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Community Corner

Pumpkin Recipes Beyond the Pie

From fudge to soup to bread, pumpkin has a lot of opportunities for the home cook.

Spiced Pumpkin Fudge

  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 3/4 cup (1 1/2 sticks) butter
  • 2/3 cup evaporated milk
  • 1/2 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 2 cups Nestlé Toll House Premier White Morsels
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup chopped pecans
  • 1 1/2 teaspoons vanilla extract

Line 13 x 9-inch baking pan with foil.

Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240F (soft-ball stage).

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Quickly stir in morsels, marshmallow creme, nuts and vanilla extract. Stir vigorously until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

Mini Pumpkin Pecan Orange Soaked Cakes

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  • 1/2 cup chopped pecans
  • 1 package (18.25 ounces) spice cake mix
  • 1 can (15 ounces) pumpkin
  • 1 cup vegetable oil
  • 4 large eggs
  • Orange Syrup

Preheat oven to 35O degrees. Grease and flour two 6-cake mini Bundt pans. Sprinkle nuts over bottom. Combine cake mix, pumpkin, vegetable oil and eggs in large mixer bowl. Beat on low speed for 30 seconds or until blended. Beat for 4 minutes on medium speed. Spoon about 1/2 cup into each mold.  Bake for 20 to 25 minutes or until wooden pick inserted in cakes comes out clean. Remove from oven. With back of spoon, carefully pat down dome of each cake to flatten. Let cool in pans for 5 minutes. Invert cakes onto cooling rack(s). Poke holes in cakes with wooden pick. Spoon a tablespoon of Orange Syrup over each cake. Allow syrup to soak in. Cool completely before serving or wrapping for gifts.  Makes 12 cakes.

Orange Syrup: Place 1/4 cup butter, 1/2 cup granulated sugar, 2 tablespoons water and 2 teaspoons grated orange peel in small saucepan. Bring to a boil. Remove from heat. Stir in 2 tablespoons orange juice.

Pumpkin Cranberry Bread

  • 6 cups all-purpose flour
  • 3 tablespoons plus 1 teaspoon pumpkin pie spice
  • 1 tablespoon plus 1 teaspoon baking soda
  • 1 tablespoon salt
  • 6 cups granulated sugar
  • 1 can (29 ounces) pumpkin puree
  • 8 large eggs
  • 2 cups vegetable oil
  • 1 cup orange juice or water
  • 2 cups sweetened dried, fresh or frozen cranberries

Preheat oven to 350 degrees. Grease and flour four 9 x 5-inch loaf pans.Combine flour, pumpkin pie spice, baking soda and salt in extra large bowl. Combine sugar, pumpkin, eggs, oil and juice in large bowl with wire whisk; mix until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon 4 cups of batter into each prepared pan. Bake for 60 to 65 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on wire racks for 10 minutes; remove to wire racks to cool completely. Once completely cooled, wrap loaves in plastic wrap.

 

Cream of Pumpkin Soup 

  •  2 tablespoons butter or extra-virgin olive oil
  • 1/2 cup finely chopped white onions
  • 1 cup finely chopped leeks
  • 1 cup finely chopped celery
  • 2 cups pumpkin puree
  • 1 tablespoon chopped fresh garlic
  • 6 cups chicken stock
  • 1 tablespoon chopped fresh sage
  • 1 cup cream or half and half
  • salt and freshly ground black pepper to taste
  • Tabasco sauce to taste

In a large soup kettle, heat butter and add the onions over a medium high heat.

When onions become translucent, stir in the leeks and celery. Sweat the vegetables until soft and celery is tender. Add pumpkin and garlic; cook for a few minutes to blend flavors. Add the stock and sage. Simmer for 15 minutes. Add the cream and heat through. Adjust to taste with salt, pepper and Tabasco sauce. Makes 8 large servings.

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