25
1

Pumpkin Recipes

  • Upload
    heidi

  • View
    217

  • Download
    0

Embed Size (px)

DESCRIPTION

Pumpkin recipes.

Citation preview

1

2

INDEX

Pumpkin Pie Smoothie Eggless Pumpkin Bread Moist Pumpkin Bread ............................... 5 Old-fashioned Pumpkin Nut Loaf ........ 5/6 Pumpkin Bread 1 Pumpkin Bread 2 ....................................... 6 Pumpkin Loaf Pumpkin Tea Bread .................................. 7 Pumpkin Raisin Bread ........................... 7/8 Pumpkin-Oatmeal Loaf Spicy Pumpkin-Nut Bread ....................... 8 Whole Wheat Pumpkin Nut Bread Pumpkin Cornbread ................................. 9 Cream Cheese Filled Pumpkin Muffins ............................................... 9/10 Easy Pumpkin Cake ................................ 10 Pumpkin Rolls .................................... 10/11 Pumpkin Angel Food Cake Pumpkin Cake 1 ...................................... 11 Pumpkin-Apple-Date-Nut Cake ....... 11/12 Pumpkin Cake 2 Pumpkin Cake and Frosting .................. 12 Pumpkin Pie Cake .............................. 12-13 Pumpkin Bars Pumpkin cheese Swirl Brownies ............ 13 Great Pumpkin Cookies .................... 13/14 Pumpkin Cookies Pumpkin Squares .................................... 14 Baked Pumpkin Custard Praline Pumpkin Dessert Pumpkin Bread Pudding ........................ 15

Pumpkin Crunch 1 Pumpkin Crunch 2 Pumpkin Dessert .................................... 16 Pumpkin Ice Cream Pie Filling ....... 16/17 Pumpkin Ice Cream Squares Pumpkin Party Dessert Cream Pumpkin Pie .............................. 17 No Weep Meringue For Any Pie Famous Pumpkin Pie Impossible Pumpkin Pie ........................ 18 Pumpkin Chiffon Pie 1 Pumpkin Chiffon Pie 2 Pumpkin Custard Pie ............................ 19 Pumpkin Pecan Pie ........................... 19/20 Pumpkin Pie 1 Pumpkin Pie 2 Pumpkin Pie 3 ........................................ 20 Pumpkin Pie Squares Pumpkin Tofu Pie Self-Crust Pumpkin Pie......................... 21 Pumpkin Dip ..................................... 21/22 Toasted Pumpkin Seeds Fiji Cream of Pumpkin Soup Fresh Pumpkin soup .............................. 22 Amish Pumpkin Pancakes Pumpkin Pancakes Harvest Casserole .................................. 23 Hawaiian pumpkin Casserole Honeyed Mashed Pumpkin Pumpkin Ice Cream ............................... 24 Pumpkin Doughnuts ......................... 24/25

3

Select cooking pumpkins (also known as sugar or pie pumpkins) for best results in recipes. Cooking pumpkins are smaller, more rounded, squat shape, and darker in color than jack-o-lantern type pumpkins. Jack-o-’lantern-type pumpkins are usually taller and heavier and have a stringy, watery flesh which makes them poor eating. The cooking pumpkins that taste best are smaller in size, weighing less than 4 to 7 pounds. An attached stem on the pumpkin prevents spoilage, especially if kept at the 50 to 55º range. Look for a long stem that has been cut off the vine instead of pulled.

Pumpkins should be heavy for their size, free of blemishes and the rind should be hard. Bruised or otherwise, injured pumpkins should be examined for evidence of decay that may have penetrated the flesh. Decay may appear as a watery or tater soaked area, sometimes covered with a mold like growth. Extra large pumpkins may have a stringy, coarse flesh and be less flavorful than the medium or small ones.

When scooping out a pumpkin, we usually create two things, a jack-o’- lantern and a mess! This year, don’t throw away all of that “mess”. Save the seeds and turn them into a delicious snack “Roasted Pumpkin Seeds”.

A 4-pound pumpkin will yield 2 pounds of raw flesh and 6 ounces of seeds.

One pound of raw peeled pumpkin will yield 4 cups of raw, chunked pumpkin, approximately 2 cups of cooked, pureed drained flesh. Estimate ¾ cup of pureed pumpkin per pound of whole pumpkin.

Pumpkin chunks will keep in the refrigerator in a plastic bag for at least one week. Don’t leave chunks at room temperature.

For long storage, cook pumpkin, puree, and package in freezer containers (bags or boxes).

Pumpkin may be cooked in the following ways after peeling and cutting into 1½ to 2-inch chunks.

1. Stem pumpkin in basket with 1-inch of water in steamer. Steam for 15 to 20 minutes depending on the size of the chunks.

2. Boil pumpkin in a small amount of water for 8 to 12 minutes. 3. Bake pumpkin with skin on cut into 3 to 4-inch chunks in a covered casserole

for 40 minutes at 375º. Cool before cutting off skin. 4. Microwave pumpkin cut into 1 ½ to 2-inch chunks in covered dish for 8

minutes or less.

4

Pumpkin may also be halved, seeded and pulp removed, and placed flesh down in a baking pan with a small amount of water. Bake at 350º for 1½ hours or until flesh is tender.

Pumpkin may also serve as a container for a garden vegetable soup. Choose a 7 to 8 pound eating pumpkin and cut a lid in the top, leaving the stem as a handle. Clean it out and brush interior with 2 tablespoons melted butter. Place in a large pan or oven to table dish, replace lid and bake at 400º for 20 minutes. Make soup stock, place in pumpkin, and bake with lid on for 45 to 60 minutes until flesh is tender but not soft. Place pumpkin on serving dish. To serve, ladle out the soup, scraping out portion of pumpkin flesh with each serving.

Cooked pumpkin can be pureed in a blender, food processor, or food mill. A food mill tends to give the best results because it eliminates stringy fibers. The food processor and blender tend to produce a soupy consistency.

