What
to do with Pumpkin
Fresh Pumpkin Pie Recipes
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Pumpkin
Pumpkin
Bread was a very popular treat in the Colonial
days especially around Thanksgiving.
Here's some pumpkin recipes for your holidays
right out of my recipe file.
Pumpkin Cookies and Pumpkin Pie too. The best pumpkin pie uses the Libby's Pumpkin, and you can buy it with the spices already in it to save time. Check out this old picture from 1922 called "Cutting pumpkin for pies."
Do you know how to make fresh Pumpkin for your Cooked Pumpkin recipes? Very simple. The pumpkin gets peeled and cut into chunks, and you boil the pumpkin in water till it is soft. Then you drain it and mash it like you are mashing potatoes or put it in your food processor for a whirl, but not too long, otherwise you'll wind up with pumpkin baby food. Simple and easy to make. Then just strain as much water off as possible, and measure it like regular pumpkin in your recipe. That's what I would call a real homemade pumpkin pie.
My Note: When I tried to peel the pumpkin chunks, I couldn't, the skin was too tough, so I cooked the chunks of pumpkin with the peel on, cooled and then peeled them. Worked even better!
My Note2: This
year in 2007 I decide to "bake" the fresh pumpkin in the oven. I cut
it open, removed the seeds and strings, cut it into chunks and put
it in the oven on a cookie sheet at 350 for 45 min. Let it cool, and cut off
the peel and pureeed it in my blender.
I had to add water to the blender to get the pumpkin to blend, then put the pureed
pumpkin in a strainer in a bowl so all the excess water could drip out. I'm going
to freeze it in containers. I saw my above note about not pureeing too long in
the blender, and I'm wondering if I did that.
We shall see... I'm saving the pumpkin
seeds to bake and keeping some of them to plant, in case we head
into a recession
Put a layer of marshmallows in the bottom of a pumpkin pie, then add the filling. You will have a nice topping as the marshmallow will come to the top!
How to make the Best Pumpkin Pie
2
eggs slightly beaten1 can Libby's pumpkin
3/4 cups sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1 can evaporated milk
Preheat
oven to 425. Mix dry ingredients.
Put pumpkin, eggs, sugar and milk in a
large bowl. Add dry ingredients. Mix well.
Pour into pie
crust shells. Bake 15 minutes, then turn temperature down to 350 for 45 more
minutes.
Grandma's Old Fashioned Pumpkin Pie
My daughter and I made this recipe in 2006, using our uncut Halloween pumpkin, doubling the recipe, and it turned out great! This fresh pumpkin pie turns out so moist and creamy that you don't even need whipped cream.
This year in 2007 I precooked my little turkey decoration first and then placed it on the pie when the pie was 3/4 done. Also notice that I have a 9" pie plate, therefore I didn't have enough filling to fill it.
1
cup pumpkin
1 cup milk
1/2 cup sugar mixed with a heaping tsp. of flour
1/2 tsp. of salt, ginger, cinnamon
1 egg well beaten.
Prepare as
usual 5 min at 400 then 55 min at 325. Watch Carefully. Cover edges of pie crust
with foil if necessary.
The last 15 min add your little turkey or pumpkin
decoration from the leftover pie crust.
Makes
1- 8 inch pie.
My Note: I don't know why but it seemed baking in a 325
oven was too low, but notice the crust didn't overbrown. Next time I think I will
try 350 degrees.
My Note 2: My daughter made this recipe for 2007 using
fresh sugar pumpkins, and she said it turned out too sweet with the half cup of
sugar. So, what do we need to do? Reduce the sugar amount when using this recipe?
I would suggest that you taste the pumpkin puree before adding the sugar to see
how sweet it already is.
Pumpkin Pie
Blue ribbon winner in a famous Ohio Pumpkin Show
1 1/2 c. cooked or canned pumpkin
1/4
c. white corn syrup
2 eggs
1/2 c. evaporated milk
2 tblsp. butter or
margarine
1/2 c. hot milk
1/2 c. brown sugar firmly packed
1/2 tsp. salt
1
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1
recipe for plain pastry
Combine pumpkin,
corn syrup, eggs and evaporated milk. Stir butter into the hot milk. Combine brown
sugar, salt and spices. Mix until well blended. Combine all three mixtures; pour
into pastry-lined pie pan. (For crisp crust, brush pastry with egg white or melted
butter.)
Bake in hot oven (425) 15 minutes, then reduce heat to moderate oven
(350) and bake 35 minutes longer or until knife inserted comes out clean.Just
before serving, garnish, if you wish, with dollops of whipped cream topped with
slivered, candied ginger.
