Sunday, October 10, 2010

How does your garden grow? Part 29: Pumpkin Pumpkin Pumpkin and more Pumpkin!

I grew pumpkins in my garden this year. I made the mistake of growing two types. Maybe this wasn't a mistake, but something happened. I blame nature. The pumpkins I grew to cook and puree didn't grow into perfect little edible pumpkins. They sure were cute, but not edible by any means. Grr. My Long Island Cheese Pumpkins turned bright orange and they are supposed to be a tan kind of color. I'm not even going to attempt to cook one of those up. Here are my favorite pumpkin recipes anyway.

Pumpkin Bars with Cream Cheese Frosting

Go get it:

4 eggs

2 cups sugar
1 cup oil
1 3/4 cup pureed pumpkin or a 15oz can pumpkin
2 cups flour
2 tsp baking powder
1 tsp soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 bag of dark chocolate chips


3 oz cream cheese
3/4 stick margarine or butter
3 cups powdered sugar
1 tsp vanilla
1 T milk

Go make it:

1. Mix 1st four ingredients well and then add dry ingredients.
2. Stir in 1/2 cup nuts
3. Fold in chocolate chips.
4. Pour into greased jelly roll pan or for thicker bars a 9 x 13 pan. Bake approximately 25 minutes.
5. Cool then frost. After spreading on bars sprinkle with chopped nuts if desired.

Pumpkin Bread with Cream Cheese Icing

Go get it:

3 1/2 c. all-purpose flour

1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. each nutmeg, cloves, cinnamon
1 1/2 c. each granulated sugar and packed brown sugar
1 c. oil
1 3/4 c. pureed pumpkin or one 15 oz. can pumpkin
4 eggs
1 c.  nuts (optional)


1 cup powdered sugar
1 tsp. vanilla
milk or water

Go make it:

1. Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.

2. Mix dry ingredients with the oil and pumpkin, stirring until well combined.
3. Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans.
4. Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.
5. Make icing. Add water/milk until you reach desired consistency. Pour over bread once fully cooled or it will all melt and pool at the bottom of your loaf and not stay on top where it belongs. 

Roasted Pumpkin Seeds

Go get it:

3 cups fresh pumpkin seeds

4 cups water
3 teaspoons salt
1 tablespoons olive oil
1/4 teaspoons paprika

Go make it:

Heat oven to 350 degrees F. Place pumpkin seeds, water, and 2 teaspoons of salt in a large saucepan and bring to a boil for 15 minutes. Drain seeds, blot dry, and toss with olive oil, paprika, and remaining teaspoon of salt. Spread the seeds in a single layer on a nonstick baking pan; roast until lightly golden and crisp -- about 30 minutes. Store in the freezer for freshest taste.

What's your favorite savory or sweet pumpkin recipe? I'd love to share your recipes here. :)

1 comment:

Liz said...

Yummy those recipes sound great!! I LOVE cream cheese icing and roasted pumpkin seed have been one of my favorites since I was a kid!

Even though it was suppose to be tan I bet the bright orange was pretty but I know how frustrating it is when things don't turn out the way they are suppose to!