It's All About the Punkin!!

Some Pumpkin Facts Total U.S. pumpkin production in 2006 was valued at $101.3 million. 496 million pounds of pumpkins were produced in Illinois in 2005. The top pumpkin production states are Illinois, Ohio, Pennsylvania and California. The top ten pumpkin producing counties in Illinois are Tazewell, Kankakee, Mason, Logan, Will, Marshall, Kane, Pike, Carroll and Woodford. According to the University of Illinois, 90 percent of the pumpkins grown in the United States are raised within a 90-mile radius of Peoria, Illinois. Pumpkins are grown primarily for processing with a small percentage grown for ornamental sales through you-pick farms, farmers’ market and retail sales. Around 90 to 95% of the processed pumpkins in the United States are grown in Illinois. Pumpkin seeds can be roasted as a snack. Pumpkins contain potassium and Vitamin A. Pumpkins are used for feed for animals. Pumpkin flowers are edible. Pumpkins are used to make soups, pies and breads. The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake. Pumpkins are members of the vine crops family called cucurbits. Pumpkins originated in Central America. In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling. Pumpkins were once recommended for removing freckles and curing snake bites. Pumpkins range in size from less than a pound to over 1,000 pounds. The largest pumpkin ever grown weighed 1,140 pounds. The name pumpkin orginated from "pepon" – the Greek word for "large melon." The Connecticut field variety is the traditional American pumpkin. Pumpkins are 90 percent water. Pumpkins are fruit. Eighty percent of the pumpkin supply in the United States is available in October. In colonial times, Native Americans roasted long strips of pumpkin in an open fire. Colonists sliced off pumpkin tops; removed seeds and filled the insides with milk, spices and honey. This was baked in hot ashes and is the origin of pumpkin pie. Native Americans flattened strips of pumpkins, dried them and made mats. Native Americans called pumpkins "isqoutm squash." Native Americans used pumpkin seeds for food and medicine. Spicy Pumpkin Pound Cake

2 1/2 cups cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom 4 eggs, at room temperature, separated 1/2 teaspoon cream of tartar 1 cup unsalted butter, at room temperature 1 tablespoon Bourbon whiskey or 2 teaspoons vanilla extract 2 cups lightly packed brown sugar 1 cup unsweetened pumpkin puree, canned or fresh Powder sugar for dusting the cake Preheat oven to 350°F. Position rack in lower third of oven. Spray a 10-inch tube pan or 12-cup Bundt cake pan with vegetable spray and set aside. In a large mixing bowl, sift together the flour, baking powder, salt, ginger, nutmeg, cinnamon, and cardamom. Set aside. Separate eggs. Place yolks in a small bowl and whites in a large mixing bowl. In another large bowl, beat the butter until smooth. Add the brown sugar a half-cup at a time beating well after each addition. Beat in Bourbon whiskey or vanilla and continue beating for about 3 minutes. Beat the yolks with a fork then add to sugar mixture, one-third at a time. Using a rubber spatula, scrape down sides of bowl as you mix. Add pumpkin puree and beat until smooth. With a wooden spoon, stir in 1/3 of the flour mixture. Beat just until dry ingredients are incorporated. Continue adding remaining flour in two batches. Set aside. Add cream of tartar to egg whites and beat until soft peaks form. Gently fold whites into pumpkin batter. Spoon batter into prepared pan. Gently spread batter evenly around pan. Bake for 45 to 50 minutes. Allow the cake to cool in the pan for 10 minutes, then invert onto a cake plate. Allow to completely cool. Dust with powdered sugar. Makes 16 servings

Pumpkin Crèmes Brûlées

Cr�mes Br�l�es (krehm broo-LAY) is rich French cream and vanilla flavored custard. The literal translation is "burnt cream," which refers to the scalded cream or milk in the recipe. Traditionally the entire surface is sprinkled with granulated sugar just before serving. The custard is then placed under heat so that the sugar quickly caramelizes and becomes brittle. Although this step can be omitted, the brittle sugar creates a delicious flavor and texture contrast to the smooth, creamy custard beneath. This recipe is the American version of Cr�mes Br�l�es, which uses pumpkin as the flavor base. It is very easy to make. Enjoy. 3 cups milk 1 1/2 cup pumpkin puree, canned, frozen or freshly prepared 1 cup light brown sugar, packed 5 eggs, lightly beaten 3 tablespoon unsalted butter or margarine, melted 1 1/2 teaspoon pumpkin pie spice 1/2 teaspoon vanilla extract 1/2 cup sugar, divided 1. Preheat oven to 350 degrees. 2. In a small saucepan, heat milk to just below boiling, bubbles will form all over the surface (scalded milk is heated to 180 to 185�F). 3. In a medium bowl, lightly beat eggs with a wire whisk. Add pumpkin, brown sugar, butter, spice, and vanilla. Mix until well blended. 4. Gradually whisk in hot milk. Mix well until all ingredients are combined. 5. Evenly divide pumpkin mixture among 12 six-ounce custard cups. Place cups in two 9x13 inch baking pans. Place pans on oven rack and add hot tap water to the pans until the water is halfway up sides of cups. 6. Bake 35-40 minutes. Check after 35 minutes. Custard centers should be slightly wobbly. Remove custard from oven and allow to cool in water bath. Cover with plastic wrap and refrigerate. 7. Just before serving, preheat oven broiler. Sprinkle 2 teaspoons sugar on each custard. Arrange on a baking sheet and place under hot broiler. Broil until sugar melts and bubbles. Watch closely to prevent burning. Sugar should be lightly brown and caramelized. Or hold a propane kitchen torch (also called a salamander) about 2-inches from custard tops to caramelize sugar. Serve at once. Refrigerate leftovers for up to 5 days. Makes 12 servings

