Pumpkin puree

There are different ways to cook up your pumpkin. You can cut it up and peel it and than steam it.

That is one way.

I do mine different and I think it is a much simpler way to do it.

First off, smaller pumpkins are easier to work with.

Use pie pumpkins for baking, if possible. They are meatier.

You can also use all purpose pumpkins that are grown for baking or jack-o-lanterns. But, the great big ones have a lot of liquid in them and your baked goods don't turn out quite as well .

Preheat your oven to 350 degrees Fahrenheit.
You will need a an or two to hold the pumpkin halves.

You will also need a large knife to cut the pumpkin and a spoon to scoop out the seeds

To puree, you will need a blender or food processor.

Wash your pumpkin.
Now, cut your pumpkin in half. 
Cut it in half so that the top half is one piece and the bottom half is the other piece. 

Don't cut it in half the other way. It is easier to cut that way. But, it takes a lot longer to get the pumpkin to cook though. I really don't know why, but it just seems to.

Now, you need to scoop out all the seeds. Those you can either save to roast for a treat. Or you can save them to dry and plant later for more pumpkins.

Take the pumpkin halves and place cut side down in the pan.

Pour a small amount of water into the bottom of the pan.

Put the pan in the oven. 
Bake for about an hour and a half or until the pumpkin is tender when pierced with a knife.

Check once in a while to make sure there is still water in the bottom of the pan.
If the pan is dry, add a little more water.

When the pumpkin is tender, take out of the oven and let it sit until it is cool enough to handle.

When you are able to handle the pumpkin, take a spoon and scoop out the pumpkin pulp out of the shells. Add to the container of a blender or food processor.

Puree.

Now,you are ready to bake or freeze it.
Canning is no longer recommended by the USDA.

Pumpkin Pancakes

These pancakes are so good! Put on some butter and maple syrup and you are in heaven!

These make a really big batch, so are good for bigger families. You can also cook them all and refrigerate for reheating and eating later.

You will need a griddle or large skillet for cooking the pancakes.

Ingredients:

1-1/2 cups milk
1 cup pumpkin puree( approximately 1/2 of a 15 oz. can)
1 egg
2 Tablespoons vinegar
2 Tablespoons olive oil or cooking oil of your preference
2 cups flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt

In a bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In another big bowl, mix the milk, pumpkin, egg, oil, and vinegar.
Add the flour mixture to the pumpkin mixture and stir.
Don't overmix. Just mix until everything is blended and than stop.
Heat a skillet or griddle. Lightly coat with butter.
Ladle pancake batter onto hot griddle.  Use about 1/4 cup for each pancake
Cook until the top starts to bubble all over and the edges look dry. Probably 2-3 minutes.
Flip over.
Cook the other side for couple of minutes or until it is well browned on the bottom.
Repeat with the rest of the batter.

Time to eat!

This recipe will make enough for 20-22 good size pancakes.

Pumpkin Ginger Cupcakes

These are not just ordinary pumpkin cupcakes. They have little pieces of crystallized ginger in them.
That along with being covered in cream cheese frosting make these an awesome treat.


You will need a cupcake pan that fits 12 regular size cupcakes.
Fill those with liners.
Preheat your oven to 325 degrees Fahrenheit.


Ingredients:

CUPCAKES-

1-1/2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 cup(1 stick) butter, melted and cooled slightly
1 cup sugar
1 cup pureed pumpkin
3 large eggs
1/4 cup crystallized ginger cut into 1/8-1/4 inch pieces

Mix the flour, baking powder, baking soda, salt, cinnamon, and ground ginger in a bowl.
Set aside.
In another bowl, beat the melted butter, sugar, and pumpkin until smooth.
Mix in the eggs and crystallized ginger.
Gradually mix in the flour mixture.
The batter will be nice and thick.
Divide the batter evenly into the liners.
You will need about 1/4 cup for each.
Bake about 25 minutes until the tops are firm and poking them with a toothpick yields a clean toothpick.
Cool on a wire rack for 10 minutes.
Remove from pan.

Let cool while you make the frosting.




CREAM CHEESE FROSTING-

1/2 cup softened butter
6 oz softened cream cheese
1 teaspoon vanilla extract
3 cups powdered sugar
1/2- 1 teaspoon cinnamon
1-2 teaspoons milk


In a bowl, add the butter, cream cheese, vanilla extract, and powdered sugar. Beat until smooth.

