Fresh Pumpkin

I love the taste of fresh pumpkin, really it is so much better than that canned stuff!
Each year we plant several mounds of pie pumpkin seeds in the garden in hopes of a big harvest.

Here are two of my helpers scooping away.

After the insides are cleaned, we steam bake the pumpkins, under foil, until soft.
375* for around 1 - 1 1/2 hours.

Then we clean out the inside.

The warm pumpkin mashes easily with a fork or mixer.

This fall we've made a pie, several pans of bars and several batches of muffins.

Any pumpkin not used within a day or two is frozen for future use.

My boys thought their muffins needed a little decoration. :)

Pumpkin Cake

I normally do not bake with packaged foods, however this recipe intrigued me, so I had to give it a try. It is incredibly quick to assemble, and surprised me on how good it tasted. I think it would go well with a side of cinnamon ice cream. A good seasonal last minute dessert to keep in mind.

• 29 oz canned pumpkin ~ I used fresh pumpkin from our garden
  
• 12 oz evaporated milk
  
• 3 eggs
  
• 1 cup sugar
  
• 1/2 tsp salt
  
• 4 tsp pumpkin pie spice ~ I did not have so I used a mixture of cinnamon, cloves & nutmeg
  
• 1 yellow cake mix (I used Betty Crocker)
• 3/4 cup melted butter

Heat oven to 350*. Combine pumpkin, milk, eggs, sugar & spices, mix well. Pour into a greased 9x13 pan. Sprinkle dry cake mix over the pumpkin mixture. Drizzle butter over the dry cake mix. Bake for 50 - 60 minutes or until done through.

The cake is not fluffy & airy like traditional cake. It is similar in consistency to pumpkin pie with topping.

Fall Food

I love the smell of pumpkin meshed with cinnamon oozing from my oven. It reminds me of when I was a child. My sister and I were experts at sneaking food from the pan and rearranging the bars, frosting or topping to appear like we didn't. I am sure my mom knew, because I can know tell when my children do the same thing, but she rarely said anything. I hate to admit it, buuuuuut.......
I've done it as an adult too, with my sister as an accomplice.
I guess somethings we never out grow :)

If you are having company and want to make your house smell delicious, try these easy pumpkin bars. I pared them with dense granola bars.

Pumpkin bars

1. Beat:

• 4 eggs
• 2 cups sugar
• 1 cup oil
  

2: Mix in:

• 15 oz pumpkin
• 2 tsp cinnamon
  

3. Add:

• 2 cups flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
  

4. Pour into a greased jelly roll pan. Bake at 350* for 20 - 25 minutes.

5. Frost with a cream cheese icing*. I drizzled colored icing** over the bars to dress them up.
*Icing: Cream 4 oz cream cheese, 4 oz softened butter, vanilla, 2 - 4 T milk, and enough powdered sugar to make a thick icing. **Warm icing slightly to thin, color then drizzle.

Granola Bars

1. Mix together in a large bowl:

1 cup blended graham crackers
4-5 cups oatmeal (more oatmeal will be drier bars, less oatmeal, sticker bars)
4 1/2 cups rice crispies

2. Set aside above mixture.

3. In a large sauce pan, melt together:

1/3 cup butter
1/3 cup oil
2/3 cup peanut butter
1/4 cup honey

4. Add:

24 oz mini marshmallows

5. Stir, on low heat, until marshmallows melt.

6. Pour liquid mixture over dry mixture and stir well.

7. Mix in:

2 cups raisins or diced dried fruit

1 cup chopped peanuts, optional
1 cup chocolate chips*, optional

8. Press in to a greased jelly roll pan.
* if you mix in the chocolate chips before the mixture cools your chips will melt. I sprinkle them on top and then press the chocolate chips down in so they stick.

Fresh Pumpkin

The birds ate every last seed of corn I planted last spring, so instead of replanting corn, we planted pumpkins and gourds. The vines did a terrific job of keeping the weeds down during the summer, which was my plan :) and now we are enjoying the abundance of pumpkins and gourds which have grown.

Pie Pumpkins are smaller and more flavorful than traditional decorative pumpkins which are grown for color, structural strength and size. Technically, you could use either pumpkin for baking, but the decorative pumpkins will have less flavor and their flesh will be more watery and fibrous. If you're going to the work of baking a pumpkin, I'd stick to the Pie Pumpkins you'll be happier with the results.


How to bake a pumpkin:
Preheat the oven to 400*.
Cut the pumpkins in half.

Scoop out the insides.
Wash and roast the seeds if desired.

Place pumpkins, skin up, on a shallow pan, a jelly roll pan works great.
Add about a 1/2 inch of water to the pan.
Tightly cover the pan with foil.

