The LDSCN Weekly Recipe Archive Pumpkin Recipes

Reference: http://www.cgs.clemson.edu/hallow3.htm

About 99 percent of the pumpkins marketed are used as jack-o'-lanterns at Halloween. Pumpkins generally vary in size from a diameter of eight to fourteen inches, although certain large specimens can weigh up to several hundred pounds. The shape is round, melon-like, depressed at both ends, and its color ranges through various shades of orange. The fruit has a hollow interior containing edible seeds. The rind is also orange and faintly sweet.

Pumpkin is prepared in a variety of ways: baked and eaten as a vegetable; baked into pie, which is a traditional Thanksgiving dessert in the United States; or used to make soup. The seeds are a popular snack in Latin American countries when dried and sometimes roasted and salted. They have a high phosphorous content.

Jack-o'-lantern pumpkins are too stringy to eat, and often too large (they can easily grow to 20 pounds, and the very largest can exceed 200 pounds). For pie filling and other cooking needs, sugar pumpkins - a smaller, sweeter variety with closed-grained flesh - are much better.

 

Basic Preparation ... Rinse off any dirt before using. For pumpkin puree to use in soup, bread, or pie, you can steam, boil, or bake it. Peel pumpkin and cut into 1-1/2 to 2-inch chunks. Steam for 15-20 minutes, or cook in boiling water for 8-12 minutes. Puree.

Halved: Split a small 2 to 4-1/2 pound pumpkin and clean out the seeds and pulp. Put flesh side down in a baking pan with a bit of water. Bake at 350 F for 1-1/2 hours or until the flesh is tender.

Pumpkin Favorites ...
For just plain pumpkin eating, wash a 1-1/2 to 3-pound sugar pumpkin; cut off the top, saving the lid and the stem for a handle. Scrape out the seeds and pulp, wipe out the inside, then brush with melted butter and/or sugar or salt, if desired. Replace the lid and bake in a 350 F oven for 35 minutes. Coat the inside flesh once again with butter, sugar, or salt and bake another 10-15 minutes or until it is fork tender. Slice into wedges and serve plain.

Make Pumpkin Pancakes by adding fresh cooked or canned pumpkin to your favorite pancake batter. Cook as directed and serve with warm applesauce.

Measure or weigh a pumpkin. Talk about inches and pounds.

Talk about the color orange. Let the children collect other objects that are orange to place with the pumpkin.

Pumpkin Seeds ...
Drying seeds and roasting seeds are two different processes. To dry, carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in the sun, in a dehydrator 115-120 F for 1 to 2 hours, or in an oven on warm for 3 to 4 hours. Stir them frequently to avoid scorching.

To roast, take dried pumpkin seeds, toss with oil (1 teaspoon per cup of seeds) and/or salt and roast in a preheated oven at 250 F for 10 to 15 minutes.

Orange-Pumpkin Pudding

	4 slices whole-wheat bread
	1/2 cup milk
	1/2 cup orange juice
	1/4 cup apple juice concentrate
	2 eggs
	1 banana, sliced
	2 teaspoons cinnamon
	1 cup cooked pumpkin
	Dash of salt

Dice bread slices and crumble them in a blender. Place the crumbs in square baking dish. Blend together milk, orange juice and apple juice concentrate. Add eggs, banana slices, cinnamon, pumpkin and salt and blend again. Add the mixture to the bread crumbs. Stir together. Bake at 350oF for 50 minutes. Serve slightly warm. Makes 8 servings.

Pumpkin Pie or Custard

1. 1 can (12 oz.) evaporated skim milk
2. 2 eggs
3. 1 can (1 lb.) pumpkin
4. 3/4 cups sugar
5. 1 teaspoon cinnamon
6. 1/4 teaspoon cloves
7. 1/2 teaspoon ginger
8. 1/2 teaspoon salt

Blend all ingredients well. Pour into pie shell. Bake in a 375oF pre-heated oven for about 1 hour. Pie is done when knife inserted in the center comes out clean. For custard, omit the pie crust and bake in 8 individual custard dishes for 40 minutes at 375 F.

Pumpkin Bread

	1/2 cup sugar
	1/2 cup vegetable oil
	3/4 cup pumpkin pure
	2 eggs
	1 cup all-purpose flour
	1/2 cup whole-wheat flour
	1 teaspoon baking powder
	1 teaspoon baking soda
	1 teaspoon cinnamon
	1/4 teaspoon salt
	1/2 cup raisins

In a large bowl, stir together sugar, oil, pumpkin, and eggs. In a medium bowl, stir together both flours, baking powder, baking soda, cinnamon, and salt. Fold this into the pumpkin mixture, stirring the two mixtures just to moisten the dry ingredients. Stir in the raisins. Pour the batter into a greased 9-inch loaf pan. Bake in pre-heated 350o oven for about 1 hour or until a pick inserted in the center of the bread comes out clean.

Pumpkin-Banana Shake

In a blender, process...

	1 cup plain yogurt
	1 up cooked pumpkin
	1 banana,
	sliced,
	2 drops vanilla

Blend until smooth. Serve immediately. Makes 3 servings.

