2 1/2 C flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/4 C butter
3/4 C sugar
1/2 C brown sugar
2 eggs, plus 1 egg white
1 16-oz can pumpkin
1/2 C plain or vanilla yogurt
Preheat oven to 350 degrees. Grease and flour 2 9x5 loaf pans. Combine first 7 ingredients in a bowl, whisk together and set aside. In large bowl beat together butter and sugars. Add eggs and egg white until blended. Add pumpkin and yogurt beat until smooth. Gradually add dry ingredients until just blended. Pour into loaf pans, bake for 1 hour, or until toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely. Keep in air tight container for up to 2 days (if it lasts that long).
1 C sugar 1 C brown sugar 3 eggs 1 2/3 C canola oil 1 C pumpkin 2 C flour 2 tsp baking soda 1 tsp salt 1 TBS cinnamon 1 tsp nutmeg 1 C pecans, chopped - optional
Frosting 1/2 C butter 12 oz cream cheese, softened 1 TBS vanilla 1 1-lb box powdered sugar
Preheat oven to 350 degrees. Cream together sugars and eggs. Add oil and pumpkin. Stir together dry ingredients and add to pumpkin mixture. Add nuts. Flour and grease a bundt pan. Bake for 45 minutes, or until toothpick comes out clean. Cool and remove from pan before frosting.
1/2 shortening 1 1/2 C sugar 2 eggs 1 C pumpkin 3/4 C milk 2 C flour 1 TBS baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp ground ginger 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 C nuts - optional
Cream shortening and sugar together. Add eggs and pumpkin. Sift together dry ingredients. Alternate adding dry ingredients with milk into the pumpkin mixture. Add nuts. Bake at 350 degrees for 35 minutes. When cooled serve with a dollop of whipped topping.
2 1/2 C flour
2 C sugar
2 TBS pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 C apples, peeled, cored and finely chopped
1 C pumpkin
1/2 C vegetable oil
2 TBS flour
1/4 C sugar
1/2 tsp cinnamon
4 tsp cold butter, cut into smaller pieces
For muffins combine all dry ingredients and set aside. In another bowl combine eggs, pumpkin and oil. Stir in apples and dry ingredients until just mixed.
Place paper liners in muffin tins and fill 3/4 of each cup with batter.
For streusel topping cut in butter with dry ingredients, until mixture is crumbly. Sprinkle over each muffin before baking.
Bake at 350 degrees for 35-40 minutes.
Prepare 2 cakes (homemade or 2 box cakes made according to package) baked in bundt pans. Cooled and removed from pans.
To decorate: 2 cans vanilla frosting 8 drops red food coloring 16 drops yellow food coloring M&M's Candy corns 2-3 flat bottom ice cream cones 6 drops green food coloring
In a medium bowl combine both cans of frosting, remove 1/4 C of frosting and set aside. Add red and yellow food colorings to larger bowl. Blend well to make orange frosting. Place one of the bundt cakes round side down on a plate (trim if necessary to make a more flat surface to sit on plate). Spread top with 1/3 of orange frosting. Place second cake, round side up, on first cake (making sure to line up ridges of cakes). Frost both cakes with remaining orange frosting. Stir in green food coloring into reserved frosting. Stack 1-2 cones, flat sides towards the plate, in the cake's "hole". Frost last cone with green frosting and place on top of other cones, flat side up, to make the jack-o-lantern's stem. Decorate with candy pieces to make a jack-o-lantern face on side of cake.
Great alternative to traditional baked pumpkin pie!
1 envelope unflavored gelatin
1/2 C sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp salt
1 C pumpkin
3/4 C milk
2 eggs, separated
1/4 C powdered sugar, divided
1 1/2 C heavy whipping cream
2 tsp vanilla
2 already made graham cracker crusts
In a sauce pan combine gelatin, sugar, spices, pumpkin, milk and egg YOLKS. Cook over medium heat, stirring frequently, until mixture comes to a a boil and gelatin and sugar has dissolved. Cool mixture in fridge for 1 hour.
Beat egg whites until almost to stiff peaks form, add 2 TBS powdered sugar and continue to beat until stiff peaks form.
Beat heavy cream until almost at stiff peaks, add 2 TBS powdered sugar and vanilla, beat until stiff peaks form.
Remove pumpkin mix from fridge, beat with beaters to loosen mixture. Fold in egg whites. Fold in 2/3 of whipped cream.