Pumpkin (or Squash) Pancakes

These pancakes can be prepared Butternut Squash, Hubbard Squash or other variety of winter squash. Use canned pumpkin puree, freshly prepared puree, or frozen puree which has been thawed. Cold leftover pancakes are an appetizing snack. 1 cup all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon pumpkin pie spice 1 egg, slightly beaten 2 cups pumpkin puree 1/2 cup molasses, or maple syrup 3-4 tablespoons buttermilk or milk 2 tablespoons unsalted butter, or margarine, melted 1/2 cup chopped pecans or hazelnuts, optional Powdered sugar for dusting 1. In a large bowl, sift together flour, baking powder, salt, and pumpkin pie spice. Set aside. 2. In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth. 3. Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more. 4. Stir nuts into batter, and add additional tablespoon of buttermilk or milk if batter is too thick. 5. To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown. 6. Place on a platter and set platter in a warm oven. Continue making pancakes until all batter is used. Makes about 24, 3-inch pancakes. Serves 4 to 6 people. Garnish with powdered sugar or serve with corn syrup, maple syrup or your favorite pancake syrup.

Pumpkin-Amaretto Cheesecake

This is a spirited version of an old fashioned favorite. It is sinfully rich. However, an occasional piece of cheesecake can fit into a well balanced diet. Moderation is the key. Bake and refrigerate this cheesecake a day ahead for best results. 11 whole graham crackers, crushed (about 1-1/2 cups crumbs) 1/4 cup sugar 1/3 cup unsalted butter or margarine, melted 2 eight-ounce packages reduced fat or fat-free cream cheese, at room temperature 1 cup packed light brown sugar 2 cups fresh pumpkin puree or 1 16 ounce can solid pack pumpkin 2 egg yolks and 4 egg whites 1-1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 tablespoons flour 2 tablespoons: whipping cream and Amaretto Whipped cream, optional Preheat oven to 325°F. In a 9-inch springform pan, mix graham cracker crumbs, sugar and melted butter. Using your clean fingers, press the mixture evenly onto the bottom and sides of the pan. Bake 8 minutes. Remove from oven and cool. In a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth. Stir in brown sugar; blend until thoroughly mixed. Add pumpkin and add egg yolks one at a time, blending after each addition until smooth. Add 1/2 the egg whites at a time, blending well after each addition. Add cinnamon, nutmeg, flour, Amaretto and whipping cream, stir to blend. Pour mixture into prepared crust. Set springform pan in a large roasting pan and fill with 1/2 inch tap water. Bake 1 hour, or until knife inserted in center comes out clean. Remove from oven, chill 6 to 8 hours (or overnight) in the refrigerator. To serve, top with whipped cream if desired. Makes 10 servings

Pumpkin Nut Bread

An old family favorite, pumpkin nut bread makes a wonderful snack, breakfast or dessert. This recipe makes one large loaf or 2 mini loaves for gift giving. The bread also freezes well. Freeze on a plate 6 hours, wrap frozen loaf in heavy duty aluminum foil and return to the freezer for up to six months. 2 cups all-purpose flour or 1 cup whole wheat flour and 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon each: salt and nutmeg 1 cup fresh pumpkin puree or 1 cup solid pack canned pumpkin 1 cup sugar 1/2 cup skim milk 2 eggs, slightly beaten 1/4 cup vegetable oil 1/2 cup each: chopped pecans and black walnuts (may substitute raisins or any combination to equal one cup) Preheat oven to 350°F. Sift together flour, baking powder, baking soda, ground cinnamon, salt and ground nutmeg. In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Mix well. Add dry ingredients, oil and nuts mixing until just moistened. Batter will be slightly lumpy. Do not over mix. Spoon batter into well greased (use vegetable oil) 9 x 5 inch loaf pan or two 7-1/2 x 3 3/4 inch loaf pans, may use aluminum pans. Bake (in the middle of the oven) large loaf for 65 minutes or two mini loaves for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in the pan. Use a knife to go around the edge of the pan to loosen bread from the sides of the pan, invert, cool on a cooling rack or plate. Slice and serve.

Roasted Pumpkin Seeds

Don't waste the seeds after cooking your pie or making jack-o-lanterns. Instead, roast and salt the seeds for a delicious and nutritious snack. Let the children slosh through the fibers in pursuit of the slippery seeds, it is so much fun. 1 quart water 2 Tablespoons salt 2 cups pumpkin seeds 1 Tablespoon vegetable oil or melted, unsalted butter Preheat oven to 250°F. Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible. Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry. Place the seeds in a bowl and toss with oil or melted butter. Spread evenly on a large cookie sheet or roasting pan. Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown. Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat. Yield 2 cups