Pumpkin is an excellent source of Vitamin A, potassium and other minerals. It is also rich in fiber and complex carbohydrates and low in calories.

Pumpkin can be substituted in almost any recipe for winter squash and in many sweet potato recipes.

5

Pumpkin Pie Smoothie Serves 4

1 can (15 oz.) pure pumpkin, chilled 1 can (12 oz.) evaporated milk, chilled 1 (8 oz.) container of whipped topping ¼ cup granulated sugar ¼ teaspoon pumpkin pie spice Whipped cream for top, if desired Combine pumpkin, evaporated milk, whipped topping, sugar and pumpkin pie spice in blender, cover. Blend until mixture is smooth.

Eggless Pumpkin Bread

2½ cups sifted flour 2 teaspoons soda ¼ teaspoon salt 1 teaspoon cinnamon ½ teaspoon cloves ¼ teaspoon nutmeg and allspice 2 cups sugar ½ cup oil 2 cups or 1 small can pumpkin Mix together flour and spices. In bowl, mix sugar, oil and pumpkin by hand. Add flour mixture a little at a time until blended. Pour into 2 greased and floured loaf pans. Bake at 350º for 1 hour.

Moist Pumpkin Bread Serves 32

⅔ cups shortening 2⅔ cups sugar 4 eggs 2 cups cooked, mashed pumpkin ⅔ cup water 3⅓ cups all-purpose flour ½ teaspoon baking powder 2 teaspoon soda ½ teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves ⅔ cup pecans or walnuts, ground ⅔ cup raisins, plumped Cream shortening. Gradually add sugar, beating well. Add eggs. Mix well. Stir in pumpkin and water. Combine flour, baking powder, soda, salt, cinnamon and cloves. Add to creamed mixture, mixing well. Fold in nuts and raisins. Spoon into 2 well greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350º for 1 hour and 10 minutes or until bread tests done. 125 calories, 6 g fat, 165 mg sodium, 266 mg cholesterol. Old-Fashioned Pumpkin Nut Loaf

2 cups all-purpose flour 2 teaspoons pumpkin pie spice 2 teaspoons baking powder 1 teaspoon salt ½ teaspoon baking soda 2 large eggs 1 can (15 oz.) pure pumpkin

6

½ cup granulated sugar ½ cup packed brown sugar ½ cup evaporated milk 1 tablespoon vegetable oil ¼ cup chopped nuts Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend eggs, pumpkin, granulated sugar, brown sugar, evaporated milk and vegetable oil in large mixing bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts. Bake at 350º for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Pumpkin Bread 1 Makes 3 loaves

⅔ cup shortening 2 cups granulated sugar 4 eggs 2 cups canned pumpkin ⅔ cup water 3⅓ cup all-purpose flour 2 teaspoons baking soda ¾ teaspoon salt ½ teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon ground cloves ⅔ cup each walnuts and raisins Cream shortening. Add sugar and beat well. Add eggs then stir in pumpkin and water. Combine flour with baking soda, salt, baking powder, cinnamon and cloves. Add the creamed mixture,

and then fold in nuts and raisins. Pour batter in two 9 x 5 x 3-inch greased loaf pans. Bake at 350º for 1 hour.

Pumpkin Bread 2 Makes 2 loaves

3 cups sugar 1 cup oil 1 can (16 oz.) pumpkin 4 eggs, beaten 3½ cup flour 2 teaspoons soda 2 teaspoons salt 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice ½ cloves ⅔ cup water Combine sugar, oil, pumpkin and eggs in bowl; beat until light and fluffy. Sift flour, soda, salt, baking powder, cinnamon, nutmeg, allspice and cloves together. Add to pumpkin mixture alternately with water, mixing well after each addition. Pour into 2 greased and floured 5 x 9-inch loaf pans. Bake at 350º for 45 minutes or until loaves test done. Cool in pans for 10 minutes. Remove to wire rack to cool completely.

7

Pumpkin Loaf Makes 1 loaf

Mix together: 1¼ cups oats 1 cup flour ⅓ cup chopped nuts ½ teaspoon nutmeg 1 teaspoon cinnamon ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon baking powder Add to mixture: ¼ cup milk 1 egg 1 teaspoon vanilla 1 cup canned pumpkin ¾ cup brown sugar ½ cup vegetable oil Stir together until moist and spread in lightly greased and floured loaf pan. Topping: ¼ cup oats ¼ cup flour ¼ cup margarine 3 tablespoons chopped nuts 1 teaspoon cinnamon ¼ cup brown sugar Mix together and crumble over batter. Bake at 350º for 45 minutes Per slice: Calories 279; Fat 12.5 gm; Sodium 203 mg; Fiber 3 gm.

Pumpkin Tea Bread Makes 2 loaves

3 cups sugar 1 cup vegetable oil 3 eggs ½ teaspoon salt ½ teaspoon baking powder 1 can (2 cups) pumpkin 3 cups flour 2 teaspoons vanilla 2 teaspoons cinnamon 2 teaspoons nutmeg 1 teaspoon baking soda Cream oil and sugar, add eggs and pumpkin. Combine dry ingredients; add to creamed mixture, then add vanilla. Pour batter into 2 ungreased loaf pans that have waxed paper used to line the bottom of the pan. Bake at 350º for 75 minutes. Cool in pan, and then remove. Let stand 2 days to ripen. Serve as bread or dessert with whipped cream.

Pumpkin Raisin Bread Makes 1 loaf

1½ cups sugar 2 eggs ½ cup oil 1½ cups mashed pumpkin 1⅔ cups flour 1 teaspoon soda 1½ teaspoons baking powder ¾ teaspoon salt 1 teaspoon cinnamon 1 teaspoon cloves

8

1 teaspoon nutmeg ½ cup chopped walnuts ½ cup raisins Combine sugar, eggs and oil in bowl; mix well. Sift in flour, soda, baking powder, salt, cinnamon, cloves and nutmeg; mix well. Stir in walnuts and raisins. Pour into greased and floured 5 x 9-inch loaf pan. Bake at 325º for 50 minutes or until bread tests done. May substitute 1-tablespoon pumpkin pie spice for spices.

