Easy Pumpkin Recipes
Pumpkin bread, muffins, pies, squares, bars, pudding, pumpkin butter recipes.
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Pumpkin Breads and Muffin Recipes
Pumpkin Bread
2 c. flour
1-1/2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1-1/2 to 2 tsp. cinnamon
1/2 tsp. ground cloves
1 c. (2 sticks) margarine, melted
3 eggs, slightly beaten
2 c. (16 oz.) fresh or canned pumpkin
1-1/2 to 2 c. raisins
Preheat oven to 350 degrees. Grease loaf pans with Crisco shortening. Using a
large bowl, mix flour, sugar, baking powder, soda, salt, nutmeg, cinnamon and
cloves together. Add melted margarine, eggs, pumpkin and mix well. Stir in
raisins. Spoon batter mixture in greased loaf pans. Bake at 350 degrees for 1
hour. when toothpick inserted comes out clean, dessert is done. Cool loaves,
about 20 minutes. Remove from pans and wrap in Saran Wrap. This dessert
freezes well. Yield: 2 (8 1/2 x 4 1/2 x 2 1/2 inch) loaves or 5 baby loaves.
Chocolate Chip Pumpkin Bread
1-3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. fresh grated nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1/2 c. unsalted butter or margarine
1 c. sugar
2 eggs
3/4 c. cooked (canned) pumpkin
1 c. chocolate chips
3/4 c. chopped nuts (pecans or walnuts)
GLAZE
1/2 c. powdered sugar
1 tbsp. milk
1/8 tsp. freshly grated nutmeg
1/8 tsp. cinnamon
Cream together the butter and sugar, blend in the eggs. Add dry ingredients
(which have been combined) alternately with the pumpkin, beginning and ending
with dry ingredients. Fold in by hand the chocolate chips and 1/2 cup nuts.
Spoon into two greased and floured 9 x 5 x 2 1/2 inch foil loaf pans. Sprinkle
with remaining nuts. Bake in preheated 350 degree oven for about 45-50
minutes. Test for doneness. Remove from oven, let cool 5 minutes. Remove from
pans and drizzle with glaze. Best held overnight before slicing, this gives
the spices a chance to set in. Yield 2 loaves.
Freezes well - if you are lucky enough to leftover.
Cranberry Pumpkin Bread
3-1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 tbsp. pumpkin pie spice
2 c. sugar
1/2 c. salad oil
4 eggs
1 1/2 c. canned pumpkin
1 c. fresh cranberries, rinsed, drained
1 c. chopped nuts
Sift dry ingredients. Combine sugar, oil, eggs and pumpkin. Beat until well
blended. Add dry ingredients and mix well. Stir in cranberries and nuts. Spoon
into greased and floured 9"x5" loaf pans. Bake in 350 degree oven 45 minutes
to 1 hour or until cake tester inserted in center comes out clean. Remove from
pan and cool on wire racks. Makes 2 loaves.
Black Forest Pumpkin Bread
1 c. vegetable oil
3 c. sugar
4 eggs
1-1/2 tsp. salt
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
2/3 c. hot water
2 tsp. baking soda
2 c. pureed pumpkin or squash
3-1/2 c. all-purpose flour
1 c. chopped pecans (opt.)
1/2 c. grated fresh ginger root (opt.)
Heat oven to 350 degrees. In a large bowl combine oil and sugar. Add eggs, 1
at a time, beating well after each addition. Beat in salt, cloves, nutmeg and
cinnamon. Blend 2/3 cup hot water into baking soda; stir into batter. Add
pumpkin or squash and flour. Fold in optional nuts and ginger root. Bake in 3
greased and floured 1 pound coffee cans for 1 hour or until tests done. NOTE:
Great with cream cheese. Makes 3 loaves.
Black Forest Pumpkin
Bread
1 c. vegetable oil
3 c. sugar
4 eggs
1 1/2 tsp. salt
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
2/3 c. hot water
2 tsp. baking soda
2 c. pureed pumpkin or squash
3 1/2 c. all-purpose flour
1 c. chopped pecans (opt.)
1/2 c. grated fresh ginger root (opt.)
Heat oven to 350 degrees. In a large bowl combine oil and sugar. Add eggs, 1
at a time, beating well after each addition. Beat in salt, cloves, nutmeg and
cinnamon. Blend 2/3 cup hot water into baking soda; stir into batter. Add
pumpkin or squash and flour. Fold in optional nuts and ginger root. Bake in 3
greased and floured 1 pound coffee cans for 1 hour or until tests done. NOTE:
Great with cream cheese. Makes 3 loaves.
