Pumpkin Recipes

Pumpkin Pie

2 cups cooked or canned pumpkin

pinch of salt

1 cup sugar

½ teaspoon cinnamon

½ teaspoon ginger

2 eggs well-beaten

1 cup milk or cream
 

Mix ingredients in order given. Prepare a 9-inch pie plate or use tarts. Pour mixture into the unbaked shell and bake at 350°F for 1 hour or until done. (less time for tarts)

Pumpkin Cookies with Penuche Frosting

Cookies:

½ cup sugar

½ cup firmly packed brown sugar

1 cup canned pumpkin

1-teaspoon vanilla

1 egg

2 cups flour

1-teaspoon baking powder

1-teaspoon cinnamon

¼ teaspoon salt

¾ cup chopped walnuts or pecans

Penuche Frosting:

3 Tablespoons margarine or butter

½ cup firmly packed brown sugar

¼ cup milk

1 ½  to 2 cups powdered sugar
Beat sugar, ½ cup brown sugar and 1 cup margarine until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in walnuts. Bake 10 – 12 minutes at 350°F. or until golden brown around the edges. Immediately remove from cookie sheets. Cool.

Icing: In medium saucepan, combine 3 T. margarine and ½ cup brown sugar. Bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cook 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies. Let stand until frosting is set.
 

Pumpkin Muffins

1 ½ cups whole wheat flour

½ cup sugar

2 teaspoons baking powder

2 teaspoons salt

½ teaspoon cinnamon

½ teaspoon nutmeg

1 egg

½ cup milk

½ cup mashed, cooked or canned pumpkin

¼ cup butter

½ cup seedless raisins

In a large bowl, stir together flour, sugar, baking powder, salt, cinnamon and nutmeg. Beat egg in a small bowl, stir in milk, pumpkin, and butter. Add all at once to dry ingredients, stirring just until moistened. Stir in raisins. Divide mixture between 12 greased muffin cups. Bake in preheated oven 400°F for 20-25 minutes.

Pumpkin Loaf with Orange Glaze

1 cup whole wheat flour

2/3 cup flour

1 ½ teaspoon cinnamon

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon nutmeg

¼ teaspoon salt

1/3 cup soft margarine

2/3 cup sugar

½ teaspoon vanilla

2 eggs

1 cup cooked pumpkin

1/3 cup water

¾ cup raisins

Glaze:

2 Tablespoons icing sugar

¼ cup orange juice

Lightly grease and flour 9x5 in. loaf pan.

In small bowl, combine whole wheat flour, flour, cinnamon, baking soda, baking powder, nutmeg and salt.
 

In large bowl, cream margarine, sugar and vanilla; add eggs one at a time, beating well after each addition. Stir in pumpkin. Alternately stir in flour mixture and water just until smooth. Stir in raisins and pour into prepared pan.

Bake at 350°F for 1 hour and cook in pan for 10 minutes. Turn out onto rack.

Glaze: Pierce hot cake with fork. Mix icing sugar with orange juice; pour over cake. Let cook completely.

Pumpkin Loaf

1 ¾ cup flour

1-teaspoon baking soda

1-teaspoon cinnamon

½ teaspoon salt

½ teaspoon nutmeg

¼ teaspoon ginger

¼ teaspoon cloves

½ cup margarine

1 cup sugar

2 eggs

¾ cup pureed pumpkin

¾ cup chocolate chips

½ cup walnuts

Combine first 7 ingredients and set aside. Cream margarine- gradually add sugar and cream well. Blend in eggs and beat well. At low speed, add dry ingredients alternately with pumpkin. Stir in chocolate chips and half the nuts. Sprinkle ¼ cup nuts on top. Bake at 350°F for 65 – 75 minutes. Cool for 10 minutes, then put on wire rack.

Quick Pumpkin Bread

Preheat oven to 350°; prepare one 9x5 inch pan.

Sift together:

1 ¾ cups flour

¼ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon cinnamon

¼ teaspoon ground cloves

In a large bowl, beat until light and fluffy:

1 1/3 cup sugar

1/3 cup soft shortening

2 eggs

Add and beat in:

1 – 2 cups cooked or canned pumpkin. Now add the sifted dry ingredients in 3 additions alternating with 1/3 cup milk (1/2 teaspoon vanilla optional).

Fold in ½ cup coarsely chopped nuts and

1/3 cup chopped dates or raisins. Pour batter in greased pan and bake about one hour.

Pumpkin Muffins

1 ½ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

½ cup raisins (optional)

1 egg

¼ cup sugar

1/3 cup cooking oil

1 cup cooked pumpkin

¼ cup milk

Combine all first 8 ingredients in a large bowl. Stir thoroughly. Make a well in the center.