Pumpkin-Oatmeal Loaf Makes 1 loaf

1 cup quick-cooking oats, uncooked 1 cup finely chopped dates 1 cup chopped raisins 1 cup chopped pecans 1½ cups hot milk 1 teaspoon vanilla 2 eggs, beaten ½ cup canned pumpkin 2 cups all-purpose flour ¾ cup sugar 1 tablespoon plus l teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg Combine oats, dates, raisins, pecans, and milk; mix well and let stand for 10 minutes. Stir in vanilla, eggs, and pumpkin. Combine remaining ingredients, mix well, and gradually stir in oat mixture. Spoon into a greased and floured large loaf pan

(9 x 5 x 3). Bake at 350º for 65 minutes or until a toothpick inserted comes out clean. Cool on wire rack. Excellent served with light cream cheese or honey butter.

Spicy Pumpkin-Nut Bread Makes 1 loaf

2½ cups sifted enriched flour 1 tablespoon baking powder 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon ground cloves ½ teaspoon mace ½ teaspoon soda 1 cup chopped pecans ½ cup shortening 1 cup brown sugar 2 eggs 1 cup buttermilk or sour milk ¾ cup mashed cooked pumpkin Sift together flour, baking powder, salt, spices and soda. Mix in pecans. Cream together shortening and sugar until light and fluffy. Add eggs and beat well. Combine buttermilk or sour milk and pumpkin. Add to creamed mixture alternately with flour mixture. Turn batter into well-greased 5½ x 9½-inch loaf pan. Bake in moderate oven 350º for 1 hour and 15 minutes.

9

Whole Wheat Pumpkin Nut Bread Makes 1 loaf

1 cup whole-wheat flour 1 cup sugar ⅔ cup all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon baking powder ½ teaspoon salt ½ teaspoon ground cloves 1 cup cooked or canned pumpkin ½ cup egg substitute ⅓ cup water ¼ cup canola oil ½ cup chopped walnuts In a bowl combine the first eight ingredients. In another bowl, combine the pumpkin, egg substitute, water and oil; mix well. Stir into dry ingredients just until moistened. Fold in walnuts. Spoon into a 9 x 5 x 3-inch loaf pan coated with nonstick cooking spray. Bake at 350º for 60 to 65 minutes or until test done. Cool 15 minutes before removing from pan to a wire rack.

Pumpkin Cornbread

1½ cups cornmeal ½ cup whole-wheat flour 1 tablespoon baking powder 3 tablespoons granulated sugar 1 teaspoon cinnamon 1 teaspoon salt 1 egg 3 tablespoons vegetable oil ¾ cup canned pure pumpkin 1½ cups milk

Sift dry ingredients. Beat the egg. Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps. Pour into a greased 8-inch square pan. Bake at 350º for 30 to 35 minutes. Cool for 10 minutes. Cut into squares.

Cream Cheese Filled Pumpkin Muffins

Makes 24 muffins

2¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon cinnamon ½ teaspoon slat ½ teaspoon coriander 3 eggs, lightly beaten 2 cups granulated sugar 1 cup pumpkin ½ cup vegetable oil ½ teaspoon vanilla extract Filling 6 oz. of cream cheese, softened 1 egg 1 tablespoon granulated sugar Topping ¾ cup coconut ½ cup pecans, chopped ¼ cup granulated sugar ½ teaspoon cinnamon Combine flour, baking soda, cinnamon, salt and coriander in a bowl. Set aside. In another bowl, mix eggs, sugar, pumpkin, oil and vanilla extract. Mix in dry ingredients, stirring until moist.

10

Filling Beat cream cheese until smooth. Add eggs and sugar. Beat until well mixed. Topping: Combine all topping ingredients together. Spoon one-half of batter into 24 greased muffin cups (cups should be filled half full). Spoon about 1 tablespoon of filling on top. Fill with remaining batter. Sprinkle with topping. Bake at 350º for 20 to 25 minutes or until a wooden pick comes out clean. Transfer to rack to cool completely.

Easy Pumpkin Cake

1 box butter recipe yellow cake mix 1 (16 oz.) can pumpkin or pumpkin pie filling 4 eggs ¼ cup vegetable oil ¼ cup water ¾ cup granulated sugar ½ teaspoon nutmeg 1½ teaspoons cinnamon Preheat oven to 325º. With an electric mixer, blend all ingredients until moistened on low speed, then 2 minutes on medium speed. Pour into greased and floured bunt or tube cake pan and bake for 45 to 60 minutes. Let cool completely before removing from pan as this is a very moist cake.

Pumpkin Rolls Makes 15 rolls

1 package (16 oz.) hot roll mix ⅓ cup warm water (105º-115º) 1 cup canned or cooked, mashed pumpkin 1 egg 2 tablespoons sugar Filling 2 tablespoons margarine, melted ½ cup sugar 1½ teaspoons pumpkin pie spice ⅓ cup raisins ½ cup finely chopped nuts Glaze 1 cup sifted confectioners’ sugar 1 tablespoon plus 1 teaspoon milk ¼ teaspoon vanilla Dissolve yeast packet from hot roll mix package in warm water, let stand 5 minutes. Combine pumpkin, egg, and 2 tablespoons of sugar; mix well. Add yeast, stir in flour packet from hot roll mix package to make a stiff dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85º) 45 minutes or until doubled in bulk. Turn dough out onto floured surface; knead 12 times. Roll dough into a 15-inch x 12-inch rectangle. Spread with melted margarine. Combine ½ cup sugar, pumpkin pie spice; sprinkle over margarine. Top with raisins and nuts. Beginning at a long side, roll up dough jellyroll style; press edges and ends together securely. Cut into 1-inch

11

slices; place rolls in a 13 x 9-inch pan. Cover and let rise free from drafts for 30 minutes or until double in bulk. Bake at 375º for 20 minutes until golden. Combine glaze ingredients until smooth and drizzle over warm rolls.

