Pumpkin Recipes

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

2 eggs

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

4 eggs

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.

28 thoughts on “Pumpkin Recipes

    1. In the U. S. pumpkin pie is a traditional Thanksgiving dessert. In more recent years it seems like pumpkin has become a popular flavor for everything from coffee to muffins to shakes in the fall. Pumpkin on it’s own does not have a lot of flavor but the spices, cinnamon, nutmeg, ginger and clove, really make it pop.

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  1. PiPumpkin excellent and facial masks too reminds me of the old 70’s joke when one covered themselves in chocolate for their lovers to lick off only to eat it off themselves – best to apply mask when non pumpkin fanatics are in the house … 🙂

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    1. I haven’t made that cake in a while but I do remember it being very moist and delicious. 🙂
      It might not be fresh by the time I can get it there. You better plan on picking it up. 💕

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  2. Well your Dad is so clever with his recipe for pumpkin Pi. I have never made a pie in any flavor and it’s been a while since the smell of pumpkin pie was in this house – my mom made one for the Canadian and American Thanksgivings. Pumpkin and lemon were her favorite pies. Did you put a birthday candle in it too – I guess the consistency would support a candle.

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      1. Well, you both were clever. That’s okay as to no candles as I think they (as in health experts) are saying not to use birthday candles til COVID is gone from our lives. Whipped cream in lieu of a candle works. 🙂

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  3. That’s great that you’ve already baked a pumpkin pie. I wait until Thanksgiving when daughter Lise is here. I bake one pie especially for her. She is the only one who prefers pumpkin pie over cranberry mince. The favorite factor was so low in our whole family that I quit making pies with pumpkin and switched to pumpkin cheesecake for Thanksgiving. I’ll bet your pumpkin puree would be great for that, too.

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    1. With all the pumpkins that we harvested this year I think pumpkin pie will be on the menu often. We won’t mind because we both enjoy it.
      My Aunt is the cheesecake maker in the family. She always brings them for family celebrations. I think it was two years ago that I gave her a pumpkin to use for making our Thanksgiving cheesecake. With so many pumpkins on hand this year I might decide to make one myself. 🙂

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