Tag Archives: pumpkin

Pumpkin Pie Filling From Scratch

I know that this time of year there are ao many pumpkin related recipes going around but Pumpkin Pie is a big traadition around here so I wanted to share our recipe. You can put this into a store bought pie shell or try your hand at a made scratch from pie crust as well.

Pumpkin Pie Filling From Scratch

Ingredients:

  • 1 pie crust, store bought or made from scratch
  • 2 c. pumpkin, cooked and mashed
  • 1 (12 oz) can evaporated milk
  • 2 eggs, beaten
  • 3/4 c. brown sugar
  • 2 t. pumpkin pie spice (or 1/2 t. ground cinnamon, 1/2 t. ground ginger, 1/2 t. ground nutmeg)
  • 1/2 t. salt

Directions:

Preheat oven to 400.

Put your pie crust into you pie pan.

Mix together the remaining ingredients and pour into the pie shell.

Bake 40 -50 minutes or until the center is done.

Enjoy as is or with cool whip.

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Meal Prepping: Freezing Squash

I was recently blessed with some yellow squash and zucchini. It was more than we could eat at the time as I had some in the refrigerator as well. I decided to put the best looking ones in the freezer to use later on. The ones that were bruised or slightly damaged were fried up later on to go with dinner. Yummy!

I will give the instructions for two different methods of freezing squash. The first will be for short term storage (1-3 months) and the second is for longer term (4-6 months). When you freeze the squash it will be best to use it in casseroles, breads, cakes, cookies, pies, or sauteed as it will lose some of its original firmness. I will be posting recipes for using the fresh and frozen squash in future posts so keep checking under the Recipes tab or do a search for squash.

Method #1. (This is the method I normally use as we will eat it rather quickly.)

  1. Wash the squash, cut off the ends, and cut away any damaged areas. You should use fresh squash for freezing.
  2. Slice, dice, or grate the squash.
  3. Arrange the squash, in a single layer, on a large cookie sheet(s) that has been sprayed with nonstick spray.
  4. Place the cookie sheet in the freezer for at least 2-3 hours, or overnight.
  5. Remove the cookie sheet and place the frozen squash into freezer bags. Squeeze out as much air as possible and place in the freezer.
  6. Use within 1-3 months for best flavor.

Method #2.

  1. Wash the squash, cut off the ends, and cut away any damaged areas. You should use fresh squash for freezing.
  2. Slice, dice, or grate the squash.
  3. Boil a large pot of water.
  4. Fill a large bowl with water and ice.
  5. Boil the squash for 3-4 minutes and promptly remove from the hot water.
  6. Use a slotted spoon to remove the squash and place into the cold water.
  7. Cool completely and then drain thoroughly.
  8. Arrange the squash, in a single layer, on a large cookie sheet(s) that has been sprayed with nonstick spray.
  9. Place the cookie sheet in the freezer for at least 2-3 hours, or overnight.
  10. Remove the cookie sheet and place the frozen squash into freezer bags. Squeeze out as much air as possible and place in the freezer.
  11. Use within 4-6 months for best flavor.

For winter squash/pumpkins:

  1. Wash the squash, cut off the ends, remove the seeds, and cut away any damaged areas. You should use fresh squash for freezing.
  2. Boil a large pot of water.
  3. Fill a large bowl with water and ice.
  4. Boil the squash until tender, promptly remove from the hot water.
  5. Use a slotted spoon to remove the squash and place into the cold water.
  6. Cool completely and then drain thoroughly.
  7. Scrape the squash from the rind and discard the rind.
  8. Slightly mash the squash with a potato masher or a fork.
  9. Place the squash into freezer bags. Squeeze out as much air as possible and place in the freezer.
  10. Use within 4-6 months for best flavor.

Pumpkin Honey Pancakes

This is a brand spanking new recipe in our house! It came about after I made some Pumpkin Muffins for our Pantry Challenge week. I was trying to use up some of the frozen pumpkin I had in the freezer. My 3 year old fell in love with them and he insisted that on Thursday, Pancake day, we needed Pumpkin Pancakes.

He was up bright and early Thursday morning to help Momma. We made our basic Pancake recipe and then added the pumpkin. Added a little spice and it needed sweetened so he suggested some honey. (Yesterday was Winnie the Pooh day and we know what he loves to eat.) Below is the recipe that we came up and they were delicious!