Pumpkin Angel Food Cake

1 box angel food cake mix 1 (15 oz.) can pumpkin pie filling 1 tablespoon pumpkin pie spice 1 cup water Mix above ingredients and bake in an ungreased 9 x 13-inch pan for 30 minutes in a 350º oven. Serve with a dollop of whipped cream.

Pumpkin Cake 1

4 eggs 1 cup oil 2 cups sugar 2 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon vanilla 1 teaspoon salt 1 can pumpkin Beat eggs, sugar and oil together for 2 minutes. Add remaining ingredients, put pumpkin in last. Bake 350º until done to touch. About 45 minutes. Icing 8 oz. cream cheese 1 stick butter

1 box powdered sugar 1 teaspoon vanilla 1 cup nuts (pecan pieces) Mix until smooth, then add nuts.

Pumpkin-Apple-Date-Nut Cake

2 cups sugar ½ cup salad oil 3 eggs 2 cups canned pumpkin 2½ cups all-purpose flour 2½ teaspoons pumpkin spice 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 cup applesauce 1 (8 oz.) chopped dates (reserve ⅓ cup) 1 cup pecans, chopped Sauce: ⅓ cup dates (reserved) 1 cup brown sugar ¾ stick butter 1 teaspoon vanilla extract ½ cup chopped pecans ½ cup evaporated milk Mix sugar, oil and eggs. Add pumpkin and applesauce. Mix together all dry ingredients. Add dry ingredients to above mixture; add nuts and dates. Bake in large bundt pan, which has been greased. Bake at 350º for 1 to 1¼ hours. Mix all sauce ingredients in saucepan and cook until it boils. When cake is done, use on cake.

12

Makes a large cake, or can also be made into loaf pans, 2 (5 x 9 x 3-inch) pans.

Pumpkin Cake 2 Serves 16

2 cups sugar 1½ cups oil 4 eggs 2 cups self-rising flour 2 teaspoons soda 1 teaspoon salt 1 tablespoon cinnamon 1½ cups canned pumpkin 8 oz. of cream cheese, softened ½ cup margarine, softened 1 pound confectioners’ sugar Chopped walnuts Cream sugar and oil in mixing bowl until well blended. Add eggs; beat well. Add mixture of flour, soda, salt and cinnamon; mix well. Add pumpkin; mix well. Pour into 3 greased and floured 9-inch cake pans. Bake at 350º for 30 minutes or until cake tests done. Cool in pan for 5 minutes. Remove to wire rack to cool completely. Combine cream cheese, margarine and confectioners’ sugar in bowl; mix well. Spread between layers and over top and side of cake. Sprinkle with walnuts. Let cake stand for 12 to 24 hours before serving.

Pumpkin Cake and Frosting Serves 10 to 12

Cake: 2 cups pumpkin 1 cup vegetable oil 2 cups sugar 4 eggs, beaten 2 cups flour 2 teaspoons soda 2 teaspoons cinnamon ½ teaspoon salt Mix eggs and sugar; beat well. Add vegetable oil and beat thoroughly. Add flour and spices, then salt. Beat well. Add pumpkin and beat at low speed. Pour into well-greased tube pan. Bake at 350º for 40 to 60 minutes. Frosting 8 oz. of cream cheese 1 box confectioners’ sugar 1 stick margarine 1 tablespoon vanilla Cream butter and cheese. Stir in confectioners’ sugar; add vanilla. Beat well and spread on Pumpkin cake

Pumpkin Pie Cake

1 (29 oz.) can pumpkin pie mix 3 eggs 3 teaspoons cinnamon 1 cup sugar 1 teaspoon salt 1 (12 oz.) can evaporated milk 1 yellow cake mix 1 cup chopped pecans

13

¾ cup melted butter 1 large container of Cool Whip Mix first 6 ingredients together; pour into greased 9 x 12-inch pan. Sprinkle cake mix over mixture. Sprinkle nuts over cake mix. Pour butter over entire top. Bake at 350º for 1 hour. Cool completely. Cover with Cool Whip. Refrigerate.

Pumpkin Bars Serves 12

3½ oz. of flaked coconut 1 cup chopped walnuts ¼ cup butter, melted 14 oz. of sweetened condensed milk ½ teaspoon salt 2 eggs 2 tablespoons pumpkin pie spice 1 cup graham cracker crumbs 2 cups pumpkin Combine coconut, cracker crumbs, walnuts and melted butter in a large mixing bowl. Mix well. Press ⅔ of mixture into an ungreased 13 x 9 x 2- inch baking pan. Combine pumpkin, milk, eggs, spice and salt. Spoon over coconut mixture. Sprinkle remaining coconut mixture over top. Bake at 375º for 30 to 35 minutes. Cool in pan. Chill. Cut in bars. 312 calories, 18 g fat, 240 mg sodium, 57 mg cholesterol.

Pumpkin Cheese Swirl Brownies

Brownie Batter 1 package fudge brownie mix 3 eggs ½ cup vegetable oil ¼ cup water Cheese Swirl 1 (8 oz.) package cream cheese 6 tablespoons granulated sugar 1 egg 3 tablespoons all-purpose flour ½ teaspoon cinnamon ⅓ cup pure pumpkin from can Preheat oven to 350º. Make brownie batter according to package instructions and pour into a 9 x 13-inch baking pan. Cheese Swirl: Mix cream cheese, sugar and eggs until smooth. Slowly add flour and mix until well combined. Stir in pumpkin and cinnamon using spoon. Spoon cheese mixture over batter. Swirl with knife to marbleize. Bake 40 minutes or until toothpick inserted in center comes out with fudge crumbs. Cool completely in pan. Cut into squares or decorative shapes with cookie cutters.

