What You Need:
1 C maple syrup
1 1/4 C pumpkin puree
1/4 tsp. cinnamon
1/4 tsp. nutmeg
How to Make It:
Pour the syrup into a small saucepan and place over low heat.
Heat the syrup until it just begins to warm through.
Add the pumpkin puree and stir slightly to incorporate.
Sprinkle in the cinnamon and nutmeg and stir to mix in well.
Stir often and heat until completely warmed through.
8 Servings
Great syrup to serve over pancakes, waffles or French toast on a cool fall morning.
What You Need:
2 TBSP solid shortening
1 1/4 C sugar
2 lg. eggs, beaten
1 C pumpkin puree
1 tsp. vanilla
3 C all purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 C milk
How to Make It:
Place the shortening and sugar into a large mixing bowl.
Cream the two together with an electric mixer on medium speed until smooth.
Add the eggs and mix until they are just incorporated into the batter.
Place the pumpkin puree and vanilla into the mixture and continue mixing until well combined.
In a separate bowl sift together the flour, baking powder and salt.
Sprinkle in the cinnamon and nutmeg and toss to combine.
Alternating back and forth between the flour mixture and the milk add each a little at a time being sure to mix slightly after each addition.
Place the dough, covered, in the refrigerator for 1 hour to chill.
Once chilled, roll the dough on a flat, lightly floured surface to 1/4 in. thickness.
Use a cookie cutter, dusted with flour, to cut out the puffs.
Bring the oil in a deep fryer to 365 degrees.
Drop the puffs a couple at a time into the hot oil and fry until a light golden brown.
Place on paper to drain.
12 Servings
Replace the pumpkin puree with squash puree for something a little different. Puffs can also be glazed by using a little confectioners’ sugar dissolved in milk and spread over the puffs while still slightly warm.
What You Need:
1 qt. water
2 TBSP salt
2 C pumpkin seeds
1 TBSP unsalted butter, melted
How to Make It:
Place the oven temperature on 250 degrees
Place the water in a large saucepan over medium high heat.
Sprinkle in the salt and bring the water to a steady boil.
Add the seeds and continue boiling for 12 minutes.
Drain the seeds well using a colander.
Lay the seeds in a single layer on a piece of paper towel and pat them dry.
Place the melted butter in a mixing bowl.
Add the seeds and toss to coat evenly.
Spread the seeds in a single layer on a large baking sheet.
Bake 35 minutes being sure to stir every 12 minutes or so during the baking.
Seeds should be a light golden brown and crispy when toasted.
Allow the seeds to cool before shelling and eating.
Makes 2 C of toasted seeds
These can be added to any trail mix or snack mix or eaten just as they are.
What You Need:
4 C sugar
1 C milk
3 TBSP light corn syrup
1 C pumpkin puree
3 TBSP unsalted butter, broken up
1 tsp. vanilla
2 C walnuts, coarsely chopped
How to Make It:
Butter a 9 in square pan well on the bottom and up the sides and set aside.
Place the sugar into a large heavy saucepan.
Pour in the milk and the corn syrup.
Fold in the pumpkin puree and mix all the ingredients together well.
Turn the stove burner to medium low and place the saucepan over the heat.
Stir continuously cook until the sugar has completely dissolved.
Stop stirring once the sugars has dissolved and continue to cook until a candy thermometer reaches 238 degrees.
Remove the pan from the stove.
Add the butter but do not stir the mixture.
Allow the mixture to set until the candy thermometer reaches 140 degrees.
Add the vanilla and stir to combine.
Add the walnuts and using a wooden spoon briskly stir the mixture for 45 seconds.
Pour the mixture immediately into the prepared square pan.
Once the fudge begins to harden cut it into small squares.
Allow the fudge to cool completely before removing the squares to an air tight container.
2 lb. Serving
The walnuts can be replaced with pecans or can be left out completely if you prefer. The fudge can be stored in a cool place for up to 10 days.
What You Need:
1 (4 lb.) pumpkin
3 qt. water
1/4 tsp. salt
1 1/2 C long grain rice
2 tart apples, cored, peeled and diced
1/2 C dried cherries
1 stick unsalted butter, melted
1 TBSP sugar
3/4 tsp. Cinnamon
1/4 C hot water
How to Make It:
Wash, cut out the top and remove the seeds from the pumpkin.
Use a melon baller to scoop as much of the pumpkin pulp as possible out of the pumpkin.
Chop the pulp and place in large mixing bowl.
Place the water in a saucepan and add the salt.
Stir in the rice.
Place the pan over medium high heat, cover and cook the rice 15 minutes or just until starting to soften.
Drain the rice well through a colander.
Heat the oven up to 325 degrees.
In the bowl with the pumpkin pulp place the rice, apples and cherries.
Add the melted butter and mix well to combine.
Sprinkle in the sugar and cinnamon and continue to stir until all the ingredients are completely covered.
Stuff the pumpkin shell with the mixture and sprinkle the hot water over the top of the stuffing.
Place the lid back on the pumpkin.
Place the pumpkin on a baking sheet lined with aluminum foil.
Bake 1 hour and 45 minutes or until the pumpkin is tender.
Allow to cool slightly before cutting into 8 wedges.
8 Servings
This tastes great and makes a great centerpiece for any Thanksgiving dinner table.