PREP TIME 10 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 10 Min
SERVINGS - 9
INGREDIENTS
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 2 pounds beef stew meat, cut into 1 inch cubes
* 2 tablespoons vegetable oil
* 2 tablespoons butter or margarine
* 1 large onion, chopped
* 2 cloves garlic cloves, minced
* 3 medium carrots, thinly sliced
* 2 celery ribs, thinly sliced
* 4 cups water
* 1 bay leaf
* 1 teaspoon beef bouillon granules
* 1 teaspoon dried thyme
* 3 cups peeled, cubed pumpkin
DIRECTIONS
1. In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2. Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.
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Pumpkin Stew 
Tags: pumpkin, stew
26.Sep.08 
Halloween, Soups, Stews, and Chili 
Comments (0)
PREP TIME 5 Min
COOK TIME 25 Min
READY IN 30 Min
SERVINGS - 12
INGREDIENTS
* 1 (18.25 ounce) package yellow cake mix
* 1 (15 ounce) can pumpkin puree
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
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Easy Pumpkin Muffins
Tags: muffins, pumpkin
23.Sep.08 Breads, Halloween, Thanksgiving Comments (0)
PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
SERVINGS - 10
INGREDIENTS
* 1/2 cup chopped pecans
* 1/4 cup packed brown sugar
* 2 tablespoons butter, softened
* 1 (8 ounce) package cream cheese, softened
* 1/3 cup packed brown sugar
* 2 eggs
* 3/4 cup pumpkin butter
* 1 (9 inch) prepared graham cracker crust
DIRECTIONS
1. Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
2. Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.
3. Bake at 350 degrees F (175 degrees C) for 40 minutes.
4. Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.
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Pumpkin Pecan Cheesecake
Tags: cheesecake, pecan, pumpkin
19.Sep.08 Cakes and Cookies, Halloween, Thanksgiving Comments (0)
PREP TIME 5 Min
COOK TIME 10 Min
READY IN 15 Min
SERVINGS - 24
INGREDIENTS
* 1 cup pumpkin puree
* 1 egg, lightly beaten
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon curry powder
* 1 teaspoon salt
* 4 cups vegetable oil for frying
DIRECTIONS
1. In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
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Pumpkin Fritters
Tags: Halloween, pumpkin
18.Sep.08 Appetizers and Snacks, Halloween Comments (0)
PREP TIME 35 Min
COOK TIME 20 Min
READY IN 1 Day 1 Hr 15 Min
SERVINGS - 15
INGREDIENTS
* 3 eggs
* 1 cup white sugar
* 2/3 cup solid pack pumpkin puree
* 1 teaspoon lemon juice
* 3/4 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 1 cup chopped pecans
* confectioners’ sugar for dusting
* 1 (8 ounce) package cream cheese
* 4 tablespoons butter
* 1 cup confectioners’ sugar
* 1/2 teaspoon vanilla extract
* confectioners’ sugar for dusting
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan.
2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
3. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners’ sugar. Roll up cake using towels, and let cool for about 20 minutes.
4. In a medium bowl, combine cream cheese, butter, 1 cup confectioners’ sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners’ sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners’ sugar.
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Pumpkin Roll
Tags: pumpkin, Thanksgiving
13.Sep.08 Cakes and Cookies, Thanksgiving Comments (0)