Beat egg in a small bowl until frothy. Mix in sugar, oil, pumpkin, and milk. Pour into well. Stir only to moisten. Batter will be lumpy Fill greased muffin cups ¾ full. Bake in 400°F for 20-25 minutes. Let stand 5 minutes. Remove from pan. Serve warm. For orange pumpkin muffins, add 1 ½ T. grated orange rind to batter.

The Great Pumpkin Loaf

4 ounce package cream cheese

¼ cup butter or margarine

1 ¼ cup sugar

2 eggs

1 cup canned pumpkin

1 ¾ cup flour

1 teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon cloves

½ cup chopped walnuts

Put softened cheese, butter and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.

In another bowl combine all 7 remaining ingredients. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan. Bake at 350°F for 60-70 minutes. Cool 10 minutes in pan. Remove to rack to finish cooling.

Pumpkin Cider Bread

1 cup apple cider

1 cup fresh or canned pumpkin puree

2 eggs

¼ cup vegetable oil

¾ cup firmly packed light brown sugar

2 Tablespoons freshly grated orange zest

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

¼ teaspoon ground mace

¼ teaspoon cinnamon

1/8 teaspoon ground cloves

½ cup chopped walnuts (optional)

In a saucepan, boil the cider until it is reduced to about ¼ cup and let it cool. In a bowl, whisk together well the pumpkin puree, eggs, oil, brown sugar, zest and the reduced cider. Into the bowl, sift together the flour, baking powder, salt, baking soda, mace, cinnamon and cloves. Add walnuts and stir until it is just combined. Transfer to a well-buttered 8 ½ x 4 ½ inch loaf pan and bake at 350°F for 1 hour. Let bread cool in the pan.

Pumpkin Cookies

Cream together:

1 cup butter or shortening

1 cup sugar

Add and mix well:

1 cup cooked pumpkin

1 egg

1 teaspoon vanilla

Sift together and add to above mixture:

2 cups flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon allspice

Stir in:

1 cup chopped nuts

1 cup raisins

Drop cookies onto well-greased cookie sheet and bake about 15 minutes.

Pumpkin Tarts

Preheat oven to 375°F. Have ready 2 dozen tart shells.

Whisk together 3 eggs in a large bowl.

Add:

2 cups freshly cooked pumpkin puree

1 ½ cup evaporated milk

½ cup sugar

1/3 cup packed brown sugar

1 teaspoon cinnamon

1 teaspoon ginger

½ teaspoon nutmeg

¼ teaspoon cloves

½ teaspoon salt

Warm tart shells in oven until hot to touch. Fill with pumpkin mixture. Bake until set (about 20 minutes).

Belzebut’s Pie

1 ½ cups maple syrup

1 ½ cups roughly chopped pie pumpkin

2 eggs, beaten

1 cup whipped cream

1 unbaked pastry shell

1 cup pecan pieces

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

Preheat oven to 350°F. In a saucepan, simmer maple syrup and pumpkin for 10 minutes. Using a food processor, puree to obtain a smooth mixture OR substitute 1 ½ cups pure pumpkin and blend in maple syrup and spices. Place in a bowl, blend in eggs and cream. With a wood spoon, stir gently to make a creamy mixture. Cover pie plate with piecrust. Pour the pumpkin mixture into pastry shell and garnish with pecan pieces. Bake for about 1 hour. Cool and serve.

Pumpkin Tea Bread

½ cup butter or margarine, softened

1 ½ cups sugar

2 eggs

1 cup pumpkin

1 Tablespoon grated orange rind

¼ cup orange juice

2 ¼ cups flour

½ teaspoon baking powder

2 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ cup chocolate chips

½ cup white chocolate wafers

few drops orange extract
Cream butter, sugar and 1 egg together. Beat in second egg until smooth. Mix in pumpkin, orange rind and juice. In a separate bowl combine remaining ingredients. Stir well and add to batter, stirring just to moisten. Bake in greased loaf pan at 350°F for 1 hour. After cooling for about 10 minutes, remove from pan. Melt white chocolate wafers in microwave, add orange extract and ice.

