Recipes

1.Preparing Fresh Pumpkins

2.Pumpkin Gobs

3. Great Pumpkin Cookies

4.Pumpkin-Walnut Bread

5.Pumpkin Dip

6.Impossible Pumpkin Pie

7.Pumpkin Roll

8. Pumpkin Apple Streusel Muffins

9. Pumpkin Bars

10. Traditional Pumpkin Pie Recipe

11. Pumpkin Cheesecake Recipe

12. Roasted Pumpkin Seeds

13. Pumpkin Cookies Recipe

14. Pumpkin Sweet Potato Coconut Pie

15. Baked Acorn Squash

16. Apple Stuffed Acorn Squash

17. Roasted Squash Medley

18. Butternut Squash Casserole

19. How to Cook a Spaghetti Squash

20. Spaghetti Squash with Sweet Peppers

21. Buttercup Squash Coffee Cake Streusel

22. Pumpkin Cheese Ball

23. Pumpkin Fudge

24. Frosted Pumpkin Doughnuts

 

 

Preparing Fresh Pumpkins:

Preheat oven to 375 degrees. Cut pumpkins in half and lay flat side down on baking trays. Prick the skins. Bake until soft. Cool. Peel off skin and remove the seeds. Put pumpkin through a strainer or mash thoroughly. Can be frozen or canned.

 

 

Pumpkin Gobs:

2 heaping cups of brown sugar

1 tsp. salt

1 cup Crisco

1 tsp. baking powder

2 cups pumpkin

1 tsp. vanilla

2 eggs

1 tsp. baking soda

3 ½ cups flour

½ tsp. cloves

1 tsp. cinnamon

½ tsp. ginger

 

Cream together sugar, Crisco and eggs. Add pumpkin and vanilla. Sift together flour, cinnamon, salt, baking powder, baking soda, cloves and ginger. Add to above mixture. Drop by teaspoon on cookie sheet. Bake 10 minutes in 400 degree oven.

 

Filling

Combine 6 Tbsp. flour and 1½ cups milk and heat to boiling point, stirring the whole time. Cool.

Cream 1½ cups mixed butter and shortening and 1 ½ cups powdered sugar until fluffy.

Add the flour/milk mixture and 2 tsp of vanilla. Mix on high speed until fluffy and then mix on low speed for 5 minutes. Put filling between two cookies.

 

 

Great Pumpkin Cookies

4 cups flour

2 cups brown sugar, firmly packed

2 cups old-fashioned oats, uncooked

1 cup sugar

2 tsp. baking soda

1 egg

2 tsp cinnamon

1 tsp. vanilla

1 tsp salt

1 16-oz. can solid pack pumpkin

1 ½ cups softened butter

1 cup semi-sweet chocolate chips

 

Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon and salt; set aside. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chips. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape using a thin metal spatula. Add a bit more dough to form stem. Bake 20-25 minutes until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Decorate using icing or peanut butter to affix assorted candies, raisins or nuts. Yields about 32 large cookies. Variation: Substitute 1 cup raisins for chips.

 

I used candy corn and M&Ms and cream cheese frosting to make Jack o'Lantern faces.

 

 

Pumpkin-Walnut Bread:

3 ½ cups flour

2 cups sugar

2 tsp. baking soda

1 16-oz. can pumpkin

1 ½ tsp. salt

1 cup vegetable oil

1 tsp. cinnamon

2/3 cup water

½ tsp. nutmeg

2 larger eggs

2 cups raisins

1 cup chopped walnuts

 

Grease and four 2 loaf pans(9x5x3). Preheat oven to 350 degrees. Sift together dry ingredients and set aside. Combine and mix sugar, pumpkin, oil, water and eggs at medium speed. Gradually add in the flour mixture and mix well. Stir in the raisins and walnuts. Pour evenly into pans. Bake 1 hour or until toothpick comes out clean.

Remove the loaves form pan and cool.

 

 

Pumpkin Dip:

Blend 8 oz. cream cheese with 1 cup powdered sugar. Add 1 cup pumpkin, ½ tsp. cinnamon and ¼ tsp. nutmeg and blend well. Fold in 8 oz. Cool Whip. Chill.

Wonderful with ginger snap cookies.

 

 

Impossible Pumpkin Pie:

1 ½ cups pumpkin

½ cup flour

1 ½ cups milk

1 tsp. baking powder

4 eggs

1 tsp. cinnamon

2/3 cup sugar

½ tsp ginger

2/3 stick butter

¼ tsp. nutmeg

 

Blend all ingredients in mixer for 1 minute. Bake at 350 degrees for 45 minutes in a well-greased and floured 10” pie pans.

