I finally made pumpkin pie for my husband. It was a nice birthday treat for him. 🎈🙂
Since we have had such a bountiful pie pumpkin harvest this year we have given some to family and friends, and in doing so I promised to pass along my pumpkin pie recipe to a couple of people. I had planned on just reblogging a post from a couple of years ago that included that and some other recipes for them but for some reason new editor would not allow me to do so. The feature that used to allow me to “copy a post” is now missing as well, so I have copied and pasted several of the recipes from that post into this. For long time readers recipes 2-6 are repeats from the previous post. Recipe #1 however is new to this post. I hope you enjoy.
Pumpkin Recipe # 1
Begin by measuring the circumference of the pumpkin. Write down that number. Then measure the diameter of the pumpkin and remember or write that number down. Lastly divide the circumference by the diameter. You now have pumpkin Pi. 😁
LOL! (You can thank my dad for that one.)
Pumpkin Recipe # 2 – Pumpkin Puree
If you have never cooked a pumpkin before it is very simple. Usually the small pumpkins are use for cooking, but larger ones are just as edible. While there are other ways to cook pumpkin, this is the way I do it. Cut the pumpkin in half, scoop out all the seeds and gunk? goo? slimy stuff? You probably know what I’m talking about. Put the pumpkin halves in a baking dish with a small amount of water in the pan and cover it with foil. Bake at 350 degrees until it is soft probably 60-90 minutes. Allow it to cool, then scoop the pumpkin out of the shell. Your pumpkin is now ready to eat, or at this point you can put it in a food processor to puree it before using it in other recipes. Here are a few recipes you might try.
Pumpkin Recipe # 3 – Easy Pumpkin Pie
2 cups pumpkin puree
1 can sweetened condensed milk
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. ginger
1 unbaked deep-dish pie shell (I usually buy these but you certainly can make your own)
Mix first 7 ingredients until thoroughly mixed. Pour into pie shell. Bake at 425 for 15 minutes then reduce heat to 350 and bake for another 35-40 minutes.
Pumpkin Recipe # 4 – Pumpkin Cake
2 cups flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 1/2 cups sugar
1 cup canola oil
1 3/4 cups pumpkin puree
Preheat over to 350. Grease 9×13 pan. Mix together flour, baking powder. baking soda, salt, and cinnamon. Mix together sugar and oil until well blended then add eggs and mix well. Mix in pumpkin. Add flour mixture and mix until thoroughly blended. Pour into prepared pan. Bake 30-35 minutes, until the top springs back when lightly touched. I love this cake and it pares well with a cream cheese or vanilla frosting.
If you have baked more pumpkin than you need for a specific recipe this puree freezes well. I usually measure it out, (2 cups for pie) then put it in plastic freezer containers.
Pumpkin Recipe #5 – Roasted Pumpkin Seeds
Now I hope you didn’t throw away those seeds that you scraped out of the pumpkin, because roasted pumpkin seeds are also a great snack. While I have only made the regular salted variety this link has several different ways to try them. http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-seeds-recipe.html
Pumpkin Recipe #6 – Facial Mask
Lastly if you would like to try pumpkin on your skin you could make a pumpkin facial mask by blending together 1/4 to 1/2 cup pumpkin puree, 1 egg, 1 tsp. honey and 1/2 tsp. cinnamon. Apply to face and allow to sit and dry for 15 minutes before rinsing off with warm water. If you have any left over dispose of it. This product should be used immediately after it is prepared and it will not keep.
Thanks for visiting.