For those who know me, you know how much I love cooking and baking. And in the fall I particularly enjoy cooking and baking with pumpkin. I love the flavor, and have accumulated several very good pumpkin-infused recipes. So, I thought I'd share them here in case there are any other pumpkin enthusiasts.
First up:
How to Cook Pumpkin
Use a sugar pumpkin, they are best for cooking/baking
Break off the pumpkin stem. Cut the pumpkin in half crosswise and scoop out the seeds and stringy material.
Place the halves, cut sides up, on a foil lined baking sheet. Cover and seal each half with foil. Bake in a preheated 350 degree oven until the flesh is very tender, about 1 1/2 hours.
Cool until able to handle. Scoop out the flesh and puree in a blender or processor.
If the puree is too watery, drain in a colander lined with cheesecloth, folding the cheesecloth over the puree and weighing down with a plate.
Puree will keep up to 5 days in the refrigerator and up to 6 months in the freezer.
Pumpkin Pie
1 1/3 C. pumpkin; cooked & pureed
1 1/3 C. sweetened condensed milk (1 can)
1 egg
1/2 tsp. salt
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
1 C. hot water
Beat all ingredients together. Pour into a 9-inch pastry shell. Bake at 375 degrees for 55-65 minutes.
Pumpkin Bread (From Betty Crocker's All-Time Favorites)
2/3 C. shortening
2 2/3 C. sugar (I use 2 C.)
4 eggs
1 can pumpkin
2/3 C. water (if using fresh pumpkin, you may not need as much water)
3 1/3 C. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves (I use a little less, 1/2 - 3/4 tsp.)
(It also calls for 2/3 C. each chopped nuts & raisins, but I leave these out)
Heat oven to 350. Grease 2 loaf pans, 9x5x3. Cream shortening and sugar thoroughly. Mix in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins (if using). Spread in the pans. Bake 65 to 70 mintues or until a wooden pick inserted in center comes out clean.
*I usually only have to bake the bread for 55-60 minutes, so watch it carefully at the end!
Pumpkin Cookies (from my friend and former neighbor, Erin)
2 1/2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 C. butter, softened
1 1/2 C. sugar
1 C. pumpkin
1 egg
1 tsp. vanilla
1/2 tsp. salt
3/4 bag chocolate chips
Glaze:
2 C. sifted powdered sugar
2 Tbsp. milk
1 Tbsp. butter, softened
Combine flour, baking soda, baking powder, cinnamon, nutmeg & salt in one bowl, set aside. In another bowl, cream together butter and sugar; add pumpkin, egg and vanilla. Beat until light and creamy. Mix in dry ingredients. Stir in chocolate chips
Drop by spoonfuls onto greased cookie sheet. Bake at 350 for approx. 15-20 minutes. Cookies will get slightly golden. Cool completely, then top with glaze.
Pumpkin Spice Cake
1 Package spice cake mix
1 small package instant vanilla pudding
3 eggs
1/2 C. vegetable oil
1/4 C. water
1 can pumpkin
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Preheat oven to 325 degrees. Grease and flour one 8" deep pan or 2- 9" pans. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside. In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla pudding.
Pour batter into prepared pan(s). Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in pans, then on wire racks.
Pumpkin Spice Latte (from Sandy Fuller)
2 Tbsp. canned pumpkin puree
1 tsp. vanilla extract
2 Tbsp. white sugar (I usually use 1 tbsp.)
1 C. milk
1/4 tsp. pumpkin pie spice
1 (1.5 fluid ounce) jigger brewed espresso
Brew your espresso. Meanwhile in a small saucepan whisk together the pumpkin, sugar, vanilla, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy, Do not bring to a boil. Pour the espresso into a mug and pour the pumpkin pie spiced milk over it.
This last recipe is our new Christmas Eve tradition. Chris was a little skeptical the first time I wanted to make this, but he quickly became a fan. I won't write the whole thing out, because it's a little long, but you can click on the title below to get the recipe from Rachel Ray's website. The recipe calls for cooking a 2 pound pumpkin, which equates to 1 1/3 Cup of puree.
Sausage and Pumpkin Lasagna