 

 

Pumpkin Roll:

3 eggs

1 cup sugar

2/3 cup pumpkin

¾ tsp. baking soda

½ tsp cinnamon

¾ cup flour

 

Mix together and put in a 10 ½ x 15 cookie sheet lined with wax paper. Sprinkle with chopped nuts. Bake at 375 degrees for 17 minutes. Cool for 20 minutes. Sprinkle powdered on a dish towel and turn cake out of pan onto the dish towel.

 

Filling

2 Tbsp soft butter 8 oz. cream cheese

¾ tsp. vanilla 1 cup powdered sugar

 

Mix all ingredients together and spread on the cake. Roll up the cake and wrap tightly in foil to hold its shape. Put in the freezer with the seam side down.

Thaw to slice and serve.

 

 

 

Pumpkin Apple Streusel Muffins:

2 ½ cups flour 2 eggs, lightly beaten

2 cups sugar

1 cup pumpkin

1 Tbsp. pumpkin pie spice

½ cup cooking oil

1 tsp baking soda

2 cups peeled and finely chopped apples

½ tsp salt

 

Combine dry ingredients and set aside. Combine eggs, pumpkin and oil. Add liquid ingredients to the dry ingredients and stir until moistened. Stir in apples. Spoon into greased or paper-lined muffin cups, filling ¾ full. Sprinkle with streusel topping. Bake at 350 degrees for 35-40 minutes. Makes 18 muffins.

Streusel Topping

Combine 2 Tbsp flour, ¼ cup sugar and ½ tsp cinnamon. Cut in 4 tsp butter until the mixture is crumbly.

 

 

 

 

Pumpkin Bars:

1 cup flour

¾ cup sugar

½ cup rolled oats

½ tsp. salt

½ cup brown sugar

1 tsp. cinnamon

½ cup butter

1 tsp ginger

2 cups pumpkin

¼ tsp. ground clove

1 can evaporated milk

½ cup chopped pecans

2 eggs

½ cup brown sugar

2 Tbsp. butter

 

Mix flour, rolled oats, brown sugar and butter together until crumbly texture. Pat into bottom of 13x9 pan and bake at 350 degrees for 15 minutes. Mix pumpkin, evaporated milk, eggs, sugar, alt , cinnamon, ginger and clove together. Pour on top of hot crust. Bake at 350 degrees for 20 minutes. Combine pecans, brown sugar and butter. Sprinkle on top and bake for another 15-20 minutes. Cut into bars 3x4. Yield is 12 bars.

 

 

 

Traditional Pumpkin Pie:

Description: Traditional Pumpkin pie is a must for Thanksgiving and Christmas. But, try not to forget it during the other times of the year. It has the same great taste, regardless of season.

Ingredients:

1 1/2 cups Cooked, strained pumpkin(or canned)

2/3 cup Sugar

1/4 cup Brown Sugar

1 1/2 cups Evaporated Skim Milk

3 Eggs

3/4 teaspoon Cinnamon

1/8 teaspoon Ground cloves

1/4 teaspoon Ginger

1 teaspoon Grated Orange Peel

1/4 teaspoon Nutmeg

1/4 teaspoon Salt

1 Unbaked Pie Shell

Preparation Directions:

1. Preheat oven to 425 degree.

2. Mix pumpkin, sugars, orange peel and spices in large bowl.

3. Add evaporated milk and eggs.

4. Mix all ingredients well

5. Pour pumpkin filling into pie shell.

6. Bake at 450 degrees for fifteen minutes.

7. Reduce heat to 350 degrees and bake for 45 minutes more.

TIP: If crust begins to get too brown, loosely cover crust only with foil.

Variations:

* Substitute allspice for nutmeg.

* Add 2 tablespoons of Bourbon for Bourbon Pumpkin pie.

Serving Tips and Suggestions:

* Everyone likes a little pumpkin pies with their whipped cream. Try putting a cherry on top of the whipped cream for color.

Fresh blueberry or shaved chocolate also is effective in adding color. Use chocolate sparingly, as too much affects taste.

 

 

 

 

Pumpkin Cheesecake Recipe:

Description: High in cholesterol, but outstanding in taste. Even those of us with high cholesterol cheat once in a while.

