PUMPKIN 6
UPSIDE DOWN PUMPKIN PIE
26 ounces canned pumpkin
6 whole eggs
10 ounces sugar
4 ounces brown sugar
1/2 ounce cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Pinch salt
20 ounces milk
2 ounces heavy cream
Preheat oven to 350. Mix pumpkin filling and eggs thoroughly. Combine dry ingredients together and sift so there are no lumps. Add sifted dry ingredients to pumpkin mixture and mix well. Gradually add the milk and cream. Pour into 4-ounce bomb molds. Bake for 35 to 40 minutes, until set in the center.
ORANGE PUMPKIN PUDDING
4 slices whole wheat bread
1/2 cup milk
1/2 cup orange juice
1/4 cup apple juice concentrate
2 eggs
1 banana, sliced
2 teaspoons cinnamon
1 cup cooked pumpkin
Dash of salt
Dice bread slices and crumble them in a blender, I like to make mine with the diced bread cubes.
Place the crumbs in square baking dish. Blend together milk, orange juice and apple juice concentrate. Add eggs, banana slices, cinnamon, pumpkin and salt and blend again. Add the mixture to the bread crumbs. Stir together. Bake at 350 for 50 minutes. Serve slightly warm.
PUMPKIN BREAD
1/2 cup sugar
1/2 cup vegetable oil
3/4 cup pumpkin puree
2 eggs
1 cup flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins
In a bowl, stir together sugar, oil, pumpkin, and eggs. In a medium bowl, stir together both flours, baking powder, baking soda, cinnamon, and salt. Fold this into the pumpkin mixture, stirring the two mixtures just to moisten the dry ingredients. Stir in the raisins. Pour the batter into a greased 9-inch loaf pan. Bake in pre-heated 350 for about 1 hour or until a pick inserted in the center of the bread comes out clean.
PUMPKIN & BANANA SHAKE
In a blender mix
1 cup plain yogurt
1 cup cooked pumpkin
1 banana sliced
2 drops vanilla
Blend until smooth. Serve immediately.
PUMPKIN JELLY ROLLS
3 eggs, beaten
1 cup sugar
3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2/3 cup pumpkin, canned
FILLING:
1 cup powdered sugar
8 ounces cream cheese
5 tablespoons butter
1 teaspoon vanilla extract
Add remaining ingredients to beaten eggs. Pour in well
greased cookie sheet. Sprinkle with 1 cup chopped pecans.
Bake 15-20 min at 375. Turn out on a tea towel. Sprinkle
with powdered sugar. Roll into a roll. Let cool.
FILLING: Mix powdered sugar, cream cheese, butter, and
vanilla. When cake is completely cool, unroll cake and
spread on filling. Remove towel, roll back into a roll.
PUMPKIN SPICE
Makes 8 teaspoons of Pumpkin Spice
4 Tsp Ground Cinnamon
2 Tsp Ground Ginger
1 Tsp Allspice
1 Tsp Nutmeg
you can vary it to suit your taste. Mix ingredients in a bowl.
Store in an airtight container.
Tip ~ Keep and wash an empty spice container with a shaker top. Mark a label with Pumpkin Spice and place on container
GINGER PUMPKIN DESSERT
1 1/2 cups Milk
1/2 cup Pumpkin Puree (Fresh or Canned)
1 envelope Unflavored Gelatin
1 1/2 cups Evaporated Skim Milk
2 Large Eggs, separated
1/2 cup Brown Sugar
1/4 cup Almonds or Walnuts (sliced or crushed)
1/4 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Salt
Pour milk into a pan.
Stir in gelatin.
Heat to boiling, then remove from heat.
In a bowl beat egg yolks with Cinnamon, Ground Ginger, Nutmeg and Salt. Pour into hot milk and mix well.
Re-heat and stir until mixture begins to thicken. Then, remove from heat.
Stir in Pumpkin and chill until mixture starts to jell. Beat eggs whites until foamy. Gradually add in brown sugar until stiff. Fold thoroughly into mixture.
Add nuts and fold in. Hold some nuts aside decoration. Pour into large serving bowl or individual dessert dishes. Top with remaining nuts. Refrigerate 3 to 4 hours or overnight.
CAMPFIRE COOKED APPLES
One Apple per person
Light Brown Sugar
Cut the core out of the apples.
Place an apple on a piece of aluminum foil. Fill the empty core cavity with brown sugar. Wrap apple in aluminum foil.
Repeat steps #2 - #4 for each apple.
Place apples in campfire and cook for about 15 to 20 minutes until tender.
For cooking at home, pre-heat oven to 350º. Place on a cookie sheet and bake for 15 to 20 minutes until tender.
PUMPKIN SEEDS
Make sure to check out the various different flavors you can use.
Seeds of one pumpkin and salt.
Extract seeds from pumpkin.
Separate and discard pulp.
Thoroughly wash seeds in warm water. Spread seeds out onto a cookie sheet. Sprinkle generously with salt.
Put into oven and bake at 350º for approximately 20 minutes. Check every five minutes and stir, adding more salt or to taste. Check seeds to see if they are done by taking a sample out, allowing to cool and tasting. If the insides are dry, they are done. Allow to cool and serve.
FLAVOR VARIATIONS
You can make as many different flavors of pumpkin seeds as you can imagine.
Replace the salt from the recipe above with the suggested seasoning. Here are some we suggest you try:
CHEESY PUMPKIN SEEDS
sprinkle with Cheesy popcorn seasoning.
TEX _ MEX STYLE
Sprinkle powdered Taco seasoning onto the seeds. This is better mixed in a bowl first. Add more red pepper powder for a really hot seed!
CAJUN STYLE
Mix seeds in a bowl with a packet of cajun seasonings mix. If you like it really spicy, add extra hot sauce.
Leftover seeds can be kept fresh in an airtight container or frozen for extended periods.
PUMPKIN CORNMEAL PANCAKES
1 cup flour
1 cup yellow cornmeal
1 cup confectioners sugar, plus extra sugar for topping
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 cup pumpkin puree
2 eggs, lightly beaten
2 1/2 to 3 cups milk or more for thinner pancakes
Butter, for frying
Combine dry ingredients in a large mixing bowl. Combine pumpkin and eggs. Beat into dry ingredients. Add milk slowly to make a smooth batter.
Heat some butter in a frying pan and pour some of the batter in. Swirl the batter around to make an evenly thick pancake. Cook on both sides until nicely browned. Serve hot, heavily dusted with confectioners sugar
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