Leaders Family
Farms Favorites
Pumpkin
Recipes
Preparing Fresh
Pumpkin Pulp
Pumpkins can be boiled
or baked
to prepare the pulp for use in cooking. Select small
pumpkins, both for taste and
for ease in cooking.
Boiling -
Slice open the pumpkin; clean out the seeds and membrane. Cut the pumpkin in
pieces, cover with water in a kettle or large saucepan and cook until tender.
Then drain and peel the outer skin. Put pumpkin meat through a food mill, sieve,
food processor, or blender.
Baking -
Slice the pumpkin in half and clean out seeds and membrane. Place halves face
down (cut side down) in a baking dish. Bake in a 325° F oven 45-50 minutes.
Peel the outer skin and put the pumpkin meat through a food processor or
blender. You may also mash it easily with a potato masher.
Refrigerate the cooked, pureed, or mashed pulp until ready to use. Canned pumpkin can be used in all recipes which call for cooked pumpkin.
|
Pumpkin Pie |
|
| Ingredients 2 cups cooked pumpkin 3/4 cup sugar 2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ground cloves 3 eggs, slightly beaten 1 cup light scream 1 9-inch unbaked pie shell 1/2 tsp. salt |
Combine pumpkin, sugar, spices, and salt. Blend in eggs and cream. Pour into pie shell. Bake 40 - 45 minutes in 400° F until a knife inserted off-center comes out clean. |
|
Roasted Pumpkin Seeds |
| Don't
throw away those pumpkin seeds from the kids' jack-o-lanterns! Immediately after carving the pumpkin, rinse the seeds thoroughly and blot dry with paper toweling. Spread evenly on an ungreased cookie sheet and bake 375° F for approximately 12 minutes or until they are crisp and slightly browned. Salt to taste and serve with cold drinks. Delicious! |
|
Pumpkin Drop Cookies |
|
| Ingredients 1 1/4 cups dark brown sugar 1/2 cup butter 2 eggs, beaten 1 1/2 cups cooked pumpkin 1/2 tsp. salt 1/4 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. cinnamon 2 1/2 cups flour 4 tsp. baking powder 1 tsp. lemon extract 1 cup raisins 1 cup chopped nuts |
Cream sugar and butter. Add eggs, pumpkin, spices, and salt. Sift flour and baking powder. Stir into sugar-butter mixture. Add lemon, raisins, and nuts. Mix well. Drop by spoonfuls onto greased cookie sheet. Bake in 400° F for 15 minutes. Makes 3 dozen cookies. |
|
Frosted Pumpkin Bars |
|
| Ingredients 2 cups all-purpose flour 2 tsp. cinnamon 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 2 cups sugar 1 cup salad oil 4 eggs, beaten 1 cup cooked pumpkin 1 cup chopped pecans |
Combine flour, spices, and salt. In a separate bowl, mix sugar, oil, eggs, and pumpkin. Stir flour mixture into pumpkin mixture. Beat well. Add pecans. Pour into well-greased 9x13" cake pan. Bake in 325° F for 20 minutes. |
|
Pumpkin Drop Cookies |
|
| Ingredients 1 1/4 cups dark brown sugar 1/2 cup butter 2 eggs, beaten 1 1/2 cups cooked pumpkin 1/2 tsp. salt 1/4 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. cinnamon 2 1/2 cups flour 4 tsp. baking powder 1 tsp. lemon extract 1 cup raisins 1 cup chopped nuts |
Cream sugar and butter. Add eggs, pumpkin, spices, and salt. Sift flour and baking powder. Stir into sugar-butter mixture. Add lemon, raisins, and nuts. Mix well. Drop by spoonfuls onto greased cookie sheet. Bake in 400° F for 15 minutes. Makes 3 dozen cookies. |