Cooking the pumpkin
Cool. Scoop out flesh and mash with potato masher or food processor until smooth.
Drain if too watery.
Beat together just until smooth: 1 1/3 Cup smooth pumpkin, 1 1/3 Cup Sweet Condensed Milk, 1 Egg, 1 1/4 tsp Cinnamon, 1/2 tsp Nutmeg, 1/2 tsp Ginger, 1/4 tsp Cloves, 1 Cup hot Water. Pour into 9" pie shell.
Bake at 375 ° F 55 to 65 minutes
(Center will move slightly.) Cool and enjoy.
(Mashed Pumpkin will hold 5 days in refrigerator.)
Here is the Pumpkin Muffin Recipe adapted and adjusted from Better Homes and Gardens New Cook Book (Better Homes &; Gardens Plaid), mine is the 1981 edition and the original recipe can be found on page 87:
1 3/4 Cups All Purpose Flour
1/3 Cup Sugar
2 tsp Baking Powder
1/2 tsp Salt
1 beaten Egg
1/2 Cup Fresh Cooked Pumpkin (see above)
3/4 Cup Milk
1/3 Cup Cooking Oil
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
Preheat oven to 400 ° F
In a large mixing bowl stir together flour, sugar, baking powder, salt, cinnamon, and nutmeg. Make a well in the center. Combine egg, pumpkin, milk, and oil. Add all at once to flour mixture. Stir till just moistened; batter should be lumpy. Grease muffin cup pan or line with paper baking cups. Fill each cup with mixture until 2/3 full. Bake at 400 ° F for 20-25 minutes or until golden. Remove from pan and serve warm.
Pumpkin Chocolate Chip Cookies
We used this recipe from Joy the Baker, and apparently originally from Big Fat Cookies
using fresh cooked pumpkin instead of canned and using mini chocolate chips.
Joy, this is a fantastic recipe. I am quoting it here for my use in the future because I really want to make these again and I will not have it if you ever take your link down.
2 cups all-purpose flour1 1/2 teaspoons baking powder1 teaspoon soda1/2 teaspoon salt1 teaspoon ground cinnamon1/4 teaspoon freshly grated nutmeg1/4 teaspoon ground cloves2 eggs1 cup sugar1/2 cup canola or corn oil1 cup canned pumpkin (or fresh see above)1 teaspoon vanilla extract1 cup chocolate chips, or any chip you like
Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Roasted Pumpkin Seed recipe coming up next. I have to trick or treat now. Hope you enjoyed these treats.