Pumpkin Recipes

- - Rice - Vegetarian - Pumpkin - Carrots - Healthy - Yogurt - Fruit - Lee's Recipes -

Get More Pumpkin Recipes at:
http://gonewengland.miningco.com/travel/gonewengland/library/blpumpkinrecipes.htm?rf=dp&COB=home

Pumpkin Waffles, from The Kennebec Inn in Bath, Maine.

Pumpkin Cheese-Filled Pecan Muffins, from neighboring New York's Crown Point Bed and Breakfast in Crown Point, New York.

Pumpkin Applesauce Tea Bread, from Birchwood Inn in Temple, New Hampshire.

Hancock Shaker Village Pumpkin Loaves, from Black Swan Inn in Tilton, New Hampshire.

Pumpkin Patch Bread, from The 1900 House in Narragansett, Rhode Island.

Spicy Pumpkin Bread, from Isaiah Hall Bed and Breakfast Inn in Dennis, Massachusetts.

Pumpkin Pancakes, from Carter Notch Inn in Jackson, New Hampshire.

Pumpkin Cheesecake, from The Vermont Inn in Killington, Vermont.

Pumpkin Pudding, from the Asa Ransom House in Clarence, New York.

Darcy's Granola, a pumpkin seed recipe from Post and Beam Bed and Breakfast in Sullivan, New Hampshire.

Pumpkin Bisque, from Red Clover Inn in Mendon, Vermont.

Pumpkin Spice Muffins, from Homestead Inn B & B in York Beach, Maine.

Pumpkin Nut Bread, from the Inn at Jackson in Jackson, New Hampshire.

Golden Pumpkin Soup
http://www.cs.ubc.ca/spider/edmonds/recipes/soups/golden_pumpkin.html

The Urban Peasant: Quick and Simple by James Barber, ISBN 0-9697123-0-8.

3 green onions, finely sliced
2 Tbs butter
1 c grated carrot
1 tsp ground cumin
1 tsp ground ginger
2 c cooked, mashed pumpkin
1 can creamed corn
1/2 tsp salt
freshly ground pepper
3 c water, stock, or apple juice

Melt the butter in a saucepan and put in the carrot, corn and pumpkin. Stir in the remaining ingredients and simmer for 8-10 minutes. Serve garnished with chopped green onion and croutons.

Easy Pumpkin Soup

2 lb pumpkin
2 large onions
2 tsp sugar
1 tsp salt
ground pepper
pkt of onion soup mix

Chop onions and pumpkin. Simmer (barely covered) until tender. Blend. Make soup mix according to instructions on packet. When boiling, add the blended vegetables with the salt and pepper. Also add nutmeg if desired. This soup is especially good served with a dollop of cream floating on top.

Ginger Pumpkin Mousse
http://www.wins.uva.nl/~mes/recipe/gale/dessert/ginger-pumpkin-mousse.html

4 eggs
7 Tbs sugar
1 Tbs unflavored gelatin
1-1/2 cups pumpkin puree
3/4 tsp ground. cinnamon
1/2 tsp freshly grated ginger
1/4 tsp grated nutmeg
1cup heavy cream
crystallized ginger (garnish)

Beat eggs with sugar until mix is light colored and thick. Add gelatin and beat to blend well. Mix in pumpkin puree and spices and chill mixture until it begins to set up. Whip cream into soft peaks; fold in pumpkin mixture. Pour into 4-6 dessert dishes. Chill for 4 hours. Before serving, garnish with crystallized ginger

Pumpkin Bread
http://www.cs.cmu.edu/People/mjw/recipes/bread/pumpkin-bread-1.html

3 c sugar
1 c oil
4 eggs, slightly beaten
1 can pumpkin
3-1/2 c all-purpose flour
2 tsp baking soda
2 tsp salt
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground cloves
2/3 c water

Preheat oven to 350 degrees. In a large bowl, mix sugar and oil. Add pumpkin and eggs. Blend well. Then, add flour, spices, and water. Mix completely. Pour into two, well-greased loaf pans. Bake for 1 1/2 hours. Note: I have a gas oven that gets really hot, so I don't let my bread cook for the whole 1 1/2 hours. I check it after an hour (just press the top of the loaves - if they spring back their done or use the toothpick test).

