Tuesday, September 29, 2009

The Great Pumpkin Giveaway



Last week's great pumpkin saga brought such an amazing response from all of you. I am still laughing about how many of you have commented about it or made comments to me in person.

Will you now agree that this is, indeed, a crisis and I wasn't just making it up?

Well, to show my appreciation for your comments/responses/sympathies, I have decided to share some of my pumpkin wealth with you. If you'll recall, I did get four whole cans of pumpkin from Whole Foods . . . at the very dear price of $2.99 per can, no less! They are sitting in my pantry even now.

But I just don't feel right hoarding the nation's pumpkin supply, so I've decided to do a little giveaway. I am willing to part with two cans of Whole Foods Organic Pumpkin--that's half my stash, people!--to the person who sends me the best pumpkin recipe.



What is a must-have in your house every fall? Is it Grandma's pumpkin bread? Pumpkin muffins? Do you have THE BEST pumpkin pie recipe? Or is it a coffee cake that you make every year?

Here's what you do . . . either write out the recipe in the comments section and post it here on my blog. Or, if you have your own blog, write a post about it and link up to it here in the comments section. Either way, I have to be able to read the full recipe. (I also have to have a way to get in touch with you, so be sure to leave your email address.)

I'd like to test them all before I make a decision, but since the pumpkin supply is so short, I'll just have to judge them based on reading the recipe. And, of course, the outcome will be completely subjective. I'll judge the recipes and let my family have the final say.

I will post the winner on Friday and then over the weekend I'll make the winning recipe and post a picture of it next Monday. Along with the Wildfam review of it.

So come on! Play along! This just might save your Thanksgiving.

13 comments:

  1. Hazelnut, White Chocolate & Pumpkin Cheesecake
    Crust:
    3/4 cup vanilla wafer crumbs
    1/2 cup ground hazelnuts
    3 Tbsp. sugar
    3 Tbsp. melted butter

    Cheesecake filling:
    3 - 8oz. cream cheese
    1 cup sugar
    3 Tbsp. flour
    1 tsp. pumpkin pie spice
    1 cup canned pumpkin
    4 eggs
    1 cup coarsely chopped white chocolate
    1/4 cup chopped hazelnuts

    Heat oven to 325 degrees. Combine crust ingredients in a small bowl and mix well. Press into bottom & sides of 9" springform pan. Bake 10 minutes; set aside.
    Reduce temp to 300 degrees. In large bowl, blend cream cheese, sugar, flour & pumpkin pie spice on low speed. Add pumpkin and eggs. Stir in chocolate.
    Pour into pan then sprinkle on hazelnuts. Bake for 1 hour. Turn off heat. Let cake stand in oven additional 30 minutes or until set. Remove & chill.

    lisalucier@comcast.net

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  2. Wow! We're off to a great start here. Thanks, Lisa!

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  3. Spicy Pumpkin Bread

    1 1/2 c sugar
    1 tsp baking soda
    2 eggs, well beaten
    1/2 veg. oil
    1/2 c water
    1/4 tsp baking powder
    3/4 tsp salt
    2 tsp cinnamon
    1 tsp ground cloves
    2 tsp nutmeg
    1 c canned pumpkin
    1 2/3 c sifted all-purpose flour

    Preheat oven to 325 degrees. Mix all ingredients. Pour into a greased 5x9 loaf pan. Bake 1 1/2 hours.

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  4. I don't have anything to share, but am excited to get some new recipies!!
    -H

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  5. I always make Libby's Pumpkin Rolls. The recipe is online and it's fabulous! It's pretty easy, and looks impressive, too.

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  6. Your post last week made me crave my mom's pumpkin cookies and it also had me curious about finding pumpkin in Virginia. I am happy to say that the pumpkin supply is alive and well at my local Walmart - and only $1.37 a can! Maybe I should be the one sending you pumpkin so you can try all the recipes! So, I don't need the extra pumpkin, but I'll submit my recipe anyway.

