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Pumpkin Recipes

ARTICLE - Creating a Last-Minute
Thanksgiving Centerpiece to Remember

Super Moist Pumpkin Bread

Serves 20 - The moistness comes from
the addition of coconut milk!


3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.

2. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.

3. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

Nutrition Info:
* Servings Per Recipe: 20
* Amount Per Serving
* Calories: 361
* Total Fat: 17.9g
* Cholesterol: 0mg
* Sodium: 259mg
* Total Carbohydrates: 48.6g
* Dietary Fiber: 1.6g
* Protein: 3.6g

Addictive Pumpkin Muffins

A low-fat version of a pumpkin bread recipe using no oil. Try using a heat stable sugar substitute for half of the sugar for an even healthier treat.

Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour
Servings: 36


* 1 1/2 cups raisins
* 4 3/4 cups all-purpose flour
* 4 cups white sugar
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons nutmeg
* 1 1/2 teaspoons cinnamon
* 1 1/2 teaspoons ground cloves
* 6 eggs
* 1 (29 ounce) can pumpkin
* 1 cup unsweetened applesauce
* 1 cup chopped walnuts


1. Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.

2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.

3. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Nutrition Info:

* Servings Per Recipe: 36
* Amount Per Serving
* Calories: 207
* Total Fat: 3.3g
* Cholesterol: 35mg
* Sodium: 236mg
* Total Carbohydrates: 42.1g
* Dietary Fiber: 1.6g
* Protein: 3.6g


16 ounces cream cheese
1 package ranch party dip
1/4 teaspoon garlic salt
1/2 teaspoon onion powder
6 ounces hot pepper cheese, grated
6 ounces cheddar cheese, grated
2 1/4 ounces black olives, chopped
2 1/4 ounces green chilies, chopped

In a mixing bowl, beat cream cheese with party dip, garlic salt and onion powder. Blend in other cheese, olives, and green chilies. Form into a ball, roll in paprika to give a pumpkin color. Cover and refrigerate several hours or over night. Serve with crackers & vegetables.


Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible.

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.


1/2 cup butter, softened
1/2 cup brown sugar
1 cup all-purpose flour
1/2 cup rolled oats
2 eggs
3/4 cup white sugar
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
3. Bake in preheated oven 15 minutes, until set.
4. In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
5. Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.


1 c. flour
1 stick butter
1/2 c. chopped pecans, chopped fine

Melt butter and mix flour and pecans all together. Press in a long dish. Bake at 350 degrees for 10 to 12 minutes. Cool completely.

1 lg. instant Jell-O pudding, vanilla
1 c. milk
1 can mashed yams, or 1 can pumpkin
1 tsp. pumpkin pie spice for pumpkin pie
1 tsp. cinnamon for yam
1 tsp. vanilla
Cool Whip

Whip all together, except Cool Whip, and pour over cool crust. Top with Cool Whip. Sprinkle crushed pecans on top.

Pumpkin Flax Quickbread

This is a moist, dense quick bread suitable for breakfast or even Thanksgiving. It is a vegan version, containing no animal products.

Prep Time: 10 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 12


* 2 tablespoons flax seed meal
* 6 tablespoons water
* 1 1/2 cups sugar
* 1 cup canned pumpkin puree
* 1/2 cup applesauce
* 1 1/3 cups all-purpose flour
* 1/3 cup whole wheat pastry flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 3/4 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.

2. Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.

3. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan.

4. Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.

Nutrition Info:
* Servings Per Recipe: 12
* Amount Per Serving
* Calories: 178
* Total Fat: 1g
* Cholesterol: 0mg
* Sodium: 312mg
* Total Carbohydrates: 41.2g
* Dietary Fiber: 2g
* Protein: 2.4g

Toasted Pumpkin Seeds

This is what you can do with all those seeds after the Jack O' Lantern is carved! Any seasoning will work in place of salt. Try Cajun!

Read Reviews (14)
Prep Time: 5 Minutes
Cook Time: 45 Minutes
Ready In: 50 Minutes
Servings: 8


* 2 cups raw whole pumpkin seeds
* 2 tablespoons vegetable oil
* 1 tablespoon salt


1. Preheat oven to 325 degrees F (165 degrees C).

2. Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil. Sprinkle with salt.

3. Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.

Nutrition Info:

* Servings Per Recipe: 8
* Amount Per Serving
* Calories: 101
* Total Fat: 6.5g
* Cholesterol: 0mg
* Sodium: 875mg
* Total Carbohydrates: 8.6g
* Dietary Fiber: 0.6g
* Protein: 3g


2 cups cooked mashed pumpkin
1/2 cup honey
1 tsp. grated lemon rind
1 tsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1/4 tsp. salt

Mix all ingredients thoroughly. Simmer uncovered on low heat for about 40 minutes, stirring frequently until thick. Pour into jars & refrigerate.


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