Pumpkin Yum

I taught a class today on cooking with pumpkin and since I made edible handouts, as promised, here are the instructions of some of the things that I talked about.

Pumpkin Crisp

Follow the recipe on the back of a large can of pumpkin (puree, not pie filling) except cut the milk back to 1 can instead of 2. Mix well and pour into 9x13 baking dish.

Sprinkle dry yellow cake mix on top and drizzle 1 cube of melted butter over dry cake mix.

Bake at 350* for about an hour.  Can be served warm or cold with a dollop of whipped cream. Serves about 20

Pumpkin Pie Spice (I didn't mention this, but here is the recipe if you want to make your own)

Ingredients:

3 Tbsp Cinnamon                             4 tsp Ground Ginger

2 tsp Ground Cloves                       1 tsp Ground Nutmeg

Directions:

In a small jar, whisk together all spice ingredients. Seal in an air tight container.

2 tsp of spice for one pumpkin pie.

 1 ½ Tbsp of spice per two-pie recipe (such as Libby's 28 oz can of Pumpkin).

Add or subtract more spices for your own custom pumpkin pie spice blend.

Pumpkin Cheesecake (Gunn Family Tradition)

4 oz softened cream cheese                                      1 cup cold milk

1 tbsp milk                                                             16 oz can of pumpkin                    

1 tbsp sugar                                                            2 (4 oz) box instant vanilla pudding

1 ½ Cup Cool Whip                                                 1 tsp cinnamon

½ tsp ginger                                                            ¼ tsp ground clove

1 LARGE graham cracker crust

Mix cream cheese, 1 tbsp milk & sugar with wire whip until smooth. Gently stir in cool whip. Layer in crust.

Beat 1 cup milk, pudding, pumpkin & spices until mixed. Layer on top.

Refrigerate 4 hours and garnish with cool whip.

Make sure to use LARGE pie shells or it won’t all fit.

Our tradition for this recipe is to make one for each person in the family, then we give them all away on the Monday night before Thanksgiving! It started as a lesson for my family about sacrifice and charity and has been an annual tradition now for many years.

Basic Pumpkin Recipe

1 box dry cake mix                                                           1 15 oz can pumpkin (not pie filling)

Mix two ingredients together and add whatever sounds good.

I have added:

White Chocolate Chips, Chocolate Chips, Cinnamon Chips, Oatmeal, Pretzels, 

You can also try other cake mix flavors such as white cake and spice cake… really whatever you have on hand.

You can take this basic recipe and embellish it different ways. Here are a few suggestions:

Cream Cheese Filling for bread  (layer batter in bottom of pan, then layer of filling, then layer of batter on top)

8 oz reduced fat cream cheese (room temperature or softened slightly)

4 tbsp sugar

1 egg

2 tsp flour

1 tsp vanilla

Cream Cheese Cookie Filling (use as filling spread between two cookies for a cookie sandwich)

1 - 8 oz. package of cream cheese, softened

1 stick of unsalted butter, room temperature

1 - 16 oz. package of powdered sugar

about a capful of vanilla extract

a pinch of cinnamon (to taste)

Apple Glaze for cake: really good served over warm cake!!

1-1/2 cups powdered sugar

3 Tablespoons apple cider

3/4 teaspoon pumpkin pie spice

For cookies… place on lightly greased cookie sheet bake 350* for about 15 min.

For mini bread loaves… bake 350* for 35 min until knife comes out clean

For Muffins… bake 350* for about 18-20 min until knife comes out clean

For 7x11 cake…grease baking dish and bake 350* for 40 min until toothpick comes out clean. Let cool 10-15 min, then glaze. For thinner cake, use 9x13 pan and reduce cooking time slightly.

For instructions on roasting the pumpkin, see Roasted Pumpkins

If I missed anything that I talked about that you wanted more information on, just let me know and I can update the blog.