Pumpkin Rice Krispie Treats- Live Oak Library Recipe Exchange

 

Ingredients:

2 tablespoons pumpkin puree

3 tablespoons butter

1 16- ounce package mini marshmallows

6 cups Rice Krispies

½ teaspoon pumpkin pie spice

Directions:

Spread the pumpkin puree over a paper towel to soak excess moisture out of the pumpkin.

In a large stock pot, heat the butter over medium heat. When the butter is melted, add the mini marshmallows and stir until they begin to melt.

When the marshmallows are melted, remove from heat and stir in the pumpkin and pumpkin pie spice until well combined.

Add the Rice Krispies and stir until evenly coated.

Press the mixture into a 9x13 dish and allow to rest for at least one hour before cutting and serving.

Pumpkin Apple Soup

 

Ingredients:

3 tablespoons butter

1 cup finely chopped onion

1 teaspoons Pumpkin Pie Spice

1/4 teaspoon Ginger, Ground

1 can (15 ounces) pumpkin

1 cup chunky applesauce

3 1/2 cups chicken broth

3/4 cup half and half ( used low fat)

Directions:

Saute the onions in a saucepan in the butter.

Place the pumpkin, spices, applesauce and the chicken broth to a large pot.

Combine the above until smooth and heat slowly.

Once the pumpkin mixture is hot ( but not bubbly) slowly add the heavy cream and stir. Simmer and serve warm

We actually had a few days where it was cool! Usually October is warm but the cooler air did not hurt my feelings.

Used the apple sauce I made and this soup was delicious.

Easy Pumpkin Cake Bars

 

Ingredients:

FOR THE CAKE OR BARS:

18-¼ ounces, weight Box Of Yellow Cake Mix, Minus 1 Cup For Topping**

1  Large Egg

½ cups Butter, Melted

2 cups Pumpkin Puree

½ cups Brown Sugar

¼ cups Sugar

1 Tablespoon Cinnamon

5 ounces, fluid Evaporated Milk

FOR THE TOPPING:

1 cup Reserved Cake Mix (From Package Above)

½ cups Sugar

¼ cups Butter, Softened

1 cup Chopped Pecans (optional)

Directions:

Preheat oven to 350ºF. Grease a 9”x13” baking pan.

Reserve 1 cup of the cake mix and set aside for the topping. In a medium bowl, combine remaining cake mix, egg and melted butter and blend. Spread evenly on the bottom of the baking pan and pat down.

In a medium bowl combine pumpkin, brown sugar, sugar, cinnamon and evaporated milk and stir well. Pour on top of the first layer in the baking pan.

For the topping, mix together the reserved cake mix and sugar. Cut in softened butter until consistency is crumbly. Sprinkle on top of pumpkin and topped with pecans ( if using).

Bake in the preheated oven for 55-60 minutes. Cool completely on a wire rack. After cooled, store in the refrigerator. Cut into bars or serve as a cake.

** Mix was 15.25 ounces and needed the upsizer--FOR BETTY CROCKER AND PILLSBURY CAKE MIXES AND ANY OTHER BRANDS THAT WEIGH 15.25 OUNCES.: Use 3 ounces of mix weighed on a kitchen scale OR  8 level Tablespoons plus 1 level measuring teaspoon of cake mix upsizer.

FOR DUNCAN HINES CAKE MIXES AND ANY OTHER BRANDS THAT WEIGH 16.5 OUNCES.: Use 1.75 ounces weighed on a kitchen scale OR 5 level Tablespoons of cake mix upsizer.  

Made for the girls at the gym. I had to do a taste test- very good!

LIBBY'S® FAMOUS PUMPKIN PIE

 It's been ages since I made myself a pumpkin pie. I looked up the 

Libby's recipe and it's just as good as I remember it!

Sweet potato and pumpkin soup

 

Ingredients:

3 cups vegetable broth

1 celery stalk, roughly chopped

1 cup roughly chopped tomato

1 red bell pepper, chopped

1 large sweet potato, peeled and cut into 2-inch cubes

1/2 can pumpkin ( 15 ounce can)

1 bay leaf

1 teaspoon paprika

Directions:

1. In a large Dutch oven, bring 1 cup of broth to a simmer over medium heat.

2. Add the celery, tomato, and bell pepper and cook for 5 to 7 minutes, or until softened.

3. Add the sweet potato, pumpkin, bay leaf, paprika, and the remaining 2 cups of broth. Cover and cook for 30 minutes, or until the sweet potato and pumpkin are soft.

