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And you thought pumpkins were just for decorating!  Here are some fun and delicious things to do with pumpkins.......


Preparing pumpkin for cooking:  Clean and peel the pumpkin and cut into large pieces.  Boil in a small amount of water until very tender.  Drain very well and then run them through a food processor.  Hint for freezing:  If you want to freeze the pumpkin for future use, pour into individual plastic containers.  Squeeze a little fresh lemon on the top to prevent browning in the freezer.

Catalog of Recipes (just click on the recipe of interest)

Pumpkin Seeds Pumpkin Soup   Pumpkin Cookies  
Baked Whole Pumpkin Pumpkin Pie Pumpkin Bread
Pumpkin Cheesecake Spicy Pumpkin Pancakes Spicy Pumpkin Bars
Pumpkin Waffles with Maple Apple Syrup Pumpkin Yeast Bread Pumpkin Pie Pudding
Pumpkin Chip Drops Pumpkin Pie Cake  

New in 2005 ....
Popcorn – Stovetop Sunflower Seeds Popcorn – Microwave




Pumpkin Seeds

OK, now your ready to cook, but wait - what do you do with the seeds??  Pumpkin seeds are great snacks and are good in soups or salads too!  Kids love them!  

Wash & dry seeds.  Spread them in a single layer on a baking sheet and sprinkle with salt.  Bake at 350 degrees until lightly browned and crunchy.  Variations:  garlic salt, pumpkin pie spice or Old Bay seasoning for a change of flavor.




Pumpkin Soup

            1/4 c. chopped onion

            1 tbsp. margarine or butter

            1- 14 oz. chicken broth

            ½ c. finely chopped, peeled potato

            ½ c. frozen corn

            ½ c. finely chopped, red or green pepper

            1 c. pumpkin

            1/4 tsp salt

            1 c. half & half, or milk

            1/4 tsp. pepper

In a large saucepan, cook onions in margarine until tender.  Stir in broth, potato, corn and red/green pepper.  Cover & simmer about 15 minutes.  Stir in pumpkin, salt & pepper.  Slowly add half & half or milk, stirring constantly.  Heat until hot & serve.  Serves four. 


Pumpkin Cookies

            1.  1 c. shortening                                

            2.  1 c. sugar                           

            3.  1 egg                                          

            4.  2 c. flour                             

            5.  1 tsp. baking soda

            6.  1 tsp. baking powder

            7.  1 tsp. cinnamon

            8.  ½ tsp. vanilla

            9.  1 c. pumpkin           

Mix all together in order listed.  Drop by teaspoonfuls on ungreased baking sheet.  Bake at 375 deg. for 10-12 minutes.  After cooling, spread cream cheese icing on cookies.  Makes approx. 3 dozen.




Baked Whole Pumpkin

            1 med. pumpkin, approx. 5-7 lbs. 

            6 Eggs

            2 c. whipping cream

            ½ c. brown sugar

            1 tbsp. molasses         

            ½ tsp. grated nutmeg

            1 tsp. cinnamon

            1/4 tsp. ginger

Cut the lid off the pumpkin and remove the seeds.  Mix the remaining ingredients.  Fill the pumpkin with the mixture and top with 2 tbsp. butter.  Cover with the pumpkin lid and place in a baking pan.  Bake at 350 deg. for 1 to 1-1/2 hours or until mixture has set like a custard.  Serve from the pumpkin at your table, scraping some of the meat from the pumpkin with each serving.  An interesting and tasty substitute for pumpkin pie.


 Pumpkin Pie

            1-3/4 c. pumpkin

            2/3 c. sugar

            1 tsp. ground cinnamon

            ½ tsp. ground ginger

            ½ tsp. ground nutmeg

            3 eggs

            2/3 c. evaporated milk

            ½ c. milk

            pastry for a single crust pie

In a large mixing bowl, stir together pumpkin, sugar, cinnamon, ginger and nutmeg.  Add eggs.  Using a wire whisk, lightly beat until combined.  Gradually stir in evaporated milk until blended.  Pour into prepared pie pastry shell.  Cover edge of crust with foil to prevent over browning & bake at 375 deg. for 25 minutes.  Remove foil and bake about 25 minutes more or until a knife inserted near the center comes out clean.  Cool pie on a wire rack and then serve.  Store covered in the refrigerator.  Serves 6.


Pumpkin Bread

            1 c. pumpkin           

            2 eggs, beaten

            ½ c. oil            

            1-1/2 c. sugar

Mix together and then add...

            1-3/4 c. shifted flour       

            ½ tsp. baking soda

            ½ tsp. nutmeg            

            ½ tsp. cinnamon

            ½ tsp. baking powder  

            ½ tsp. ground cloves

            1 tsp. salt

Mix well and pour into a greased loaf pan.  Bake at 350 deg. for 1 hour.  Makes 1 loaf.