Pumpkin Bars

1 package 2 layer size spice cake mix

½ cup butter or margarine, melted

3 eggs

1 cup canned pumpkin

½ cup sugar

½ teaspoon grated orange peel

½ cup chopped pecans

Reserve 2/3 cup dry cake mix. In large bowl combine remaining cake mix, butter and 1 of the eggs; mix well. Pat into well-greased 13x9x2 inch baking pan. Bake at 350°F for 15 minutes. Combine reserved cake mix, pumpkin, sugar, 2 eggs, peel and dash salt. Beat at medium speed of electric mixer 1 to 2 minutes. Pour over partially baked layer. Top with nuts. Bake at 350° till set, 15 – 20 minutes. Cool; cut into bars. Refrigerate. Makes 32.

Pumpkin Cookies

2 cups shortening

2 cups sugar

1 16-ounce can pumpkin

2 eggs

2 teaspoons vanilla

4 cups flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon nutmeg

½ teaspoon allspice

2 cups raisins

1 cup chopped nuts

Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat well. Stir together flour, next 5 ingredients, and 1 teaspoon salt. Add to batter; mix well. Stir in raisins and nuts. Drop rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Cook on rack. If desired, frost with vanilla frosting. Makes 7 dozen.

Pumpkin Chiffon Tarts

1 dozen tart shells

¾ cup packed brown sugar

1 envelope unflavored gelatin

1 teaspoon cinnamon

½ teaspoon salt

¼ teaspoon nutmeg

¼ teaspoon ginger

¾ cup milk

3 slightly beaten egg yolk

1 ¼ cups canned pumpkin

3 egg whites

¼ cup sugar

Bake tart shells at 450° for 7 to 10 minutes or until golden. Cool.  In saucepan combine brown sugar, gelatin, cinnamon, salt, nutmeg, and ginger. Stir in milk and egg yolks. Cook and stir till slightly thickened. Remove from heat; stir in pumpkin. Chill to the consistency of corn syrup, stirring occasionally. Immediately beat egg whites till soft peaks form. Gradually add sugar beating until stiff peaks form. When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites. Chill till mixture mounds when spooned. Turn into baked tart shells. Chill several hours or overnight till set. Cover; chill to store.

Pumpkin Dot Coffee Cake

2 cups flour

1 Tablespoon baking powder

¼ cup butter or margarine

1 cup sugar

1 teaspoon vanilla

1 cup milk

½ cup canned pumpkin pie filling

3 Tablespoons brown sugar

1 Tablespoon butter or margarine, softened

1 teaspoon cinnamon

Grease and flour a 12x7½x2 inch baking dish; set aside. Stir together flour, baking powder, and ½ teaspoon salt. In a mixer bowl, beat ¼ cup butter/margarine abut 30 seconds. Add sugar and vanilla and beat till well combined. Add eggs, one at a time, beating on medium speed for 1 minute after each. Add dry ingredients and milk alternately to beaten mixture, beating on low speed after each addition till just combined. Combine the pumpkin pie filling and ¾ cup of the batter. Turn remaining batter into prepared dish. Drop pumpkin mixture from a teaspoon over batter. Combine brown sugar, 1 Tablespoon butter, and cinnamon; sprinkle over batter. Bake at 350° for 30 to 35 minutes. Serve warm.

Pumpkin Bread

1/3 cup packed brown sugar

1 Tablespoon shortening

1 egg

1/3 cup canned pumpkin

1 Tablespoon milk

2/3 cup flour

1 teaspoon baking powder

¼ teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 Tablespoons raisins, finely chopped

In a mixer bowl, beat together brown sugar and shortening till well combined. Beat in egg. Stir in pumpkin and milk. Stir together flour, baking powder, ginger, nutmeg, and cloves; add to pumpkin mixture. Beat with electric mixer on low speed. Stir in raisins. Turn mixture into a well-greased 1½ pint straight-sided wide-mouth canning jar. Do not cover jar. Place in crockery cooker. Cover and cook on high-heat setting for 1½ hours. Remove jar from cooker; cool 10 minutes in jar. Remove bread from jar. Cool thoroughly on a wire rack. Makes 1 loaf.

Orange-Pumpkin Custard

Combine:

1 slightly beaten egg

½ cup canned pumpkin

¼ cup sugar

¼ teaspoon ground cinnamon

¼ teaspoon ground orange peel

1/8 teaspoon ground allspice

Stir in:

2/3 cup evaporated milk

Pour into a greased 15-oz. custard cup; cover tightly with foil. Make an X with 2 strips of 3 thicknesses of heavy foil. Place custard cup on center of X and carefully lower into crockery cooker. Pour warm water around the custard cup to a depth of 1 inch. Cover cooker; cook on high-heat setting 1¾ to 2 hours or till knife inserted near center comes out clean. Use the foil strips to help remove the custard cup from cooker; let stand 20 minutes. Serve warm or cold with whipped cream. Makes 3 servings.

