Chunky Pumpkin Pie Food

PUMPKIN MACARONI PIE

Steps:

• Make the White Sauce:
• Melt butter in a saucepan or pot over a very low fire.
• Add onion and allow to cook for 1 minute.
• Stir in the flour gradually to a smooth paste.
• Pour in the milk. Continue stirring.
• Add white pepper.
• Allow to simmer until thick. Stir gradually. Set aside.
• Note: It is normal for the milk to form a "skin" while it cools. So don't worry too much about that.
• Boil macaroni. Drain. Place in a deep bowl. Then add the grated pumpkin. Mix well.
• Note: We used raw grated pumpkin and not cooked pumpkin. This was to avoid overcooking the pumpkin and not deriving much nutritional value from the vegetable.
• Add the white sauce, Angostura bitters, ketchup, celery, pimento, and 1 cup of cheese. Mix well.
• Preheat oven at 400 degrees F.
• Pour mixture in a well greased casserole dish.
• Garnish with sweet pepper and the remainder of cheese.
• Bake in 350 degrees F oven till golden brown, about 20 to 30 minutes. Allow to cool 10 minutes then Serve.

CLASSIC PUMPKIN PIE

Steps:

• Preheat oven to 425°F. Add pie crust to pie pan and refrigerate until ready to use.

CHUNKY PUMPKIN GRANOLA

Steps:

• Preheat oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
• In a large bowl, combine nuts, seeds, and oats and set aside.
• In a medium bowl, combine all remaining ingredients. Whisk until smooth and well combined. Pour liquid mixture over oats and stir well, making sure oat mixture is evenly coated.
• Pour mixture onto parchment lined baking sheet. Using a spatula, press granola into the pan. Make sure granola is pressed tightly and evenly into the baking sheet. Bake at 325 degrees Fahrenheit for approximately 40 minutes, or until lightly golden brown. Rotate pan halfway through baking time. For chunky granola, do not stir.
• Cool completely before stirring. When cooled, break into chunks as desired. Store in airtight container for up to a week. Makes approximately 10 cups.

CHUNKY APPLE PUMPKIN BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

CHUNKY APPLE SPICE CAKE

Steps:

• Preheat oven to 350°F.
• Beat butter and brown sugar for 5 minutes in a mixing bowl.
• Beat in eggs and vanilla until blended. Set aside.
• In a separate bowl mix flour, pumpkin pie spice, allspice and salt.
• Gradually add to sugar mixture; beating until well blended.
• Stir in apples, nuts and raisins (if desired).
• Pour into a greased 9 inch baking pan,.
• Bake 35-40 minutes or until toothpick inserted in center comes out clean.
• Cool on a wire rack for 10 minutes. Serve warm with Vanilla Butter Sauce.
• VANILLA BUTTER SAUCE:.
• Combine butter and whipping cream with brown sugar.
• Bring to a boil over medium heat.
• Reduce heat; simmer for 10 minutes or until slightly thickened.
• Remove from heat; stir in vanilla.
• Serve warm over cake.

CHUNKY WALNUT PUMPKIN PIE

Steps:

• Crust:To prepare crust: Mix together all ingredients, cutting in butter with a knife. Roll out crust between two pcs of wax paper to big sufficient size to cover bottom of a 9" pie pan and come up the sides. Put crust in 9" pie pan. Bake crust at 350 degrees for 15-20 min. Remove from oven and set aside. To prepare filling: Mix together all filling ingredients and spoon into pie crust. For topping: Sprinkle walnuts on top of pie filling. Put small dabs of butter over pie filling. Bake for about 1 hour at 350 degrees (If pie is baked too long, walnuts will burn). Yields 6 8 servings. Grannie Go-Go with hugs and stuff! Kugel Recipes

CHUNKY PUMPKIN PIE

Steps:

• Line a pie pan with bottom crust and dust with flour. (I used a 9 in but I think an 8in would be ok with 4 cups pumpkin).
• Put the pumpkin slices in a medium bowl.
• Combine the water and vanilla extract and sprinkle over the pumpkin slices, mixing to distribute. I used 2 tbl and that was enough.
• Combine the cinnamon, nutmeg, sugar, salt and flour in a small bowl, mixing thoroughly to distribute the ingredients evenly.
• Pour over the pumpkin slices and mix thoroughly. Turn into the pie pan.
• Dot with butter and cover with top crust.
• Bake in a 350 deg oven for 1 hour. Mine baked for an 1 1/4 hours.
• Note: I tagged this for the Cooking Mania tag game, where you can tag one of your own, and really liked it. However, I am going to make this again, increasing the amount of pumpkin. I've already revised the instructions, which really made no sense in spots. Made this last night, all gone already. After making again: I sliced the pumpkin thicker, which I liked better - about 1/2 in thick. I think I like it better without the vanilla, so have made that optional.