This will easily become a Thanksgiving favorite!....


Pumpkin Cheesecake

            2 c. vanilla wafer crumbs

            1/4 c. melted margarine

Combine the crumbs and margarine, press on the bottom and sides of a 9”  spring form pan.

            2  8 oz. pkge. of light cream cheese, softened

            3/4 c. sugar               

            1 tsp. vanilla

            3 eggs                         

            1 c. pumpkin

            3/4 tsp. cinnamon                     

            1/4 tsp. ground nutmeg

Combine cream cheese, sugar and vanilla.  Mix well.  Add eggs, one at a time, mixing well after each.  Add pumpkin and spices, mix well.  Pour into crust.  Bake at 350 deg. for 55 minutes.  Loosen cake from rim of pan, cool before removing rim.  Chill.  Store in refrigerator.  Makes 10 to 12 servings.




Spicy Pumpkin Pancakes

            2-1/3 c. Bisquick Original baking mix

            1/3 c. pumpkin

            1-1/4 c. milk

            1/4 c. vegetable oil

            2 tbsp. sugar

            3/4 tsp. pumpkin pie spice

            2 eggs

Heat griddle or skillet; grease if necessary.  Stir all ingredients until blended.  Pour batter by scant 1/4 cupfuls onto hot griddle.  Cook until edges are dry.  Turn; cook until golden brown.  About 18 pancakes.  Substitution for pumpkin pie spice - 1/4 tsp. each of ground cinnamon, ground nutmeg & ground ginger.




Spicy Pumpkin Bars

            1 c. flour                             

            1 c. whole wheat flour

            1-1/2 c. firmly packed brown sugar

            2 tsp. baking powder

            1 tsp. baking soda                 

            1 tsp. cinnamon

            ½ tsp. nutmeg

            ½ tsp. cloves

            1/4 tsp. salt

            ½ c. oil

            ½ c. apple juice

            2 cups pumpkin

            2 eggs

Heat oven to 350 deg.  Grease and flour 15x10x1-inch baking pan.  Lightly spoon flour into measuring cup; level off.  In large bowl, combine all ingredients; beat at low speed until moistened.  Beat 2 minutes at medium speed.  Spread in greased and floured pan. 

Bake at 350 deg. for 20 to 30 minutes or until toothpick inserted in center comes out clean.  Cook 1 hour or until completely cooled.


                        1 3 oz. pkg. cream cheese, softened

                        2 tbsp. margarine or butter, softened

                        ½ tsp. vanilla

                        3 c. powdered sugar

                        1 to 2 tbsp. milk

            In small bowl, combine cream cheese and margarine; blend well.  Stir in vanilla.  Add powdered sugar and enough milk for desired spreading consistency; beat until smooth.  Frost cooled bars.  If desired,             sprinkle with nutmeg.  Refrigerate 30 minutes or until set.  Cut into bars.  Store in refrigerator.  48 bars.




Pumpkin Waffles with Maple Apple Syrup

            Maple Apple Syrup (below)

            2-1/3 c. Bisquick Original baking mix      

            ½ c. pumpkin

            1-1/2 c. milk

            1/4 c. vegetable oil

            2 tbsp. backed brown sugar

            1 tsp. pumpkin pie spice

            2 eggs

            1/4 c. chopped pecans (optional)

Prepare Maple Apple Syrup; keep warm.  Heat waffle iron; grease if necessary.  Stir remaining ingredients except pecans until smooth.  Pour batter onto center of hot waffle iron.  Bake until steaming slows and waffle is golden brown.  Carefully remove waffle.  Sprinkle with pecans.  Serve with syrup.  6 waffles (7-1/2”)

            Maple Apple Syrup

                        ½ c. maple-flavored syrup

                        ½ c. frozen apple juice concentrate

            Heat ingredients over medium heat, stirring occasionally, until juice concentrate is melted and mixture is warm.


 New 2005 Recipes......



For your bread machine.....


Pumpkin Yeast Bread

            ½ c. plus 2 tbs. water (70 to 80 degrees)

            ½ c. cooked or canned pumpkin

            1/4 c. butter or margarine, softened

            1/4 c. instant nonfat dry milk powder

            1/4 c. packed brown sugar

            1 tsp. ground cinnamon

            ½ to 1 tsp. ground nutmeg

            3/4 tsp. salt

            1/8 tsp. ground ginger

            2-3/4 c. bread flour

            1 package (1/4 oz.) active dry yeast

In bread machine pan, placed all ingredients in order suggested by manufacturer.  Select basic bread setting.  Choose crust color and loaf size if available.  Bake according to bread machine directions(check dough after 5 minutes of mixing; add 1 to 2 tbs of water or flour if needed).  Yield 1 loaf, 16 slices (about 1-1/2 lbs.)


