Pumpkin Recipes: From Garden to Table

HOW TO BAKE A PIE PUMPKIN

Select a variety of pumpkins for pies. Jack-o-lantern varieties are not raised for flavor, but you can roast the seeds. Preheat oven to 375 degrees. Cut pumpkin in half horizontally. Scoop out seeds. Select a baking dish with sides. Place pumpkin cut side down in baking dish. Pour in water to fill about an inch high. Bake until a fork can easily be poked in the pumpkin. 4 1/2 pound pumpkin will take about 1 1/2 hour. Drain. Cool before processing. Yields 4 cups.

ROASTED PUMPKIN SEEDS

• Fresh scooped seeds from pumpkin
• 1 tablespoon canola oil
• 1/4 teaspoon sea salt

Preheat oven to 325 degrees. Separate pumpkin seeds from pulp. Brush oil on baking sheet. Spread seeds on sheet. Sprinkle with sea salt. Bake 10 minutes. Turn seeds with spatula. Bake 5 to 10 more minutes or until seeds begin to turn tan. When the aroma smells good, they are done. Cool. Store in an air-tight container.

THREE SISTERS PUMPKIN STEW

Corn, beans, and squash, or the Three Sisters, were an important food source for Native Americans. The three plants grow in a special relationship and are nutritional rich. This recipe is fat free.

Source: Jackie Barnhardt

• 12 sun-dried tomatoes
• 1 cup boiling water
• 1 1/2 cups yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, deseeded, minced
• 1/2 cup water
• 1 teaspoon ground cumin
• 2 cups diced, cooked pumpkin
• 1 28-oz. can diced tomatoes, or 3 cups freshly diced or stewed
• 2 cups black beans, cooked (1 16-oz. can)
• 2 cups whole kernel corn (1 16-oz. can)
• 1/4 cup fresh cilantro, chopped
• 1 cup water
• 1/4 teaspoon chili powder
• 1/2 teaspoon sea salt

Cover sun-dried tomatoes with 1 cup boiling water, set aside. In a soup kettle, sauté onions, garlic, and jalapeno in 1/2 cup water with cumin, about 5 minutes. Add remaining ingredients. Bring to a boil, reduce heat and simmer. Puree sun-dried tomatoes and liquid in a food processor or blender. Add to soup. Simmer 5 minutes. Serve.

TRADITIONAL PUMPKIN PIE

This recipe makes a 9-inch pie or 8-inch shallow pies.

• 2 eggs
• 2 cups cooked pumpkin or 1 16 oz. can pumpkin
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves
• 1 1/2 cups evaporate milk (1 12 oz. can)
• Deep dish 9-inch pie crust or 2 shallow 8-inch crusts

Preheat oven to 425 degrees. In a medium bowl, beat eggs slightly. Stir in remaining ingredients, one at a time, in order given. Carefully pour into pie shell. Bake for 15 minutes, then turn oven down to 350 degrees. Continue to bake for 35 to 45 minutes or until knife inserted near center comes out clean.

DAIRY-FREE PUMPKIN PIE

I converted a traditional pumpkin pie recipe using my favorite spice blend to a dairy- and egg-free version. It tastes so much like the original pie that my family can't tell the difference.

Source: Jackie Barnhardt

• 1 package Mori-Nu lite firm tofu
• 2/3 cup honey
• 2 cups cooked pumpkin or 1 16 oz. can pumpkin
• 1 teaspoon vanilla
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon allspice, ground
• 1/4 teaspoon cloves, ground
• 1/4 teaspoon salt
• 1 cup soymilk
• 9-inch pie shell or 2 shallow 8-inch pie shells, unbaked

Preheat oven to 425 degrees. Blend tofu and honey in a blender or food processor until smooth. Pour into a bowl. Stir in pumpkin using a wire whip. Add spices, salt and stir. Blend in soymilk. Pour into pie shell. Bake for 15 minutes at 425 degrees then turn the oven down to 375 degrees. Bake 35 to 45 minutes, until filling pulls away from the crust.

PUMPKIN MUFFINS

Source: Jackie Barnhardt

• 1/2 cup sugar
• 1/4 cup butter or margarine, softened
• 1 egg
• 1/4 cup milk
• 1/2 cup pumpkin
• 1 cup flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves
• 3 ounces cream cheese (optional)

Preheat over to 350 degrees. Cream together sugar and butter or margarine. Blend in egg. Mix in milk and pumpkin. Blend dry ingredients together. Add to pumpkin mixture. Stir only until dry ingredients are moistened. Batter will be lumpy. Do not over-mix. Pour into greased muffin pan. Put a drop of cream cheese into each muffin if desired. Bake for 15 to 20 minutes, or until muffin springs back when touched. Makes one dozen muffins.

PUMPKIN CRANBERRY PECAN BREAD

Source: Jackie Barnhardt

• 3 1/2 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup butter or margarine, softened
• 1 1/2 cups sugar
• 3 eggs
• 2 cups pumpkin
• 2/3 cup orange juice
• 1 cup pecans, coarsely chopped
• 1 cup cranberries, fresh or frozen

Preheat oven to 350 degrees. Grease two loaf pans, size 8 1/2 x 4 1/2 x 2 1/2. Combine dry ingredients. Cream butter and sugar, stir in eggs, one at a time. Stir in pumpkin, then orange juice. To dry ingredients, toss in nuts and berries. Stir all ingredients together. Pour into pans. Bake 60 to 65 minutes until toothpick inserted in center comes out clean.

PUMPKIN BUTTER

Source: Jackie Barnhardt

• 4 cups cooked pumpkin
• 1/4 cup butter
• 2 Tablespoons honey
• 1 Tablespoon molasses
• 1/2 teaspoon cinnamon

Mash pumpkin. Mix all ingredients together in a crockpot. Slow cook overnight on low setting. Spoon into jars. Refrigerate. Serve over toast, bagels, muffins, cornbread, etc.