PUMPKIN 9
FRUIT STUFFED PUMPKIN
7 inch pumpkin, wash and dried. Cut off top as for carving - be
sure to cut at an angle so the top won't fall back in during
baking.
2 C peeled and chopped apples
1/3 C Brown sugar
1 t lemon juice
1 C raisins
1 C chopped walnuts or pecans
1/4 t cinnamon
1/4 t nutmeg
Dash of ground cloves
Scoop out pumpkin well - can save seeds to roast later. Mix rest
of ingredients in a bowl, adding more of each if pumpkin is
larger. Fill pumpkin with mixture and put lid on. Bake on a cookie
sheet for 2 to 2 1/2 hours at 350 degrees until inside of
pumpkin is soft - not squishy - that's too much. Pierce with a fork to
test. Serve either warm or cold. Include some of the pumpkin
while serving. This is good as a side dish with dinner OR with a
dollop of cool whip or ice cream.
Could also add craisins, golden raisins or any dried fruit that
is available.
DINNER IN A PUMPKIN 1
1 medium pumpkin
2 lbs. ground beef, cooked
1 chopped onion
3 sliced carrots
1 can cream of chicken soup
1 can sliced mushroom, drained
1 tablespoons garlic salt
1 celery stalk, sliced
2-3 potatoes, diced
1 tablespoon Worcestershire sauce
salt and pepper to taste
Bring all ingredients (except pumpkin) to a boil in a pot. Boil
10 minutes. Place pumpkin in sturdy baking pan. Fill pumpkin
with hot mixture. Bake at 350 degrees, for approximately 45
minutes, until pumpkin is tender and brown
DINNER IN A PUMPKIN 2
2 lbs. ground beef
6 oz. ground sausage
6 oz. can tomatoe sauce
2 1/2 tsp. salt
1/4 cup chopped onion
3/4 cup raisins
1/2 green bell pepper, chopped
2 tsp. oregano
1 tsp. vinegar
3 eggs, beaten
1/3 cup chopped stuffed green olives
1 tsp. pepper
Brown ground beef and sausage. Combine meats with all other
ingredients. Fill in a medium cleaned pumpkin. Bake in 1 inch of
water of 350 degrees for 1 hour. Serve in pumpkin, scraping sides
for the vegetable.
For puffy muffins, pre-heat oven to 500*, put pan of muffins in oven and immediately turn oven down to correct baking temp.
PUMPKIN SPICE DESSERT
1 c. Bisquick
1/2 c. quick oatmeal
1/2 c. brown sugar
1/4 c. firm butter
Combine and mix until crumbly. Press into 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Cool slightly.
Mix:
16 oz. pumpkin
1 (13 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
Pour over baked crust. Bake at 350 degrees for 20 minutes.
Mix:
1/2 c. pecans, chopped
1/2 c. brown sugar, packed
2 tbsp. firm butter
Sprinkle on pumpkin layer. Bake 15 minutes more or until center is set. Cool completely.
TOPPING
1 sm. Cool Whip
1 tsp. cinnamon
PUMPKIN CHOCOLATE CHIP MUFFIN
1 2/3 c. flour
1 c. sugar
1 tbsp. pie spice
1 tsp. baking powder
2 lg. Eggs
1 c. pumpkin
1 stick margarine
1 c. chocolate chips
1/2 c. walnuts, chopped
Mix flour, sugar, pie spice, soda, and baking powder. In separate bowl, mix eggs, add pumpkin and melted butter. Mix with wire whisk until well blended. Stir in chocolate chips and nuts. Pour over dry ingredients. Fold in with rubber spatula just until moistened. Put in muffin tins, greased or paper liners. Bake at 350 degrees for 20 to 25 minutes until done.
PUMPKIN TRIFLE
2 (4-serving size) packages vanilla INSTANT pudding and pie filling mix
4 cups cold milk
1 cup canned 100 percent pure pumpkin (puree)
2 teaspoons pumpkin pie spice
1 (10 3/4-ounce) frozen all-butter pound cake loaf, thawed
1 cup whipping cream
2 tablespoons powdered sugar
3/4 teaspoon vanilla
1/4 cup coarsely chopped toffee-covered nuts OR almond OR pecan brittle OR toasted pecans
In a large bowl, with a wire whisk, mix pudding, milk, pumpkin and 1 3/4 teaspoons pumpkin pie spice until thickened; set aside.
Cut cake crosswise into 16 slices. Line bottom of a 2 1/2- to 3-quart straight-sided glass bowl or souffle dish (about 8 1/2 inches in diameter and 4 1/2 inches deep) with 1/2 of cake slices, cutting to fit.
Spoon 1/2 of pumpkin mixture over cake. Arrange remaining cake slices on top of pumpkin mixture, cutting to fit.
