PUMPKIN RECIPES 12
HOW TO FREEZE PUMPKIN
Once the fresh pumpkin has been cooked and processed in a food processor, measure quantities for your favorite pumpkin recipes, usually 1 to 2 cup portions.
Measure pumpkin into freezer storage bags.
Label contents, date and quantity and store in freezer until ready to use.
DEFROST FROZEN PUMPKIN
Fresh frozen pumpkin defrosts nicely and should be ready to use in only an hour after removing from the freezer. To expedite the thawing process:
Rip plastic freezer bag open and place pumpkin on a glass pie pan in the microwave.
Defrost 2 to 3 minutes or until soft.
Use defrosted pumpkin for any recipe that calls for pumpkin. It’s a great substitute for the canned product.
PUMPKIN CREAM CHEESE SPREAD
1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).
PUMPKIN MARMALADE
2 cups cooked fresh pumpkin puree or one 15-oz. can pumpkin
1 cup orange marmalade
1 tsp. grated fresh ginger
2 Tbsp. lemon juice
English cheddar cheese, white cheddar cheese, or Parmesan cheese (buy about 2 oz. for each person you'll be serving)
Assorted hearty breads
1. In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool. Serve as a spread with cheese and bread. Makes about 3 cups or 24 (2-tablespoon) servings. Spread will keep in the refrigerator up to 1 week. Makes about 3 cups spread (24, 2 tablespoon servings)
PUMPKIN MAPLE SAUCE
1 cup maple syrup
1 1/4 cups pumpkin puree
1/4 teaspoon ground cinnamon or pumpkin pie spice
Heat maple syrup, pumpkin, and cinnamon or pumpkin pie spice in small saucepan until warm; cover and set aside.
PUMPKIN GINGERBREAD
2-1/4 cups all-purpose flour
1/2 cup sugar
2/3 cup butter
3/4 cup chopped pecans
3/4 cup buttermilk (or sour milk)*
1/2 cup molasses
1/2 cup canned pumpkin
1 egg
1-1/2 tsp ground ginger
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 recipe Caramel Sauce, recipe below (optional)
Vanilla ice cream (optional)
Chopped pecans (optional)
In a large bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the 3/4 cup pecans. Press 1-1/4 cups of the crumb mixture into bottom of an ungreased 2-quart square baking dish. To remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt; mix well. Pour over crumb mixture in baking dish. Bake in a 350 degree F oven about 50 minutes or until center tests done. Cool 30 minutes. Serve warm with Caramel Sauce, if desired. Top with ice cream and additional pecans, if desired. Makes 9 servings.
CARMEL SAUCE
In a saucepan,
melt 1/2 cup butter
stir in 1-1/4 cups packed brown sugar
2 tablespoons light-colored corn syrup.
Cook and stir until boiling.
Stir in 1/2 cup whipping cream; return to boiling. Serve warm.
*Note:
To make sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let the mixture stand for 5 minutes before using.
HARVEST PUMPKIN TRIFLE
1 10 3/4-ounce frozen pound cake, cut into 1/2-inch cubes
2 to 4 tablespoons cream sherry or orange juice
1 16-ounce can whole cranberry sauce
1/3 cup orange marmalade
1 15-ounce can pumpkin
1 4-serving-size package instant vanilla pudding mix
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup toasted chopped walnuts, toasted
1. Divide cake cubes evenly among eight 10- to 12-ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2-1/2-quart clear serving bowl or souffle dish. Sprinkle cake with sherry or orange juice.
2. In a small bowl stir together the cranberry sauce and orange marmalade. Spoon mixture over cake cubes. In a large bowl stir together pumpkin, pudding mix, milk, cinnamon, and ginger until well combined. Spoon the mixture over cranberry layer.
3. In a chilled mixing bowl combine cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill 2 to 5 hours. Sprinkle with walnuts before serving. Makes 8 servings.
PUMPKIN POUND CAKE
1 cup granulated sugar
1 cup packed brown sugar
3/4 cup shortening
2 eggs
2-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 15-ounce can pumpkin
1 cup raisins
1 cup chopped pecans or other nuts
1 cup chopped maraschino cherries
Orange juice (optional)
Coarse sugar (optional)
Maraschino cherries (optional)
1. In a large mixing bowl beat granulated sugar, brown sugar, shortening, and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition until combined. Stir in raisins, nuts, and cherries.
2. Turn batter into a greased and floured 10-inch fluted tube pan. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Brush with orange juice and sprinkle with coarse sugar, if desired. Garnish with maraschino cherries, if desired. Makes 14 to 16 servings.
Make-Ahead Tip:
Refrigerate cake, covered, up to 3 days. Or freeze, wrapped in foil, up to 2 months.
PUMPKIN-CHERRY UPSIDE DOWN CAKE
1 10-ounce jar cherry preserves
1 cup dried cranberries
1/3 cup butter
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 cup butter, softened
1/4 cup shortening
1-1/4 cups sugar
1 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
3/4 cup buttermilk or sour milk*
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil; grease foil. Set aside. In a small saucepan, combine cherry preserves, dried cranberries, and the 1/3 cup butter. Bring to boiling, stirring constantly. Remove from heat. Pour mixture into the prepared baking pan, spreading evenly. Set aside.
2. In a medium bowl, stir together flour, baking powder, pumpkin pie spice, and baking soda; set aside. In a large bowl, combine the 1/4 cup butter and the shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Carefully spread batter over preserve mixture in pan.
3. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes.
4. Carefully invert onto a large serving platter; remove foil. Spoon any preserves mixture remaining on the foil onto cake. Serve warm. Makes 12 servings.
5. * Tip:
To make 3/4 cup sour milk, place 2 teaspoons vinegar or lemon juice in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.
SUGAR FREE PUMPKIN PIE PUDDING
1 (15 oz.) can pumpkin
1 (12 oz.) can evaporated SKIM milk
3/4 cup egg substitute
3 tsp. pumpkin pie spice
2/3 cup splenda
1 tsp. vanilla
1/2 tsp. salt
Combine all ingredients in medium bowl and beat until smooth. Pour into a 9" pie pan, sprayed with vegetable oil. Bake at 400 degrees for 15 minutes then reduce to 325 degrees for 45 minutes.
SOFT PUMPKIN COOKIES
1 box of white cake mix with pudding
1`1/2 C oatmeal
3 eggs
1 16 oz can plain pumpkin
3 t pumpkin pie spice
1/2 C oil
1/2 C golden raisins
1/2 C chopped nuts
Mix well, use a medium sized scoop to portion out the cookies and get about 2 1/2 dozen cookies. Bake 350 for about 15 minutes.
Would be good with a light frosting like powdered sugar and buttermilk together.
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