Unusual Pumpkin Recipes
There are tons of sites with traditional
pumpkin recipes for pies, breads, cookies, etc.
This page, hopefully, will offer a recipe that you do not have yet.
Pumpkin Fudge #1
Before stating, grease a 9"x13" pan.
|
3 Cups Sugar |
12 Ounces Butterscotch Bits |
| 1. Combine the first 5 ingredients (on the left) in
a large, heavy saucepan. Stir constantly as you bring this all to
a boil. Once you get it boiling, reduce the heat and cook to the
soft-ball stage which is 234°F or 115°C for about 25 minutes.
2. Remove from heat and stir in the butterscotch bits. Then add the remaining ingredients. 3. Blend well and spread evenly in a buttered 13" x 9" pan. 4. Cool and cut into squares. Wrap tightly and store in the refrigerator. |
Pumpkin Fudge #2
|
2 Cups Sugar 1/2 Cup Evaporated Milk |
1/2 Teaspoon Cinnamon 1/4 Teaspoon Cornstarch 1/2 Teaspoon Vanilla Extract |
Grease a 9" square baking pan with butter.
| 1. Combine the sugar, milk, pumpkin, cinnamon
and cornstarch in a large saucepan.
2. Cook over low heat, stirring constantly, until the mixture boils. 3. Keep stirring and continue to cook until you reach 236°F on a candy thermometer. 3. Then remove from heat, add in the vanilla and beat with an electric mixer until the mixture is smooth. 4. Scrape into the prepared pan and cool. 5. After it's totally cooled, cut into squares. Or wrap carefully and store in the refrigerator. |
Pumpkin Jerky (or Fruit Roll)
|
4 Cups Pumpkin Puree |
1/4 Teaspoon Nutmeg |
| 1. Combine all the ingredients. Then
spread the mixture on a cookie sheet and cover with plastic
wrap. Note: I would put parchment paper on the cookie sheet to prevent sticking. 2. When the mixture is dry enough to peel off, dust it with
cornstarch lightly and tear it into pieces to look like jerky. Makes 2 pieces. NOTE: Best if eaten within a day or two. But, if you store it, keep it in a cool, dry place. |
Mango Pumpkin Smoothie
|
1 Cup Mango Juice (Or any other 100% fruit Juice) |
1 Tablespoon Sugar |
| 1. Put all of the above ingredients into a blender
and purée until smooth. 2. Adjust the flavorings per desire. 3. Serve cold. Makes 2 Servings |
Apple, Cranberry & Pumpkin
Stuffing
(To stuff a 16 lbs. turkey or to make as a casserole
to serve 12)
|
1 Pound Fresh Pumpkin with Seeds and Fibers removed. Cut into big chunks. 1 16 oz. Package of Stuffing Mix. 2 Granny Smith or other Tart Apples 2 Stalks Celery (Chopped = 1 Cup) |
1 Cup Fresh Cranberries 1 Tablespoon Crumbed, Dried Sage 2 Teaspoons Salt 1 Teaspoon Dried Thyme 1 Tablespoon Unsalted Butter 2 1/2 Cups Boiling Water Freshly Ground Pepper |
Preheat Oven to 400°F
| 1. Brush the pumpkin chunks with oil. Bake
for 45 minutes or until the pumpkin is easily pierced with a fork.
2. When cool enough to handle, mash the pumpkin slightly and measure 2 Cups. (You can store the rest in the refrigerator for up to a week or freeze it up to 3 months.) 3. Reduce the oven to 350°F. Grease a 2-quart casserole dish with butter (if preparing this as a side dish). 4. Mix together thoroughly the pumpkin, stuffing mix, apples, celery, onion, cranberries, sage, salt, thyme and papper to taste in a large bowl. Use your hands to mix well - especially the spices among the crumbs. 5. Melt the butter in the boiling water and add to the dry mix. Mix together with your hands until the crumbs are thoroughly moistened. 6. Spoon the stuffing mix into the prepared casserole dish and bake for 45 minutes. Or... 7. Stuff your prepared 16 pound turkey (and put any unused mixture into a small casserole dish.) Roast your turkey as you usually do. |
Creamy Pumpkin Sauce
(For vegetables, on meats, crepes, etc.)
|
2 Tablespoons Butter |
1/2 Cup Canned, Unsweetened Pumpkin |
| 1. Heat the butter over medium heat in a medium
sized saucepan.
2. Add the flour and cook over the medium heat for 1 minute as the mixture bubbles. 3. Add the milk and continue to cook for several more minutes until the mixture begins to boil and thicken. 4. Boil for 1 minute. (The mixture should be smooth and creamy) 5. Stir in the pumpkin, salt and nutmeg. Set aside or serve immediately. |
Basic Toasted Pumpkin Seeds
| Wash one cup of seeds and dry. Melt 1 tablespoon of
butter in a jelly roll pan, add seeds and coat by shaking thepan.
Place in a 425°F oven and toast for 20 minutes (stir occasionally)
until light brown. Salt, cool and store in a covered jar. Use on salads or just to munch. |
Pepitas aka Curried Mexican Pumpkin Seeds
|
1/4 Cup Curry Powder 1 Garlic Clove (Crushed) |
1 1/2 Teaspoon Salt Juice from 1/2 a lemon 2 Cups Salted Pumpkin Seeds |
| 1. Mix together in a saucepan: Curry, 1/4 Cup
warm water, garlic, 1 teaspoon salt and lemon juice.
2. After it's all blended, add 1 cup of water. Then heat. Stir constantly until mixture simmers. 3. Add in the pumpkin seeds and simmer for 5 minutes. 4. Drain (Save the curry mixture to use for more seeds) 5. Spread the seeds out on a baking sheet. Dot with butter. Sprinkle with 1/2 teaspoon salt and toast in an oven at 275°F for about one hour. (Seeds should be crispy) Makes 2 Cups Note: To curry more seeds, mix 2 teaspoons curry into the remaining mixture, add water so that you have 1 1/2 cups of mixture and then repeat. |
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