Pumpkin makes a comeback – 20 years later!

A few readers’ favorite pumpkin recipes for pie, bread, bars and more!

Recipes reprinted from Fall 2001

 

Toasted Pumpkin Seeds
Ingredients:
1 cup fresh pumpkin seeds
1 tsp. dried oregano
1 ½ tsp. vegetable oil or cooking spray
Optional: salt
 
Preparation:
Toss together pumpkin seeds and oil. Place on foil-lined baking sheet; sprinkle with oregano. Bake at 325 degrees for 15 minutes or until crisp and brown, stirring every 5 minutes. Serve immediately, or store in an airtight container. Yields: 1 cup.


 

Pumpkin Pie
Ingredients:
2 unbaked pie shells
4 eggs, slightly beaten
2 cups fresh baked pumpkin or
1 can (16 oz.) pumpkin
1 ½ cups sugar
1 tsp. salt
2 tsps. cinnamon
1 tsp. ginger
½ tsp. cloves
1 tsp. nutmeg
1 can (large) evaporated milk
1 5/8 cups of regular milk
2 T. margarine
 
Preparation:
Heat and melt margarine and then add to other ingredients. Pour into 2 unbaked pie shells. Bake at 425 for 15 minutes. Reduce heat to 350 and continue baking 45 minutes or until knife inserted in center comes out clean. Cloves may be omitted or reduced in amount if a less spicy pie is desired.


 

Judy’s Pumpkin Dessert
Ingredients:
3 5/8 cups fresh baked pumpkin or 1 can (29 oz.) pumpkin
3 eggs, beaten
1 ¼ cups sugar
2 tsps. cinnamon
½ tsp. ground ginger
¼ tsp. cloves
¼ tsp. salt
¾ cup evaporated milk
1 pkg. (18 oz.) yellow cake mix
1 cup butter, melted
1 cup chopped walnuts or pecans
 
Preparation:
Heat oven to 350 degrees. With an electric mixer or food processor, combine pumpkin, eggs, sugar, spices and evaporated milk until smooth. Pour into a buttered 9×13 pan. Sprinkle dry cake mix over the top, drizzle with melted butter and sprinkle with nuts. Bake for 1 hour or until golden and custard is set. Serves 8-12.


 

Currant Pumpkin Bread
Ingredients:
8 oz. package of cream cheese, softened
½ cup unsalted butter, softened
1 ½ cups sugar
1 cup dark brown sugar
4 eggs
2 cups of oven baked pumpkin or one can
(16 oz.) pumpkin
3 ½ cups all-purpose flour
2 tsps. baking soda
½ tsp. salt
½ tsp. baking powder
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
¼ tsp. cloves
1 cup pecans
1 cup walnuts
1 cup fresh currants or cranberries
 
Preparation:
Preheat oven to 350 degrees. Grease bottoms only of two 9x5x3-inch loaf pans or line with baking parchment. Beat cream cheese, butter and sugars together until light and fluffy. Beat in eggs one at a time, blending well after each addition. Blend in pumpkin. Combine flour, baking soda, baking powder, salt and spices in separate bowl. Add to pumpkin mixture along with walnuts and currants or cranberries. Mix until all ingredients are moistened. Divide batter between pans and top with pecans. Bake one hour, or until toothpick inserted in center comes out clean. Cool 10 minutes then remove from pans. Keep tightly wrapped and store in refrigerator for easier slicing. Makes two large loaves.


 

Pumpkin Bread Pudding
Ingredients:
1 cup packed brown sugar
3 cups milk
1 tsp. ground cinnamon
1 tsp. vanilla
½ tsp. ground nutmeg
3 eggs
2 cups fresh baked pumpkin or
1 can (16 oz.) pumpkin
6 cups soft bread crumbs
(about 8 slices bread)
½ cup currants
½ cup chopped pecans
16 pecan halves
 
Preparation:
Heat oven to 350. Grease springform pan, 9×13 inches. Mix brown sugar, milk, cinnamon, vanilla, nutmeg, eggs and pumpkin in a large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into pan. Arrange pecan halves on top of pudding. Bake 50-60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Run metal spatula along side of pudding to loosen; remove side of pan. Serve warm with whipping cream or ice cream.
Let cool completely and dip in warm chocolate ganache (1/2 semi-sweet chocolate melted with
1/4 cup heavy cream).


 

Pumpkin Cake Squares
Ingredients:
Cake:
1 Cup sugar
2 eggs
1 cup canned pumpkin
½ cup vegetable oil
1 cup flour
1 tsp. cinammon
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
Frosting:
1/4 cup cream cheese
3/4 cup powdered sugar
2 T. butter (softened)
½ tsp. vanilla
 
Preparation:
Beat sugar and eggs together for 2 minutes. Beat in pumpkin and oil. At low speed, add flour, cinnamon, baking soda, baking powder and salt. Beat for one minute.
Pour into greased 9x 9 pan. Bake at 350 for 25-30 minutes until a toothpick comes out clean.
Cool completely.
Prepare frosting by beating cream cheese and butter together until light. Add vanilla and powdered sugar. Beat until smooth and fluffy.
Frost and enjoy!