Saturday, October 20, 2012


       This is the time of the year when pumpkins are plentiful.    After you have carved the face and used them for punch or soup bowls, now it time to bake. I want to share a few recipes some are my old favorite and today I have a new recipe to share. 


There's no shame in using canned pumpkin. Even professional bakers do it. But if you're using fresh, choose small, flavorful sugar pie pumpkins--and save the big ones for carving.
NO BAKE PUMPKIN PIE ( my go to pie every year)

* 1 (9 inch) prepared graham cracker crust
* 1 (.25 ounce) package unflavored gelatin
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 (14 ounce) can sweetened condensed milk
* 2 eggs, beaten
* 1 (15 ounce) can pumpkin puree
1. In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
2. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

Pumpkin Pancakes (all time favorite)



2 1/2 cup Aunt Jermima Original Pancake Mix
3 tablespoons brown sugar
2 1/2 teaspoon pumpkin pie spice
1 3/4 cups milk
1 cup pumpkin puree
2 eggs
2 tablespoons vinegar
2 tablespoons vegetable oil


1. In a separate bowl, mix together the milk, eggs, pumpkin, oil, and vinegar. Combine the dry ingredients, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Try maple pumpkin syrup. Mix 1/2 c. pure maple syrup with 1/2 c. or so pumpkin puree and a pinch of cinnamon. Heat it up until warm. Adds the perfect touch to these pancakes!These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
JENNIFER CONWAY’S PUMPKIN BREAD (New recipe just try it today yummy)
  • 3 1/2 cups Flour
  • 1/4 tsp. Baking Powder
  • 2 tsp. Baking Soda
  • 1 1/2 tsp. Salt
  • 1 tsp. each: Nutmeg, Cloves, Cinnamon
  • 1 1/2 cups each: Granulated Sugar, Packed Brown Sugar
  • 1 cup Vegetable Oil
  • 2 cups Canned Pumpkin (Libby's is best!)
  • 4 Eggs
  1. Sift together flour, baking soda, baking powder, salt and spices.
  2. Add sugar and mix well
  3. Add oil and pumpkin, stirring until well-combined
  4. Add eggs one at a time, blending thoroughly
  5. Pour into 2 greased and floured 9 1/2x5 1/4" loaves
  6. Bake @ 350 degrees for 50-60 minutes or until toothpick comes out clean
  7. Let cool for 5 minutes
  8. Remove from pans and place in wire racks to cool completely

No comments:

Post a Comment