- lower fat cream cheese is okay
5 tablespoons maple syrup, divided- pure maple syrup is best
6 tablespoons honey
3/4 teaspoon cinnamon, divided
1/8 teaspoon nutmeg or allspice
1 cup heavy cream
1/3 cup chopped pecans

Mix pumpkin, cream cheese, 3 tablespoons maple syrup, honey, 1/2 teaspoon cinnamon and nutmeg or allspice in a bowl. Mix until smooth. In another bowl, beat heavy cream until soft peaks form. Add the rest of the maple syrup and cinnamon and beat until stiff peaks form.
Spoon half of the pumpkin mix into 6 parfait glasses, if available. Top with half of the whipped cream mixture and half of the chopped pecans. Repeat layers, ending with pecans. Chill until ready to serve.

SUPER PUMPKIN SOUP - Makes 8-10 servings
1 medium vidalia onion
2 tablespoons butter, or as needed
29 oz can of solid pumpkin
6 cups of canned chicken broth
1 teaspoon salt
1/2 teaspoon pepper
4 teaspoons maple syrup
1/4 cup brown sugar or less, to taste
1 teaspoon pumpkin pie spice
1 tablespoon flour
1/4 cup water
1 cup cream

Chop onion finely and saute in butter until onion becomes soft and translucent. Add pumpkin, chicken broth, spices, syrup, and brown sugar. Bring to a boil, then lower heat to a simmer. Simmer for at least one hour, uncovered. After at least one hour, mix water and flour in a bowl until thoroughly mixed. Increase heat and add flour mixture to soup. Let come to a boil for at least a couple of minutes, until thickened. Remove from heat. Add cream and serve.
This soup can be prepared ahead by doing everything except adding the cream. Add the cream just before serving.

Hopefully this has shown some new, interesting and delicious ways to eat pumpkin. No more boring pumpkin pie! (Unless you can't get enough pumpkin pie.) If that is the case, my apologies. Anyway, now you have some new pumpkin recipes to add to your repertoire for Thanksgiving, Christmas or any time.



By Angela Harris