NO BAKE PUMPKIN CHEESECAKE BARS (30 MINUTE PREP!)

Steps:

• Start by making the crust: in a medium size bowl mix together the graham cracker crumbs, melted butter, brown sugar, and cinnamon and mix well with a spatula until well combined.
• Pour into a 8x8 inch dish (lined with parchment paper that slightly exceeds the rims of the dish) and pack in very tightly. Freeze for 10-15 minutes.
• Meanwhile, make the pumpkin filling: using a hand mixer or a stand mixer fitted with a whisk attachment, on medium speed, beat the cheese until smooth and creamy. Add the pumpkin, confectioners sugar, vanilla extract, pumpkin pie spice and salt and beat until well combined. The mixture should be smooth and creamy.
• Fold one cup of the whipped cream into the pumpkin mixture using a rubber spatula. Combine slowly and don't over mix. Add spoonfuls of the remaining whipped cream on top of the cheesecake and with a knife create swirls.
• Remove the crust from the freezer and spread the pumpkin filling into the crust.
• Refrigerate for at least 8 hours but preferably overnight.
• Remove from the pan using the parchment paper and with a clean sharp knife, cut into bars for serving.
• Serve the cheesecake with caramel sauce and more whipped cream. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

CHUNKY APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE

Steps:

• Preheat oven to 350°F. For the Cake, mix flour, pumpkin pie spice or apple pie spice, allspice and salt in small bowl. Set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate. Serve warm with Vanilla Butter Sauce.
• For the Vanilla Butter Sauce, bring sugar, butter and cream to boil in 2-quart saucepan on medium heat. Reduce heat to low; simmer 10 minutes or until slightly thickened. Remove from heat. Stir in vanilla. Serve warm over cake.

CHUNKY PUMPKIN GRANOLA RECIPE

Steps:

• Preheat the oven to 325° F. Line a baking sheet with parchment paper.
• In a large bowl, combine all of the ingredients together. Stir until completely combined.
• Spread evenly on the baking sheet and gently mash down with the back of a wooden spoon to make it flat, kind of like one giant flat cookie.
• Bake for 15 minutes. Rotate the pan in the oven and bake another 15 minutes. DO NOT STIR.
• Let cool without stirring for 30 minutes. Break up into chunks and enjoy!

CHUNKY PUMPKIN APPLE BUTTER

Steps:

• Stir pumpkin, applesauce, sugar, cinnamon, and allspice together in a saucepan over medium heat; bring to a boil. Reduce heat to low and cook at a simmer until thick, about 90 minutes.

CHUNKY CHIPOTLE PUMPKIN SALSA

Steps:

• Preheat oven to 425 degrees.
• On one sheet pan, place the diced pumpkin (or butternut squash if you can't find it). On the other pan, place the onion and tomatoes. Toss with a small amount of oil and season all with salt and pepper.
• Cut the top off of one small whole head of garlic. Drizzle with oil and season with salt and pepper. Wrap in aluminum foil and place on the sheet pan with the tomatoes. Roast until tender and golden.
• Allow the roasted veggies to cool for just a few minutes, setting the squash cubes aside for later.
• Place the tomatoes and onions into a food processor. Unwrap the garlic and squeeze the cloves into the processor, discarding the outer garlic paper. You can use as much or as little as you'd like.
• Add the pumpkin puree, sugar, pie spice. Pulse just a few times before adding the chipotle and tomatillo. I don't measure these two. It's all by taste, so start off slow. You can always add but you can't take away.
• Taste for seasoning and add salt and pepper if necessary.
• Lastly, fold in the reserved squash cubes.
• Serve warm with tortilla chips.

CHUNKY PUMPKIN CHILI

Steps:

• In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and SPLENDA® Granulated Sweetener. Simmer 1 hour.