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Lately I’ve been craving lots of pumpkin. I like to blame that desire on this baby that’s been in my belly for 32 weeks now. So out of desperation and lack of desire to leave the house, I see what I can make with what I have around.

I found this recipe for bars and since I didn’t have enough cream cheese I decided to combine it with the pie recipe on the back of a Libby’s Pumpkin can.

They turned out to be just what I wanted.

Image

Recipe (Carrie version):

CRUST:
1 cup white whole wheat flour
1/2 cup brown sugar
8 tablespoons butter (softened)
3/4 cup chopped pecans
Pulse together in food processor til crumbly. Press most in 9×11 pan but save a bit for topping.
Bake at 350 for 15 min.
FILLING:
1 can of pumpkin
1 can of evaporated milk (12 ounce)
2 eggs
Softened cream cheese (3 ounces or more)
1 tsp. nutmeg, vanilla, cinnamon, allspice (whatever you have of these)
pinch of salt, ginger, cloves
3/4 C. sugar
Mix together with hand mixer and pour into baked crust. Top with the rest of the crumbly toppings. Bake at 350 for 45 min.
Cool. Eat. Add whipped cream/ice cream..you know the drill.

A delicious addition to your fall menu. Though I usually find leftover muffins to be dry and useless, I actually almost like these better the next day.

Adapted from The Muffin Baker’s Guide by Bruce Koffler

1 1/3 cups whole wheat pastry flour

2/3 cup all-purpose flour

1/4 cup sugar

2 T flaxmeal

3 1/2 t baking powder

1/2 t freshly grated nutmeg

1 t cinnamon

2/3 cup pumpkin puree

1 cup milk

1 egg

1/4 cup veggie oil

Preheat over to 400. Grease 12 muffins cups. Stir together the flours, salt, sugar, baking powder, nutmeg and cinnamon. In another bowl, combine the pumpkin, milk, egg and oil. Combine the two mixtures; don’t over-mix. Divide batter between muffin cups. Bake for about 18 to 20 minutes. Remove from muffin tins and cool on a wire rack.

Yield: 12 muffins

I know, I said I’d stay away from the pumpkin for a while. I just couldn’t resist this one, especially since I had the exact amount of pumpkin sitting in a jar in the fridge, and some cream cheese that desperately needed used, and almost the perfect amount of graham crackers. It was just meant to be.


I got this recipe from a friend and adapted it to make it just a tad healthier.

1 9-inch graham cracker crust (recipe below)
14 oz cream cheese (1 3/4 blocks)
1/2 cup white sugar
1/2 t vanilla
2 eggs
3/4 cup pureed butternut squash or pumpkin
1/2 t cinnamon
pinch nutmeg
pinch ground ginger

Beat the cream cheese with the sugar and vanilla. Add the eggs, one at a time and beat until well incorporated. Spread 1 cup of this mixture on the bottom of your pie crust.

To the remaining batter, add the pumpkin, cinnamon, nutmeg, and ginger. Spread on top of the plain filling in your crust. Bake at 325 for about 40 minutes or until set in the middle. Cool and then chill a couple hours before serving.

Graham Cracker Crust
Recipe adapted from makeandtakes.com
1 cup (slightly generous) graham cracker crumbs
1/4 cup sugar
4 T butter, melted
1/2 t cinnamon
Mix everything together and press into a 9-inch pie pan. Bake at 375 for about 8 minutes. Cool. Freeze or use immediately.

These are butternut squash babes.

Wash them and cut off their tops.

After cutting them in half from top to bottom, scoop out the seeds into your son's bowl of uneaten oatmeal. This is good chicken food. You could also roast the seeds. I wasn't hungry for pumpkin seeds yesterday.

Place them cut side down on a cookie sheet (with sides) or a baking dish. Bake at 375 for 45 minutes to an hour or until they are very soft when poked with a fork.

10 minutes after oven removal, there's a good chance your squash will collapse.

When cool enough to handle, scoop out the flesh.

Puree until very smooth with the appliance of your choice...food processor, stick blender, or regular blender.

A note – from these two rather small squashes, I got about 3 cups of puree.

Hi. I’m Zoe. I like to cook. I apologize if I get annoying…especially about healthy food. I’ll try to keep my big mouth shut. Forgive me ahead of time. Oh, and thanks to everyone for voting me on here!

So, here’s some pumpkin pie to feast your eyes on:

mmm, pie

my piece

2 cups milk

1 1/3 cup pureed butternut squash* (or pumpkin from a can)

1 huge egg or 2 small ones

1/2 t salt

2/3 cup sugar

2/3 t cinnamon

1/4 t nutmeg (I use freshly grated)

1/3 t ground ginger

1 9-inch pie crust, unbaked

In a small sauce pan, simmer the milk until it reduces to one cup. This is evaporated milk. Cool slightly.

In a small bowl, mix the sugar with the spices. Set aside.

Meanwhile, blend the pumpkin, eggs and salt together well (really well…blend the heck out of it). When milk is coolish, add it to the pumpkin and blend again. Then blend in the sugar mixture and blend to dissolve it. Pour into your pie shell. Bake in a preheated 425 degree oven for 12 minutes. Reduce oven to 325 and bake another 30 to 40 minutes or until no longer runny in the middle. It will still jiggle a little but it shouldn’t look raw. Cool and devour.

*Be sure to use butternut squash if you are making your own puree! Google an image of it if you are unsure what it looks like. No other pumpkin will do, according to my family.