1

INDEX

Pumpkin Pie Smoothie

Eggless Pumpkin Bread
Moist Pumpkin Bread ............................... 5
Old-fashioned Pumpkin Nut Loaf ........ 5/6
Pumpkin Bread 1
Pumpkin Bread 2....................................... 6
Pumpkin Loaf
Pumpkin Tea Bread .................................. 7
Pumpkin Raisin Bread ........................... 7/8
Pumpkin-Oatmeal Loaf
Spicy Pumpkin-Nut Bread ....................... 8
Whole Wheat Pumpkin Nut Bread
Pumpkin Cornbread ................................. 9
Cream Cheese Filled Pumpkin
Muffins ............................................... 9/10
Easy Pumpkin Cake ................................ 10
Pumpkin Rolls .................................... 10/11
Pumpkin Angel Food Cake
Pumpkin Cake 1 ...................................... 11
Pumpkin-Apple-Date-Nut Cake ....... 11/12
Pumpkin Cake 2
Pumpkin Cake and Frosting .................. 12
Pumpkin Pie Cake .............................. 12-13
Pumpkin Bars
Pumpkin cheese Swirl Brownies ............ 13
Great Pumpkin Cookies .................... 13/14
Pumpkin Cookies
Pumpkin Squares .................................... 14
Baked Pumpkin Custard
Praline Pumpkin Dessert
Pumpkin Bread Pudding ........................ 15

Pumpkin Crunch 1
Pumpkin Crunch 2
Pumpkin Dessert .................................... 16
Pumpkin Ice Cream Pie Filling ....... 16/17
Pumpkin Ice Cream Squares
Pumpkin Party Dessert
Cream Pumpkin Pie .............................. 17
No Weep Meringue For Any Pie
Famous Pumpkin Pie
Impossible Pumpkin Pie........................ 18
Pumpkin Chiffon Pie 1
Pumpkin Chiffon Pie 2
Pumpkin Custard Pie ............................ 19
Pumpkin Pecan Pie ........................... 19/20
Pumpkin Pie 1
Pumpkin Pie 2
Pumpkin Pie 3 ........................................ 20
Pumpkin Pie Squares
Pumpkin Tofu Pie
Self-Crust Pumpkin Pie......................... 21
Pumpkin Dip ..................................... 21/22
Toasted Pumpkin Seeds
Fiji Cream of Pumpkin Soup
Fresh Pumpkin soup.............................. 22
Amish Pumpkin Pancakes
Pumpkin Pancakes
Harvest Casserole .................................. 23
Hawaiian pumpkin Casserole
Honeyed Mashed Pumpkin
Pumpkin Ice Cream............................... 24
Pumpkin Doughnuts ......................... 24/25

Select cooking pumpkins (also known as sugar or pie pumpkins) for best
results in recipes. Cooking pumpkins are smaller, more rounded, squat shape, and
darker in color than jack-o-lantern type pumpkins. Jack-o-lantern-type pumpkins
are usually taller and heavier and have a stringy, watery flesh which makes them
poor eating. The cooking pumpkins that taste best are smaller in size, weighing less
than 4 to 7 pounds. An attached stem on the pumpkin prevents spoilage, especially if
kept at the 50 to 55 range. Look for a long stem that has been cut off the vine
instead of pulled.
Pumpkins should be heavy for their size, free of blemishes and the rind should
be hard. Bruised or otherwise, injured pumpkins should be examined for evidence of
decay that may have penetrated the flesh. Decay may appear as a watery or tater
soaked area, sometimes covered with a mold like growth. Extra large pumpkins may
have a stringy, coarse flesh and be less flavorful than the medium or small ones.
When scooping out a pumpkin, we usually create two things, a jack-o- lantern
and a mess! This year, dont throw away all of that mess. Save the seeds and turn
them into a delicious snack Roasted Pumpkin Seeds.
A 4-pound pumpkin will yield 2 pounds of raw flesh and 6 ounces of seeds.
One pound of raw peeled pumpkin will yield 4 cups of raw, chunked pumpkin,
approximately 2 cups of cooked, pureed drained flesh. Estimate cup of pureed
pumpkin per pound of whole pumpkin.
Pumpkin chunks will keep in the refrigerator in a plastic bag for at least one
week. Dont leave chunks at room temperature.
For long storage, cook pumpkin, puree, and package in freezer containers
(bags or boxes).
Pumpkin may be cooked in the following ways after peeling and cutting into 1 to
2-inch chunks.
1. Stem pumpkin in basket with 1-inch of water in steamer. Steam for 15 to 20
minutes depending on the size of the chunks.
2. Boil pumpkin in a small amount of water for 8 to 12 minutes.
3. Bake pumpkin with skin on cut into 3 to 4-inch chunks in a covered casserole
for 40 minutes at 375. Cool before cutting off skin.
4. Microwave pumpkin cut into 1 to 2-inch chunks in covered dish for 8
minutes or less.
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Pumpkin may also be halved, seeded and pulp removed, and placed flesh down in
a baking pan with a small amount of water. Bake at 350 for 1 hours or until flesh
is tender.
Pumpkin may also serve as a container for a garden vegetable soup. Choose a 7 to
8 pound eating pumpkin and cut a lid in the top, leaving the stem as a handle. Clean
it out and brush interior with 2 tablespoons melted butter. Place in a large pan or
oven to table dish, replace lid and bake at 400 for 20 minutes. Make soup stock,
place in pumpkin, and bake with lid on for 45 to 60 minutes until flesh is tender but
not soft. Place pumpkin on serving dish. To serve, ladle out the soup, scraping out
portion of pumpkin flesh with each serving.
Cooked pumpkin can be pureed in a blender, food processor, or food mill. A food
mill tends to give the best results because it eliminates stringy fibers. The food
processor and blender tend to produce a soupy consistency.
Pumpkin is an excellent source of Vitamin A, potassium and other minerals. It is
also rich in fiber and complex carbohydrates and low in calories.
Pumpkin can be substituted in almost any recipe for winter squash and in many
sweet potato recipes.