Pile half of mixture into each pie crust, garnish with remaining whipped cream. Sprinkle with cinnamon if desired.
Chill in fridge for at least 2 hrs before serving.
1 6-oz prepared graham cracker crust 4 oz cream cheese, softened in microwave for 15-20 seconds 1 TBS milk 1 TBS sugar 1 8-oz tub whipped topping 1 C milk 2 4-oz pkgs vanilla instant pudding 1 16-oz can pumpkin 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves
Mix cream cheese, TBS milk and sugar in a large bowl with a whisk until smooth. Gently fold in 1/2 tub of whipped topping. Spread on bottom layer of crust. Pour 1 C milk into bowl. Add pudding mixes, beat with whisk for 1 minute (mixture will be thick). Stir pumpkin and spices into pudding mix. Spread over cream cheese layer in crust. Refrigerate for 4 hours. Garnish with remaining 1/2 tub of whipped topping. Keep refrigerated.
2 c. flour
1/2 c sugar
1/2 C brown sugar
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 1/2 C milk
1 C pumpkin
4 eggs--separated (beat whites until stiff--folds in at end)
1/4 C melted butter
1/4 tsp EACH: ground cloves, allspice & nutmeg
Cook on hot griddle like you would regular pancakes.
Sprinkle with chocolate chips before flipping, if desired.
Cream together: 1/2 C. butter, softened 1 1/2 C. sugar Beat in: 1 C. canned pumpkin, NOT pie filling 1 egg 1 TBS vanilla Sift together: 2 1/2 C. flour 1 tsp EACH: baking powder, baking soda, nutmeg and cinnamon 1/2 tsp EACH: salt, ginger and allspice Mix with wet ingredients. Dough will be sticky. Hand stir in 1 C. EACH: semi-sweet chocolate chips and white chocolate chips Drop by spoon full (Or 2-oz baking scoop) onto baking sheets. Bake at 350 degrees for 15 minutes. Let cool for 10 minutes on baking sheets. Transfer to wire rack to cool. Store in airtight container.
2 eggs 1 cup Crisco oil 3 cups sugar 1 can pumpkin (290z) 1 tsp salt 2 tsp baking soda 2 tsp baking powder 2 tsp nutmeg 2 tsp cinnamon 2 tsp vanilla 5 cups flour 2 cups chocolate chips Combine ingredients in order, drop on greased cookie sheet at 375 degrees for 10 minutes. I know this makes a ton so you might want to half it. They are yummy!
1/2 butter 1 C brown sugar 1 egg 1 C pumpkin 1 tsp vanilla 2 C flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1 C raisins 1/2 C finely chopped walnuts
Beat together butter and sugar. Add egg, pumpkin and vanilla, mix well. In separate bowl combine flour, baking powder, baking soda, cinnamon and nutmeg. Add to pumpkin mix. Hand stir in raisins and walnuts. Dough will be soft. Spray baking sheets with cooking spray. Drop by teaspoon full 2" apart. Bake at 375 for 8-10 minutes. Cool on wire rack.
1 29-oz can pumpkin 3 eggs 1 can evaporated milk 1 C sugar 1/2 tsp salt 2 tsp pumpkin pie spice 1 yellow cake mix (your favorite brand) 1/2 cup butter
Mix together pumpkin, eggs, evaporated milk, sugar, salt and spices. Pour into a greased 13x9 pan. Sprinkle with dry cake mix. Melt butter, drizzle over top of dry cake mix. Bake at 350 degrees for 60 minutes, or until toothpick comes out clean. Good warm or chilled.
3 eggs 1 C sugar 2/3 C canned pumpkin 1 tsp lemon juice 3/4 C flour 1 tsp baking powder 2 tsp cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/2 tsp salt
Filling 1 C powdered sugar 8 oz cream cheese, softened 1/4 C butter, softened 1/2 tsp vanilla 1 C walnuts, finely chopped - optional
Grease a jellyroll pan and line with wax paper. Preheat oven to 375 degrees. Beat eggs on high for 5 minutes. Gradually add sugar, lemon juice and pumpkin. Sift together dry ingredients and fold into egg mix. Spread into jellyroll pan. Bake for 15 minutes. Turn out onto a dishcloth that has been sprinkled with powdered sugar. Roll up the long way (rolling up towel and wax paper into roll). Cool completely. Beat together filling (except for nuts). Unwrap roll (remove wax paper)and spread with filling and sprinkle in nuts. Roll up without the towel. Wrap in wax paper and chill until serving.
