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YOUR PRODUCE MAN'S
PUMPKIN RECIPES
ICED SPICED PUMPKIN COOKIES
Ingredients
1 cup Shortening
1/2 cup Granulated sugar
1/2 cup Packed brown sugar
1-1/2 tsp Pumpkin pie spice
1/2 tsp Baking powder
1/4 tsp Baking soda
1 ea Egg
1 cup Pumpkin (baked or boiled)
2 cups All-purpose flour
1 recipe Brown Sugar Glaze (see below)
Instructions
In a medium mixing bowl, beat shortening with an electric mixer on medium
to high for 30 seconds.
Add the granulated sugar, brown sugar, pumpkin pie spice, baking powder,
and baking soda. Beat until combined, scraping sides of bowl.
Beat in the egg and pumpkin. Beat in as much of the flour as you can
with the mixer. Stir in remaining flour.
Drop dough by a rounded teaspoon 2 inches apart onto an ungreased cookie
sheet. Bake cookies in a 375 degree F oven for 8 to 10 minutes or until
tops seem firm.
Transfer cookies to a wire rack; cool.
Spread cooled cookies with Brown Sugar Glaze. Makes 42 cookies.
BROWN SUGAR GLAZE
In a small saucepan, combine ½ cup packed brown sugar, 3 TBS
Butter and 1 TBS milk
Heat and stir until butter melts.
Remove sauce from heat; stir in 1 cup sifted Powdered Sugar and 1 tsp
Vanilla.
PUMPKIN WITH CHICKEN AND ZUCCHINI
Ingredients
3 lb Chicken Meat
¼ cup Onion (finely chopped)
2 clove Garlic (minced)
2 ea Potatoes (peel, 1” cube)
2 cup Pumpkin (peel, 1” cube)
2/3 cup Dry White Wine
1 tsp Rosemary (chopped)
¼ tsp Salt
¼ tsp Pepper
2 ea Zucchini (1/4” slice)
optional Lemon Wedges
as needed Non-stick cooking spray
Instructions
Rinse chicken; pat dry. Spray an unheated 12-inch skillet with nonstick
cooking spray. Preheat skillet over medium heat. Add chicken and cook
for 10 to 15 minutes or until lightly brown, turning to brown evenly and
adding onion and garlic during the last 5 minutes of cooking. Add the
potatoes and pumpkin.
Combine wine, rosemary, salt, and pepper; pour over chicken and vegetables.
Bring mixture to boiling; reduce heat. Cover and simmer for 25 minutes.
Add zucchini. Cover and cook about 5 minutes more or until chicken and
vegetables are tender and chicken is no longer pink. Using a slotted spoon,
transfer chicken and vegetables to a serving platter. Pass pan juices.
If desired, serve with lemon wedges.
EASY PUMPKIN SOUP
Ingredients
1 lb Pumpkin (baked or boiled)
1 can Chicken Broth (14½ ounce)
1 cup Fat-free Milk
1 TBS Brown Sugar
¼ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
¼ tsp Salt
As needed Chives (chopped)
Instructions
Stir together pumpkin, chicken broth and milk in a large saucepan. Stir
in brown sugar, cinnamon, nutmeg and salt. Heat just to boiling. Reduce
heat and simmer uncovered for 5 minutes.
Serve in a mug or bowl, topped with a sprinkle of chives.
PERFECT PUMPKIN COBBLER
Ingredients
2 ea Eggs (slightly beaten)
1 cup Evaporated Milk
1 cup Milk
3 cup Pumpkin (cooked and mashed)
1¾ cup Granulated Sugar
½ cup Packed Brown Sugar
1 cup +1 TBS All-purpose Flour
1 tsp Ground Cinnamon
½ tsp Salt
¼ tsp Ground Ginger
¼ tsp Ground Cloves
¼ tsp Ground Nutmeg
½ cup Butter (melted)
1 TBS Baking Powder
1 tsp Vanilla extract
Optional Pecan halves
Instructions
Preheat oven to 350 degrees F.