Pumpkin Pie Smoothie

Moist Pumpkin Bread

Serves 4

Serves 32

1 can (15 oz.) pure pumpkin,

chilled
1 can (12 oz.) evaporated milk,
chilled
1 (8 oz.) container of whipped
topping
cup granulated sugar
teaspoon pumpkin pie spice
Whipped cream for top, if desired
Combine pumpkin, evaporated milk,
whipped topping, sugar and pumpkin
pie spice in blender, cover. Blend until
mixture is smooth.

Eggless Pumpkin Bread

2 cups sifted flour
2 teaspoons soda
teaspoon salt
1 teaspoon cinnamon
teaspoon cloves
teaspoon nutmeg and allspice
2 cups sugar
cup oil
2 cups or 1 small can pumpkin
Mix together flour and spices. In bowl,
mix sugar, oil and pumpkin by hand.
Add flour mixture a little at a time
until blended. Pour into 2 greased and
floured loaf pans. Bake at 350 for 1
hour.

cups shortening
2 cups sugar
4 eggs
2 cups cooked, mashed pumpkin
cup water
3 cups all-purpose flour
teaspoon baking powder
2 teaspoon soda
teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
cup pecans or walnuts, ground
cup raisins, plumped
Cream shortening. Gradually add
sugar, beating well. Add eggs. Mix
well. Stir in pumpkin and water.
Combine flour, baking powder, soda,
salt, cinnamon and cloves. Add to
creamed mixture, mixing well. Fold in
nuts and raisins. Spoon into 2 well
greased and floured 9 x 5 x 3-inch loaf
pans. Bake at 350 for 1 hour and 10
minutes or until bread tests done.
125 calories, 6 g fat, 165 mg sodium,
266 mg cholesterol.

Old-Fashioned Pumpkin Nut Loaf

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
teaspoon baking soda
2 large eggs
1 can (15 oz.) pure pumpkin
5

 cup granulated sugar

cup packed brown sugar
cup evaporated milk
1 tablespoon vegetable oil
cup chopped nuts
Combine flour, pumpkin pie spice,
baking powder, salt and baking soda in
medium bowl. Blend eggs, pumpkin,
granulated sugar, brown sugar,
evaporated milk and vegetable oil in
large mixing bowl. Add flour mixture;
mix just until moistened. Pour into
prepared loaf pan; sprinkle with nuts.
Bake at 350 for 60 to 65 minutes or
until wooden pick inserted in center
comes out clean. Cool in pan on wire
rack for 10 minutes; remove to wire
rack to cool completely.

Pumpkin Bread 1

and then fold in nuts and raisins. Pour

batter in two
9 x 5 x 3-inch greased loaf pans.
Bake at 350 for 1 hour.

Pumpkin Bread 2
Makes 2 loaves
3 cups sugar
1 cup oil
1 can (16 oz.) pumpkin
4 eggs, beaten
3 cup flour
2 teaspoons soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
cloves
cup water

Makes 3 loaves
cup shortening
2 cups granulated sugar
4 eggs
2 cups canned pumpkin
cup water
3 cup all-purpose flour
2 teaspoons baking soda
teaspoon salt
teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
cup each walnuts and raisins
Cream shortening. Add sugar and beat
well. Add eggs then stir in pumpkin
and water. Combine flour with baking
soda, salt, baking powder, cinnamon
and cloves. Add the creamed mixture,

Combine sugar, oil, pumpkin and eggs

in bowl; beat until light and fluffy. Sift
flour, soda, salt, baking powder,
cinnamon, nutmeg, allspice and cloves
together. Add to pumpkin mixture
alternately with water, mixing well
after each addition. Pour into 2
greased and floured 5 x 9-inch loaf
pans. Bake at 350 for 45 minutes or
until loaves test done. Cool in pans for
10 minutes. Remove to wire rack to
cool completely.

Pumpkin Loaf

Pumpkin Tea Bread

Makes 1 loaf

Makes 2 loaves

Mix together:
1 cups oats
1 cup flour
cup chopped nuts
teaspoon nutmeg
1 teaspoon cinnamon
teaspoon baking soda
teaspoon salt
1 teaspoon baking powder

3 cups sugar
1 cup vegetable oil
3 eggs
teaspoon salt
teaspoon baking powder
1 can (2 cups) pumpkin
3 cups flour
2 teaspoons vanilla
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon baking soda

Add to mixture:
cup milk
1 egg
1 teaspoon vanilla
1 cup canned pumpkin
cup brown sugar
cup vegetable oil
Stir together until moist and spread in
lightly greased and floured loaf pan.
Topping:
cup oats
cup flour
cup margarine
3 tablespoons chopped nuts
1 teaspoon cinnamon
cup brown sugar
Mix together and crumble over batter.
Bake at 350 for 45 minutes
Per slice:
Calories 279; Fat 12.5 gm; Sodium 203
mg; Fiber 3 gm.

Cream oil and sugar, add eggs and

pumpkin. Combine dry ingredients;
add to creamed mixture, then add
vanilla. Pour batter into 2 ungreased
loaf pans that have waxed paper used
to line the bottom of the pan. Bake at
350 for 75 minutes. Cool in pan, and
then remove. Let stand 2 days to ripen.
Serve as bread or dessert with whipped
cream.

Pumpkin Raisin Bread

Makes 1 loaf
1 cups sugar
2 eggs
cup oil
1 cups mashed pumpkin
1 cups flour
1 teaspoon soda
1 teaspoons baking powder
teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
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1 teaspoon nutmeg
cup chopped walnuts
cup raisins
Combine sugar, eggs and oil in bowl;
mix well. Sift in flour, soda, baking
powder, salt, cinnamon, cloves and
nutmeg; mix well. Stir in walnuts and
raisins. Pour into greased and floured
5 x 9-inch loaf pan. Bake at 325 for 50
minutes or until bread tests done. May
substitute 1-tablespoon pumpkin pie
spice for spices.