Westerman's Pumpkin Bread
http://www.acs.ncsu.edu/recipes/pumpkin.html

 2 cups pumpkin
1 tsp cloves
1 tsp cinnamon
2/3 c nuts & raisins
2/3 c shortening
2-2/3 sugar
3-1/2 flour
4 eggs
2/3 cup water
3 tsp baking powder
2 tsp soda
1/2 tsp salt

 Preheat Oven: 350 Put all ingredients into LARGE mixing bowl and mix. It's a lot to mix. When baking in bundt pan, cook about 1 hour and 10 min. When baking in small loaf pans..maybe 3 or 4, cook less time...maybe 30-45 min. Need to watch and probably toothpick test for doneness....about 40 min. or so. Remember to spray your baking containers

Pumpkin Layer Cake
http://www.acs.ncsu.edu/recipes/PumpkinLayer.html

1 pkg yellow cake mix
3 tsp pumpkin pie spice
1 c canned pumpkin
1/2 c water
1/3 c oil
3 eggs

Whipped Cream Frosting:

2 c whipping cream (or cool whip)
1/4 c powdered sugar
1/4 tsp cinnamon

Heat oven to 350 degrees. Grease and flour two 8 0r 9 inch round cake pans. In large bowl, combine all cake ingredients. Beat at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350 for 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. In medium bowl, beat whipping cream until soft peaks form. Add powdered sugar and cinnamon; beat until stiff. Frost layers. This recipe compliments of Cindy Hitchcock (5/8/95)

Harvest Pumpkin Torte
http://www.microserve.net/~hershey/recipes/c_desserts/harvest.pumpkin.torte.html

4 eggs, separated
3/4 c plus 1 Tbs sugar, divided
1/2 c flour
1/3 c cocoa
1/2 tsp baking soda
1/4 tsp salt
1/3 c water
1 tsp vanilla
PUMPKIN FILLING (recipe follows)
CHOCOLATE GLAZE (recipe follows)
Slivered almonds (optional)

Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly roll pan with foil; generously grease foil. In large mixer bowl, beat egg yolks on medium speed of electric mixer 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes. Stir together flour, cocoa, 1/4 cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Stir in vanilla; set aside. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly into prepared pan. Bake 14 to 16 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel. Carefully peel off foil. Cool completely. Meanwhile, prepare PUMPKIN FILLING. Cut cake crosswise into four equal pieces. Place one piece on serving plate; spread about 3/4 cup PUMPKIN FILLING over top. Repeat layering with remaining cake and filling, ending with cake layer. Spread CHOCOLATE GLAZE over top; garnish with almonds, if desired. Refrigerate until serving time. Refrigerate leftovers. 8 to 10 servings.

Pumpkin Filling:

1 c canned pumpkin
1/4 c flour
1/3 c butter, softened
3 Tbs shortening
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1-3/4 c powdered sugar

In small saucepan, combine pumpkin and flour; cook over medium heat, stirring constantly, until mixture boils (mixture will be very thick). Remove from heat; set aside. Cool completely. In small mixer bowl, beat butter and shortening until creamy; add spices. Gradually add powdered sugar, beating until light and fluffy. Slowly blend in pumpkin mixture. Refrigerate until mixture ready to use. About 2-1/4 cups filling.

Chocolate Glaze:

1 Tbs butter
2 Tbs cocoa
1 Tbs water
2/3 c powdered sugar
1/4 tsp vanilla extract

In small saucepan over low heat, melt butter; add cocoa and water. Cook, stirring constantly, until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until of desired consistency. About 1/2 cup glaze.

Pumpkin Oat Muffins

1 c flour, sifted
2 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp baking soda
1/2 tsp salt
3/4 c canned, mashed, pumpkin
1/2 c brown sugar, packed
1 large egg, slightly beaten
1/4 c milk
1/4 c vegetable oil
1 c quick-cooking oats
1/2 c raisins

Crumb Topping:

1/2 c brown sugar
1 Tbs flour
1/4 tsp pumpkin pie spice
2 Tbs butter

Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combine pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Mix crumb topping ingredients until crumbly, sprinkle over muffins. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam.