For filling, combine eggs, evaporated milk, and pumpkin in a medium
mixing bowl. Add 3/4 cup granulated sugar, dark brown sugar, 1 tablespoon
flour, cinnamon, 1/4 teaspoon salt, ginger, cloves, and nutmeg. With rotary
beater or wire whisk, beat lightly just until combined; set aside.
For crust, pour butter into a 3-quart rectangular baking dish, tilting
dish to spread butter evenly. Combine 1 cup flour, 1 cup granulated sugar,
baking powder, 1 cup milk, vanilla, and 1/4 teaspoon salt in a small mixing
bowl. Pour mixture over melted butter to make crust. Spoon or slowly pour
pumpkin mixture evenly over crust. Bake in preheated oven for 50 to 55
minutes or until a wooden toothpick inserted near center comes out clean.
Serve warm. If desired, garnish with pecan halves.
FUN FALL PUMPKIN SPREAD
Ingredients
1 lb Cream Cheese (softened)
1 cup Pumpkin (cooked, masked)
1/3 cup Sugar
1½ tsp Pumpkin Pie Spice
1 tsp Vanilla
As needed Freshly grated Nutmeg
Instructions
In a large mixing bowl beat cream cheese, pumpkin, sugar, pumpkin pie
spice, and vanilla with an electric mixer until smooth. Transfer to a
bowl. Store tightly covered in the refrigerator for up to 1 week.
Sprinkle with freshly grated Nutmeg just before serving.
PUMPKIN BISQUE (A recipe favored by George Washington
during Revolutionary War days)
Ingredients
2 TBS Cooking Oil
¾ cup Shallots (chopped)
½ cup Onion (chopped)
¼ cup All-purpose Flour
4 cup Chicken Broth
½ cup Apple Cider
1 lb Pumpkin (cooked, mashed)
1/3 cup Pure Maple Syrup
2 ea Bay Leaves
½ tsp Thyme (chopped)
¼ tsp Ground Cinnamon
¼ tsp pepper
1/8 tsp Ground Cloves
1 cup Whipping Cream
½ tsp Vanilla
Instructions
In a 3-quart saucepan heat oil over medium heat. Add the shallots, onion,
and ginger; cook until tender. Stir in the flour. Carefully add the chicken
broth and cider all at once. Cook and stir over medium heat until thickened
and bubbly. Stir in the pumpkin, maple syrup, bay leaves, dried thyme,
cinnamon, pepper, and cloves. Bring to boiling; reduce heat. Simmer, covered,
for 20 minutes.
Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth
to one-third of mixture into a blender container or food processor bowl.
Cover and blend or process until smooth. Pour into a bowl. Repeat with
remaining mixture until all is processed. Return the mixture to the saucepan.
Stir in the 1 cup half-and-half or whipping cream and the vanilla. Heat
through, but do not boil. Ladle into soup bowls. If desired, swirl a little
whipping cream into each serving; garnish with fresh thyme.
MORNING PUMPKIN BREAD
Ingredients
2 cups All-purpose flour
2 tsp Cinnamon
1 tsp Baking soda
1/4 tsp Baking powder
1/2 tsp Salt
1 1/2 cups Sugar
3/4 cup Vegetable oil
3 large Eggs
1 tsp Vanilla extract
3 cups Shredded fresh pumpkin
1 cup Toasted pumpkin seeds
Instructions
Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla.
Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds.
Once the ingredients are all incorporated pour into a non- stick 9 by
5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter
and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into
the middle of the loaf should come out clean. Cool for 15 minutes and
turn out onto a cooling rack. Cool completely. For muffins temperature
should also be 325 degrees F., but bake for 30 minutes.
PENNE N’ PUMPKIN
Instructions
1 ea Onion (fine chopped)
1 ea Red bell pepper (fine chopped)
2 clove Garlic (minced)
2 TBS Unsalted butter
1 cup Cooked pumpkin
1 cup Chicken broth
½ cup Water
2 TBS Heavy cream
to taste Freshly grated nutmeg
½ lb Penne pasta
3 TBS Parsley (minced)
as needed Freshly grated Parmesan
Ingredients
In a large skillet sauté the onion, bell pepper, and garlic in
the butter over moderate heat, stirring, until the vegetables are softened,
stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper
to taste. Simmer the sauce, stirring occasionally, for 10 minutes.
