Thanksgiving baking question - Urgent
 

Okay I have a problem. I opened 2 cans of pumkin and only needed one. I need an idea of what to do with the other can. I do not have any more shells and I have baking powder not soda. Can anyone help????

Cheesecake???

Sorry, I'm not much of a cook, but I looked up a baking site that had lots of pumpkin recipes. :christmoose

FoodNetwork.com

You have 339 choices. :jolly

no cream cheese. lol I thought about making pumkin cookies but I cannot find anything that does not require baking soda and baking powder. We live to far from a store to go out this late at night. lol

I think cookies need soda, pumpkin bread?

How about pumpkin bread pudding?

PUMPKIN BREAD PUDDING

4 slices bread
2 tbsp. butter
3 eggs
2/3 c. sugar
2/3 c. pureed pumpkin (fresh cooked or canned)
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ginger
2 c. whole milk

Preheat oven to 375 degrees. Butter bread and cut into 1/2 inch cubes. Place in 6 cups baking dish. Beat eggs slightly and blend in sugar, pumpkin, vanilla and spices. Scald milk. Add slowly to pumpkin mixture. Blend well and pour over bread cubes. Set dish in pan of hot water. Bake 50-60 minutes or until custard is set and bread cubes are slightly brown on top. Serve warm or cold. Serves 6.

This one sounds good!

Maple Pumpkin Pots de Creme

1 cup heavy cream
3/4 cup whole milk
3/4 cup Grade B maple syrup
1/2 cup canned solid-pack pumpkin
7 large egg yolks
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt

Like a pumpkin custard! Mmmmm!

You can bake it in one big bowl if you don't have the little custard cups. Just set the bowl in a pie plate with water in it and bake for about an hour.

I think I found something. The kids wanted me to fix pancakes for breakfast in the morning. So we will try this:

LIGHT PUMPKIN PANCAKES

In large bowl mix:

2 c. flour
1 tbsp. baking powder
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 tbsp. brown sugar, packed
1 tsp. cinnamon

In small bowl, mix:

2 slightly beaten egg whites
1 1/2 c. skim milk
2 tbsp. oil
1/2 c. canned pumpkin

Add small bowl mixture to large bowl. Stir just until moistened. Heat griddle, brush lightly with oil. Pour batter by scant 1/4 cup onto hot griddle. Makes 16 pancakes.

Sounds like a good way to start off Thanksgiving. We're having pumpkin roll for breakfast and it's calling out to me from the refrigerator. Have a wonderful Thanksgiving!

Also, pumkin with milk is good cereal (with some sugar)

I love pumpkin roll. We have some friends that sold pumkin rolls and various other flavours for a fundraiser. They were great!

I hope you have a blessed Thanksgiving too.

Lol! I just found a similar one and was going to post it as well...pumpkin pancakes sounds like the right way to start the day, AND you won't have to stay up later tonight baking. :santathumb

Pumpkin Spiced Pancakes This one looks easier. :christmoose

Pumpkin pancakes sound wonderful! We always keep cans of pumpkin around because my husband loves pumpkin bread with plenty of nuts. Actually the whole family likes it but he is crazy about it :bliss! It is super easy to make and I actually prefer over banana nut bread.

Have a blessed day!:bouquet

Amen! Just eat it, it's yummy..... :yourock

I have a recipe for Pumpkin Fluff that's a Weight Watcher recipe. Would you like me to go find it for you?

I always keep pumpkin in the house, but I make pumpkin bars rather than pumpkin bread. Since the recipe uses half a can, I just freeze the leftover.

anyone have a good pumpkin roll recipe they'd like to share? I've never had it.

Pumpkin roll

* 3/4 cup all-purpose flour
* 1 cup white sugar
* 1 teaspoon baking soda
* 2 teaspoons pumpkin pie spice
* 1 cup pumpkin puree
* 3 eggs
* 1 teaspoon lemon juice
* 2 tablespoons confectioners' sugar
*
* 1 (8 ounce) package cream cheese, softened
* 1/4 cup butter
* 1 teaspoon vanilla extract
* 1 cup confectioners' sugar


DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.


This one is a really good one... I found it on the net years ago and use it often. I pray you and yours have a wonderful Thanksgiving Day!!!

Thank you Amazing, I'm going to try that at Christmas.

uh huh :) cool