Take 1/4 cup frosting and put it into another bowl.
Add the cinnamon and milk and blend well.


Frost the cooled cupcakes with the frosting.

With the remaining cinnamon frosting you can either do what I did in the picture. Which is to put small dollops in the center of each cupcake and take a toothpick and draw lines through it to make swirls and look like stars.
You can also put the frosing into a pastry bag and draw 2 circles on the top and run a toothpick through the circles to get a spiderweb effect.


No matter how you do it, it will be yummy!

You can store them for 3 days at room temperature. After that, due to the cream cheese frosting, you need to refrigerate.

Apple Butter Pumpkin Pie

This pie is AMAZING! It is like eating a pumpkin pie and an apple pie at the same time.

You can make it with a streusel topping or forgo it and serve with whipped cream.

Preheat your oven to 350 degrees Fahrenheit.
You will need a 9" pie pan. A deep dish preferably.

Ingredients:

Dough for one 9" pie crust

FILLING-
1 cup cooked pumpkin puree
1 cup apple butter
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 beaten eggs
3/4 cup milk

STREUSEL TOPPING- OPTIONAL
3 Tablespoons butter
1/2 cup flour
1/3 cup brown sugar
1/2 cup chopped pecans-optional

Roll out pie crust dough and put in pie pan.
In a large bowl, combine the pumpkin, apple butter, brown sugar, cinnamon, nutmeg, and salt.
Stir in eggs and milk.
Pour into pie crust.
Bake for 50-60 minutes or until a knife inserted near the center comes out clean.
If not using streusel, take pie out of oven and let cool on wire rack.
If you plan to use the streusel, make that while the pie is baking.
For the streusel- stir together the flour and brown sugar. Cut in the butter til mixture resembles coarse crumbs. Stir in the optional pecans.
After the pie tests done, take the pie out of the oven and sprinkle with the topping.
Bake for another 15 minutes.
Remove to a rack to cool.

Serves 6-8.

Golden Cinnamon- Pumpkin Bars

These bars are moist and big on cinnamon flavor.Originally the recipe called for cinnamon chips, but I only had butterscotch so I used them and they turned out great. So, that is what I always use.
They also call for whole wheat flour instead of white, so make sure you have that on hand to make these.
Yummy!

Preheat your oven to 350 degrees Fahrenheit.
Lightly grease a 9"x13" baking pan.


Ingredients:

3/4 cup(1-1/2 sticks) butter
1-1/3 cups brown sugar
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1 egg
1 cup pureed pumpkin
1-1/2 cups whole wheat flour
1 cup cinnamon OR butterscotch chips


In the microwave or on the stove, melt the butter.
Add the brown sugar and combine.
Return to heat briefly to dissolve more of the sugar.
Let sit and cool to the touch.
Beat in the vanilla extract, baking powder, salt, cinnamon, cloves, allspice, and ginger.
Beat in the egg.
Add the pumpkin, flour, and chips and mix well.
Spread the batter in the baking pan.

Bake in the preheated oven 40-45 minutes until it tests done using the toothpick test. Moist crumbs may cling to the toothpick and it is still done.
Take out of oven and cool on a rack.

Cut into bars.

Pumpkin Whoopie Pies

If you love pumpkin bars with cream cheese frosting, you are going to love these.
Most people think of whoopie pies as being chocolate.
But, these as a fantastic change of pace.

Preheat your oven to 375 degrees Fahrenheit.
Lightly grease 2 or 3 cookie sheets.


Ingredients:

COOKIES-

1-1/2 cups pureed pumpkin(15 oz. can)
2 large eggs
2 cups brown sugar
1 cup cooking oil
2 Tbs molasses
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3 cups flour

In a large bowl, beat together the pumpkin, eggs, brown sugar, oil, and molasses.
Add the salt, ginger, cloves, cinnamon, baking powder, and baking soda.
Beat in the flour.
Using a medium cookie scoop, drop dough onto the prepared cookie sheets.
Bake the cookies for 10-12 minutes until they feel firm to the tough.
Take out and put on a cooling rack to cool while you make the filling.

FILLING-

1 Tbs unflavored gelatin
2 Tbs water
1/2 cup(1 stick) butter, softened
1/2 cup(4 oz.) cream cheese, softened
2-1/4 cups powdered sugar
2 Tbs finely chopped crystallized ginger-optional, but highly recommended

Add the water and gelatin to a microwave safe bowl.
Heat in the microwave briefly on low power to dissolve the gelatin. Set aside.
In a large mixing bowl, beat the cream cheese and butter until fluffy.
Add half of the powdered sugar and beat.
Add the gelatin and mix in.
Add the rest of the powdered sugar and mix til creamy.
Stir in the ginger, if using.