Pumpkin Muffins
3-1/3 c. flour
1 1/2 tbsp. salt
1 tsp. nutmeg
2 tsp. baking soda
1 tsp. cinnamon
3 c. sugar
1 c. oil
2/3 c. water
4 eggs
2 c. cooked pumpkin (preferably fresh, not canned)
Sift all dry ingredients together. Add liquids and mix. Bake in muffin tins
(with liner or paper cups) at 350 degrees for approximately 20 minutes or
until medium brown on top.
Cranberry Pumpkin
Muffins
1-1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1 c. sugar
1/4 c. butter or margarine, softened
2 eggs
1 c. canned pumpkin
1 c. fresh or frozen cranberries, coarsely chopped
1/3 c. chopped walnuts (opt.)
Preheat oven to 400 degrees. Line muffin cups with paper liners or grease
muffin cups well. In a medium bowl, combine first five ingredients. In a large
bowl, cream together sugar and butter until fluffy. Add eggs one at a time.
Stir in pumpkin. Add flour mixture, stirring until just blended. Fold in
cranberries. Soon batter in muffin cups. Sprinkle with nuts. Bake at 400
degrees for 20 to 25 minutes. Makes 18 muffins.
Pumpkin Walnut
Muffins
2 eggs
1/2 c. dark brown sugar
1/4 tsp. cinnamon
1/4 tsp. fresh ground nutmeg
3/4 c. fresh pumpkin puree
3 tbsp. melted butter
1/2 c. flour
1 1/2 tsp. baking powder
3/4 c. chopped toasted walnuts (350 degrees, 10 min., preheated oven)
Beat eggs lightly in bowl. Add brown sugar and stir. Add cinnamon, nutmeg,
pumpkin and butter and blend. Sift together flour and baking powder and beat
into egg mix. Stir in walnuts. Spoon equal portions into greased muffin pan,
about 2/3 full. Preheat oven to 400 degrees and bake 20 to 25 minutes.
Spicy Pumpkin
Muffins
1-1/2 c. all purpose flour
6 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 c. golden raisins
1/4 c. butter or margarine
1 c. pumpkin puree (fresh or canned)
1/2 c. milk
1 lg. egg
Heat oven to 400 degrees. Generously grease 12 muffin cups. In a large bowl
with a fork combine flour, sugar, baking powder, salt, cinnamon and nutmeg.
Stir in raisins. In a 1-quart saucepan, melt butter. Cool slightly. Stir in
pumpkin, milk and egg. Stir liquid into flour mixture just until moistened;
batter will be lumpy. Divide batter among the greased cups. Bake 15 to 20
minutes or until tester comes out clean. Remove and serve warm. Makes 1 dozen.
Blueberry Pumpkin
Muffins
1-2/3 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 c. solid pack pumpkin
1/4 c. evaporated milk
1/3 c. shortening
1 c. firmly packed light brown sugar
1 egg
1 tbsp. flour
1 c. blueberries, fresh or frozen, thawed
Combine first 6 ingredients. Combine pumpkin and evaporated milk until blended
in separate bowl. Cream shortening and sugar in large mixer bowl. Add egg;
beat until mixture is fluffy. Add flour mixture alternately with pumpkin
mixture, beating well after each addition. Combine blueberries and 1
tablespoon flour. Gently stir into batter. Fill 18 paper lined muffin tins 3/4
full. Bake in moderate oven (350 degrees) for 40 minutes. Test with toothpick
for doneness.
Apple Pumpkin
Muffins
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground allspice
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt
3/4 c. dark brown sugar
2 eggs
1/4 c. melted butter or margarine
1 c. cooked, mashed fresh or canned
pumpkin
1/2 c. buttermilk
1/2 c. raisins
3/4 c. chopped apple
Sift together first eight ingredients. Set aside. Beat together brown sugar,
eggs, and melted butter until light and frothy. Blend in pumpkin and
buttermilk. Add dry ingredients, raisins, and apples. Stir just enough to
moisten flour mixture. Do not over mix. Spoon mixture into 2 inch greased
muffin pans. Fill cups 3/4 full. Bake at 400 degrees for 18 minutes or until
lightly browned. Remove from pans and cool on wire rack. Serves 18.