Pumpkin-Apple Pie

pastry for single-crust pie

½ cup packed brown sugar

½ cup water

2 Tablespoons butter or margarine

1 Tablespoon cornstarch

1 teaspoon ground cinnamon

½ teaspoon salt

4 cups sliced, peeled apples

1 Tablespoon lemon juice

1 slightly beaten egg

1 cup canned pumpkin

½ cup sugar

½ teaspoon ground ginger

½ teaspoon ground cloves

2/3 cup evaporated milk

unsweetened whipped cream

Bake pastry in 450° oven for about 5 minutes. Cool. In medium saucepan combine brown sugar, water, butter/margarine, cornstarch, cinnamon, and ¼ teaspoon salt. Cook and stir over medium heat till mixture comes to a boil. Stir in sliced apples. Cover and cook for 5-6 minutes or till apples are crisp-tender, stirring occasionally. Remove from heat; stir in lemon juice. Spread apple mixture evenly in bottom of partially cooked pastry shell. In mixing bowl, combine egg, pumpkin, sugar, ginger, cloves and the remaining ¼ teaspoon salt; mix well. Stir in evaporated milk. Carefully pour pumpkin mixture over apples. To prevent overbrowning, cover edge of pie with foil. Bake in 375° oven for 20 minutes. Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean. Cool pie thoroughly on rack. Serve with whipped cream. Cover; chill to store.

Pumpkin Meringue Pie

pastry for single crust pie

¾ cup sugar

3 Tablespoons cornstarch

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 cups milk

1 cup canned pumpkin

3 eggs

Meringue for pie

Bake pastry at 450° for 10-12 minutes or till crust is golden. Cool. In saucepan, combine sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. Gradually stir in milk and pumpkin. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Separate egg yolks from whites; beat egg yolks separately. Gradually stir in 1 cup of the hot mixture into yolks. Return mixture to saucepan; bring to gentle boil. Cook and stir 2 minutes more. Pour hot mixture into baked pastry shell. Use egg whites to make meringue and spread over hot filling; seal to edge. Bake at 350° for 12 – 15 minutes or until golden.

Praline Pumpkin Pie

pastry for single crust pie

1 Tablespoon butter or margarine

½ cup chopped pecans

¼ cup butter or margarine

1/3 cup packed brown sugar

1/3 cup sugar

1 2¼ or 3 oz. package of no-bake custard mix

2 teaspoons pumpkin pie spice

1 16-ounce can (2 cups) pumpkin

2/3 cup milk

2/3 cup evaporated milk

toasted chopped pecans

Bake pastry at 450° for 10-12 minutes or till crust is golden. Cool. To toast pecans, dot 1 T. butter over pecans in shallow baking pan. Bake at 350° for 15 minutes, stirring often. In small saucepan, melt the ¼ cup butter. Stir in the brown sugar and ½ cup toasted pecans; cook and stir till bubbly. Spread over bottom of pie shell; cool. In medium saucepan combine sugar, custard mix, and pumpkin pie spice. Stir in pumpkin, milk and evaporated milk. Cook and stir till bubbly. Cover and cook 15 minutes. Carefully pour over pecans in pastry. Chill.

Festive Tassies

½ cup butter or margarine, softened

1 3-ounce package cream cheese, softened

1 cup flour

pumpkin filling

Blend butter and cream cheese together; stir in flour. Cover; chill 1 hour. On lightly floured surface, roll to 1/8 inch thickness. Cut in 3 inch rounds with scalloped cookie cutter. Pat rounds in 1¾ inch muffin pans. Makes 24. Bake tart shells at 400° for 10 to 12 minutes. Cool in pans. In saucepan combine ½ cup sugar, ¼ teaspoon each salt, ground cinnamon, ground ginger, and ground nutmeg; stir in 3 well-beaten eggs and 1 cup canned pumpkin. Cook and stir over low heat till thick, about 12 minutes. Remove from heat; chill. Fold in 1 cup frozen whipped dessert topping, thawed. Spoon about 2 teaspoons filling into each shell. Sprinkle with toasted chopped pecans. Chill thoroughly.

Pumpkin Custard Pie

pastry for single crust pie

1 16-ounce can pumpkin

¾ cup sugar

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

½ teaspoon ground nutmeg

3 eggs

2/3 cup evaporated milk

½ cup milk

unsweetened whipping cream (optional)

Prepare pastry, flute edge high. do not prick.