Recipe from 1959 Farm Journal Country Cookbook
Fresh Pumpkin Pie
1 1/2 cups steamed and strained pumpkin
1/2 teaspoon ginger
1/2 teaspoon salt
2/3 cup brown sugar
2 eggs
1 teaspoon cinnamon
1 1/2 cups milk
1/2 cup cream
Mix ingredients in order given, and
bake in one 9" crust.
My Note: This is the pumpkin
pie recipe I used this year in 2009. I must say, it turned out great. I
will probably use this recipe from now on.
Impossible Pumpkin Pie
3/4 c. sugar1/2 c. Bisquick
2 T. oleo
1 (13oz) can evaporated milk
2 T. vanilla
2 eggs
1 (16oz) can pumpkin
2 1/2 tsp. pumpkin pie spice
Heat oven 350.
Grease 10inch pie pan. Beat all ingredients until smooth. Pour into pan. Bake
till knife tests done, 50 to 55 minutes. Top with Cool Whip.
See more recipes made with Bisquick.
Honey Pumpkin Pie
1 c. brown sugar or 3/4 c. honey
1/2 tsp. salt
1 1/2 c. pumpkin
2
eggs
1 1/2 c. milk (use 1 cup if honey is used)
3/4 tsp. cinnamon
1/4
tsp. cloves
1/4 tsp. ginger
1/4 tsp. allspice
1/4 tsp. nutmeg
Mix
ingredients in order listed above. Blend thoroughly. Pour batter into baked
pie shell. Bake at 450 for 10 min. Reduce heat to 350 and bake another 40
to 45 min.
Recipe from 1987 SD
Special Olympics Cookbook
Maple Pumpkin Pecan Pie
1
(15-0z) pkg. Pillsbury Refrigerated Pie Crusts
Filling
1/2 cup sugar
1
teaspoon cinnamon
1/2 teaspoon salt
1/4 cup raisons
1/4 cup chopped pecans
1
(16oz) can (2 cups) pumpkin
1 (12 oz) can (1 1/2 cups) Pet Evaporated Milk
1
teaspoon maple extract
Topping
1 1/2 cups whipping cream
1/4 cup
powdered sugar
1/2 teaspoon maple extract
Pecan halves
Prepare pie crust according to package directions for one-crust filled using 9-inch piepan. (Refrigerate remaining crust for later use)
Heat oven to 425 F. In a large bowl, combine all filling ingredients, blend well. Pour into crust-lined pan. Bake at 425 F for 15 minutes. Reduce oven temperature to 350 F; bake an additional 40 to 45 minutes or until knife inserted in center comes out clean. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool completely.
In
a small bowl, beat whipping cream until soft peaks form. Add powdered sugar and
maple extract, beat until stiff peaks form. Spread over cooled pie. Refrigerate
until serving time. If desired, garnish with pecan halves. 10 servings.
Recipe
from 1973 Cookbook
Pumpkin Tarts
1
1/2 cups canned pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 to 1 1/4 tsp.
cinnamon
1/2 to 1 tsp. ginger
1/4 to 1/2 tsp. nutmeg
1/4 to 1/2 tsp.
cloves
3 slightly beaten eggs
1 1/4 cup milk
1 6oz can evaporated milk
1
recipe for plain pastry
Thoroughly combine
pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evaporated milk. Pour
into 8 unbaked 3 1/2 inch tart shells (Have edges
crimped high). Bake in a hot oven 400 for 35 minutes or until knife inserted halfway
between center and edge comes out clean. Cool
Recipe from 1963 Family Circle
Cookbook
_________________________________
Here are some cookie recipes to make with pumpkin!
Pumpkin Cookie Recipe
2 cups flour
1 cup quick oats
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup soft butter
1 cup packed brown
sugar
1 cup white sugar
1 egg
1 tsp. vanilla
1 can pumpkin
assorted icings, chocolate chips or chopped nuts.
Preheat oven to 350. Combine first five ingredients. Cream the butter add the sugars gradually and beat till light and fluffy. Add egg and vanilla, and mix well. Alternate the addition of the dry ingredients with the pumpkin, mixing well after each addition. Stir in Chocolate chips and nuts if desired.