Bake for 60 - 80 minutes depending on the size of your pumpkins.
The pumpkins are done when they are soft and the flesh can easily be pierced, similar to a potato.

Carefully flip over the pumpkin halves.
Let cool for 10 - 15 minutes or until you can handle.

Scoop the flesh off of the skin.
Mash with a spoon or fork.
Use immediately or freeze.

What can you make with pumpkin besides pie? The possibilities are endless!

Whole Wheat Muffins or bread, my children LOVE the muffins!
Pumpkin Cake Roll
White Flour Pumpkin Bread
Pumpkin Pudding, don't let the color gross you out, it is delicious!
Pumpkin Whoopie Pies and Frosted Pumpkin Cookies

We made pumpkin pancakes & waffles yesterday morning, they tasted really good, but the recipe needs a little adjusting. I'll share that as soon as we get it right.

What is your favorite way to use pumpkin?

White flour Pumpkin Bread, 3 loaves

• 3 1/2 cups flour*
• 2 tsp soda
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1 1/2 cups sugar
• 1 1/2 cups brown sugar
• 4 eggs
• 1 cup oil
• 2/3 cup milk
• 2 cups pumpkin

*Mix sugars and eggs. Add oil, milk and pumpkin. Stir remaining ingredients together. Add to first mixture, mix until smooth. Pour into 3- 8 1/2 x 4 greased loaf pans. Bake @ 350* for 30-45 minutes. I would guess you could make muffins with this as well, although I haven't ever tried.

*I normally use whole wheat flour even though the original recipe says white flour. We like to eat pumpkin bread with peanut-butter or toasted for a morning treat.

Pumpkin Roll

Pumpkin Roll

• 3 eggs
• 3/4 cup sugar
• 3/4 cup pumpkin
• 3/4 cup flour
• 1 tsp soda
• 1 tsp cinnamon
• 1/4 tsp salt

*Beat eggs and sugar. Add pumpkin. Add dry ingredients, mix well. Spread onto a jelly roll pan lined with parchment paper and greased. Bake at 350* for 12 - 15 minutes.

Filling

• 8 oz cream cheese, room temp
• 3 T butter, room temp
• 1 tsp vanilla
• 1 - 1 1/2 cup powdered sugar

*Beat well. Set aside until cake roll is cool.

While the roll is baking, spread a tea towel out and dust heavily with powdered sugar.

Flip the roll onto the prepared towel straight from the oven.

Begin rolling from the long side, roll the towel and cake up, leaving the wax paper on.

When cool, unroll. Do not try to make it lay flat. Gently pull the parchment paper off.

Gently spread filling over roll leaving about an inch without icing on one long end.

Start to roll the cake up. As you do, gently pull the towel off.

Roll pumpkin log onto plastic wrap and tightly wrap. Chill several hours or over night.

Remove from refrigerator and slice while cold.

Whole Grain Pumpkin Muffins or Bread

You can use this recipe to make bread, muffins or a little of both.

• 2 cups fresh ground whole wheat flour*
• 1 tsp baking soda
• 1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 1/2 tsp cinnamon
  
• 1/2 tsp cloves (I don't add)
  
• 1/4 tsp nutmeg (I don't add)
• 1/2 cup butter, room temp
• 3/4 - 1 cup brown sugar, more or less to your taste buds I use about 3/4 cup
  
• 1/4 cup white sugar, I use sightly less
  
• 3 eggs
• 1 tsp vanilla
• 1 1/4 cup pumpkin, approx 11 oz
  

Cream butter and sugars until fluffy. Beat in eggs one at a time, mix well. Add vanilla and pumpkin, mix well. Stir together remaining dry ingredients. Add to wet ingredients, mix until evenly moistened. Don't over mix.

*You can use any combination of whole grain flours with success. I have used oat flour, 7 grain flour and wheat flour. Fresh ground flour will produce a totally different texture than regular store bought whole grain flour. If you can, grind your own, buy fresh ground or buy white wheat flour. It will make a huge difference in the taste. If you want, I'll even grind some for you to prove it. Then when you're hooked, I'll sell you a grinder. *grin*

Bread: Pour into a 9x5 greased pan. Bake at 350* for 60 minutes or until done.
Muffins: Scoop into greased muffin pans. Bake large muffins at 375* for 20 - 25 minutes. Bake mini muffins for 10 - 15 minutes.
Bread and Muffins: Pour batter into smaller loaf pan (8 1/2 x 4 or 4 3/4 x 2 3/4) , bake for 30 - 50 minutes depending on the size of your pan. Bake muffins per directions above.