In large mixing bowl combine pumpkin, sugar, cinnamon, salt, ginger, and nutmeg. Add eggs; lightly beat eggs into pumpkin mixture with a fork. Add the evaporated milk and milk; mix well. Pour mixture into pie pastry. Bake at 375° for 50 minutes. Cool; garnish with whipping cream.

Honey-Pumpkin Pie: omit ¾ cup sugar and add ½ cup honey

Raisin-Pumpkin Pie: add 1/8 teaspoon cloves and ¾ cup light raisins to pumpkin mixture

Molasses-Pumpkin Pie: decrease sugar to ½ cup and add 1/3 cup molasses to pumpkin mixture.

Pumpkin  Dip

2 cups icing sugar

2 (8 oz.) pkgs. cream cheese, softened

1 can pumpkin pie filling

2 tsp. cinnamon

1 tsp. ginger

Combine sugar and cream cheese.  Add other ingredients and mix well.  Refrigerate.

Pumpkin  Punch

1/2 - 3/4 cups sugar

1 tsp. cinnamon

1 tall can evaporated milk

2 eggs

1 can (1 lb.) pumpkin

14 oz. ginger ale, chilled

Blend first 5 ingredients.  Chill.  Add ginger ale just before serving.  6-8 servings. 

Pumpkin  Cheese  Ball

1 (8 oz.) cream cheese

½  cup pumpkin

1 jar (2 1/2 oz.) dried beef slices,

   chopped

2 cups (8 oz.) shredded cheddar cheese

¼ cup crushed pineapple, well drained

1 tbsp. chopped onion

Short celery stalk and leaves or parsley leaves for garnish

Mix until well blended: the cream cheese and pumpkin.  Stir in beef, cheddar cheese, pineapple and onion.  Mix well.  Chill at least 1 hour.  Form into large ball.  Score sides to resemble pumpkin.  Garnish with the celery for a stem and leaves.  Serve with crackers.  Yields 2 1/2 cups.  

Stuffed  Pumpkin

1 small pumpkin (about 1 lb.) Remove seeds and take off the stem.  Save the round part with the pumpkin.

2 apples, peeled & diced

2 onions, chopped

1 green pepper, chopped

1 cup rice (min.) or 1 c. potato, diced

½ teaspoon black pepper

½ teaspoon salt  

Cook and drain meat.  Combine other ingredients and mix with ½ cup maple syrup.  Stuff pumpkin.  Cover with round piece of pumpkin.  Bake in 350° oven for 1 hour until done.  Pierce pumpkin with fork to see if cooked.  Cut pumpkin to serve.

Pumpkin  Pudding  With  Honey  Pecan  Sauce

¾ cup honey

2 teaspoons pumpkin pie spice

1½ cup canned pumpkin

1 cup evaporated skim milk

6 egg whites

Preheat oven to 350°.  In medium bowl, combine first 4 ingredients; blend well.  Beat egg whites to stiff peaks; fold into pumpkin mixture.  Pour into 6 1-cup soufflé dishes or oven-safe molds sprayed with non-stick cooking spray. Place in 9x12 baking dish; fill with hot water almost to top of soufflé dishes. Bake 45-50 minutes or until knife inserted in center comes out clean.  Unmold warm pudding onto dessert plates; top with Honey Pecan Sauce.  Garnish with lemon curls and mint leaves if desired.

Honey Pecan Sauce:

Mix 1/3 cup honey and ½ cup pecan halves; stir in ¼ to ½ teaspoon rum flavoring.  Spoon over warm pudding.  Makes 6 servings.

Pumpkin  Chews

1¼ cup flour

1½ teaspoon salt

1 teaspoon baking powder

¼ teaspoon soda

1 cup brown sugar

¾ cup sugar

½ cup shortening

1 teaspoon cinnamon

½ teaspoon nutmeg

1 egg

1 c. canned pumpkin, drained

Sift together flour, salt, baking powder, and soda.  Mix in rolled oats and set aside. Combine and blend well sugars, shortening, and spices.  Beat in egg. Add pumpkin.  Mix gradually flour-rolled oats mixture with pumpkin mixture. Divide mixture in fourths.  Then stir in one 6 ounce package semi-sweet chocolate chips in one; 1 cup raisins in another; 1 cup chopped nuts in third; and leave fourth plain.  Drop by rounded tablespoon unto lightly greased baking sheets.  Bake at 375 ° for 14-16 minutes.  Makes 3 dozen.

Toasted Pumpkin  Seeds

2 cups pumpkin seeds

1 Tablespoon oil

1 teaspoon salt

Combine seeds, oil and salt.  Spread in shallow pan.  Bake for 15 minutes at 350°.  Stir twice.  Drain on paper towels.  Store in tightly covered container.