Pumpkin-Oatmeal Loaf
Makes 1 loaf
1 cup quick-cooking oats, uncooked
1 cup finely chopped dates
1 cup chopped raisins
1 cup chopped pecans
1 cups hot milk
1 teaspoon vanilla
2 eggs, beaten
cup canned pumpkin
2 cups all-purpose flour
cup sugar
1 tablespoon plus l teaspoon baking
soda
teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

(9 x 5 x 3). Bake at 350 for 65 minutes

or until a toothpick inserted comes out
clean. Cool on wire rack. Excellent
served with light cream cheese or
honey butter.

Spicy Pumpkin-Nut Bread

Makes 1 loaf
2 cups sifted enriched flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
teaspoon mace
teaspoon soda
1 cup chopped pecans
cup shortening
1 cup brown sugar
2 eggs
1 cup buttermilk or sour milk
cup mashed cooked pumpkin
Sift together flour, baking powder, salt,
spices and soda. Mix in pecans. Cream
together shortening and sugar until
light and fluffy. Add eggs and beat
well. Combine buttermilk or sour milk
and pumpkin. Add to creamed
mixture alternately with flour mixture.
Turn batter into well-greased 5 x 9inch loaf pan. Bake in moderate oven
350 for 1 hour and 15 minutes.

Combine oats, dates, raisins, pecans,

and milk; mix well and let stand for 10
minutes. Stir in vanilla, eggs, and
pumpkin. Combine remaining
ingredients, mix well, and gradually
stir in oat mixture. Spoon into a
greased and floured large loaf pan
8

Whole Wheat Pumpkin Nut Bread

Makes 1 loaf
1 cup whole-wheat flour
1 cup sugar
cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
teaspoon baking powder
teaspoon salt
teaspoon ground cloves
1 cup cooked or canned pumpkin
cup egg substitute
cup water
cup canola oil
cup chopped walnuts
In a bowl combine the first eight
ingredients. In another bowl, combine
the pumpkin, egg substitute, water and
oil; mix well. Stir into dry ingredients
just until moistened. Fold in walnuts.
Spoon into a 9 x 5 x 3-inch loaf pan
coated with nonstick cooking spray.
Bake at 350 for 60 to 65 minutes or
until test done. Cool 15 minutes before
removing from pan to a wire rack.

Pumpkin Cornbread
1 cups cornmeal
cup whole-wheat flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon salt
1 egg
3 tablespoons vegetable oil
cup canned pure pumpkin
1 cups milk

Sift dry ingredients. Beat the egg. Stir

egg, oil, pumpkin and milk into dry
ingredients quickly, leaving a few
lumps. Pour into a greased 8-inch
square pan. Bake at 350 for 30 to 35
minutes. Cool for 10 minutes. Cut into
squares.

Cream Cheese Filled Pumpkin

Muffins
Makes 24 muffins
2 cups all-purpose flour
1 teaspoon baking soda
teaspoon cinnamon
teaspoon slat
teaspoon coriander
3 eggs, lightly beaten
2 cups granulated sugar
1 cup pumpkin
cup vegetable oil
teaspoon vanilla extract
Filling
6 oz. of cream cheese, softened
1 egg
1 tablespoon granulated sugar
Topping
cup coconut
cup pecans, chopped
cup granulated sugar
teaspoon cinnamon
Combine flour, baking soda, cinnamon,
salt and coriander in a bowl. Set aside.
In another bowl, mix eggs, sugar,
pumpkin, oil and vanilla extract. Mix
in dry ingredients, stirring until moist.
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Filling
Beat cream cheese until smooth. Add
eggs and sugar. Beat until well mixed.
Topping:
Combine all topping ingredients
together. Spoon one-half of batter into
24 greased muffin cups (cups should be
filled half full). Spoon about 1
tablespoon of filling on top. Fill with
remaining batter. Sprinkle with
topping. Bake at 350 for 20 to 25
minutes or until a wooden pick comes
out clean. Transfer to rack to cool
completely.

Easy Pumpkin Cake

1 box butter recipe yellow cake mix
1 (16 oz.) can pumpkin or
pumpkin pie filling
4 eggs
cup vegetable oil
cup water
cup granulated sugar
teaspoon nutmeg
1 teaspoons cinnamon
Preheat oven to 325. With an electric
mixer, blend all ingredients until
moistened on low speed, then 2 minutes
on medium speed. Pour into greased
and floured bunt or tube cake pan and
bake for 45 to 60 minutes. Let cool
completely before removing from pan
as this is a very moist cake.

Pumpkin Rolls
Makes 15 rolls
1 package (16 oz.) hot roll mix
cup warm water (105-115)
1 cup canned or cooked, mashed
pumpkin
1 egg
2 tablespoons sugar
Filling
2 tablespoons margarine, melted
cup sugar
1 teaspoons pumpkin pie spice
cup raisins
cup finely chopped nuts
Glaze
1 cup sifted confectioners sugar
1 tablespoon plus 1 teaspoon milk
teaspoon vanilla
Dissolve yeast packet from hot roll mix
package in warm water, let stand 5
minutes. Combine pumpkin, egg, and
2 tablespoons of sugar; mix well. Add
yeast, stir in flour packet from hot roll
mix package to make a stiff dough.
Place in a well-greased bowl, turning to
grease top. Cover and let rise in a
warm place (85) 45 minutes or until
doubled in bulk. Turn dough out onto
floured surface; knead 12 times. Roll
dough into a 15-inch x 12-inch
rectangle. Spread with melted
margarine. Combine cup sugar,
pumpkin pie spice; sprinkle over
margarine. Top with raisins and nuts.
Beginning at a long side, roll up dough
jellyroll style; press edges and ends
together securely. Cut into 1-inch
10

slices; place rolls in a 13 x 9-inch pan.

Cover and let rise free from drafts for
30 minutes or until double in bulk.
Bake at 375 for 20 minutes until
golden. Combine glaze ingredients
until smooth and drizzle over warm
rolls.

Pumpkin Angel Food Cake

1 box angel food cake mix
1 (15 oz.) can pumpkin pie filling
1 tablespoon pumpkin pie spice
1 cup water
Mix above ingredients and bake in an
ungreased 9 x 13-inch pan for 30
minutes in a 350 oven. Serve with a
dollop of whipped cream.

