How to make pumpkin puree
You Will Need:
1 Sugar Pumpkin
Directions: Clean & remove stem from pumpkin. Cut pumpkin in half. Scoop out seeds & strings. (Don’t discard the seeds, you can toast them later) Place cut side down on foil lined baking sheet.
Cover pumpkin with foil & bake at 350 degrees for 55 to 65 minutes (center will still move slightly, let cool & use to bake or store for another day.
Apple Butter Pumpkin Pie
You Will Need:
1 cup apple butter
1 cup (solid-pack ) pumpkin
1/2cup brown sugar, packed
1/2teaspoon salt
3/4teaspoon ground cinnamon
3/4teaspoon ground nutmeg
1/8teaspoon ground ginger
3 eggs, beaten
3/4cup evaporated milk
*I deep dish pie crust
Directions: Adjust oven rack to lowest position. Preheat oven to 425ºF. Combine apple butter, pumpkin, brown sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well, using electric mixer. Brush pie shell with egg white, coating lightly; discard remaining egg white.
Directions: Adjust oven rack to lowest position. Preheat oven to 425ºF. Combine apple butter, pumpkin, brown sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well, using electric mixer. Brush pie shell with egg white, coating lightly; discard remaining egg white.
Pierce holes in bottom of crust with a fork. Pour apple-butter mixture into prepared pie shell; bake 15 minutes, then lower oven temperature to 350ºF. Bake 35 minutes more until center is slightly puffed and jiggles a little bit when pan is tapped.
Cool until still slightly warm on wire rack. Serve with whipped cream and a dusting of cinnamon, if desired.
Sondra’s Pumpkin Roll
You will need:
*For Pumpkin Roll
3 eggs
1 cup of sugar
2/3 cup of pumpkin
¾ cup all purpose flour
2 teaspoons of cinnamon
1 teaspoon of ground ginger
1 teaspoon of baking powder
½ teaspoon of salt
1 teaspoon of lemon juice
*For Cream Cheese Filling
1 8oz. cream cheese, softened
1 cup powdered sugar
¾ teaspoon vanilla extract
2 tablespoons of butter, softened
Directions: Preheat oven to 375 degrees. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, lemon juice, cinnamon, ginger and baking powder. Spread batter evenly in pan.
Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with powdered sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix powdered sugar, vanilla, butter or margarine, and cream cheese together till smooth.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Traditional Pumpkin Pie
You Will Need:
1 1/3 cup of smooth pumpkin
1 1/3 cup sweet condensed milk
1 large egg
2 tablespoons of cinnamon
½ teaspoon nutmeg
½ teaspoon of ginger
1 cup of hot water
*1 pie crust
Directions: Beat together all ingredients just until smooth.
Pour into 9” pie shell.
Bake at 375 degrees for 55 to 65 minutes (center will still move slightly)
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