Pumpkin Recipes

Of course we all know the pleasure of biting into the traditional piece of pumpkin pie at Thanksgiving, but don't overlook the joy of presenting yummy new dishes and desserts featuring pumpkin as the main attraction. The traditional pumpkin pie may have to take a place over on the hutch to make room for some new pumpkin favorites. We will be adding new pumpkin recipes to this page over the next few weeks so be sure to check back. Thanksgiving is right around the corner and then Christmas will be right after that. Feel free to use the navigation buttons to navigate your way to some new pumpkin recipes.

Pumpkin Biscuits

Pumpkin biscuits make a great addition to any holiday dinner or brunch. In fact, these pumpkin biscuits would go great with a nice pot roast dinner, Thanksgiving turkey dinner, or with a nice bowl of chili.

Ingredients:

4 cups all-purpose flour

2 1/2 Tbsp baking powder

2 tsp salt

1/3 tsp cayenne pepper

2 tsps ginger

1 cup butter

1 1/2 cups canned pumpkin

1/2 cup buttermilk

1 Tbsp honey

Combine dry ingredients in a bowl and cut chilled butter into pieces and then cut the butter into the dry ingredients using a pastry blender.

Combine the pumpkin and honey together and then stir into dry ingredients until just combined. Add the buttermilk and stir just until combined.

On a lightly floured surface knead the dough about 10 or 12 times. Roll the dough out to a 3/4 inch thickness and cut with a round 3 1/2 inch cutter.

Place biscuits onto a baking sheet lightly coated in vegetable oil keeping them about 1 inch apart. Bake in a preheated 400 degree oven for 25 to 30 minutes until golden brown. Make about 10 biscuits.

Recipe by Sara Fitz

 

Using Fresh Pumpkin in Recipes

by Sara Fitz

 

Pumpkins are sometimes classified as fruit, but they are commonly used as vegetables in cooking. Pumpkin can even be used in place of squash or sweet potatoes in recipes. Pumpkins are rich in flavor and nutrients and can be stored for months in a cool, dark, place until the mood for a yummy pumpkin bread, pie, soup, cake, cookie, muffin, stew, or even smoothie strikes. Using fresh pumpkin is wonderful in recipes.

Small to medium sized pumpkins are best to choose for cooking and baking. Some of the best varieties for cooking and baking include: Small Sugar, Baby Pam, and New England Pie. Crookneck pumpkins are also good and are easy to peel and prepare.

The best way to prepare your fresh pumpkin for recipes is to make a puree. Homemade purees are usually bright yellowish-orange instead of the traditional orange color of canned pumpkin. Each pumpkin has its own distinct flavor.

Cut the pumpkin in half and scoop out the seeds and the fibers.

Preheat the oven to 350 degrees and then place the pumpkin, with the cut side down, on a baking sheet. Bake uncovered for about 1 hour. Test with a fork and when the pumpkin feels tender, it is done. Let the pumpkin fully cool.

Drain off the liquid and scoop the pulp out of the shells and place it in a food processor or blender and process until smooth. You can also mash the pulp with a potato masher. Place the pulp in a strainer and allow the liquid to drain off for up to 1 hour. When the pumpkin is a thick as canned pumpkin, it is done draining.

The puree can be refrigerated or up to 2 days or keep in the freezer for several months. You can measure out increments of ½ cup or 1 cup and place in freezer containers to be ready for your recipes.

Using homemade pumpkin puree in your recipes will give them a wonderful flavor that cannot be matched by canned pumpkin. Try it and see and for yourself.