classic pumpkin recipes

Fall is the time for pumpkins, a versatile vegetable that is usually treated like a fruit, in many different sweet recipes. They can be used as food for animals and people and every part of the fruit is eaten by someone. Every once in a while I will roast the pumpkin seeds (if you do use kosher salt not table salt) but my favorite uses are in deserts.

I made a pumpkin pie fresh from a pumpkin, once ,and never again. It is too much work, canned pumpkin is better, there is something about the pumpkin mellowing in the can that makes it better. Even Martha Stewart used canned pumpkin, so I don't feel guilty. The only use I have for fresh pumpkins is Jack O Lanterns.

Below are some of my favorite recipes

INGREDIENTS

3/4 CUP SUGAR

1 TEASPOON GROUND CINNAMON

1/2 TEASPOON GROUND GINGER

1/4 TEASPOON GROUND CLOVES

2 EGGS

15 OUNCE CAN PUMPKIN

12 OUNCE CAN EVAPORATED MILK

INSTRUCTIONS

Make one crust pie using your favorite recipe. Preheat oven to 425 degrees

Mix sugar and spices in small bowl.

Beat eggs lightly in large bowl, then stir in sugar mix and pumpkin.

Gradually sir in milk. Pour into pie shell. To prevent pie crust from getting too dark, cover the edges with aluminum foil.

Bake at 425 for 15 minutes then reduce heat to 350 degrees and back and additional 40-50 minutes. Bake until knife inserted near center of pie comes out clean.

Makes one pie

INGREDIENTS

1 CUP CANNED PUMPKIN

1/2 CUP COLD MILK

LARGE PKG (6 SERVING) INSTANT VANILLA PUDDING MIX

1 TEASPOON PUMPKIN PIE SPICE

8 OUNCE CONTAINER THAWED WHIPPED TOPPING

GRAHAM CRACKER PIE CRUST

INSTRUCTIONS

Combine pumpkin,milk,spice and pudding mix in small bowl. Beat on low speed for one minute.

Fold in 2 1/2 cups of the whipped topping.

Spoon into crust and freeze until firm, about 4 hours. Top with remaining whipped topping when served.

INGREDIENTS

2 8 OUNCE CREAM CHEESE PACKAGES, AT ROOM TEMPERATURE

1/2 CUP CANNED PUMPKIN

1/2 CUP SUGAR

1/2 TEASPOON VANILLA

DASH OF GROUND CLOVE AND NUTMEG

2 EGGS

GRAHAM CRACKER PIE CRUST

INSTRUCTIONS

Preheat oven to 350 degrees

Mix cheese, pumpkin,sugar, vanilla and spices at medium speed until well blended. Add in eggs, mix until blended.

Pour into crust. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refirgerate for at least 3 hours before serving

INGREDIENTS

2 2/3 CUPS SUGAR

2/3 CUP SHORTENING

16 OUNCE CAN PUMPKIN

2/3 CUP WATER

4 EGGS

3 1/2 CUPS FLOUR

2 TEASPOONS BAKING SODA

1 1/2 TEASPOONS SALT

1 TEASPOON GROUND CINNAMON

1 TEASPOON GROUND CLOVES

1/2 TEASPOON BAKING POWDER

2/3 CUP COARSELY CHOPPED NUTS (OPTIONAL)

2/3 CUP RAISINS (OPTIONAL)

INSTRUCTIONS

Preheat oven to 350 degrees. Grease bottoms of 2 9 inch loaf pans or 3 8 inch loaf pans.

Mix shortening and sugar in large bowl. Stir in pumpkin,water and eggs.

Mix in flour and the rest of the ingredients except the nuts and raisins. When well mixed add the nuts and raisins if you desire.

Pour into the pans. Bake until wooden pick inserted in center comes out clean, about 60 to 70 minutes.

Cool in pans 5 minutes then remove from pans to cool completely