PREPARING AND BAKING WITH PUMPKIN

PUMPKIN RECIPES - BY SHAUNA MEILNER

{ED. NOTE} Pumpkin is high in Vitamin A and fiber! My good friend Shauna is an avid gardner and fabulous cook. She put together her favorite pumpkin recipes and pumpkin cooking information for her garden club and we are the beneficiaries. I can assure you Shauna's Favorite Pumpkin Pie recipe is a winner, it is quite light and delicious!

See Pumpkin Cooking Methods below*

SHAUNA'S FAVORITE AUTUMN PUMPKIN PIE RECIPE

Prep Time: 5 minutes

1-3/4 C. mashed cooked pumpkin (canned pumpkin is ok)
1-1/3 C (1 can) sweetened condensed milk
1 egg
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 Cup hot water

After blending, pour into a pastry-lined pie pan and bake for 50-55 minutes at 375° F. (Bake until an inserted knife comes out clean). Serving suggestion: Top with real whipped cream and chopped nuts! Fabulous and light!

CHOCOLATE PUMPKIN CAKE

2 C whole wheat pastry flour or sifted all purpose flour
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
1 Cup sugar or Sucanat
3/4 C. butter, softened
4 egg yokes
1 Cup cooked pumpkin, mashed
4 oz melted chocolate
1/2 C. milk
1/2 C. chopped nuts
1/2 C. raisins
4 egg whites

Combine flour, baking powder, nutmeg and cinnamon, and salt. Set aside. Blend sugar and butter. Add egg yoks and beat until light. Blend in pumpkin and chocolate. Add flour mixture alternately with milk, and blend after each addition. Stir in raisins, and nuts. Beat egg whites until stiff and fold into mixture. Bake in a 10" greased tube pan at 350° F for 65-70 minutes. Note: spaghetti squash can also be used.

PUMPKIN BARS

4 eggs
3/4 C. sugar or Sucanat
3/4 c. oil
2 C. cooked pumpkin
2 C. flour
1-1/2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt

In large bowl, beat eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, soda, cinnamon and salt; add to pumpkin mixture and stir well.
Spread batter in ungreased 15 X 10 X 1" baking pan. Bake at 350°F for 25-30 minutes.

*PUMPKIN COOKING METHODS- TO PREPARE PUMPKIN FOR USE IN RECIPES
Pumpkin can be frozen in 1-2 cup portions in the freezer for fall and winter pies and muffins.

Oven Method:
Cut pumpkin in half or serving size pieces after removing seeds and pulp. Place cut-side down in a shallow baking dish. Add small amount of water (about 1/4"). Bake at 400'F for 30-40 minutes until almost tender. Turn pieces and continue to bake until tender, 20-25 more minutes.

Microwave method:
Cut pumpkin in half; remove seeds and loose pulp. Cut into pieces and place in microwave-safe dish. Cover loosely with heavy-duty plastic wrap or glass casserole dish cover. Microwave of high 5- 10 minutes or until pumpkin is tender. Cool and peel off rind. Pack into measuring cup. Can be frozen in serving -size containers, which makes whipping up a homemade pumpkin pie or batch of muffins during the fall and winter months as easy as pie!

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