Pumpkin  Swirl  Squares

1 (16 oz.) can pumpkin

1¾  cup sugar

½ cup oil

3 eggs

2 cups flour

2 teaspoons baking soda

1 (8 oz.) pkg. cream cheese, softened

Combine pumpkin, 1½  cups of the sugar, oil, and 2 eggs, mixing until well blended.  Add combined dry ingredients; mix well.  Combine cream cheese and remaining sugar and egg, mixing until well blended.  Spoon pumpkin mixture into greased and floured 15x10x1 inch jellyroll pan.  Spoon cream cheese mixture over pumpkin batter.  Cut through batter with knife several times for marble effect.  Bake at 350° for 25 to 30 minutes or until wooden pick inserted in center comes out clean.  Cool; cut into squares.  Yield:  approximately 2 dozen.   

Pumpkin  Milkshake

1 cup solid packed pumpkin

½ cup brown sugar, firmly packed

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup frozen concentrated orange juice

1 liter vanilla ice cream

In blender container, combine all ingredients; blend until smooth.  Serve immediately in short glasses or punch cups.  If desired, garnish with licorice stick "stirrers". 

Pumpkin  Gingerbread

1 2/3 cup flour

¾ teaspoon salt

¼ teaspoon baking soda

1½ teaspoons baking powder

2 teaspoons ground ginger

1 teaspoon cinnamon

¾ teaspoon nutmeg

¼ teaspoon cloves

½ cup butter

1 ½ cup sugar

2 eggs

1 cup canned pumpkin

1/3 cup water

½ cup pecans, chopped

Use an electric mixer.  Sift dry ingredients and set aside.  Cream butter and sugar well.  Add eggs and beat.  Add flour mixture, water, and pumpkin alternately by thirds.  Add nuts.  Pour into greased and floured 9 x 5 x 3 inch pan.  Bake at 350° about 60 minutes until top springs back and toothpick comes out clean. Cool and serve with whipped topping.

Morning  Pumpkin  Coffeecake

1 ½ cup firmly packed brown sugar

¾ cups margarine, softened

1 (16 oz.) pumpkin

6 egg whites

2 Tablespoons water

2 cups flour

1½ cups Quaker oats (quick or

   old-fashioned), uncooked, divided

¾ cup raisins

1 Tablespoon baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

Heat oven to 350°.  Spray 10-inch tube or bundt pan with no-stick cooking spray.  Beat sugar and margarine until fluffy.  Mix in pumpkin, egg whites and water.  Gradually add combined flour, 1¼ cups oats and remaining ingredients; mix well.  Spread into pan; sprinkle with ¼ cup oats.  Bake 60 to 70 minutes or until wooden pick comes out clean.  Cool 10 minutes; remove from pan. 

Pumpkin - Banana  Bread

1 ½ cup granulated sugar

1/2 cup shortening

2 eggs

1 cup mashed, well ripened bananas

¾ cup pumpkin

1 teaspoon vanilla extract

1¾ cup flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup chopped walnuts or pecans

 In large mixer bowl, cream sugar and shortening.  Beat in eggs, bananas, pumpkin and vanilla; mix well.    In medium bowl, combine flour, baking powder, baking soda, salt and nuts.  Add dry ingredients to pumpkin mixture; mix well.  Spoon batter into greased and floured 3 x 5 inch loaf pan.  Top with walnuts or pecans if desired.  Bake in preheated 350° oven for 55-65 minutes.  Cool for 10 minutes.  Remove from pan and cool on wire rack.  Makes 1 loaf. 

Cranberry  Pumpkin  Bread

2 slightly beaten eggs

2 cups sugar

½ cup oil

1 cup pumpkin

2 ¼ cup flour

1 Tablespoon pumpkin pie spice

1 teaspoon baking soda

½ teaspoon salt

1 cup chopped cranberries

Combine eggs, sugar, oil and pumpkin; mix well.  Combine flour, pie spice, soda and salt in a large bowl; make a well in center.  Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries.  Spoon batter into 2 greased and floured 8 x 3 1/3 x 2 1/2 inch aluminum loaf pans.  Bake in moderate oven (350°) 1 hour or until toothpick inserted in center comes out clean.  Makes 2 loaves.

Date  Muffins

2 cups mashed bananas

1 cup pumpkin

3 eggs

1 cup oil

1 ½ cup sugar

5 cup flour

1 Tablespoon baking soda

2 teaspoon cinnamon

½ teaspoon cloves

2 cups chopped dates

Bake at 350° for 18 minutes or so.

