Pumpkin Recipes

Pumpkin Bread

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Roasted Pumpkin Seeds

Ingredients

• 1 1/2 cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.        

Pumpkin Pie Bites

Ingredients

• 2 refrigerated ready-to-roll pie crusts
• 8 oz. cream cheese, room temperature
• 1/2 cup sugar
• 1 cup canned pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon pumpkin pie spice
• Pumpkin-shaped cookie cutter

Directions

1. Preheat oven to 350 degrees F
2. Use cookie cutter to cut 12 pumpkin shapes from each pie crust
3. Press dough shapes into a 24 cup mini muffin tray
4. Apply egg white from one egg to the top edges of each pie.
5. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin spice together until thoroughly combined
6. Spoon mixture into each pumpkin-shaped pie crust
7. Bake for 12-15 minutes.
8. Remove pies to cool