Saturday Delights # 11 Pumpkin

Its almost Halloween, and one of my Favorite things are pumpkins.

So todays Saturday Delights we are cooking with Pumpkins!!!

Cream-Filled Pumpkin Cupcakes Recipe

21 ServingsPrep: 35 min. Bake: 20 min. + cooling

Ingredients

2 cups sugar
3/4 cup canola oil
1 can (15 ounces) solid-pack pumpkin
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon

FILLING:
1 tablespoon cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional
Whole cloves, optional

Directions
In a large bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; gradually add to pumpkin mixture and beat until well mixed.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature.

In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until smooth.

Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops. Yield: about 1-3/4 dozen.

Nutrition Facts: 1 serving (1 each) equals 321 calories, 16 g fat (4 g saturated fat), 48 mg cholesterol, 292 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein.

Apple Butter Pumpkin Pie Recipe

8 ServingsPrep: 15 min. Bake: 35 min. + cooling

Ingredients

1 cup apple butter
1 cup canned pumpkin
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
3 eggs, lightly beaten
3/4 cup evaporated milk
1 unbaked pastry shell (9 inches)
Additional pie pastry, optional
Whipped cream, optional

Directions
In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell.

Bake at 425° for 35-40 minutes or until set (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire rack.

If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts if desired.

Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Refrigerate leftovers. Yield: 8 servings.

Editor's Note: This recipe was tested with commercially prepared apple butter.

Nutrition Facts: 1 piece (calculated without pastry cutouts and whipped cream) equals 413 calories, 19 g fat (10 g saturated fat), 92 mg cholesterol, 308 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.

Pumpkin Pie Dip Recipe

32 ServingsPrep/Total Time: 10 min.

Ingredients

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies

Directions
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 64 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 23 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

Do you have a wonderful Pumpkin Recipe you like to make?

Please share with us!

If you would like it listed on Saturday Delights Please email me at:

 jojosbookcornerATgmailDOTcom

*** Recipes from TASTE OF HOME ***