Waiting for the link......... lol

Recently attended a festival which features giant pumpkins.

There were about 30 there, some weighing over 1,200 lbs.

That'd sure make enough pies to hit a lot of people in the face (or ... fill them)!

ole joyful

While we are waiting for the link I will post this Pumpkin Chocolate Chip Muffin recipe. There are lots of them out there, but take my word for it this is the best recipe for Pumpkin Choc Chip Muffins!

Pumpkin Chip Muffins
4 eggs
2 cups sugar
1 can (16oz) pumpkin
1 1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups (12oz) chocolate chips (milk choc is great)
In large bowl, beat eggs,sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt;add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper lined muffin cups 3/4ths full. Bake at 400 degrees for 16-20 minutes or until muffins test done. Coool in pan 10 minutes before removing to a wire rack(I never do that)

Here is a recipe that I posted on another board...It makes a wonderful gift, either the bread or the mix and it is just sooooooo good...

This recipe is from one of the "cake/bread in a jar" recipes that people like to give at Holiday time ...Not only does it make a nice gift, but it is delicious and the best part of all...It's soooo easy..

First you must make the mix.....

Pumpkin Bread Mix
3 Cups Bisquick..I'm sure Pioneer or any other bisquick type mix will do.
1 Cup Sugar
1 tsp pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp ground cloves....

That's the whole mix. If you intend to use it right away, just put all of this in a bowl...if you are making a gift jar, layer each item by item into a wide mouth jar. put a lid on it and decorate with ribbons or little pumpkins...use your imagination.

Recipe for Pumpkin Bread

1 jar Pumpkin Bread of Mix
1 (16 oz.) can solid Pack Pumpkin
2 eggs
1 Cup chopped nuts

Preheat oven to 350 degrees....In a large bowl combine the Pumpkin Bread Mix with the pumpkin, eggs and nuts. Stir until the mixture is well blended. Spoon the batter into 1 large greased loaf pan for 1 hour or until a toothpick comes out clean....or bake for 45 minutes in 2 smaller loaf pans. Cool on a wire rack before removing.

Oh shoot...sorry! I got distracted and forgot the link!

Here is a link that might be useful: Pumpkin recipes

I just made this today for our church dessert tonight. It looks great but I don't know how it tastes yet.

Pumpkin Spice Cake:

1/2 cup (113 grams) unsalted butter, room temperature

1 1/4 cups (270 grams) light brown sugar

2 large eggs

1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)

1 teaspoon pure vanilla extract

2 cups (200 grams) sifted cake flour

1/4 teaspoon baking powder

1 teaspoon (5 grams) baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 cup (120 ml) buttermilk, room temperature

Note: To make your own buttermilk combine 1/2 cup (120 ml) of milk with 1/2 tablespoon vinegar or lemon juice. Stir and let stand for 10 minutes before using.

Cream Cheese Frosting:

8 ounces (228 grams) cream cheese, room temperature

1/4 cup (56 grams) unsalted butter, room temperature

2 tablespoons pure maple syrup (preferably Grade A dark amber)

2 cups (230 grams) confectioners' (powdered or icing) sugar, sifted

For Garnish:

1/2 cup (50 grams) toasted and chopped walnuts or pecans
Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour (or spray with Baker's Joy) two - 8 inch (20 cm) cake pans.

Cake: In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Divide the batter in half and then pour the batter into the prepared pans. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.

Frosting: Place the cream cheese and butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple syrup and confectioners' sugar and process to combine. Adjust syrup or sugar until you have the right consistency.

Assemble:

Place one of the cake layers, top side down, on a serving plate. Frost with a layer of icing. Place the second cake, top side down, onto the first layer and frost the top and sides of the cake. Garnish with chopped nuts, if desired. Refrigerate but bring to room temperature before serving.

Here is a link that might be useful: pumpkin spice cake pic

My DSis makes this all the time and it is sooooo good!

Best Ever Pumpkin Soup

1 ½ tbsp Butter
1 ½ tbsp Olive Oil
1 cup Chopped Sweet Onions (red onion is my favourite)
1 cup Chopped Bell Peppers (Mixed Red and Green  I like mostly red)
½ Tsp Cumin
½ Tsp Coriander
1 Cinnamon Stick or ½ Tsp Cinnamon
1 ½ Tsp Curry Powder
½ Tsp Grated Nutmeg
1 Tsp Grated Ginger
1/8 Tsp Cayenne Pepper
½ Tsp Salt
6 cups Fresh Pumpkin or Squash (Butternut or Acorn), Mashed
(If Fresh Pumpkin Not Available, Used Canned)
2 cups Chicken Broth, plus 1 Cup Water OR 3 cups of broth and no water
½ cup Madeira Wine or Sherry
2 cups Milk (or to desired consistency)

 Melt butter and blend with oil in big pot over medium heat.

 Add onion and peppers, cook until lightly browned, about 4 minutes.

 Add about ½ cup of broth, plus the spices and stir thoroughly to coat.
ï§ Add pumpkin/squash and cook on low heat for five minutes until flavors are thoroughly blended.

 Add rest of chicken broth and water, bring to a boil, then lower heat and simmer about 15 minutes.

 Add Madeira or sherry and simmer 5-10 minutes longer.

 Pour pumpkin mixture and liquid into blender or food processor, process about 1 minute until very smooth. You can store in jars in fridge or freezer or use right away.

 Before serving, add milk to desired consistency, and simmer, stirring constantly, until thoroughly heated.

 Garnish, if desired, with croutons or dollop of sour cream or 2 tbsp crumbled feta cheese.

I'm making two loaves of pumpkin bread for my financial advisor, today. Been making them for him over 20 years and he always likes to remind me when it's that time of the year :o)