Pumpkin Honey Pancakes:

Pancakes:

  • Pancakes recipe
  • 2 c. cooked pumpkin
  • 1/4 -1/2 c honey or sugar
  • 2 t pumpkin pie spice

Toppings:

  • syrup
  • butter
  • whipped cream
  • caramel sauce
  • syrup
  • chopped nuts
  • powdered sugar
  • chocolate chips
  • your favorite toppings

Directions:

Preheat your griddle to 350.

Mix up your basic pancake mix. Stir in the cooked pumpkin, spice, and honey or sugar. Stir just until combined. (You could also add some chocolate chips or chopped nuts at this point.)

Pour 1/4 cup of batter onto griddle. Flip when the top is bubbly. Don’t mash down! Cook just until the other side is browned.

Serve hot! Add your favorite toppings and enjoy.

**These are good just sprinkled with powdered sugar alone.

**I ate mine drizzled with caramel sauce, a squirt of whipped cream, and sprinkled with chopped pecans. These were ‘leftovers’ from previous desserts so I was still working within the Pantry Challenge and cleaning out the fridge!

I haven’t tried this for waffles but I think it would work fine as long as you spray the iron really well.

Pumpkin Muffins

This is a great way to use up any frozen pumpkin you may have in the freezer. You don’t have frozen pumpkin? Am I the only one with an overabundance of frozen pumpkin? Don’t answer that, please. If you don’t have the frozen you can use canned pumpkin.

I have also added the instructions for a crumb topping which is optional. My kids love muffins, especially Cinnamon muffins, so I add this to them to keep them happy.

Pumpkin Muffins

  • 3 c all-purpose flour
  • 2 T pumpkin pie spice
  • 2 t baking soda
  • 1 1/2 t salt
  • 1 1/2 c sugar
  • 2 c. cooked pumpkin
  • 4 eggs
  • 1/2 c oil
  • 1/2 c orange juice, or water

Crumb Topping: (optional)

  • 4 T all-purpose flour
  • 1 t ground cinnamon
  • 2 T butter or margarine
  • 2/3 cup packed brown sugar

Directions:

Preheat oven to 350

Line 24 muffin cups or grease the Muffin Pans.

Mix together the dry ingredients in a large bowl.

In a large mixing bowl combine the pumpkin, eggs, oil and juice, beat just until blended.

Add flour mixture to pumpkin mixture, stir just until moistened.

Spoon batter into muffin cups, filling about 3/4 full.

**If using the crumb topping:

In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean.

Cool on wire racks for 5-10 minutes. Serve warm or store in an airtight container for later.

Luscious Four-Layer Pumpkin Cake

This is a family favorite and we have it almost every Thanksgiving for the past few years. It has been requested this year for Christmas as well. I have also tried out making them in cupcake pans for individual servings and they turned out great. ( I will post a picture of the larger cake when I make it the next time.)

Luscious Four-Layer Pumpkin Cake (link to original post)

Ingredients:

For cake:

1 package yellow cake mix

1-15 ounce can pumpkin, divided (use 1 cup canned pumpkin for the cake,the remainder will be for the filling)

1/2 cup milk

1/3 cup oil

4 eggs

1 teaspoon pumpkin pie spice
For filling:

1/2 teaspoon pumpkin pie spice

1- 8 ounce package cream cheese, softened

1 cup powdered sugar

1- 8 ounce tub Cool Whip, thawed

1/4 cup caramel ice cream topping

1/4 cup chopped pecans, optional
Directions:

For cake:

Heat oven to 350.

Beat all cake ingredients together in large bowl with mixer until well blended. Pour into two greased and floured 9 inch round cake pans.

Bake for 28 to 30 minutes or until toothpick comes out clean. Cool cakes in pans for 10 minutes. Remove from pans to wire racks; cool completely.

For filling:

Beat cream cheese in mixer bowl until creamy, add sugar, remaining pumpkin, and spice; mix well.

Gently stir in Cool Whip.

Cake Assembly:
Slice each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. Do not frost the top layer. Drizzle with caramel topping just before serving; top with nuts, if desired. Refrigerate any leftovers.