Fall Pumpkin Tips and Recipes

Fall Pumpkin Tips and Recipes
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We love pumpkin recipes at OFL! Start with these below and then visit the other 9 pages and our blogs for more.
Spicy Pumpkin Butter

Ingredients:

1/4 cup dark brown sugar, packed

2 tbsp. granulated sugar

1/4 cup water

1/2 tsp. ground allspice

1/4 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1/2 tsp. ground cinnamon

1 1/2 cups pureed pumpkin (canned or fresh)

Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a bowl. Mix well on high 3 minutes; stir. Add pumpkin and mix well on high for 5 minutes. Allow to cool, then refrigerate. This will keep several weeks in refrigerator or can be frozen. Makes 2 cups.

Baked Pumpkin Slices

Ingredients:

2-3 pound pumpkin

1 tbsp. vegetable oil

2 tbsp. freshly squeezed lemon juice

1 tbsp. soy sauce

1 tbsp. brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Preheat the oven to 325 degrees F. Cut the pumpkin, from top to bottom, into 1 to 1 1/2 inch thick slices. Discard the seeds and strings, and spread slices on a lightly oiled baking sheet. (save the seeds to roast) Combine the rest if the oil with other ingredients and brush a little of this mixture onto the pumpkin slices. Bake for about 25 minutes, then brush again. Turn, brush again, and bake until done, an additional 20 to 30 minutes. Serve warm.

Pumpkin Dip

Ingredients:

4 cups confectioners' sugar

2 packages (8 oz each) cream cheese; softened

1 can (16 oz) pumpkin, or cooked puree

2 tsp. ground cinnamon

1 tsp. vanilla extract

Mix together all the ingredients. Serve with graham crackers, apples or ginger snaps.

Apple Pumpkin Bread

Ingredients:

Topping:

1 tbsp. all-purpose flour

1 tsp. ground cinnamon

5 tbsp. granulated sugar

1 tbsp. butter or margarine, softened

Bread:

3 cups all-purpose flour

2 tsp. baking soda

1 tsp. ground nutmeg

1/4 tsp. ground allspice

3/4 cup vegetable oil

4 large eggs

3/4 tsp. salt

1 1/2 tsp. ground cinnamon

1 tsp. ground cloves

1 16 ounce can of pumpkin

2 cup granulated sugar

2 apples peeled and chopped

Combine all the topping ingredients to form a crumb like mixture. Set aside. Preheat oven to 350 degrees F. and butter two 9x5x3 loaf pans. Sift flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice together and set aside. In another bowl mix together pumpkin, oil, sugar, and eggs with mixer. Add the flour mixture to the pumpkin mixture and mix well. Fold in the apples. Divide the batter between the pans and sprinkle the topping evenly over the top of each loaf. Bake on the middle rack of the oven for 50 minutes or until a toothpick comes out clean. Cool in loaf pans for 45 minutes and then remove to racks.

MORE PUMPKIN RECIPES:

More Pumpkin Recipes

Roasting Pumpkins

The Perfect Pumpkin

Pumpkin Sweets

Pumpkin Sprouts

Pumpkin Dessert Recipes

Pumpkin Fudge and More

Pumpkin Traditions

Herbs and Pumpkin

Harvesting Fresh Pumpkin

About the Author:

Brenda Hyde is a mom to three, married and living in the Midwest United States on ten acres. She is also a freelance writer, editor and owner of Old Fashioned Living.com. You can read her garden blog at http://grace-whimsy.blogspot.com/.

 

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.

 
 

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