Pumpkin Recipes


Pumpkin Pie Dip
A great dip to be make when you have extra pie crust
dough. With the extra dough, make cutouts using leaf
or pumpkin shaped cookie cutters. Sprinkle with
cinnamon and sugar and bake at 475o until firm
(5 to 7 minutes.) Allow to cool.
For Dip:
2 cups powdered sugar
1, 8 oz. pkg. cream cheese
16 oz. pumpkin puree
1 t. cinnamon
1/2 t. ginger (optional)

Combine powdered sugar and cream cheese. Add
pumpkin puree, cinnamon and ginger.
Refrigerate

Curried Pumpkin and Apple Soup
1, 7 to 8 lb. pumpkin
42 oz. chicken broth
2 baking apples; peeled, cored and chopped
1 carrot, chopped
2 t. grated ginger root
1 t. curry powder
1/2 t. ground cumin
6 slices bacon
1/4 cup chopped onion
2 T. sugar
1 cup croutons

With a large, sharp knife, slice off the top fourth
of the pumpkin and set aside. Scoop out seeds and
stringy pulp. Replace top of pumpkin. Place
pumpkin on a 15 x 10 x 1 inch baking pan. Bake in a
375o oven for 50 to 60 minutes or till pumpkin flesh
can be scooped easily. Pumpkin will not be tender at
this point. Cool slightly for easier handling. Scoop
out and reserve pumpkin flesh, leaving about a 3/4
inch thickness of flesh on pumpkin walls. Cut flesh
into chunks (should have about 4 cups.) Do not
remove any flesh from bottom of shell. Discard
pumpkin top.
In a large pot combine the 4 cups pumpkin flesh,
broth, apple, carrot, ginger root, curry powder and
cumin. Bring to boiling; reduce heat. Cover, simmer
for 10-12 minutes or till vegetables are tender. Cool
slightly. Blend or process mixture, a third at a time,
in a blender of food processor till smooth.
Place pumpkin shell in a 3 quart casserole.
(If pumpkin is to be removed from the casserole
before serving, line the casserole with a double
thickness of heavy foil to help lift pumpkin later.)
Pour soup into shell. Bake, uncovered, in a 375o oven
for 20 minutes.
Meanwhile, in a skillet cook bacon, reserving
1 Tablespoon drippings in skillet. Cook onion and
sugar in drippings till onion is tender. Finely crumble
bacon and croutons into skillet. Sprinkle bacon
mixture on top of soup in pumpkin just before
serving. Ladle soup into bowls to serve.
Makes 8-10 side-dish servings (about 8 cups.)

 

 

 

Pumpkin Raisin Quick Bread
Bake at 350o
1, 1/2 C. all-purpose flour
1 t. baking soda
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 t. salt
1 cup granulated sugar
1/2 cup butter (1 stick) melted and cooled
1 cup pumpkin puree
2 large eggs
2 T. grated orange peel
1 t. vanilla extract
1/2 cup dark raisins
Grease a 9 x 5 inch loaf pan.

Mix together flour, baking soda, ginger, nutmeg and
salt.
Beat together, sugar, butter, pumpkin puree, eggs,
orange peel and vanilla at medium speed until light
and creamy. At low speed, beat in flour mixture until
lumpy batter forms. (Do not over mix.) Stir in raisins.
Spoon batter into prepared pan; smooth top.
Bake bread until top is golden (about 1 hour) and a
toothpick inserted in the center comes out clean.
Transfer pan to a wire rack to cool for 5 minutes.
Turn bread out onto rack to cool completely.
To make muffins: Grease 12 standard size
muffin-pan cups or line with paper liners. Spoon
batter into prepared pan, filling cups two-thirds full.
Bake until golden brown, about 20 minutes.

Pumpkin Patch Pie
Prepare or use pre-made dough for a 10 inch
single pie crust.
Heat oven to 475o. Prick bottom of pie shell
thoroughly with fork. Bake 8-10 minutes or until
light brown; cool.
For Filling:
8 oz. miniature marshmallows (about 4, 1/2 cups)
3/4 cup milk
1 cup pumpkin puree
1/2 t. ground cinnamon
1/4 t. ground ginger
1/8 t. ground cloves
1 cup heavy whipping cream

Heat marshmallows and milk in 3 qt. saucepan over
low heat, stirring constantly, just until marshmallows
are melted. Refrigerate about 20 minutes or until
mixture mounds slightly when dropped from a spoon.
If mixture becomes too thick, place saucepan in bowl
of warm water; stir mixture until proper consistency.
Mix Pumpkin and spices; fold into marshmallow and
milk.
Beat whipping cream in chilled, medium bowl until
stiff. Fold pumpkin mixture into whipped cream.
Spread into crust. Refrigerate about 4 hours or until
set. Garnish with whipped cream and nutmeg if
desired. Serves 8

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