Easy Pumpkin Recipes - All Year Goodness An Health With Pumpkin

It is true that fall is the time for easy pumpkin recipes. What will Halloween or Thanksgiving be without Pumpkin? Pumpkin, however is far more versatile than we may think. There are so many tasty dishes you can make with pumpkin. pumpkin also freezes very well and you can freeze the pumpkin puree for when you need it. The fresh pumpkin, dry and un peeled can also be stored for long periods as long as it is raised above the ground to keep it dry. In South Africa we even have a song making fun of the old people who used to keep the pumpkin on the roof!

Try these easy pumpkin recipes, you will not be disappointed.

Natural Homemade Pumpkin Puree

What You Need:

1 large pumpkin

How to Make It:

1. Using a very sharp knife remove the stem from the pumpkin.
2. Cut the pumpkin into 8 wedges.
3. Remove the seeds and pulp making sure that the pumpkin is completely clean.
4. Place the pumpkin wedges into a large roasting pan.
5. Bring the oven temperature to 325 degrees.
6. Place the pumpkin wedges in the oven, uncovered and roast 60 minutes.
7. Reduce the heat to 300 degrees and continue baking 2 hours.
8. The pumpkin meat should be fork tender and no liquid should be visible under the skin that has formed.
9. Turn off the oven but leave the pumpkin wedges in the oven with the oven door slightly cracked to ventilate for 2 more hours.
10. Remove the wedges from the oven and cut away any skin or exceptionally dry pieces of meat. 
11. Place the wedges into the blender or food processor. 
12. Puree until you achieve the smooth texture you are looking for.
13. Use the puree in your favorite pumpkin dish or store in an airtight container in the refrigerator until ready to use.

Serving amount depends on the size of the pumpkin.

When removing the dry parts of the meat after roasting remember that even though it is dry it is still tender enough to use.  The parts that may be too dry and not usable will be around the area of where the stem was cut away.  Also when you puree the meat you will have to scrape and stir the pieces for a few minutes.  They are too heavy to move on their own until they begin to liquefy and loose the heaviness. 

An American Tradition Pumpkin Pie

What You Need:

1. Place the pie crust in a 9 in pie plate; prick the bottom of the curst a few times with a fork and set aside.
2. Place the brown sugar in a large mixing bowl.
3. Add the flour and toss to combine.
4. Add the pumpkin puree and heavy cream.
5. Use an electric mixer on medium speed and beat until completely combined together.
6. Sprinkle in the salt, cinnamon, ginger and nutmeg. 
7. Stir with a rubber spatula until combined well.
8. Pour in the corn syrup and mix with the mixer on medium speed.
9. Add the beaten eggs and the vanilla and mix until smooth.
10. Pour the pumpkin mixture into the pie shell.
11. Bring the oven temperature to 350 degrees.
12. Cover the edge of the pie shell with aluminum foil to keep it from over cooking.
13. Bake 25 minutes.
14. Remove the foil so the edges can brown and continue baking 30 minutes or until a knife inserted in the center of the pie comes out clean.

The removal of the foil time can be adjusted according to how your oven bakes. If the oven bakes hot then leave the foil on for a longer period of time if it bakes a little cooler you may need to remove the foil sooner.  When testing for doneness if the knife does not come out clean, allow the pie to bake another 2 to 3 minutes before testing again. 

Meringue Piled High Pumpkin Pie

What You Need:

How to Make It:

1. Place the pumpkin puree in a large mixing bowl.
2. Add the 1/2 C sugar to the puree.
3. Sprinkle in the cinnamon, nutmeg, cloves and 1/2 tsp. salt.
4. Fold all together until completely mixed.
5. Stir in the 3 egg yolks until mixed into the puree well.
6. Slowly add the evaporated milk making sure to stir while adding.
7. Be sure the milk is mixed well into the puree.
8. Bring the oven temperature to 400 degrees.
9. Pour the pumpkin mixture into the unbaked pie shell.
10. Bake 35 minutes or until a knife inserted in the center of the pie comes out clean.
11. Remove the pie from the oven and raise the oven temperature to 425 degrees.
12. Place the 3 egg whites into a bowl.
13. Sprinkle in 1/8 tsp. salt and mix with an electric mixer until well blended.
14. Continue beating the mixture an add 1 TBSP of sugar at a time until blended in.
15. After all the sugar has been added continue beating until soft peaks form.
16. The meringue is done when the mixture becomes stiff and peaks form when you lift the beaters up and out of the mixture.
17. Spread the meringue over the baked pie making sure to go completely out to edge of the pie.
18. Place the pie back in the oven for 7 minutes or until the meringue begins to brown.
19. Place the pie on a wire rack to cool.

8 Servings

Meringue shrinks during cooking so be sure to spread it to the very edge of the pie so the pie remains completely covered with the meringue once finished baking.  Use a butter knife to form the peaks in the meringue when placing it on the pie.

Snappin’ Pumpkin Pie

What You Need:

How to Make It:

1. Pour the half and half into a large mixing bowl.
2. Add the pumpkin puree and whisk together for 1 minute.
3. Allow the mixture to stand uninterrupted for 5 minutes.
4. Fold in the whipped topping with a rubber spatula.
5. Add in the pecans and gingersnaps and blend until all ingredients are incorporated together.
6. Sprinkle in the pie spice and mix well to incorporate.
7. Pour them mixture into the graham cracker crust.
8. Place the pie in the freezer for one hour until firm.
9. Allow the pie to set 10 minutes at room temperature before cutting.

8 Servings

The pie needs to soften slightly before cutting but be carefully that you don’t leave it out too long or it will become mushy.  Store any leftover in the refrigerator.

Chilled Pumpkin Pie Delight

What You Need:

How to Make It:

1. Place the brown sugar into a mixing bowl. 
2. Sprinkle in the gelatin, instant coffee, the ginger, cinnamon and nutmeg.
3. Toss carefully to combine.
4. Very carefully pour the boiling water over the top.
5. Stir until completely dissolved being sure to stir from the bottom up.
6. Add the ice cream one spoonful at a time stirring after each addition.
7. Fold in the pumpkin puree until completely mixed in.
8. Place the mixture in the refrigerator 5 minutes or until chilled enough to mound when scooped out with a spoon.
9. Place the mixture into the graham cracker crust.
10. Cover and refrigerate two hours or until firm.

8 Servings

This is a different twist on an old favorite.  Try using 1 tsp. of pumpkin pie spice instead of the individual spices to save both time and money. 

These Easy Pumpkin Recipes are only a few of the many possiblities. Do have a look at this very good book from Amazon. Here you will find easy pumpkin recipes for the whole year.

Pumpkin, a Super Food for All 12 Months of the Year