Pumpkin Recipes

We grow lots-o sugar pumpkins every year in the garden.  In the fall I bake them (in a glass baking dish with 1 in water, uncovered, 350 F for a couple hrs until a soft when punctured with a knife), remove the seeds and skins, and puree in a blender.  Pureed pumpkin can be used right away or frozen for up to 6 months.  There are many, many great recipes that call for pumpkin - can you say milkshake with puree and vanilla ice cream!  Below are my favorite recipes (beside the milkshake):

Mom's Pumpkin Pie
Makes 2 pies
Time = 4 hours (or a bit more)

2-3 sugar pumpkins (5 1/2 c puree)
4 eggs, beaten
1 1/2 c sugar (add 1/4 c more sugar if using canned pumpkin)
1 t salt
1 t cinnamon (2 t if using canned pumpkin)
1 t ginger
1/2 t cloves or nutmeg
3 1/3 c canned milk

Place pumpkins in a rectangle baking dish with about 1 inch of water. Bake at 350 F for 2 hours until soft when punctured with a knife. All to cool for 30 minutes. Cut each in half and remove the seeds. Peel off the skins. Place pumpkin flesh in a blender and puree until smooth. Measure out 5 1/2 cups. Freeze what you don't need for use in muffins or milkshakes.

Beat eggs with a fork. Stir in pumpkin. Add dry ingredients. Add milk and stir thoroughly. Pour evenly into two uncooked pie crusts. Bake at 350 F for 45 min or until a knife inserted in the middle comes out clean. Cool for 10 minutes before serving.

Pumpkin Apple Bread
Makes 2 loaves
Time = 2 hours (1/2 hr active) 

3 c sugar
1 c canola oil
3 c pureed pumpkin
1 t cinnamon
1 t salt
4 t baking soda
2 c chopped apples
1 c raisins or dates (optional)
1 c nuts (optional)
5 1/2 c flour (5 c if using canned pumpkin)

Mix sugar, oil and pumpkin.  Add cinnamon, salt and soda.  Mix well. Add apples, raisins and nuts.  Stir in flour.  Pour into two large greased (or lined with wax paper) bread pans.  Bake at 350 F for 1 to 1 1/2 hours or until a knife inserted comes out clean.  Cool 15 min before slicing.

Pumpkin Chocolate Chip Muffins
Makes 2 dozen
Time = 45 min

4 eggs
1 1/2 c sugar
2 c pureed pumpkin
1 1/2 c canola oil
3 c flour
2 t baking soda
2 t baking powder
1 t cinnamon
1 t salt
2 c chocolate chips

In a blender, mix on low eggs, sugar, pumpkin and oil until smooth.  In a large bowl, combine dry ingredients.  Pour pumpkin mixture into the dry and mix well.  Fold in chocolate chips.  Fill lined muffin tins 3/4 full.  Bake at 400 F for 16-20 min or until a toothpick inserted comes out clean.  Cool in tin for 10 minutes.