1 box powdered sugar

1 teaspoon vanilla
1 cup nuts (pecan pieces)
Mix until smooth, then add nuts.

Pumpkin-Apple-Date-Nut Cake
2 cups sugar
cup salad oil
3 eggs
2 cups canned pumpkin
2 cups all-purpose flour
2 teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1 cup applesauce
1 (8 oz.) chopped dates
(reserve cup)
1 cup pecans, chopped

Pumpkin Cake 1
4 eggs
1 cup oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon vanilla
1 teaspoon salt
1 can pumpkin
Beat eggs, sugar and oil together for 2
minutes. Add remaining ingredients,
put pumpkin in last. Bake 350 until
done to touch. About 45 minutes.
Icing
8 oz. cream cheese
1 stick butter

Sauce:
cup dates (reserved)
1 cup brown sugar
stick butter
1 teaspoon vanilla extract
cup chopped pecans
cup evaporated milk
Mix sugar, oil and eggs. Add pumpkin
and applesauce. Mix together all dry
ingredients. Add dry ingredients to
above mixture; add nuts and dates.
Bake in large bundt pan, which has
been greased. Bake at 350 for 1 to 1
hours.
Mix all sauce ingredients in saucepan
and cook until it boils. When cake is
done, use on cake.
11

Makes a large cake, or can also be

made into loaf pans, 2 (5 x 9 x 3-inch)
pans.

Pumpkin Cake 2
Serves 16
2 cups sugar
1 cups oil
4 eggs
2 cups self-rising flour
2 teaspoons soda
1 teaspoon salt
1 tablespoon cinnamon
1 cups canned pumpkin
8 oz. of cream cheese, softened
cup margarine, softened
1 pound confectioners sugar
Chopped walnuts
Cream sugar and oil in mixing bowl
until well blended. Add eggs; beat well.
Add mixture of flour, soda, salt and
cinnamon; mix well. Add pumpkin;
mix well. Pour into 3 greased and
floured 9-inch cake pans. Bake at 350
for 30 minutes or until cake tests done.
Cool in pan for 5 minutes. Remove to
wire rack to cool completely. Combine
cream cheese, margarine and
confectioners sugar in bowl; mix well.
Spread between layers and over top
and side of cake. Sprinkle with
walnuts. Let cake stand for 12 to 24
hours before serving.

Pumpkin Cake and Frosting

Serves 10 to 12
Cake:
2 cups pumpkin
1 cup vegetable oil
2 cups sugar
4 eggs, beaten
2 cups flour
2 teaspoons soda
2 teaspoons cinnamon
teaspoon salt
Mix eggs and sugar; beat well. Add
vegetable oil and beat thoroughly. Add
flour and spices, then salt. Beat well.
Add pumpkin and beat at low speed.
Pour into well-greased tube pan. Bake
at 350 for 40 to 60 minutes.
Frosting
8 oz. of cream cheese
1 box confectioners sugar
1 stick margarine
1 tablespoon vanilla
Cream butter and cheese. Stir in
confectioners sugar; add vanilla. Beat
well and spread on Pumpkin cake

Pumpkin Pie Cake

1 (29 oz.) can pumpkin pie mix
3 eggs
3 teaspoons cinnamon
1 cup sugar
1 teaspoon salt
1 (12 oz.) can evaporated milk
1 yellow cake mix
1 cup chopped pecans
12

 cup melted butter

1 large container of Cool Whip
Mix first 6 ingredients together; pour
into greased 9 x 12-inch pan. Sprinkle
cake mix over mixture. Sprinkle nuts
over cake mix. Pour butter over entire
top. Bake at 350 for 1 hour. Cool
completely. Cover with Cool Whip.
Refrigerate.

Pumpkin Bars
Serves 12
3 oz. of flaked coconut
1 cup chopped walnuts
cup butter, melted
14 oz. of sweetened condensed
milk
teaspoon salt
2 eggs
2 tablespoons pumpkin pie spice
1 cup graham cracker crumbs
2 cups pumpkin
Combine coconut, cracker crumbs,
walnuts and melted butter in a large
mixing bowl. Mix well. Press of
mixture into an ungreased 13 x 9 x 2inch baking pan.

Pumpkin Cheese Swirl Brownies

Brownie Batter
1 package fudge brownie mix
3 eggs
cup vegetable oil
cup water
Cheese Swirl
1 (8 oz.) package cream cheese
6 tablespoons granulated sugar
1 egg
3 tablespoons all-purpose flour
teaspoon cinnamon
cup pure pumpkin from can
Preheat oven to 350. Make brownie
batter according to package
instructions and pour into a
9 x 13-inch baking pan.
Cheese Swirl: Mix cream cheese, sugar
and eggs until smooth. Slowly add
flour and mix until well combined. Stir
in pumpkin and cinnamon using spoon.
Spoon cheese mixture over batter.
Swirl with knife to marbleize. Bake 40
minutes or until toothpick inserted in
center comes out with fudge crumbs.
Cool completely in pan. Cut into
squares or decorative shapes with
cookie cutters.

Combine pumpkin, milk, eggs, spice

and salt. Spoon over coconut mixture.
Sprinkle remaining coconut mixture
over top. Bake at 375 for 30 to 35
minutes. Cool in pan. Chill. Cut in
bars.
312 calories, 18 g fat, 240 mg sodium,
57 mg cholesterol.

Great Pumpkin Cookies

Makes 20 large cookies
2 cups all-purpose flour
1 cups quick cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
13

 teaspoon salt
1 cup (2 sticks) margarine, softened
1 cup granulated sugar
1 cup packed brown sugar
1 cup pure pumpkin
1 egg
1 teaspoon vanilla extract
cup raisins
Combine flour, oats baking soda,
cinnamon and salt in medium bowl.
Beat butter, granulated and brown
sugar in large mixing bowl until light
and fluffy. Add pumpkin, egg and
vanilla extract, mix well. Add flour
mixture; mix well. Stir in nuts and
raisins. Drop cup dough onto
prepared baking sheet, spread into
3-inch circle or oval. Repeat with
remaining dough. Bake at 350 for 14
to 16 minutes or until cookies are firm
and lightly browned. Cool on baking
sheets for 2 minutes; remove to wire
racks to cool completely. Decorate as
desired with icing, morsels, candies,
raisins or nuts.