[Return to Top of Page]

Pumpkin Scones

2 cups flour
1 Tbs baking powder
1/2 c sugar
1/4 tsp salt
4 tsp butter
1 egg
1 c of mashed pumpkin

Mix the flour, baking powder, sugar and salt in a bowl. Cut in butter, add the egg followed by the mashed pumpkin. Stir until moistened - do not handle the mixture too much. Roll out to 3/4" thickness onto a floured cutting board and cut with a floured scone cutter (or cookie cutter.) Place close together on a baking tray. Cook in a hot oven (450 degrees) for 15-20 minutes.

[Return to Top of Page]

Pumpkin Empanadas
http://godzilla.eecs.berkeley.edu/recipes/ethnic/mexican/pumpkin-empanadas4.html

2 c flour
2 Tbs sugar
2 tsp baking powder
1/2 tsp salt
1/2 c shortening
1/4 c cold butter
1 Tbs brandy
3 Tbs milk
2 c mashed pumpkin puree
3/4 c brown sugar
2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1 egg
2 tsp pure vanilla
1 egg beaten w/ Tbs water for glaze
2 Tbs sugar mixed with
1 tsp cinnamon

Sift together first 4 ingredients. Cut in the shortening and butter using a pastry blender or 2 knives. The mixture should resemble coarse meal. Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute. Do not over-blend. Form into a flat disc and wrap in plastic wrap. Chill for 30 minutes. Preheat oven to 400F. To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla. When dough is chilled, roll out thinly on a floured board or pastry cloth. Cut into 4- or 5-inch circles. Place about 2 tablespoons pumpkin filling on the lower half of each dough circle. Fold over top half. Press the edges together with a fork. Brush tops with egg wash and place on a baking sheet. Bake for 15 to 18 minutes, or until golden. While still warm, sprinkle with the cinnamon sugar. These may be baked 1 day ahead. Before serving, warm in a 350F oven for 8 minutes. Makes 14 to 16 empanadas. Pumpkin Empanadas (Jacqueline Higuera McMahan) San Francisco Chronicle, 11/14/90.

[Return to Top of Page]

Pumpkin Cheesecake With Gingerbread Crust
http://wuarchive.wustl.edu/usenet/rec.food.recipes/recipes/ovo-lacto/pumpkin-cheesecake

Gingerbread Crust:

1/4 cup honey
2/3 cup sugar
2 Tbs butter
2 Tbs lemon juice
1 tsp grated lemon peel
2-1/4 cup all purpose flour
1 Tbs baking powder
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp cardamom
1 egg yolk

Filling:

4 eggs separated
1 lb cream cheese
1 cup light cream
1 cup pumpkin puree
3/4 cup sugar
3 Tbs flour
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg

Topping:

1 cup sour cream
3 Tbs brown sugar
1/2 tsp vanilla
1/4 cup chopped pecans

Preheat oven to 325 F. To prepare crust, bring honey, sugar and butter to a boil in a heavy saucepan. Remove from heat and stir in lemon juice and peel. Cool to lukewarm. Sift together flour, baking powder and spices. Add half the flour mixture to honey mixture and stir to combine well. Stir in egg yolk, then remaining flour mixture. With floured hands, knead dough until smooth; pat evenly onto the bottom and half an inch up the sides of a 9-inch springform pan. Prick the bottom with a fork and bake for 10 minutes. Allow to cool before filling. For the filling, beat egg yolks until thick and lemon-colored (about 5 minutes at high speed). In another bowl, whip cream cheese until light and fluffy. Stir in cream pumpkin, sugar, egg yolk, flour, vanilla, cinnamon, ginger, and nutmeg. Beat the egg whites until stiff and fold them into the pumpkin mixture. Pour into prepared crust and bake at 325 F for 1 hour. Remove from oven, increase oven temperature to 450 F and prepare topping. Combine sour cream, brown sugar and vanilla and spread evenly on top of cheesecake. Sprinkle pecans and return to oven for 5 minutes. Turn off oven and allow cheesecake to cool with the door propped open. Chill. Taken from Homemaker Magazine (Canada).

