Pumpkin Recipes

[SunKat]

Pumpkin Chip Muffins Recipe

Ingredients:
1/2 cup Shortening
1-2/3 cup Flour
l cup Granulated Sugar
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
2 Eggs
1 cup Pureed, cooked pumpkin
1 Cup Cinnamon Chips

Preparation Directions:
Cream shortening and sugar
Add eggs and mix well
Add dry ingredients...mix well..
Add pumpkin...Mix well
Add cinnamon chips Mix well
Set oven at 350 degrees
Grease muffin tins or use paper liners
Bake at 350 for 20 to 23 min

Gramma's Pumpkin Biscuit Recipe

Ingredients:
3 cups Flour
1 cup Mashed, Cooked Pumpkin
3 tsp. Baking Soda
4 Tbsp. Brown Sugar
1 tsp. Salt
1/2 tsp. Pumpkin Pie Spice
1 Tbsp. Shortening

Preparation Directions:
Pre-heat oven to 425 degrees.
Mix together flour, baking soda, pumpkin pie spice, and salt.
Blend in shortening.
Add in pumpkin and brown sugar, mixing well.
Roll out dough onto a floured cutting board.
Cut biscuits with a cookie or biscuit cutter.
Place biscuits onto a greased cookie sheet.
Bake for 20 minutes.

Pumpkin Cheesecake Recipe

Ingredients:
Cake Ingredients:
2 Sticks(One cup) Butter
3 Eggs
2 1/2 cups Flour
1 cup Granulated Sugar
1/2 cup Pumpkin(canned or fresh pureed)
1/2 cup Sour Cream
1 teaspoon Vanilla
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Baking Soda
1/3 teaspoon(or less) Salt
Filling Ingredients:
8 ounces Cream Cheese
1/3 cup Granulated Sugar
1 Egg
1/4 cup Canned Pumpkin
1 tablespoon Corn Starch
1/2 teaspoon Vanilla

Preparation Directions:
Filling Preparation:

In a mixing bowl, beat ingredients until very smooth.
Set aside and prepare cake batter.
Pour into glass dish on top of batter as described in cake instructions below.

For Cake:

Pre-heat oven to 350 degrees.
In a large bowl, cream butter, sugar, and vanilla until light and fluffy.
Add eggs and beat well.
Add flour, baking powder, baking soda, cinnamon and salt.
Mix in pumpkin and sour cream. Blend thoroughly until smooth.
Pour 1/2 of batter into a buttered 13x9 inch glass baking dish.
Add the filling mix, spreading the batter evenly in the dish.
Add remaining batter and lightly swirl into filling.
Bake for 50 to 55 minutes.
Allow to cool.
Cut into twelve servings

Spiced Pumpkin Mini Tarts Recipe

Yields: 24 mini tarts

Ingredients:
1 pkg (15oz) refrigerated pie crusts
1 can (15oz) solid pack pumpkin
2 cups frozen whipped topping, thawed
1 tsp pumpkin pie spice*
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
Powdered sugar (optional)
1/4 cup chopped pecans
1 Small orange, zested

Preparation Directions:
Preheat oven to 400 degrees.
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).

Curried Pumpkin Soup

Ingredients:
1/3 Cup chopped onion
1 tsp. minced garlic
1 tsp. curry powder
2 tbsp butter or margarine
1 cup pureed pumpkin (or about 1/2 can of pumpkin)
1/4 tsp nutmeg
1/8 tsp. sugar
2 cups veggie broth (or can use chicken broth)
1 1/2 cups milk
1 tbsp cornstarch or arrow root or tapioca powder (use as thickening agent)
2 tbsp heavy cream (optional)
chopped chives (as decoration)

Preparation Directions:
In large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender.
Add pumpkin, nutmeg, sugar and the bay leaf.
Stir in the broth and bring to a boil.
Reduce heat and simmer uncovered for about 15 minutes.
Take out the bay leaf.
Stir in 1 cup of the mild and cook over low heat for a few minutes.
In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.
Cook and stir until thickened and bubbly.
Cook a couple more minutes.
To serve: Swirl the cream on top, and garnish with chives.

