JOE'S INCREDIBLE BACON PUMPKIN PIE
In the spirit of fall here in the Pacific Northwest, here is a recipe of my friend Joe's own design! He sought to bring bacon to the dessert menu, and hunted for a pie media capable of sustaining a bacon infusion while retaining deliciousness. Pumpkin (perhaps rhubarb) is the only one he could think of. I offer this recipe to all you bacon lovers out there. Remember though, you might steal this recipe to publish it and make dirty millions, but the true bacon lover cares not for cash but only for cholesterol. Enjoy bacon lovers of America!
Provided by Crawford
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring a small pot of salted water to a boil; add the pumpkin and cook until soft enough to easily pierce with a fork, about 10 minutes. Drain.
- Mash the cooked pumpkin with a potato masher in your favorite large bowl. Mix the cream cheese and brown sugar with the mashed pumpkin. Whisk in the eggs one at a time. Add the vanilla, half-and-half, cinnamon, ginger, allspice, and cloves; stir until you have a thin batter. The batter should be slightly thinner than pancake batter. Pour the batter into the pie crusts.
- Place bacon in a large skillet over medium heat until evenly brown. Trim soft, fatty bits from strips. Press 7 pieces of bacon into the batter of each pie with a fork.
- Bake the pies in the preheated oven for 15 minutes. Decrease the heat to 375 degrees F (190 degrees C). Top each pie with 2 pieces of cooked bacon and bake another 30 minutes, or until a knife inserted in the center comes out clean. Allow pies to cool completely before serving.
Nutrition Facts : Calories 597 calories, Carbohydrate 48 g, Cholesterol 111.2 mg, Fat 41 g, Fiber 0.8 g, Protein 10.5 g, SaturatedFat 16 g, Sodium 667.9 mg, Sugar 34.2 g
EASY PUMPKIN SLOPPY JOES
Stirring canned pumpkin into sloppy joe meat may seem strange, but everyone is pleasantly surprised by these. Add cloves, nutmeg and chili powder for extra oomph, then plunk dill slices on top. -Donna Musser, Pearl City, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or large cast-iron skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in seasonings, ketchup and tomato juice; bring to a boil. Stir in pumpkin. Reduce heat; simmer, covered, to allow flavors to blend, about 15 minutes. Serve on buns. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 380 calories, Fat 15g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 925mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 3g fiber), Protein 25g protein.
PUMPKIN SLOPPY JOES
When my oldest granddaughter gave me eight of the 50 pumpkins she grew in her backyard, I didn't know how I'd use them all up! Then I remembered this recipe from a dear friend-I'm glad I tried it. I froze some of the pumpkin to use in this and other recipes, and also froze some of the sloppy joe mixture to enjoy later.-Eleanor McReynolds, Scott City, Kansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the pumpkin, tomato sauce, brown sugar, mustard, chili powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, cut American cheese slices with a pumpkin-shaped cookie cutter. Cut mozzarella cheese into shapes (triangles, half-circles, etc.) to make pumpkin faces. Spoon meat mixture onto buns and top each with a pumpkin.
Nutrition Facts : Calories 250 calories, Fat 8g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 607mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.
PUMPKIN SLOPPY JOES
From perfect entertaining: This savory dish, a variation of Sloppy Joes with a Halloween twist is very flavorful and unique. Sloppy Joes don't have to go far to look slightly disgusting and messy, and this version is sure to please all those sloppy eaters. This is also a very low fat dish that is perfect to serve to mixed company. Kids will love the sloppiness and adults will appreciate the slightly more "grown up" flavor. This is great on rolls or thick slices of French bread, my preference.
Provided by ellie3763
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy saucepan brown the ground turkey over medium high heat.
- Reduce the heat to medium and add the onions. Cook until the onions are almost soft and translucent.
- Add the garlic and cook for additional minute or two.
- Add the remaining ingredients and mix well.
- Bring the mixture to a boil, then cover, reduce the heat, and simmer for 15 minutes. Serve hot.
PUMPKIN JOES
Sloppy Joes, only with a pumpkin twist for fall. We live in Circleville, where the annual Pumpkin Show is huge, and my kids and I made this recipe up so we could have an easy sandwich available during the festivities. It can be made ahead and frozen or refrigerated.
Provided by WARREN4
Categories Sloppy Joes
Time 1h15m
Yield 40
Number Of Ingredients 12
Steps:
- Brown the ground beef with the onion in a large skillet over medium heat, breaking up the meat as it cooks, until the beef is crumbly and starting to brown, about 10 minutes.
- Drain the fat from the beef, and stir in the pumpkin pie spice, thyme, rosemary, salt, Worcestershire sauce, hot pepper sauce, tomato soup, celery soup, and pumpkin. Mix in the pumpkin, and stir until all ingredients are well combined.
- Bring the mixture to a boil, reduce the heat, and simmer until the flavors have blended and the mixture is thickened, 45 minutes to 1 hour.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 26.5 g, Cholesterol 35.7 mg, Fat 9.7 g, Fiber 2 g, Protein 13.8 g, SaturatedFat 3.3 g, Sodium 514.2 mg, Sugar 2.1 g
PUMPKIN SLOPPY JOE HAND PIES
Creamy pumpkin puree and a hint of warm spices replace the standard ketchup in this fun fall twist on classic sloppy joes. As a finishing touch, the filling is tucked neatly inside cute little gourd-shaped pies for a festive handheld dinner that's just a little less "sloppy."
Provided by Catherine McCord
Categories main-dish
Time 50m
Yield 8 hand pies
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shallots and bell pepper and cook, stirring occasionally, until just softened, 3 to 4 minutes. Add the turkey, 1 teaspoon pumpkin pie spice, 1 teaspoon salt and a few grinds of black pepper. Cook, breaking up the turkey with a wooden spoon or spatula, until no longer pink, 5 to 6 minutes. Stir in the pumpkin puree, tomato paste, brown sugar and Greek yogurt until well combined. Transfer to a medium bowl and refrigerate to cool slightly while you prepare the dough.
- Meanwhile, roll out 1 pie crust into a 12-inch round with a rolling pin. Use a 4-inch pumpkin-shaped cutter to cut out 8 pumpkins, rerolling the scraps as needed. Divide the pumpkins between the prepared baking sheets (these are the bottom crusts). Repeat with the remaining sheet of pie dough, but do not transfer the cutouts to the baking sheets (these are the top crusts); set aside.
- Scoop 2 tablespoons of the turkey mixture into the center of each bottom crust leaving a generous border around the edges.
- Use your finger to dab the edges of the dough with water and top each with a top crust to completely cover the filling. Press down gently around the edges with your fingers to seal. Sprinkle with pumpkin pie seasoning and a pinch of salt. Cut three vertical slits in the top of each hand pie to resemble the ribs on a pumpkin.
- Bake until the crusts are golden brown, 15 to 18 minutes. Let cool slightly on the baking sheet before serving, about 5 minutes.
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