Pumpkin Sausage Soup
20 oz Sausage 1/2 cup Onions 1 Garlic Clove 1 tsp Italian Seasoning 2 cups Mushrooms, chopped 15 oz Canned Pumpkin 4 cups Chicken Broth 1/2 cup Whipped Heavy Cream 1/2 cup Water
Pumpkin Almond Butter Brownies
2 cups Almond Butter 1 1/2 cups Canned Pumpkin 2 egg 2/3 cup Honey 2 tsp Baking Soda
Combine all ingredients in a bowl. Mix well. Pour into a greased 9 x 13 pan. Bake at 350 for 25 minutes or until a toothpick inserted comes out clean.
The two I make the most are: coconut-pumpkin soup in innumerable permutations and this pumpkin mousse in which I sub maple syrup for the brown sugar and turn it into a crustless pumpkin pie. (Thanks for this question--I buy canned pumpkin in bulk b/c it is one of my favorite things and available inconsistently in our grocery store and it is nice to have some new recipe ideas.)
I really love pumpkin bread, and managed to make a paleo version of it: http://paleograd.blogspot.com/2011/02/practically-paleo-pumpkin-cupcakes.html
It's super tasty.
Mini Pumpkin muffins - great for a tea time treat! http://cucinaceri.com/2012/10/22/halloween-pumpkin-muffins/
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