Pumpkin Pies
Pumpkin Pie
1 unbaked pie shell
1 c. sugar
1-1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
2 eggs, well beaten
2 c. pumpkin (fresh or canned)
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. all spice
1 can evaporated milk
Combine and mix sugar, salt and spices. Add pumpkin, milk, and eggs. Beat
until smooth. Pour into shell. Bake at 425 degrees for 15 minutes. Reduce heat
to 350 degrees and bake for 35 minutes or until custard is set and knife
inserted comes out clean. (to serve: top each piece with whip cream.)
Old Fashioned
Pumpkin Pie
3 eggs
6 c. fresh pumpkin*
1 1/2 c. sugar
1/2 tsp. salt
1 1/4 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/3 c. half and half milk
2 tbsp. vanilla
2/3 c. King syrup
2 1/2 tbsp. flour
2 deep dish pie crust shells or make your own
Peel pumpkin, slice inside, boil and drain and mash. Mix all ingredients
except mashed pumpkin in large mixing bowl. Then add 6 cups of fresh pumpkin
and mix with all other ingredients and just pour into 2 large deep dish pie
shells and bake in oven at 375 degrees for 45 minutes or longer to your
liking.
Pumpkin Pie Cake
4 eggs, slightly beaten
1 can (16 to 20 oz.) or 2-1/2 c. fresh mashed pumpkin
1-1/2 c. sugar
2 tsp. pumpkin pie spice
1 tsp. salt
1 can (18 oz.) Milnot (milk)
1 yellow cake mix
Pour into a 9 x 13 inch or 11 x 15 inch pan. Sprinkle yellow cake mix over
filling. Melt 1 cup margarine, pour over cake mix, sprinkle 1 cup chopped
pecans. Bake at 375 degrees for 35 to 45 minutes. May serve warm with whipped
topping.
Pumpkin Custard Pie
1 c. fresh pumpkin
2 eggs
1/2 c. sugar
1 tbsp. cornstarch
1 c. milk
In blender, add pureed pumpkin, eggs, milk, cornstarch and sugar. Blend on
puree setting until mixed. Pour into unbaked pie shell. DO NOT FILL TO TOP.
Will rise some. Bake at 350 degrees for approximately 1 hour. Sprinkle with
cinnamon when done.
Pumpkin Pie Squares
1 c. flour
1/2 c. brown sugar, packed
1/2 c. quick-cooking oatmeal
1/2 c. butter or margarine
1 can (1 lb.) pumpkin or 2 c. fresh pumpkin
1 can (13-1/2 oz.) evaporated milk
2 eggs, beaten
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 c. pecans, chopped
1/2 c. brown sugar, packed
2 tbsp. butter or margarine
In a large bowl combine flour, sugar, oatmeal and butter. Mix until crumbly.
Press this mixture into ungreased 9 x 13 inch pan. Bake in preheated 350
degree oven for 15 minutes. In a large bowl combine pumpkin, evaporated milk,
eggs, sugar, salt, cinnamon, ginger and cloves. Beat well. Pour mixture over
baked crust. Bake in 350 degree oven for 20 minutes. In small bowl combine
nuts, brown sugar and butter. Sprinkle over pumpkin filling and return to oven
and bake 15 to 20 minutes more or until filling is set. Cool in pan on rack.
Sugarless Pumpkin
Pie
Pastry for 9 inch pie
2 eggs
1 pkg. sugar-free butterscotch pudding mix
1/4 c. evaporated milk
1 c. whole milk
2 c. pumpkin (canned or fresh)
3 tsp. pumpkin pie spice*
1 tsp. vanilla
1 tsp. "Sweet - One"
*Can substitute 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon
cloves. Heat oven to 425 degrees. Prepare pastry. In mixing bowl beat eggs
slightly. Stir in pudding mix and all remaining ingredients. Mix until well
blended. Pour into prepared pastry shell. Bake at 425 degrees for 15 minutes.
Reduce oven temperature to 350 degrees and bake for 30 to 40 minutes or until
knife inserted in center comes out clean. Cool.
Fresh Pumpkin Pie
1 c. fresh pumpkin
2 c. sugar
1 stick margarine
1 sm. can Pet milk
3 tbsp. cornstarch
2 eggs, separated
1 tsp. nutmeg
Beat egg whites; set aside. Cook pumpkin and drain. Add sugar, cornstarch,
margarine while hot. Then add milk, egg yolks, nutmeg; stir well and then add
egg whites. Stir well, then pour in large pie crust. Bake at 325 degrees for
50 minutes.