Pumpkin Apple Soup

Serve this soup on a cold winter's night with a green salad and crusty bread. You are guaranteed to become a shining star. You can make the stock below or substitute five cups chicken stock or vegetable stock. You can buy canned chicken or vegetable broth or use what you have in the freezer already. You may want to enhance canned stock by simmering it with the apple peels and other ingredients. If you are saving seeds for roasting, don't use them in the stock. Listen, as long as you start with about five cups of flavorful stock or broth you can make this soup. Soup making is not an exact science, so relax and do whatever your time and energy level may permit. Be creative and enjoy the soup. To make the stock (if using prepared stock, skip to Step 3) Seeds and strings from the pumpkin 3 crisp, flavorful apples quartered (Granny Smith, Winesap, etc.) 3 cups fresh or frozen pumpkin puree - (see Pumpkin Purchase & Puree Preparation) 1 head garlic, unpeeled 1 large onion, quartered Zest of 1/2 orange 1-1/2 teaspoon salt 6 cups water Putting the soup together 1/2 cup apple juice concentrate, thawed 1 apple, washed, cored and diced 1 large onion, diced 3 tablespoons olive oil 1 tablespoon good quality curry powder 5 cups prepared pumpkin/apple stock, chicken or other stock 3 cups pumpkin puree (fresh, frozen or canned) 1 cup evaporated skim milk or half and half Paprika Place all ingredients in a large pot, bring to a boil, turn heat down and simmer covered for 45 minutes. Let the stock cool for about 30 minutes, strain and discard solids. Measure 5 cups stock, if it is less add water, if it is more use it. Saute onions in olive oil for about 3 minutes. Add the diced apple and saute for 2 minutes longer. Sprinkle with curry powder and saute one minute longer. Remove from heat and set aside. Put half the onion/apple saute in a large pot. Add the pumpkin/apple stock and pumpkin puree. Bring this mixture to a boil, turn down the heat, and simmer gently for about 10 minutes. Stir occasionally. Meanwhile....... Put the other half of the apple/onion saute and the apple juice concentrate in a food processor or blender. Process until smooth. Add to the soup pot. Add evaporated milk and continue cooking until the soup is very hot. Do not boil again. Serve the soup garnished with a spoonful of the apple/onion saute and a dash of paprika. Yield 6 servings

Pumpkin Nut Bars

1 cup cooked pumpkin puree, fresh or canned 1/2 cup butter or margarine (melted) 2 egg whites, slightly beaten 2 cups oats 1 cup brown sugar, packed 1/2 cup shredded coconut, toasted 1/2 cup wheat germ 1 cup chopped salted peanuts, pecans, or almonds Preheat oven to 350°F. In a large bowl, beat egg whites slightly; add pumpkin and melted butter or margarine beat until smooth. In another bowl combine oats, brown sugar, coconut, wheat germ, and nuts. Fold oat mixture into pumpkin mixture to form stiff dough. Press dough into a lightly greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake 40 to 45 minutes or until golden brown. While still warm, cut into 2x3 inch bars. Yield about 30 bars. Serve warm or cool completey.

Pumpkin Soup Tureen (or Pumpkin Soup Served in a Pumpkin Shell)

Peter, Peter, pumpkin eater Had a wife and couldn't keep her. He put her in a pumpkin shell And there he kept her very well Was Peter looking for a way to use that gorgeous pumpkin shell? Except for decorated Jack-o-lantern, there have been very few suggested uses of the pumpkin shell down through the ages. However, the hollow shell makes a picturesque and elegant soup tureen. A large pumpkin shell can hold enough soup for a family gathering or dinner parties while small pumpkin shells are just right for individual servings. Preparing the pumpkin shell: Select a squat pumpkin rather than one that is upright for balance. Field pumpkins used for jack-o-lanterns do not work well. The Cinderella variety or Rouge Vif d'Etampes, as well as many others has the ideal bowl shape. For more information on pumpkin varieties, visit our website Watch Your Garden Grow-Pumpkin. Start by washing the pumpkin in warm soapy water rinse well and dry. Using a sharp knife, insert the tip about 1/3 of the way down, and cut away the top to form a lid. Scoop out the seeds (reserve for roasting) and stringy mass. Lightly oil the pumpkin inside and out and sprinkle the inside with salt. Place the pumpkin and lid on a parchment lined baking sheet or spray with an oil cooking spray. Bake a 325°F for 1 to 1-1/2 hours depending on the size of the shell. This is the tricky part. An over baked shell will not support the weight of the soup so under-baking is preferred. Bake the pumpkin shell until it begins to soften. Remove from the oven and cool. Gently scoop out some of the soft pumpkin from the wall, being careful not to puncture the shell. Scrape the cooked pumpkin from the lid as well. Use this cooked portion for the pumpkin soup recipe that follows or freeze it for later use. Ladle hot soup into the pumpkin and serve. The lid can be used as a cover or you can serve the soup uncovered.

Quick and Easy Creamy Pumpkin Soup

Use your favorite pumpkin soup for the "pumpkin tureen" or use this simple recipe. Although this soup is rich and creamy there is actually no cream in it. The thick body of the soup comes from the pumpkin puree and evaporated skim milk. 2 cups finely chopped onions 2 green onions, sliced thinly, tops included 1/2 cup finely chopped celery 1 green chili pepper, chopped 1/2 cup canola or vegetable oil 3 cans chicken broth (14-1/2 oz cans) or 6 cups homemade chicken stock 2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin 1 bay leaf 1-1/2 teaspoons ground cumin 1 cup undiluted, evaporated skim milk Salt and pepper to taste (Canned chicken broth and canned pumpkin may contain added salt. Taste the finished soup before adding salt, as additional salt may not be needed.) Parmesan cheese and fresh chopped parsley In a 6-quart saucepan, sauté onions, green onions, celery and chili pepper in oil. Cook until onions begin to look translucent. Add broth, pumpkin, bay leaf, and cumin. Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally. Remove bay leaf. Add evaporated milk and cook over low heat 5 minutes. Do not boil. Taste and adjust seasoning, if necessary. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper, if desired. Transfer hot soup to pumpkin tureen. Garnish with grated Parmesan cheese and chopped parsley. Serve hot. Makes 6 to 8 servings.