Coarsely crumble any remaining cake and sprinkle on top of slices. Spoon remaining pumpkin mixture over cake. Cover and chill 4 hours or overnight.
Whip cream with powdered sugar, vanilla and remaining 1/4 teaspoon pumpkin pie spice until stiff peaks form. Spoon over top of trifle, spreading to edges. Chill until serving time. Just before serving, sprinkle with nuts. To serve, spoon trifle into individual bowls. Makes 10 servings.
PUMPKIN CREAM PIE
1-1/2 c. cold skim milk
1 pkg. sugarless instant pudding mix
1 c. pumpkin
1 tsp. pumpkin pie spice
1 c. prepared whipped topping (non-dairy)
Combine milk, pudding mix, pumpkin and spice. Beat at low speed for 1 minute. Fold in whipped topping. Pour into shallow dish or baked pie shell. Chill approximately 3 hours. 1 Serving = 1 milk exchange, 1/6 vegetable exchange, 35 optional calories.
PUMPKIN MARMALADE
2 cups pumpkin puree
1 cup orange marmalade
1 teaspoon fresh ginger , grated
2 tablespoons lemon juice
In a medium sauce pan bring pumpkin, marmalade, and ginger to a boil.
Reduce heat to medium-low and simmer uncovered for 5 minutes.
Remove from heat and stir in lemon juice.
Transfer to a bowl, cover and cool about 1 hour.
Makes 3 cups of spread and will keep in the fridge for up to a week.
PUMPKIN ZUCCHINI BREAD
3 eggs, slightly beaten
2 cups sugar
1 Tablespoon vanilla
1 can pumpkin puree, or homemade puree
1 cup shredded zucchini
1 cup butter or margarine, melted
3 cups flour ( or try Pumpkin Flour )
1 Teaspoon baking powder
1/2 Teaspoon salt
1/2 Teaspoon cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground cloves
1 cup chopped or ground walnuts (optional)
Pre-heat oven to 350 degrees.
Grease and flour two bread loaf pans.
Mix eggs, sugar and vanilla in a bowl.
Stir in pumpkin puree and butter(or margarine)
Mix flour, baking soda, and spices in a separate bowl
.
Stir dry ingredients into the first bowl containing the egg mixture
.
Stir in the shredded zucchini.
Stir in nuts, if you are using them.
Divide the batter into the two bread loaf pans
.
Bake in the pre-heated oven for 45 to 50 minutes.
Test bread with a knife or a toothpick to see if it is done. Insert the knife into the bread . If it doesn't come out clean, bake for an additional 5 minutes and re-test.
Remove the bread from the oven and let set for ten minutes.
Remove the bread from the pan, and place on a wire rack to cool.
PUMPKIN PIE FUDGE
1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/2 cup mashed pumpkin (canned)
2 tablespoons butter or margarine
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 package (12 ounces) vanilla flavored baking chips
2 cups miniature marshmallows
1/3 cup chopped nuts (optional)
1 1/4 teaspoons vanilla extract
Using butter or margarine, lightly grease the sides and bottom of a medium saucepan.
Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan.
Stir constantly over medium heat.
Bring the mixture to a boil and boil for 12 minutes.
Remove from the heat and stir in the baking chips and marshmallows until melted.
Stir in the nuts and vanilla.
Pour into an 8-inch square pan that has been lined with foil and greased.
Chill mixture until set.
Cut into small squares to serve.
Cover and store in refrigerator.
PUMPKIN FUDGE
1 Cup Milk
3 Cups Sugar
3 Tablespoons Light Corn Syrup
1/2 Cup Pumpkin
Dash Salt
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
4 Tablespoons Margarine
1 Teaspoon Vanilla
Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan.
Cook over medium heat until boiling, stirring constantly.
When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage.
Remove from heat.
Beat in cinnamon, allspice, margarine, and vanilla.
Cool, then beat until thick and mixture looses it's gloss.
Spoon into buttered dish.
PUMPKIN ROLL-OUT COOKIES
3/4 cups unsalted butter, softened
1/2 cup brown sugar, firmly packed
1 tbsp orange zest
1/2 cup canned or fresh cooked pumpkin
1 egg yolk
1 tsp pure vanilla
2-1/4 cups all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
pinch Salt
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest.
3.Add the pumpkin, egg yolk, and vanilla.
4. Gradually add the flour and spices.
5. Mix with your hands to create a soft dough.
6. Wrap in plastic and refrigerate for 30 minutes.
7. Divide dough into two pieces.
8. Roll out each piece to 1/8-inch thickness on a floured surface.
9. Cut into shapes with cookie cutters.
10. Place on ungreased cookie sheet and bake for 10-15 minutes
.
11. Decorate with favorite frosting and candies.
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