Great Pumpkin Cookies Makes 20 large cookies

2 cups all-purpose flour 1⅓ cups quick cooking oats 1 teaspoon baking soda 1 teaspoon ground cinnamon

14

½ teaspoon salt 1 cup (2 sticks) margarine, softened 1 cup granulated sugar 1 cup packed brown sugar 1 cup pure pumpkin 1 egg 1 teaspoon vanilla extract ¾ cup raisins Combine flour, oats baking soda, cinnamon and salt in medium bowl. Beat butter, granulated and brown sugar in large mixing bowl until light and fluffy. Add pumpkin, egg and vanilla extract, mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop ¼ cup dough onto prepared baking sheet, spread into 3-inch circle or oval. Repeat with remaining dough. Bake at 350º for 14 to 16 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Decorate as desired with icing, morsels, candies, raisins or nuts.

Pumpkin Cookies Makes 4 dozen

½ cup butter 1¼ cups granulated sugar 2 eggs, beaten 1½ cups cooked or canned pumpkin ½ teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground ginger 1 teaspoon lemon or vanilla extract 2⅓ cups sifted all-purpose flour

4 teaspoons baking powder 1 cup raisins (optional) 1 cup chopped nuts (optional) In a large mixing bowl with an electric mixer, beat butter and sugar until smooth and creamy. Add eggs, mixing well. In a separate bowl, blend pumpkin with salt, cinnamon, nutmeg and ginger. Fold pumpkin mixture into the butter mixture. Add extract; mix well. Sift together flour and baking powder; add to batter and mix until smooth. Add raisins and nuts; mix well. Drop batter by teaspoonful onto greased baking sheets. Bake in a preheated 400º oven for 13 to 15 minutes, checking for doneness after 13 minutes. Transfer to racks to cool.

Pumpkin Squares

Serves 16

1 box spice cake mix ½ cup melted margarine 1 egg ½ cup brown sugar 2 teaspoons pumpkin pie spice ⅔ cup milk 1 teaspoon cinnamon ½ cup nuts, chopped ¼ cup margarine, softened Reserve 1 cup cake mix. To the remaining cake mix, add ½ cup melted margarine and one egg in bowl; mix well. Press over bottom of 9 x 13-inch pan. Combine pumpkin, 2 eggs, brown sugar, pie spice and milk in bowl. Beat until smooth. Pour over mixture. Mix together reserved cake mix, cinnamon, nuts, and ¼ cup softened margarine in

15

small bowl. Sprinkle over pumpkin layer. Bake at 350º for 45 to 50 minutes or until knife inserted in center comes clean. Cool. Serve with whipped topping.

Baked Pumpkin Custard Serves 8

1 (29 ounce) can pumpkin 2 cups hot milk ⅔ cup granulated sugar ¼ teaspoon ground nutmeg 4 eggs 1 cup ginger snap cookie crumbs 4 tablespoon melted butter or margarine 2 teaspoons vanilla extract ⅓ cup toasted pine nuts Beat together pumpkin, milk, sugar, nutmeg and eggs in a large bowl. Stir in ginger snap crumbs, butter and vanilla. Butter eight 10 ounce baking cups. Spoon pumpkin mixture into cups; sprinkle tops with pine nuts. Place cups in a large shallow baking pan filled with hot water deep enough to half immerse cups. Bake in a 350º oven for 45 minutes or until custard is set. Serve at room temperature or chilled.

Praline Pumpkin Dessert Serves 12

1 (15 oz.) can pumpkin 1 (12 oz.) can evaporated milk 3 eggs

1 cup granulated sugar 4 teaspoons Pumpkin pie spice 1 (18.25 oz.) box white cake mix 1½ cup nuts, chopped ¾ cup butter, melted Mix first five ingredients until smooth. Pour into greased 9 x 13-inch pan. Sprinkle dry cake mix over mixture, and then sprinkle with nuts. Pour melted butter over top. Bake 50 to 60 minutes at 350º.

Pumpkin Bread Pudding

Serves 4 to 6

1 pound firm French bread 2 cups half-and-half 1½ cups granulated sugar 3 eggs 1 (15 oz.) can pumpkin pie mix ½ cup raisins ½ cup pecans Whipped cream Lightly grease a medium casserole dish. Preheat the oven to 350º. Tear the bread into medium pieces. Add to a mixing bowl. Sprinkle on the sugar. In a separate bowl, lightly beat the eggs. Add the half-and-half and pumpkin mix. Toss the mixture with the bread. Place half in the casserole. Add the raisins and pecans. Top with the other half of the mixture. Bake for 25 to 35 minutes or until firm and lightly brown. Serve warm with whipped cream.

16

Pumpkin Crunch 1

1 package yellow cake mix 1 small can evaporated milk 1¼ cups sugar ½ teaspoon salt ½ cup melted margarine 1 (16 oz.) can pumpkin 3 eggs 4 teaspoons pumpkin pie spice 1 cup pecans, chopped Preheat oven to 350º. Grease bottom of 9 x 13-inch pan. Combine pumpkin, milk, eggs, sugar, spice, and salt in a large bowl. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Top with pecans. Drizzle melted margarine on top. Bake 50 to 60 minutes. A good dessert or breakfast cake.

Pumpkin Crunch 2

2 (8 oz.) cans pumpkin pie filling 1 box spice cake mix 1 cup chopped pecans 2 sticks butter or margarine, melted In greased and floured 9 x 13-inch pan, pour pumpkin pie filling. Sprinkle spice cake mix evenly over top. Sprinkle chopped nuts over spice cake. Pour butter over mixture. Bake at 325º for 70 to 75 minutes.