Traditional Pumpkin Pie

This recipe is close to the famous classic pumpkin pie, but with less butter and skim milk instead of cream. The flavor is just as good as Grandma's pie. Make your own crust or buy a frozen crust and allow it to thaw for a few minutes at room temperature. One 9-inch unbaked pie shell 2 eggs, slightly beaten 2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin 1 cup firmly packed brown sugar 1 1/2 teaspoon grown cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 2 tablespoons melted butter or margarine 1 cup skim milk 1 teaspoon vanilla extract Preheat oven to 425°F. In a large bowl, add filling ingredients in order given. Mix well with electric mixer or by hand. Pour into pie shell. Bake 15 minutes. Then reduce oven temperature to 350°F and continue baking for an additional 45 minutes or until knife inserted near the center comes out clean. Cool slightly and serve warm or chilled. Makes one 9-inch pie. Hurrah for the Pumpkin Pie – Store It Properly In the U.S. among many cultures, a traditional winter holiday favorite is pumpkin pie. There are many variations on the old-fashioned pumpkin pie that Grandma made, but most recipes still contain eggs, and/or dairy products. For this reason, the pumpkin pie belongs in the refrigerator, not on the kitchen counter. Too often, pies are stored on the counter before and after the big holiday meal. Many fail to realize that even commercially prepared pumpkin pie filling has a high proportion of milk and eggs, so it is highly perishable. The high water, protein and sugar content of pumpkin pie provide a prime growing environment for bacteria. When pumpkin pie is kept at room temperature, bacteria can multiply to dangerous levels, possibly causing illness. Keep pumpkin pie, custard pies and other rich egg-laden desserts hot or cold until ready to serve, then store leftovers in the refrigerator. Fruit pies are safe in the cupboard, pantry shelf or in a pie keeper on the countertop for no longer than two days. After that time, the fruit may ferment or mold, spoiling the pie.

Pumpkin Cheese Risotto

Risotto is a classic Italian rice dish. Although it requires constant watching and stirring it is well worth the time and effort. Do not rinse the rice before cooking it. The starch that coats each grain is important for making creamy risotto. Serve as soon as possible after cooking to prevent gumminess. 7 to 8 cups chicken stock, canned or homemade 1 tablespoon butter or margarine 1 small onion, finely chopped 2 cups Arborio rice* 1 1/2 cups cooked pumpkin, cut into 1/2-inch cubes 6 fresh sage leaves, minced Salt and pepper to taste 1/2 cup grated Parmesan cheese 4 sage leaves for garnish In a saucepan, heat stock to a simmer and holds at a very slow simmer. In a large heavy bottomed saucepan next to stock, heat butter and add onion. Cook over medium heat until translucent. Add rice, stir, and add 1 1/2 cups hot stock. Stir until the rice has absorbed most of the liquid, add another 1 1/2 cups hot stock. Repeat a third time adding pumpkin and sage. Repeat with another 1 1/2 cups hot stock and add salt and pepper to taste. Continue to stir until most of the stock has been absorbed by the rice. After about 25 to 30 minutes, taste. Adjust seasoning if necessary. Rice should be firm but tender (al dente). Leave risotto a little runny before adding the cheese so it will have a creamy not stiff texture. Ladle into soup plates and garnish with a sage leaf. Makes four servings as a main course or six appetizer servings. *Arborio rice, the short-grained variety best suited for risotto, is available at Italian and specialty food stores. If you cannot find it, California pearl rice is a good substitute.

Chiffon Pumpkin Pie with Hazelnut Crunch Topping

This version of pumpkin pie is a delicious difference from the traditional pie but it is so good it may become a new family tradition. 2 cups pumpkin puree, or one 16 ounce can pumpkin 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 2 eggs 1 8-ounce carton low-fat sour cream 1/2 cup milk 1/2 cup brown sugar 3 tablespoons margarine or butter, melted 1 cup chopped hazelnuts (filberts) or pecans Pastry for nine-inch single-crust pie or one frozen pie crust For pie filling, in a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Mix well. Add eggs, one at a time beating lightly with a rotary beater after each addition. Stir in sour cream and milk. Mix well. Set aside. For nut topping, in a medium bowl combine brown sugar and melted margarine or butter. Stir in chopped hazelnuts or pecans. Line a nine-inch pie plate with pastry. Bake at 350°F for ten minutes. Remove and pour the filling into the pastry shell. Sprinkle evenly with nut topping. To prevent overbrowning, cover the edge of the pie shell with foil. Bake at 375°F oven 25 minutes. Then remove foil and continue to bake about 20 minutes more or until center appears nearly set when shaken. Cool on a wire rack. Serve chilled. Refrigerate leftovers for up to 3 days. Serves 8.

