First a few links to get you going – then a selection of pumpkin recipes to enjoy…. ‘ve taken these recipes from personal recommendations, if they step on any copyright toes then please email me and i’ll remove them or acknowledge the author.
A Pumpkin Unit with songs and activities
All about Pumpkins – lots of themed links
Pumpkin Nook – look at a picture of a world beating Pumpkin
Pumpkin Nut Bread
1 cup butter or margarine
3 cups sugar
1 teaspoon vanilla
1 can pumpkin (16 ounces)
3 cups flour
1 1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup walnuts, chopped
2 cup rasins
Cream butter add sugar. Beat in eggs & vanilla. Add pumpkin. Sift next 7 ingredients together, blend with pumpkin mixture. Add nuts and rasins. Place in 2 greased and floured 9x5x3 loaf pans. Bake approximately 60-65 minutes. Let stand 10 minutes, remove from pans and cool. Wrap and store overnight before slicing.. (funny thing.. mine never makes it to “overnight”)
makes 1 pie
1 – 9″ unbaked shell (I use deep dish)
1 cup brown sugar
2 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup cooked pumpkin
2 cups diluted Milnot (I’ll have to find what this is over there..)(Jacqui says evaporated milk)
2 eggs, beaten
1/2 cups nuts (optional)
Mix first 5 ingredients. Stir into pumpkin. Add Milnot and eggs (& nuts, if used). Pour into pie shell, bake at 450* for 10 minutes, reduce to 350*, continue baking 25-30 minutes, or until firm.
(A good test to tell if this is done is that a pick inserted in the center will come out clean.)
1 cup sugar
1 teaspoon lemon juice
2/3 cup canned pumpkin
1 cup flour
2 teaspoon baking powder
1 teaspoon ginger
1 teaspoon nutmeg
2 teaspoon cinnamon
4 Tablespoon butter or margarine, softened
6 ounces cream cheese, softened
1 cup powdered sugar (confectioners)
1/2 teaspoon vanilla
1 cup chopped nuts
Beat eggs for about 3 minutes, then add sugar, lemon juice, and pumpkin. Combine dry ingredients and fold into batter. Pour into greased jelly roll pan and bake for 15 minutes at 375*. While still warm, transfer cake onto a large tea towel and roll from narrow end. Allow to cool.
To prepare filling, cream butter and cream cheese. Add powdered sugar, vanilla, and nuts; mix well. When cake is cool, roll out and spread with filling. Roll back up (not in towel) dust with powdered sugar, and slice to serve. Keep wrapped in plastic wrapping in the refrigerator.
Roasted Pumpkin Seeds
2 cups pumpkin seeds, pull off strands, but do not wash
1 1/2 Tablespoon oil
1 1/2 teaspoon salt
Mix all ingredients well in a bowl and spread over a cookie sheet. Bake at 250* for 45-60 minutes. Stir occassionally.
Makes 6 half-pint jars
3 1/2 cups canned solid pack pumpkin
1 1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/4 tsp ground ginger
4 cups granulated sugar
1 1/2 cups firmly packed light brown sugar
1/2 tsp unsalted butter
1 (3 ounce) pouch liquid pectin
In an 8 quart pan, combine the pumpkin, cinnamon, nutmeg and ginger, stirring until smooth and well blended. Gradually stir in the granulated sugar and brown sugar. Add the butter.
Over medium-low heat, heat the mixture, stirring constantly, until the sugar is completely dissolved. Increased the heat to medium-high, and bring the mixture to a full rolling boil, stirring constantly.
Stir in entire contents of the pectin pouch. Return to full rolling boil, stirring constantly. Boil, stirring constantly for one minute. Remove from pan. Skim off any foam (I had no foam).
Ladle the hot butter into hot jars, leaving 1/4 inch headspace. Wipe jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process 1/2 pint jars in a 200F (93C) water bath for ten minutes.
*Variation: You can add 3/4 cup of chopped pecans after the sugar has dissolved and before the pectin.
*This stuff is soooo good smeared on hot biscuits. I also put a jar in a small basket along with a pumpkin spice candle and gave as a hostess gift. 🙂