Face down: Preheat the oven to 350 degrees. for a 2 -3 lb. sugar pumpkin. Slice in half and scoop out the seeds. Poke holes with a fork and brush with brown sugar and oil than place face down on the pan. Slide into oven and cook between 45 to 50 mins or until soft. The second way to to roast a pumpkin is face up. Preheat the oven to 350 degrees, slice in half, and poke holes with the fork. have the peel side down and place butter, brown sugar, oil, salt in the scoop and enjoy just like a squash.
Pumpkin Cheesecake Bars
Ingredients: 1 C graham cracker crumbs (approx 9 sheets) 2 T granulated sugar 2 T butter, (melted) cooking spray 11 oz. cream cheese 1/3 C sour cream 1/3 C granulated sugar 2 t all-purpose flour 1 t vanilla extract 1 egg, lightly beaten 1/2 C pumpkin (canned or fresh) 1 T packed brown sugar 1 t cinnamon Instructions: preheat oven to 325 degrees. Spray a 9" square baking pan with cooking spray or rub with butter and sift with flour. Crust: in a small bowl, combine cracker crumbs and sugar; add butter and stir until moistened. Press mixture into prepared baking pan. Bake for 7 to 10 min. or until set. Move to wire rack to cool completely. Filling: In a large bowl, beat cream cheese, sour cream, sugar, flour, and vanilla until smooth. Add egg, and beat on low until just combined. Pour 3/4 C batter into small bowl. Add pumpkin, brown sugar and cinnamon, stirring until well blended. Pour plain batter over cooled crust. Drop dollops of pumpkin batter over the plain batter. Cut through batter with knife to swirl. Bake at 325 degrees for 20 to 25 min. or until center is almost set. Cool on wire rack for 1 hr. Cover and refridgerate at least 2 hrs. to overnight.
Pumpkin Pie Milkshake
1/3 C pumpkin (canned or homemade) 1/4 - 1/2 C milk 1/4 t vanilla 1/2 t cinnamon a pinch of cloves a pinch of nutmeg 2 T brown sugar 2 C vanilla ice cream 1-2 graham crackers pop everything but the graham crackers into the blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. Once finished, sprinkle with graham cracker crumbs.
Creamy Curried Pumpkin Soup
Ingredients: 3 T. olive oil or peanut oil 2 cups finely chopped onion 2 large cloves garlic, finely chopped 2 t. curry powder 1/2 t. coriander 1/8 t. cayenne pepper 1 t. salt, or to taste 6 cups vegetable broth 2 15-ounce cans canned pumpkin 2 cups full=fat coconut milk 1 T. agave nectar or 2 t. sugar Instructions: 1.
In a large pot over medium-high heat, heat the olive oil, adding the
onions and garlic once hot. Cook, stirring frequently, until the onions
are soft and fragrant, about 4-6 minutes. Add the curry powder,
coriander, cayenne pepper and salt, stirring well to coat. Cook for 1
minute. Add the vegetable broth and bring the mixture to a boil. Reduce
the heat to low and simmer, covered for 10 minutes.
2. Add the pumpkin, coconut milk and agave nectar, stirring well to
combine. In batches, transfer the mixture to a blender or food processor
and process until creamy. Return the soup to the pot over medium heat.
Heat until desired temperature and consistency and serve.