Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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Halloween

(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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Halloween

25 Years of Terror (2006) John Ottman

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Recipe with fresh pumpkin?

We bought 2 pumpkins for Halloween, one we used for a jack-o-lantern, the other I want to make something with. Anyone have any good recipes for fresh pumpkin?? Something like pumpkin bread, empanadas…everyones input would be appreciated. Thanks in advance.
can you guys give me the actual recipe…would be great….be very specific….

3 Responses to Recipe with fresh pumpkin?

  • Cister says:

    I made this wonderful bread with cream cheese in the middle. I loved it so much:

    * 1 package (8 ounce) cream cheese, at room temperature
    * 1/2 cup granulated sugar
    * 1 tablespoon all-purpose flour
    * 1 large egg
    * 1 tablespoon finely grated orange peel
    * .
    * Bread:
    * 1 2/3 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground cinnamon
    * 1/2 teaspoon ground cloves
    * 1/4 teaspoon ginger
    * 1/4 teaspoon nutmeg
    * 1 cup pumpkin puree, canned or homemade
    * 1/2 cup vegetable oil
    * 2 large eggs
    * 1 1/2 cups granulated sugar
    * 1 cup chopped pecans or walnuts, optional

    Preparation:
    Preheat oven to 325°. Lightly grease two 8x4x3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until smooth and creamy. Set aside.

    Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans or walnuts, if using.

    Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.

    Bake in preheated 325° oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely.
    Pumpkin bread recipe makes 2 loaves.

    I also love Candied Pumpkin.

    * 5 lb pumpkin (approx.)
    * 4 cinnamon sticks
    * zest of one orange
    * juice of orange
    * 2 lb piloncillo
    * 4 cups of water

    Preparation:
    Cut off the stem off of the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts. Cut each piece in half lengthwise again and again until you have 8-10 long pieces of pumpkin. Cut the skin off of each piece and then cut the flesh into approximately 1 to 2-inch pieces. Place into a large saucepan and bring piloncillo, orange juice, orange zest, cinnamon sticks and water to a boil. Carefully add in pumpkin pieces and reduce to a simmer. Simmer for approximately 2 hours or until pumpkin is fork tender and the rest of the ingredients have reduced to a thick glaze. Remove from heat and let cool to room temperature before serving.

    OPTIONS-

    * If you don’t have piloncillo, substitute 1 3/4 cup dark brown sugar and 1/4 cup molasses.
    * You may leave the skin on the pumpkin.

  • geoboy says:

    pumpkin pie

  • da goddess says:

    pumpkin custard and then freeze it to eat later as ice cream

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