PUMPKIN PUREE (PUMPKIN PULP)
Select a ripe and firm medium pumpkin. Larger pumpkins can be used, but they begin to take on a grainy texture the larger they get. Cut open the pumpkin and remove the seeds and fibrous strings. Cut the pumpkin into four to eight pieces. Line a large baking pan aluminum foil. Place the pumpkin pieces onto the baking pan. Bake at
375* F. 1 to 1 1/2 hours, or until pulp is soft. Remove the pulp from the rind with a spoon and discard the rind. Blend the pulp until smooth using a blender, food processor or mixer. To create a really thick puree, put the pulp into a cheesecloth and squeeze out excess water.
Make and use fresh puree whenever possible for the best taste and freshness. Leftover puree can be frozen for a short period of time. Canning of pumpkin puree is not recommended by the USDA.
HOMEMADE PUMPKIN SPICE
4 t. ground cinnamon
2 t. ground ginger
1 t. allspice
1 t. nutmeg
Store in an airtight container. Makes 8 teaspoons.
PUMPKIN FLOUR
Pumpkin flour is a great substitute for use in just about any recipe that uses flour.
Potential and real medical benefits include:
Aids gastrointestinal ailments
Cancer avoidance and treatment
Kidney ailments
Diabetes- both helps in deterring the onset of Diabetes, as well as treatment.
Heart ailments.
Select one or more fresh, ripe pumpkins. Sugar pie variety makes a good, slightly sweet flour.
Cut open the pumpkin, remove and discard seeds and strings.
Remove the skin from the pumpkin. Use a sharp knife for hard skins. A potato peeler may work on soft shelled varieties.
Slice pumpkin into thin slices and set out to dry. A food dehydrator is helpful.
Allow pumpkin to completely dry.
Place slices into a food processor and grind into a flour-like texture.
Place pumpkin flour into an airtight container, and store in a cool, dry place.
Pumpkin Flour can be used in any recipe that calls for flour. Most recipes suggest substituting pumpkin flour for up to 1/4 of the amount of regular flour.
PUMPKIN SEEDS
Extract sees from pumpkin.
Separate and discard pulp.
Thoroughly wash seeds in warm water.
Spread seeds out onto a cookie sheet.
Sprinkle generously with salt.
Put into oven and bake at 350* f. approximately 20 minutes.
Check every five minutes and stir, adding more salt or to taste.
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.
Allow to cool and serve.
VARIATIONS:
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- REALLY GOOD!
PUMPKIN FUDGE
1 c. milk
3 c. sugar
3 T. light corn syrup
½ c. canned pumpkin
Dash salt
½ t. cinnamon
½ t. allspice
4 T. margarine
1 t. vanilla
Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage. Remove from heat. Beat in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses it's gloss. Spoon into buttered dish.
PUMPKIN APPLE BUTTER
1 ¾ c. canned pumpkin
1 c. apple juice
1 c. apple, peeled, grated
½ c. brown sugar, packed
¾ t. pumpkin pie spice
Combine pumpkin, apple juice, apple, sugar and pumpkin pie spice in medium saucepan. Bring to a boil. Reduce heat to low; simmer for 1 1/2 hours, stirring occasionally. Pour into container. Cover, chill. May be stored in refrigerator for up to two months.
PUMPKIN NUT BREAD
1 c. canned pumpkin
2 c. flour, sifted
1 c. sugar
2 eggs
½ c. milk
¼ c. butter or margarine, softened
1 c. chopped walnuts
2 t. baking powder
½ t. baking soda
1 t. cinnamon
½ t. nutmeg
1 t. salt
Preheat oven to 350* F. Stir together flour, baking powder, baking soda and spices. In a separate large bowl, combine pumpkin, sugar, milk and eggs. Add dry ingredients, and butter to pumpkin mixture until well blended. Mix in chopped nuts. Pour into greased loaf pans(9x5x3). Bake for 45 to 55 minutes. Toothpick inserted in bread will come out clean.