Pumpkin Pudding

Makes six servings. 4 eggs 1 one-pound can of pumpkin 1/2 cup light molasses 1 teaspoon cinnamon 1/2 teaspoon ginger 1 cup milk Break the eggs into a large bowl, and beat with a fork until light yellow. Add the pumpkin, cinnamon, ginger, molasses, and milk. Stir well. Pour mixture into a greased casserole dish. Bake at 350º for 1 hour or until the pudding is firm in the middle. Refrigerate any leftovers Chocolate Chip Pumpkin Bread 3 cups white sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all-purpose flour 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 tablespoons baking soda 1 1/2 teaspoons salt 1 cup miniature semisweet chocolate chips 1/2 cup chopped walnuts (optional) In large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, spices, soda, and salt. Fold in chocolate chips and nuts. Grease and flour three 1 pound size coffee cans or three 9 x 5 inch loaf pans. Fill cans 1/2 to 3/4 full. Bake at 350 degrees F (175 degrees C) for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. Wrap in cellophane once completely cooled. Makes 3 loaf pans. Half Moon Bay Pumpkin Bread - Half Moon Bay, CA. Bake-off Winner Makes 3 loaves 3 c Sugar, granulated 3 1/2 c Flour, all-purpose 1/2 t Salt 2 t Baking soda 1 t Cinnamon 1 t Nutmeg 4 lg. Eggs 1 c Vegetable oil 2 c Pumpkin (cooked) 2/3 c Water 1 1/2 c Walnuts, chopped Preheat the oven to 350 degrees F. Butter your containers well. Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients, and add the eggs, oil, pumpkin and water. Beat thoroughly. It's easier to get all the lumps out if you use an electric mixer. Stir in the walnuts with a wooden spoon. Pour the batter into the containers, filling each only half to two-thirds full. Bake for 60-90 minutes, depending on the sizes of your containers. If you're using a very small container, start checking much sooner. The bread is done when a toothpick in the middle comes out clean. Cool about ten minutes, then loosen the edges of the bread with a knife, and turn out of the pans to cool the rest of the way on a rack. For baking containers, you can use a loaf pan, metal cans, or whatever. If you use 1-pound coffee cans, it takes three of them. For tiny loaves, use soup cans or mini loaf pans. Biscuits & Muffins Delicious Pumpkin Biscuits 1 1/2 cups flour 3 teaspoons baking powder 1 teaspoon salt 1/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon allspice 1/3 cup butter, cold 3/4 cup pureed pumpkin (cooked or canned) 3/4 cup milk Sift flour into mixing bowl. Stir in remaining dry ingredients. Cut in butter with a pastry blender until mixture is crumbly. Stir in pumpkin and milk to form a soft dough. Roll out on floured surface to 1/2-inch thickness. Cut out biscuits with biscuit cutter. Place on greased baking sheet. Bake at 450 degrees for 15 to 20 minutes. Makes 24 to 30 biscuits, depending on dough texture and cutter size. Pumpkin Muffins 3-1/2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon vanilla 4 large eggs 1-1/2 cups sugar 1 cup oil 2 cups pumpkin 1 cup raisins Preheat oven to 350 degrees, butter 3-inch muffin pan generously. In a small bowl, combine pumpkin, vanilla, eggs, oil and sugar. Sift flour, baking powder, soda, cinnamon and salt. Combine wet and dry ingredients, beat until smooth. Add raisins. Pour batter into greased muffin pan, filling each cup 2/3 full. Bake for 30 minutes until lightly browned. Pumpkin Corn Muffins(Makes 12 muffins) 1 1/4 cups all-purpose flour 1 cup Yellow Corn Meal 1/3 cup granulated sugar 4 teaspoons baking powder 1/2 teaspoon salt 2 large eggs 1 1/4 cups Pure Pumpkin 1/3 cup milk 1/4 cup vegetable oil PREHEAT oven to 375°F. Grease or paper-line 12 muffin cups. COMBINE flour, cornmeal, sugar, baking powder and salt in large bowl. Beat eggs, pumpkin, milk and vegetable oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups. BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm. Spreads Pumpkin Butter 1 can (15 oz.) pure pumpkin 1 medium apple, peeled and grated 1 cup apple juice 1/2 cup packed brown sugar 3/4 teaspoon pumpkin pie spice Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy-duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Serve with buttermilk biscuits, breads, corn muffins or hot cereal. Store in airtight container in refrigerator for up to 2 months. Pumpkin Dip 2 packages of cream cheese (softened) 1 cup powdered sugar 1 can pumpkin 1/2 to 1 teaspoon ginger 1 teaspoon cinnamon Mix cream cheese and powdered sugar together in mixer. Add pumpkin and spices and blend well. Use ginger snaps to dip. Pumpkin Jam 1 each Medium Pumpkin 4 LB Sugar 4 each Lemons 4 each Oranges Cut up and dice 1 medium pumpkin For 2 bowls of pumpkin use 1 bowl of sugar. Cut up 4 lemons and 4 oranges. Combine pumpkin, lemon and orange and cover with the sugar. Let stand over night. Next day, mix well and cook until pumpkin is clear. Pack in sterile jars and seal immediately. From Scratch Pumpkin Cake 4 eggs 2 c pumpkin -- cooked 2 c flour 2 c sugar 1 c vegetable oil 2 tsp. cinnamon 2 tsp. baking soda 1/2 tsp. salt Combine eggs, sugar, vegetable oil. Then add flour, cinnamon, baking soda, salt and pumpkin. Bake in tube (bunt) pan at 350ºF for 1 hour 30 minutes. Allow to cool. Serve with a dab of whipped cream or frost with a cream cheese frosting. It also tastes just a s good plain. Pumpkin Bars 3/4 cup flour 3/4 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 2 eggs 1 cup brown sugar 2/3 cup canned pumpkin 1/4 cup cooking oil 1/2 cup nuts Mix dry