5 great pumpkin recipes for fall

• WHAT YOU’LL NEED
  1 bag (12 ounces) extra-wide egg noodles
  1/2 cup (1 stick) margarine
  6 large eggs
  1/2 cup white sugar
  1/3 cup packed light brown sugar
  1 (15-ounce) can pumpkin (not pumpkin pie mix)
  2 (6-ounce) cans pineapple juice
  1 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  1/2 teaspoon ground nutmeg
  1/4 teaspoon ground cloves
  1/2 to 1 teaspoon salt
  1/2 cup chopped pecans

  HOW TO

  1. Preheat oven to 350 degrees. Cook egg noodles in plenty of salted water until just cooked, 4 to 5 minutes. Place margarine in a large bowl. Drain noodles and pour immediately into bowl over margarine. Stir so that melted margarine coats noodles. Set aside.

  2. In a large bowl combine eggs, sugars, pumpkin, pineapple juice and spices. Salt to taste. Combine noodles and egg-pumpkin mixture and pour into a 13-by-9-inch casserole (or 11-inch round dish). Sprinkle pecans on top of kugel. Cover with foil and bake for about an hour, until hot throughout and firm. Uncover, turn oven to broil and broil for 3 to 4 minutes, until pecans and top of kugel are brown. Let sit for 30 minutes before serving. Serves 8 to 10 as a side dish.” data-id=”19479997″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2014/10/image-94.jpg” class=”wp-image-1.9479997″/>

• WHAT YOU’LL NEED:

  For the crust:
  25 gingersnap cookies (to yield about 1 1/3 cup crumbs)
  5 tablespoons unsalted butter, melted and slightly cooled
  1 1/4 teaspoons ground cinnamon
  1/8 teaspoon salt

  For the filling:
  3/4 cup sugar
  8 ounces cream cheese, softened
  2 large eggs
  1 cup canned pumpkin puree
  1/4 cup heavy cream
  1 tablespoon all-purpose flour
  1 teaspoon ground ginger
  1/8 teaspoon freshly grated nutmeg
  1/4 teaspoon salt

  1. Make crust: Preheat oven to 350 degrees. Place cookies in workbowl of food processor; process till finely ground. Add butter, cinnamon and salt; process until crumbs are moist. Press mixture evenly over bottom of a 9-inch pie plate, all the way up the sides of pan, packing tightly with fingertips so it is even and compact. Bake crust until crisp, 6 to 8 minutes. Let cool on wire rack.

  2. Make filling: Combine sugar and cream cheese in large bowl and beat with an electric mixer until fluffy and smooth, scraping down sides of bowl once or twice as necessary. Add eggs, one at a time, and beat until smooth. Add pumpkin, cream, flour, ginger, nutmeg and salt, and beat until smooth.

  3. Scrape filling into cooled pie shell and bake until center is just set, 40 to 45 minutes.

  4. Transfer to wire rack to cool completely, then refrigerate until chilled, at least 6 hours and up to 2 days, before serving.” data-id=”19480024″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/10916_image.jpg” class=”wp-image-1.9480024″/>

• WHAT YOU’LL NEED:

  1 1/2 cups white sugar
  1 teaspoon salt
  2 teaspoons ground cinnamon
  1 teaspoon ground ginger
  1/2 teaspoon ground cloves
  4 large eggs
  1 (29-ounce) can Libby’s pumpkin (not pumpkin pie filling)
  2 (12-ounce each) cans evaporated milk
  2 (9-inch) unbaked deep-dish piecrusts

  HOW TO:

  1. Place 2 cookie sheets in the oven and preheat to 425 degrees.

  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Add pumpkin and sugar- spice mixture and mix well. Gradually stir in evaporated milk. Pour into pie shells.

  3. Place pies on heated cookie sheets in oven and bake for 15 minutes. Reduce temperature to 350 degrees and bake for 40 to 50 minutes, or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Do not freeze as this will cause crust to separate from filling. Makes 16 servings.” data-id=”19479884″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/img_5da8cd20e8a1c.jpg” class=”wp-image-1.9479884″/>

• WHAT YOU’LL NEED

  For pumpkin seed topping:

  6 tablespoons packed light-brown sugar
  1/4 cup unbleached all-purpose flour
  1/2 teaspoon ground cinnamon
  1/4 cup unsalted, shelled pumpkin seeds
  2 tablespoons unsalted butter, cut into small pieces

  For cake:

  1 3/4 cups unbleached all-purpose flour
  1 teaspoon baking soda
  1 teaspoon baking powder
  1 teaspoon ground cinnamon
  1/2 teaspoon salt
  1/4 teaspoon ground cloves
  Pinch nutmeg
  1/2 cup (1 stick) unsalted butter, softened
  1 1/4 cups sugar
  3 large eggs
  1 cup canned pumpkin puree (not “pumpkin pie filling”)
  1 teaspoon vanilla extract
  1/3 cup milk
  1 cup dried sweetened cranberries

  1. Preheat oven to 350 degrees. Spray a 9-inch round springform pan with nonstick cooking spray.

  2. Make streusel: Combine brown sugar, flour, cinnamon and pumpkin seeds in a mixing bowl. Work butter pieces into mixture with your fingers, making coarse crumbs. Refrigerate until ready to use.

  3. Make cake: Combine flour, baking soda, baking powder, cinnamon, salt, cloves and nutmeg in a medium-size mixing bowl.

  4. Combine butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down sides of bowl once or twice as necessary.

  5. With mixer on medium-low speed, add eggs, one at a time, scraping down sides of bowl after each addition. Stir in pumpkin puree and vanilla. Stir in milk.

  6. Turn mixer to low speed and add flour mixture, 1 / 2 cup at a time, scraping down sides of bowl after each addition. Stir in cranberries.

  7. Scrape batter into prepared pan and smooth top with a rubber spatula. Sprinkle streusel topping over batter. Bake cake until it is firm to the touch and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Place pan on wire rack and cool completely.

  8. Release sides of pan, cut into wedges and serve. Store leftover cake at room temperature, wrapped in plastic, for up to 3 days. Makes 8 to 10 servings.” data-id=”19480049″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/10917_image.jpg” class=”wp-image-1.9480049″/>

• WHAT YOU’LL NEED:
  1 1/2 cups yellow cornmeal
  1/2 cup all-purpose flour
  1 tablespoon baking powder
  1/2 teaspoon baking soda
  3/4 teaspoon salt
  2 large eggs
  1/4 cup light brown sugar
  4 tablespoons unsalted butter, melted and cooled
  1 cup canned pumpkin puree (not pumpkin pie filling)
  1 cup milk

  HOW TO:

  1. Preheat oven to 400 degrees. Spray an 8-inch-square baking pan with nonstick cooking spray.

  2. Whisk together cornmeal, flour, baking powder, baking soda and salt in a large bowl. Set aside.

  3. Whisk eggs in another large bowl until light and frothy. Add brown sugar and continue to whisk until incorporated. Whisk in butter and continue to whisk for 30 seconds, until incorporated. Add pumpkin puree and milk to bowl and keep whisking until mixture is smooth.

  4. Stir wet ingredients into dry ingredients with a rubber spatula until just incorporated. Scrape into prepared pan and smooth top with a spatula. Bake until a toothpick inserted into center of cornbread comes out clean, about 30 minutes. Let cool in the pan for 15 minutes, cut into 9 squares and serve warm. Makes 9 servings.” data-id=”19480061″ data-link=”https://cdn.newsday.com” class=”wp-image-1.9480061″/>

Celebrate fall with these delicious pumpkin recipes.