While the sauce is simmering, in a kettle of salted boiling water boil
the penne until it is al dente, ladle out the reserve about 1 cup of the
cooking water, and drain the penne well.
Add the penne to the sauce, cook the mixture over moderate heat, stirring
and thinning the sauce as desired with some of the reserved cooking water,
for 1 to 2 minutes, or until the pasta is coated well, and stir in the
parsley. Divide the pasta between 2 plates and serve it with the Parmesan.
TO DIE FOR PUMPKIN CHEESECAKE
Ingredients
Ginger Snap Crust
15 ea Ginger snaps
2 TBS Apricot jam (melted)
Pumpkin Cheesecake Filling
8 ounces Cream Cheese fat-free (room temp)
8 ounces Cream Cheese regular (room temp)
1 1/4 cups Sugar
1 cup Nonfat cottage cheese
1 1/3 cups Cooked pumpkin
1 TBS Vanilla extract
1 1/2 tsp Cinnamon
1 tsp All-purpose flour
1/4 tsp Ground allspice
1/4 tsp Ground cloves
6 Egg whites
Instructions
Preheat the oven to 325 degrees F. Lightly coat an 8- or 9-inch springform
pan with nonstick vegetable-oil spray.
To make the crust: In a food processor or blender, grind the ginger
snaps until crumbly. In a large bowl, combine the ginger snap crumbs and
melted jam with a fork. Mix until blended and press into the bottom of
the prepared pan.
To make the filling: In a large bowl, beat together the cream cheeses
with an electric mixer on the lowest speed until blended. Beat in the
sugar.
In a food processor or blender, puree the cottage cheese until smooth
and creamy. Add the pumpkin, vanilla, cinnamon, flour, allspice, and cloves.
Blend until smooth. Add the pumpkin mixture to the cream cheese mixture
and mix just until blended. Add the egg whites and mix just until blended.
Pour the mixture into the prepared pan.
Bake 80 minutes, or until the cheesecake puffs and the center is almost
set. Transfer to a wire rack and let cool. To serve, run a knife around
the sides to loosen the cake. Release the pan sides.
PUMPKIN MUFFINS
Ingredients
2 cups Water
3/4 cup Dried cranberries
2 cups All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Ground cinnamon
1/2 tsp Ground cloves
1/4 tsp Grated nutmeg
1/4 tsp Salt
2 ea Large eggs
1/2 cup Light brown sugar
1/2 cup Milk
1 cup Cooked Pumpkin (pureed)
4 TBS Unsalted butter (melted)
1/2 tsp Vanilla extract
3/4 cup Heavy cream
1 1/4 cup Semisweet chocolate (chopped)
Instructions
Preheat the oven to 375 degrees F. Line a 12-muffin tin with paper liners.
In a saucepan, bring the water to a boil. Place the cranberries in a medium
bowl and cover with the boiling water. Let sit until plumped, 5 to 10
minutes. Drain well.
Sift the flour, baking powder, baking soda, cinnamon, cloves, nutmeg,
and salt into a medium mixing bowl.
In a large mixing bowl, whisk together the eggs, sugar, milk, pumpkin,
melted butter, and vanilla. Add the dry ingredients to the wet and mix
just until incorporated, being careful not to overmix. Fold in the drained
cranberries.
Divide the batter evenly among the muffin cups. Bake until golden brown,
22 to 25 minutes. Remove from the oven and let cool in the tin for 10
minutes.
In a small saucepan, scald the cream over medium heat. Place the chopped
chocolate in a medium, heat-proof bowl and cover with the cream. Let sit
for 2 minutes, then whisk until smooth. Spread the warm chocolate glaze
onto the muffins.
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