Recipes

Fresh Pumpkin

Pumpkins are plentiful this time of year, so why not use them for cooking and baking?!  Fresh pumpkin is easy to make and is a healthy alternative to canned pumpkin.  Fresh pumpkin can be substituted for canned pumpkin in any recipe.  Click here for a simple how-to for making fresh pumpkin.

Pumpkin Seeds

Pumpkin seeds are delicious, and nutritious too!  Click here to learn how to roast your pumpkin seeds.

Pumpkin Bread

Ingredients

• 3 cups sugar
• 2 cups pumpkin
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup cold water
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Directions

• In a bowl, beat the sugar, pumpkin, oil, eggs and water until well mixed. Combine remaining ingredients; gradually add to pumpkin mixture and mix well. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 325° for 75-80 minutes or until bread tests done. Cool in pans for 10 minutes before removing to a wire rack. Yield: 2 loaves.

Pumpkin Muffins

Ingredients

• 1 package (16 ounces) pound cake mix
• 1 cup pumpkin
• 2 eggs
• 1/3 cup water
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 can (16 ounces) cream cheese frosting
• 1/2 cup finely chopped pecans, optional

Directions

• In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
• Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator. Yield: 1-1/2 dozen.

Pumpkin Pie

Baked in a water bath, this pie has a texture that’s more like a custard than a traditional pumpkin pie.

Ingredients

• 1-1/4 cups sugar
• 3 tablespoons all-purpose flour
• 3 eggs
• 2 cups pumpkin
• 3/4 cup evaporated milk
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon, optional

Directions

• In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Streusel Pumpkin Pie

Basic pumpkin pie is good, but we think this dressed-up version is even better. Plenty of pecans add a nutty crunch to the pastry and the streusel topping. It’s a perfect dessert for Thanksgiving or any time you want to end a dinner with something special.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup finely chopped pecans
• 1 teaspoon salt
• 2/3 cup plus 1 tablespoon shortening
• 4 to 5 tablespoons water
• FILLING:
• 3-3/4 cups pumpkin
• 1 can (14 ounces) sweetened condensed milk
• 1 egg, lightly beaten
• STREUSEL TOPPING:
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold butter

Directions

• In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out each portion to fit a 9-in. pie plate; place pastry in pie plates. Flute edges and set aside.
• Combine pie mix, milk and egg; pour into pastry shells. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil.
• Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Refrigerate until serving. Yield: 2 pies (6-8 servings each).

Pumpkin Seeds

Did you know pumpkin seeds are healthy for you?  Don’t throw them out…clean them up and roast them!

Nutrition Facts
Serving Size: 1 tablespoon