Pumpkin Cookies
Makes 4 dozen
cup butter
1 cups granulated sugar
2 eggs, beaten
1 cups cooked or canned pumpkin
teaspoon salt
teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon ground ginger
1 teaspoon lemon or vanilla extract
2 cups sifted all-purpose flour

4 teaspoons baking powder

1 cup raisins (optional)
1 cup chopped nuts (optional)
In a large mixing bowl with an electric
mixer, beat butter and sugar until
smooth and creamy. Add eggs, mixing
well. In a separate bowl, blend
pumpkin with salt, cinnamon, nutmeg
and ginger. Fold pumpkin mixture
into the butter mixture. Add extract;
mix well. Sift together flour and
baking powder; add to batter and mix
until smooth. Add raisins and nuts;
mix well. Drop batter by teaspoonful
onto greased baking sheets. Bake in a
preheated 400 oven for 13 to 15
minutes, checking for doneness after 13
minutes. Transfer to racks to cool.

Pumpkin Squares
Serves 16
1 box spice cake mix
cup melted margarine
1 egg
cup brown sugar
2 teaspoons pumpkin pie spice
cup milk
1 teaspoon cinnamon
cup nuts, chopped
cup margarine, softened
Reserve 1 cup cake mix. To the
remaining cake mix, add cup melted
margarine and one egg in bowl; mix
well. Press over bottom of 9 x 13-inch
pan. Combine pumpkin, 2 eggs, brown
sugar, pie spice and milk in bowl. Beat
until smooth. Pour over mixture. Mix
together reserved cake mix, cinnamon,
nuts, and cup softened margarine in
14

small bowl. Sprinkle over pumpkin

layer. Bake at 350 for 45 to 50
minutes or until knife inserted in center
comes clean. Cool.
Serve with whipped topping.

Baked Pumpkin Custard

Serves 8
1 (29 ounce) can pumpkin
2 cups hot milk
cup granulated sugar
teaspoon ground nutmeg
4 eggs
1 cup ginger snap cookie crumbs
4 tablespoon melted butter or
margarine
2 teaspoons vanilla extract
cup toasted pine nuts
Beat together pumpkin, milk, sugar,
nutmeg and eggs in a large bowl. Stir
in ginger snap crumbs, butter and
vanilla. Butter eight 10 ounce baking
cups. Spoon pumpkin mixture into
cups; sprinkle tops with pine nuts.
Place cups in a large shallow baking
pan filled with hot water deep enough
to half immerse cups. Bake in a 350
oven for 45 minutes or until custard is
set. Serve at room temperature or
chilled.

Praline Pumpkin Dessert

Serves 12
1 (15 oz.) can pumpkin
1 (12 oz.) can evaporated milk
3 eggs

1 cup granulated sugar

4 teaspoons Pumpkin pie spice
1 (18.25 oz.) box white cake mix
1 cup nuts, chopped
cup butter, melted
Mix first five ingredients until smooth.
Pour into greased 9 x 13-inch pan.
Sprinkle dry cake mix over mixture,
and then sprinkle with nuts. Pour
melted butter over top. Bake 50 to 60
minutes at 350.

Pumpkin Bread Pudding

Serves 4 to 6
1 pound firm French bread
2 cups half-and-half
1 cups granulated sugar
3 eggs
1 (15 oz.) can pumpkin pie mix
cup raisins
cup pecans
Whipped cream
Lightly grease a medium casserole dish.
Preheat the oven to 350. Tear the
bread into medium pieces. Add to a
mixing bowl. Sprinkle on the sugar. In
a separate bowl, lightly beat the eggs.
Add the half-and-half and pumpkin
mix. Toss the mixture with the bread.
Place half in the casserole. Add the
raisins and pecans. Top with the other
half of the mixture. Bake for 25 to 35
minutes or until firm and lightly
brown. Serve warm with whipped
cream.

15

Pumpkin Crunch 1

Pumpkin Dessert
Serves 12

1 package yellow cake mix

1 small can evaporated milk
1 cups sugar
teaspoon salt
cup melted margarine
1 (16 oz.) can pumpkin
3 eggs
4 teaspoons pumpkin pie spice
1 cup pecans, chopped
Preheat oven to 350. Grease bottom of
9 x 13-inch pan. Combine pumpkin,
milk, eggs, sugar, spice, and salt in a
large bowl. Pour into pan. Sprinkle
dry cake mix over pumpkin mixture.
Top with pecans. Drizzle melted
margarine on top. Bake 50 to 60
minutes. A good dessert or breakfast
cake.

Pumpkin Crunch 2
2 (8 oz.) cans pumpkin pie filling
1 box spice cake mix
1 cup chopped pecans
2 sticks butter or margarine, melted

1 (2-layer) package yellow cake mix

cup melted margarine
1 egg
1 (16 oz.) can pumpkin pie filling
2 cups milk
2 eggs
cup margarine, softened
cup chopped pecans
cup sugar
1 teaspoon cinnamon
Reserve 1 cup cake mix. Combine
remaining cake mix, melted margarine
and 1 egg in bowl; mix well. Press into
9 x 13-inch baking pan. Combine
pumpkin, milk and 2 eggs in bowl; mix
well. Pour over crumb layer. Mix
cup margarine, reserved 1 cup cake
mix, pecans, sugar and cinnamon in
bowl until crumbly. Sprinkle over
pumpkin mixture. Bake at 325 for 1
hour or until set. Serve warm with
whipped topping.

Pumpkin Ice Cream Pie Filling

Serves 8

In greased and floured 9 x 13-inch pan,

pour pumpkin pie filling. Sprinkle
spice cake mix evenly over top.
Sprinkle chopped nuts over spice cake.
Pour butter over mixture. Bake at 325
for 70 to 75 minutes.