Number of Servings: Twelve

Ingredients:

Cake Ingredients:

2 Sticks(One cup) Butter

3 Eggs

2 1/2 cups Flour

1 cup Granulated Sugar

1/2 cup Pumpkin(canned or fresh pureed)

1/2 cup Sour Cream

1 teaspoon Vanilla

2 teaspoons Baking Powder

1 teaspoon Cinnamon

1/2 teaspoon Baking Soda

1/3 teaspoon(or less) Salt

 

Filling Ingredients:

8 ounces Cream Cheese

1/3 cup Granulated Sugar

1 Egg

1/4 cup Canned Pumpkin

1 tablespoon Corn Starch

1/2 teaspoon Vanilla

Preparation Directions:

Filling Preparation:

1. In a mixing bowl, beat ingredients until very smooth.

2. Set aside and prepare cake batter.

3. Pour into glass dish on top of batter as described in cake instructions below.

For Cake:

1. Pre-heat oven to 350 degrees.

2. In a large bowl, cream butter, sugar, and vanilla until light and fluffy.

3. Add eggs and beat well.

4. Add flour, baking powder, baking soda, cinnamon and salt.

5. Mix in pumpkin and sour cream. Blend thoroughly until smooth.

6. Pour 1/2 of batter into a buttered 13x9 inch glass baking dish.

7. Add the filling mix, spreading the batter evenly in the dish.

8. Add remaining batter and lightly swirl into filling.

9. Bake for 50 to 55 minutes.

10. Allow to cool.

11. Cut into twelve servings

Serving Tips and Suggestions:

Add Whipped cream on top when serving.

 

 

 

 

 Roasted Pumpkin Seeds:

Description: A traditional, healthy snack to during fall pumpkin carving.

Make sure to check out the various different flavors you can use.

Ingredients: Seeds of one pumpkin and salt.

Preparation Directions:

1. Extract seeds from pumpkin.

2. Separate and discard pulp.

3. Thoroughly wash seeds in warm water.

4. Spread seeds out onto a cookie sheet.

5. Sprinkle generously with salt.

6. Put into oven and bake at 350 degrees for approximately 20 minutes.

7. Check every five minutes and stir, adding more salt or to taste.

8. Check seeds to see if they are done by taking a sample out, allowing to cool and tasting. If the insides are dry, they are done.

9. Allow to cool and serve.

Flavor Variations:

There is no rocket science required here. You can make as many different flavors of pumpkin seeds as you can imagine. Replace the salt from the recipe above with the suggested seasoning. Here are some we suggest you try:

* Cheesy Pumpkin Seeds- sprinkle with Cheesy popcorn seasoning.

* Tex-Mex Style- Sprinkle powdered Taco seasoning onto the seeds. This is better mixed in a bowl first. Add more red pepper powder for a really hot seed!

* Cajun style- Mix seeds in a bowl with a packet of cajun seasonings mix. If you like it really spicy, add extra hot sauce.

* Garlic Salt- yum!

Hint: Want more ideas? Just think about the flavors of popcorn and give it a try!

Serving Tips and Suggestions:

* Try using reduced salt for an even healthier snack.

* Leftover seeds can be kept fresh in an airtight container or frozen for extended periods.

 

 

 

Pumpkin Cookies Recipe:

Description: This is grandma's favorite recipe. We provide the pumpkins each year. A week or two later, the kids are rewarded with this mouth watering, seasonal goodie. It's one of the things that makes us look forward to going "over the river and through the woods..."

We don't think there's a better pumpkin cookie recipe than this one.

Ingredients:

1 cup Shortening

3/4 cup Sugar

1 cup Cooked, strained Pumpkin(or canned)

1 Egg

2 cups Flour

1 cup Raisins

1/2 cup Molasses

1 teaspoon Baking Soda

1 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1/2 teaspoon Salt

Preparation Directions:

1. Pre-heat oven to 375.

2. Cream shortening and sugar.

3. Mix in pumpkin ,egg, and molasses.

4. Stir in dry ingredients, spices and raisins.

5. Drop by the spoonful onto an ungreased baking sheet.

6. Bake 10 to 12 minutes.

Serving Tips and Suggestions:

* These cookies taste best with a cold glass of milk.

 

 

 

 

Pumpkin Sweet Potato Coconut Pie:

Early American settlers didn’t take long to turn native New World pumpkins into a sweet custard “pye” in the old English tradition. If you’re still serving your pumpkin pie in that time-honored way, we’ve got a revolution for you. This fusion recipe starts with a typical colonial pumpkin custard (seasoned with cinnamon and allspice), mixes in some soulful sweet potatoes, and then gives it a Caribbean stir of coconut milk and a vanilla-scented candied coconut topping.

Ingredients:

1 can (15 ounces) cut sweet potatoes in syrup, reserve 1/4 cup syrup, drain remainder

1 can (15 ounces) 100% pure pumpkin

1/2 cup canned coconut milk

1/3 cup light brown sugar

3 large or extra large eggs, divided

2 tablespoons butter, melted

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground allspice

1 prepared, refrigerated single-crust piecrust

1 cup sweetened flaked coconut

1/3 cup light corn syrup

1/4 teaspoon vanilla extract

Preparation:

Preheat oven to 350°F.

