Rec. Pumpkin Crescent Rolls

M

marsha-tbay

Well-known member
Pumpkin Crescent Rolls

A new and unique fall pumpkin recipe.

Servings: 32

Prep Time: 20 minutes

Cook Time: 13 minutes

Total Time: 33 minutes

1 (8-ounce) cream cheese, softened

1 (15-ounce) can pumpkin (about 2 cups)

1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)

2 tablespoons flour

2 tablespoons cinnamon

1 teaspoon pumpkin pie spice

1 cup pecans, finely chopped

4 (8-ounce) packages, refrigerated crescent rolls

1/2 cup granulated sugar

Preheat oven to 375°.

In mixer bowl, blend cream cheese, pumpkin, condensed milk, flour and spices

until combined and smooth.

Unroll crescent rolls, separate and lay flat. Evenly spread 1½ tablespoons

of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts

over the pumpkin layer then roll into the crescent shape. Sprinkle top of

rolls with granulated sugar.

Bake 11 to 13 minutes or until slightly golden brown.

Jamie-crescrollgroup

 
Rec. Pumpkin Yogurt Cheesecake Shake

PUMPKIN YOGURT CHEESECAKE SHAKE

1 (14-oz.) can pumpkin, chilled
1 (3-oz) pkg. reduced-fat cream cheese
1 (6-oz.) container lowfat vanilla yogurt
2 cups lowfat milk
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
6 teaspoons graham cracker crumbs, optional

Place all ingredients (except graham cracker crumbs) in a blender and blend until smooth.

Pour into glasses and top each serving with a teaspoon of graham cracker crumbs, if desired.

Makes: 6 servings
Source: The American Dairy Association

Jamie-Veggroup

 
Rec. Carrot-Pumpkin Soup

CARROT-PUMPKIN SOUP
Source: Vegetarian Journal; Sept-Oct 1994
Servings: 4

1 lb carrots, peeled and sliced
1 small red onion; chopped
1/2 tsp walnut oil
3 tbsp walnuts
3 cup vegetable broth
salt and pepper to taste
1 cup pumpkin puree

In large saucepan, combine carrots, onion, oil and walnuts. Saute about 2 minutes, or until walnuts are toasted.

Add broth. Heat to boiling over medium heat, then reduce heat to low and simmer about 20 minutes, or until carrots are very tender. Stir in pumpkin.

Transfer mixture to blender or food processor. Process until soup is smooth and thickened. Serve immediately.


Jamie-Veggroup

 
Rec. Mexican Pumpkin Soup

MEXICAN PUMPKIN SOUP

Source: The Everything Cookbook by Faith Jaycox, Sarah Jaycox, Karen Lawson
Servings: 6

4 cups chicken broth
1/2 cup minced onion
3 scallions, minced, divided use
1 (1 lb) can unseasoned pumpkin
1 cup light cream
1/2 tsp salt, or to taste
TO SERVE:
2 medium tomatoes, thinly sliced
1/4 cup heavy cream whipped or 1/4 cup dairy sour cream

To the broth add onion and the white part of the scallions (save the green tops for garnish). Bring to a boil; simmer 15 minutes.

Add pumpkin; blend well; simmer 5 minutes longer after it comes again to a boil.

Puree in electric blender until smooth (use caution with hot liquid in blender). Cool.

When cool, add light cream and salt. Place in cups; chill thoroughly.

TO SERVE:
Gently place a thin slice of tomato on each cup. Decorate each tomato slice with a rosette of whipped cream or sour cream. Garnish with minced green tops of scallions.

Jamie-veggroup

 
Rec. Curried Pumpkin Soup...I made this without the mushrooms and my Better Than Boullion was a

little strong, I feel. That said, my husband loved this soup.

I used 2 tbsp of coconut milk in place of the butter.

I'll make this again but with a packaged vegetable broth and see if that makes the difference I'm looking for.

Curried Pumpkin Soup

1/2 lb. fresh mushrooms, sliced
1/2 cup chopped onion
2 Tbs butter or margarine
2 Tbs all-purpose flour
1/2 to 1 tsp curry
3 cups vegetable broth
1 can (15 oz) solid-pack pumpkin
1 can (12 oz) evaporated milk
1 Tbs honey
1/2 salt
1/4 tsp pepper
1/4 tsp ground nutmeg
Sour cream and chives, optional

In a large saucepan, saute the mushrooms and onion
in butter until tender. Stir in the flour and curry powder
until blended. Gradually add the broth. Bring to a boil;
cook and stir for 2 minutes or until thickened. Add the
pumpkin, milk, honey, salt, pepper and nutmeg; heat
through. Garnish individual servings with sour cream
and chives if desired.
Yield: 7 servings

PT-veggroup

 
You're trying them ALL tonight? Whoa! I can only handle 1 or 2 new things at a time smileys/smile.gif Let me know

what you think. I love pumpkin and I've saved these try.....

 
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