1 (18 oz.) can pumpkin pie mix

1 pint fat-free vanilla ice cream
cup brown sugar
2 tablespoons fat-free margarine
Beat pumpkin pie and ice cream
together. Spoon into a prepared light
graham cracker crust. Freeze 1 hour.
In saucepan heat brown sugar and
margarine to boiling. Remove from
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heat and drizzle over pie. Freeze until

firm. Let pie stand at room
temperature 15 minutes before serving.

Pumpkin Ice Cream Squares

Serves 16
cup melted margarine
cup sugar
1 cup gingersnap crumbs
1 teaspoon unflavored gelatin
cup cold water
cup cooked pumpkin
teaspoon salt
1 teaspoon cinnamon
teaspoon nutmeg
1 teaspoon vanilla extract
1 quart vanilla ice cream, softened
Mix margarine, sugar and gingersnap
crumbs in bowl; reserve cup. Press
remaining crumb mixture into 8 x 8inch dish. Soften gelatin in cold water
in saucepan. Add pumpkin, salt,
cinnamon, nutmeg and vanilla; mix
well. Cook over low heat until gelatin
dissolves, stirring constantly. Spoon
into chilled bowl. Cool. Fold in ice
cream. Spoon over crust. Sprinkle
with reserved crumbs. Freeze until
firm. Cut into 2-inch squares.

Pumpkin Party Dessert

Serves 40
1 (30 oz.) can pumpkin pie mix
1 (8 oz.) carton egg substitute or
8 egg whites
1 cup skim milk

2 (8 oz.) boxes butter cake mix

3 tablespoons butter buds sprinkles
1 cup warm water
Fat-free whipped topping
Preheat oven to 350. Spray two 11 x
17-inch jelly roll pans with nonfat
cooking spray. Combine the pumpkin
pie mix, eggs, and milk in a medium
bowl; mix well. Spread the mixture
into the prepared jellyroll pans.
Sprinkle 1 box of cake mix over the
pumpkin mixture in each jellyroll pan.
Dissolve the butter buds in the warm
water. Drizzle (or spray) mixture over
the cake mix in each jellyroll pan.
Bake for 25 minutes. Serve warm with
a dollop of fat-free whipped topping.
Calories: 131, Fat: 2g, cholesterol: 0g,
carbohydrate: 27g, Fiber: 1g, Protein:
2g, Sodium: 231mg

Cream Pumpkin Pie

cup sugar
3 tablespoons cornstarch
teaspoon salt
1 teaspoon cinnamon
teaspoon nutmeg
teaspoon ginger
teaspoon cloves
1 cup canned or mashed, cooked
pumpkin
2 cups milk
3 slightly beaten egg yolks
1 - 9 baked pastry shell
(1 recipe meringue)
In sauce pan mix sugar, cornstarch,
salt and spices and gradually stir in
pumpkin and milk. Cook and stir till
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mixture thickens and comes to a boil.

Cook 2 minutes longer. Remove from
heat. Stir small amount of hot mixture
into egg yolks. Cook and stir 2
minutes. Cool to room temperature.
Pour into cooled pastry shell (top with
meringue). Bake in 350 oven for 12 to
15 minutes. Cook before cutting.

No Weep Meringue
For Any Pie
cup water
1 tablespoon cornstarch
cup sugar
Dash of salt
3 egg whites
Combine first 4 ingredients and cook
over low heat (stirring) until it turns
white cool. Beat the egg whites very
stiff, fold in the cooled mixture. Spread
on pie and brown in 350 oven for 12 to
15 minutes.

Famous Pumpkin Pie

cup granulated sugar
teaspoon salt
1 teaspoon ground cinnamon
teaspoon ground ginger
teaspoon ground cloves
2 large eggs
1 (15 oz.) can pure pumpkin
1 (12 oz.) can evaporated milk
1 uncooked 9-inch (4-cup volume)
deep-dish pie shell

Mix sugar, salt, cinnamon, ginger and

cloves in small bowl. Beat eggs in large
bowl. Stir in pumpkin and
Sugar-spice mixture. Gradually sit in
evaporated milk. Pour into pie shell.
Bake in preheated 425 oven for 15
minutes. Reduce temperature to 350
bake for 49 to 50 minutes or until knife
inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve
immediately or refrigerate.
Note: Do not freeze, as this will cause
the crust to separate from the filling.
1 teaspoons pumpkin pie spice may
be substituted for cinnamon, ginger
and cloves; however, the taste will be
slightly different.
For 2 shallow pies: Substitute two 9inch (2 cups volume) pie shells. Bake in
preheated 425 oven for 15 minutes.
Reduce temperature to 350 bake for
20 to 30 minutes or until pies test done.

Impossible Pumpkin Pie

16 oz. can pumpkin
12 oz. can skimmed evaporated
milk
cup baking mix or magic mix
2 teaspoons pumpkin pie spice
2 tablespoons margarine
2 eggs
cup sugar
2 teaspoons vanilla
Beat ingredients in blender on high
speed 1 minute or beat mixture with a
mixer for 2 minutes until smooth. Pour
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into lightly greased 10-inch pie plate.

Bake at 350 for 50 minutes or until set.
Per serving: calories 190; fat 4.6gm;
sodium 165 mg; fiber 1.5gm

Pumpkin Chiffon Pie 1

1 envelope unflavored gelatin
cup brown sugar
teaspoon salt
teaspoon nutmeg
1 teaspoon cinnamon
cup milk
cup cold water
3 egg yolks
1 cup cooked pumpkin
Dissolve gelatin in water. Mix all the
other ingredients, including gelatin,
except the egg whites and put into
saucepan over medium heat for 10
minutes, stirring constantly. Remove
from heat and cool until mixture is
partially set. Beat egg whites until stiff.
Add cup sugar and beat into
pumpkin mixture. Pour into 9-inch
baked pie shell. Top with whipped
cream before serving.

