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Pumpkin, How do I love thee? Let me count the ways.

by Angie Pangie on October 24, 2011

My original plan was to post a week of nothing but pumpkin recipes. Then, I realized I had a lot more than one week of posts I could write on pumpkin and that it might get rather boring to read only posts on pumpkin day after day – no matter how yummy they may be. Thankfully, you have been spared of my over-indulgent ways.

I also do a great service to humanity by letting you know that no matter who tries to convince you that brownie mix from a box mixed with pumpkin is delicious fudge – it’s a lie. It just isn’t going to happen. Fail. Epic disgusting fail. Just trust me on this.

Instead I’ve decided to do a round up of some of my own favorites that are NOT fails along with a few that I can’t wait to try.

First, I’ll start off with a few oldies (but goodies) from my own blog.

Pumpkin Butter – this stuff is like heaven in a spread. Personally, you had me at “butter”. One of my good friends told me once ~

I see now why pumpkin butter should be simmering while you sleep. The smell makes you crazy, driving you to eat everything in sight!”

Roasted Pumpkin Gratin – if you’re looking for something savory and different at dinner time, this is the recipe for you.

Most recently I posted both Pumpkin Pancakes (Egg Free) 

and Pumpkin Custard. Both are delicious!

Last week I made a batch of Pumpkin Fudge  (the real stuff), with only a few modifications (I will post the recipe with modification at the end of this post!) This stuff is go-oo-ood. I highly recommend the addition of nuts to this recipe. I thought it was too rich without.

I can’t wait to try these Pumpkin Pockets. They remind me of McDonald’s Pumpkin Pie. Only better. Because you don’t have to eat them in your car. There’s a rule that says you have to Mickey D’s pies in your car. Katie told me this, once. I have no reason to doubt her. I think these might be gorgeous sprinkled with clear sanding sugar, don’t you?

Photo Courtesy of Kraft


And, what about Whole Pumpkin Pie Soup? Nom nom nom. Alton always makes my heart sing. If you want to impress anyone – just cook your food inside the pumpkin. It’s rocket science!

 

Photo Courtesy of Food.Com

This Pumpkin Dip is one that my friends and I have been wowing friends and guests with for many Octobers. Don’t knock it til you try it ~ it’s the bomb-diggity! (Somebody vouch for me here – I just went out on a limb and said “bomb-diggity!”)

And, speaking of bomb-diggity, last, but certainly not least is my most favorit-ist pumpkin recipe EV-AH, Colonial Pumpkin Bars. I could lie and tell you that the best part of this recipe is the “bar”, but I’m like honest Abe ~ I cannot tell a lie. It’s the butter, cream cheese and sugar icing that does me in. I seriously have to refrain from eating straight from the spoon.  So don’t skip that part. I had actually forgotten about this recipe until I was flipping through one of my older notebooks the other day and found it. I quickly called my heterosexual life partner, Holli. (You tomato, I say tomato. You say BFF, I say HLP.)

Holli ~ “Yeah, what’s up.”

Angie Pangie ~ “I’ve got three words for you. Colonial. Pumpkin. Bars.”

Holli ~ “Holy crap. I had totally forgotten about those.”

Angie Pangie ~ “I know, right? How could we forget, just look at my hips and you’ll easily remember! Helllllllo. Cream cheese icing on a spoon anyone?”

Holli ~ “I’m on my way over. Now.”

Holli and I share an unnatural love for Colonial Pumpkin Bars and Cream Cheese Icing. It’s part of the reason we’re life partners, I think. Anyhow, waste no time. Make these pronto and you’ll be happy you did.

Now, do me a favor and tell, me – what is YOUR favorite pumpkin studded recipe? I can’t wait to try them!

Oh, yeah, and here’s my modified version of the Pumpkin Fudge.

: Pumpkin Fudge

: Adapted from Craftaholics Anonymous

  1. 1 1/2 cups sugar
  2. 1/2 cup pumpkin puree (remember – fresh is best!)
  3. 1/4 tsp. salt
  4. 2/3 cup evaporated milk
  5. 2 Tablespoon butter
  6. 1 1/2 teaspoon pumpkin pie spice
  7. 12 ounces of chopped white chocolate – I used Ghiradelli
  8. 2 cups marshmallows (4 ounces)
  9. 1 1/4 teaspoon vanilla
  10. 1/3 C chopped walnuts or pecans

  1. Line an 8×8 inch pan with foil.
  2. In a heavy pan, combine the sugar, evaporated milk, pumpkin, butter, salt and pie spice. Stirring constantly over medium heat, bring the mixture to a boil, and boil for 12 minutes.
  3. Remove from heat – stir in vanilla, marshmallows, and white chocolate, until smooth.
  4. Add nuts, mix and pour into the foil lined pan.
  5. Cover and refrigerate until set.

Preparation time: 20 minute(s)

Cooking time: 12 minute(s)

 

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{ 2 comments… read them below or add one }

Kim of Mo'Betta October 24, 2011 at 8:54 am

haha, yeah, I did the brownie mix with pumpkin thing not too long ago. I didn’t like it either. My 3 y/o however, loved them. But he’s 3, can’t have eggs, so he doesn’t know any better ;)
Kim of Mo’Betta´s last [type] ..Biscoff Cookie Dough Dip

Angie Pangie October 24, 2011 at 9:58 am

Kim – I saw that you’d tried them on your blog! LOL, I’m sooo sorry! ;)

I keep meaning to get over to your blog and let you know – I think I figured out a way to make Biscoff from scratch!! I’m planning to try it out later this week – I’ll keep you posted, o.k.?

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