Autumn and the Comforting Taste of Pumpkin
By Brenda Hyde
Every year as soon as the air starts cooling off I get out
my pumpkin recipes. It doesn't seem to matter that I use
canned and buy extra to keep on hand all year. I love baking
with pumpkin in the autumn. It's one of those wonderful
comfort tastes and smells.
For years I made my annual pumpkin bread and pie, but
didn't venture beyond the traditional. Since then I have
realized that pumpkin is nutritious and a frugal choice if
you stock up during the autumn sales at the store. Plus,
when I bring one of these recipes to a family get together
there usually isn't a duplicate!
Maple Pumpkin Cheesecake
Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 packages (8 ounces) of cream cheese
1 can (14 ounces) sweetened condensed milk
2 cups canned pumpkin
3 eggs
1/4 cup maple syrup plus extra if you wish
1 1/2 ground cinnamon
1 tsp. nutmeg
Whipped topping
1/2 cup chopped pecans
Preheat oven to 300 degrees, Combine crumbs, sugar and
margarine. Press firmly on bottom of 9 inch springform pan
or 13x9 inch baking pan. In large bowl, beat cheese until
light. Gradually beat in condensed milk until smooth. Add
pumpkin, eggs, 1/4 cup maple syrup, and spices. Mix
well. Pour into pan. Bake 1 hour and 15 minutes or edge
springs back when touched; the middle will still be slightly
soft. Cool. Chill 2-4 hours. Serve each piece with by sprinkling
with pecans, top with whipped cream and drizzle with extra
maple syrup.
Pumpkin Coffeecake
Ingredients:
1/2 cup butter
3/4 cup sugar
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp baking soda
1 cup sour cream
1-3/4 cup pumpkin (16 oz)
1 slight beaten egg
1/3 cup sugar
1 tsp. pumpkin pie spice
Streusel:
1 cup packed brown sugar
1/3 cup butter
2 tsp. cinnamon
1 cup crushed nuts
Cream butter, 3/4 cup sugar and vanilla in bowl, add eggs and
beat well. Combine flour, baking powder, and baking soda.
Add ingredients to butter mixture, alternating with sour cream.
Combine pumpkin, egg, 1/3 cup sugar, and pie spice. Keep
separate.
Prepare Streusel by mixing ingredients together with fork
or hands until crumbly. Set aside.
Spoon half batter mixture into 9 x 13 pan, sprinkle half of the
streusel over the batter. Spread the pumpkin mixture over the
streusel. Carefully spread the remaining batter over the pumpkin
mixture. Sprinkle the remaining streusel over the top. Bake at 325 degrees for 50-60 minutes until toothpick comes out clean.
Baked Pumpkin Casserole
Ingredients:
1 can ( 1 pound 13 ounces) pumpkin, 3 cups
2 tablespoons sugar
2 tablespoons butter, melted
1/4 tsp. nutmeg
1/2 tsp. salt
dash pepper
2 eggs, slightly beaten
1/2 cup, chopped pecans
Glaze:
1/2 cup light-brown sugar, firmly packed
1/4 cup maple syrup
1/2 cup pecan halves
Preheat oven to 350 degrees. Lightly grease 1 quart
casserole. Combine pumpkin, sugar, butter, nutmeg,
salt, pepper, eggs and chopped pecans in large bowl,
Mix well, and turn into casserole.
Make Glaze: mix brown sugar and syrup in small
saucepan. Heat while stirring, until sugar is dissolved;
then bring to a boil. Remove from heat and cool slightly.
Arrange pecan halves around the edge of casserole.
Cover pumpkin and pecans with glaze; bake 40 minutes.
Makes 6-8 servings.
Pumpkin Pudding
Ingredients:
1/2 cup sugar
1/2 cup water
2 envelopes unflavored gelatin
4 eggs, separated
1 pound can of pumpkin
6 ice cubes
3 tsp. pumpkin pie spice
In medium pan combine sugar, water and
gelatin. Let stand 1 minute. Beat in egg
yolks using a wire whisk. Cook over
medium heat, stirring, until gelatin is dissolved
and mixture is thick and foamy, about 3 minutes.
Pour into 5 cup blender container. Add remaining
ingredients. Process at high speed until ice is
melted, about 2 minutes. Pour into serving dishes.
Chill until set, about 1-2 hours. Serves 8. If desired
top with crushed pecans and whipped cream.
Pumpkin Ice Cream
Ingredients:
1 cup canned or cooked pumpkin
1/4 tsp. pumpkin pie spice
1 quart vanilla ice cream, softened
In a medium bowl, mix the pumpkin and pie spice
until well blended. Stir in ice cream. Freeze until
ready to serve. Garnish with gingersnaps. 4-6 servings.
About the Author
Brenda Hyde is a Mom of three, a freelance writer and
editor of the six newsletters here at Seeds of Knowledge.
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