Type what you have

Ingredients

• ✓ sugar pumpkin
• carrot
• onion
• vegetable oil
• potato
• water
• chicken bouillon
• heavy cream
• nutmeg
• black pepper
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
3. 3 Bake in preheated oven 40 minutes, until soft but not blackened.
4. 4 In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
5. 5 Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

By Craig

Ingredients

• ✓ sugar pumpkin

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
3. 3 Bake in the preheated oven, foil-side up, until tender, about 1 hour.
4. 4 Scrape pumpkin flesh from shell halves and puree in a blender.
5. 5 Strain to remove any remaining stringy pieces.
6. 6 Use or store in the freezer in freezer-safe bags.

By Gidget

Ingredients

• ✓ sugar pumpkin

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Cut pumpkin into small manageable pieces; cut off pith and seeds and discard.
3. 3 Place cut pumpkin, skin-side up, in a large roasting pan. Add 1/4 inch of water.
4. 4 Bake, uncovered, until tender, about 1 hour. Remove from oven and let cool for 10 to 20 minutes.
5. 5 Cut skin away from cooled pumpkin pieces. Transfer pumpkin flesh to a food processor and puree until smooth, or mash pieces in a bowl with a potato masher.

By The Allrecipes Community

Ingredients

• ✓ sugar pumpkin
• kuri pumpkin
• kabocha squash

Instructions

1. 1 Wash the outside of the pumpkins and squash, remove stems, and cut into quarters. Scrape out the seeds and stringy membranes.
2. 2 Line the bottom of a slow cooker with the sugar pumpkin pieces, skin-side up. Layer kuri and kabocha pieces in between the other pieces.
3. 3 Cover and cook on Low for 3 1/2 hours.
4. 4 Remove pumpkin and squash skins and blend with an immersion blender on low speed until the pulp is smooth. Mix to combine and either use right away or allow to cool before freezing.

By Buckwheat Queen

Ingredients

• ✓ sugar pumpkin
• water

Instructions

1. 1 Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot). Set trivet inside.
2. 2 Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin. Place pumpkin with the cut-side down on the trivet. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.
3. 3 Close and lock the lid; set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pumpkin from the pot and set on a rack until cook enough to handle, about 5 minutes.
5. 5 Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.

By France Cevallos

Ingredients

• ✓ sugar pumpkin
• spinach
• cream cheese
• white cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.
3. 3 Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.
4. 4 Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.

By TOBERAH

Ingredients

• ✓ sugar pumpkin
• brown sugar
• butter
• ground cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut off pumpkin top; reserve. Scrape out seeds.
3. 3 Add brown sugar and butter to pumpkin cavity; sprinkle with cinnamon. Replace pumpkin top. Transfer pumpkin to a baking pan with a small amount of water at the bottom.
4. 4 Bake in the preheated oven until tender, about 30 minutes.

By Kim Smith

Ingredients

• ✓ sugar pumpkin
• white sugar
• coconut milk
• cardamom

Instructions

1. 1 Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
2. 2 In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.

By KULSUM HUSSEIN

Ingredients

• ✓ sugar pumpkin
• salt
• pepper
• all-purpose flour
• butter

Instructions

1. 1 Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2x3 inch pieces.
2. 2 Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat.
3. 3 Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.

By Janet Milburn

Ingredients

• ✓ sugar pumpkin
• chicken stock
• heavy cream
• nutmeg
• sage
• salt
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
2. 2 Add chicken stock to pumpkin and purée. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage, and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream.

By Kathy

Ingredients

• ✓ sugar pumpkin
• butter
• brown sugar
• curry powder
• chicken broth
• pumpkin seed oil
• sour cream
• pumpkin seed

Instructions

1. 1 Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
3. 3 Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.