4.  Discard the bay leaf.

5. Transfer to a heat-safe blender, and pulse until the soup has a batter-like consistency.

6. Serve and enjoy.

We had a few cold days. One night the low was 28. I covered as many plants as I could and brought in everything else. Unfortunately it was a long hard frost which killed many of the plants I could not cover.

I love sweet potato and have plenty of canned pumpkin. A good soup to warm you up!

Chickpea and Pumpkin Fritters

 Ingredients:

 2-13.5 ounce cans of chickpeas- rinsed

 2 cups canned pumpkin puree

1/2 cup diced onion

1/4 cup chopped fresh parsley

1 and 3/4 teaspoons garlic powder

1.5 teaspoons cumin

1/4 teaspoon + 3 pinches of cayenne pepper

1.5 teaspoons kosher salt

1/2 fresh lime squeezed

1 egg

3/4 cup  flour

1/2 cup almond milk 

1/2 cup panko bread crumbs

Directions:

1- Rinse chickpeas and add pumpkin puree to a food processor. Pulse until smooth, add  diced onions and parsley.

2-Add all of your dried seasonings: garlic powder, cumin, cayenne pepper, and salt. Add lime and pulse in the food processor.

3- Add  almond milk to the ingredients in the food processor. The mixture will be sort of mushy.

4- Remove the mixture from the food processor to a large bowl, add the flour. Add Panko till the mixture is the right consistency to form the fritters.

5- Heat a pan with 2 tbsp olive oil to a medium flame or setting.  Add the fritters in one by one ensuring not to overcrowd the pan.

6- Cook until brown on each side. Takes a few minutes depending on the size of the fritters.

Cream of Pumpkin Soup

  We were under a tropical storm warning from Eta a few days ago. Gabe and I spent lots of time bring in all the outdoor stuff. Very lucky the storm stayed south of us.

The storm did bring us some cooler weather. Good time for soup!

Ingredients:

1 cup chopped onion

2 tbsp. butter

2 cups chicken broth

2 cups pumpkin puree (fresh or canned)

1/2 tsp. sea salt

1/4 tsp. ground cinnamon

1/4 tsp. turmeric powder

1/8 tsp. ground ginger

1 cup half and half

black pepper to taste

Directions:

Sauté onion in butter in a medium saucepan until tender. Add chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Add pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.

Stir in half and half. and heat through. Do not boil. Ladle into individual soup bowls.

Pumpkin Hummus

Ingredients:

 

2 tablespoons toasted sesame oil or olive oil

 

2 cloves garlic, minced

 

½ teaspoon ground cumin

 

1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained

 

¾ cup canned pumpkin

 

¼ cup fresh lemon juice

 

¼ teaspoon salt

 

⅛ teaspoon cayenne pepper, or more to taste

 

2 tablespoons toasted pumpkin seeds (pepitas)

 

Directions:

In a small skillet heat oil over medium heat. Add garlic, cumin, and coriander. Cook and stir for 30 seconds. Transfer oil mixture to a food processor or blender. Add chickpeas, pumpkin, lemon juice, salt, and cayenne pepper. Cover and process or blend until smooth, scraping sides as necessary.

Transfer hummus to a serving bowl. Cover and chill for at least 2 hours to blend flavors. Sprinkle with pumpkin seeds. Serve with vegetable dippers.

As of this post this is my last can of pumpkin. Now to wait and see it anyone gets some. Aldi had some the week of 11/4/20 at 89 cents a can. Every other store has it for 2.00 and up. That's a big difference.

I was able to pick up 4 more cans when Aldi had them.

Overnight Pumpkin Chia Oats

 

Ingredients:

1/2 cup Rolled Oats- Old Fashion

 2 ounces chia seeds

 8 ounces Almond Milk, Unsweetened

2 Tablespoons pumpkin puree

 1 ounce honey

Directions:

Combine oats, chia seeds, milk & honey in a large bowl and combine.

Add to a glass jar and store overnight in the fridge.

Pumpkin Pie Smoothie

 

Ingredients:

1 banana (I use frozen for a better texture)

1/3 cup canned pumpkin

1-2 scoops vanilla protein

1 1/2 tsp pumpkin spice

1/2 tsp cinnamon

Dash of nutmeg

1 cup ice

Almond milk

Directions:

Blend all ingredients in a high speed blender until creamy and smooth

I know. I drank most of it before I realized I needed a photo. Yes, I could make anther but I can't find canned pumpkin in ANY of the stores!! Really, first Toilet Paper and now pumpkin!! 

