Pumpkin Page

Try this link for great Pumpkin ideas! They have templates for carving and the whole bit! Check out the FAQ page.. More than you ever wanted to know about pumpkins and the seeds! They've got it!

Try this link to Family Fun Magazine's Pumpkin page! WOW! They have crafts and more great ideas of things for children to do with Pumpkins!

Pumpkin Mush
Contributor: Family Fun Magazine, online

Use this pureed pumpkin in all your favorite pumpkin recipes. Preheat the oven to 375 degrees. Cut a medium-size pumpkin, such as a sugar pumpkin, in half. Prick the skin with a fork, and place on a cookie sheet, cut-side up.

Bake for 50 minutes, or until it is very soft when poked with a fork. Let the pumpkin cool, then scoop out the seeds with a big spoon. Scoop out the pumpkin meat and compost the skin. Mash the pumpkin meat with a potato masher or puree in a food processor. Makes about 4 cups, depending on the size of the pumpkin.

PUMPKIN PATCH MUFFINS
Contributor: Family Fun Magazine, online

These moist, wholesome muffins are loaded with vitamin A. For flavored muffins, we tried chocolate chip, raisin and autumn spice.
  • 1 cup Pumpkin Mush or canned pumpkin
  • 1/2 cup packed brown sugar
  • 1/4 cup melted butter or margarine
  • 2 eggs
  • 2 cups all-purpose flour (or 1 cup all-purpose
  • and 1 cup whole-wheat flour)
  • 2 tsp. baking powder
  • 1/2 tsp. salt
Preheat the oven to 375 degrees. In a large mixing bowl or bowl of an electric mixer, mix or blend the Pumpkin Mush, brown sugar, melted butter and eggs.
In a separate bowl, sift the flour with the baking powder and salt.
Add the dry ingredients to the pumpkin mixture and stir or blend only until combined. Spoon the batter into a 12-cup muffin tin lined with paper liners. Bake the muffins for 20 minutes. Makes 10 to 12, depending on their size.

PUMPKIN-CHOCOLATE CHIP MUFFINS: Stir 1/2 cup chocolate chips into the batter before scooping it into the muffin tin.

PUMPKIN-RAISIN MUFFINS: Stir 1/2 cup raisins into the batter before scooping it into the muffin tin.

PUMPKIN-SPICE MUFFINS: Sift 1/2 tsp. cinnamon and 1/2 teaspoon nutmeg with the flour.

PUMPKIN CAKE

  • 2 cups whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg and cinnamon
  • 1 1/2 cups pumpkin (canned or fresh cooked)
  • 1/2 cup oil
  • 1/2 cup honey
  • 1 tablespoon molasses
  • 4 eggs
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)
Mix all ingredients in a large mixing bowl. Beat on medium for 3 minutes. Pour into a greased 13x9x2 pan. Bake at 350° for 30 minutes. Frost with cream cheese frosting.

PUMPKIN ROLL
Contributor: Julie Greene

Cake:
  • 3 eggs
  • 2/3 c. pumpkin
  • 1 c. sugar
  • 3/4 c. flour
  • 1/2 tsp. salt
  • 1 tsp. soda
  • 1 tsp. cinnamon
Mix until smooth. Line jelly roll pan with wax paper. Butter the wax paper. Pour the cake mixture on top. Bake @ 375 for 15-18 min. Remove on to dish towel, remove wax paper and roll up. Cool, then unroll and spread with filling. Once the filling is spread, reroll the bread, and slice. Refrigerate any leftovers.

Filling:

  • 8 oz. cream cheese
  • 2 Tb. butter
  • 1 Tb. vanilla
  • 1 c. powdered sugar

PUMPKIN BREAD
Contributor: Shari Morris

  • 3 1/2 C. Flour
  • 2 Teaspoons Soda
  • dash salt
  • 1 Teaspoon Cinnamon
  • 1 Can of pumpkin
  • 1/2 Teaspoon All Spice
  • 1 Cup Oil
  • 4 Eggs
  • 2/3 Cup Water
  • 3 Cups Sugar
Sift dry ingredients, into a mixing bowl, add all other ingredients! Bake @ 350 for 45 TO 60 minutes. Makes 3 loafs. Makes super moist muffins too!

