How to Cook a Pumpkin
Pick out a 3 to 5 lb pumpkin. Cut pumpkin in half and remove seeds and stringy matter. Cut the pumpkin into large pieces and steam over boiling water for 25 to 30 minutes or until fork tender. Drain and let cool. Use a spoon and scrape the cooked pumpkin out of rind. Place pumpkin in food processor and blend until smooth.
You can also bake the pumpkin by placing the pieces on a single layer in a shallow baking dish, skin side down. Cover with foil and bake for 1 to 1 1/2 hours or until fork tender. Let pumpkin cool and spoon pumpkin out of rind. Place in food processor and blend until smooth.
Pumpkin will keep in the refrigerator for 2 to 3 days. It can also be frozen for up to 3 months.
Smaller pumpkins are best for cooking, yielding sweeter and more tender flesh than the very large pumpkins.
http://southernfood.about.com/library/weekly/aa100503a.htm
Pumpkin Pancakes Recipe
• 2 cups all purpose flour
• 4 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp. ground allspice
• 3/4 cup sugar
• 1 1/2 cups solid pack pumpkin
• 3 eggs
• 1 cup milk
• 3/4 cup vegetable oil
• 1 tsp. vanilla extract
• 4 oz. chopped pecans (optional)
PREPARATION:
Sift dry ingredients and set aside. Using a large bowl, combine pumpkin, eggs, milk, oil, and vanilla. Add dry ingredients and stir until blended; stir in pecans just before ready to cook.
A hot greased griddle is best for cooking pancakes.
Pour 1/4 cup batter onto griddle and cook until bubbles form and bottom is brown. Turn and brown the other side. Serve with warm pure Maple syrup. If preferred, omit the pecans from the batter and add to the syrup. Heat and pour over pumpkin pancakes.
Pumpkin Bars with Crumb Topping
• 1 1/2 cups quick cooking oats
• 1 1/4 cups flour
• 3/4 cup light brown sugar, firmly packed
• 1/2 cup chopped pecans or walnuts
• 1/2 teaspoon salt
• 1/2 teaspoon soda
• 3/4 cup butter, room temperature
• .
• Filling:
• 2 cups pumpkin puree (16 ounce can)
• 2/3 cup milk
• 1/3 cup light brown sugar, packed
• 1 egg
• 1 tablespoon pumpkin pie spice *
PREPARATION:
Combine oats, flour, 3/4 cup brown sugar, 1/2 cup chopped pecans, 1/2 teaspoon salt, the baking soda, and the butter; beat until mixture is crumbly. Reserve about 1 1/2 cups of the crumb mixture and press remaining mixture into a lightly buttered 13x9x2-inch baking pan.
Bake at 375° for 10 minutes.
Prepare filling. Beat filling ingredients until well blended and smooth. Spread filling over the crust; sprinkle with remaining crumb mixture. Return to oven and bake 25 minutes longer. Cool and cut into bars.
*The following can be combined to make pumpkin pie spice
1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice.
Pumpkin Spice Bread
Pumpkin bread recipe with cinnamon and nutmeg.
INGREDIENTS:
• 3 1/2 cups all-purpose flour
• 2 1/2 cups sugar
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 can (16 ounces) pumpkin purée
• 1 cup vegetable oil
• 4 eggs
PREPARATION:
Grease and flour two 9x5x3-inch loaf pans. In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, stir together the pumpkin and oil.
Beat in eggs, one at a time, beating well after each addition.
Make a well in the center of the flour mixture; add pumpkin mixture. Stir just until dry ingredients are moistened. Pour batter into prepared pans. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.
Makes 2 loaves of pumpkin bread.
Impossible Pumpkin Pecan Pie Recipe
Recipes saved from the forum. This is a recipe for impossible pumpkin pecan pie made with Bisquick.
INGREDIENTS:
• 1 c Bisquick baking mix
• 1/2 c sugar
• 1 ts pumpkin pie spice
• 2 ts vanilla
• 2 eggs
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3/4 c pecans, chopped
• .
• Topping:
• 1 1/2 c whipped topping, thawed, or whipped cream
• 1/4 ts pumpkin pie spice or cinnamon, optional
PREPARATION:
This pumpkin pecan pie makes its own crust.
Heat oven to 350° and grease a 10-inch pie plate. Combine baking mix, sugar, 1 teaspoon pumpkin pie spice, vanilla, eggs, vanilla, and evaporated milk. Stir in pecans. Pour into the prepared pie plate.
Bake for 50 to 55 minutes or until knife inserted near center comes out clean; cool on rack. If desired, blend pumpkin pie spice or cinnamon into the whipped topping or whipped cream. Serve pie with whipped cream. Store pie in refrigerator.