Cranberry Pecan Pumpkin Jumbo Muffins

Ingredients:

3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 tsp pumpkin pie spice
2 cups canned pumpkin (not pumpkin pie filling)
2/3 cup brown sugar
2/3 cup granulated sugar
1 cup canola oil
3 eggs room temperature
1 tbsp vanilla extract
1/4 tsp.pumpkin spice extract
1 cup dried cranberries
1 cup chopped toasted pecans 

Directions:

Preheat oven to 350 F. 

In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice.

In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar,  oil, eggs, and vanilla and pumpkin extract.

Stir wet ingredients into dry ingredients, mixing just until moistened and combined.

Fold in cranberries and pecans, reserving a small amount of pecans for topping if desired.

Add batter into each muffin cup and bake for 50 to 55 minutes or until a inserted toothpick comes out clean.




Cool for 10 minutes in the pan before removing to a wire rack to cool completely.

Pumpkin Cinnamon Chip Oatmeal Bars

This is SO good!


Ingredients:

 1/4 cup all-purpose flour
 1 teaspoon baking powder
 1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/4 cup light brown sugar
 2 1/2 cups old-fashioned oats {not instant oats}
3/4 cup canned pumpkin
1/2 cup 2% milk
 1 egg, beaten
 1 teaspoon vanilla extract
1/4 cup molasses
1/2 cup cinnamon chips*

Directions:

Sift together flour, baking powder, salt and pumpkin pie spice in a large bowl. Add in oats and brown sugar and stir until combined. In a separate smaller bowl, combine pumpkin, milk, beaten egg, vanilla and molasses. Pour the liquid ingredients into the dry ones and mix completely. Fold in cinnamon chips.

Use aluminum foil and line an 8x8" pan. Spray the foil with non-stick spray. Spoon batter into pan. Bake at 350 for 30-35 minutes until done. Cool completely. 

Cut into 16 squares. Store in refrigerator and warm before serving.

* * Cinnamon chips are not available in my area this year. Lucky I still had some in the freezer so I could make this. Next time think I'll try caramel chips.

Copycat Panera Autumn Squash Soup

October in Florida is not cold but tropical storm Nestor is headed our way and soup fits the bill for the weekend.

This soup is DELICIOUS! Definitely a make again.

INGREDIENTS:

3 cups vegetable broth
1 small yellow onion chopped
1 medium-large butternut squash peeled and cubed
2-3 carrots peeled and chopped (or a little over 1 cup)
1/2 of a 15 oz. can  pumpkin puree
2 Tbsp brown sugar
1 tsp salt
1/4 tsp cracked pepper
1/2 cup heavy cream
1/2 tsp Saigon  cinnamon
pinch nutmeg

INSTRUCTIONS:

Add all of ingredients except heavy cream to slow cooker/crock pot: vegetable broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, and salt & pepper. Mix ingredients together. Place heat on low and cover - let cook for 5 hours. If you would like this to cook faster, you can set your cooker to high for 3-4 hours.

After ingredients have cooked, use a hand blender to puree  soup or use a blender and in batches blend soup until  smooth. Stir in heavy cream and adjust taste.  Serve soup with pumpkin seeds and enjoy! 

Texas Size Pumpkin Banana Muffins with Crumb Topping

Ingredients:

1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
2 ripe bananas, mashed
1/2 cup canned pure pumpkin
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon pumpkin pie spice
2 cups all purpose flour

CRUMB TOPPING:
(Source: slightly adapted from Chungah @ Damn Delicious)

1/3 c. granulated sugar
1/3 c. packed dark brown sugar
1 tsp. ground cinnamon
1/4 tsp. kosher salt
1/2 c. unsalted butter, melted
1 teaspoon pumpkin pie spice
1 1/2 c. all-purpose flour

For the crumb topping, stir together the granulated sugar, brown sugar, cinnamon and salt until well combined. Whisk in the melted butter. Using a wooden spoon or rubber spatula, stir in the flour just until everything is combined.

Break apart the mixture into pieces and spread it on a rimmed baking sheet (I line the pan with parchment paper but it’s not necessary). As the mixture dries, crumble it into coarse crumbs with your fingers. ( Carol sent me the crumb recipe)


Instructions:

Preheat oven to 300°F. 

In a large bowl mix together the sugar and oil. Add in the eggs and vanilla until smooth.
Stir in the banana, pumpkin, baking soda, salt and pumpkin pie spice until combined.
Fold in the flour.
Pour the batter into the prepared muffin cups.

