A Pumpkin Collection
by Liz Waters Copyright 1993, Liz Waters All Rights Reserved
Preparing Pumpkin Pulp
If you want to use your Halloween pumpkin for Thanksgiving pies, it is better to paint
your decorations onto the pumpkin rather than clean and carve it. Once you have
opened the pumpkin to carve it, you accelerate the breakdown of the vegetable quality.
Cook the fresh pumpkin in the microwave by cutting in chunks and putting in a
microwave cooking container and cover tightly with saran wrap. I won't try to give a
time, since microwave ovens vary greatly, but cook it at medium and check it very five
minutes. When it is soft, scrape out the pulp and discard the outer shell. Process briefly
in blender or food processor. I like to measure in 2 cup portions and freeze in zip loc
bags.
You can also prepare the pumpkin but cutting in half, scooping out the innards, putting
the halves, cut side down, on a cookie sheet and baking at 325 until it starts to sag in the
middle. Then scoop out the pulp and save as above.
I would like to thank Kimmy of the Cowards 3 Rubber Stamp group for this recipe for
Roasted Pumpkin Seed.
Roasted Halloween Seeds
by Kimmy
1. Separate seeds from the pumpkin guts.
2. Soak the seeds in salt water for four hours..exactly!
3. Pat dry with a paper towel.
4. Melt butter (about 1/4 C) on a cookie sheet.
5. Add a tsp. of Worcestershire sauce or garlic salt to taste.
6. Spread seeds on sheet, roll about to coat with butter. Dust with a sprinkling of salt to taste.
7. Bake at 325 for 20-25 minutes or until desired crispness and browness is achieved.
8. Serve warm and have a happy and safe Halloween.
Pumpkin Soup
2 tbsp. butter
1/4 C chopped green pepper
2 tbsp. chopped onion
1 large sprig parsley, chopped
1/8 tsp. dried thyme leaves
1 bay leaf
1 C canned tomatoes
1 14 oz. can pumpkin
2 Cups chicken stock
1 tbsp. flour
1 cup half and half
1 tsp. salt
1/8 tsp. pepper
Melt butter and add green pepper, onion, parsley, thyme and bay leaf. Cook five
minutes. Add tomatoes, pumpkin, and chicken stock. Cover and simmer 30 minutes,
stirring occasionally. Puree in blender or food processor. Blend together flour and milk
and stir into soup. Add salt and pepper and cook, stirring frequently, until mixture boils
and thickens. Store in refrigerator until serving time. Serve hot or cold.
Makes 6 servings.
Pumpkin Bread
2 cups sugar
1 cup oil
3 eggs
2 cups mashed pumpkin
3 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. soda
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
Beat sugar and oil; add eggs one at a time. Beat in pumpkin; add sifted dry ingredients.
Pour into three well-greased loaf pans and bake at 325 degrees for 50 minutes.
Traditional Pumpkin Pie
1 9 inch unbaked pie crust
2 eggs, slightly beaten
2 cups cooked pumpkin
1/4 C sugar
3/4 C dark brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 2/3 C evaporated milk
Combine eggs, pumpkin, sugars, salt and spices. Gradually add evaporated milk. Mix
well. Pour into unbaked pie crust. Bake at 425 for 15 minutes, and then at 375 for about
40 minutes or until a knife inserted in the center comes out clean. Cool. Serve with
whipped cream. Store in loosely wrapped foil at room temperature.
Kentucky Praline Pumpkin Pie
1 9 inch unbaked pie shell
1/3 C finely chopped pecans
1/3 C dark brown sugar
3 tbsp. butter
3 large eggs, beaten
1/2 C sugar
1/2 C dark brown sugar
2 tbsp. flour
3/4 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/2 C pumpkin
1 1/4 C beaten Carnation evaporated milk.
1 tsp. Kentucky Sour Mash Bourbon (opt. Can substitute 1 tsp. vanilla extract)
Preheat oven to 450. Combine 1/3 C finely chopped pecans, 1/3 C dark brown
sugar, and 3 tbsp. butter and press into bottom of the unbaked pie shell. Prick sides of
shell and bake at 450 for 10 minutes. Cool completely. Combine all the remaining
mixture. Pour over pecan mixture. Bake at 350 for 50-60 minutes or until set. Cool.
Serve with whipped cream.