[Return to Top of Page]

Caramel Pecan Pumpkin Pie
http://www.vt.com/~gtoal/words-l/recipes/dbfabak.html#pumpkin 

3/4 c brown sugar
1 Tbs flour
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 c pumpkin puree
3 eggs, beaten
1-1/2 c (1 large can) evaporated milk
1/4 tsp maple flavoring
1 unbaked 10" pastry shell
1/3 c brown sugar, well packed
3 Tbs whipping cream
1/2 c chopped plus whole pecans

Combine the 3/4 cup brown sugar, flour, salt, cinnamon, ginger, nutmeg, and pumpkin. Stir in the eggs, evaporated milk and maple flavoring. Pour into the pastry shell, bake in hot oven (400 degrees F.) for 40 to 45 minutes or until filling is set. Meanwhile, in a small pan, mix the 1/3 cup brown sugar and 3 tbs. whipping cream. Bring to a boil, and boil for 1 min. Spread the hot caramel mixture on hot baked pie. Put pecans on top and return to oven for 5 minutes.

[Return to Top of Page]

Pumpkin Layer Pie
http://godzilla.eecs.berkeley.edu/recipes/baked-goods/desserts/pies/pumpkin-layer1.rec

Crust:

1 c graham cracker crumbs
3 Tbs margarine – melted

Cream Cheese Layer:

4 oz cream cheese -- softened
1 Tbs skim milk
1 Tbs granulated sugar
1-1/2 c Cool Whip Lite 

Pumpkin Layer:

1 c skim milk -- cold
6 oz vanilla pudding mix
1-3/4 c pumpkin
2 tsp cinnamon
1 tsp ginger
½ tsp cloves

To prepare crust, combine graham cracker crumbs, and margarine in a small mixing bowl. Press into a 9" pie pan. To prepare cream cheese layer, combine cream cheese, 1 tablespoon milk, sugar, and Cool Whip in a mixing bowl. Spread onto bottom of crust. Meanwhile to prepare pumpkin layer, combine remaining milk, pudding mix, pumpkin, cinnamon, ginger, and cloves (mixture will be thick) in another mixing bowl. Spread over cream cheese layer. Refrigerate 4 hours or until set.

[Return to Top of Page]

Pumpkin Ice Cream
http://www.desires.com/1.6/Food/Pumpkin/Docs/pumpkin3.html

2 c pumpkin puree
4 c heavy cream
2 c milk
6 egg yolks
1-1/2 c sugar
nutmeg and cinnamon to taste

Mix 1 c cream with 1 c milk & spices and scald. Beat egg yolks with 1 c sugar, whisk hot milk mixture into egg mixture. Pour the new mix into a warm saucepan. Stir over a low heat until thickened. Strain into a bowl and stir in remaining cream Refrigerate for an hour. Mix the puree and the remaining sugar, add to chilled mixture and mix well (Freeze according to manufacturers directions in an ice cream maker)

[Return to Top of Page]

Pumpkin Tiramisu
http://food4.epicurious.com/HyperNews/get/regions/24/4/11.html

1 pkg authentic Italian ladyfingers (they're hard, not soft)
8 oz mascarpone
1/2 c pumpkin puree
1 tsp cinnamon
1 tsp ginger
1/2 tsp freshly ground nutmeg
1-1/2 c powdered sugar (or to taste)
1 tsp pure vanilla extract
2-1/2 c heavy cream, whip & chill
1/8 c Frangelico or rum
crystallized ginger

Arrange ladyfingers on the bottom of a 9x9 pan. Pour liqueur over ladyfingers.

