I need to use 12c of pumpkin puree

[spring978]

I have a giant can of pumpkin puree I would like to open it and bake with it all at once so ladies I need recipes and ideas.

[cristeen]

Spicy pumpkin soup would use about 3-4 c. Pumpkin bread could use another 2. Pumpkin custard, pumpkin ice cream, pumpkin chili, pumpkin pie, pumpkin cake. Or you could just make and can a big batch of pumpkin butter.

[robugmum]

You can also freeze some if you run out of ideas. I often make "cookies" by dropping spoonfuls on a sheet of parchment paper, then freeze and put into baggies.

[inky leeuhhh]

oooh what is pumpkin butter and how do you make it? sounds interesting.

[Shellie]

I would make a million loaves of pumpkin bread and freeze the extras (my family could probably eat 6 loaves in a couple days!). We love it and use the Betty Crocker recipe.

[velochic]

Originally Posted by inky leeuhhh

oooh what is pumpkin butter and how do you make it? sounds interesting.

Pumpkin butter is just like apple butter. It's pureed pumpkin, sugar, spices (cinnamon, cloves, ginger) and some liquid (water, apple juice, cider) cooked together low and slow (that's how I do it, anyway) until it is a smooth fruit butter. I make it in the fall, can it, and give it as gifts. It can be slathered on toast, scones, biscuits, etc. Some people stir it in to grits or oatmeal. It's delicious.

ETA: I just wanted to clarify that while I can the pumpkin butter, I store it in the freezer. It is not safe to home can pumpkin butter as a shelf-stable product, like apple butter, because pumpkin is too thick.

[velochic]

I absolutely LOVE pumpkin ravioli. I've never made it at home (I don't have a pasta machine) myself, but I once made it with a friend at her house. I don't have a specific recipe, but it was made with regular pasta dough and the pumpkin was the savory filling with ricotta cheese, pumpkin, egg, shallots. There is also pasta made with pumpkin in the dough, but I've never made that, only had it in a restaurant. Anyway, that's an idea.

This fall we liked these fritters. I got the recipe off of the internet somewhere and put it in my files. I just googled for pumpkin recipes. There are tons out there if you have the time to click through all the links.

Pumpkin and Corn Fritters
1 1/2 C flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. jalapeno or Scotch Bonnet pepper (seeded, minced)
2 eggs (well beaten)
1 T butter (melted)
1/2 C milk (more if needed)
2 C canned pumpkin
1/2 C corn kernels
Oil for deep frying


Combine first 3 ingredients. Add eggs, stirring thoroughly till smooth. Mix in remaining ingredients and stir till it forms a heavy, sticky batter (add more milk or flour if necessary).

Bring the oil up to 375 degrees (make sure it's hot enough or fritters will be soggy). Scoop up about 2 or 3 T of batter into a spoon and drop into the oil. Cook in batches for 4-5 minutes, turning, until golden brown. Drain on a paper towel. Salt.