Category Archives: Pumpkin

Pumpkin Ribbon Bread

6 ounces cream cheese
1/3 cup sugar
1 tablespoon all-purpose flour
1 egg
2 teaspoons orange peel, grated, (optional)
cup canned pumpkin
1/2 cup vegetable oil
2 eggs
1 1/2 cups sugar
1/2  teaspoon salt
1/2  teaspoon ground cloves
1/2  teaspoon cinnamon
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 cup pecans, chopped 
Heat oven to 325º.  For filling, beat together cream cheese, sugar and flour in a medium bowl.  Add egg; mix well.  Stir in orange peel, if desired; set aside. 
For pumpkin batter, combine pumpkin, oil, and eggs in a large bowl.  Stir in sugar, salt, cloves, and cinnamon; mix well.  Stir in flour and baking soda; blend in pecans.  Pour half of batter into a greased and floured 9×5″ loaf pan.  Carefully spread cream cheese mixture over batter.  Add remaining batter, spreading to cover filling.  Bake 1 1/2 hrs or until a toothpick inserted in center comes out clean.  Cool 10 minutes in pan on a wire rack.  Transfer to wire rack and contiunue to cool. 

15  Servings

Silky Pumpkin Dip

1 (8 ounce) package cream cheese, softened
2 cups confectioners’ sugar or 1/2 cup brown sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice

In a medium bowl, blend cream cheese and confectioners’ sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, and pumpkin pie spice, until smooth and well blended. Chill until serving.

Serve with gingersnap cookies & vanilla wafers.

It’s a nice idea to seve this dip in bowl that sits in a bowl of ice.

Pumpkin Ravioli with Gorgonzola Sauce

I found this recipe on Cooking Light’s website. Perfect for a romantic fall dinner!

For a new way to enjoy pumpkin this season, try these pumpkin ravioli with a rich yet mellow Gorgonzola sauce.

You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked. Pour a chilled chardonnay.

Yield: 6 servings

* 1 1/4 cups canned pumpkin
* 2 tablespoons dry breadcrumbs
* 2 tablespoons fresh grated Parmesan cheese
* 1/2 teaspoon salt
* 1/2 teaspoon minced fresh sage
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground nutmeg
* 30 round won-ton wrappers
* 1 tablespoon cornstarch
* Cooking spray
* 1 cup fat-free milk
* 1 tablespoon all-purpose flour
* 1 1/2 tablespoons butter
* 1/2 cup (2 ounces) crumbled Gorgonzola cheese
* 3 tablespoons chopped hazelnuts, toasted


Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.

Working with 1 won-ton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining won-ton wrappers and pumpkin mixture.

Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.

Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.

Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.
Nutritional Information

Calories: 250 (33% from fat)
Fat: 9.1g (sat 4.5g,mono 2.7g,poly 0.7g)
Protein: 9.5g
Carbohydrate: 33g
Fiber: 3.1g
Cholesterol: 22mg
Iron: 2.4mg
Sodium: 636mg
Calcium: 162mg