Pumpkin Dessert Serves 12

1 (2-layer) package yellow cake mix ½ cup melted margarine 1 egg 1 (16 oz.) can pumpkin pie filling 2 cups milk 2 eggs ¼ cup margarine, softened ½ cup chopped pecans ¼ cup sugar 1 teaspoon cinnamon Reserve 1 cup cake mix. Combine remaining cake mix, melted margarine and 1 egg in bowl; mix well. Press into 9 x 13-inch baking pan. Combine pumpkin, milk and 2 eggs in bowl; mix well. Pour over crumb layer. Mix ¼ cup margarine, reserved 1 cup cake mix, pecans, sugar and cinnamon in bowl until crumbly. Sprinkle over pumpkin mixture. Bake at 325º for 1 hour or until set. Serve warm with whipped topping.

Pumpkin Ice Cream Pie Filling Serves 8

1 (18 oz.) can pumpkin pie mix 1 pint fat-free vanilla ice cream ½ cup brown sugar 2 tablespoons fat-free margarine Beat pumpkin pie and ice cream together. Spoon into a prepared light graham cracker crust. Freeze 1 hour. In saucepan heat brown sugar and margarine to boiling. Remove from

17

heat and drizzle over pie. Freeze until firm. Let pie stand at room temperature 15 minutes before serving.

Pumpkin Ice Cream Squares Serves 16

¼ cup melted margarine ¼ cup sugar 1 cup gingersnap crumbs 1 teaspoon unflavored gelatin ¼ cup cold water ½ cup cooked pumpkin ½ teaspoon salt 1 teaspoon cinnamon ¼ teaspoon nutmeg 1 teaspoon vanilla extract 1 quart vanilla ice cream, softened Mix margarine, sugar and gingersnap crumbs in bowl; reserve ⅓ cup. Press remaining crumb mixture into 8 x 8- inch dish. Soften gelatin in cold water in saucepan. Add pumpkin, salt, cinnamon, nutmeg and vanilla; mix well. Cook over low heat until gelatin dissolves, stirring constantly. Spoon into chilled bowl. Cool. Fold in ice cream. Spoon over crust. Sprinkle with reserved crumbs. Freeze until firm. Cut into 2-inch squares.

Pumpkin Party Dessert Serves 40

1 (30 oz.) can pumpkin pie mix 1 (8 oz.) carton egg substitute or 8 egg whites 1 cup skim milk

2 (8¼ oz.) boxes butter cake mix 3 tablespoons butter buds sprinkles 1 cup warm water Fat-free whipped topping Preheat oven to 350º. Spray two 11 x 17-inch jelly roll pans with nonfat cooking spray. Combine the pumpkin pie mix, eggs, and milk in a medium bowl; mix well. Spread the mixture into the prepared jellyroll pans. Sprinkle 1 box of cake mix over the pumpkin mixture in each jellyroll pan. Dissolve the butter buds in the warm water. Drizzle (or spray) mixture over the cake mix in each jellyroll pan. Bake for 25 minutes. Serve warm with a dollop of fat-free whipped topping. Calories: 131, Fat: 2g, cholesterol: 0g, carbohydrate: 27g, Fiber: 1g, Protein: 2g, Sodium: 231mg

Cream Pumpkin Pie

¾ cup sugar 3 tablespoons cornstarch ½ teaspoon salt 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon ginger ¼ teaspoon cloves 1 cup canned or mashed, cooked pumpkin 2 cups milk 3 slightly beaten egg yolks 1 - 9” baked pastry shell (1 recipe meringue) In sauce pan mix sugar, cornstarch, salt and spices and gradually stir in pumpkin and milk. Cook and stir till

18

mixture thickens and comes to a boil. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into egg yolks. Cook and stir 2 minutes. Cool to room temperature. Pour into cooled pastry shell (top with meringue). Bake in 350º oven for 12 to 15 minutes. Cook before cutting.

No Weep Meringue For Any Pie

½ cup water 1 tablespoon cornstarch ¼ cup sugar Dash of salt 3 egg whites Combine first 4 ingredients and cook over low heat (stirring) until it turns white “cool”. Beat the egg whites very stiff, fold in the cooled mixture. Spread on pie and brown in 350º oven for 12 to 15 minutes.

Famous Pumpkin Pie

¾ cup granulated sugar ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground cloves 2 large eggs 1 (15 oz.) can pure pumpkin 1 (12 oz.) can evaporated milk 1 uncooked 9-inch (4-cup volume) deep-dish pie shell

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and Sugar-spice mixture. Gradually sit in evaporated milk. Pour into pie shell. Bake in preheated 425º oven for 15 minutes. Reduce temperature to 350º bake for 49 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Note: Do not freeze, as this will cause the crust to separate from the filling. 1¾ teaspoons pumpkin pie spice may be substituted for cinnamon, ginger and cloves; however, the taste will be slightly different. For 2 shallow pies: Substitute two 9-inch (2 cups volume) pie shells. Bake in preheated 425º oven for 15 minutes. Reduce temperature to 350º bake for 20 to 30 minutes or until pies test done.

Impossible Pumpkin Pie

16 oz. can pumpkin 12 oz. can skimmed evaporated milk ½ cup baking mix or magic mix 2½ teaspoons pumpkin pie spice 2 tablespoons margarine 2 eggs ¾ cup sugar 2 teaspoons vanilla Beat ingredients in blender on high speed 1 minute or beat mixture with a mixer for 2 minutes until smooth. Pour

19

into lightly greased 10-inch pie plate. Bake at 350º for 50 minutes or until set. Per serving: calories 190; fat 4.6gm; sodium 165 mg; fiber 1.5gm

Pumpkin Chiffon Pie 1

1 envelope unflavored gelatin ¾ cup brown sugar ½ teaspoon salt ½ teaspoon nutmeg 1 teaspoon cinnamon ½ cup milk ¼ cup cold water 3 egg yolks 1 cup cooked pumpkin Dissolve gelatin in water. Mix all the other ingredients, including gelatin, except the egg whites and put into saucepan over medium heat for 10 minutes, stirring constantly. Remove from heat and cool until mixture is partially set. Beat egg whites until stiff. Add ¼ cup sugar and beat into pumpkin mixture. Pour into 9-inch baked pie shell. Top with whipped cream before serving.

