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Text Box: Barthel's
Pumpkin Recipes

We like the flavor of  real, fresh pumpkin. 

You can also substitute butternut or buttercup squash or even sweet potatoes.

Prepare the pumpkin:  Cut a pie pumpkin in half.  Remove and discard seeds and pulp using a spoon or ice cream scoop.  Cut flesh into chunks and place in a baking dish with a little water (2 Tbsp. for microwave; ¼ inch deep for conventional oven).  Cover and bake until soft (20-30 min. microwave; 50 min. 400º conventional oven).  Separate flesh from peel.  Discard peel.  Mash pumpkin until smooth.

Filling for one 9” pie:

          2 eggs, lightly beaten

       2 C mashed pumpkin

        ¾ C sugar

        ½ tsp. salt

        1 tsp. ground cinnamon

        ½ tsp. ground ginger

        ¼ tsp. ground cloves

        1 2/3 C evaporated milk (NOT condensed milk)

 

      Mix all ingredients and beat on low speed until smooth.  Pour into fresh or frozen unbaked pie crust.  Bake 15 min. at 425º; reduce heat to 350º and bake an additional 45 minutes or until filling is set and knife inserted in middle comes out clean.  Cool and serve.

 

Leftover pumpkin?  Here’s a great cookie recipe!

PUMPKIN COOKIES

Cream together:

    1 C sugar

    1 C slightly softened butter or margarine

Mix together, then add to above:

    2 C flour

    1 tsp. each:

         baking powder

        baking soda

        cinnamon

        salt

Add in:

    1 C mashed pumpkin,

    1 egg

    1 tsp. vanilla

    1 C raisins

Drop the stiff batter by spoonfuls on lightly greased cookie sheets.  Bake 10-15 min. at 350° until lightly browned.  Frost while still warm. 

 

Frosting: 1 Tbsp. butter, ½ tsp. vanilla, powdered sugar, milk or water.

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