Mix mascarpone with the pumpkin, spices, sugar and extract. Fold in 1-1/2 cup of the whipped cream. Pour mixture over lady fingers. (If using large trifle bowl, you can layer the ladyfingers and cream mixture: just make sure you sprinkle lady fingers with liquid--orange juice or liqueur-- before covering with cream mixture). Gently spread remaining whipped cream on top of mixture. Sprinkle decoratively with additional cinnamon and crystallized ginger. Cover and chill at least two hours or overnight. Serves eight generously.

[Return to Top of Page]

Nutty Pumpkin Waffles with Pumpkin Maple Sauce
http://www.virtualcities.com/ons/ut/s/uts76011.htm 

Waffles:

2 c flour
3/4 c chopped nuts
1/4 c granulated sugar
2 eggs, separated
1 Tbs cornstarch
1/2 c pumpkin
2 tsp baking powder
1-3/4 c milk
2 tsp cinnamon
2 Tbs butter or margarine, melted
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp nutmeg

Maple Sauce:

3/4 c pumpkin
1 c maple syrup
1/4 tsp ground cinnamon

Combine flour, cornstarch, baking powder, cinnamon, salt, ginger and nutmeg in large bowl. Combine egg yolks, pumpkin and milk in medium bowl, mix well. Add to dry ingredients. Stir in butter or margarine. Beat egg whites in small bowl at high speed until soft peaks form. Gently fold into pumpkin mixture. Preheat waffle iron according to manufacturer's directions. Depending on size of waffle iron, pour 1/2 to 1-1/2 cups batter onto hot iron. Generously sprinkle with nuts. Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter and nuts. Serve with Pumpkin maple Sauce. Makes approximately 5 waffles. Sauce: In saucepan, heat pumpkin, maple syrup and cinnamon until warm.

[Return to Top of Page]

Pumpkin Crunch Cream Pie
http://sacbiz.com/hagoth/desserts.html#009

3/4 c cold milk
2/3 c slivered almonds
1 pkg vanilla instant pudding
2/3 c chocolate chips
1/2 c solid-pack pumpkin
3-1/2 c cool whip (thawed)
3/4 tsp pumpkin pie spice
1 graham cracker pie crust

Pour milk into mixing bowl, add pudding mix. Beat with wire whisk until well blended, 1 minute. Let stand for 5 minutes. Blend in pumpkin, spice, almonds, chips, and 2 cups of the whipped topping. Spoon into pie crust. Chill for 4 hours. Garnish with remaining cool-whip and chocolate curls.

[Return to Top of Page]

Pumpkin Cheese Tart
http://sunsite.auc.dk/recipes/english/o0350006.html

Crust:

1/3 c rolled oats
1 c crushed gingersnaps (20)
3 Tbs margarine or butter melted
¼ tsp cinnamon

Cream Cheese Filling:

16 oz lowfat cream cheese
1/2 tsp vanilla
1/3 c sugar
1 Tbs flour
1 egg
2 Tbs skim milk

Pumpkin Filling:

1 c canned pumpkin
1/3 c firmly packed brown sugar
1/2 tsp pumpkin pie spice
1/4 c skim milk

Caramel Sauce:

1/2 c brown sugar
1/4 c corn syrup
2 Tbs water
1 Tbs margarine or butter
1/4 tsp vanilla

Heat oven to 375F. Spray a 10" tart pan with a removable bottom with non-stick spray. Set aside. In a small bowl, combine all crust ingredients (note, you may grind the rolled oats if you desire) and mix well. Press in bottom and up the sides of the spray-coated pan. Bake for 6 minutes or until set. Set aside. In a large bowl, combine all cream cheese filling ingredients. Beat at medium speed until smooth and creamy. Reserve 2/3 cup of cream cheese filling and set aside. In a small bowl, combine all pumpkin filling ingredients and mix well. Add to the remaining cream cheese filling batter and mix well. Spoon into partially baked crust. Spoon dollops of reserved cream cheese filling randomly over pumpkin filling. Using a table knife, swirl the mixtures to marbleize them. Bake at 375F for 25-30 minutes, or until set. Cool 10 minutes. Remove sides of pan. Serve warm, or cool completely and refrigerate until serving time. Just before serving, in a small saucepan, combine all caramel sauce ingredients. Cook over medium heat until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Serve over warm tart. Store in refrigerator. Makes 10-12 servings. Pillsbury Fast and Healthy Magazine, Nov/Dec 1993

