Your favorite pumpkin recipe?

Not particularly "healthy" but this is a good one from a friend of mine.

Pumpkin Bread Pudding
INGREDIENTS:
· Half a loaf of bread
· 1 cup of half and half
· 1 cup of canned pumpkin puree
· 1 teaspoon vanilla
· 1/3 cup sugar
· ½ cup brown sugar
· 1 teaspoon cinnamon
· 1 teaspoon pumpkin pie spice
· Pinch of salt
2 eggs and one egg yolk
Brown Sugar Sauce
· ½ cup brown sugar
· ½ stick butter
· ¼ cup half and half

INSTRUCTIONS:
1. In large bowl break apart rolls into large bite size pieces
2. In another bowl, whisk half and half, pumpkin, eggs and vanilla.
3. Add in 1/3 cup white sugar and ½ cup brown sugar, salt, cinnamon, pumpkin pie spice. Whisk together.
4. Pour mixture over the bread and gently fold in until the bread is fully coated.
5. Put in the fridge for at least one hour
6. Preheat oven to 350
7. Grease 8 x 8 square pan with butter or cooking spray
8. Pour bread mixture into the pan
9. Bake uncovered for about 35 minutes
10. In small saucepan melt brown sugar and butter over medium heat
11. Once butter is melted, stir in cream until smooth (3 minutes)
12. Remove from heat and cool for several minutes
13. Drizzle sauce over top of bread pudding

My grandmother used to make amazing pumpkin chocolate chip cookies. They were the only thing with pumpkin that I’ve ever liked. Sadly, she’s been gone for nearly 15 years and I don’t bake. Lovely memory though!

For pumpkin lovers, this looks like a good way to use up a 1/4 C of puree leftover from another recipe (although the puree does freeze well):

https://www.allrecipes.com/recipe/213009/pumpkin-pie-french-toast/

These Cranberry Pumpkin Muffins are yummy. I puree about 1/8 of a navel orange, rind and all, in the food processor, and then throw in the cranberries and pulse until chopped. I also add about 2 oz of chopped walnuts.

http://www.ahealthyme.com/Library/Recipes/30,22531

Put in in the oven whole and bake it. When it comes out add whatever you like. I add salt.

I like baked pumpkin along with other roast veggies when we are having a roast dinner.

Here is my pumpkin soup recipe - very easy and like all my soups, recipe is flexible - exact amounts do not matter and if you want to skip, say, the carrot or creamed corn, just skip them

Ingredients
1 butternut pumpkin (but probably works just as well with any other sort)
3 - 4 large potatoes
1 carrot
about 3 onions (or leeks)
1 packet of chicken or vegetable stock or 3 stock cubes or home made stock
1 small container of sour cream
1 x 400g tin of creamed corn
salt,pepper,paprika to taste

Method.
cut all veggies into small pieces, add stock and enough water to cover. cook in slow cooker or on stove top until soft enough to mash with hand held blender or similar.
Then add sour cream and tin of creamed corn and seasonings and stir through. Do not over heat or keep cooking for long once cream is in there.

that's it.

I once was at a meal where we were served soup from the shell of a pumpkin : the flesh had been removed, baked and added back into the shell with heavy cream, smoked Gouda and toasted croutons (and I don’t know what else,) - I would love that recipe or one like it if anyone is familiar with it.

Mmmmgoood stuff!