Pumpkin  Pancakes

2 cups flour

2 Tablespoons packed brown sugar

1 Tablespoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ginger

1½ cups milk

½ cup canned pumpkin

1 egg

2 Tablespoon vegetable oil

Heat a lightly oiled griddle to 375°.  In a large bowl, combine dry ingredients.  In a small bowl combine milk, pumpkin, egg and oil.  Stir into flour mixture until dry ingredients are moistened.  Batter will be thick.  For each pancake, pour 1/4 cup batter onto hot griddle.  Using a spatula, spread batter into 4" circle before mixture sets.  Turn.  Serve with butter and warm maple syrup.  

Pumpkin - Apple  Muffins

2 ½ cups flour

2 cup sugar

1 Tablespoon pumpkin pie spice

1 teaspoon baking soda

½ teaspoon salt

2 eggs

½ cup oil

1 cup pumpkin

2 cup grated apples (about 2 to 3 apples)

Topping:

2 Tablespoon flour

1/4 cup sugar

2 Tablespoons cinnamon

4 teaspoons nutmeg

In a large bowl mix together the flour, sugar, pumpkin pie spice, soda and the salt.  In a small bowl mix together the eggs, oil, pumpkin and apples.  Add to the dry ingredients and mix just until moist.  Spray muffin tins with "Pam".  Pour batter into the pans.  Combine topping ingredients and mix well.  Sprinkle with topping and bake at 350° for 35 to 40 minutes. 

Pumpkin  Biscuits

2 cups flour

½ teaspoon salt

½teaspoon cinnamon

1/3 cup pecan pieces

3 Tablespoon sugar

4 teaspoon baking powder

½ cup butter or margarine

½ cup light cream

2/3 cup canned pumpkin

Sift together flour, sugar, salt, baking powder and cinnamon.  Cut in butter with pastry blender until mixture looks like coarse meal or crumbs.  Stir in pecans.  Combine cream and pumpkin; stir into flour mixture just enough to moisten dry ingredients.  You will have a stiff dough.  Turn dough onto lightly floured board and knead gently a few times.  Roll out to ½ inch thickness.  Cut with 2inch cutter.  Place one inch apart on greased baking sheet.  Bake at 425° until golden brown (about 20 minutes).  Yield 20 biscuits. 

Pumpkin  Bran  Muffins

2 cups bran

½ cup milk

3 eggs

1 can (16 oz.) pumpkin

¾ cup margarine, melted

2½ cup flour

2 cups sugar

1½ teaspoon pumpkin pie spice

1 teaspoon baking soda

1½ teaspoon baking powder

1¼ cup walnuts, chopped

2 teaspoon grated orange peel

½ cup sugar

 In large bowl stir together bran, milk and eggs.  Let stand 5 minutes.  Blend in pumpkin and margarine.  Stir in flour, sugar, pumpkin pie spice, soda, baking powder, nuts and orange peel.  Stir.  Bake at 325° for 1 hour.  Makes 3-4 dozen. 

Cornbread

½ cup shortening or margarine

½ cup sugar (scant)

2 eggs

1 1/8 cup cornmeal (fill cup to top)

½ cup flour

3 teaspoon baking powder

1 teaspoon salt

1 cup pumpkin or squash

1½ cup milk

 Combine the above ingredients, mixing well.   Bake in 400° oven for 30 to 35 minutes in an 8 x 8 inch pan. 

Stew  In  Pumpkin  Shell

2 lb. beef stew meat

2 Tablespoons oil

1 large onion, chopped

2 cloves garlic, minced

2 large tomatoes, chopped

1 teaspoon salt

½ teaspoon pepper

1 cup dried apricots

3 white potatoes, peeled & diced

3 sweet potatoes, peeled & diced

1 ½ cup water

2 Tablespoons butter, melted

1 medium pumpkin

1 (15 oz.) can corn, drained

In large pot brown beef in oil.  Add onions and garlic.  Stir until the onions are tender.  Add tomatoes, salt, pepper, apricots, white potatoes, sweet potatoes and water.  Bring to boil, reduce heat and simmer while pumpkin is being prepared.  Remove top from pumpkin and discard.  Scoop out seeds and stringy membrane, leaving pumpkin flesh intact.  Brush inside of pumpkin with butter.  Preheat oven to 325°.  Place pumpkin in shallow pan.  Spoon mixture into pumpkin shell.  Bake for 1 hour.  Stir corn into stew.  Continue baking for ½ hour to 1 hour longer until pumpkin flesh is tender.  Carefully remove pumpkin from oven if it is very soft it may split.

