{"id":1624,"date":"2018-09-28T00:00:00","date_gmt":"2018-09-28T07:00:00","guid":{"rendered":"https:\/\/www.vailhealth.org\/delicious-pumpkin-recipes\/"},"modified":"2018-09-28T00:00:00","modified_gmt":"2018-09-28T07:00:00","slug":"delicious-pumpkin-recipes","status":"publish","type":"post","link":"https:\/\/www.vailhealth.org\/es\/news\/delicious-pumpkin-recipes\/","title":{"rendered":"Delicious Pumpkin Recipes"},"content":{"rendered":"<p class=\"wp-block-paragraph\">October and pumpkin go hand-in-hand. As the days get shorter and the temperatures get colder now is the time to serve up warm and delicious pumpkin treats.<\/p>\n\n\n<p class=\"wp-block-paragraph\"><strong>PUMPKIN CAKE ROLL<\/strong><br><em>Total Time Prep: 20 min. + chilling Bake: 15 min. + cooling | Makes 12 servings<\/em><\/p>\n\n\n<p class=\"wp-block-paragraph\">Ingredientes<\/p>\n\n\n<ul class=\"wp-block-list\">\n<li>3 large eggs<\/li>\n\n\n<li>1 cup sugar<\/li>\n\n\n<li>2\/3 cup canned pumpkin<\/li>\n\n\n<li>1 teaspoon lemon juice<\/li>\n\n\n<li>3\/4 cup all-purpose flour<\/li>\n\n\n<li>2 teaspoons ground cinnamon<\/li>\n\n\n<li>1 teaspoon baking powder<\/li>\n\n\n<li>1 teaspoon ground ginger<\/li>\n\n\n<li>1\/2 teaspoon salt<\/li>\n\n\n<li>1\/2 teaspoon ground nutmeg<\/li>\n\n\n<li>1 cup finely chopped walnuts, optional<\/li>\n\n\n<li>Confectioners&#8217; sugar<\/li>\n\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\">FILLING:<\/p>\n\n\n<ul class=\"wp-block-list\">\n<li>6 ounces cream cheese, softened<\/li>\n\n\n<li>1 cup confectioners&#8217; sugar<\/li>\n\n\n<li>1\/4 cup butter, softened<\/li>\n\n\n<li>1\/2 teaspoon vanilla extract<\/li>\n\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\">Direcciones<\/p>\n\n\n<ul class=\"wp-block-list\">\n<li>Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, salt and nutmeg; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts (optional).<\/li>\n\n\n<li>Bake at 375\u00b0 for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners&#8217; sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack.<\/li>\n\n\n<li>In a bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1\/2 in. of edges. Roll up again without towel. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.<\/li>\n\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\">Nutrition Facts<br>1 slice: 312 calories, 17g fat (7g saturated fat), 81mg cholesterol, 247mg sodium, 36g carbohydrate (26g sugars, 2g fiber), 6g protein.<br>Originally published as Pumpkin Cake Roll in Country October\/November 2002<\/p>\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n<p class=\"wp-block-paragraph\"><strong>PUMPKIN-LENTIL SOUP<\/strong><br><em>Total Time: Prep: 15 min. Cook: 45 min. | Makes: 6 servings<\/em><\/p>\n\n\n<p class=\"wp-block-paragraph\">Ingredientes<\/p>\n\n\n<ul class=\"wp-block-list\">\n<li>3 cups water<\/li>\n\n\n<li>3 cups reduced-sodium chicken broth<\/li>\n\n\n<li>2\/3 cup dried lentils, rinsed<\/li>\n\n\n<li>2 large garlic cloves, minced<\/li>\n\n\n<li>1 tablespoon ground cumin<\/li>\n\n\n<li>2 teaspoons dried oregano<\/li>\n\n\n<li>1 can (15 ounces) pinto beans, rinsed and drained<\/li>\n\n\n<li>1 can (15 ounces) black beans, rinsed and drained<\/li>\n\n\n<li>1 can (15 ounces) solid-pack pumpkin<\/li>\n\n\n<li>1\/2 cup mild salsa<\/li>\n\n\n<li>1\/2 teaspoon salt<\/li>\n\n\n<li>5 cups fresh spinach, lightly packed<\/li>\n\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\">Direcciones<\/p>\n\n\n<ul class=\"wp-block-list\">\n<li>In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes.<\/li>\n\n\n<li>Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.