    Pumpkin Cookies
    2 cups sugar
    3 eggs
    1 15oz. can pumpkin
    1 stick melted butter or margerine
    2 cups flour
    2 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. salt
    1 tsp. cinnamon

    Bake on greased cookie sheet at 350 for 10 minutes. They're even better if you frost them when they've cooled. (1 cup powdered sugar with 2 Tbs. milk)

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  7. so, i went to the store here in Sacramento a couple of days ago and they had a small stash of canned pumpkin! I bought enough for my pumpkin cheesecake recipe for thanksgiving! it was funny because as soon as I saw, i raced towards them and had the hugest smile on my face! And I thought about your blog!!!! :)

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  8. I haven't tried this (so please don't pick me!), but I'd like to. Sounds awful good to me.

    Pumpkin Charlotte

    2 3-ounce packages (24 total) ladyfingers, split
    2 3-ounce packages cream cheese, softened
    2 tablespoons granulated sugar
    2 cups whipping cream
    2 tablespoons powdered sugar
    2 4-serving-size packages instant vanilla pudding mix
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teaspoon pumpkin pie spice
    1 15-ounce can pumpkin
    1 cup milk
    1/2 cup apricot jam, melted (optional)
    Pumpkin pie spice (optional)
    Directions
    1. Chill a mixing bowl and beaters. For crust, line the bottom of a 9-inch springform pan with ladyfingers, cutting to fill spaces. Trim bottoms of the remaining ladyfingers slightly to stand in pan. Place ladyfingers, round side out, against pan sides. Set aside.
    2. For cream cheese filling, beat cream cheese and granulated sugar with an electric mixer on medium speed until combined. In the chilled bowl beat 1-3/4 cups of the whipping cream and the powdered sugar until soft peaks form; set aside 1/2 cup of the whipped cream mixture. Fold remaining whipped cream mixture into cream cheese mixture.
    3. For pumpkin filling, stir together pudding mixes, cinnamon, ginger, and pie spice. Add pumpkin and milk; beat until thick. Fold in reserved whipped cream mixture.
    4. Spread the cream cheese filling evenly onto the bottom of prepared pan. Carefully spread pumpkin layer over cream cheese layer. Cover and refrigerate overnight.
    5. To serve, remove side from pan; place charlotte on a platter. If desired, brush side with melted jam. Beat remaining whipping cream to soft peaks; spoon some atop each serving. If desired, sprinkle with additional pumpkin pie spice. Makes 12 servings.

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  9. I am so excited, friends!! There are so many great recipes here--I can't wait to try them all. Whenever I can get more pumpkin.

    Romi, your comment made me laugh out loud! :)

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  10. Wow- you really are a giving friend to share your wealth. I don't even have one puumpkin recipe to share so I'll be excited to get one from you!

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  11. Hi there!
    Found your blog through comments on Sandy's. I just got a kick out of your comment about your husband's cereal eating. I feel your pain girl. Mine does that too...seems like he scoops and shovels! But I still love him!
    I've got a Starbucks Pumpkin Scone recipe I'm planning to try next week! Mmmm...

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  12. I finally got my post up about the pumpkin chocolate chip muffins! I do add walnuts and will usually use 50/50 wheat/organic white flour with these. (makes me feel better...lol)

    http://bridgetturner.blogspot.com/2009/10/happy-fall.html

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  13. This is the absolutey most delicious, moist and spice-filled pumpkin bread recipe. I make it for the neighbors every year and they LOVE it! I won't claim to have invented it, it is from All Recipes, I printed it out years ago and my copy is grease stained and crusty. :) That means it's a GREAT recipe!
    Downeast Maine Pumpkin Bread

    1 (15 ounce) can pumpkin puree
    4 eggs
    1 cup vegetable oil
    2/3 cup water
    3 cups white sugar
    3 1/2 cups all-purpose flour
    2 teaspoons baking soda
    1 1/2 teaspoons salt
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1/2 teaspoon ground cloves
    1/4 teaspoon ground ginger

    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
    2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
    3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

    Makes 3 - 7x3 inch loaf pans

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