PUMPKIN ROLL
CAKE:
2/3 c. canned pumpkin
1 c. sugar
3 eggs
¾ c. flour
1 t. lemon juice
1 t. baking powder
2 t. cinnamon
1 t. ginger
½ t. nutmeg
Scant 1/3 t. salt
1 T. confectioners? sugar
FILLING:
6 oz. cream cheese
1 c. confectioners? sugar
4 T. butter or margarine
2/3 t. vanilla extract
TOPPING:
Confectioners? sugar
CAKE:
Beat eggs on high for four to five minutes, while gradually adding sugar. Stir in at medium or low speed pumpkin, and lemon juice. Mix together dry ingredients: flour, baking powder, and spices. Fold dry ingredients into the pumpkin mixture. Preheat oven to 375* F. Spread cake mix into 15x10x1 jelly roll pan. Bake for 15 minutes. Remove from oven and loosen edges with spatula. Sprinkle powdered sugar onto a cheesecloth and turn cake onto the cheesecloth. Roll warm cake, starting at narrow end into a roll with the cheesecloth. Allow to cool to room temperature.
FILLING:
Beat all ingredients until smooth.
Unroll cake and remove cheesecloth. Spread filling onto the cake. Re-roll the cake. Chill for several hours or overnight. Sprinkle with powdered sugar prior to serving. Try a drizzle of chocolate syrup for a change of pace.
PUMPKIN COOKIES
1 c. shortening
¾ c. sugar
1 c. canned pumpkin
1 egg
2 c. flour
1 c. raisins
½ c. molasses
1 t. baking soda
1 t. cinnamon
¼ t. nutmeg
½ t. salt
Pre-heat oven to 375* F. Cream shortening and sugar. Mix in pumpkin ,egg, and molasses. Stir in dry ingredients, spices and raisins. Drop by the spoonful onto an ungreased baking sheet. Bake 10 to 12 minutes.
PUMPKIN CHOCOLATE CHIP CAKE
1 can pumpkin
3 eggs
2 c. flour
½ c. vegetable oil
2 c. sugar
½ t. salt
½ t. cinnamon
2 t. baking powder
2 t. baking soda
1 pkg. (6 oz.) semisweet chocolate chips
Preheat oven to 350* F. Grease and flour a tube pan. Add all ingredients, except the chocolate chips, into a mixing bowl. Mix well. Blend in chocolate chips by hand mixing. Pour mixture into the greased and floured tube. Bake for one hour. Remove and allow to cool before serving. Add a vanilla frosting to the top, if desired.
SPICED PUMPKIN MINI TARTS
1 pkg. refrigerated pie crusts
1 can (15 oz.) pumpkin
2 c. cool whip, thawed
1 t. pumpkin pie spice**
1 pkg. (3.4 oz.) cheesecake instant pudding and pie filling
Confectioners? sugar
¼ c. chopped pecans
1 small orange, zested
Preheat oven to 400* F. Allow pie crusts to thaw at room temperature for 15 minutes. Roll pie crust into 12 inch circle. Using a 31/2" scalloped cutter, cut out 12 pastry pieces (9 from outer edge and 3 from center of circle). Press 1 into each cup of a mini-muffin pan. Prick bottom of pastry. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool complete. Repeat with remaining crust to make 24 tart shells. Combine pumpkin, whipped topping, and spice in bowl. Whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use. Lightly sprinkle tart shells with powdered sugar from shaker. Pipe pumpkin mixture into shells with the star tip of a decorating device. Sprinkle pecans over tarts and top with orange zest.
** You may make your own spice blend using cinnamon, nutmeg, allspice, and ginger (optional: ground orange peel and cloves).
PUMPKIN BARS
2 c. flour
2 t. baking powder
2 t. cinnamon
1 t. baking soda
1 t. salt
4 eggs, beaten
1 can pumpkin
1 1/3 c. sugar
1 c. vegetable oil
Preheat oven to 350* F. Combine beaten eggs, pumpkin, sugar and oil, beating until well mixed. Add dry ingredients, and mix together until smooth. Spread batter into an ungreased baking pan (15" X 10" X 1") Bake for 25-35 minutes. Cool and frost with cream cheese frosting.
CREAM CHEESE FROSTING:
Beat together the ingredients below until light and fluffy:
1pkg. (3 oz.) cream cheese
1/4 cup butter or bmargarine
1 teaspoon vanilla.
Add:
2 cups confectioners? sugar
Beat until smooth. Spread cream cheese frosting over cooled cake. Sprinkle with chopped nuts.
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