Spread the filling on the bottom side of half of the cookies.
Top with other half.
To store, separate layers with paper towels or wrap each whoopie pie in plastic wrap. Otherwise they will stick to each other.

You will get about 2 dozen whoopie pies.

The gelatin can be found with the jello or in the baking aisle.
It seems to help stabilize the filling.

Pumpkin Custard

This is my recipe for pumpkin pie filling, just baked in a casserole with no crust.
This is a great way to go gluten free without having to have special flour too.

You will need a 1-1/2 to 2 quart casserole dish Or 6 (6oz.) custard dishes.
You will also need a 2 quart saucepan.
Preheat your oven to 375 degrees Fahrenheit.

Ingredients:

15 or 16 oz pureed pumpkin
3/4 cup brown sugar
1-1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1(12oz) can evaporated milk OR 1/2 cup regular milk
2 eggs

In your saucepan, combine the pumpkin,brown sugar, cinnamon, cloves, and salt.
Heat and stir over medium heat just til mixture comes to a sputtering boil.
Turn down to a simmer and keep stirring for 3-5 minutes until the pumpkin mixture has thickened somewhat and is shiny.
Pour into a large bowl and mix in the milk and than add the eggs one at a time.
Stir, or beat with mixer, while you are adding the milk and eggs.
Pour the custard into the casserole dish and bake for 45-50 minutes or into the individual custard dishes and bake for 30 minutes.
Check after 30 minutes for the casserole or 25 minutes for the custard dishes. Insert the tip of a knife into the center of the custard and if done, the knife will come out clean. It will be wet but have no custard clinging to it.

Since there is no crust for any of the liquid from the filling to absorb, there may be some liquid rise to the top of the custard.
This is normal.
It may go away during baking and it may not.
If it doesn't and you don't want it there, when the custard is cool blot the top of it with a paper towel.

Serves 6.

 

Harvest Pumpkin Bars

These pumpkin bars are big on pumpkin flavor and are

made extremely tasty with a cream cheese frosting.

For an extra touch you can sprinkle the frosting with crystalized ginger or chopped pecans.

Preheat your oven to 350 degrees F

Lightly grease a 9x9 inch or 11x7 inch baking pan

Ingredients:

Bars

1/3 cup vegetable oil

2 eggs

1 cup white sugar

1 cup pumpkin puree

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 teaspoon salt

1 teaspoon baking powder

1-1/4 cups all-purpose flour

Put everything in a bowl except for the flour. Cream it together well. Add the flour and stir just until smooth.

Spread the batter in the prepared pan and bake for 30 minutes until golden brown and the bars test done with a toothpick inserted into the middle of the bars.

Let cool completely and than frost.

Cream Cheese Frosting

4 oz cream cheese ( 1/2 of a large brick), softened

3 Tablespoons unsalted butter, softened

1-3/4 powdered sugar

1 teaspoon vanilla extract

2-4 Tablespoon finely diced crystallized ginger( optional)

2-4 Tablespoons chopped pecans( optional)

In a medium bowl cream together the butter and cream cheese. Add the powdered sugar and vanilla extract and beat until smooth.

Spread over the cooled bars and sprinkle with the ginger and pecans if desired.

Cut into bars and enjoy!

Pumpkin Bread

This recipe makes two 9x5 loaves or three 8x4 loaves.
This bread is nice and moist.

Preheat your oven to 350 degrees and grease the bottoms of your loaf pans.
Don't grease the sides.

Ingredients:

2-2/3 cups white sugar
2/3 cup shortening or cooking oil
16 oz pureed pumpkin- if you can just find a 15 oz. can that will work
2/3 cup water
4 eggs
3-1/3 cups flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon baking powder
2/3 cup chopped nuts(optional)
2/3 cup raisins(optional)

Mix sugar and oil or shortening. Add the pumpkin, water, and eggs. To that mix in flour, baking soda, salt, cinnamon, cloves,and baking powder. Add your raisins and nuts if you are using.
Evenly pour into the prepared pans.
Bake for 1 hour 10 minutes or until toothpick comes out clean when you check it.
Cool in the pans for 5 minutes and than remove to cool.