Pumpkin Recipes

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Pumpkin Whoopie Pies

  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 1 1/2 cups canned pumpkin
  • 2 eggs
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 1/2 Tbsp cinnamon
  • 1/2 Tbsp ginger
  • 1/2 Tbsp ground cloves
  1. Preheat oven to 350°F.
  2. Beat sugar and oil until well blended. Add pumpkin and eggs
  3. In a separate bowl, combine remaining ingredients then add to wet mixture. Mix well.
  4. Drop by heaping teaspoons onto a greased cookie sheet.
  5. Bake 10 - 12 mintues.
  6. Cool, then make sandwich from 2 cookies filled with the following filling:
    • 1 egg white, beaten
    • 2 Tbsp milk
    • 1 tsp vanilla
    • 2 cups confectioners' sugar
    • 3/4 cup vegetable shortening
    Combine egg, milk, vanilla, and confectioners' sugar. Beat well. Add one more cup of confectioners' sugar and shortening. Beat until smooth and spreadable.

Makes 36 pies

Roasted Pumpkin Seeds

  • 1 quart water
  • 2 Tablespoons salt
  • 2 cups pumpkin seeds
  • 1 Tablespoon vegetable oil or melted, unsalted butter
  1. Preheat oven to 250°F.
  2. Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.
  3. Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.
  4. Place the seeds in a bowl and toss with oil or melted butter.
  5. Spread evenly on a large cookie sheet or roasting pan.
  6. Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.
  7. Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.

Yields 2 cups

taken from University of Illinois Extension

Pumpkin Casserole

  • 2 cups pumpkin puree
  • 1 cup evaporated milk
  • 1 cup white sugar
  • 1/2 cup self-rising flour
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 2 pinches ground cinnamon
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour.

taken from allrecipes.com

Pumpkin Ice Cream Pie

  • Two 6-oz ready-to-fill graham cracker crusts
  • 4 pt rum raisin ice cream
  • 1 can (30 oz) pumpkin pie mix
  1. Freeze pie crusts and a large metal bowl 10 minutes.
  2. Meanwhile, soften 2 pints ice cream at room temperature. Scrape ice cream and pie mix into chilled bowl; mix until blended (a potato masher works well). Divide between pie crusts. Freeze 2 hours, or until hard.
  3. Slightly soften remaining ice cream. Using an ice cream spade or scoop, top pies with ice cream. Freeze 30 minutes, or wrap airtight and freeze up to 1 month. Decorate with small candy pumpkins, if desired.

Makes 2 pies, 12 servings each

taken from womansday.com

Old Fashioned Pumpkin Pie

This is a classic stewed pumpkin pie, with a lovely spiciness from the cloves, and aromatic with brandy. There were, in early America, versions of pumpkin pie made with sliced raw pumpkin, just as we make apple pies today.

Pumpkins, as prolific as their cousin zucchini, proved to be very useful to the English and other settlers in America. They can be dried or stored whole in cool, dry places in the house until they were wanted. They were used as a side dish for meat, and by the nineteenth century, pumpkin was one of the most common pie fillings.

The secret to making a good pumpkin pie from fresh pumpkin is to drain the pulp well after cooking. Mash it, then let it sit in a sieve for 10 minutes to allow most of the water to drip away before mixing it with the rest of the ingredients.

Preheat the oven to 350°F.

  • 2 cups homemade stewed pumpkin (or 1 15-ounce can plain pumpkin puree)
  • 1 cup milk or half-and-half
  • 1 tablespoon butter
  • ½ cup light brown sugar
  • 2 eggs, beaten
  • ¼ cup brandy
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground or freshly grated nutmeg
  • ¼ - ½ teaspoon ground cloves (clove lovers will want to use the larger amount)
  • ¼ teaspoon salt
  • 1 unbaked 9-inch pie crust
  1. Put the milk or half-and-half in a saucepan with the butter and the sugar, and warm them together until the butter melts. Add the warmed milk to the pumpkin in a large bowl. Add the beaten eggs, brandy, spices, and salt and mix until it becomes a smooth batter.
  2. Line a 9-inch pie plate with your crust, crimping the edges, then pour in the pumpkin mixture. Bake for 1 hour or until a knife inserted in the center comes out clean.

Serves 8

taken from plimoth.org

Submit your own favorite pumpkin recipe.