Pumpkin Chiffon Pie 2

Makes 8 servings
1 cup mashed cooked pumpkin
3 cups miniature marshmallows
1 teaspoon allspice
teaspoon salt
1 envelope whipped topping mix
1 baked 9-inch pie shell

Combine pumpkin, marshmallows,

allspice and salt in saucepan; mix well.
Cook over low heat until
marshmallows are melted, stirring
constantly. Cool. Prepare whipped
topping mix using package directions;
fold into pumpkin mixture gently.
Pour into pie shell. Chill until firm.

Pumpkin Custard Pie

Makes 6 servings
cup sugar
1 tablespoon cornstarch
2 eggs
2 cups milk
2 tablespoons butter, chopped
teaspoon allspice
3 tablespoons (heaping) pumpkin
1 unbaked 8-inch pie shell
Combine sugar and cornstarch in
bowl; mix well. Add eggs; beat until
light. Add milk, butter and allspice;
mix well. Stir in pumpkin. Pour into
pie shell. Bake at 425 for 25 minutes
or until set.

Pumpkin Pecan Pie

3 eggs
1 cup sugar
Combine slightly beaten eggs with
sugar.
Add:
cup light syrup
1 teaspoon vanilla
19

1 cup pumpkin
cup cinnamon
teaspoon salt
Pour into 9-inch pastry shell. Sprinkle
1 cup pecans on top. Bake 450 for 10
minutes reduce heat to 350 for 30
minutes.

Pumpkin Pie 1
Makes 1 pie
2 cups cooked pumpkin
4 eggs, separated
1 cup sugar
teaspoon pumpkin pie spice
1 tablespoon cornstarch
cup cream
cup butter, melted
1 teaspoon orange juice
Combine pumpkin, egg yolk (slightly
beaten), and a mixture of sugar,
cornstarch, and pumpkin pie spice;
beat for 5 minutes. Mix in cream,
butter and orange juice. Beat the egg
whites until rounded peaks are formed.
Fold into pumpkin mixture. Pour into
9-inch pie shell. Bake at 375 about 45
minutes or until a knife comes out
clean when inserted halfway between
center and edge of filling. Cool before
serving.

Pumpkin Pie 2
Makes 2 pies
1 cups brown sugar
1 cup mashed pumpkin
1 teaspoon flour
1 teaspoon cinnamon
3 cups milk
teaspoon nutmeg
teaspoon allspice
Sprinkle of cloves
5 eggs, separated
Mix pumpkin, milk, and egg yolks, mix
well. Add brown sugar, flour,
cinnamon, nutmeg, allspice, and cloves,
mix well. Beat egg whites until stiff
and fold them into the mixture. Bake
at 400 for 15 minutes then reduce to
350 for 20 to 30 minutes.

Pumpkin Pie 3
1 (16 oz.) can pumpkin
1 (12 oz.) can sweetened
condensed milk
2 eggs
1 teaspoon pumpkin pie spice
Combine all ingredients and mix well.
Pour into pie shell. Bake 15 minutes at
425, then reduce heat and bake 35 to
40 minutes longer at 350

20

Pumpkin Pie Squares

Serves 12
cup flour
cup oats, uncooked
1 (4 oz.) package butterscotch
pudding mix
cup margarine, softened
teaspoon pumpkin pie spice
cup pecans, chopped
2 cups pumpkin
cup sugar
1 teaspoon pumpkin pie spice
2 eggs
1 (12 oz.) can sweetened
condensed milk
1 cup coconut
In large bowl, combine until crumbly
the first 6 ingredients. Press into
bottom of 13 x 9-inch pan. Combine
remaining ingredients and blend well.
Pour over the crust. Bake at 350 for
35 minutes. Cool. Cut into 12 squares.
Top each with Cool Whip topping.
Decorate with candy pumpkins or
candy corn (optional)
Calories 298; fat 16.3g; sodium 167mg;
cholesterol 41.3mg

Pumpkin Tofu Pie

1 (9-inch) deep dish pie crust
1 pound firm silken tofu
1 cup sour cream
2 cups canned or fresh cooked
pumpkin
1 cup packed brown sugar
1 teaspoon cinnamon
teaspoon powdered ginger

teaspoon nutmeg
teaspoon ground cloves
Preheat oven to 350. Put tofu and sour
cream in blender and pure until
smooth. Add pumpkin, brown sugar
and spices; continue to blend until all
ingredients are thoroughly combined.
Pour mixture into pie crust and bake
for 1 hour.

Self-Crust Pumpkin Pie

Serves 8
2 large or three medium eggs
2 cups canned or cooked pumpkin (or
yams 1 pound can)
1 cup dry milk
cup brown or white sugar
teaspoon salt
1 teaspoon cinnamon
teaspoon ginger
teaspoon nutmeg
cup flour
1 cup water
Mix all ingredients except water.
Slowly stir in water, mix well. Pour
into greased 9-inch pie plate. Bake at
350 for 45 to 55 minutes or until a
knife inserted 1-inch from the center
comes out clean.

Pumpkin Dip
2 (8 oz. packages) cream cheese
(softened)
1 cup powdered sugar
1 (15 oz.) can pure pumpkin
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 to 1 teaspoon ginger
1 teaspoon cinnamon
Mix cream cheese and powder sugar
together in bowl with mixer. Add
pumpkin and spices and blend well.
Use ginger snaps to dip.

Toasted Pumpkin Seeds

Seeds of one pumpkin
2 tablespoons vegetable oil
Salt to taste
Method: Rinse seeds to remove strings
and pulp and pat dry with paper
towels. Spread seeds on baking sheet
and let stand for several hours to dry.
Preheat oven to 350. Toss the seeds
with oil and salt to taste. Toast the
seeds in oven, stirring every five
minutes or so, until golden brown,
about 25 minutes. Let cool completely.
Taste and add more salt if needed.