Bake for 50-60 minutes, or until a toothpick inserted into the center of muffins comes out clean. If the crumb topping begins to brown too much, cover with foil loosely.

Allow the muffins to cool in the pan for 10 minutes.

Serve warm or at room temperature.

No Bake Pumpkin Balls

Ingredients:
2 cups rolled oats, ground to a fine powder 
1/4 cup flour
2 T brown sugar
1 T pumpkin pie spice
1/2 cup pumpkin puree
1 tsp vanilla extract
1/2 tsp pumpkin spice extract
1/4 cup almond butter
1/4 cup maple syrup


Instructions:

Combine the flour,  ground oats, brown sugar, and pumpkin pie spice in a mixing bowl.

In a small sauce pan over medium heat, combine the almond butter and the maple syrup. Heat until smooth. Remove from heat and stir in the vanilla and pumpkin spice extract.

Add the almond butter mixture and pumpkin to the dry ingredients. Stir until combined.

Roll into 1 to 1 1/2 inch balls and place on a plate.

Pumpkin balls are soft and should be refrigerated.

 If you want additional sweetness,combine cinnamon and sugar in a bowl and roll each ball in the mixture.

Seminole Pumpkin Hummus

I planted Seminole pumpkin seeds in April . The season was horrible for growing anything- way to hot.

One plant did come up but not sure if I'll get any pumpkins.

I froze some the pumpkin from last season and made this yummy hummus.

Ingredients:

2 tablespoons lemon juice
2 tablespoons tahini
3 cloves garlic
3/4 teaspoon salt
1 cup Seminole pumpkin puree
2 (15 ounce) cans garbanzo beans, drained
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 pinch paprika

Directions
Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. 

Transfer hummus to a container with a lid and refrigerate at least 2 hours.

 Garnish with paprika.

No Bake Marshmallow Pumpkin Pie

Ingredients:

1 bag (10 oz) large marshmallows
1 cup pure pumpkin ( NOT pumpkin pie mix)
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 carton (8 oz) Cool Whip (thawed)
1 (9-inch) store-bought graham cracker crust

Instructions:

In a sauce pan, over low or medium-low heat, combine the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it's smooth and combined. 

Transfer the hot mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes. 

Once cooled, add the carton of thawed Cool Whip and stir together until completely combined and much lighter in color. Put mixture inside the graham cracker crust and spread out evenly. 

Cover the pie with the enclosed lid from the crust and put it in the fridge for at least 6 hours to thicken up and come together. 


Slice and serve with additional Cool Whip or freshly whipped cream

Texas Size Pumpkin Muffins

Ingredients:

2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin


Directions:

Preheat oven to 350°.

 In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.


Transfer to a greased muffin pan. Bake 45-50 minutes or until toothpick inserted in the center comes out clean.

 Cool 10 minutes before removing onto a wire rack. Remove pan and cool completely.

 

PUMPKIN BUTTER PARFAIT

Ingredients:

1 1/2 cup Pumpkin Butter (link to recipe )

 1 1/2 cup 2% Greek yogurt

you can add granola and almond if so desired.

Directions:


 Spoon 3 tbsp of the Pumpkin Butter into each of 4 glasses or small jars; top each with 3 tbsp of the yogurt. Repeat layers with remaining Pumpkin Butter and yogurt

Refrigerate for 1 hour before serving.

COPYCAT PANERA AUTUMN SQUASH SOUP RECIPE

 I tried to grow butternut squash but they didn't do that well. I don't know if it was because we had to much rain or the soil needs to be amended.  I did get two and used them in this recipe.

The Seminole pumpkins were perfect for this recipe.

Have to make this again. VERY GOOD!

INGREDIENTS:

1 Butternut Squash
1 small Onion
2 tbsp Olive Oil
15 oz Pumpkin Puree ( used my Seminole pumpkin puree)
2 cup Vegetable Broth ( I used chicken broth)
1 1/2 cup Apple Cider 
1 1/2 cup Heavy Cream ( Used half and half)
2 tbsp Honey
1/4 tsp Curry Powder
1/2 tsp Saigon  Cinnamon
1 tsp Salt
1/4 tsp black pepper



DIRECTIONS:

Preheat oven to 450.

Peel  squash and scoop out seeds. Cut into chunks.

Cut  onion and peel.

Toss squash and onion in olive oil, add salt and pepper to taste.
Cook for 20 minutes.

 Cool for about 10 minutes.

Puree in blender or food processor.

In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.
Bring to a low boil over medium heat.

Add honey and spices and simmer for 10 minutes.

 source