[Return to Top of Page]

Pumpkin Cookies

4 c flour
1-1/2 c butter
2 c quick cooking oats
2 c brown sugar
2 tsp baking soda
2 tsp cinnamon
1 egg
1 tsp salt
1 tsp vanilla
2 c pumpkin, puree (16oz)
1 c chocolate chips
1 c raisins
1 c chopped nuts
1/2 pkg M&M's

Preheat oven to 325 degrees F. Grease cookie sheets. Cream butter, sugar and egg, vanilla and pumpkin, beat it all until light and fluffy. Mix in dry ingredients, beat in cup by cup, mix all well. Drop on cookie sheets by teaspoonfuls, leave space they will spread out. Bake 20-25 minutes, or until firm and lightly golden brown. Remove from cookie sheets, cool on racks. Decorate with M&M right away or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon grated lemon peel 1 Tablespoon lemon juice Combine all three and glaze the cookies with it, or decorate with jelly beans for children. From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120

[Return to Top of Page]

Pumpkin Pie

9" unbaked pie shell
1-1/4 c pumpkin
3/4 c sugar
1/4 tsp salt
1/4 tsp ginger
1 tsp cinnamon
1 tsp flour
2 eggs, slightly beaten
1 c evaporated milk
1/2 tsp vanilla

Preheat oven to 400. Combine pumpkin, sugar, salt, ginger, cinnamon, and flour in bowl. Add eggs and mix well. Add milk and vanilla, mix. Pour into pie shell and bake 45-50 minutes or until knife inserted near center comes out clean.

[Return to Top of Page]

Pumpkin Bread Pudding

4 eggs
3 c whole milk
2 c mashed pumpkin
1 c brown sugar
1 t cinnamon
1/2 tsp grated nutmeg
1/2 tsp salt
1 tsp vanilla
6 c torn bread pieces
1 c dark raisins

Bourbon Sauce:

1/2 c unsalted butter
1 egg
1 c sugar
2 Tbs whole milk
1 c Sugar
2 Tbs Whole milk
1/2 c Bourbon

Beat eggs in a large bowl. Add milk and beat again. Stir in pumpkin, sugar, cinnamon, nutmeg, salt and vanilla. Add bread pieces and press with your hands to submerge bread in the milk mixture. (If you have the time, cover and refrigerate the mixture several hours or overnight; break up the bread the next day and bake as directed; if not, proceed as follows.) Set the mixture aside for 15 minutes. Use your fingers to break up the chunks of bread. Set aside 15 minutes and repeat. Add raisins. Heat oven to 350 degrees. Generously butter a 2 quart baking dish. Fill the dish with bread pudding mixture and bake for 1 hour, or until pudding is set. Serve warm, hot or cold with hot bourbon sauce.

Bourbon Sauce: Use unsalted real butter for the best bourbon sauce; margarine doesn't make a great sauce. Melt butter in a bowl set over hot but not boiling water. Combine egg, sugar and milk in a small bowl and beat until light colored. Add to butter and beat with a whisk over hot water until sugar dissolves - at least 5 minutes. Add bourbon and stir. Remove from stove and colored. Add to butter and beat with a whisk over hot water until sugar dissolves - at least 5 minutes. Add bourbon and stir. Remove from stove and serve.

[Return to Top of Page]

 
 Sherried Pumpkin Soup with Candied Apple
 from Michael Gagné, Chef-Owner, The Robinhood Free Meetinghouse
http://gonewengland.about.com/library/blrhfmpumpsoup.htm 

Ingredients:
 1 cup diced onions
 1 cup diced carrots
 1 cup diced celery
 1 cup diced leeks
 1 teaspoon minced garlic
 1/4 cup clarified butter
 1 cup sherry
 1 gallon pumpkin, roasted and peeled
 1 cup rice
 1 gallon chicken stock
 2 cups cream
 salt and pepper to taste
 pumpkin seeds
 apples

Instructions:

Sauté all vegetables in clarified butter until
translucent. Deglaze with sherry and reduce by half.
Add chicken stock, rice, salt and pepper, and pumpkin.
Cook until rice is exploded (very overcooked). Blend or
process, then run through a sieve. Add cream just before
reheating.

