Pumpkin Chili

Submitted by J.C.

Ingredients
1.5 pounds ground chuck
1 – 15 oz can dark red kidney beans
1 – 15 oz can light red kidney beans
2 – 14 oz cans pumpkin puree
2 – 28 oz cans crushed or diced tomatoes
4 cups beef broth
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced
3 teaspoons cumin
1 teaspoon chili powder, or more to suite your tastes
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried cilantro
2 teaspoons dried oregano
Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 - 8 hours, or high for 4 hours.

Serves 8.

Allergy Friendly Pumpkin Bread

Submitted by J.C.

Yield: 2 Loaves

-2/3 cup dairy-free shortening (Crisco, Earth Balance, or Spectrum Organic)
-2 1/2 cups granulated sugar
-4 Tbsp water
-1 (15-ounce) can pureed pumpkin (not pumpkin pie filling)
-1/4 cup orange juice
-3 cups unbleached all-purpose flour
-2 tsp baking soda
-1 tsp baking powder
-1 tsp ground cinnamon
-1/2 tsp salt
-1/2 tsp nutmeg

Preheat oven to 350 degrees. Spray two 8-inch loaf pans with dairy-free baking spray. In the bowl of a stand mixer fitted with the paddle attachment, cream together shortening and sugar. Add the water, pumpkin, and orange juice, and mix well. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, salt, and nutmeg with a wire whisk. Add this dry mixture to the shortening mixture, and combine thoroughy. Pour into the prepared loaf pans, and bake for 50-60 minutes, or until an inserted cake tester comes out clean. Cool completely before serving.

Freesing Tip: to freeze bread for later, wrap tightly in plastic wrap and then in aluminum foil. Label with name and date, and freeze for up to 2 months.

Chocolate Chip Pumpkin Cookies

Ingredients:
-1 cup shortening
-2 cups white sugar
-2 eggs
-2 tsp vanilla
-1 15 oz can pumpkin
-4 cups flour
-1 1/2 tsp baking soda
-1 1/2 tsp baking powder
-1 tsp salt
-1 tsp ground cinnamon
-1 pinch ground nutmeg
-1 cup semisweet chocolate chips

Preheat oven to 375 degrees - grease cookie sheets
In large bowl, cream together shortening and sugar until smooth. Beat in eggs. Stir in vanilla and pumpkin until well blended. Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir into the pumpkin mixture. Mix in chocolate chips. Drop spoonfuls onto cookie dough and bake 12-15 minutes.

Pumpkin Muffins

-1 box yellow cake mix
-1 15/16 ounce can of pumpkin
-1 tsp ground cinnamon
-1/2 tsp ground cloves
-1/4 tsp ground cloves

Heat oven to 350 degrees.
Mix all inhredients until creamy.
Spoon into muffin cups/tray.
Bake about 22 minutes. Enjoy!

Pumpkin Dip

Submitted by S.A.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups confectioners' sugar
• 1 (15 ounce) can solid pack pumpkin
• 1 tablespoon ground cinnamon
• 1 tablespoon pumpkin pie spice
• 1 teaspoon frozen orange juice concentrate

Directions

1. In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

Pumpkin Cream Cheese

Submitted by S.A. 

Ingredients:

- 8oz low fat cream cheese, softened

- ½ cup canned pure pumpkin

- 1 1/2 tsp pumpkin pie spice

- 1 tsp vanilla

- 2 tbsp brown sugar

- dash of salt

Directions:

In a large bowl, combine all ingredients and mix until smooth and creamy.

Pumpkin Cheesecake

Submitted by J.C.

3 pkg.s (8oz.) cream cheese softened

1 c sugar

2 eggs

1/4 cup packed brown sugar

1 3/4 c pumpkin puree

2/3 c evaporated milk

2 tbsp. Cornstarch

1 1/4 tsp Ground Cinnamin

1/2 tsp. Ground Nutmeg

TOPPING

1 c (8oz.) sour cream, at room temp.

1/2 tsp vanilla

3 tbsp. sugar

Beat  cream cheese and sugars in a large mising bowl until fluffy. Beat in pumkin, eggs and evaporated milk. Add cornstarch, cinnamopn, and nutmeg;beat well. Pour into a prepared graham cracker, or cookie crust. Bake at 350 degrees edge is set but center still moves slightly, about 55 to 60 minutes it takes. Let cool completely, then you can frost with topping, or you can add the whip cream or cool whip to each piece when you eat it!!