Even though we're out of apples we still have pie pumpkins! Looking for some good recipe ideas for your pumpkins l... here you go.
This first recipe is from my cousin who recently opened a custom order bakery in the Oshkosh, WI area. Be sure to check out her facebook page - Nonesuch Bakery and give it a like!
Dinner in a Pumpkin
Kerry Blondheim
1 1/2 lbs. ground beef or turkey
1 c. diced celery
1 small onion, diced
1 c. diced green pepper
1 tsp. salt
1/4 tsp. black pepper
1 c. freshly sliced mushrooms
2 tsp. soy sauce
1 pkg. long and wild rice, prepared according to directions
2 cans cream of mushroom soup
1 c. milk
1 can sliced water chestnuts, drained
1/4 c. melted butter
1 med. pumpkin, topped and cleaned out
salt and pepper, to season
In large kettle, brown beef with celery, onion and green pepper. Season with salt and pepper. Add mushrooms and soy sauce and cook a few more minutes. Add rice, soup, milk and water chestnuts. Cook a few more minutes. Swirl melted butter around inside of the pumpkin. Season with salt and pepper. Spoon meat mixture into pumpkin and put top on pumpkin. Bake on a cookie sheet 1 1/2 to 2 hours at 350-degrees depending on the size of your pumpkin.
and for dessert ...
Pumpkin Pie Cake
by Betsy Meeuwsen
4 c. pumpkin puree
1 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. ginger
3 eggs
1 (12-oz) can evaporated milk
1 pkg. 2 layer size yellow cake mix
1 c. chopped nuts
3/4 c. melted butter
Combine pumpkin, sugar, cinnamon, salt, nutmeg and ginger. Add eggs. Beat until just combined. Gradually add the evaporated milk. Pour into greased 9x13 pan. Sprinkle cake mix over pumpkin mixture. Sprinkle with nuts and drizzle with melted butter. Bake at 350-degrees for 1 to 1 1/4 hours until edges are firm and center is almost set. Cool on wire rack. Store in the refrigerator.
