Creamy Pumpkin Soup with Apple-Bacon Topping (Pumpkin Passion- Year Four: Volume 7; October, 2013)

Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Serves: 4

Ingredients: 
1 (15 oz.) can pumpkin (not pie filling)
2 c. chicken broth
2/3 c. heavy cream
1/2 tsp. pumpkin pie spice
2 T. maple syrup
2 slices bacon
1 cubed green apple
1 T. butter

Directions:
- Simmer pumpkin, broth, cream, and spice, whisking, until well blended and warmed through, about 5 min
- Add syrup and whisk until well blended, about 1 min
- Leave soup simmering
- Cook bacon
- Crumble bacon
- Cook 1 cubed green apple in butter until soft
- Spoon soup into bowls, top with the apples and crumbled bacon, and serve

*Beth found the recipe here

Pumpkin Cornbread (Pumpkin Passion- Year Four: Volume 7; October, 2013)

Prep time: 15 min
Cook time: 30 min
Chill time: 15 min
Ready in: 1 hour
Serves: 4- 8

Ingredients:  1 c. flour
1 T. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. brown sugar
1 c. cornmeal
2 eggs
1 c. pumpkin purée
1/4 c. vegetable oil
1 T. honey

Directions: 
- Preheat oven to 400
- Grease an 8x8" baking dish; set aside
- Whisk together flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal
- In another bowl, beat 2 eggs
- To eggs, add pumpkin purée, oil, and honey and mix until well combined
- Slowly stir wet mixture into dry mixture
- Stir until well incorporated
- Pour into baking dish
- Even out the surface of the cornbread mixture and put into oven
- Bake until a toothpick inserted in the middle comes out clean, about 30 min
- Let cool for at least 15 min before cutting

*I found the recipe here

Smoky Pumpkin Mac & Cheese (Pumpkin Passion- Year Four: Volume 7; October, 2013)

Prep time: 20 min
Cook time: 31- 40 min
Ready in: 51 min- 1 hour
Serves: 6- 10

Ingredients: 2 c. dry pasta
2 (12 oz.) cans evaporated milk
1 (15 oz.) can pumpkin puree
4 large eggs
1 1/2 tsp. smoked paprika
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne
2 c. cheddar cheese- shredded
1/2 c. Parmesan cheese
1/2 c. breadcrumbs (for garnish)
1/4 c. pumpkin seeds (for garnish)

Directions:
- Bring a large pot of salted water to a boil
- Cook pasta until al dente
- Preheat oven to 400
- Spray a 9x13" baking pan with cooking spray
- While pasta is cooking, whisk together evaporated milk, pumpkin, eggs, paprika, salt, pepper, and cayenne until combined; set aside
- Mix together cheddar and Parmesan cheeses until well blended; set aside
- When pasta is done cooking, drain it and return back to pot it cooked in
- Pour pumpkin mixture over pasta and stir until combined
- Continue cooking over medium-high heat, stirring occasionally, until the sauce comes to a simmer and thickens, about 3-4 min
- Remove pan from heat and stir in 2 c. cheese mixture until melted and evenly-distributed
- Pour about half of the pasta into prepared baking pan
- Sprinkle with 1/4 c. cheese mixture
- Pour remainder of the pasta to make a second layer
- Sprinkle with remaining cheese, breadcrumbs, and pumpkin seeds
- Bake until cheese is bubbling and breadcrumbs are toasted, about 20-25 min
- Remove from oven and serve immediately

*Dina found the recipe here

Caramel Pumpkin Pot de Creme (Pumpkin Passion- Year Four: Volume 7; October, 2013)

Prep time: 45 min
Cook time: 25 min
Chill time: 2 hours
Ready in: 3 hours, 10 min
Serves: 6- 8

Ingredients:
CARAMEL SAUCE:
1 c. sugar
4 T. water
4 T. butter
10 T. heavy cream
1/2 tsp. salt

POT DE CREME:
2 c. heavy cream
5 large egg yolks
1/4 c. sugar
Pinch of salt
1/2 c. + 2 T. pumpkin puree
1/4 c. caramel sauce (ingredients above, directions follow)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1 tsp. vanilla

Directions: 

- Beginning with making the caramel sauce, add sugar and water into a saucepan over medium low heat
- Stir until sugar has dissolved; using a wet brush to remove any crystals that form on the side while cooking
- Once sugar has dissolved, increase heat to high
- Periodically use handle to give the pot a swirl to keep the mixture moving; do not stir the mixture directly
- Mixture will start to bubble after a minute
- As mixture darkens to a deep amber color, approximately 5- 7 min, add butter and cream to saucepan
- Mixture will bubble wildly; whisk to combine (bubbles will subside upon cooling)
- Add salt and stir to combine
- In a separate, medium saucepan, bring Pot de Creme cream and sugar to a boil, whisking constantly until sugar is dissolved
- Put aside and let cool for 5 min
- In a medium, heatproof bowl, whisk egg yolks
- Add 1/4 c. cream mixture to eggs and whisk to combine
- Continue adding cream mixture in 1/4 c. increments to eggs until the two are fully combined
- Place fully combined mixture back in a pot and cook over moderate heat, stirring, until custard coats the back of the spoon, about 4 min
- Add remaining ingredients and stir to combine
- Transfer mixture to a blender and puree until very smooth, about 1 min
- Pour finished custard through a strainer into individual serving dishes
- Refrigerate until chilled, about 2 hours

*Julie found the recipe here

Pumpkin and Sausage Pasta (Pumpkin Passion- Year Four: Volume 7; October, 2013)

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Serves: 2- 4

Ingredients: 
1 3/4 c. uncooked penne pasta
2 Italian sausage links- casings removed
1/2 c. sweet onion- chopped
1 garlic clove- minced
1 teaspoon olive oil
1/3 c. white wine
1 bay leaf
3/4 c. chicken broth
1/3 c. canned pumpkin
3 tsp. fresh sage- minced
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. cinnamon
Dash nutmeg
3 T. half-and-half cream
2 T. Romano cheese- shredded

Directions: - Cook pasta according to package directions
- Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles
- Remove with a slotted spoon and drain on paper towels
- Discard drippings, reserving 1 tsp.
- Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender
- Add wine and bay leaf
- Bring to a boil; cook until liquid is reduced by half
- Stir in broth, pumpkin, 1 1/2 tsp. sage, and remaining seasonings
- Cook 1 min longer
- Add cream and sausage; heat through
- Remove bay leaf
- Drain pasta; transfer to a large bowl
- Add sausage mixture; toss to coat
- Sprinkle with cheese and remaining sage

*Liz found the recipe here

Pumpkin Ravioli with Browned Butter and Sage Appetizers (Pumpkin Passion- Year Four: Volume 7; October, 2013)

Prep time: 5 min

Cook time: 10- 20 min
Ready in: 15- 20 min
Serves: 4- 8

Ingredients: 
1 stick butter
7- 10 leaves sage
1 pkg. pumpkin ravioli
Parmesan cheese (for serving)

Directions: 
- Cook ravioli according to package directions
- Meanwhile, heat butter and sage in a sauce pan over low heat
- Watch for butter to turn a brown color and smell nutty
- Drain ravioli well and place on individual plates for serving
- Remove sauce from heat and pour over ravioli
- Top with Parmesan cheese