Nancy's Fall Pumpkin Recipes - - The News for South Mississippi

Nancy's Corner

Nancy's Fall Pumpkin Recipes

"Peter, Peter, Pumpkin Eater, had a wife and couldn't keep her.  He put her in a pumpkin shell and there he kept her very well."  Do you remember that old nursery rhyme?  Well we don't want a shell to keep someone in like Peter, but we do want to be pumpkin eaters.

Pumpkins are a wonderful vegetable and can be made into delicious foods.  Try these recipes for pumpkin this fall while pumpkins are plentiful both fresh and stocked on store shelves in the can.

One added note:  There is a difference in canned pumpkin and pumpkin pie mix.  Look for canned pumpkin to add lots of good nutrition to your recipes.


Rinse off any dirt before using.  For pumpkin puree to use in soup, bread, or pie, you can steam, boil, or bake.  Peel pumpkin and cut into 1-1/2 to 2-inch chunks.  Steam for 15-20 minutes, or cook in boiling water for 8-12 minutes.  Puree.   

Halved:  Split a small 2 to 4-1/2 pound pumpkin and clean out the seeds and pulp.  Put flesh side down in a baking pan with a bit of water.  Bake at 350 degrees for 1-1/2 hours or until the flesh is tender.    

Pumpkin Apple Butter  

  • 1 can (15 oz.) pure pumpkin
  • 1 cup apple, peeled and grated
  • 1 cup apple juice
  • 1/2 cup firmly packed brown sugar
  • 3/4 teaspoon pumpkin pie spice  

Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy-duty saucepan.  Bring to a boil; reduce heat to low.  Cook, stirring occasionally, for 1 1/2 hours.  Serve with buttermilk biscuits, breads, corn muffins or hot cereal.  Store in airtight container in refrigerator for up to 2 months.          

Pumpkin Seeds  

Drying seeds and roasting seeds are two different processes.  To dry, carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue.  Pumpkin seeds can be dried in the sun, in a dehydrator 115-120 degrees for 1 to 2 hours, or in an oven on warm for 3 to 4 hours.  Stir them frequently to avoid scorching.  

To roast, take dried pumpkin seeds, toss with oil (1 teaspoon per cup of seeds) and/or salt and roast in a preheated oven at 250 degrees for 10 to 15 minutes.          

Kid's Favorite Chocolate Chip Muffins  

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole-wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon or pumpkin pie spice
  • 1/2 teaspoon salt
  • 4 large eggs, slightly beaten
  • 2 cups granulated sugar
  • 1 can (15 oz.) pure pumpkin
  • 1 cup vegetable oil
  • 2 cups (12-oz. pkg.) semi-sweet chocolate morsels  

Preheat oven to 350 degrees. Grease thirty-six 2 1/2-inch muffin cups or line with paper baking cups.  Combine all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl.  Combine eggs and sugar in large bowl.  Add pumpkin and oil; mix well.  Stir in flour mixture until moistened.  Stir in morsels.  Spoon batter into prepared muffin cups.  Bake for 20 to 25 minutes or until top springs back when lightly touched.  Cool in pans on wire racks for 5 minutes; remove from pan. 

Pumpkin Cranberry Bread  

  • 3 cups all-purpose flour
  • 1 tablespoon, plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 oz.) pure pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice or water
  • 1 cup sweetened dried, fresh or frozen cranberries  

Preheat oven to 350 degrees.  Grease and flour two 9 x 5-inch loaf pans.  Combine flour, pumpkin pie spice, baking soda and salt in large bowl.  Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended.  Add pumpkin mixture to flour mixture; stir just until moistened.  Fold in cranberries.  Spoon batter into prepared loaf pans.  Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.  Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

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