For each cookie drop 1/4 cup dough onto lightly greased cookie sheet and spread into a pumpkin shape using a butter knife. Add a plop for the stem. Bake 20 to 25 minutes until cookies are lightly browned and firm. Remove from cookie sheets and cool. Decorate.Easy Pumpkin Bars
3/4 cup flour
3/4
teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon
cinnamon
2 eggs
1 cup brown sugar
2/3 cup canned pumpkin
1/4 cup cooking
oil
1/2 cup nuts
Put all ingredients except nuts in a large bowl, and mix with a mixer till smooth, then add nuts. Pour in 9x9x2-inch greased baking pan. Bake at 350 degrees for 30 minutes. Cool 5 minutes. Remove from pan and frost, if desired. This recipe is easily doubled and poured into a greased 11x17. It turns out moist and great.
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Recipes for Pumpkin Cakes!
Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pumpkin puree
1
tsp. lemon juice
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1
tsp. baking powder
3/4 cup flour
Filling:
1 cup powdered
sugar
8 ounces cream cheese (softened)
4 tablespoons butter (or margarine)
1/2
tsp. vanilla extract
Mix together in order listed. Line a 15x1 1/2 cookie
sheet with waxed paper. Trim off excess wax paper. Pour pumpkin batter onto cookie
sheet and spread evenly. Bake for 12 to 15 minutes at 375. (Sprinkle with chopped
pecans before baking if desired.)
Prepare a linen towel by heavily sprinkling
it with powdered sugar. After it's done baking, turn onto the towel, waxed paper
side up. Remove the paper and roll up into the towel. Cut off any crisp edges.
Cool for 30 to 40 minutes rolled.
Prepare filling while the roll cools. Mix ingredients thoroughly. After roll has cooled, unroll and spread filling evenly and re-roll. Chill. Slice for serving.
Note: The first time I made this, I mistakingly poured the batter into a 17x11 cookie sheet. It still turned out good, but the cake was pretty thin.
Note: The 2nd time I made this I poured it into a 9x11 pan. I also altered
the recipe adding 1 c flour instead of 3/4 c., and added 1/4 tsp.
ginger for more of a pumpkin pie flavor. The 9x11 came out thicker but
it was harder to roll and cracked on one side. My husband loves this
Pumpkin Roll... me? I think it is too sweet.
Pumpkin Pie Dump Cake
1 (15oz)can pumpkin1 (12oz)can nonfat evaporated milk
4 eggs
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (18.25oz) package of yellow cake mix
1/2 cup melted butter, 1 cup chopped pecans.
Preheat the oven to 350F degrees. Grease and flour your 9 X 13 baking pan.
In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves,
and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour the
pumpkin mixture into the prepared baking pan. Sprinkle the yellow
cake mix over the pumpkin mixture, then sprinkle on the chopped pecans.
Drizzle the melted butter over the mixture. Bake in a preheated oven for 55 minutes
or until the edges are lightly browned. Allow to cool. Yum Yum
Also see more
things to make with cake mixes
Pumpkin Sheet Cake
1-16oz
can pumpkin
2 c. sugar
1 c. vegetable oil
4 eggs, lightly beaten
2
c. all purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp.
salt
In a mixing bowl, beat pumpkin, sugar, and oil. Combine flour, baking soda, cinnamon, and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15x10x1 baking pan. Bake at 350 for 25 to 30 minutes or until cake tests done. Cool. Frost with following frosting. Yields 20 to 24 servings.
FROSTING:
1-3oz
pkg. cream cheese, softened
5 T. butter or margarine, softened
1 tsp. vanilla
extract
1 3/4 c. confectioner's sugar
3 to 4 tsp. milk
chopped nuts (optional
Beat
the cream cheese, butter and vanilla until smooth. Gradually add sugar; mix well.
Add milk until frosting reaches the desired consistency. Frost cake. Sprinkle
with nuts.
Recipe from a 1998
Platte SD Recipebook
Here's a recipe for a Spicy Pumpkin Sheet Cake
Pumpkin Cake
1/2 cup shortening
1 cup brown sugar
1/2 cup white sugar
1 egg
3/4 cup pumpkin
2
cups flour
1/4 tsp. soda
3 tsp. baking powder
1 tsp. salt
1 tsp.
cinnamon
2/3 cup chopped nuts
1/3 cup sour milk - See recipe
substitutes
Cream shortening and sugars together. Add egg and pumpkin. Sift flour, soda, baking powder, salt, and cinnamon together. Add nuts, and add dry mixture alternately with sour milk to the creamed mixture. Mix well. Turn into two 8 inch layer pans with a little oil spread on the inside. Bake at 350 25 min. Cool.