Fiji Cream of Pumpkin Soup

Serves 4
2 tablespoons grated onion
2 tablespoons butter
2 cups chicken broth
cup potato flakes
1 teaspoon salt
teaspoon white pepper
teaspoon nutmeg
1 cups evaporated milk
1 cup cooked pumpkin

Saut onion in butter in saucepan. Add

broth. Bring to a boil. Remove from
heat. Stir in potato flakes and
seasoning. Beat until smooth. Add
evaporated milk and pumpkin; mix
well. Simmer for 15 minutes, stirring
frequently. Ladle into serving bowls.
Garnish with sour cream.

Fresh Pumpkin Soup

Makes 9 servings
8 cups chopped fresh pumpkin (about
3 pounds)
4 cups chicken broth
3 small tart apples, peeled and
chopped
1 medium onion, chopped
2 tablespoons lemon juice
teaspoon ground ginger or
2 tablespoons minced fresh
gingerroot
teaspoon salt
Toasted Pumpkin Seeds (recipe on
page 17)
In slow cooker, combine the first eight
ingredients, mix well. Cover and cook
on low for 8 to 10 hours or until
pumpkin and apples are tender.
Meanwhile, toss the pumpkin seeds.
Cool pumpkin mixture slightly, process
in batches in a blender or food
processor. Transfer to a large
saucepan, heat through. Garnish with
toasted pumpkin seeds.
One serving (one cup) calories 102; fat
2g; cholesterol 0; sodium 567mg;
carbohydrate 22g; fiber 3g; protein 3g.
22

Amish Pumpkin Pancakes

1 cup flour
Pinch of baking soda
2 tablespoons granulated sugar
teaspoon cinnamon
teaspoon ginger
teaspoon nutmeg
1 egg well beaten
1 cup milk
2 tablespoons melted shortening
cup canned pumpkin (or mashed
sweet potato, cooked)
Combine flour, baking soda, sugar and
spices. Combine egg, shortening,
pumpkin and milk; add to flour
mixture, beating until smooth. Bake on
hot, lightly greased griddle, turning
only once. Serve hot with butter and
syrup of confectioner; sugar.

Pumpkin Pancakes
Makes 16 pancakes
2 cups biscuit mix
2 teaspoons cinnamon
1 cup milk
2 tablespoons oil
2 eggs
2 tablespoons brown sugar
teaspoon allspice
cup canned pumpkin
1 teaspoon vanilla
This is a moist and tender pancake!
Combine biscuit mix, brown sugar and
spices. Add milk, pumpkin, oil, eggs
and vanilla. Beat until smooth. In a
skillet, using a small amount of oil,

cook over medium-high heat until

browned on both sides.
Per pancake: calories 102; fat 4.5g;
sodium 211mg; fiber 0,6g

Harvest Casserole
Makes 16 (1/2 cups) servings
1 (30 oz.) can pumpkin pie mix
1 (21 oz.) can apple pie filling
1 egg white
cup reduced-fat baking mix
cup quick cooking oats
cup packed brown sugar
teaspoon ground cinnamon
Preheat oven to 450. Coat a 2-quart
microwave-safe casserole dish and a
baking sheet with nonfat cooking
spray. Combine pumpkin pie mix and
apple pie filling in the prepared
casserole dish. Cover and microwave
on high in a carousel microwave for 4
to 5 minutes or until fully heated. Mix
the egg white, baking mix, oats, brown
sugar, and cinnamon in a bowl with a
pastry blender or fork until crumbly.
Sprinkle the mixture onto the prepared
baking sheet. Bake the casserole for 4
to 5 minutes or until lightly golden
brown and crunchy, stirring once. Stir
half of the baked crumbs into the
pumpkin mixture.
Sprinkle the remaining baked crumbs
on top and serve immediately.
Note: If you do not have a carousel
microwave, turn the casserole once
during cooking.

23

Hawaiian Pumpkin Casserole

Makes 12 (1/2cup) serving
1 (20 oz.) can crushed pineapple,
undrained
cup shredded coconut
1 (30 oz.) can pumpkin pie mix
Drain the pineapple juice, reserving 1
cup or juice. Preheat oven to 500.
Coat baking sheet and a 2 quart
microwave-safe casserole dish with
nonfat cooking spray. Broil the
coconut on the prepared baking sheet
for 45 to 60 seconds or until toasty
brown. Combine the pumpkin pie mix,
crushed pineapple, reserved pineapple
juice, and three-fourths of the coconut
and pour into the prepared casserole
dish. Cover and microwave on high in
a carousel microwave for 4 to 5 minutes
or until fully heated. Sprinkle the
remaining toasted coconut on top of
casserole. Serve hot.

moisture. Stir in honey, butter and

allspice. Mix well and serve.

Pumpkin Ice Cream

Serves 8
cup firmly packed dark brown
sugar
teaspoon ground cinnamon
teaspoon ground nutmeg
1 cup canned solid pack pumpkin
1 quart vanilla ice cream, slightly
softened
In a large bowl, thoroughly stir
together the sugar, cinnamon, and
nutmeg. Stir in the pumpkin. Add the
ice cream and beat gently until
blended. Turn into a 9-inch pie plate
and freeze until firm. Let stand briefly
at room temperature for ease in slicing.
Note: good with ginger snaps.

Pumpkin Doughnuts
Honeyed Mashed Pumpkin
Serves 4
1 (4 pounds) pumpkin, cooked
2 tablespoons butter or margarine
2 tablespoons honey
teaspoon ground allspice
Add cooked pumpkin to a small
saucepan and mash with a potato
masher. Over low heat, heat pumpkin
about 3 minutes, shaking pan
occasionally to evaporate excess

Makes 3 dozen
2 beaten eggs
1 cup sugar
1 cup cooked or canned pumpkin
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
2 tablespoon vegetable oil
1 cup sour milk
4 cups flour
4 teaspoons baking powder
teaspoon ginger
teaspoon nutmeg
24

Beat eggs and sugar until light and

fluffy; add vegetable oil, pumpkin and
milk; beat until smooth. Add flour,
sifted with salt, baking powder, soda,
ginger, cinnamon and nutmeg. Chill.
Roll -inch thick on lightly floured
surface, cut with doughnut cutter. Fry
in deep, hot fat (375). Drain on paper
towel.

25