What to Do With The Guts!! Pumpkin recipes

Roasted Pumpkin Seeds

 Here is an easy recipe for roasting fresh pumpkin seeds.


Original recipe makes 1 1/2 cups Change Servings

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

Preheat oven to 300 degrees F (150 degrees C).
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.

Perfect Pumpkin Pie

This recipe is based on one out of my mom's ancient Joy of Cooking cook book, but I've added a few things for extra flavor.

You'll need:

*1 pie crust. You can use the store bought kind (either graham cracker or Pillsbury) or make your own.

2 cups cooked, mashed pumpkin
1 1/2 cups evaporated milk
1/4th cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
2 eggs
Cooking utensils:

A pie pan
some measuring cups and spoons
some regular spoons for stirring
a few assorted bowls in various sizes (about 3)
a blender (optional, but helps)

Step 2: Start Mixing

Preheat oven to 425

Start by mixing the fresh pumpkin with the eggs and the evaporated milk in one bowl. Mix the brown sugar into this bowl too.

Once they're well blended, switch to a separate bowl and mix the white sugar, spices, and salt together until they're pretty well mixed. Then, combine the wet ingredients with the dry ones and mix until everything is as smooth as you can get it.

Once you have everything all mixed together, pour it all into a blender and blend it for a couple of minutes on a medium setting. This helps make sure that your pumpkin is totally broken down, and it also helps make sure there aren't any little pockets of cinnamon or ginger that didn't get broken up either.
This is important, because it means that the finished pie will have a smooth texture instead of a chunky, stringy, or spotty one. No one likes a chunky pie.

Pour the pie mixture from the blender into the pie crust, making sure not to overfill it.

Bake the pie at 425 degrees for 15 minutes then lower the temperature to 350 degrees and bake for another 45 minutes.
The time it takes to bake will depend on how evenly heated your oven is. I recommend checking the pie at 30 minutes into the second half and seeing how far along it is. My oven really only takes about 35 minutes.
You can tell the pie is done when a toothpick or knife that's stuck in it comes out clean.
You'll want to cool your pie before eating it. At least, I always do, I prefer my pumpkin pies cold, with whipped cream.

Pumpkin Fluff

This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers.
Prep time: 5 mins
Total time: 
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 (15 ounce) can solid pack pumpkin
  • 1 teaspoon pumpkin pie spice
  1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice.
  2. Fold in the thawed frozen whipped topping.
  3. Chill in the refrigerator until serving.

  • 1 (8 ounce) package cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 (15 ounce) can pumpkin puree
  • 3 tablespoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup milk chocolate morsels

  1. Place cream cheese and confectioners' sugar in a large mixing bowl. Beat for about 1-1/2 to 2 minutes, or until well blended.
  2. Slowly add pumpkin puree, pumpkin pie spice and vanilla extract. Continue to beat until well combined.
  3. Fold in chocolate chips and stir gently to combine. Serve with gingersnap cookies, apple slices or graham crackers. Cover and refrigerate any leftovers.

more at http://theblondcook.com/2014/09/chocolate-chip-pumpkin-dip/#oAt3z4VyDkILbTYi.99