Canned pumpkin ideas?

wftiger

http://www.tasteofhome.com/Recipes/Black-Bean--n--Pumpkin-Chili
http://www.tasteofhome.com/Recipes/Pumpkin-Chili
http://www.tasteofhome.com/Recipes/Pumpkin-Burgers

A few of my favs. The first one is one of my absolute favs (I use ground turkey not the cut up turkey pieces).

liveonlocation

Bump

Vegan_Chick

Pumkin French Toast:

1 cup pureed pumpkin (from a can is just fine)
1 1/2 cups almond milk (or your favorite non-dairy milk)
2 tablespoons cornstarch
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon pure vanilla extract

1 stale Baguette, sliced diagonally in 1 inch pieces (see tip), or 8 pieces thick sliced bread

Cooking oil for the pan

Mix together all ingredients (except for the bread, obvioulsy). Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 20 minutes, then flip over and soak for 10 minutes more.

Preaheat a large non-stick skillet over medium heat (I use cast iron). Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Keep warm on a plate covered with tin foil while you cook the second batch.

If not serving immediately, cover and place in a 200 degree oven for up to an hour. Serve with maple syrup and earth balance, of course

Tip: These french toast recipes call for stale bread because it’s going to be soaking up custard, but you still want the bread to hold its shape. Fresh bread will get mushy and, worst case scenario, fall apart. A 3 day old loaf should be just fine and 5 days old might be too late (make it into breadcrumbs instead.) If you have only a fresh baguette, you can cut the slices and then put them in a 300 degree oven for about 10 minutes, until they are hardened a bit but not toasted. Then proceed with the recipe
Source: PPK

Sunny_CA

Bump

naomi8888

I'm making this soup tomorrow. So looking forward to it. In Australia we use pumpkin mostly in savoury dishes, I'm sure you could use canned in this although we don't even get canned pumpkin at all here!

http://www.theage.com.au/lifestyle/cuisine/vegetarian/recipe/thai-pumpkin-soup-20111019-1m3qm.html


Ingredients


1.5kg Kent (jap) pumpkin
1 tbsp olive oil
2 tbsp green curry paste
1 onion, chopped
1 carrot, sliced
2 cups vegetable stock
1/2 cup light coconut cream

Method


Peel the pumpkin, remove seeds and cut into large cubes.

Heat oil in large saucepan and fry the curry paste for a few minutes.

Add the onion and cook to soften slightly.

Add the pumpkin, carrot and stock, bring to the boil and cook for 15 minutes, or until the vegetables are tender. Puree.

Add the coconut cream and stir through.

Serve immediately.

Makes about 1.5 litres.

Preparation and cooking time: 25 minutes


Read more: http://www.theage.com.au/lifestyle/cuisine/vegetarian/recipe/thai-pumpkin-soup-20111019-1m3qm.html#ixzz1ruYfVio3

NikIsSkinny

awesome suggestions on this thread, I've been trying to figure out what to do with the can of pumpkin in my cabinet.

spngebobmyhero

http://ibuyflour.blogspot.com/2010/03/pumpkin-soup.html

and

http://ohsheglows.com/2010/11/11/garlic-pumpkin-mashed-potatoes-with-spinach/

Both of these are super tasty

Ronngie

Bump, I have some cans of organic pumpkin just waiting

maryjay51

daaang i like the ice cream idea !!!!!!!

jnj300

I like adding it to any chili recipe - it really doesn't change the flavor much, but makes it richer and creamier.

I've also added a little leftover pumpkin puree and cinnamon to my morning oatmeal - sounds weird but it was pretty good.

dancinrascal

I mix it with some truvia and cinnamon and heat it up and then add it to a hot bowl of oatmeal...yum