This can also be frozen after it cools. In the freezer it will be good for up to 3 months.

Saskatchewan Mashed Pumpkin

Ingredients:
3-4 cups Pumpkin, cooked, mashed
1 Onion
2 tbs. Olive Oil
1 Bell Pepper
Salt to taste
Pepper to taste

Preparation Directions:
To cook pumpkin, clean one pumpkin and peel it. Cook until soft. Then, mash it with a mixer.
Re-heat mashed pumpkin in a large saucepan.
Thinly slice an onion.
Fry the onion in olive oil till brown.
Add browned onions to pumpkins. Mix in.
Add coarse salt and fresh ground pepper to taste.

Pumpkin Chips Recipe

Ingredients:
Pie pumpkin, peeled. You can use a regular Jack-o-Lantern or field pumpkin, too
Salt, to taste

Preparation Directions:
Preheat deep frying oil in a fryer to 375 degrees.
Slice pumpkin pulp as thinly as possible, no more than 1/8" thick.
Carefully, drop a few chips at a time into the hot oil.
Fry until crisp.
Remove chips from the oil and place on paper towels to drain.
Salt to taste.
Tip: Pumpkin Chips are best served warm.

Stuffed Miniature Pumpkin Recipe

Select the Pumpkin:
Select fresh pumpkins about three to four inches in diameter.
Make sure to buy a couple of extra in case your family or guests want more or even one to take home.

Pumpkin Preparation:
Pre-heat the oven to 250 degrees.
Wash the pumpkins.
Cut the tops off the pumpkins.
Scoop out the insides.
Place a piece of foil on a cookie sheet and place the pumpkins on the sheet.
Put the pumpkins in the oven and bake for 15 to 20 minutes until the insides just begins to soften.
For use with cold foods, allow to cool.

Stuffing Tips and Suggestions:
You can use a wide variety of foods and recipes to stuff in the pumpkin.
Food can be hot or cold.
For hot foods, you can even cook it right in the shell.
Use creativity and when in doubt, try it.

Some of our suggestions are listed below:
Hot Foods:
Hot Apple Sauce
Turkey or Chicken stuffing
Soup, especially Pumpkin Soup
Cold Foods:
Apple Sauce, a great serving dish for kids.
Pumpkin Puree, add Nutmeg and Whipped cream on top
Jello
Vanilla or Chocolate Pudding
Ice Cream- Vanilla, or Pumpkin are great, Chocolate for the kids

Pumpkin Marmalade

Ingredients:
1 kg. pumpkin, yellow pulp
1/2 kg. Sugar
50 gr. raisin
1 kg. fresh pumpkin
1 Lemon
Spirit

Preparation Directions:
Put the sliced pumpkin in a pan by coats.
Cover each coat with some sugar and leave it in the refrigerator for 24 hrs.
After this term, cook the ingredients as you find them for 2 hrs at low flame.
Some minutes before the end of this time add the raisins softened in water, some scraped lemon skin and 1 glass of kirsh or Maraschino, as you wish.
Put the hot marmalade in the can turning them upside down so to create the vacuum that allows your marmalade to last longer.

Cooked Pumpkin (Irish Style)

Ingredients:
1 Pumpkin, cut into sections.
To taste Black Pepper
1/4 stick Butter

Preparation Directions:
Preheat oven to 425 degree.
Cut pumpkin into sections.
Lay pumpkin on a piece of foil.
Add a couple pats of butter and lots of pepper.
Wrap sections in foil and cook until tender.
Scoop out and serve or mash.
Serving Tips and Suggestions:
Served with mash potatoes and a grilled steak.

