Pumpkin
RecipesWe 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.