ingredients. Beat eggs, add sugar, then oil; add dry ingredients with pumpkin and nuts. Pour in 9x9x2-inch greased baking pan. Bake at 350ºF for 30 minutes. Cool 5 minutes. Remove from pan and frost, if desired. Pumpkin Pecan Pie Bars 1/2 c Butter or margarine; softened 1 c Brown sugar; firmly packed 1 1/2 c Flour; unsifted 1 c Oats 1 Ts Baking powder 1 Ts Salt 16 oz Pumpkin 1 can Sweetened condensed milk 2 Eggs; beaten 2 Ts Pumpkin pie spice 1 1/2 Ts Vanilla extract 1 c Pecans; chopped Confectioners' sugar (optional for dusting) Preheat oven to 350ºF. In large mixer bowl, beat margarine and brown sugar until fluffy; add flour, oats, baking powder and 1/2 teaspoon salt. Mix until crumbly. Reserving 1/2 cup flour mixture, press remainder on bottom of 15x10" jellyroll pan. Bake 20 minutes. Meanwhile in medium bowl, combine pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, vanilla and remaining 1/2 teaspoon salt. Spread over baked crust. In small bowl, combine reserved 1/2 cup flour mixture with pecans; sprinkle over pumpkin mixture. Bake 30-35 minutes or until set. Cool. Cut into bars. Sprinkle with confectioners' sugar if desired. Store covered in refrigerator. Pumpkin Bars with Cream Cheese Frosting 4 eggs 1 c. vegetable oil 2 c. sugar 1 can (15 oz.) pumpkin 2 c. all-purpose flour 2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 2 tsp. cinnamon* 1/2 tsp. ginger* 1/2 tsp. ground cloves* 1/2 tsp. nutmeg* 4-ounces cream cheese, softened 3 Tbsp. butter, softened 1 tsp. vanilla 2-1/4 cups powdered sugar Preheat oven to 350 degrees F. Combine first four ingredients in a large bowl. Using a wire whisk, mix together flour, baking powder, baking soda, salt, and spices; add to pumpkin mixture and mix well. Pour into greased and floured jelly roll pan. Bake for 20 to 25 minutes. Cool. Beat together the cream cheese, butter, and vanilla extract, gradually add powdered sugar. Frost cooled cake. Cut into bars. * May substitute all these ingredients with 1 tablespoon and 1/2 teaspoon pumpkin pie spice. Pumpkin Roll Recipe 3 eggs 1 cup sugar 2/3 cups pumpkin 2/3 cups flour 1 teaspoon soda 1 teaspoon pumpkin pie spice 1 cup powdered sugar 8 oz. cream cheese 4 tablespoons butter 1 teaspoon vanilla Preheat oven to 350 degrees. Mix flour, soda and pumpkin pie spice and set aside. Blend eggs, sugar and pumpkin. Add flour mixture and mix well. Spread onto a well-greased jelly roll pan allowing mixture to taper at one end (helps with the rolling once cooked.) Bake for 10-15 minutes. Mix remaining ingredients and set aside in refrigerator. Once pumpkin cake is cooled, turn out on a cheese cloth lightly dusted with powdered sugar, roll loosely and let cool (this will help form the roll). Once cooled to room temperature, mix cream cheese mixture to soften. Unroll pumpkin cake and spread cream cheese mixture leaving a 1/4" border (the cream cheese will spread and may ooze out the sides once you start to roll. This will save some filling.) Roll pumpkin starting from the tapered end. Powder outside of roll before wrapping in wax paper or foil so not to stick to wrapping and chill for at least 1 hour. When ready to serve slice 1/4" thick and garnish with powdered sugar and cinnamon. Pumpkin Patch Brownies 8 Mini Pumpkin Pans Orange Icing or Orange Icing Tint A #2 Cake Decorating Tip Disposable Decorating Bags 1/2 cup butter softened 1 cup sugar 2 eggs 1-1/4 cups all purpose flour 1/4 cup unsweetened cocoa 1/4 teaspoon baking soda 3/4 cup chocolate syrup 1 teaspoon vanilla 1/2 cup chopped walnuts Butter cream Icing Chocolate cookie crumbs Candy worms Preheat oven to 350ºF. Cream butter, sugar and eggs in large mixing bowl until light and fluffy. Combine flour, cocoa and baking soda; add alternately with syrup to creamed mixture. Add vanilla. Stir in chopped walnuts. Spray Mini Pumpkin pans with vegetable oil spray. Pour batter into prepared pans. Bake for 30 minutes. Let cool and remove from pans. Using tinted orange butter cream, pipe facial features. Make a bed of "dirt," using fine chocolate cookie crumbs. Add candy worms. Makes 8 mini brownies. Stew In A Pumpkin Shell 1 large pumpkin Melted butter Sugar 2 large onions, chopped 4 large garlic cloves, chopped Olive oil 3 pounds chuck steak, cubed 1 pound tomatoes, peeled and chopped 1 tablespoon tomato paste 3 1/2 pints beef stock 2 pounds sweet potatoes, peeled and cubed 2 pounds white potatoes, peeled and cubed 2 pounds raw pumpkin, cut in chunks 2 cans sweet corn 12 canned yellow peach halves, sliced Syrup from canned peaches Bouquet garni 1 heaping teaspoon dried oregano Salt and pepper To prepare the pumpkin, cut the top to form a lid, angle cutting so the lid will sit on and not fall in. Leave the stem for a handle. Remove the the "guts", the fibers and seeds and discard. Scoop away most of the solid flesh, leaving a sturdy wall of pumpkin, being careful not to cut through it. Measure out 2 pounds of the pumpkin flesh for the stew. Brush the inside of the cleaned pumpkin with melted butter and sprinkle lightly with sugar. Replace the lid and set the pumpkin aside on a baking sheet. Cook the onion and garlic in a little oil until soft but not browned. Transfer to a large saucepan. Brown the beef in the oil and add it to the onion mixture in the saucepan. Add the tomatoes, tomato paste, half the stock, the bouquet garni, a little salt and plenty of pepper to the meat and onions. Cover and simmer until the meat is almost cooked. This should take about 1 hour. At this time, put the pumpkin shell