Marshmallow Pumpkin Pie
1/2 lb. (about 32 full sized)
1/2 C milk 1 cup pumpkin
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. salt 1 C heavy cream, whipped
1 9 inch pie shell
Place marshmallows, milk, pumpkin and seasonings in top of double boiler. Heat,
stirring, occasionally until marshmallows are melted. Mix well. Cool for about an hour.
Stir in 1/2 the whipped cream. Fold in remaining cream. Place in pie shell. Refrigerate
for at least 1 hour before serving. Garnish with whipped cream. Yields 6 servings.
Ginger's Pumpkin Pie
1 pint canned or fresh pumpkin
1/2 pint milk
1/2 pint light cream
4 tbsp. butter
1 1/2 C sugar
4 tbsp. butter
1 1/2 C sugar
1 tbsp. flour
1 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
3 eggs, beaten
2 nine inch pie shells, unbaked
Place pumpkin, milk, cream and butter in a saucepan and heat just to scalding. Beat in
sugar, flour, salt and spices. Pour over eggs, beating as you pour. Divide between the two
pie shells. Bake in a 400 degree oven for 15 minutes. Reduce temperature to 350 and
bake 45 minutes longer or until center is firm.
Pumpkin Chiffon Pie
1 envelope unflavored gelatin
1/4 C water
1 1 lb. can pumpkin
3 eggs, separated
1 C sugar
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1 10 inch pie shell
1/2 pint whipping cream
1/2 tsp. vanilla extract
Dissolve gelatin in water. Combine pumpkin, egg yolk,s and 1/2 C sugar in the top of a
double boiler. Cook over boiling water until mixture begins to thicken. Add seasonings
and dissolved gelatin. Continue stirring until completely blended. REmove from heat.
Allow to cool for 20 minutes. Beat egg whites to stiff peaks. Add remaining sugar,
gradually as egg whites stiffen. Fold the egg whites into the pumpkin mixture. Pour into
pie shell. Chill in refrigerator until ready to serve. Whip cream, add vanilla and 1 or 2
tbsp. sugar. Top entire pie with whipped cream before cutting.
Top of the Stove Pumpkin Pie
3/4 C sugar
2 tbsp. flour
1/2 tsp. salt
1 tsp. cinnamon
1/3 tsp. ginger
1/3 tsp. cloves
1/4 tsp. cloves
1 C pumpkin
2 beaten eggs
1 C milk
7 marshmallows baked pie shell
Whipped cream for garnish
Combine sugar, flour, salt and spices. Add pumpkin eggs, milk and marshmallows.
Cook in double boiler over boiling water until thick and bubbly. Cool. Pour into baked
pie shell and pipe on whipped cream. Yields 6-8 servings.
Pumpkin Roulage
3 eggs
1 C sugar
2/3 C mashed cooked pumpkin
1 tsp. lemon juice
3/4 C all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/4 tsp. ground nutmeg
1 C chopped pecans
1-2 tbsp. powdered sugar
1 8 oz. package cream cheese, softened
1/3 C butter
1 C sifted confectioners sugar
1 tsp. vanilla
Grease a 15x10x1 inch jelly roll pan. Line with wax paper or parchment. Grease and flour
the paper lining. Set aside. In a large bowl, beat the eggs until thick. Gradually add 1 cup
sugar and beat 5 minutes longer. Stir in the pumpkin and lemon juice. Combine the
flour, baking powder, salt, cinnamon, spice, and nutmeg. gRadually stir into the
pumpkin mixture. Spread evenly in prepared pan. Sprinkle with ground pecans, gently
pressing nuts into the batter. Bake at 375 for 12-15 minutes until just done. Sift 1 to 2
tbsp. confectioners sugar on a clean linen towel. When cake is done invert pan onto
sugar and peel away wax paper. Roll up tightly and let cool completely on a wire rack,
seam side down. Beat cream cheese and butter at high speed until blended. Gradually
beat in 1 cup of confectioners sugar and vanilla. Beat until smooth. Unroll cake and
spread with filling. Reroll and set on serving platter, seam side down. Garnish with
whipped cream and chopped pecans.
Spices of Gold Pumpkin Cake
2 C sifted flour
1 1/2 C sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
7 large eggs, separated
3/4 C cooked pumpkin
1/2 C canola oil
1/2 C water
1 tsp. vanilla extract
1/2 tsp. cream of tartar
Preheat the oven to 325 degrees. Sift the dry ingredients except the cream of tartar
together into a mixing bowl. Separate the eggs and set the whites aside. Combine the egg
yolks, pumpkin, oil, water, and vanilla in a small bowl. Make a well in the dry
ingredients and add liquids all at once. Blend until smooth. Beat egg whites until foamy.