Pumpkin Chiffon Pie 2 Makes 8 servings

1 cup mashed cooked pumpkin 3 cups miniature marshmallows 1 teaspoon allspice ¼ teaspoon salt 1 envelope whipped topping mix 1 baked 9-inch pie shell

Combine pumpkin, marshmallows, allspice and salt in saucepan; mix well. Cook over low heat until marshmallows are melted, stirring constantly. Cool. Prepare whipped topping mix using package directions; fold into pumpkin mixture gently. Pour into pie shell. Chill until firm.

Pumpkin Custard Pie

Makes 6 servings

½ cup sugar 1 tablespoon cornstarch 2 eggs 2 cups milk 2 tablespoons butter, chopped ½ teaspoon allspice 3 tablespoons (heaping) pumpkin 1 unbaked 8-inch pie shell Combine sugar and cornstarch in bowl; mix well. Add eggs; beat until light. Add milk, butter and allspice; mix well. Stir in pumpkin. Pour into pie shell. Bake at 425º for 25 minutes or until set.

Pumpkin Pecan Pie

3 eggs 1 cup sugar Combine slightly beaten eggs with sugar. Add: ½ cup light syrup 1 teaspoon vanilla

20

1 cup pumpkin ½ cup cinnamon ¼ teaspoon salt Pour into 9-inch pastry shell. Sprinkle 1 cup pecans on top. Bake 450º for 10 minutes reduce heat to 350º for 30 minutes.

Pumpkin Pie 1 Makes 1 pie

2 cups cooked pumpkin 4 eggs, separated 1 cup sugar ½ teaspoon pumpkin pie spice 1 tablespoon cornstarch ⅓ cup cream ¼ cup butter, melted 1 teaspoon orange juice Combine pumpkin, egg yolk (slightly beaten), and a mixture of sugar, cornstarch, and pumpkin pie spice; beat for 5 minutes. Mix in cream, butter and orange juice. Beat the egg whites until rounded peaks are formed. Fold into pumpkin mixture. Pour into 9-inch pie shell. Bake at 375º about 45 minutes or until a knife comes out clean when inserted halfway between center and edge of filling. Cool before serving.

Pumpkin Pie 2 Makes 2 pies

1½ cups brown sugar 1 cup mashed pumpkin 1 teaspoon flour 1 teaspoon cinnamon 3 cups milk ½ teaspoon nutmeg ½ teaspoon allspice Sprinkle of cloves 5 eggs, separated Mix pumpkin, milk, and egg yolks, mix well. Add brown sugar, flour, cinnamon, nutmeg, allspice, and cloves, mix well. Beat egg whites until stiff and fold them into the mixture. Bake at 400º for 15 minutes then reduce to 350º for 20 to 30 minutes.

Pumpkin Pie 3

1 (16 oz.) can pumpkin 1 (12 oz.) can sweetened condensed milk 2 eggs 1 teaspoon pumpkin pie spice Combine all ingredients and mix well. Pour into pie shell. Bake 15 minutes at 425º, then reduce heat and bake 35 to 40 minutes longer at 350º

21

Pumpkin Pie Squares Serves 12

¾ cup flour ¾ cup oats, uncooked 1 (4 oz.) package butterscotch pudding mix ½ cup margarine, softened ½ teaspoon pumpkin pie spice ½ cup pecans, chopped 2 cups pumpkin ½ cup sugar 1 teaspoon pumpkin pie spice 2 eggs 1 (12 oz.) can sweetened condensed milk 1 cup coconut In large bowl, combine until crumbly the first 6 ingredients. Press into bottom of 13 x 9-inch pan. Combine remaining ingredients and blend well. Pour over the crust. Bake at 350º for 35 minutes. Cool. Cut into 12 squares. Top each with Cool Whip topping. Decorate with candy pumpkins or candy corn (optional) Calories 298; fat 16.3g; sodium 167mg; cholesterol 41.3mg

Pumpkin Tofu Pie

1 (9-inch) deep dish pie crust 1 pound firm silken tofu 1 cup sour cream 2 cups canned or fresh cooked pumpkin 1 cup packed brown sugar 1 teaspoon cinnamon ½ teaspoon powdered ginger

¼ teaspoon nutmeg ¼ teaspoon ground cloves Preheat oven to 350º. Put tofu and sour cream in blender and purée until smooth. Add pumpkin, brown sugar and spices; continue to blend until all ingredients are thoroughly combined. Pour mixture into pie crust and bake for 1 hour.

Self-Crust Pumpkin Pie Serves 8

2 large or three medium eggs 2 cups canned or cooked pumpkin (or yams 1 pound can) 1 cup dry milk ⅔ cup brown or white sugar ¼ teaspoon salt 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon nutmeg ¼ cup flour 1 cup water Mix all ingredients except water. Slowly stir in water, mix well. Pour into greased 9-inch pie plate. Bake at 350º for 45 to 55 minutes or until a knife inserted 1-inch from the center comes out clean.

Pumpkin Dip

2 (8 oz. packages) cream cheese (softened) 1 cup powdered sugar 1 (15 oz.) can pure pumpkin

22

½ to 1 teaspoon ginger 1 teaspoon cinnamon Mix cream cheese and powder sugar together in bowl with mixer. Add pumpkin and spices and blend well. Use ginger snaps to dip.

Toasted Pumpkin Seeds

Seeds of one pumpkin 2 tablespoons vegetable oil Salt to taste Method: Rinse seeds to remove strings and pulp and pat dry with paper towels. Spread seeds on baking sheet and let stand for several hours to dry. Preheat oven to 350º. Toss the seeds with oil and salt to taste. Toast the seeds in oven, stirring every five minutes or so, until golden brown, about 25 minutes. Let cool completely. Taste and add more salt if needed.

