Pumpkin Recipes from the Amish and Mennonite Communities

Fall is in the air and the pumpkin harvest opens the celebrations from Halloween to Thanksgiving dinner. Pumpkins have become a tradition and so have the recipes to use the bounty.

These recipes are from Amish and Mennonite cookbooks, provided by Cottage Craft Works .com where you can also purchase these cookbooks.

Pumpkin Bread

1 lb. can pumpkin

½ tsp. ginger

½ cup molasses

Butter

1 tsp. cinnamon

¼ tsp. allspice

1 cup milk

2 eggs

Beat eggs with fork until light and fluffy. Add pumpkin. Mix well. Add spices, molasses, and milk. Mix well. Grease loaf pan or casserole dish with butter. Pour mixture into pan and bake 1 hour at 350°

Recipe from: The Keepers at Home Healthy Choices Cookbook

Pumpkin Bars

2 eggs

¼ cup melted butter

¾ cup applesauce

3 cups ripe bananas, mashed

¼ cup honey

1 tsp. vanilla

2-1/2 cups whole wheat flour

½ cup oat bran

2 tsp. baking powder

2 tsp. baking soda

½ tsp. salt

Combine ingredients to make a batter and split in half. Add ½ cup cocoa powder to half of batter. Spread in greased jelly roll pan. Pour remaining batter over top and spread evenly. Bake at 350°

Recipe from: The Keepers at Home Healthy Choices Cookbook

Pumpkin Pecan Pie

4 eggs, slightly beaten

2 c. canned or mashed cooked pumpkin

1 c. sugar

½ dark corn syrup

½ tsp. cinnamon

¼ tsp. salt

1 tsp. vanilla

1 c. chopped pecans

1 unbaked 9” crust

Combine all ingredients except pecans. Pour into pie shell. Top with pecans. Bake at 350° for 40 minutes or until set.

Recipe from: Cooking with the Horse & Buggy People II

Frozen Pumpkin Dessert

2 cups pumpkin

¾ cup sorghum

½ tsp salt

½ tsp nutmeg

2 tsp cinnamon

¼ tsp ginger (optional)

1 qt whipped cream

1 tsp vanilla

Fold all ingredients together carefully. Do not over mix. Fills 9 x 13 pan. Freeze by itself or on top of graham cracker crust.

Recipe from: The Keepers at Home Healthy Choices Cookbook