Pumpkin recipes for cakes, breads etc

I was wondering if anyone has good pumpkin recipes such as bread, tarts, cakes etc. There's already a thread about pumpkin soup recipes but I'm sure there are other ways to use pumpkins!

Go to allrecipes.com and there you will find tons of recipes for pumpkin bread, pies, muffins, etc. I found one a couple of years ago called "best pumpkin bread" (what else) and it has proved to be excellent. Have made huge batches for various catering events, etc. Makes good muffins too.

• 1 3/4 cups all-purpose flour
• 1 cup pumpkin
• 3/4 cup firmly packed brown sugar
• 1/2 cup soft margarine
• 2 teaspoons pumpkin pie spice (or 1.5 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg)
• 1 teaspoon baking soda
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
Directions
PREHEAT oven to 350° F. Grease 9x5-inch loaf pan.

COMBINE flour, pumpkin, brown sugar, butter, eggs, spice, baking soda, salt and baking powder in large mixer bowl. Pour into pan.

BAKE for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove to wire rack to cool completely.
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I haven't found pumpkin filling over here, though, and made an apple cinnamon cookie variation, if you are interested. (A giant cookie, with a soft consistancy)

There's always the iconic Australian pumpkin scone.
When cutting out these scones, never never ever twist the cutter or glass as they'll never rise if you do.

EDIT: self-raising flour threads

Pickled pumpkin.

My absolute favorite pumpkin recipe - Pumpkin Cheesecake!!!

I use Hokkaido pumpkins istead of canned - works great

As we cant post recipes from the net here, if you search "libby pumpkin cheesecake recipe" it should be the first hit!

Pumpkin Pancakes

Pumpkin Waffles

Haven't tried either of these recipes but plan to this week. I also use cooked and pureed Hokkaido pumpkin as a replacement for canned.

what do you use for graham cracker crumbs? cornstarch? fat-free sour cream (in Germany!) do you boil the pumpkin to get it soft and mushy to replace it with canned pumpkin?

yes, i am a novice baker, but i have fallen in love with pumpkins!

what do you use for graham cracker crumbs?

Leibniz Vollkorn Butterkeks smashed with a rolling pin or whizzed in the food processor

cornstarch?

Speisestärke (Mondamin or whatever)

fat-free sour cream?

regular sour cream

do you boil the pumpkin to get it soft and mushy to replace it with canned pumpkin?

If you're using a Hokkaido, cut it open, remove seeds and stringy stuff (skin can stay on), cut into chunks and boil in a bit of water or steam until tender. Mash or puree it and possibly let it drain in a colander lined with paper towels to remove some of the moisture and make it more like solid pack canned pumpkin.

[url=http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Lentil-and-Goat-Cheese-Salad-355212]Pumpkin, lentil, and goat cheese salad

Linking to recipes is perfectly fine, and that salad was fabulous when I made it two weeks ago. With Hokkaido.

Most pumpkin recipes are interchangeable with butternut squash / sweet potato / yam recipes too.

Tonight I'm making [url=http://www.epicurious.com/recipes/food/views/Kale-Butternut-Squash-and-Pancetta-Pie-230753]Kale, Butternut Squash, and Pancetta Pie

I also have an obsession with pumpkin Another favorite of mine (no recipe, just make it up every time I go)

I make pumkpin curry stew. I use what ever veggies I have (raw or frozen - chopped/cubed) in the fridge - add meat (brown in the spices - what ever I have, chicken, pork, beef) loads of curry spices and then dice up a pumpkin - mix it all in a roasting pan, put some veggie stock in it and roast in the oven for an hour. ALWAYS turns out wonderful.

for this, I only dice the pumkin, no precooking at all.

@westvan - thanks for the explanations. i'm one of those cooking people who needs a recipe first (sorry don and baddoggie, i know you will think i am a loser). then i will adjust it how i see fit to change taste, etc. if i like it (i have only had consistent success with muffins and banana nut bread).

i will try this pumpkin cheesecake and pancakes this weekend!

I just took some of these out of the oven; typing this as they cool! (Sorry, I realize they contain at least two ingredients that are difficult to get there.)

Pumpkin Chocolate Chip Muffins

1 2/3 cups flour (I like to mix 1 cup white and 2/3 cup whole wheat)
1 cup granulated sugar
1 Tablespoon pumpkin pie spice (mixture above)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
2 large eggs
1 cup plain pumpkin (half of a one-pound can, or slightly more)
1/2 cup butter, melted
1 cup chocolate chips (I use slightly less)

Grease muffin cups or use baking cups (makes 12 muffins.) Pre-heat oven to 350 degrees F.

Measure and mix dry and wet ingredients separately, then combine. Add chocolate chips. Don't overstir! Scoop batter into muffin cups and bake at 350 F for about 25 minutes.

Lower-fat ingredient substitution: I haven't tried it for awhile, but I used to use 1/4 cup butter and 1/4 cup molasses. Obviously, you could also use 4 egg whites instead of two eggs, but I hate using four eggs when two will do! You might need three German eggs - the large American ones are pretty big.

@oakley2 it would be great if you could share your cookies recipe

can you freeze pumpkin puree for another time? I'm going to attempt this cheesecake recipe and if i make the effort to make the pumpkin puree myself, i was hoping i could just a huge batch (I've got 3 hokkaidos at home) and save the rest for later for pancakes or something else.