PUMPKIN BREAD
Contributor: Donna Hansen

  • 1 can pumpkin "mix" (16 oz)
  • 4 eggs
  • 3 cups sugar
  • 1 cup oil
  • 2/3 cup water
  • 3 1/2 cup flour
  • 1 tsp cinnamon
  • 1 1/2 tsp. salt
  • 2 tsp. soda
  • 1 tsp. nutmeg
  • 1 cup chopped nuts (optional)
Mix all ingredients, pour into 3 greased and floured coffee cans, loaf pans, or miniature loaf pans. Bake at 350 for 1 hour. (Note... if you are using the mini pans... check at 50 minutes.) Cool 10 min. remove from cans, loaf pans, or mini loaf pans.
I make my mini's in holiday foil paper liners. I then place them on a paper doily and wrap in cellophane and tie with pretty ribbon. This recipe freezes well.

PUMPKIN BREAD
Contributor: Cherie Stueve

Cream:
  • 2 2/3 cups sugar
  • 2/3 cup shortening
Add:
  • 4 eggs
  • 2 cups pumpkin ( I use the store bought stuff)
  • 2/3 cup water
Add:
  • 3 1/3 cups flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon crushed cloves
Pour into 2 loaf pans that have been greased & floured. Bake at 350 degrees for 40 minutes. Reduce heat to 325 degrees and bake for an additional 30 minutes. (If using glass pans, reduce both temperatures by 25 degrees for best results). Remove from oven and place on cooling rack for ten minutes; then, loosen sides of bread from pan with a butter knife. Remove bread from pans and continue to cool on rack.

Optional: Using a thick glaze of powdered sugar & milk, apply while warm for a thin topping. Apply after cooling for a thick topping. Freezes very well.

PUMPKIN BREAD
Contributor: Melody DeMaster

  • 3 1/3 C. flour
  • 1 1/2 t. salt
  • 3 C. sugar
  • 3 t. pumpkin pie spice
  • 2 t. baking soda
Sift the above dry ingredients in a large bowl; Add to this:
  • 1 C. vegetable oil
  • 4 eggs
  • 2/3 C. evaporated milk
  • 2 C. pumpkin puree, fresh or canned
  • 1 C. Walnuts, coarsely chopped
Stir well and pour into loaf pans that have been well greased and floured. Can use either 3 regular-sized loaf pans or 6 gift sized loaf pans. Bake in a 350*F oven for 1 hour and 15 min. or until toothpick or broom straw inserted in middle comes out clean. Watch the smaller loaves carefully as they sometimes cook faster. Cool on a wire rack until completely cool. Wrap with cellophane and a ribbon for gift-giving. Be prepared to be bombarded with requests. Enjoy!

BASIC PUMPKIN PUREE:
Contributor: Melody and her Mom!

METHOD 1:
One 4-pound pumpkin
1. Preheat oven to 400* F. Peel, seed, and cut the pumpkin into 2-inch chunks. Place the pumpkin in a 5-quart ovenproof casserole. Add 1/4-inch water. Cover and bake until tender through, about 20 minutes. 2. Drain off any remaining moisture. Puree the pumpkin in a food processor fitted with a metal puree blade.
METHOD 2:
One 4-pound pumpkin
1. Preheat oven to 350*F. Split the pumpkin in half, and seed it. Place the two halves cut side down in a roasting pan with 1 C. of water. Bake until tender through, about 90 min. 2. Scoop the pulp out of each half and puree the cooked pumpkin in a food processor fitted with metal puree blade.
METHOD 3:
One 4-pound pumpkin
5 T. unsalted butter
1.Preheat oven to 400*F. Peel, seed, and cut into 2-inch chunks. Melt butter in an ovenproof baking pan, large enough to place the chunks in one layer, or use more than one pan. This may be done easily by placing the pan, with the butter in it, in the oven for 2 minutes. Place the pumpkin chunks in the pan, in one layer, and coat them with the melted butter. Bake for 15 min. Turn the pieces over and baste with butter. Bake about 15 min. more, or till tender through. 2. Puree in a food processor fitted with a metal puree blade.