Pumpkin  Pudding

1 cup cooked pumpkin

1 cup cold milk

3 oz. pkg. instant vanilla pudding

½ teaspoon cinnamon

½ teaspoon allspice

¼ teaspoon nutmeg

¼ teaspoon ground cloves

 Vary spices according to your taste.  Combine ingredients in a medium (1 quart) bowl.  Beat while pudding thickens. Pour into serving dishes.  Chill at least 15 minutes.  Can serve with whipped cream topping.

Pumpkin  Raisin  Oatmeal  Cookies

1 cup all-purpose flour

1 cup butter or margarine

1 cup light brown sugar

½ cup sugar

1 cup canned pumpkin

1 large egg

½ teaspoon salt

3 cup Old Fashioned oats, uncooked

1 cup seedless raisins

½ cup roasted pumpkin seeds (optional)

 Preheat oven to 375°.  Drop dough by heaping tablespoonfuls about 2 inches apart onto greased cookie sheets.  Bake 13-15 minutes or until firm.  Store in airtight container.  Makes about 3 dozen.  

Pumpkin  Brownies

½ cup butter, softened

2 cup brown sugar

1 (16 oz.) can solid pack pumpkin

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla

1½ cup flour

1½ cup uncooked oats

1 teaspoon baking powder

2 eggs

2 teaspoon pumpkin pie spice

½ cup walnuts, chopped

Preheat oven to 350°.  Combine butter, sugar, pumpkin, eggs and vanilla; blend well.  Stir in flour, oats, baking powder, baking soda, salt, spices and nuts.  Spread batter in a greased and floured (15 1/2 x 10 1/2 inch) jelly roll pan or 2 (9 inch) cake pans.  Bake for 25-30 minutes.  Frost with cream cheese icing after cooling.  NOTE:  A 9x13-inch baking pan makes thicker brownies. 

Pumpkin  Soup

6 cup chicken broth

1 to 2 (16 oz.) cans pumpkin

1 cup onion, thinly sliced

1 clove garlic, minced

1½ teaspoon salt

½ teaspoon thyme

½ teaspoon pepper

½ cup whipping cream, warmed

1 large fresh pumpkin, hollowed out (optional)

Fresh parsley (optional)

 In a covered saucepan, heat all ingredients except cream to boiling.  Reduce heat; simmer, uncovered 20 minutes.  Stir warm cream into soup.  Garnish with parsley and serve from a hollowed-out pumpkin which as been warmed for 20 minutes in 350°oven. 

Pumpkin  Rice  Soup

2 cups pumpkin, cooked

2 cups rice, cooked

1 liter milk

¼ cup sugar

Mash pumpkin lightly.  Add rice, milk and sugar, bring to boil and serve.

Pumpkin  Rice  Pudding

1 (16 oz.) can/(2 cup) pumpkin

¾ cup sugar

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 slightly beaten eggs

1 (14½oz.) can (1 2/3 cup evaporated milk

2/3 cup package precooked rice (minute)

½ cup raisins

 In bowl, combine pumpkin, sugar, salt, cinnamon, ginger, and cloves; stir in eggs.  Add evaporated milk; mix well.  Stir in rice and raisins.  Pour mixture in 1½ quart casserole.  Place casserole in pan, filling pan with water to depth of 1 inch.  Bake at 350° for 15 minutes; stir mixture well.  Bake 50 to 60 minutes.  Serve warm with vanilla ice cream.

Nutrition Facts

Seeds

Seeds, pumpkin and squash seed kernels, dried

Serving Size: 100 g

Amount per Serving

Calories 541

  Calories from Fat 412

% Daily Value for 2000 diet

Total Fat 45g 68%

  Saturated Fat 8g 39%

  Monounsaturated Fat 14g

  Polyunsaturated Fat 20g

Cholesterol *    *

Sodium 18mg 0%

Potassium 807mg 23%

Total Carbohydrates 17g 5%

  Dietary Fiber 3g 16%

  Sugars * *

Protein 24g 49%

Vitamin A 380IU 7%

Vitamin C 1.9mg 3%

Calcium 43mg 4%

Iron 14.97mg 83%

Vitamin E 1ATE *

Thiamin 0.21mg 14%

Riboflavin 0.32mg 18%

Niacin 1.745mg 8%

Vitamin B-6 0.224mg 11%

Folate 57.5mcg 14%

Vitamin B-12 * *

Pantothenic Acid 0.339mg 3%

Phosphorus 1174mg 117%

Magnesium 535mg 133%

Zinc 7.46mg 49%

Copper 1.387mg 69%