Pumpkin pie dip
8 ounces cream cheese, softened
2 cups confectioner’s sugar
15 ounce can pumpkin
1+1/2 teaspoon cinnamon
1/2 teaspoon ginger
In large bowl, beat cream cheese and confectioner’s sugar until creamy.
Add pumpkin, cinnamon, and ginger. Beat until well blended.
Cover and chill until ready to serve.
Serve with gingerbread cookies, graham sticks, gingersnaps, or apple slices.
Pumpkin pie rice pudding
1 1/2 cups Minute Rice, uncooked
1 12-fl oz can evaporated milk
1 cup fresh puree pumpkin or canned pumpkin
1 cup water 1/2 cup brown sugar
2 tsp pumpkin spice
1/4 tsp salt
1 tsp vanilla extract
Combine all ingredients, except vanilla, in a medium saucepan.
Cook over medium heat for 20 minutes, stirring frequently.
Remove from heat and stir in vanilla extract. Let stand for 5-10 minutes.
Serve granished with a dusting of pumpkin-pie spice, graham crackers,
whipped cream or pecans or a combination, if desired.
1/4 cup chopped green peppers
1 bay leaf, optional
2 Tbsp. butter or oleo
2 cups water
2 chicken bouillon cubes
1 Tbsp flour
1 tsp butter
2 Tbsp. chopped onion
1 tsp parsley flakes
1 diced tomato
2 cups mashed cooked pumpkin or squash
2 cups milk
1/8 tsp black pepper
Sauté peppers, onions, parsley, and bay leaf in butter until tender. Do Not Brown.
Add tomatoes, pumpkin or squash, water and bouillon, bring to a boil.
Reduce heat and simmer for 30 minutes, stirring occasionally.
In small bowl combine flour and milk; blend well.
Stir into soup mixture.
Add salt and pepper.
Cook over medium heat, stirring frequently, until mixture boils.