Combine sweet potatoes, reserved syrup, coconut milk, pumpkin, brown sugar, melted butter, 2 eggs, cinnamon, ginger and allspice in the work bowl of a food processor. Process in pulses until completely smooth, about 1 minute.

Line a pie plate with prepared crust and crimp the edges. Note that you will have to roll the crust to be about 1 inch bigger all around if using a 9 1/2-inch pie plate. Fill crust with the filling and even the surface. Bake for 45 minutes.

Meanwhile, mix the remaining egg, coconut, corn syrup and vanilla in a mixing bowl until well combined. Spread over the surface of the baked filling. Return to the oven and bake until golden brown, about 40 minutes, until knife inserted near center comes out clean. Cool for at least

1 hour before serving.

Servings: 12

 

 

 

 

Baked Acorn Squash:

1 acorn squash, halved

2 T butter

2 tsp honey or maple syrup

2 T brown sugar, packed

Salt & pepper

Heat oven to 375 degrees F. Cut squash in half lengthwise and remove fibers and seeds. Add 1 T. of butter, 1 tsp of honey and I T. of brown sugar to each half. Salt and pepper to taste. Place on a greased cookie sheet, open side up and roast for 20-30 minutes. The flesh should be tender when pierced with a fork

 

 

 

 

Apple Stuffed Acorn Squash:

1 large corn squash, halved and seeded

1 C. water

3 T butter, melted

½ to 1 tsp. lemon juice

½ tsp. cinnamon

2 T. brown sugar, packed

1 large Granny Smith apple, peeled, cored and chopped

¼ C. chopped nuts of your choice, optional

Heat oven to 350 degrees F. Place squash cut side down, in a large baking pan; pour water into bottom of pan around the squash and bake for 20 minutes. Remove from oven.

Meanwhile, in a bowl, combine butter, lemon juice, cinnamon, brown sugar, and chopped apples. Divide mixture evenly among partially cooked squash and return to oven for 30 minutes or until tender. Sprinkle with chopped nuts to serve.

 

 

 

 

Roasted Squash Medley:

1 large acorn squash, peeled and cubed

1 small butternut squash, peeled and cubed

2 large white potatoes, cubed

2 large red potatoes, cubed

1 medium green pepper, julienned

1 medium red pepper, julienned

1 small onion, quartered

1-2 whole garlic cloves, peeled

1 tsp salt

1 tsp. garlic powder, optional

½ tsp pepper

½ C. olive oil

In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15-inch x 10 inch x 1 inch baking pans. Bake, uncovered, at 425 degrees F. for 20-30 minutes, or until vegetables are tender. Stir occasionally.

 

 

 

 

Butternut Squash Casserole:

2 medium butternut squash, peeled and cut into chunks

½ cup sugar

2 eggs

¼ cup milk

2 T. butter

1 tsp. vanilla extract

¼ tsp. cinnamon

¼ tsp. nutmeg

Place squash in a large saucepan and cover with water. Bring it to a boil and then reduce the heat and simmer for 12-16 minutes. Should be tender. Drain. In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1½ quart baking dish, coated with nonstick cooing spray. Cover and bake at 350 degrees F. for 30-35 minutes or until a thermometer inserted near the center reads 160 degrees F. 6 servings.

 

 

 

 

How to Cook a Spaghetti Squash:

There are several ways to cook a spaghetti squash. It has a hard shell instead of a skin so it can be hard to cut in half. One option is to cook it whole. It can also be cut in half and even microwaved.

To cook whole: Place on a baking tray, pierce with a fork in a few places and place in a 350-degree oven. Bake 1 hour or until a fork goes through the skin easily. Use a potholder or towel to hold the hot squash; cut vertically in two. Scoop out the seeds and dark yellow pulp and discard them. Run a fork inside the squash flesh, separating the flesh into strands. Keep working until the shell is reached.

To bake: Cut squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of ½ inch. Bake, uncovered, at 375 degrees for 45-50 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork.

To microwave: Cut squash in half lengthwise and discard the seeds. Place squash cut side down in a microwave safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool. When squash is cool enough to handle, use a fork to separate strands.

Once you have separated the strands with a fork, a quick dish can be made by topping with spaghetti sauce and cheese.

 

 

 

 

Spaghetti Squash with Sweet Peppers:

1 medium spaghetti squash (2 lbs.)