Fiji Cream of Pumpkin Soup Serves 4

2 tablespoons grated onion 2 tablespoons butter 2 cups chicken broth ¼ cup potato flakes 1 teaspoon salt ¼ teaspoon white pepper ⅛ teaspoon nutmeg 1⅔ cups evaporated milk 1 cup cooked pumpkin

Sauté onion in butter in saucepan. Add broth. Bring to a boil. Remove from heat. Stir in potato flakes and seasoning. Beat until smooth. Add evaporated milk and pumpkin; mix well. Simmer for 15 minutes, stirring frequently. Ladle into serving bowls. Garnish with sour cream.

Fresh Pumpkin Soup Makes 9 servings

8 cups chopped fresh pumpkin (about 3 pounds) 4 cups chicken broth 3 small tart apples, peeled and chopped 1 medium onion, chopped 2 tablespoons lemon juice ½ teaspoon ground ginger or 2 tablespoons minced fresh gingerroot ½ teaspoon salt Toasted Pumpkin Seeds (recipe on page 17) In slow cooker, combine the first eight ingredients, mix well. Cover and cook on low for 8 to 10 hours or until pumpkin and apples are tender. Meanwhile, toss the pumpkin seeds. Cool pumpkin mixture slightly, process in batches in a blender or food processor. Transfer to a large saucepan, heat through. Garnish with toasted pumpkin seeds. One serving (one cup) calories 102; fat 2g; cholesterol 0; sodium 567mg; carbohydrate 22g; fiber 3g; protein 3g.

23

Amish Pumpkin Pancakes

1 cup flour Pinch of baking soda 2 tablespoons granulated sugar ¼ teaspoon cinnamon ⅛ teaspoon ginger ⅛ teaspoon nutmeg 1 egg well beaten 1¼ cup milk 2 tablespoons melted shortening ½ cup canned pumpkin (or mashed sweet potato, cooked) Combine flour, baking soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once. Serve hot with butter and syrup of confectioner; sugar.

Pumpkin Pancakes Makes 16 pancakes

2 cups biscuit mix 2 teaspoons cinnamon 1½ cup milk 2 tablespoons oil 2 eggs 2 tablespoons brown sugar ½ teaspoon allspice ½ cup canned pumpkin 1 teaspoon vanilla This is a moist and tender pancake! Combine biscuit mix, brown sugar and spices. Add milk, pumpkin, oil, eggs and vanilla. Beat until smooth. In a skillet, using a small amount of oil,

cook over medium-high heat until browned on both sides. Per pancake: calories 102; fat 4.5g; sodium 211mg; fiber 0,6g

Harvest Casserole Makes 16 (1/2 cups) servings

1 (30 oz.) can pumpkin pie mix 1 (21 oz.) can apple pie filling 1 egg white ¾ cup reduced-fat baking mix ½ cup quick cooking oats ¼ cup packed brown sugar ½ teaspoon ground cinnamon Preheat oven to 450º. Coat a 2-quart microwave-safe casserole dish and a baking sheet with nonfat cooking spray. Combine pumpkin pie mix and apple pie filling in the prepared casserole dish. Cover and microwave on high in a carousel microwave for 4 to 5 minutes or until fully heated. Mix the egg white, baking mix, oats, brown sugar, and cinnamon in a bowl with a pastry blender or fork until crumbly. Sprinkle the mixture onto the prepared baking sheet. Bake the casserole for 4 to 5 minutes or until lightly golden brown and crunchy, stirring once. Stir half of the baked crumbs into the pumpkin mixture. Sprinkle the remaining baked crumbs on top and serve immediately. Note: If you do not have a carousel microwave, turn the casserole once during cooking.

24

Hawaiian Pumpkin Casserole Makes 12 (1/2cup) serving

1 (20 oz.) can crushed pineapple, undrained ¼ cup shredded coconut 1 (30 oz.) can pumpkin pie mix Drain the pineapple juice, reserving 1 cup or juice. Preheat oven to 500º. Coat baking sheet and a 2 quart microwave-safe casserole dish with nonfat cooking spray. Broil the coconut on the prepared baking sheet for 45 to 60 seconds or until toasty brown. Combine the pumpkin pie mix, crushed pineapple, reserved pineapple juice, and three-fourths of the coconut and pour into the prepared casserole dish. Cover and microwave on high in a carousel microwave for 4 to 5 minutes or until fully heated. Sprinkle the remaining toasted coconut on top of casserole. Serve hot.

Honeyed Mashed Pumpkin Serves 4

1 (4 pounds) pumpkin, cooked 2 tablespoons butter or margarine 2 tablespoons honey ½ teaspoon ground allspice Add cooked pumpkin to a small saucepan and mash with a potato masher. Over low heat, heat pumpkin about 3 minutes, shaking pan occasionally to evaporate excess

moisture. Stir in honey, butter and allspice. Mix well and serve.

Pumpkin Ice Cream Serves 8

½ cup firmly packed dark brown sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 cup canned solid pack pumpkin 1 quart vanilla ice cream, slightly softened In a large bowl, thoroughly stir together the sugar, cinnamon, and nutmeg. Stir in the pumpkin. Add the ice cream and beat gently until blended. Turn into a 9-inch pie plate and freeze until firm. Let stand briefly at room temperature for ease in slicing. Note: good with ginger snaps.

Pumpkin Doughnuts Makes 3 dozen

2 beaten eggs 1 cup sugar 1 cup cooked or canned pumpkin 1 teaspoon salt 1 teaspoon soda 1 teaspoon cinnamon 2 tablespoon vegetable oil 1 cup sour milk 4½ cups flour 4 teaspoons baking powder ½ teaspoon ginger ¼ teaspoon nutmeg

25

Beat eggs and sugar until light and fluffy; add vegetable oil, pumpkin and milk; beat until smooth. Add flour, sifted with salt, baking powder, soda, ginger, cinnamon and nutmeg. Chill. Roll ½-inch thick on lightly floured surface, cut with doughnut cutter. Fry in deep, hot fat (375º). Drain on paper towel.