Pumpkin
Source of Recipe
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About 99 percent of the pumpkins
marketed are used as jack-o'-lanterns at Halloween.
Pumpkins generally vary in size from a diameter of eight to
fourteen
inches, although certain large
specimens can weigh up to several
hundred pounds.
The shape is round,melon-like, depressed at both ends,
and its color ranges through various
shades of orange.
The fruit has a hollow interior containing edible
seeds.
The rind is also orange and
faintly sweet.
Pumpkin is prepared in a variety of
ways: baked and eaten as a vegetable; baked into pie, which
is a
traditional Thanksgiving dessert in
the United States; or used to make
soup.
The seeds are a popular snack
in Latin American countries when
dried and sometimes roasted and
salted. They have a high phosphorous content.
BASIC PREPARATION ...
Rinse off any dirt before using. For
pumpkin puree to use in soup,
bread, or pie, you can steam, boil, or
bake. Peel pumpkin and cut into
1-1/2 to 2-inch chunks. Steam for
15-20 minutes, or cook in boiling
water for 8-12 minutes. Puree.
Halved: Split a small 2 to 4-1/2
pound pumpkin and clean out the
seeds and pulp. Put flesh side down
in a baking pan with a bit of water.
Bake at 350 degrees F. for 1-1/2
hours or until the flesh is tender.
PUMPKIN FAVORITES ...
For just plain pumpkin eating, wash
a 1-1/2 to 3-pound sugar pumpkin;
cut off the top, saving the lid and
the stem for a handle. Scrape out
the seeds and pulp, wipe out the
inside, then brush with melted butter
and/or sugar or salt, if desired.
Replace the lid and bake in a 350
degrees F in a oven for 35 minutes.
Coat the inside flesh once again
with butter, sugar, or salt and bake
another 10-15 minutes or until it is
fork tender. Slice into wedges and
serve plain.
Make Pumpkin Pancakes by adding fresh
cooked or canned pumpkin to your favorite pancake
batter. Cook as directed and serve with
warm applesauce.
PUMPKIN SEEDS ...
Drying seeds and roasting seeds are two different
processes. To dry, carefully wash pumpkin seeds to
remove the clinging fibrous pumpkin tissue.
Pumpkin seeds can be dried in the sun, in a dehydrator
115-120oF for 1 to 2 hours, or in an oven on warm for 3
to 4 hours. Stir them frequently to avoid scorching.
To roast, take dried pumpkin seeds, toss with oil (1
teaspoon per cup of seeds) and/or salt and roast in a
preheated oven at 250 degrees F for 10 to 15 minutes.
Orange-Pumpkin Pudding
4 slices whole-wheat bread
1/2 cup milk
1/2 cup orange juice
1/4 cup apple juice concentrate
2 eggs
1 banana, sliced
2 teaspoons cinnamon
1 cup cooked pumpkin
Dash of salt
Dice bread slices and crumble them in a blender. Place
the crumbs in square baking dish. Blend together milk,
orange juice and apple juice concentrate. Add eggs,
banana slices, cinnamon, pumpkin and salt and blend
again. Add the mixture to the bread crumbs. Stir
together. Bake at 350 degrees F for 50 minutes. Serve
slightly warm. Makes 8 servings.
Pumpkin Pie or Custard
1 can (12 oz.) evaporated skim milk
2 eggs
1 can (1 lb.) pumpkin
3/4 cups sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon salt
Blend all ingredients well. Pour into pie shell. Bake in a
375oF pre-heated oven for about 1 hour. Pie is done
when knife inserted in the center comes out clean. For
custard, omit the pie crust and bake in 8 individual
custard dishes for 40 minutes at 375 degrees.
Pumpkin Bread
1/2 cup sugar
1/2 cup vegetable oil
3/4 cup pumpkin pure
2 eggs
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins
In a large bowl, stir together sugar, oil, pumpkin, and
eggs. In a medium bowl, stir together both flours,
baking powder, baking soda, cinnamon, and salt. Fold
this into the pumpkin mixture, stirring the two
mixtures just to moisten the dry ingredients. Stir in the
raisins. Pour the batter into a greased 9-inch loaf pan.
Bake in pre-heated 350 degrees F. in a oven for about
1 hour or until a pick inserted in the center of the
bread comes out clean.
Pumpkin-Banana Shake
In a blender, process 1 cup plain yogurt, 1 up cooked
pumpkin, 1 banana, sliced, 2 drops vanilla. Blend until
smooth. Serve immediately. Makes 3 servings.
Harvest Pumpkin Bread
1 cup sugar
1/4 cup Margarine
1/4 cup applesauce
2 eggs
1 cup (8 ounces) solid pack pumpkin
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup raisins
1 teaspoon grated orange rind
1/4 cup orange juice
1/2 cup walnuts, chopped (optional)
1. Lightly grease a 9" x 5" x 3" loaf pan or coat with
vegetable spray.
2. Beat sugar, margarine, and applesauce until
creamy and light (about 5 minutes). Add eggs one
at a time and continue to beat. Add pumpkin and
mix until smooth.
3. Combine flour, salt, baking powder, baking soda,
and cinnamon. Stir into pumpkin mixture and mix
until smooth.
4. Add raisins, orange rind, orange juice and nuts
(optional). Stir well and pour into loaf pan.
5. Bake at 350 degrees F. for 60-65 minutes. You
can test for doneness by sticking a wooden pick
into loaf. If it comes out clean, the bread is done.
Cut into 12 slices.
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