https://www.gardenweb.com/discussions/6452980/hit-me-with-your-pumpkin-recipes#n=13

Though, I also found this. Haven't tried it yet.

https://thegoodheartedwoman.com/creamy-pumpkin-pasta/

I’ve posted these recipes a few times so not sure about “new.” Definitely good!

Pumpkin Bars

Note: Easy to cut this by half using a 9x13x1 quarter sheet pan. Start checking for doneness a little early.

2 cups sugar
1 cup butter (2 sticks), room temp.
2 cups canned pumpkin (one 15-oz. can)
4 eggs, room temp.
2 cups flour
2 tsp. baking soda
1 tsp. each cinnamon, nutmeg, allspice, ginger, ground cloves
1/2 tsp. salt

Preheat oven to 350. Lightly grease a 15 X 10 1/2 X 1 pan. Sift flour, baking soda, spices, and salt together; set aside. Cream butter and sugar until smooth. Add pumpkin and eggs; beat until smooth. Add dry ingredients and mix until well combined. Spread mixture into pan. Bake for about 20-25 minutes, or until cake springs back when touched or toothpick comes out clean. Cool completely and frost with your favorite cream cheese icing.

Pumpkin Soup

1 medium onion, chopped
1/2 stick butter
1 teaspoon curry powder
2 cups canned pumpkin
1 1/2 teaspoons salt
2 cups heavy cream
2 1/2 cups chicken stock
Pinch each of cinnamon, nutmeg and allspice, or to taste (see *Note below)

Optional garnishes: cubes of cream cheese, dollop of sour cream, minced chives, parsley, or roasted pumpkin seeds

Sauté the onion in butter until it is limp but not browned. Sprinkle with curry powder, and continue to cook for a few minutes. In batches, in a blender or food processor (or using an immersion blender for the entire mixture), puree the onions with the pumpkin and salt, then add the cream, continuing to blend. Transfer this mixture to a soup pot or saucepan and whisk in the chicken stock. Heat slowly, seasoning with the spices (see Note). Do not allow to boil. Serve hot in large hollowed-out pumpkin "tureen" or in individual hollowed-out pumpkin "bowls." Garnish with desired toppings listed above.

*Note: Use a very light hand with the cinnamon, nutmeg and allspice. You don't want the soup to taste like liquid pumpkin pie. Start with a pinch of each and check the taste. Alternatively, use only the allspice, or a pinch of ground cloves, and increase the curry powder slightly.

Rob, thanks for finding the link!

OP, you might also check here for pumpkin recipes to see if anything appeals.

https://www.halfbakedharvest.com/#search/q=Pumpkin

My favourite pumpkin soup is more of a technique than a recipe.

Peel and cut pumpkin into large chunks. Toss chunks in a little vegetable oil and roast on a tray in the oven until soft and starting to brown on the edges. Remove from the oven.

Dice onions and saute in some butter or oil until soft. Add curry powder to taste and saute another two minutes. Add roasted pumpkin and enough chicken stock to not quite cover it.

Simmer for ten minutes or so, then add one or two cans of coconut cream and puree with a stick blender. Delish!

DH doesn't care much for pumpkin but will eat it roasted in slices, then drizzled in a mixture of equal quantities of miso and maple syrup, then scattered over with toasted sesame seeds.

I can look for my pumpkin scone recipe if you're interested.

Here are a couple I have saved...Pumpkin Ravioli with Sage Brown Butter Recipe

I love making ravioli with wonton wrappers.

Pumpkin Pecan Cobbler Recipe

Roast Pumpkin and Lentil Salad Recipe

this is yummy!

Thanks!!

I discovered a Mexican cook because of the carnitas thread. I have just started following her on FB so I haven't made any of her recipes, but last week she posted Pumpkin Spiced Arroz Con Leche--pumpkin rice pudding.

Here's the video. I also saw other recipes online but didn't compare the recipes.

https://www.youtube.com/watch?v=kht0C_UsFFY 

Most of what people buy as pumpkins are not all that great for really eating. But of course there are some varieties of winter squash, gourds and "pie" pumpkins that have a more meaty flesh and are good for cooking.

But the seasonal ones that folks set out on the steps is rarely a good choice for cooking.

You can make pumpkin and peanut soup, for one.

You can use it in curries and baked with spices alongside a piece of roasted meat.

I have read that what is in the cans of "pumpkin" that get used for pies is not really a pumpkin as we think it to be. I have read that it is a variety of Hubbard squash. The Hubbard squash has a better texture to it that lends better than some other of the like that have too much water in the flesh

Just use it like you would use any winter squash.

