Quick and easy pumpkin recipes?

I have a little pumpkin from my daughter's school and I don't know what to do with it...!Quick and easy pumpkin recipes?
Cindy's Pumpkin Pie





';This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used.';


Original recipe yield: 2 - 9 inch pies





PREP TIME 15 Min


COOK TIME 45 Min


READY IN 1 Hr





INGREDIENTS


1 1/2 pints vanilla ice cream, softened ( = 395 gr )


3 eggs


1 3/4 cups pumpkin puree


3/4 cup white sugar


1/2 teaspoon salt


1 teaspoon ground cinnamon


1/4 teaspoon ground ginger


1/4 teaspoon ground nutmeg


2 (9 inch) unbaked pie shells





DIRECTIONS


Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.


In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.


Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.


Note





To use fresh pumpkin, preheat oven to 325 degrees F (165 degrees C). Wash, and halve pie pumpkin(s). Scoop out seeds. Place pumpkin halves cut side down in baking pan. Bake for 45 minutes to 1 hour, or until pumpkins are soft to the touch. Remove from oven, and let cool. Scrape out pumpkin meat, and puree in food processor or blender. (This can be done several weeks in advance and the puree stored in the freezer.)Quick and easy pumpkin recipes?
By the way can you tell me what is ground nutmeg and ground ginger and where can I find it?, thanks!!! Report Abuse

Ground nutmeg and ground ginger are spices, you can buy them from wherever you buy your other spices :) Report Abuse

Ohh ok!!!, thanks a lot!! Report Abuse

Enjoy





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Good Luck!
http://allrecipes.com/Recipe/Delicious-P鈥?/a>





http://allrecipes.com/recipe/pumpkin-pan鈥?/a>
try this site- Pumpkin Recipes Galore!


http://www.pumpkinnook.com/cookbook.htm
roasted pumpkin seeds-


wash and clean pumpkin seeds


roast them in the oven for an hour stirring every 15 mins
I'm making this for Thanksgiving!





If you wish to use sugar in the recipe, double the amount for each entry of sugar substitute. I created this for a Diabetic menu.





Praline Pumpkin Pie


Serves 12





Praline Crust:


2 Tbsp Unsalted Butter, melted


1/2 Cup Pecans, finely chopped


1/2 Cup Sugar Substitute (recommended: Splenda)


1/8 Tsp Salt


1/8 Tsp Ground Cinnamon





Pie Filling:


1 (15 oz can) Pumpkin Filling


3/4 Cup Sugar Substitute (recommended: Splenda)


1 Tbsp Pumpkin Pie Spice, plus 1/2 Tsp


1-1/4 Cup Heavy Cream


4 Eggs, Grade A


1 recipe Fresh Whipped Cream, recipe follows below





Instructions:


Preheat the oven to 350潞F





For the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove pie crust from oven.





Preheat the oven to 425潞F





For the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into pre-baked pie crust. Bake for 15 minutes and then reduce the oven temperature to 350潞F. Continue to bake for an additional 50-55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.





Cool and then chill before serving. To serve, top each slice with a dollop of fresh whipped cream.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...


Fresh Whipped Cream


Serves 12 (1 Tbsp per serving)





1 Cup Heavy Cream


1/3 Cup Sugar Substitute (recommended: Splenda)


1 Tsp Vanilla Extract





Instructions:


With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break.





Store in an air tight container and refrigerate.