Pumpkin Recipes

Pumpkin Chili Recipe
Photo by: Taste of Home
This unique chili freezes well...but it still doesn't last around our farmhouse very long, especially when my five children and 13 grandchildren are around! They often are—we are a very close-knit family.—Betty Butler, Greencastle, Indiana
11 Servings
Prep: 10 min. Cook: 70 min.


Ingredients
3 pounds ground beef 1 medium onion, chopped
2 cans (16 ounces each) hot chili beans, undrained 2 bottles (12 ounces each) chili sauce
2 cans (10-3/4 oz) condensed tomato soup, undiluted 1 cup canned pumpkin
2 teaspoons pumpkin pie spice 1 teaspoon salt
1 teaspoon sugar 1 teaspoon sugar
1 teaspoon chili powder
Directions
In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water if desired to reduce thickness. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Yield: 11 servings.
Nutrition Facts: 1 serving (1 cup) equals 293 calories, 12 g fat (5 g saturated fat), 61 mg cholesterol, 1,034 mg sodium, 21 g carbohydrate, 4 g fiber, 25 g protein.
*Although this recipe calls for canned pumpkin, fresh pumpkin would also work very well. Also, pumpkin could also be added to a favorite chili recipe.

Two Ingredient Pumpkin Cake

Submitted by: Chickentarian
"It can't get any easier than this! Just two ingredients and you have a moist delicious cake. Great when frosted with your favorite cream cheese frosting. Plan ahead, tastes best after chilling.
Prep Time: 5 Min Cook Time: 25 Min Ready In: 30 Min
Ingredients
• 1 (18.25 ounce) package spice cake mix
• 1 (15 ounce) can pumpkin
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
2. In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.
Pumpkin Equivalents, Measures, and Substitutions
Most winter squashes are interchangeable in recipes, measure for measure. If you do not have pumpkin, substitute acorn squash, hubbard squash, butternut squash, buttercup squash, or calabaza. Sweet potatoes are also a good option as a subtitute for pumpkin.

Plan on purchasing 1/3 to 1/2 pound of pumpkin per serving as a side dish. Much of the weight will be discarded in the peel and seeds.

• 1 fresh 5-pound pumpkin = about 4-1/2 cups cooked, mashed pumpkin
• 1 pound fresh pumpkin = about 1 cup cooked, mashed pumpkin
• 1 15-ounce can pumpkin = 1-3/4 cups mashed pumpkin
• 1 29-ounce can pumpkin = 3-1/2 cups mashed pumpkin