2/3 C shortening OR 1 C oil 2 2/3 C sugar 4 eggs 2 C pumpkin 2/3 C water 3 1/3 C flour 1/2 tsp baking powder 2 tsp baking soda 1 1/2 tsp salt 1 tsp nutmeg 1 C nuts (pecan or walnuts) optional 1 1/2 C chocolate chips
Preheat oven to 350 degrees. Grease 2 9x5 loaf pans. Cream together shortening and sugar. Add eggs, pumpkin and water. Sift flour, baking powder, baking soda, salt and nutmeg. Add to pumpkin mixture, and stir well. Stir in nuts and chocolate chips. Pour into loaf pans. Bake for 1 hour. Cool and remove from pans before frosting. To make frosting, beat all ingredients until smooth and pour over loaves.
2 C canned pumpkin 1 C sugar 1 3-oz pkg pecans, toasted and chopped - optional 1 tsp salt 1 tsp ground ginger 1/2 tsp ground nutmeg 1 tsp cinnamon 1/2 gallon vanilla ice cream, softened 36 ginger snap cookies 1 C heavy whipping cream cinnamon for garnish
Early in the day or prepared the day before: In a large bowl mix pumpkin, sugar and pecans, and spices. Using rubber spatula fold in softened ice cream, until well blended. Arrange half of cookies in bottom of 13x9 baking dish, spoon half of ice cream mixture on cookies, repeat layer. Cover with plastic wrap and freeze for at least 5 hours. Just before serving, in a bowl whip cream on medium speed until stiff peaks form. Score top of ice cream squares into 15 pieces, top each square with a dollop of whipped cream and a sprinkle of cinnamon. Keep frozen until ready to serve.
1 envelope Dream Whip 1 3-oz pkg vanilla instant pudding 1 C pumpkin 2/3 C milk 3/4 tsp pumpkin pie spice (or 1/4 tsp each nutmeg, cinnamon, and ginger) 1 8" baked pie shell (pastry or graham cracker)
Prepare whip topping according to package directions. Combine 1 cup of prepared whip topping with the pudding mix, pumpkin, milk and spices in a bowl for 1 minute with electric beaters on low setting. Pour into pie shell. Chill in fridge until set (2 hours). Garnish with remaining whip topping
Crust 1 1/2 C crushed chocolate sandwich cookies (abt 19) 2 TBS melted butter
Filling 3 8-oz pkgs cream cheese, softened 1 C sugar 3 TBS flour 2 tsp cinnamon 1 tsp ginger 1/2 tsp ground cloves 1 C pumpkin 4 eggs 1 1/2 C MINI semi-sweet chocolate chips
Heat oven to 325 degrees. In 9-inch spring form pan combine cookie crumbs and butter, press in the bottom and up the sides. Set in refrigerator. Beat together cream cheese, sugar, flour, cinnamon, ginger and cloves until smooth. Add pumpkin and eggs until well blended. Stir in chocolate chips. Pour into crust lined pan. Bake at 325 degrees for 60 minutes, or until edges are set, and center is still soft. Turn off oven and open door 4-6" for 30 minutes. Remove from oven and cool on wire rack until room temperature. Carefully remove sides of pan, using a sharp knife around the edges. Refrigerate over night before serving.
4 eggs 1 2/3 c sugar 1 c canola oil 1 27-oz can pumpkin pie filling 2 c flour 2 tsp baking powder 1 tsp salt 1 tsp cinnamon 1/2 ground cloves 1 tsp baking soda
Frosting 1/2 c butter, softened 8 oz cream cheese, softened 2 1/2 c powdered sugar 1 tsp vanilla
Preheat oven to 350 degrees. In a large bowl combine eggs, sugar, oil and pumpkin. In a separate bowl combine all dry ingredients, add to egg mixture. Mix well. Pour batter into a jellyroll pan (ungreased). Bake 20-25 mins. Cool completely before frosting. To make frosting; cream together butter , cream cheese, sugar and vanilla. Frost before cutting into squares.
12 oz cream cheese, softened 3/4 c cooked or canned pumpkin 2 TBS taco seasoning 1/8 tsp garlic powder 1/3 c dried beef, chopped 1/3 c green pepper, chopped 1/3 c sweet red pepper, chopped 1 2.25-oz can sliced olives, drained 1 round loaf of Italian style bread (or use on small pumpkin that has been cleaned out) veggies, crackers, corn chips
Beat together the cream cheese and seasonings. Stir in meat, peppers and olives. Cover and refrigerate before serving. Just before serving cut top off of bread, and scoop out bread (tearing into 1" pieces) leaving a 1/2" shell to fill with dip, or put in hallowed out pumpkin. Serve with veggies, crackers, corn chips.