By lintlin

Ingredients

• ✓ sugar pumpkin
• onion
• celery
• shortening
• ground beef
• black pepper
• ketchup
• garlic
• salt
• worcestershire sauce
• tomato sauce
• soy sauce
• mushroom
• brown sugar
• cream of celery soup
• white rice

Instructions

1. 1 Preheat oven to 375 degrees F (190 Degrees C). Cut off top of pumpkin, scrape out seeds and pith.
2. 2 In a large deep skillet, saute vegetables in 1/4 cup shortening until soft. Add beef; cook and crumble until evenly brown. Add the pepper, ketchup, garlic, salt, Worcestershire sauce and tomato sauce. Simmer 15-20 minutes.
3. 3 In a large mixing bowl, combine 2 cups of the beef mixture, soy sauce, mushrooms, brown sugar, soup and rice. Mix well, pour into pumpkin and replace lid. Cover and freeze remaining beef mixture.
4. 4 Place filled pumpkin on a baking sheet and bake for one hour or until pumpkin is tender. As you serve dinner, be sure to scoop out a little of the cooked pumpkin too.

By Joan

Ingredients

• ✓ sugar pumpkin
• pie crust
• egg
• brown sugar
• flour
• salt
• pumpkin pie spice
• evaporated milk

Instructions

1. 1 Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
2. 2 In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3. 3 Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
4. 4 Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

By Beth Sigworth

Ingredients

• ✓ sugar pumpkin
• demerara sugar
• heavy cream
• sour cream
• egg
• all-purpose flour
• pumpkin pie spice
• salt
• pie crust

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange pumpkin halves, cut-sides down, on the prepared baking sheet.
3. 3 Bake in the preheated oven until flesh is tender throughout, about 40 minutes. Set aside to cool.
4. 4 Increase the oven temperature to 425 degrees F (220 degrees C).
5. 5 Scrape pumpkin flesh into a large bowl; beat in sugar, heavy cream, sour cream, eggs, flour, pumpkin pie spice, and salt until smooth. Divide pumpkin filling between pie crusts.
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 45 minutes.

By Lori B Howe

Ingredients

• ✓ sugar pumpkin
• balsamic vinegar
• maple syrup
• olive oil
• garlic powder
• onion powder
• kosher salt
• black pepper
• goat cheese
• oregano

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
2. 2 Place pumpkin on a secure cutting board; cut top and bottom off pumpkin, removing as much of the stem as possible. Remove pumpkin peel using a sharp vegetable peeler or paring knife. Cut pumpkin in half; scoop out seeds and strings using a spoon. Trim away any pieces of stem that remain. Cut each pumpkin half into ½-inch strips; chop each strip into ½-inch cubes. Place cubed pumpkin in a large bowl.
3. 3 Combine balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and black pepper in a small bowl; pour over pumpkin pieces and toss to thoroughly coat. Transfer pumpkin to the prepared baking sheet in an even layer.
4. 4 Bake in the preheated oven for 20 minutes. Stir gently; continue baking until pumpkin softened and slightly caramelized, 25 to 30 minutes more, stir again if needed. Serve pumpkin warm; top with goat cheese and fresh oregano.

By Kim

Ingredients

• ✓ sugar pumpkin
• vegetable oil
• salt
• ginger
• cinnamon
• egg
• honey
• milk
• heavy cream
• pie crust

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly oil the foil.
2. 2 Cut pumpkin in half; remove seeds. Lightly oil cut surfaces; place cut-sides down on the prepared jelly roll pan.
3. 3 Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.
4. 4 Increase the oven temperature to 400 degrees F ( 205 degrees C).
5. 5 Scrape out pumpkin flesh into a bowl; mash by hand or purée in small batches in a blender.
6. 6 Place pie dough into the bottom and up sides of a 9-inch pie plate; flute edges
7. 7 Combine 2 cups pumpkin purée, salt, ginger, and cinnamon, in a large bowl; beat in eggs, honey, milk, and cream. Pour filling into pie shell.
8. 8 Bake in the preheated oven until a knife inserted 1 inch from the edge of pie comes out clean, 50 to 55 minutes. Cool on a wire rack.

