Creamy Pumpkin Curry Soup

Make this immediately!!!

4tbsp (1/2 stick) Butter
3 garlic cloves, minced
1 Large onion diced (to taste)
1 1/4 tsp curry powder
1/2 tsp salt
1/4 tsp coriander
1/8 tsp cayenne pepper
3 cup chicken broth
16 oz. can solid pack pumpkin (or squash)
1 12oz. can of evaporated milk (I used 2% but I think anything would work... and wondered about coconut milk instead as well... will try next time.)

Melt butter in large saucepan, saute garlic & onions till golden brown. Add curry powder, salt, coriander, cayenne and simmer for 2 minutes. Stir in broth & simmer partially covered for 20 minutes. Add pumpkin stirring till smooth. Add evaporated milk. Heat @ medium for 5 minutes. Don't allow to boil (simmer ok). In batches, put in blender until smooth. Eat, love, and be HAPPY!!!

Pumpkin Pancakes with Cinnamon Syrup

Seriously, these pancakes are good, but the syrup is what really makes them delicious!!!

1 c white flour
1 c whole wheat flour
6 Tbl brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
dash ground cloves
dash nutmeg
1 tsp cinnamon
1/2 tsp salt
1 2/3 c buttermilk
3/4 c pumpkin
3 large eggs
1 tsp vanilla
2 Tbl melted butter

1. Mix dry ingredients.
2. In a separate bowl whisk the wet ingredients.
3. Pour wet ingredients into dry ingredients and combine until smooth.
4. Pour 1/3 c at a time onto griddle and cook as you would any other pancake. :)

Cinnamon Syrup

1/2 c white sugar
1/2 c brown sugar
2 Tbl flour
1/2 tsp cinnamon
1 tsp vanilla
1 c water

Bring all ingredients to a boil, except the flour. Once boiling, whisk in the flour. Continue boiling 5-8 minutes until thickened. Cool slightly before serving. (Left over will keep in the fridge, that is, if you have any left over... I could eat this stuff on just about anything!)

Again, this recipe is courtesy of Two Peas and Their Pod.

Pumpkin Cinnamon Chip Muffins

These are a real winner... for real.

1 1/2 c flour
1/2 tsp salt
1/2 c white sugar
1/2 c brown sugar
1 tsp baking soda
1 c pumpkin
1/2 c canola oil
2 eggs
1/4 c buttermilk
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp all spice
1 c cinnamon chips (a recent discovery... like chocolate chips, but cinnamon... can be kinda hard to find)

Preheat oven to 350 degrees. Grease or line muffin tins. Combine all wet ingredients. Then add sugars. Next add cinnamon, nutmeg, and all spice. Then add the flour and baking soda. Finally, stir in the cinnamon chips.

Fill muffin tins to 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean. Makes 12 muffins.

This recipe is courtesy of Two Peas and Their Pod.

paula dean's pumpkin gooey butter cakes

this is not my picture. it's paula dean's. but my oh my is this an incredible pumpkin dessert! i don't like pumpkin pie, so i made this and it was unbelievable. (and super easy). oh, and if you know anything about paula dean, she does not do low fat. that's just how she is.

cake:
1 package yellow cake mix
1 egg
8 TB butter, melted.

filling:
1 (8 oz) package cream cheese, softened (i used low fat)
1 (15 oz) can pumpkin
3 eggs
1 tsp vanilla
8 TB butter, melted
1 (16 oz) box powdered sugar (or 2 cups)
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350.

Combine cake mix, egg and butter (for the cake) in a bowl and mix well with electric mixer. Pat mixture into bottom of lightly greased 9x13 pan.

Filling: Beat cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter; beat together. Next add powdered sugar, cinnamon, nutmeg and mix well. Spread pumpkin over cake batter and bake for 40-50 minutes. Make sure not to overbake, the center should be a little gooey. Serve with whipped cream.

*After melting butter, make sure it's cooled before adding it (or it'll cook the eggs!).
*I cooked mine for about 50 minutes, but I think it was too long. The center (and top) of cake won't be solid, but it shouldn't be runny.

Pumpkin Mousse

Ingredients

1 cup Canned pumpkin
1/2 cup COLD milk
1 3 oz. Package vanilla instant pudding
1 tsp. Pie spice or
1/2 tsp. Cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger
3 1/2 cups Cool Whip

Preparation

Combine pumpkin, milk, pudding, and spices. Beat on lowest speed for 1 minute. Fold in Cool Whip. Spoon into dessert dishes and tip with hazelnut crunch.

I made this with lite Cool Whip and it was so, so delicious! Next time I'll use sugar-free pudding as well. I served it in a graham cracker pie crust I had on hand... yum! Sadly, it fell from the counter to the floor after only a couple servings. :( It will definitely be made again.

(Courtesy of Mealsmatter.org)