Pumpkin Pudding Recipe

Ingredients:
1 cup pumpkin puree
1/2 cup self-raising flour
1/2 cup butter, softened
1/2 cup apricot jam
1/2 cup sultanas (dried grapes)
1 tsp. baking powder
1 egg
1/2 tsp. mixed spice

Preparation Directions:
Butter a 2 pint basin and put to one side.
Mix the softened butter and apricot jam together until well mixed.
Then beat in the egg.
Add the pumpkin, mixed spice, flour, baking powder, and sultanas, and mix thoroughly.
Pour into the greased basin, cover with a layer of foil and tie with string.
Place on a trivet in a large saucepan and add hot water to half-way up the basin.
Bring to the boil and simmer for three hours, adding more water if necessary.
Serve with cream.

Note: If you can not find Sultanas, substitute with raisins.

Morrocan Pumpkin Soup Recipe

Ingredients:
1 cup dry chickpeas
3 Tablespoons olive or vegetable oil
2 (about 1 1/2 cups) leeks (white and light green part only), chopped
8 cups broth or bullion
2 1/2 lbs/4 cups cooked, mashed pumpkin(or canned)
2-4 Tablespoon Sugar or honey
2 teaspoon ground cinnamon (or one cinnamon stick)
1/8 teaspoon ground allspice
2 teaspoon salt
to taste ground black pepper

Preparation Directions:
Take one cup of dried, washed chickpeas and soak overnight.
Cooked chickpeas 1 1/4 hours. Or, use 2 cups canned chick peas.
Heat the oil in a large saucepan over med-low heat.
Add the leeks or onions and saute until soft and translucent, 5 to 10 min.
Combine the broth, pumpkin, chickpeas, sugar, spices, salt and pepper.
Heat until boiling point.
Reduce heat to low, and simmer.
If using the cinnamon stick, simmer for 15 minutes and discard stick.
Check for seasonings. Combine with cooked leeks or onions.

Argentinian Beef Stew in a Pumpkin Shell
Carbonada en Zapallo

Ingredients:
1 10 pound Cinderella or Cheese pumpkin
3 tsp. Olive oil
1 lb. Beef chuck or stew beef cut into 1" cubes
1 Small yellow onion, peeled and chopped
1 Green Bell Pepper, stemmed, peeled, and chopped
2 Plum tomatoes, peeled, seeded, and chopped
1/4 tsp. Oregano
1 Bay Leaf
1 clove Garlic
2 cups Beef Stock
to taste Salt and freshly ground pepper
2 Sweet potatoes, peeled and cubed
2 Russet potatoes, peeled and cubed
1 cup Fresh or frozen corn
2 Fresh peaches, peeled, pitted, cubed. Or, 4 canned peach halves, drained, cubed.

Preparation Directions:
Pre-heat oven to 375 degrees.
Cut open the lid of the pumpkin. Clean out the inside, removing and discarding seeds and strings.
Replace lid on the pumpkin and place on a sturdy cookie sheet. Bake about 45 minutes, until just tender when pierced with a knife or fork.
While the pumpkin is baking, heat oil in a large soup pot over medium-high heat. Brown beef on all sides, then transfer it to a bowl, using a slotted spoon so the oil will drain.
Reduce heat to medium. Add garlic, onions, and pepper. Cook until soft, about 10-15 minutes, stirring frequently.
Add beef, tomatoes, beef stock, and all spices. Season to taste with salt and pepper.
Bring soup to a boil, then reduce heat to medium-low. Cover and simmer for 40 minutes.
Add potatoes and cook for 20 minutes.
Add corn and cook another 10 minutes.
Spoon soup into the pumpkin and bake for another 30 minutes.
Remove from oven.
Carefully transfer the pumpkin to a serving platter, and place on the diner table.
Serve soup into bowls directly from the pumpkin.

Note: Cheese or Cinderella pumpkins are recommended, as others may collapse while baking. If these are not available, look for hardshelled varieties with thick shells.