in the oven at 375 degrees. Leave it for 30 minutes, or longer if the walls are thick. But be careful not to collapse the walls. You can use a large casserole as a support for the walls. Add the sweet potato, potato and pumpkin to the saucepan and cover with more stock. Return to a boil and simmer for 20 to 30 minutes, or until the meat is tender, the potatoes are cooked, and the liquid is thickened with the dissolved pumpkin. Stir in the sweet corn and peaches and simmer for another 15 minutes. Taste, correcting the seasoning and adding a little of the peach syrup. Remover the bouquet garni and discard. Ladle the stew into the pumpkin and put back into the oven for 10 to 15 minutes and serve. Makes 6 to 8 servings. Vegetable and Rice Stuffed Pumpkin - (Vegetarian) 1 Pumpkin (14 or 15 inches in Diameter) or 2 smaller ones 4 TB Sugar 2 TB Tamari sauce 1 c Water 1/2 LB Fresh shelled chestnuts 1/4 c raisins 1/4 c apricots, Chopped 1 Granny Smith apple, chopped or any tart apple 1/2 c Walnuts, broken but not too Small 1 Stalk celery, chopped 1 medium White onion, chopped 1 medium Red onion, chopped 1 can Corn, drained 1 medium Sweet green pepper, chopped 1 medium Sweet red pepper, chopped 1 medium Zucchini squash, chopped 1 medium Yellow squash, chopped 2 medium Fresh jalapeno peppers, Seeded and minced 2 c Cooked brown basmati rice 1/4 Ts Mace 1/4 Ts Tumeric Black pepper 1/2 Ts Cinnamon 4 TB Tamari sauce 1. Preheat oven to 350ºF. Wash pumpkin and cut off the top, angle the cut so that the top will fit back on more easily, use a big spoon to scoop out strings and seeds. Mix sugar and 2 tbs. tamari sauce (you can warm them in the microwave so they will mix more easily ) and spread evenly over insides of pumpkin. Line the bottom of a large pan with single piece of aluminum foil folded over itself 3 or 4 times, pour 1 cup water in pan, place top back on pumpkin and place in baking pan, cover the pumpkin and the pan with foil. Bake for 20 to 25 minutes until pumpkin is just starting to become tender, the thicker the pumpkin the longer it will take. 2. Steam the nuts for about 15 minutes. Rinse them in cool water and slip off the brown skins. Chop chestnuts coarsely. 3. Combine chestnuts with raisins, apricots, apple, walnuts, celery, white and red onions, corn, green and red pepper, jalapeno peppers, mace, tumeric and rice, mix well. Add the 4 tbs. tamari and mix again. 4. Dust the inside of the pumpkin with the cinnamon. Pack the pumpkin with the filling and replace the pumpkin top. Return pan to oven, add water to cover the bottom of the pan and bake for 45 to 55 minutes. 5. If you are going to serve the pumpkin on something other then the pan it was cooked in BE CAREFUL. The bottom of the pumpkin may be VERY soft. Wrap the foil from the bottom of the pan up around the pumpkin as you pick it up, this will keep the bottom intact. When serving this recipe, scrap the inside of the pumpkin with the serving spoon and mix the pumpkin into the stuffing. If you have leftovers do not leave it in the pumpkin. Remove the filling and scrape out the pumpkin and store in your refrigerator. Pumpkin Dumplings 1/2 cup canned solid pack pumpkin 1 large egg 1/2 teaspoon salt 1/8 teaspoon grated nutmeg 1/8 teaspoon (generous) baking powder 1/2 cup all purpose flour 3 tablespoons butter 1/2 cup grated Parmesan cheese Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend. Mix in flour (dough will be soft). Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough to drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water, first dipping spoon into water to moisten each time. Boil dumpling until cooked through, about 10 minutes. Using slotted spoon, transfer to colander and drain. Melt butter in heavy large skillet over medium heat. Add dumplings. Sauté until beginning to brown, about 8 minutes. Transfer dumplings to bowl. Sprinkle with cheese and serve. Makes 4 Side-Dish Servings. Pumpkin and Potatoes Pumpkin (Red Hubbard Squash Preferred) White Eastern Potatoes Bacon Cut up a pumpkin into manageable pieces. Remove skin off of the pumpkin with a potato peeler. Run pumpkin slices over a grater to shred the pumpkin. Shred enough to fill half of a 9" x 13" pan. Pile the shredded pumpkin higher than the sides of the pan as it will shrink as it cooks. Mix 1\2 to 1 cup of granulated sugar into the pumpkin to suite your taste. Peel and slice enough white potatoes to fill the other half of the pan. Add salt to the potatoes and mix thoroughly. Place pan in oven at 350 degrees for 1-1\2 to 2 hours. During the first 1\2 hour, stir the potatoes. Also stir the pumpkin. After 1\2 hour, cover the top of the entire pan with slices of bacon. Turn bacon over halfway through the baking process. Enjoy a great one pan meal. I personally like to use Hubbard Squash (red in color pumpkins). They are a sweeter pumpkin for use in cooking and especially for pumpkin pie. Pumpkin Raviolis Pumpkin Filling: 2/3 c. canned pumpkin 1/2 c. fresh grated or shredded Parmesan cheese (preferably parmigiano-reggiano) 2 Tbsp. dry bread crumbs 3 Tbsp. ground amaretti cookies or almond biscotti 3 Tbsp. butter, melted Dash nutmeg Dash salt For sauce: 1/4 c. butter, melted with dash fresh chopped sage, poured over hot pasta, or to above melted butter and sage, stir in 1/2 C cream and heat to hot but not boiling, pour over hot pasta Make ravioli dough and press or buy pre-made. Combine all filling ingredients. Use to fill ravioli dough by putting 1 tsp. of filling onto one square of dough; moisten