Abigail's Pumpkin Recipes

A delicious assortment of pumpkin recipes. Find pumpkin pies, pumpkin muffins,
pumpkin Soup, recipes for cakes, pick out a pumpkin recipe for cookies, cheesecake
and more pumpkin recipes. Instructions for preparing fresh pumpkin are here too.

How To Prepare Fresh Pumpkin

• Break off the pumpkin stem
• Cut the pumpkin in half crosswise and scoop out the seeds
  and stringy material. (Save the seeds for the recipes below)
• Place the halves, cut sides up, on a foil lined baking sheet.
  Cover and seal each half with foil Bake in a preheated 350F oven
  until the flesh is very tender, about 1 1/2 hours.
• Cool until able to handle.
• Scoop out the flesh and mash with a potato masher, puree in a
  blender or processor, or push through a fine sieve.
• 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.

CANNING THE PUMPKIN

• You'll need about 2-1/2 pounds per quart. Pumpkin should be fully mature with a hard rind and stringless flesh. Small pumpkins give the best results.
• Wash, remove seeds, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Do not mash or puree.
• Fill jars with cubes and cooking liquid, leaving 1-inch headspace.
• Adjust lids and process in a pressure canner as follows
  
  Quarts:
  Process 55 minutes at 12 pounds pressure. Increase pressure to 13 pounds at altitudes over 4,000 feet. Increase pressure to 14 pounds at altitudes over 6,000 feet.
  
  Pints:
  Process 55 minutes at 10 pounds pressure. Increase pressure to 15 pounds at altitudes over 1,000 feet.
  
  Browse more than 500 Recipes - HERE

Easy Recipe for Pumpkin Pie

1 1/3 c Pumpkin; cooked & pureed
1 1/3 c Condensed milk (Eagle Brand)
1 Egg
1/2 ts Salt
1 1/4 ts Cinnamon, ground
1/2 ts Nutmeg, ground
1/2 ts Ginger, ground
1/4 ts Cloves, ground
1 c Water, hot

Beat all recipe ingredients together. Pour into a 9-inch pastry shell. Bake at 375F for 55 to 65 minutes.

Country Pumpkin Bread

3/4 c Shortening
2 1/2 c Sugar
4 Eggs, beaten
2 c Cooked pumpkin
2/3 c Water
3 1/2 c All-purpose flour
1/2 ts Baking powder
2 ts Soda
1 ts Salt
1 ts Cinnamon
1 ts Allspice
1 c Black walnuts
2/3 c Raisins

Preheat oven to 350F. Cream shortening, sugar, and eggs. Stir in pumpkin and water. Mix together flour, baking powder, soda, salt, and spices. Stir dry ingredients into wet ingredients. Fold in nuts and raisins.

Spoon bater into two greased and floured 9x5" loaf pans and bake for one hour, or until bread tests done with a toothpick. Yield: 2 loaves.

Cranberry-Pumpkin Muffins

2 c Flour
1 c Whole Wheat Flour
1 c Sugar
1 1/2 ts Cinnamon
1 ts Baking Powder
1 ts Baking Soda
3/4 ts Allspice
1/2 ts Salt
1/2 c Butter
2 1/2 c Pumpkin; thick puree
2 Eggs
2 c Cranberries; cleaned;halved

Preheat oven to 350F. In a large bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, allspice, and salt. Stir the ingredients to mix them well. Add the butter, pumpkin, and eggs, strring the ingred. til they are just moist. Stir in the cranberries. Spoon the batter into 24 greased muffin cups. Place the muffin tins in the hot oven. Bake for 40 min. or til tester inserted in center comes out clean.

Pumpkin Oat Bran Muffins

1 1/2 c Oat Bran
2/3 c Brown Sugar, firmly packed
1/2 c All-Purpose Flour
2 ts Baking Powder
1 ts Pumpkin Pie Spice
1/4 ts Salt
1 c Mashed cooked pumpkin
1/2 c Skim Milk
2 ea Egg Whites, beaten
2 tb Vegetable Oil
Vegetable Cooking Spray

Combine first 6 ingredients in a large bowl; stir well. Make a sell in centre of mixture. Combine pumpkin and next 3 ingredients; stir well. Add to dry ingredients, stirring just until the dry ingredients are moistened.

Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 425 F for 20 minutes. Remove from pans immediately; serve warm or at room temperature.

Best Pumpkin Cookies

Yield: 3 - 4 dozen

2 c Butter, softened (4 sticks)
2 c Sugar
2 Eggs
2 c Mashed cooked pumpkin (or - canned)
2 ts Vanilla
5 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
4 ts Ground cinnamon
2 ts Ground cloves
2 ts Ground nutmeg
1 ts Salt
2 c Raisins
2 c Chopped walnuts

Preheat oven to 375 F. Cream together the butter and sugar until smooth. Beat in the eggs one at a time. Add the pumpkin and vanilla, blending well. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Add to the creamed mixture, stirring well. Mix in the raisins and nuts.

Drop by spoonfuls onto greased cookie sheets and bake in a preheated 375 F oven for 10 to 15 minutes.

Quick & Easy Pumpkin Bars

BARS
1 c Vegetable oil
4 Eggs
2 c Sugar
2 c Canned pumpkin
1 ts Baking soda
1/2 ts Salt
2 ts Baking powder
2 ts Cinnamon
2 c Flour

FROSTING RECIPE

3 oz Cream cheese, softened
6 tb Margarine, softened
1 ts Milk
1 ts Vanilla
2 c Confectioners sugar

Preheat oven to 350F. In a large mixing bowl, cream oil, eggs and sugar. Add remaining cookie ingredients and mix well. Pour batter into an ungreased 15 x 10-inch jelly roll pan. Bake at 350F for 20 to 25 minutes.

Cool completely and frost with cream cheese frosting. To make frosting, cream together all the frosting ingredients. Spread on cooled, uncut cookies. After frosting has set, cut into equal size bars. Store any leftover bars, covered, in the refrigerator. Variation: Add 1/2 cup chopped walnuts or raisins to the recipe. Yield: 36 pieces.

---

---

Quick & Easy Pumpkin Cake

1/2 c Shortening
1 c Brown sugar
1/2 c Granulated sugar
2 Egg yolks
3/4 c Mashed pumpkin
2 c Flour
1/4 ts Soda
3 ts Baking powder
1 ts Salt 1 ts Cinnamon
2/3 c Chopped nut meats
1/3 c Sour milk

Cream shortening and sugars together. Add egg and pumpkin. Sift flour, soda, baking powder, salt and cinnamon together. Add nut meats and add dry recipe mixture alternatley with sour milk to creamed mixture. Mix well. Turn into two 8 inch layer pans with oiled paper in the bottom.

Bake in a moderate oven, 350F, for 25 minutes. Cool. Put together with spiced whipped cream between layers.

Pumpkin Cheesecake

CRUST
3/4 c Graham wafer crumbs
3 tb Melted butter or margarine
1/4 ts Cinnamon
1/4 ts Nutmeg

FILLING RECIPE
1 c Cream cheese (8 oz)
1/4 c Sugar
1 lg Egg
2/3 c Pumpkin, cooked or canned
3/4 ts Cinnamon
1/4 ts Cloves

GARNISH
Whipped cream or topping

In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8" spring form pan. Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin.

Pour mixture into prepared pan and bake at 325F about 40 min or until filling is just set. Cool on a wire rack for one hour, then refrigerate until serving time. Garnish with whipped cream or topping just before serving.

Recipe for Pumpkin Soup

Yield: 6 Servings

1/2 c Onions
3 tb Butter
2 c Mashed cooked pumpkin
1 ts Salt
1 tb Sugar
1/4 ts Nutmeg
1/4 ts Ground pepper
3 c Chicken broth
1/2 c Light cream

Chop the onions and gently brown in the butter in a pan or kettle. Put mashed pumpkin into onions in pan with the salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil.

To serve, pour into a tureen and add the cream. This recipe makes 4 to 6 small servings.