Pumpkin lovers

By popular demand...a few of my pumpkin recipes

Pumpkin Chili
1lb of ground beef
small onion, diced
bell pepper if desired
1 can of kidney beans, drained
1 can of black beans
1 30oz can of crushed tomatoes
1 15oz can of diced tomatoes
Heaping 1/2 cup of pumpkin puree (or more if you like)
1 tsp of cinnamon
1/4 tsp of ginger
1/4 tsp of nutmeg
2 Tsp of chili powder
1/2 tsp of cumin
2 Tbs white sugar

Brown ground beef, add onion about half way through. Meanwhile mix all remaining ingredients in large pot on med-low heat on stove. drain beef, add to sauce. Simmer for as long as you want. Add water to desired consistency. YUMMY!

Banana Pumpkin Muffins

2 mashed ripe bananas
1 cup of pumpkin puree
1/4 cup of applesauce
2 eggs
1 cup of all purpose flour
1 cup of whole wheat flour
1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
2/3 cup of sugar
1/2 tsp of nutmeg
1/2 tsp of ginger
1 tsp of cinnamon

Preheat to 350. Spray mini muffin pans.
.

Mix bananas, pumpkin, applesauce, eggs in large mixing bowl. THen place flour, sugar in baking powder/soda, salt nutmeg, ginger and cinnamon in a medium bowl and stir witha whisk. Add flour mixture to banana/pumpkin mixture and beat until just moist.

Pour batter in muffuin tins and back for about 18 minutes or until toothpicks come out clean.

My friend lisa gave me this awesome recipe!!! so Good!!!!!!!!!!!!

Pumpkin Apple pie

Ingredients
1/3 cup firmly packed light brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon, divided
1/2 teaspoon salt, divided
1/3 cup water
2 tablespoons butter
2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
1 egg
1/3 cup granulated sugar
3/4 cup fresh or canned pumpkin purée
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup evaporated milk
1 (9-inch) unbaked pie shell (in pie pan)

Method
Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.

In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.

Pour apple mixture into pie shell then spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely then cut into slices.

Nutrition
Per Serving (131g-wt.): 220 calories (80 from fat), 9g total fat, 3g saturated fat, 3g protein, 33g total carbohydrate (2g dietary fiber, 23g sugar), 35mg cholesterol, 350mg sodium


Homemade pie crust
1/2 cup vegetable shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water (I ended up only using about 1/4 cup, added 1 Tbs at a time)
Directions
1.Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
2.Roll gently on a floured pastry cloth(I rolled in between two sheets of wax paper) to about an inch larger than pie plate. Fold carefully in half, lift to pammed(greased) pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

Kinda healthy awesome pumpkin bars
I took a few different recipes, tweaked them a bit and came up with these awesome pumpkin bars!!! I didnt cut back on the icing but next time I will try reduced fat cream cheese and bummel and brown spread instead of butter. That would cut the calories and fat in half!! Using applesauce instead of oil saved 1900 calories!!!!

3 eggs (calls for 4 eggs but I tried with 3 and thought they were great!)
1 1/2 cup of white sugar
1 cup of applesauce
15 oz can of pumpkin
2 cups of sifted whole wheat flour
2 tsp of baking powder
1 1/2 tsp of cinnamon
1/4 tsp of nutmeg
1/8 tsp of cloves
1 tsp of salt
1 tsp baking soda

Icing:
8 oz cream cheese, softened
1/2 cup of butter or margarine, softened
2 cups of sifted confectioners sugar
1 tsp vanilla

Preheat oven to 350.
Using electric mixer, combine eggs, sugar, applesauce and pumpkin till light and fluffy. Stir together flour baking powder, cinnamon, salt and baking soda. Add dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 9x10 baking pan. Bake for 30-45 minutes(or until a toothpick comes out clean). Let cool completely before frosting. Cut into bars.

To make icing: Combine cream cheese and butter in medium bowl with an electric mixer until smooth. Add sugar and mix at low speed until combined. Stir in vanillaa and mix again. Chill while waiting for bars to cool. Spread on cooled pumpkin bars.

Pumpkin dip

This is a great fall dessert dip that is sure to please any pumpkin lover. This recipe makes quite a bit of dip, you can freeze half for later if you like. Serve with graham crackers.

2 8oz packages of softened cream cheese
1 16oz package of sifted powdered sugar
1 16oz can of pumpkin
2 tsp ground cinnamon
1/2tsp ground nutmeg

Beat cream cheese medium speed unti creamy. Gradually add powdered sugar, beat well. Stir in pumpkin, cinnamon and nutmeg. Serve immediately or cover and chill.

YUMMY!!!!

Low fat banana bread

2/3 cup white sugar
1/4 cup applesauce
2 eggs
1 cup mashed bananas
1/4 cup water
1 cup whole wheat flour
2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 tsp of cinnamon

I also added 1/2 cup of wheat germ and 3 tablespoons of rice protien powder. I made mini muffins and baked for 18 minutes on 350.
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
2.In a medium bowl, beat the white sugar and appleasauce. Beat in the eggs, water and bananas with the sugar mixture until it is well blended.
3.Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
4.Bake at 350 degrees F (175 degree C) for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 minutes, then remove from pan and let cool on a rack. This bread is also excellent if you add mini chocolate chips or small fruit pieces to the mix just before baking.