edges (use egg wash or egg beaten with a little water), then top with another square of dough, pressing edges to seal. Repeat with remaining dough and filling. Cook in boiling water for 6 - 8 minutes or till pasta is cooked, but firm. Drain ravioli and keep warm while preparing sauce. Spicy Pumpkin Bisque 1-1/2 teaspoons dried ground small red chilies such as Piquins 1 large onion, chopped 2 cloves garlic, chopped 1 tablespoon butter or margarine 1 16 ounce can pumpkin puree 4 cups chicken stock 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground allspice 1/2 teaspoon sugar 1 cup half-and-half or light cream 1/4 cup dry sherry grated nutmeg Sauté the onion and garlic in the butter until they are soft and transparent. Add the pumpkin, stock, Chile pepper, ground pepper, allspice, sugar, and sherry. Bring to a boil and cover. Simmer the soup for 30 minutes. Place the mixture in a blender and puree until smooth. Return the soup to the pot, add the half-and-half, and simmer until heated. Garnish with the nutmeg and serve. This soup can be served either hot or cold. Serve it hot with grilled fish and seasoned green beans or cold as a luncheon entree with a crisp salad. Pumpkin Sauce for Pasta 3 cloves garlic, peeled and crushed 1 onion, peeled and finely chopped 1 tbsp. olive oil 1 LB pumpkin flesh, peeled seeded and diced (use one pumpkin about 1 3/4 LB) 8 fl oz strong vegetable stock 2 tbsp. parsley, or 1 tsp. dried parsley 4 fl oz single cream 1/4 tsp. ground nutmeg pinch of salt pinch of ground black pepper pasta, freshly cooked, to serve Gently fry the garlic and onion in the oil for 3 or 4 minutes. Do not allow them to burn. Add the pumpkin and vegetable stock and bring to the boil. Cover and simmer over a medium heat for 15 minutes, stirring occasionally, until the pumpkin is tender. Break up the pumpkin by beating it with a wooden spoon, and stir in the parsley, cream, nutmeg and seasoning. Cook for a further minute and add a little of the pasta cooking water if the sauce is too thick. Pour over the pasta and serve immediately. Serves 3 Classic Pie Crust 2 cups all-purpose flour 1 cup shortening 1 teaspoon salt 1/2 cup water Cut shortening into flour and salt until dough appears crumbly. Add water a little at a time, until it can be gathered into a ball. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe. It will be very flaky. Traditional Pumpkin Pie 1 unbaked deep-dish pie shell 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 eggs 15 ounces pure pumpkin 1 1/2 cups evaporated milk Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in 425 degree oven for 15 minutes. Reduce temperature to 350 and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack. Pumpkin Cheesecake #1 Crust: 1/3 cup reduced-calorie margarine, room temp. 2 cups graham-cracker crumbs Filling: 1 container (24 ounces) nonfat cottage cheese (3 cups) 1 tub (12 ounces) light cream-cheese 1-1/4 cups packed light-brown sugar 2 large egg whites 2 large eggs 1 can (16 ounces) solid-pack pumpkin 2 tablespoon cornstarch 2 teaspoon pumpkin-pie spice 1 teaspoon vanilla extract Lightly grease bottom and sides of 9x3-inch springform pan. Crust: Mix margarine and cracker crumbs in a bowl until evenly moistened. Press over bottom and 2 inches up sides of prepared pan. Filling: Heat oven to 325 degrees F. Process cottage cheese and cream cheese product in a food processor or blender about 2 minutes, scraping down sides 2 or 3 times, until thick and smooth. Add brown sugar, process until sugar dissolves. Add eggs and egg whites and process just until blended. Transfer to a large bowl. Stir in pumpkin, cornstarch, spice and vanilla until well blended and smooth. Pour into crust. Bake 1 hour and 20 minutes or until top of cake looks set. Shut off oven. Cool completely on wire rack. To store, cover and refrigerate in pan at least 6 hours or up to 4 days. Pumpkin Cheesecake #2 Crust: 1 1/2 cups graham cracker crumbs 1/3 cup butter, melted 1/4 cup sugar Cheesecake: 3 8-ounce packages cream cheese, softened 1 cup sugar 1/4 cup packed light brown sugar 2 eggs 15 ounces pure pumpkin 2/3 cup evaporated milk 2 tablespoons cornstarch 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg Topping: 2 cups sour cream, at room temperature 1/3 cup sugar 1 teaspoon vanilla For crust: Combine graham cracker crumbs, butter and sugar in medium bowl. Press into bottom of 9-inch springform pan. Bake in 350 degree oven for 6 to 8 minutes. (Do not allow to brown). Cool on wire rack for 10 minutes. For cheesecake: Beat cream cheese, sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake at 350 degrees for 60 minutes or until edge is set but center still moves slightly. For topping: Combine sour cream, sugar and vanilla in small bowl; mix well. Spread over surface of warm cheesecake. Bake at 350 degrees for 5 minutes. Cool on wire rack. Chill for several hours or overnight. Lo-Cal Pumpkin Cheesecake 12 gingersnaps 2 1/2 cups part skim ricotta cheese 1 cup canned pumpkin puree 1/2 cup granulated brown sugar 2 large eggs 1/1/2 tsp. vanilla 1/2 tsp. ground allspice 1/2 tsp. cinnamon 1/4 tsp. ginger 3/4 cup frozen non-dairy whipped topping, thawed Place one ginger snap in bottom of cupcake papers. Beat ricotta until smooth. Add remaining ingredients, except topping and mix until well combined. Pour mixture into cups. Bake 20 minutes at 350° until lightly set; turn off heat. Let stand in oven 1 hour. Cool on rack and chill overnight. Serve with 1 tbsp. topping. Makes 12 servings