Other Pumpkin Recipes
Pumpkin Roll
3 eggs
1 tsp. lemon juice
2/3 c. pumpkin (fresh or can), mashed
1 tsp. ginger powder
2 tsp. cinnamon powder
1 c. granulated sugar
1 tsp. salt
3/4 c. self-rising flour
1/2 tsp. nutmeg
Preheat oven to 350 degrees. Grease and dust with flour a 17-1/4 x 11-1/2 x 1
inch baking pan. In a medium mixing bowl, beat eggs for 5 minutes on medium
speed. Add all other ingredients one at a time, in any order, mixing well
after each addition, until entire mixture is creamy smooth. Pour into prepared
pan and distribute batter evenly with a spoon and bake for 15 minutes. Dust a
clean dish cloth with confectioners' sugar and turn cake out, while still
warm, onto the prepared dish towel and roll up jelly roll fashion and allow
cake to cool completely while rolled in the dish towel. After "roll" is
cooled, unroll and *spread with filling listed below. Sprinkle filling with
nuts then carefully roll back up without the towel, wrap "roll" in aluminum
foil and refrigerate.
FILLING
3 oz. cream cheese, softened
2 tbsp. margarine, softened
1 c. confectioners' sugar
1 tsp. vanilla extract
1 c. chopped nuts
Blend all ingredients, except nuts, well with electric mixer. Follow
directions above to continue.
Dinner in a Pumpkin
1 med. size pumpkin, topped and cleaned out
1 lb. ground beef, browned and drained
1 pkg. Uncle Ben's long and wild rice, fixed according to directions
1 can mushrooms or 1 c. fresh mushrooms
1 can cream of mushroom soup
Combine ingredients and put in pumpkin. Put top on pumpkin. Place pumpkin on
cookie sheet in oven preheated to 350 degrees. Bake for 2 hours. Serve dinner
in pumpkin. May use pumpkin as vegetable and serve with margarine and brown
sugar or honey. Do not open pumpkin while baking or it will expand and top
will not fit on pumpkin again.
Braised Pork and
Pumpkin
1 lb. pumpkin
1 lb. fresh pork sides, boneless
2 tbsp. pale dry sherry
1/3 c. soy sauce
3 tbsp. vegetable oil
1 c. stock or water
2 tsp. sugar
Peel pumpkin, remove seeds and cut into 2 inch cubes. Cut pork into 1/2 inch
thick pieces. Mix together half the sherry and 1 tablespoon of soy sauce in a
bowl. Add pork and turn to coat thoroughly. Heat the oil in a wok or frying
pan. Add pork and stir fry until evenly browned. Add pumpkin. Stir well, then
add stock or water, sugar, remaining sherry and soy sauce. Bring to a boil and
simmer for 15 minutes or until pumpkin is tender. Serve hot. Serves 4.
Pumpkin Butter
12 c. canned pumpkin or fresh cooked and pureed
6 c. brown sugar
1 tbsp. ginger
1 tbsp. ground cloves
2 tbsp. cinnamon
Combine all ingredients and cook until mixture reaches thick spreading
consistency. Pour into small jars or containers and freeze.
Apple Butter Spice
Jelly
2 quarts. thin fresh applesauce
1 c. honey
2 envelope Knox gelatin
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
May use pumpkin pie spice
Mix everything and cook about 5 minutes. Seal in jars or refrigerate.
APPLEMINT
Add 1/2 teaspoon peppermint extract or mint leaves and strain.
Pumpkin Whoopie Pies
2 egg yolks (save whites for filling)
2 c. sugar light brown
1 c. vegetable oil
2 c. pumpkin (fresh if you have it)
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
Beat first four ingredients together, combine remaining ingredients. Drop by
teaspoonfuls on greased baking sheets. Bake 12 minutes at 350 degrees.
FILLING
2 egg whites
4 tbsp. flour
4 c. 10x sugar
2 tsp. vanilla
1 1/2 c. shortening
2 tbsp. milk
Beat egg whites then add other ingredients one at a time. Beat well.