Pumpkin Pudding

I wasn't quite sure what I thought of the color of the pudding... until I tasted it, and then it didn't matter. It was delicious!

• 1/2 cup firmly packed dark-brown sugar
• 3 tablespoons cornstarch
• 1 1/2 cups half-and-half, I used 2% milk
  
• 3 large egg yolks
• 1 tablespoon salt
• 1 tablespoon molasses
• 1/2 cup boiling water
• 1/2 cup pumpkin puree
• 1/2 - 3/4 cup heavy cream (use cool whip if you want, omit sugar below if using cool whip, but fresh whipped cream is better!)
  
• 1-2 T sugar
• 1 T cinnamon
  

* Mix brown sugar and cornstarch in a heavy pot. Add milk, egg yolks, molasses and salt. Whisk continuously over medium high heat until mixture begins to thicken. Slowly add boiling water. Continue to whisk to keep the mixture smooth. Add pumpkin, cook and whisk until very thick, about 2 minutes. Remove from heat. Whip with electric beaters (if needed) to make smooth. Let cool to room temp. Whip heavy cream and sugar until fluffy. Stir whipped cream into cooked pumpkin mixture with 1 T cinnamon.. Chill.

Pumpkin Whoopie Pies & Cookies

Go Here to learn how to make Fresh Pumpkin puree.

Now for two yummy recipes, more to come later this week...

Whoopie Pies

COOKIE PART

• 3 cups all-purpose flour, I used approx 1/3 cup more because my cookies were spreading too much
  
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 T ground cinnamon
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 T pure vanilla extract

*Mix brown sugar and oil. Add pumpkin, then eggs and vanilla. Mix well. Sift dry ingredients together. Add to wet ingredients. Drop by heaping tablespoons onto a parchment lined cookie sheet. Bake @ 350* for 12-15 minutes. Let cool completely. When cool, spread filling on the bottom of a cookie, top with another cookie to make a sandwich.

FILLING

• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 tsp vanilla
  
• 1/2 tsp maple extract, optional but I think it makes them extra yummy!
  

*Cream together room temperature butter and cream cheese. Add vanilla, maple and powdered sugar.

Whoopie Pie in the middle, Frosted Cookies on the outside
Pumpkin Cookies

• 1 cup shortening or butter
• 1 cup brown sugar
• 1 egg
• 1 cup mashed pumpkin
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt

*Cream butter and sugar. Add egg, beat in, then add pumpkin and vanilla. Mix well. Add remaining ingredients. Mix until well combined. Bake on a parchment lined baking sheet at 350* for 10 - 12 minutes. Spread with icing when cool.

Icing

• 3 T butter
• 1/2 cup brown sugar
• splash of milk
  
• 1-2 cups powdered sugar
• 1/2 tsp vanilla
• 1/2 tsp maple flavor

*Melt butter and brown sugar together until brown sugar is dissolved. Add milk, flavorings and enough powdered sugar to make a spreadable frosting.

Pumpkin

Yummy recipes to come!

Fresh Pumpkin Pie

Pie Crust
1 1/2 cups flour
2 T sugar
1/2 tsp salt
1/2 cup oil
2 T milk
*Mix dry ingredients, stir in milk and oil until a solid ball forms. Do not roll out. Pat into and up the side of a pie pan. Don't grease the pan.

Filling
2 cups Fresh Pumpkin (learn to make your own here)
3 Lg eggs
2/3 cup white sugar
1/3 cup brown sugar
1 T flour
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger~ scant
1/8 tsp cloves
1/8 tsp nutmeg
12 oz half & half
*Mix pumpkin, sugar and eggs until well blended. Add flour and spices. Mix well. Stir in half & half. Pour into unbaked pie shell.

Bake at 425* for 15 minutes. Reduce heat to 350* and bake 30 - 40 more minutes. A custard pie is done when the outer edges are solid and the inside is still a little giggly.

Cooking Pie Pumpkin's

Cut pumpkin in half & remove the core.
Remove the seeds and fibers from the inside of the pumpkin.

Oil the outside edge of the pumpkin so it doesn't stick to your pan.

Place pumpkin halves, skin up, on a jelly roll pan.
Fill jelly roll pan with a half inch to an inch of water.

Carefully put pumpkin halves in the oven.
Bake at 350* for 45 minutes to an hour.
The pumpkin skin will begin to turn brown & when you pierce it with a knife it will feel very soft.

Remove pumpkin halves from oven, and let cool for 15 -30.

Scrape the insides out.

Puree in a blender, mixer or mash with a fork.

Make yummy pumpkin bars, bread or muffins.

Store extra pumpkin in the freezer.
Notes:
My pumpkin was approximately 4 1/2#. It made 5 cups of fresh pumpkin.