Regarding canned pumpkin, a quick check showed this for Libby’s.

“A solid option is Libby’s canned pumpkin puree which you’ll find on the shelves of most grocery stores. They use a strain of Dickinson pumpkins, with especially creamy flesh, that the company developed themselves. It’s also interesting to note that this variety more closely resembles a butternut squash than the orange pumpkin on your front porch.”

I cook with jack-o’-lantern and fairytale pumpkins. You're right that they're not as easy to work with, but the flavor is worth it. Canned pumpkin can be made with any squash in the pumpkin family. It's often butternut, or part butternut. I use regular pumpkins for soup, pumpkin in the dough pasta, pumpkin as the filling in lasagna (though I often use pie pumpkin for convenience), for baking pies, custards, breads, etc, The only thing I use canned for is cake or quickbread because I don't have the patience to get enough water out of fresh without overcooking.

plllog, I’ve always heard field or jack-o’-lantern pumpkins were watery and had less taste…no? I can’t say since I’ve only used pie/sugar pumpkins and not very often. I’ve pretty much just used the canned puree for cooking and baking.

There's a lot of variation on pumpkin pumpkins. Compared to Sugar Pie Pumpkins, a large oval-ish (taller and thinner, not so globular) orange pumpkin is considerably wetter inside, not very sweet, and, like any fruit can be really pumpkiny tasting, or less so (or if not well selected, flavorless). One chooses them sort of like cantaloupes. When I get them from the farm, they choose, but they're still pretty good. The fairytale pumpkins are squat with a rough pink skin. The flesh is a lot thicker, not wet, and delicate of flavor. This year, in particular, I've noticed a huge variation in the particulars of produce from place to place, but we live close enough, Chloebud, to likely be getting similar pumpkins. I like them better than Sugar Pies, but the size and weight make Sugar Pies a lot easier to work with.

There's no reason not to use the canned pumpkin. except maybe for soup. I like the Farmer's Market brand organic. But I make things that require flesh rather than puree, and one pumpkin goes a long way. Making puree is no biggie. So I use the canned for cake. :)

Canned pumpkin is not available here, so I use roasted and pureed Kent/Jap pumpkins, which the US calls Kabocha squash. I find they are always reliably sweet and strongly flavoured. A popular pumpkin here is the Queensland Blue, which you practically need an axe to get into, and I found that they could be very variable, sometimes tasty but more and more often tasting like wet cardboard.

I have to admit I use them more for decor. Many will last a long time, like these two from last October.

Pretty!

So what is my mini pumpkin? The diameter is seven or eight inches? I think it's far bigger than a pumpkin pie pumpkin, and far smaller than a Jack O'Lantern? I thought it might be tasty. Where do I stand?

Sugar Pies can be that big. That's a brand. There are others of the same size range, different brand. Different cultivar? IME, they're all pretty darned similar. If it's a full eight inches, the flesh could be an inch thick. Smaller ones can be less than half an inch. It should be fairly pumpkiny tasting and not too sour. They're good pumpkins. Other kinds can have more depth of flavor, but it's more about the sun, water, etc., like with any other fruit, than it is about the kind of pumpkin. Should bake up pretty sweet. If you roast it, be careful what oil you use, because some will make it go bitter.

Sometimes they're hard to open, so use a strong knife. I use the "scimitar" my father gave me for cutting meat. It's more of a whomper than a slicer. :) If you stick the point in, in a line, making perforations, it can be easier to cut through. I find it a lot easier to cut in unequal halves first, then remove the stem and stern, if equal halves aren't required. There's a lot of stiff stuff around the stem, bigger than the stem itself. You can roast or steam first, and the flesh will easily separate from the rind, or you can just take a heavy duty, easy grip peeler to it before you open it.

I just ordered a large Cinderella and medium round jack-. Don't know if I'll get to cooking them, or if they'll be decor. I was just primed by this thread and thinking of pumpkin babka and pumpkin noodles and Marcolo's roasted pumpkin soup and pumpkin lasagna and every kind of pumpkin pie, but espectially the custard one with the chocolate crust, and a new one with ME spices and a pistachio crust, and....

I can now vouch for this recipe.

https://thegoodheartedwoman.com/creamy-pumpkin-pasta/

A cold front has come through, it's drizzly and overcast, so I decided to make it today. It is autumn in bowl. I would totally make this as a vegetarian entree, or as a side dish for Thanksgiving. The spice level is just right.

Good to know, Rob! I’m sharing it with my vegetarian sister.👍🏻

Have not tried these but would like to do a test run.

https://butternutbakeryblog.com/chewy-pumpkin-cookies/