Pumpkin Crisp
2 c. pumpkin (fresh cooked or 1 (16 oz.) can)
1 lg. can Pet milk
1/2 tsp. cinnamon
1 c. sugar
3 eggs
1 box yellow cake mix
1 c. chopped nuts
2 sticks margarine
ICING:
8 oz. pkg. cream cheese
3/4 c. Cool Whip
1 1/2 c. powdered sugar
Mix together first 5 ingredients and pour into a greased 9x13 inch pan lined
with wax paper. Sprinkle dry yellow cake mix over this. Add nuts over the top
of cake mix. Pat down nuts. Melt margarine, let cool and pour over this. Bake
at 350 degrees for 50-60 minutes. When done, turn out onto a try. Let cool and
frost after removing paper.
ICING: Mix together ingredients and spread
on cake. Refrigerate.
Pumpkin Donuts
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/3 c. sugar
2 tbsp. grated orange peel
1 c. pumpkin, fresh or canned
1 egg
1/4 c. olive oil
3/4 c. milk
In a large bowl, put together flour, baking powder, salt, cinnamon, nutmeg,
sugar and orange peel. In a small bowl, beat together egg and oil and milk;
add this to the dry ingredients then add the pumpkin. Deep fry by teaspoon.
Drain on paper bags or paper towels after removing from pan. Sprinkle with
confectioners sugar or cinnamon and sugar mixed together.
Pumpkin Apple
Casserole
2-1/2 c. fresh pumpkin cut in sm. slices or chunks, pared
1-1/2 c. apples in lg. slices, pared
1/2 c. butter or margarine
3-1/2 tbsp. brown sugar
1 tsp. cinnamon
1/2 c. nuts, broken
Salt to taste
Prepare pumpkin and apples. Melt 3 tablespoons butter; combine with brown
sugar, cinnamon, nuts and salt. Place a layer of pumpkin in a 2 quart
casserole. Drizzle with butter mixture. Top with apples. Drizzle with mixture.
Repeat. Dot with remaining butter. Cover and bake at 350 degrees for 45 to 60
minutes or until apple and pumpkin are tender. Serves 4.
Pumpkin Soup
6 c. chicken broth
1 to 2 (16 oz.) cans solid-pack pumpkin
1 c. onion, thinly sliced
1 clove garlic, minced
1 1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. pepper
1/2 c. whipping cream, warmed
1 lg. fresh pumpkin, hollowed out
(optional)
Fresh parsley (optional)
In a covered saucepan, heat all ingredients except cream to boiling. Reduce
heat; simmer, uncovered 20 minutes. Stir warm cream into soup. Garnish with
parsley and serve from a hollowed-out pumpkin which as been warmed for 20
minutes in 350 degree oven.
Pumpkin Bisque
1 lb. can of unseasoned pumpkin (or 2 -1/2 lbs. peeled fresh pumpkin)
4 c. of seasoned chicken stock
1/4 c. finely chopped onion
3 scallions, minced
1/2 tsp. salt
1 c. light cream
1/4 c. sour cream
2 med. tomatoes
Bring chicken stock, with onions and white part of scallions to a boil. Add
canned pumpkin after simmering stock 15 minutes. (If fresh pumpkin is used,
add to stock with onion), blend well, reboil, simmer another 5 minutes. Remove
to blender and puree until smooth. Cool, add light cream and blend. Garnish
with thinly sliced and peeled tomato topped with dab of sour cream and green
minced scallion.
Pumpkin Pudding
1 c. evaporated skim milk
1 c. pumpkin puree (fresh or canned)
1/4 c. egg substitute
1 egg white
1/2 c. apple butter
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. allspice
Place milk into a 2 cup glass measuring pitcher. Microwave on high (100%)
until warm, 1 minute. Whisk together the pumpkin, egg substitute, egg white,
apple butter, vanilla and spices; add to warm milk; mix well. Pour mixture
into a 2 quart microwave ring mold. Microwave on high until just firm, 7 1/2-8
minutes rotating the pan a 1/4 turn every 2 minutes. Refrigerate until well
chilled.
Glazed Pumpkin
Cookies
1 c. sugar
1 c. canned pumpkin
1/2 c. shortening
1 tbsp. grated fresh orange peel
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. raisins
1/2 c. pecans, finely chopped
Glaze
Heat oven to 375 degrees. Mix sugar, pumpkin, shortening, and orange peel.
Stir in flour, baking powder, and soda, cinnamon and salt. Stir in raisins and
nuts. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake until
light brown, 8 minutes. Immediately remove from cookie sheet; cool. Spread
with glaze.
GLAZE
1/4 c. butter or margarine
2 c. powdered sugar
1 tsp. vanilla
1-1/2 tbsp. canned milk
Carving a Pumpkin
Roasting Pumpkin Seeds
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