All About Pumpkins
Quick collection of recipes using Pumpkin, just in time for all the Holiday Baking. Enjoy
Pumpkin Pie
1 9" deep dish Pie Crust (I do not make my own crust - maybe someday!)
1 Can of Pumpkin (not Pumpkin Pie)
3 eggs - slightly beaten
1/2 C Sugar
1/2 C Light Brown Sugar
1/2 t Salt
1 t Cinnamon (I add just a touch more)
1/4 t Cloves
1/4 t Nutmeg
1/4 t Ginger
1 C Evaporated Milk (or Whole Milk)
Preheat Oven to 450* Prepare the pie crust. In a bowl, combine eggs, sugars, salt & spices. Mix well. Blend in Pumpkin, beat again. Slowly add Milk while mixing. Pour into the Pie Dish. Bake at 450 for 10 minutes, then reduce heat to 350* for 45 minutes.
40 large Marshmallow
1 15 ounce can of Pumpkin
1/4 t Ginger
1 t Cinnamon
1/4 t Salt
1 C Heavy Cream
Melt the marshmallows over medium setting in the microwave. Cool Slightly. Then add the pumpkin, ginger, cinnamon and salt. Mix well and let cool for 1 hour. Whip the cream and fold into the pumpkin mixture.
Crust
22 Graham Crackers - Crushed
1/4 C Sugar
1/4 C Melted Butter
Mix together and put 1/2 of crumb mixture in bottom of 9 x 13" pan. Pat down with your hand, then pour the pumpkin mixture.over the crumbs. Cover with remaining crumbs. Chill in refrigerator for several hours. Top with whipped cream before serving. Smacznego!
3 C Sugar
1 15 oz Can of Pumpkin
4 large eggs
1 C Vegetable oil
1/2 C Orange Juice
1 C Dried Cranberries
3 C Flour
2 t Cinnamon
1 t Ginger
1/2 t Cloves
2 t Baking Soda
1 t Salt
Preheat oven to 350. In a small bowl mix orange juice and cranberries, set aside. In another bowl, cream sugar and eggs, add pumpkin and oil. Start adding flour, cinnamon, ginger, cloves, baking soda and salt. Mix thoroughly. Pour in orange juice and cranberries, stir by hand. Pour into 2 loaf baking pans, bake 60 minutes. Enjoy with your morning coffee!
Pumpkin Oat Muffins
1 1/2 C Flour
1 1/2 C Quick Cooking Oats
1 C Sugar
1/4 t Salt
3/4 C Canola Oil
1 1/2 Cinnamon
1 t Baking Soda
1 t Baking Powder
1 C Pumpkin
2 Egg Whites
Preheat oven to 375*. In a large bowl, combine flour, oats, sugar, cinnamon, baking powder, baking soda & salt, mix by hand. In a smaller bowl, combine pumpkin, oil & egg whites - beat well. Add the pumpkin mixture to the flour mixture and stir until moistened. Pour batter into muffin pan (either line your muffin pan with paper liners or coat with Pam) 3/4 full. Bake for 25 - 30 minutes. Cool in pan for 5 minutes, then remove to wire rack.
Pumpkin Pie
1 9" deep dish Pie Crust (I do not make my own crust - maybe someday!)
1 Can of Pumpkin (not Pumpkin Pie)
3 eggs - slightly beaten
1/2 C Sugar
1/2 C Light Brown Sugar
1/2 t Salt
1 t Cinnamon (I add just a touch more)
1/4 t Cloves
1/4 t Nutmeg
1/4 t Ginger
1 C Evaporated Milk (or Whole Milk)
Preheat Oven to 450* Prepare the pie crust. In a bowl, combine eggs, sugars, salt & spices. Mix well. Blend in Pumpkin, beat again. Slowly add Milk while mixing. Pour into the Pie Dish. Bake at 450 for 10 minutes, then reduce heat to 350* for 45 minutes.
Pumpkin Cream Dessert
This pumpkin dessert is easy to make and so pretty served on your Polish Pottery plates.40 large Marshmallow
1 15 ounce can of Pumpkin
1/4 t Ginger
1 t Cinnamon
1/4 t Salt
1 C Heavy Cream
Melt the marshmallows over medium setting in the microwave. Cool Slightly. Then add the pumpkin, ginger, cinnamon and salt. Mix well and let cool for 1 hour. Whip the cream and fold into the pumpkin mixture.
Crust
22 Graham Crackers - Crushed
1/4 C Sugar
1/4 C Melted Butter
Mix together and put 1/2 of crumb mixture in bottom of 9 x 13" pan. Pat down with your hand, then pour the pumpkin mixture.over the crumbs. Cover with remaining crumbs. Chill in refrigerator for several hours. Top with whipped cream before serving. Smacznego!
Pumpkin Cranberry Bread
The smell of Fall - it is my favorite and I love to bake in the fall - anything with apples, pumpkin, breads, cookies, pies etc. Although the temp. is still over 100 here in Phoenix, my calendar reads September, so I am in a "Fall" mood - no matter the degrees! Now onto my recipe.3 C Sugar
1 15 oz Can of Pumpkin
4 large eggs
1 C Vegetable oil
1/2 C Orange Juice
1 C Dried Cranberries
3 C Flour
2 t Cinnamon
1 t Ginger
1/2 t Cloves
2 t Baking Soda
1 t Salt
Preheat oven to 350. In a small bowl mix orange juice and cranberries, set aside. In another bowl, cream sugar and eggs, add pumpkin and oil. Start adding flour, cinnamon, ginger, cloves, baking soda and salt. Mix thoroughly. Pour in orange juice and cranberries, stir by hand. Pour into 2 loaf baking pans, bake 60 minutes. Enjoy with your morning coffee!
Pumpkin Oat Muffins
1 1/2 C Flour
1 1/2 C Quick Cooking Oats
1 C Sugar
1/4 t Salt
3/4 C Canola Oil
1 1/2 Cinnamon
1 t Baking Soda
1 t Baking Powder
1 C Pumpkin
2 Egg Whites
Preheat oven to 375*. In a large bowl, combine flour, oats, sugar, cinnamon, baking powder, baking soda & salt, mix by hand. In a smaller bowl, combine pumpkin, oil & egg whites - beat well. Add the pumpkin mixture to the flour mixture and stir until moistened. Pour batter into muffin pan (either line your muffin pan with paper liners or coat with Pam) 3/4 full. Bake for 25 - 30 minutes. Cool in pan for 5 minutes, then remove to wire rack.
Posted by Leah - Peacock Pottery at 10/21/2011 9:41 AM 
Categories: Desserts
Tags: pumpkin recipes Pumpkin Bread Pumpkin Desserts Peacock Pottery Peacock Pottery Recipes
Categories: Desserts
Tags: pumpkin recipes Pumpkin Bread Pumpkin Desserts Peacock Pottery Peacock Pottery Recipes
Pumpkin heaven!!!! I love all these recipes!!
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I forgot my Pumpkin Roll, will be posting that later this week. I am such a pumpkin fan, it reminds me of Fall. Thank you Lisa
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My mouth is watering. All the recipes sound delicious. Trying to think of which one I would like to make first.
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Thank you so much, I hope you enjoy them as much as we do.
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