If you’ve visited a grocery store in the last week or so, you’ve probably noticed the orange glow of pumpkins. The rumor is that bad weather has actually caused a shortage of pumpkins, both the carving kind and the canned variety, but if you’re lucky enough to get your hands on some between now and Halloween, here are some recipes to make the trouble worth your while.

Pumpkin Stew
INGREDIENTS
2 lbs beef stew meat, cut into 1-inch cubes, or 2 c THRIVE Beef TVP, rehydrated and drained
3 tbsp vegetable oil, divided
1 c water
3 c THRIVE Potato Chunks, rehydrated and drained
3 c THRIVE Carrot Dices, rehydrated and drained
1 c THRIVE Red & Green Bell Peppers
4 cloves garlic, minced
1 1/2 c THRIVE Freeze Dried Chopped Onions, rehydrated and drained
2 tsp THRIVE Iodized Salt
1/2 tsp ground black pepper
1 can (14.5 oz) whole peeled tomatoes, chopped
2 tbsp THRIVE Beef Bouillon granules
1 sugar pumpkin
DIRECTIONS
* Heat 2 tbsp oil in a large saucepan over medium-high heat. Place beef or TVP in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, peppers, garlic, onion, salt, and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
* Dissolve the bouillon into the beef mixture, then add the tomatoes.
* Preheat oven to 325 degrees F.
* Cut the top off of the pumpkin; remove seeds and pulp. Place the pumpkin shell in a heavy baking pan and fill with the beef mixture. Brush the outside of the pumpkin with the remaining vegetable oil.
* Bake filled pumpkin in the preheated oven for 2 hours or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving. Serves 8.

Pumpkin Pie Bread
INGREDIENTS
3 1/2 c THRIVE White Flour
2 tsp THRIVE Baking Soda
1 tsp THRIVE Baking Powder
3 tsp pumpkin pie spice
1 tsp THRIVE Iodized Salt
3 c THRIVE White Sugar
1 c vegetable oil
4 eggs, prepared from THRIVE Whole Eggs
1 can (15 oz) pumpkin puree
1/2 c water
DIRECTIONS
* Preheat oven to 350 degrees F. Grease two 9×5 inch loaf pans.
* Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
* In a large bowl, beat together sugar, oil, eggs, and pumpkin puree. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.
* Bake pans in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving. Serves 24.

Pumpkin Crunch Parfaits
INGREDIENTS
3/4 c THRIVE Powdered Milk, prepared and chilled
1 pkg (3.4 oz) instant vanilla pudding mix
2 c whipped topping
1 c canned pumpkin
1/2 tsp pumpkin pie spice
1 c chopped pecans
1 1/2 c crushed gingersnaps
additional whipped topping, if desired
DIRECTIONS
* In a large mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in whipped topping, pumpkin, and pumpkin pie spice; mix well. Fold in pecans.
* Spoon half of the mixture into parfait glasses and top with some of the gingersnap crumbs. Repeat layers. Top with additional whipped topping, if desired. Serves 6.








October 7th, 2009 at 3:15 PM
Here’s another one of my FAVORITE pumpkin recipes, great for food storage…
Pumpkin Chili
1 15 oz. can pumpkin
1 can corn
1 chopped white or yellow onion
1 diced zuchinni squash
1 diced green or red bell pepper(or one of each)
1 large(30 oz?) can diced tomatoes
1 small can tomato sauce
2 cans (15 oz)red kidney beans
1 (15 oz) can black beans
3 cloves garlic minced (or you can use garlic powder)
1/4 cup brown sugar
2 tbsp pumpkin pie spice mix
salt and pepper to taste
Mix all ingredients in your slow cooker, cook on low for 6-8 hours. Serve with shredded cheese/sour cream or your favorite chili toppers. I eat mine vegetarian, but you can also add in cooked ground beef or turkey if you prefer. And add in any other veggies you like, too!
October 19th, 2009 at 2:12 PM
There sure are some creative things that can be prepared using pumpkin! I’ve never seen someone use a pumpkin as a soup bowl before, very clever.
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