Mom's Pumpkin Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 hr
Meal type: Dessert
Ethnicity:
Number of Servings: 10
Description:
This recipe goes way back to when I was a child. It is the ONLY pumpkin pie I will eat! Get ready for an indescribably rich, spicy, gingerbread like pie! Eat chilled with whipped cream.
Ingredients:
roasted pumpkin flesh OR canned (2 cups)
brown sugar (3/4 cup)
eggs (2 medium)
Milk (3/4 cup)
molasses (1/4 cup)
melted butter (1 tablespoon)
salt (1/2 teaspoon)
powdered ginger (1/2 teaspoon)
powdered nutmeg (1 teaspoon)
powdered cinnamon (2 teaspoon)
pie crust (9 inch) -- unbaked (2 )
Directions:
Preheat oven at 375 degrees F. Place all ingredients into a blender until smooth and homogeneous. Pour into pie shells and bake 45 minutes or until pie looks solid and cracks start to form. Let cool completely before eating.
Notes:
Recipe may not yield 2 full pies depending on how full you fill them. Can also make one full pie with two ramekins for crustless pies.
Pumpkin Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 hr 5 min
Meal type: Dessert
Ethnicity:
Number of Servings: 10
Description:
Dense and moist, this spicy pumpkin bread is great on its own or with an orange cream cheese icing.
Ingredients:
pumpkin puree (8 OZ)
eggs (2 medium)
vegetable oil (1/3 cup)
Milk (1/2 cup)
brown sugar (1/2 cup)
molasses (1/2 cup)
flour (1.5 cups)
ground flax seed (1/4 cup)
baking soda (1 teaspoon)
salt (3/4 teaspoon)
powdered cinnamon (1 teaspoon)
powdered nutmeg, ginger (1/2 teaspoon)
cloves (1/4 teaspoon)
walnuts (optional) (1/2 cup)
Directions:
Preheat oven to 350F. Sift together dry ingredients and separately mix all wet ingredients. Create a well in the dry ingredients to add the wet and mix well, without mixing too much. Bake in a bread pan or individually in a muffin tray for 50-90mins depending on oven (20-25min for muffins).
Pumpkin Butter
Prep time: 20 min
Cook time: 50 min
Total time: 1 hr 10 min
Meal type: Dips & Spreads
Ethnicity:
Number of Servings: 25
Description:
A delicious spread to eat on toast, biscuits, in yogurt or to top oatmeal or ice cream.
Ingredients:
pumpkin OR 4 cups raw cubed (1 small)
maple syrup, pure (1 can)
cinnamon (1 stick)
Directions:
Peel and empty pumpkin, then cube and place in large saucepan. Cover with maple syrup (just enough for some cubes to come out of liquid) and drop in cinnamon stick. It may require more or less than one can maple syrup depending on size of pumpkin. Cover and simmer on low heat until pumpkin is done (breaks down with a fork). Cool, remove cinnamon and blend with hand blender to render smooth. Keep in fridge or can in sterilized mason jars.
Notes:
servings are ball park...
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