<\/li>\n\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\">Nutrition Facts<br>1-1\/3 cups: 244 calories, 1g fat (0 saturated fat), 0 cholesterol, 857mg sodium, 44g carbohydrate (6g sugars, 11g fiber), 15g protein.<br>Originally published as Vitalicious Veggie Soup in Taste of Home September\/October 2016<\/p>\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n<p class=\"wp-block-paragraph\"><strong>PUMPKIN PIE CUPCAKES WITH WHIPPED CREAM<\/strong><br><em>Total Time: Prep: 45 min. Bake: 20 min. + cooling | Makes: 2 dozen<\/em><\/p>\n\n\n<p class=\"wp-block-paragraph\">Ingredientes<\/p>\n\n\n<ul class=\"wp-block-list\">\n<li>1 sheet refrigerated pie pastry<\/li>\n\n\n<li>1 can (15 ounces) solid-pack pumpkin<\/li>\n\n\n<li>4 large eggs<\/li>\n\n\n<li>1\/2 cup canola oil<\/li>\n\n\n<li>1\/2 cup water<\/li>\n\n\n<li>2 teaspoons vanilla extract<\/li>\n\n\n<li>3 cups all-purpose flour<\/li>\n\n\n<li>2 cups sugar<\/li>\n\n\n<li>1 tablespoon cornstarch<\/li>\n\n\n<li>2 teaspoons baking powder<\/li>\n\n\n<li>1 teaspoon baking soda<\/li>\n\n\n<li>1 teaspoon pumpkin pie spice<\/li>\n\n\n<li>1\/2 teaspoon salt<\/li>\n\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\">Direcciones<\/p>\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat oven to 350\u00b0. Line 24 muffin cups with foil liners.<\/li>\n\n\n<li>On a work surface, unroll pastry sheet. Cut 24 circles with a floured 2-1\/4-in. round cookie cutter, rerolling scraps as necessary. Press one pastry circle into each liner. Bake 10-12 minutes or until lightly browned. Cool on wire racks.<\/li>\n\n\n<li>In a large bowl, beat pumpkin, eggs, oil, water and vanilla until well blended. In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture. Pour 1\/4 cup batter into each prepared cup.<\/li>\n\n\n<li>Bake 20-25 minutes or until a toothpick inserted in center comes out clean, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely.<\/li>\n\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\">WHIPPED CREAM:<\/p>\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups heavy whipping cream<\/li>\n\n\n<li>1\/2 cup confectioners&#8217; sugar<\/li>\n\n\n<li>Ground cinnamon<\/li>\n\n\n<li>In a large bowl, beat cream until it begins to thicken. Add confectioners&#8217; sugar; beat until soft peaks form. To serve, dollop over cupcakes; sprinkle with cinnamon.<\/li>\n\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\">Nutrition Facts<br>1 cupcake: 297 calories, 15g fat (6g saturated fat), 60mg cholesterol, 185mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 4g protein.<br>Originally published as Pumpkin &#8220;Pie&#8221; Cupcakes in Simple &amp; Delicious December\/January 2016<\/p>\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n<p class=\"wp-block-paragraph\"><strong>PUMPKIN-SPICED HOT CHOCOLATE<\/strong><br><em>Total Time Prep\/Total Time: 25 min. | Makes 8 servings (1 cup each)<\/em><\/p>\n\n\n<p class=\"wp-block-paragraph\">Ingredientes<\/p>\n\n\n<ul class=\"wp-block-list\">\n<li>5 cups 2% milk<\/li>\n\n\n<li>1 package (10 to 12 ounces) white baking chips<\/li>\n\n\n<li>1 cup heavy whipping cream<\/li>\n\n\n<li>1\/2 cup solid-pack pumpkin<\/li>\n\n\n<li>1-1\/2 teaspoons ground cinnamon<\/li>\n\n\n<li>1 teaspoon vanilla extract<\/li>\n\n\n<li>1\/4 teaspoon ground ginger<\/li>\n\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\">TOPPING:<\/p>\n\n\n<ul class=\"wp-block-list\">\n<li>1\/2 cup heavy whipping cream<\/li>\n\n\n<li>2 tablespoons confectioners&#8217; sugar<\/li>\n\n\n<li>1\/4 teaspoon vanilla extract<\/li>\n\n\n<li>1\/8 teaspoon ground cinnamon<\/li>\n\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\">Direcciones<\/p>\n\n\n<ul class=\"wp-block-list\">\n<li>In a large saucepan, whisk milk, baking chips and cream over medium heat until smooth and creamy (do not boil). Remove from heat. Whisk in pumpkin, cinnamon, vanilla and ginger.