Add cream of tartar and beat until stiff. Fold into pumpkin batter. Turn into a greased
and floured 10 inch tube pan. Bake 55 minutes. Increase temperature to 350 and bake an
additional 15 minutes. Remove the cake from the oven and invert immediately. Let
stand for one hour to cool.
Frost with this frosting
1/2 C softened butter
1 box confectioners sugar
1 tsp. vanilla milk to spreading consistency.
Cream the butter with a little of the sugar. Add vanilla. Beat in remaining sugar a little
at a time. Add milk to a spreading consistency. Spread over cooled cake, swirling to
pretty peaks on top.
Traditional Pumpkin Cake
2 1/4 C sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/2 C butter
1 C packed brown sugar
1/2 C granulated sugar
1 egg plus 2 egg yolks, unbeaten
3/4 C buttermilk
1 tsp. vanilla extract
3/4 C canned or fresh pumpkin pulp
1/2 C chopped English walnut meats
Combine flour, baking powder, salt, soda, and spices. Sift together 3 times. Cream butter
and add the sugars gradually. Beat until fluffy. Add egg and egg yolks, one at a time,
beating after each addition; beat in vanilla. Add flour mixture alternately with the
buttermilk, each in small amounts, beating well after each addition. Beat in pumpkin
and fold in nuts. Pour into 2 round 8 inch layer pans, lined on bottom with waxed
paper. Bake in 350 degree oven for 30-35 minutes or until tests done. Cool completely
before frosting.
Cream Cheese Frosting
1 8 oz. package cream cheese
1 tsp. vanilla
1 box of confectioners sugar
Soften cream cheese, add remaining ingredients and beat to spreading consistency. May
thin with a bit of milk if too thick to spread.
Pumpkin Mousse
1 envelope unflavored gelatin
1/4 C light rum
4 egg yolks
2/3 C sugar
1 C cooked, mashed pumpkin
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground mace
1/4 tsp. ground clove
1 package lady fingers
1 1/2 C whipping cream, whipped
Sprinkle gelatin over rum in a small saucepan; stir and let stand for a minute. Cook
over low heat, stirring until gelatin is dissolved. Remove from heat. Combine egg yolks
with sugar in top of a double boiler. Gradually stir in the gelatin mixture. Bring water to
a boil. Cook, stirring constantly, for about 20 minutes or until it reaches a temperature of
160 degrees. Gradually stir in the pumpkin and spices. Fold in whipped cream. Line a
souffle dish with lady finger halves, across bottom and upright around edge. Spoon
mixture inside and chill until firm. Garnish with whipped cream and walnut or pecan
pieces.
Pumpkin Ice Cream
2 large eggs
3/4 C sugar
2 cups heavy cream
1 cup milk
1 cup unsweetened pumpkin pulp
1 tsp. freshly grated nutmeg
1 tsp. ground cinnamon
1/2 tsp. vanilla extract
Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar a little at a
time, and whisk about 1 minutes until blended nicely. Whisk in 1 cup cream and all of
the milk.
To remaining cream add pumpkin, nutmeg, cinnamon, and vanilla. Whisk until
smooth. Whisk into egg mixture. Freeze according to ice cream freezer manufacturer's
instructions.
Makes 1 quart
Pumpkin Cookies
1 1/2 C packed brown sugar
1/2 C shortening
2 eggs
1 3/4 C prepared pumpkin pulp
2 3/4 C all purpose flour
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. salt
1/4 tsp. ginger
1 cup currants or raisins
1 cup chopped pecans
Preheat the oven to 400 degrees. Mix sugar, shortening, eggs, and pumpkin thoroughly.
Combine dry ingredients and add to pumpkin mixture, stirring until well blended. Fold
in currants and nuts. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake 12 to 15
minutes or until lightly browned. Drizzle with butter frosting above, thinned to a
pouring consistency.
America Online wishes you happy cooking for the Holiday Seasoning. Be sure to join
the AOL Cooking Club at 8 PM Eastern Time each Sunday Evening to share recipes and
cooking ideas.
Liz Waters Hostess
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