 Pumpkin Pie Pudding

            1 can (15 oz.) solid pack pumpkin

            1 can (12 oz.) evaporated milk

            3/4 c. sugar

            ½ c. biscuit/baking mix

            2 eggs, beaten

            2 tbs. butter or margarine, melted

            2-1/2 tsp. pumpkin pie spice

            2 tsp. vanilla extract

            Whipped topping, optional

In a large bowl, combine the first eight ingredients.  Transfer to a slow cooker coated with nonstick cooking spray.  Cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees.  Service in bowls with whipped topping if desired.  Yield: 6-8 servings.




Pumpkin Chip Drops

            1 c. butter or margarine, softened

            1 c. sugar

            1 c. packed brown sugar

            1 egg

            1 tsp. vanilla extract

            2 c. all purpose flour

            1 c. quick-cooking oats

            1 tsp. baking soda

            1 tsp. ground cinnamon

            ½ tsp. salt

            1 c. cooked or canned pumpkin

            1cup(6 oz.) semisweet chocolate chips

In a mixing bowl, cream the butter and sugars.  Beat in egg and vanilla.  Combine flour, oats, baking soda, cinnamon and salt; add to the creamed mixture alternately with pumpkin.  Stir in the chocolate chips.  Drop by tablespoonfuls 2 inches apart onto greased baking sheet.  Bake at 350 deg. for 9-12 minutes or until golden brown.  Cool on wire racks.  Yield:  4 dozen.


Pumpkin Pie Cake

1 box yellow cake mix (reserve one cup of dry mix)
1 stick butter, melted
1 egg
Mix above together and pat into greased 9x13 pan

Mix together:

1 large can of pumpkin
3 eggs
Ό cup sugar
½ cup packed brown sugar
2/3 cup milk
spices as listed on pumpkin can for pie
Mix well and pour over cake


½ stick butter
1 cup reserved cake mix
½ cup sugar
Mix together with pastry blender and sprinkle on top of pumpkin mixture

Bake 55 minutes at 350 degrees. Test for doneness by inserting a knife

From the kitchen of Sue Baumes

Popcorn – Stovetop 

Kids will need parents help for this project!!! 

1st Remember you need to let your popcorn ears dry until about mid-November.  They are to wet to pop when you first take them home. 

Once dry, remove a few kernels put in microwave for 2.5 minutes. If they pop, then the whole ear is ready. 

Remove all kernels from cob. Measure amount of corn in a measuring cup. In a large size (6-10 qt.) pan with good lid.

Put vegetable oil about 1 part oil for every 3 parts corn. i.e. 1/3 cup oil per 1 cup of un-popped corn. Best to cook less than 1/2 corn per batch. To much corn will cause pan to overflow. 

Heat oil on high temp on stovetop with 2 kernels in the oil. Keep lid on until you hear them pop. Don’t lift lid before popping is complete you may be burnt by hot oil!!!! 

When the 2 test kernels pop, remove lid and carefully add the batch of un-popped corn, promptly replace lid and listen for popping. Gently shake pan to keep un-popped kernels on bottom of pan. When popping is complete, empty popcorn into large bowl for serving. Again be careful the popcorn can be very hot!!! 

Salt and season to taste.


Sunflower Seeds

Kids will need parents help for this project!!! 

Remove seeds from 1 large sunflower head.  Clean seeds by hand, to remove foreign material and any bad looking seed (holes in them, hallow or rotten). 

Boil water, 1 quart or so, and put a large amount of salt in it (about 4 table spoons).  You can also add chili powder, garlic, old bay or other similar spices to the water. 

Pre--heat your oven for 350 degrees 

Boil seeds in water salt spice mix for 4 or 5 minutes. 

Drain and place on cookie sheet and bake 20 to 30 minutes. 

Let cool and their ready to eat!!! 

This is one of those projects you may want to cook a few heads at the same time so you clean up only one mess.



Popcorn – Microwave

Kids will need parents help for this project!!! 

1st Remember you need to let your popcorn ears dry until about mid-November.  They are to wet to pop when you first take them home. 

Once dry, remove a few kernels put in microwave for 2.5 minutes. If they pop, then the whole ear is ready. 

Larger ears may need to be broken in half. Place ear in microwave for about 3 minutes on high.  If popping stops, stop the microwave because the ear can burn and it smells worse than burnt popcorn. If you want to avoid the mess put the ear in a paper bag. 

When popping is complete, empty popcorn into large bowl for serving. Again be careful the popcorn can be very hot!!! 

Salt and season to taste.


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