2-lbs beef stew meat, cubed
3 tbs cooking oil, divided
1 c water
3 large potatoes, peeled, cubed into 1" pieces
4 med carrots, peeled, and cut into thick coins
1 large green pepper, cut into 1/2" pieces
4 garlic cloves, minced
1 med onion, chopped
2 tsp salt
1/2 tsp pepper
2 tbs instant beef bouillon granules
1 14.5-oz can tomatoes, DO NOT drain, mashed up a bit
1 10-12 lb pumpkin
Brown meat in 2 tbs oil. Add water, potatoes, carrots, green pepper, garlic, onion, and salt & pepper. Cover and simmer for 2 hrs. Stir in bouillon and tomatoes. Wash pumpkin and trim 6-8 inch circle around stem. Remove seeds and fibers. Place pumpkin in a sturdy shallow baking dish or baking sheet with sides. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325 degrees for 2 hours, or until pumpkin is tender. DO NOT OVER BAKE. Serve stew from pumpkin, scraping out the pumpkin into the stew.
2 tbs butter 1/2 c green pepper, chopped 6 large eggs, beaten 1/2 c canned pumpkin 1/4 LB Velveeta, cubed 2 tbs milk 3/4 tsp salt 1/4 tsp pepper 1/8 tsp chili powder tortilla chips picante sauce
In a large skillet saute green peppers in butter. In bowl combine eggs, pumpkin, milk and seasonings, mix well. Pour egg mix into saute pan. Cook eggs over med heat, stirring constantly, until eggs are set. Remove from heat and fold in cheese. Serve over chips and top with picante sauce.
1 lb ground beef 1/2 c onion, chopped 1 clove garlic, minced 1 15-oz can pumpkin (NOT pie mix) 2 c water 1 16-oz can red kidney beans, drained 1/2 c sliced, pitted olives- optional 1 envelope taco seasoning (your favorite) 1 1/2 tsp chili powder 1 tsp salt 1 c grated cheddar cheese 1 cup corn chips, crushed 1/2 c sour cream
In large soup pan cook meat, onions, and garlic until meat is browned. Drain and add pumpkin, water, beans and olives. Stir in taco seasoning, chili powder and salt. Simmer covered for 30 minutes. Serve each bowl with garnished with cheese, chips and sour cream.
1 1/2 c milk
1 cup canned pumpkin (NOT pie mixture)
4-oz cream cheese, softened
1/4 c Parmesan cheese, grated
3/4 tsp salt
1/4 tsp pepper
4 large baking potatoes, sliced thinly (peels removed optional)
6 slices bacon, crisply cooked, and crumbled
1/2 cup green onion, thinly sliced
Preheat oven to 425 degrees. In blender container combine milk, pumpkin, cream cheese, Parmesan cheese, salt and pepper. Blend on med speed, until smooth. Blend on high speed for 2 mins, until light and fluffy. Add sliced potatoes, bacon and onions to a 12x7 (or 13x9) greased baking dish. Pour pumpkin mixture over potatoes and toss to coat. Cover with foil and bake for 55 mins. Remove foil and bake for 5 more mins. Let stand 10 minutes before serving.
1 10-15 lb pumpkin 2 c minced onion 1/2 c butter 2 1/2 c fresh bread crumbs 1 tbs celery seed 1 c grated cheddar cheese 1/2 cup grated Swiss cheese butter 2 qts chicken stock 1/2 tsp thyme 1/2 tsp pepper 1 tsp salt 1/4 parsley 1 c heavy cream
Cut off top from pumpkin, remove seeds and fibers. Rub inside of pumpkin (and lid) with butter. Bake the bread crumbs on a cookie sheet at 350 degrees until golden brown (abt 15 mins). In a skillet on med heat, saute onions in 1/2 cup of butter until tender. Add bread crumbs, celery seed, stir and cooked covered for 3 mins. Remove from heat and pour inside prepared pumpkin. Add grated cheeses, stock and remaining seasonings. Put lid back on pumpkin and place on cookie sheet used for bread crumbs. Bake at 400 degrees for 60-90 mins, or until pumpkin has softened. Remove from oven, in med saucepan bring cream to a simmer. Stir into contents in pumpkin. When serving scrape sides of pumpkin so that you have bits of pumpkin added to your creamy soup.