Pick out a 3 to 5 lb pumpkin. Cut pumpkin in half and remove seeds and stringy matter. Cut the pumpkin into large pieces and steam over boiling water for 25 to 30 minutes or until fork tender. Drain and let cool. Use a spoon and scrape the cooked pumpkin out of rind. Place pumpkin in food processor and blend until smooth.
You can also bake the pumpkin by placing the pieces on a single layer in a shallow baking dish, skin side down. Cover with foil and bake for 1 to 1 1/2 hours or until fork tender. Let pumpkin cool and spoon pumpkin out of rind. Place in food processor and blend until smooth.
Pumpkin will keep in the refrigerator for 2 to 3 days. It can also be frozen for up to 3 months.
Smaller pumpkins are best for cooking, yielding sweeter and more tender flesh than the very large pumpkins.
http://southernfood.about.com/library/weekly/aa100503a.htm
Pumpkin Pancakes Recipe
• 2 cups all purpose flour
• 4 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp. ground allspice
• 3/4 cup sugar
• 1 1/2 cups solid pack pumpkin
• 3 eggs
• 1 cup milk
• 3/4 cup vegetable oil
• 1 tsp. vanilla extract
• 4 oz. chopped pecans (optional)
PREPARATION:
Sift dry ingredients and set aside. Using a large bowl, combine pumpkin, eggs, milk, oil, and vanilla. Add dry ingredients and stir until blended; stir in pecans just before ready to cook.
A hot greased griddle is best for cooking pancakes.
Pour 1/4 cup batter onto griddle and cook until bubbles form and bottom is brown. Turn and brown the other side. Serve with warm pure Maple syrup. If preferred, omit the pecans from the batter and add to the syrup. Heat and pour over pumpkin pancakes.
Pumpkin Bars with Crumb Topping
• 1 1/2 cups quick cooking oats
• 1 1/4 cups flour
• 3/4 cup light brown sugar, firmly packed
• 1/2 cup chopped pecans or walnuts
• 1/2 teaspoon salt
• 1/2 teaspoon soda
• 3/4 cup butter, room temperature
• .
• Filling:
• 2 cups pumpkin puree (16 ounce can)
• 2/3 cup milk
• 1/3 cup light brown sugar, packed
• 1 egg
• 1 tablespoon pumpkin pie spice *
PREPARATION:
Combine oats, flour, 3/4 cup brown sugar, 1/2 cup chopped pecans, 1/2 teaspoon salt, the baking soda, and the butter; beat until mixture is crumbly. Reserve about 1 1/2 cups of the crumb mixture and press remaining mixture into a lightly buttered 13x9x2-inch baking pan.
Bake at 375° for 10 minutes.
Prepare filling. Beat filling ingredients until well blended and smooth. Spread filling over the crust; sprinkle with remaining crumb mixture. Return to oven and bake 25 minutes longer. Cool and cut into bars.
*The following can be combined to make pumpkin pie spice
1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice.
Pumpkin Spice Bread
Pumpkin bread recipe with cinnamon and nutmeg.
INGREDIENTS:
• 3 1/2 cups all-purpose flour
• 2 1/2 cups sugar
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 can (16 ounces) pumpkin purée
• 1 cup vegetable oil
• 4 eggs
PREPARATION:
Grease and flour two 9x5x3-inch loaf pans. In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, stir together the pumpkin and oil.
Beat in eggs, one at a time, beating well after each addition.
Make a well in the center of the flour mixture; add pumpkin mixture. Stir just until dry ingredients are moistened. Pour batter into prepared pans. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.
Makes 2 loaves of pumpkin bread.
Impossible Pumpkin Pecan Pie Recipe
Recipes saved from the forum. This is a recipe for impossible pumpkin pecan pie made with Bisquick.
INGREDIENTS:
• 1 c Bisquick baking mix
• 1/2 c sugar
• 1 ts pumpkin pie spice
• 2 ts vanilla
• 2 eggs
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3/4 c pecans, chopped
• .
• Topping:
• 1 1/2 c whipped topping, thawed, or whipped cream
• 1/4 ts pumpkin pie spice or cinnamon, optional
PREPARATION:
This pumpkin pecan pie makes its own crust.
Heat oven to 350° and grease a 10-inch pie plate. Combine baking mix, sugar, 1 teaspoon pumpkin pie spice, vanilla, eggs, vanilla, and evaporated milk. Stir in pecans. Pour into the prepared pie plate.
Bake for 50 to 55 minutes or until knife inserted near center comes out clean; cool on rack. If desired, blend pumpkin pie spice or cinnamon into the whipped topping or whipped cream. Serve pie with whipped cream. Store pie in refrigerator.
I know if the pumpkin wasn't too big I could cook half at a time. Standing time is important too.