Harvest Pumpkin Bread

	1 cup sugar
	1/4 cup Margarine
	1/4 cup applesauce
	2 eggs
	1 cup (8 ounces) solid pack pumpkin
	2 cups all-purpose flour
	1/2 teaspoon salt
	2 teaspoons baking powder
	1/4 teaspoon baking soda
	1 teaspoon ground cinnamon
	1/2 cup raisins
	1 teaspoon grated orange rind
	1/4 cup orange juice
	1/2 cup walnuts, chopped (optional)

1. Lightly grease a 9" x 5" x 3" loaf pan or coat with vegetable spray.

2. Beat sugar, margarine, and applesauce until creamy and light (about 5 minutes). Add eggs one at a time and continue to beat. Add pumpkin and mix until smooth.

3. Combine flour, salt, baking powder, baking soda, and cinnamon. Stir into pumpkin mixture and mix until smooth.

4. Add raisins, orange rind, orange juice and nuts (optional). Stir well and pour into loaf pan.

5. Bake at 350o F for 60-65 minutes. You can test for doneness by sticking a wooden pick into loaf. If it comes out clean, the bread is done.

Cut into 12 slices.

Nutrients per serving (1 slice) Calories: 220
Protein: 3.7 grams
Carbohydrates: 42 grams
Total fat: 4.9 grams
Saturated Fat: 0.9 gram
Dietary Fiber: 2 grams Elizabeth Hill, County Extension Agent - Greenville County

This is Paul Bocuse's famous Thick Pumpkin Soup, from France, served inside the pumpkin shell.

	1 pumpkin of 6 1/2 to 9 lbs.
	6 to 7 cups croutons
	1 cup grated Gruyère cheese
	salt and pepper to taste
	3 quarts of light cream

Cut a lid from the top of the pumpkin by cutting around the stem. Remove and discard the seeds and fibers, but be sure to leave behind all meat. Place the croutons and the cheese in a few alternating layers (until you run out) in the pumpkin. Season with salt and pepper. Add the cream and cover well with the "lid."Bake the pumpkin for 2 hours in a 350°F oven.

To serve the pumpkin: remove the lid, stir the contents gently with a spoon until the pumpkin flesh and the other ingredients are transformed into a deliciously thick soup. Taste and add more salt and pepper, if necessary.

Beyond Fantastic Pumpkin Bread

I just made this in my bread machine and it is out of this world. (Ingredients for 1 1/2 lb. bread machine.) However, I made it with baked sweet potato puree which I think gave it better flavor.

	1 cup evaporated milk (lukewarm)
	1/2 cup canned pumpkin
	3 cups bread flour (I mixed in 2 tbls. wheat gluten)
	1/4 cup whole wheat flour
	1/2 cup chopped walnuts or pecans
	2 tablespoons brown sugar, packed
	2 to 3 teaspoons pumpkin pie spice
	1 1/2 teaspoon salt
	2 tablespoons butter
	2 tsp. dry yeast

Follow your bread maker's direction, or use the instructions for a generic loaf of white bread.

Depending on how dry your pumpkin (or sweet potato) is, you may need to add more milk. This is probably always true with the baked sweet potato since it is drier than pumpkin pulp.

This is a light and fluffy, very high rising, bread. It is almost like a pastry in taste and texture! Try it with cream cheese and jam for a real breakfast treat.

Pumpkin Snack Cake by rkelly@q.continuum.net
Another of my favorites...

	1 2/3 c. all-purpose flour
	3/4 c. sugar
	1 tsp. allspice
	1 tsp. baking soda
	1/2 tsp. salt
	1 c. water
	1/3 c. canola (or veg.) oil
	1 tsp. vinegar
	1/2 c. canned pumpkin

Mix dry ingredients in an ungreased 8x8 pan. Slowly stir in remaining ingredients. Bake for 35-40 minutes at 350 degrees.

Pumpkin Cookies Recipe

	1/2 cup sugar
	1/2 cup brown sugar (packed)
	1 cup butter/margarine (soft)
	1 cup canned pumpkin
	1 tsp. vanilla
	1 egg
	2 cups flour
	1 tsp. baking soda
	1 tsp. baking powder
	1 tsp. cinnamon
	1/4 tsp salt
	3/4 cup valnuts

Heat oven to 350. Cream sugars and butter until light and fluffy. Blend in pumpkin, vanilla, egg. Add flour, baking soda, baking powder, cinnamon, salt and blend well. Stir in nuts. Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake 10-12 minutes or until light golden brown.

These are delicious!!!

Steamed Pumpkin Pudding
According to Betty Crocker, this is a tender spiced steamed pudding.

	1 3/4 c. sifted Gold Medal Flour
	1 t. baking powder
	1/2 t.each: salt,soda,cinnamon,ginger,cloves
	1/2 c. shortening
	1 c. brown sugar, packed
	2 eggs
	1/4 c. soured milk
	1/2 c. cooked or canned pumpkin

Sift flour, baking powder, salt, soda and spices together. Cream shortening and sugar. Add eggs and beat well. Add flour mixture alternately with sour milk and pumpkin. Pour into greased 1 1/2 qt. mold. Steam 1 3/4 hr. or until toothpick stuck in center comes out clean. Cool a few minutes, loosen from sides of mold, remove from mold, serve warm with Hard Sauce.

Impossible Pumpkin Pie
Combine in blender container:

	3/4 cup sugar
	1/2 cup Bisquick mix(use your own mix)
	2 tablespoons butter, melted
	1 12 oz can evaporated milk
	1 l6 oz can pumpkin
	2 1/2 teaspoons pumpkin pie spice
	2 teaspoons vanilla
	2 eggs

Blenderize. Pour into greased 9" pie pan. Bake at 375 degrees for 45-50 minutes.

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