Garnish with roasted pumpkin seeds and julienned granny 
smith apples, which have been sauteed in butter and
turbinado sugar (carmelized); or add dumplings made with
your favorite biscuits with chopped carmelized apples in
the dough.

 
Pumpkin Ginger Muffins
from Brass Lantern Inn Searsport, Maine

Ingredients: 
    1-1/2 cups sifted all-purpose flour 
    1-3/4 teaspoons baking powder 
    1/2 teaspoon baking soda 
    1/2 teaspoon salt 
    3/4 teaspoon ground ginger 
    1/2 teaspoon ground cinnamon 
    1/2 teaspoon ground cloves 
    6 Tablespoons margarine, softened 
    1/3 cup granulated sugar 
    1/3 cup firmly packed light brown sugar 
    1 egg 
    2/3 cup canned pumpkin 
    1/2 cup buttermilk 
    1/2 cup finely chopped crystallized ginger (non-sulphured)

In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy. Beat in the egg and pumpkin. Add the flour mixture alternately with the milk, blending well. Fold in the chopped ginger.

Fill paper-lined or greased muffin pans three fourths full. Bake in a preheated 350 degree oven for 25 to 30 minutes or
until the muffins spring back to the touch.

Pumpkin Muffins
from Sugar Hill Inn in Franconia, New Hampshire

Ingredients

3-1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon vanilla
4 large eggs
1-1/2 cups sugar
1 cup oil
2 cups pumpkin
1 cup raisins

Preheat oven to 350 degrees, butter 3-inch muffin pan generously. In a small bowl, combine pumpkin, vanilla, eggs, oil and sugar. Sift flour, baking powder, soda, cinnamon and salt. Combine wet and dry ingredients, beat until smooth. Add raisins. Pour batter into greased muffin pan, filling each cup 2/3 full. Bake for 30 minutes until lightly browned.

1st Traveler's Choice Internet Cookbook.

Pumpkin Pancakes
from Carter Notch Inn  Jackson, New Hampshire

Ingredients 
    1-1/2 cups unbleached all-purpose flour 
    2 Tablespoons double-acting baking powder 
    2 Tablespoons firmly packed light brown sugar 
    1 teaspoon salt 
    2 teaspoons cinnamon 
    1 teaspoon ground allspice 
    1-1/2 cups canned evaporated milk (not condensed) 
    1 cup solid-pack canned pumpkin 
    2 large eggs, beaten lightly 
    1-1/2 teaspoons vanilla 
    1/4 cup bacon drippings

In large bowl stir together all dry ingredients. Stir in milk, pumpkin, eggs, 
vanilla, and bacon drippings. Combine well.
Heat a greased griddle over moderate heat until it's hot enough to make 
drops of water scatter over its surface. Pour batter onto griddle by 1/3 cup 
measures. Cook for 2 minutes per side, or until they are golden and cooked through. 

Serve with maple syrup, honey, or fruit.

Pumpkin Recipes came from http://landru.i-link-2.net/sanderee/pumpkin.htm now defunct url

Pumpkin Nut Bread

from Sugar Hill Inn in Franconia, New Hampshire

Ingredients:

3-1/2 cups flour

2 teaspoons baking soda

1-1/2 teaspoons salt

1 teaspoon cinnamon

2 teaspoons nutmeg

1/2 teaspoon ground cloves

3 cups sugar

1/2 cup salad oil

2/3 cup water

4 eggs

1 cup chopped walnuts

2 cups canned pumpkin

Grease two 9 x 5 x 3-inch bread pans. Mix together dry ingredients in large mixing bowl. Add remaining ingredients and mix well. Pour into loaf pans and sprinkle some walnuts on top. Bake at 325 degrees for 1-1/2 hours approximately.

Yields: 2 loaves

ewestgate
created ___
last updated July 30, 2009