Spicy Pumpkin Butter
We've gotten compliments on this when we serve it or give it.
Rita Blake
2 c. cooked, pureed pumpkin or winter squash
2 c. sugar
1 t. cinnamon
1/4-1/2 t. EACH ginger, nutmeg, cloves
Simmer in saucepan until thickened to consistency of jam or apple butter. Store in refrigerator.
Pumpkin Custard (from More With Less Cookbook)
It's like pumpkin pie without the fat and fuss of pie crust. Our kids really like this.
Rita Blake
Preheat oven to 350.
Combine in mixing bowl:
1 1/2 c. cooked, strained pumpkin
2/3 c. brown sugar
3 eggs, beaten
1 1/2 c. scalded milk
1 Tbsp. cornstarch
1 tsp. cinnamon
1/2 t. ginger
1/4 t. EACH cloves and nutmeg
Pour into buttered baking dish. Bake 45 minutes.
PUMPKIN JAM
Rita Blake
2 cups cooked, pureed pumpkin or squash
2 cups sugar
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. ginger
Cook until it's the texture of jam.
The spice measurements are very approximate. We just keep this in the refrigerator, but I suppose you could seal up jars.
Somebody gave me this recipe as one of her favorites, but I have never tried it. It is probably good, since this family seems to put some effort into having tasty food, not just subsisting.
Pumpkin Splendor
Carla Kehler
3/4 cup golden raisins, chopped
3/4 cup dried apricots, chopped
3/4 cup sugar
1/2 cup water
2 cups pureed pumpkin
In a medium saucepan; put raisins, apricots, sugar and water. Simmer for 10 to 12 minutes, stirring occasionnally. Add pumpkin and mix thoroughly.
Spicy Pumpkin Chowder
Recipe By : Heather Meyers
Serving Size : 14 cups
6 slices bacon
2 tablespoons butter
1 medium yellow onion -- chopped
1 rib celery -- diced
3 small fresh sage leaves -- finely chopped
1/2 teaspoon dried sage
1/2 teaspoon garlic powder -- or
2 cloves garlic -- minced
1/2 cup apple juice
3 medium unpeeled potatoes -- cut in 1/2" cubes
10 ounces frozen corn
4 cups chicken broth
2 15 oz cans unsweetened pumpkin puree
1/4 teaspoon red pepper (cayenne) -- or to taste
salt and pepper -- to taste
1 cup half and half -- optional
1. Chop 2 slices of the bacon and cook in a large pot over medium heat until bacon is lightly browned. Add 2 T of butter, onion, celery, sage, and garlic. Cook, stirring frequently, until onion and celery have softened, about 10 min.
2. Add apple juice and boil briefly as you stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Add potatoes, corn and 4 cups of the broth and bring to a boil. Lower heat to a simmer and cook until potatoes are slightly tender but not mushy, about 10 min.
3. While the soup simmers, chop the remaining bacon and cook (in the microwave, oven or skillet) until crisp. Drain, crumble, and set aside.
4. In a saucepan, mix pumpkin, red pepper, salt and pepper and heat through. Add to the corn and potato mixture and stir to blend. Taste for seasoning, adding additional salt, pepper or red pepper if desired. If you prefer a thinner soup, add an additional cup of broth and heat through. For a richer soup, add up to 1 cup half-and-half. Ladle into warm bowls and sprinkle with bacon bits. Serve hot.