½ medium green pepper, sliced

½ medium red pepper, sliced

4 medium fresh mushrooms, sliced, optional

1 small onion, chopped

1 T. olive oil

2 medium tomatoes, quartered

1 garlic clove, minced

½ C. chicken broth

¼ tsp. salt

3 T. shredded Parmesan cheese

Cut squash in half lengthwise and discard the seeds. Place squash cut side down in a microwave safe dish. Microwave, uncovered, on high for 1—12 minutes or until tender. Cool. In a large nonstick skillet, sauté the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic and sauté for 4-5 minutes longer. Add the broth and salt and simmer, uncovered, for 3-4 minutes. When the squash is cool enough to handle, us a fork to separate the strands. Place squash on a serving platter or individual plate. Then top with the pepper mixture. Sprinkle with Parmesan cheese.

 

 

 

 

Buttercup Squash Coffee Cake:

Streusel:

¼ C. packed brown sugar

¼ C. sugar

¼ C flour

¼ C. quick-cooking oats

¼ C. chopped nuts

1 ½ tsp. cinnamon

3 T. cold butter or margarine

Cake:

½ C. shortening

1 C. sugar

2 eggs

1 C. mashed cooked buttercup squash

1 tsp. vanilla extract

2 C. flour

2 tsp. baking powder

1 ½ tsp. cinnamon

½ tsp. baking soda

½ salt

¼ tsp. ginger

¼ tsp. nutmeg

Pinch ground cloves

½ C. unsweetened applesauce

Glaze:

½ C. confectioners’ sugar

¼ tsp. vanilla extract

1 ½ tsp. hot water

Combine the first 6 streusel ingredients. Cut in butter until crumbly; set aside. In a mixing bowl, cream, shortening and sugar. Beat in eggs, one at a time. Beat in squash and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Spoon half into a greased 9-inch spring form pan. Spread applesauce over batter. Sprinkle with half of streusel. Spoon remaining batter evenly over streusel. Top with the remaining streusel. Bake at 350 degrees F. for 50-55 minutes or until cake tests done. Cool for 10 minutes and then remove the sides of the pan. Combine glaze ingredients and drizzle over the coffee cake. 10-12 servings.

 

 

 

 

Pumpkin Cheese Ball:

8 oz. Cream cheese

½ C. pumpkin puree

8 oz. crushed pineapple, well drained

2C. (8 oz.) shredded sharp cheddar cheese

1 pkg. (2 ½ oz. dried beef, finely chopped)

1 T. finely chopped onion

Celery leaves

Assorted crackers and/or raw vegetables

In a mixing bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball and place on a platter. You can scrape the sides with a knife to resemble a pumpkin and add celery leaves for a stem. Serve with crackers and/or vegetables. Makes 3 cups.

 

 

 

 

Pumpkin Fudge:

3 C. sugar

¾ C. melted butter

2/3 C. evaporated milk

½ C. pumpkin

2 T. corn syrup

1 tsp. pumpkin pie spice

1 – 12oz. pkg. white chocolate morsels

1 – 7 oz. jar marshmallow crème

1 C. chopped pecans, toasted

1 tsp. vanilla extract

Stir together first 6 ingredients in a 3-½ quart saucepan over medium-high heat. Cook stirring constantly, until mixture comes to a boil. Continue cooking until a candy thermometer register 234 degrees F (soft-ball stage) or for about 12 minutes. Remove pan from heat, stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool. Cut into squares. Makes 3 pounds.

 

 

 

 

Frosted Pumpkin Doughnuts:

2 eggs

1 C. sugar

2 T. butter or margarine, softened

1 C. pumpkin puree

1 T. lemon juice

4 ½ C. flour

2 tsp. baking powder

1 tsp baking soda

½ tsp salt

½ tsp cinnamon

½ tsp. nutmeg

1 C. evaporated milk

Oil for deep-fat frying

Frosting

3 c. confectioners’ sugar

2-3 T. orange juice

1 T. evaporated milk

1 tsp. graded orange peel

In a mixing bowl, beat eggs, sugar and butter. Add pumpkin and lemon juice; mix well. Combine the dry ingredients; add to pumpkin mixture alternately with milk. Cover and refrigerate for 2 hours. Turn onto a lightly floured surface; knead 5-6 times. Roll out to 3/8 inch thickness. Cut with a 2½ inch doughnut cutter. In an electric skillet or deep fat fryer, heat oil to 375degrees F. Fry doughnuts, a few at a time, until golden about 3 minutes; turn once with a slotted spoon. Drain on paper towels. Combine frosting ingredients; spread over cooled doughnuts. Yield: 3 dozen.