<\/li>\n\n\n<li>Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners&#8217; sugar and vanilla; beat until soft peaks form. Top servings with whipped cream; sprinkle with cinnamon.<\/li>\n\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\">Nutrition Facts<br>1 cup with 2 tablespoons sweetened whipped cream: 436 calories, 31g fat (19g saturated fat), 70mg cholesterol, 117mg sodium, 33g carbohydrate (32g sugars, 1g fiber), 9g protein.<br>Originally published as Pumpkin Spice Hot Chocolate in Holiday &amp; Celebrations Cookbook 2016<\/p>\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n<p class=\"wp-block-paragraph\"><strong>PUMPKIN BREAD<\/strong><br><em>Total Time: Prep: 15 min. Bake: 65 min. + cooling | Makes: 1 loaf (16 slices)<\/em><\/p>\n\n\n<p class=\"wp-block-paragraph\">Ingredientes<\/p>\n\n\n<ul class=\"wp-block-list\">\n<li>1-2\/3 cups all-purpose flour<\/li>\n\n\n<li>1-1\/2 cups sugar<\/li>\n\n\n<li>1 teaspoon baking soda<\/li>\n\n\n<li>1 teaspoon ground cinnamon<\/li>\n\n\n<li>3\/4 teaspoon salt<\/li>\n\n\n<li>1\/2 teaspoon baking powder<\/li>\n\n\n<li>1\/2 teaspoon ground nutmeg<\/li>\n\n\n<li>1\/4 teaspoon ground cloves<\/li>\n\n\n<li>2 large eggs<\/li>\n\n\n<li>1 cup canned pumpkin<\/li>\n\n\n<li>1\/2 cup canola oil<\/li>\n\n\n<li>1\/2 cup water<\/li>\n\n\n<li>1\/2 cup chopped walnuts, optional<\/li>\n\n\n<li>1\/2 cup raisins, optional<\/li>\n\n\n<li>1\/2 cup chocolate chips, optional<\/li>\n\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\">Direcciones<\/p>\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat oven to 350\u00b0. Combine first eight ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.<\/li>\n\n\n<li>Pour into a greased 9&#215;5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.<\/li>\n\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\">1 slice: 221 calories, 10g fat (1g saturated fat), 23mg cholesterol, 212mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein.<br>Originally published as Pumpkin Bread in Taste of Home October\/November 1994<\/p>\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n<p class=\"wp-block-paragraph\">Recipes referenced from: <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-pumpkin-recipes\/view-all\/\" target=\"_blank\">https:\/\/www.tasteofhome.com\/collection\/best-pumpkin-recipes<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>October and pumpkin go hand-in-hand. As the days get shorter and the temperatures get colder now is the time to serve up warm and delicious pumpkin treats. PUMPKIN CAKE ROLLTotal Time Prep: 20 min. + chilling Bake: 15 min. + cooling | Makes 12 servings Ingredients FILLING: Directions Nutrition Facts1 slice: 312 calories, 17g fat&#8230;<\/p>","protected":false},"author":0,"featured_media":1625,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1624","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Delicious Pumpkin Recipes - Vail Health<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Delicious Pumpkin Recipes - Vail Health\" \/>\n<meta property=\"og:description\" content=\"October and pumpkin go hand-in-hand. 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As the days get shorter and the temperatures get colder now is the time to serve up warm and delicious pumpkin treats. 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