1 medium pumpkin, with top cut off (save top) and seeds and fiber removed 1 1/2 lbs hamburger, browned and drained 1 med onion, diced and cooked in with hamburger meat 2 tbs soy sauce 2 tbs brown sugar 1 4-oz can sliced mushrooms, drained 1 can cream of chicken soup OR cream of mushroom soup 1 1/2 cups cooked rice 1 8-oz can sliced water chestnuts, drained
Stir into pan of drained hamburger meat and onions the soy sauce, brown sugar, mushrooms and soup. Simmer for 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into pumpkin, replacing top. Place on a baking sheet. Bake at 350 degrees for 60-90 minutes or until pumpkin is tender. Be sure when you serve your dinner to scoop out some of the cooked pumpkin with the filling.
Remove top from a large pumpkin, make opening large enough to use a punch ladle in. Clean out all seeds, and fibers. Rinse inside of pumpkin well. Refrigerate over night, or freeze 3 hours before serving.
Combine orange juice and apple cider in equal amounts. Add 2 tsp rum flavoring. Garnish with orange peel. Serve from chilled pumpkin.
Toss plain, roasted pumpkin seeds with melted butter, 1/4 tsp cayenne pepper, 1/2 tsp cumin, and 1/2 tsp salt. Spread over a cookie sheet and toast at 350 for 5-10 minutes, until toasted and really fragrant.
Rinse all the seeds you removed from your own fresh pumpkin. Remove the fibers and pulp, drain and pat dry. Coat seeds with melted butter or vegetable oil and sprinkle lightly with salt. Spread over baking sheet and roast at 300 degrees for 20-30 minutes, or until golden brown.
3 c fresh pumpkin seeds 1/2 butter 1/2 tsp Worcestershire sauce 1/4 tsp celery salt 1/4 tsp onion salt 1/4 tsp seasoned salt 1/8 tsp garlic salt
Wash pumpkin seeds. Bake at 300 degrees for 10 minutes, on a cookie sheet. Melt butter in a saucepan, stir in Worcestershire sauce and salts. Mix together with seeds. Pour back onto cookie sheet. Bake at 250 degrees for 3 hours, stirring occasionally.
1. A pumpkin is:
A. A vegetable
B. A protein
C. A noodle
D. A fruit
2. The largest pumpkin ever grown was:
A. 800 pounds
B. 1200 pounds
C. 525 pounds
D. 1502 pounds
E. 1446 pounds
3. When is the best time of year to plant a pumpkin seed?
A. End September/ beginning of October
B. End of May/ beginning of June
C. End of April/ beginning of May
D. End of January/ beginning of February
4. Pumpkins will grow in every country except:
A. South America
5. What is the percentage of water in a pumpkin?
6. Which state grows the most pumpkins?
7. What were pumpkins once recommended for?
A. Removal of Freckles
C. Curing snake bites
E. Both A and C
F. Both B and D
8. What colors are pumpkins available in?
H. All of the above
I. Orange, white and green
9. Which country did the tradition of carving pumpkins come from?
10. Where did the term "pumpkin head" come from in colonial times?
A. The pumpkin meat was placed on the forehead of a sick person to draw out the fever.
B. During Halloween they had pumpkin look alike contests.
C. Pumpkin halves were used as guides for haircuts in colonial times.
D. It meant they were empty headed, referring to the hollow sound made when tapping a pumpkin.
11. Native American Indians used pumpkin for?
B. Food and medicine
C. Food, medicine and mats
12. How big was the largest Jack O Lantern carving?
A. 1,469 pounds
B. 1,234 pounds
C. 820 pounds
13. How did the pumpkin pie originate?
A. Someone accidentally poured cinnamon instead of chili powder into a pumpkin that was roasting.
B. As a dessert, colonists would hollow out a pumpkin and fill it with milk, spices and honey and then roast on hot ashes.
C. Back in colony times, a person entertaining filled a pie crust with roasted pumpkin when they realized they were out of apple pie filling.
14. In the nursery rhyme peter, peter pumpkin eater, what couldn't peter do?
A. couldn't eat no lean
B. couldn't keep his wife
C. couldn't eat anything but pumpkin
15. How fast is the fastest documented pumpkin carving?
A. 45.23 seconds
B. 24.03 seconds
C. 8.5 seconds