By Cali

Ingredients

• ✓ sugar pumpkin
• butter
• onion
• orecchiette pasta
• orange bell pepper
• heavy cream
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Melt 1/2 the butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add pumpkin and cook for 2 minutes. Cover, reduce heat, and cook, stirring often, until soft, 25 to 30 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until almost tender yet firm to the bite, about 10 minutes, 2 minutes less than indicated on the package. Drain and transfer to a bowl.
3. 3 Melt the remaining butter in a second skillet and cook bell peppers until softened, 5 to 10 minutes. Add to the bowl with the cooked pasta.
4. 4 Once pumpkin is tender, add cream and Parmesan cheese to skillet. Season with salt and pepper and stir until smooth. Add drained pasta and cooked bell peppers and mix well.

By Natasha Titanov

Ingredients

• ✓ sugar pumpkin
• pie crust
• egg white
• white sugar
• evaporated milk
• egg
• brown sugar
• cinnamon
• ginger
• nutmeg
• salt

Instructions

1. 1 Cut pumpkin into halves and remove seeds. Cut seeded pumpkin into 3-inch chunks.
2. 2 Bring a large pot of water to a boil. Cook pumpkin in boiling water until tender, about 20 minutes; drain. Set pumpkin aside to cool until the skin hardens and the flesh is cool enough to handle.
3. 3 Scrape pumpkin flesh from skin into a large bowl; transfer to a food processor and blend until smooth. Put pureed pumpkin into a fine mesh strainer set over a bowl and set aside to drain.
4. 4 Preheat oven to 425 degrees F (220 degrees C).
5. 5 Press pie crusts into pie pans. Trim dough to overlap edges of pans by about 1/4 inch.
6. 6 Dip a fork into the egg white first and then into the sugar. Put the tines onto the rim of your pie crust and press down, leaving little ridges that will brown when they are cooked.
7. 7 Bake pie crust in preheated oven until slightly set, about 5 minutes. Place pie pans onto a cookie sheet.
8. 8 Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl; pour into the prepared crusts. Fold strips of aluminum foil around the edges of the crusts.
9. 9 Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C).
10. 10 Continue baking pie until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool 30 minutes before serving.

By B52JUNEBUG

Ingredients

• ✓ sugar pumpkin
• all-purpose flour
• white sugar
• baking soda
• baking powder
• clove
• cinnamon
• nutmeg
• allspice
• salt
• vegetable oil
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut-side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
3. 3 Stir flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice, and salt together in a large bowl. Beat 2 cups pumpkin puree, vegetable oil, and eggs together in a separate bowl. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups, filling 3/4 full.
4. 4 Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

By Julie

Ingredients

• ✓ sugar pumpkin
• pork shoulder
• shallot
• salt
• rosemary
• black pepper
• fennel seed
• thyme
• cayenne pepper
• all-purpose flour
• olive oil
• hard apple cider

Instructions

1. 1 Cut pork into large chunks; place in a bowl. Add shallots, salt, rosemary, black pepper, fennel seeds, thyme, and cayenne pepper; mix thoroughly. Cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Add flour to pork; toss to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.
4. 4 Slowly cut top off pumpkin by inserting the tip of a knife at a 45-degree angle into top; cut all the way around to remove "lid" with stem. Scrape seeds and fibers off bottom of lid and inside pumpkin using a large spoon or ice cream scoop.
5. 5 Line bottom of a baking pan with parchment paper; place pumpkin on top. Stuff pumpkin with browned pork; pour in cider. Cover with pumpkin lid.
6. 6 Bake in the preheated oven until pork is very tender, about 4 hours, adding a little more cider after a few hours, since it evaporates a lot. Remove from oven; rest. Brush pumpkin with some rendered fat from bottom of the pan.
7. 7 Scoop pork onto serving plates; cut pumpkin into pieces to serve. Combine remaining rendered fat with cooking liquid from inside pumpkin; rest 3 to 5 minutes. Skim most fat off top of sauce; spoon over pork.

