Pumpkin Recipes

Pumpkin Recipes are amazing and the fall months are associated with many things made with pumpkin.  Pumpkin breads, pumpkin chili, pumpkin desserts such as pumpkin cupcakes and pumpkin pie, pumpkin cookies, cereals, granola, and pumpkin pancakes to name a few!

Recipes can be made from the pumpkin pulp of your pumpkins, or by using canned pumpkin.

Pumpkins are mostly associated with some of the big holidays such as Halloween and Thanksgiving. How can you think about Thanksgiving dinner, or even Christmas dinner, without pumpkin pie?

Tips for using Pumpkins

Sneaking more pumpkin into your meals is a healthy diet habit, and a great lifestyle solution to increase nutrition in the fall season! They are a tasty and filling treat.  Here are some tips for cooking with real pumpkins:

• Roasting seeds: Separate the seeds from the fibrous parts. Put them in a colander and rinse them with water.  Place the seeds in a pan and cover them with salted water (1/4 cup of salt to 2 quarts water). Bring them to a boil, and simmer them for 2 hours.  Drain them, and dry them on paper towels. Put the seeds on a cookie sheet. Baste them with 4 T. melted butter.  If you like spiciness, add 1 tsp cayenne pepper (or less), and 1/2 tsp pepper too.  Roast them for 10 to 30 minutes at 300 degrees, until they are golden brown, stirring occasionally.  Store in a closed container, if you will eat them quickly. If not, freeze them!

• Puree: Most people buy ready-made puree, but it is simple to make. Use a medium sized variety of pumpkin for the best texture.  Cut it open and remove the goop and seeds.  Cut it into 4 to 8 pieces. Place the pieces on a foil lined cookie sheet.  Bake at 375 degrees for 1 to 1 1/2 hours until they are soft.  Remove the pulp from the rind. Blend the pulp in a blender, mixer, or food processor. If you want it thicker, place the pulp in cheesecloth, and drain the extra water. Use this puree in your pies, and you will be surprised.  Our mom makes her pumpkin pies this way, and they are outstanding!

• Microwave Puree:  You can also make puree in the microwave. Simply scrub the outer shell clean and place several deep slits around the top.  Put your pumpkin on top of saran wrap and wrap it. Microwave until soft, and then remove the seeds and skin.  Put the pulp in your food processor until it is smooth.  Simple!

• Add this puree to your pancakes, cheesecakes, cookies, cakes, pies, bars, breads, custards, or any sweet treat that you can imagine.

• Include them in your dinner menus in soups, chilies, stews, fritters, pastas, or lasagnas.

• Fill a sugar pumpkin with your favorite stew recipe, and bake it for a couple of hours until it is tender.  Serve the stew and scoop out a bit of the pumpkin with it.  This makes a trendy pot luck addition that is sure to be talked about!

• Add 1 to 2 cups of puree to your favorite chili recipe, or try one of Kerry's pumpkin chili recipes below.

• Puree can be added to baked goods as a substitute for the oil. Recipes vary.  Some people recommend using half as much as the oil, others recommend using the same amount as the oil, and still others recommend doubling the amount compared to the oil, as this will produce a product that is less rubbery.  Experiment away!

 Pumpkin Recipes from Kerry at Healthy Diet Habits

The Links below go to Kerry's Healthy Diet Habits website for her pumpkin recipes. 

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Share YOUR Pumpkin Recipes!

If you have any great Pumpkin Recipes, please submit them on our new Holiday Recipes page, and we will include them also on this page, and on any other relevant page!