Easy Pumpkin Bundt Cake
1 box spice cake mix
3 eggs
1 c. pumpkin
2/3 c.
evaporated milk
1/3 c. vegetable oil
1 c. white chocolate chips
Preheat oven to 350. In a large bowl, combine spice cake mix, eggs, pumpkin, 1/3 cup evapoated milk and oil. With an electric mixer, beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup chocolate chips. Pour into a greased and floured bundt pan. Bake for 40 to 45 minutes or until a wooden pick comes out clean. Cool in pan for 25 minutes. Invert on wire rack; cool completely. Drizzle glaze over cake.
WHITE CHIP
CINNAMON GLAZE:
1/2 tsp. ground cinnamon
1 c. white chocolate chips
Melt
chips, add cinnamon, drizzle over cake
Recipe from a 1998
Platte SD Recipebook
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This area is for recipes for Pumpkin Desserts!
Pumpkin Cheesecake
1-16oz box pound
cake mix
3 eggs
2 T. margarine (or butter) melted
4 tsp. pumpkin pie
spice
1-8oz pkg. cream cheese, softened
1-14oz can Eagle Brand condensed
milk
1-15oz can pumpkin (about 2 cups)
1/2 tsp. salt
1 c. chopped nuts
Preheat
oven to 350. In a large mixing bowl on low speed, combine cake
mix, 1 egg, margarine and 2 tsp. pumpkin spice until crumbly. Press mixture
into bottom of a 9x13 cake pan. In mixing bowl, beat cream cheese until fluffy;
gradually beat in Eagle Brand milk and the remaining 2 eggs, pumpkin, the remaining
2 tsp. pumpkin pie spice and salt. Mix well. Pour over crust. Sprinkle with nuts.
Bake 30 to 35 min. or until set. Cool Chill in refrigerator and top with Cool
Whip. (Make your own condensed milk)
Recipe
from a 1998 Platte SD "Neighborhood
Delights"
Pumpkin Dessert
1 cup sugar
1-15oz
can pumpkin (about 2 cups)
3 eggs
1-14oz can Eagle Brand condensed milk
1
pkg Jiffy white cake mix
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp.
salt
1/4 tsp. ginger
1 c. chopped nuts
Mix ingredients together
and put in a 9x13 pan. Sprinkle nuts on top. Bake at 350 for 45 minutes.
Recipe
from a 1998 Platte SD Recipebook
_____________________________________
Area for Pumpkin Bread Recipes!
Here's a recipe for Pumpkin Tea Bread, sounds really good and simple too.
Here's another recipe for Pumpkin Bread from an Indiana Church Cookbook, that makes 3 loaves.
This recipe for Pumpkin Bread, you pour into coffee cans.
Pumpkin Bread
3 cups of sugar
1 1/2 tsp. salt
1 tsp. cinnamon
3
1/2 cups flour
2 tsp. soda
1 tsp. nutmeg
Make a well in center and add
4 eggs
1 cup oil
2/3 cup water
2 cups of pumpkin or
squash
Mix until smooth. Fill 2 or 3 greased pans half full. Bake at 350 for 1 hr. Raisins or nuts may be added Also see the Pumpkin Bread in a jar to give as gifts.
Pumpkin Cream Cheese Bread
1 pkg. cream cheese1/4 cup white sugar
1 egg - beaten
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup canned or cooked pumpkin
1/2 cup butter - melted
1 egg, beaten
1/3 cup water
Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside. Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside. Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Pour 1/2 of the batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with the rest of the pumpkin batter. Bake at 350F for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
Double the recipe and make three 8 X 4 inch loaves. This makes a great breakfast or dessert bread and is a nice alternative to Pumpkin Pie.
________________________________________
Miscellanious Pumpkin Recipes!
Pumpkin Apple Butter
1 can pumpkin1 cup apple, peeled and grated
1 cup concentrated apple juice
1/2 cup firmly packed brown sugar
3/4 teaspoon pumpkin pie spice
Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Serve with buttermilk biscuits, breads, corn muffins or hot cereal. Store in airtight container in refrigerator for up to 2 months.
Pumpkin Fluff Dip
1 large container cool-whip8 oz. pumpkin pie mix
1 5 oz. box instant vanilla pudding
Stir all ingredients
together in large mixing bowl. Refrigerate until ready to serve. Serve with graham
crackers for dipping.
Housework is something you do that nobody notices unless you don't do it.
Also see the pie
crust page, fruit filled pies, easy
homemade cream pies, pudding recipes, pecan
pie, apple pie, peanutbutter
pie
___________________________________________
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