By John Mitzewich

Ingredients

• ✓ sugar pumpkin
• pie dough
• egg white
• water
• heavy cream
• egg
• brown sugar
• maple syrup
• all-purpose flour
• vanilla extract
• cinnamon
• nutmeg
• clove
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place pumpkin halves, cut-side down, on prepared baking sheet.
3. 3 Roast pumpkin in the preheated oven until tender, about 1 hour. Set aside until cool enough to handle, at least 15 minutes. Remove seeds from pumpkin and discard. Scoop pumpkin flesh into a food processor and blend until smooth. Reduce oven temperature to 375 degrees F (190 degrees C).
4. 4 While pumpkin is roasting, roll out pie dough to fit in a 9-inch pie dish. Crimp edges to form a border. Refrigerate dough until chilled, at least 45 minutes.
5. 5 Line chilled pie dough with 2 sheets of aluminum foil and pour pie weights into the foil.
6. 6 Bake in the preheated oven until crust is set on the sides and lightly golden on the border, about 25 minutes. Remove aluminum foil with pie weights. Whisk egg white and water together in a small bowl. Brush border of pie crust with egg white mixture and return to oven. Bake until bottom of the pie appears dry and set, about 10 minutes more. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C).
7. 7 Whisk 2 cups pumpkin puree, cream, eggs, brown sugar, maple syrup, flour, vanilla, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. Pour pumpkin mixture into baked pie crust.
8. 8 Bake pie in the preheated oven until just set in the center, about 50 minutes.

By jennifermo

Ingredients

• ✓ sugar pumpkin
• ground beef
• pork sausage
• salt
• pepper
• pumpkin pie spice
• brown sugar
• chicken stock
• long grain rice
• wild rice
• cream of celery soup
• cream of mushroom soup
• mushroom stem and piece
• green bean

Instructions

1. 1 In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
2. 2 Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
4. 4 Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
5. 5 Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.

By Teri Blackburn Pell

Ingredients

• ✓ sugar pumpkin
• butternut squash
• butter
• carrot
• onion
• celery
• heavy cream
• sour cream
• chicken broth
• nutmeg
• black pepper
• salt
• asiago cheese

Instructions

1. 1 Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
3. 3 Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
4. 4 While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorative soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.

By Sandi

Ingredients

• ✓ sugar pumpkin
• vegetable oil
• beef stew meat
• potato
• carrot
• onion
• green bell pepper
• water
• garlic
• salt
• black pepper
• beef bouillon granules
• tomato

Instructions

1. 1 Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add beef; cook until evenly brown. Stir in potatoes, carrots, onion, bell pepper, water, garlic, salt, and black pepper; bring to a boil. Reduce heat; simmer, about 2 hours. Dissolve bouillon into beef mixture; stir in tomatoes.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Cut top off pumpkin, remove seeds and pulp, and transfer to a heavy baking pan. Fill pumpkin with beef mixture; brush outside of pumpkin with remaining 1 tablespoon oil.
4. 4 Bake in the preheated oven until tender, 2 hours. Serve stew from pumpkin, scraping out some pumpkin flesh with each serving.

By Cathryn Gross

Ingredients

• ✓ sugar pumpkin
• olive oil
• salt
• cooking spray
• sour cream
• creme de cacao liqueur
• butter
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• pumpkin pie spice
• baking soda
• baking powder
• salt
• chocolate chip

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Toss pumpkin cubes, olive oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
3. 3 Roast pumpkin in preheated oven for 30 minutes, increase heat to 425 degrees F (220 degrees C), and continue roasting until the pumpkin is tender, about 30 minutes more.
4. 4 Cool pumpkin cubes completely. Trim away outer edges so you have only soft, mashable pumpkin remaining. Measure 2 cups of mashed pumpkin; reserve remainder for another use.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
6. 6 Mash 2 cups pumpkin, sour cream, and creme de cacao together in a bowl with a potato masher until the mixture is relatively lump-free.
7. 7 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Beat vanilla extract and the pumpkin mixture into the butter mixture with the last egg.
8. 8 Mix flour, pumpkin pie spice, baking soda, baking powder, and 1/4 teaspoon salt together in a separate bowl; stir into the pumpkin mixture. Fold chocolate chips through the resulting batter and pour into the prepared baking dish.
9. 9 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

By MattS