FLAKY PIE CRUST:

Makes 1- 8 or 9 inch single crust pie:
  • 1 C. all-purpose flour
  • 6 T. (3/4 stick) cold, unsalted butter, cut into pieces.
  • 1/4 t. sugar
  • pinch of salt
  • 1 T. plus 1/2 t.ice water
Mix dry ingredients in a bowl. Add butter, and work it into the flour using a pastry cutter or two forks. Try not to handle the dough with hands, as this makes dough tough. Combine until mixture looks like bread crumbs. Add water, a little at a time, and blend with a fork until the dough pulls together. DO NOT OVER MIX! Divide the dough into two equal balls. Flatten slightly. Refrigerate until chilled.
When dough is thoroughly chilled, roll it out approx. 1/8-inch thick, ease it very gently into the pie plate. Fill with desired filling. Top with top crust if needed.

TRADITIONAL PUMPKIN PIE:
  • 1/2 recipe FLAKY PIE CRUST (above)
  • 1/2 C. dark corn syrup
  • 5 T. dark brown sugar
  • 1 egg
  • 1/2 t. salt
  • 1 1/2 C.pumpkin puree, fresh (as above or canned)
  • 1 t. ground cinnamon
  • 1/2 t. ground ginger
  • 1/2 C.half-and-half, or evaporated milk.
  • Pinch of ground cloves
  • 1/2 t. vanilla extract
Preheat oven to 350*F. Roll out pie dough and line a 9 inch pie plate with it. Cut excess pie crust off edges, and roll edges under on top. Flatten with tines of fork to form pie crust edge. Using tines of fork, prick holes all over sides and bottom of crust (this prevents shrinkage when baking). Bake in preheated oven for 15 min. or until browned evenly. Set aside to cool.
While pie crust is baking, begin filling preparation. Blend the sugar,salt, and spices together in a large bowl. Add the corn syrup and egg. Mix well. Add the pumpkin puree, half-and-half (or evaporated milk), and vanilla; mix again.
Pour the filling mixture into a prepared and baked pie crust. Bake for 40 minutes, or until filling is set in the center. TIP: To prevent excess browning of crust edge, Curl aluminum foil to cover already cooked edges of crust.

PUMPKIN PIE
Contributor: Cindy Johnson

To cook pumpkin:

Heat 1 inch salted water to boiling. Cut 1 3/4 pumpkin into 1 inch pieces (about 2.5 Cups pared) for 9 inch pie. Add to boiling water. Cook until tender, about 30 minutes, drain. Mash pumpkin until no lumps remain. Makes 1 1/4 to 2 cups mashed pumpkin. Then you can make the pie:

PASTRY (for 9 inch one crust pie)

  • 2 eggs
  • 2 Cups cooked pumpkin
  • 3/4 C sugar
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1 2/3 cups evaporated milk
Heat oven to 425. Prepare pastry. Beat eggs slightly, beat in remaining ingredients. Pour into pastry lined pie plate. Bake for 15 minutes, reduce oven temperature to 350. Bake until knife inserted in center comes out clean, about 45 minutes longer. Cool thoroughly before serving.

Here's some more HELPFUL HINTS:

Contributor: Sally Bradley

We grow our own pumpkins, some for Jack-O-Lanterns and some for canning. My favorite pumpkin is the old standard, pie pumpkin. Here is how I fix the pumpkin for baking:

Wash outside, remove any bad spots. Split pumpkin in half, remove seeds and pulp. Place pumpkin cut side down in baking dish with 1 inch water. Cover tightly with aluminum foil and bake 30-40 minutes, 350 degrees, or until pumpkin is fork tender. Remove pumpkin from over, drain. Process skin and pumpkin through a foley. Pumpkin is ready to freeze, can, or bake goodies.
Some people remove the skin, but I like the tiny bits of darkness, and I believe the skin improves the flavor.

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