Ingredients:
1 kg (2 lb) pumpkin
200 g (7 oz) all-purpose flour
1 egg
nutmeg
salt

Preparation:

1. Cut pumpkin in large chunks and bake in the oven or cook in water.
2. In bowl put mashed pumpkin, flour, egg, salt and nutmeg.
3. In large pot boil water, add salt, spoon small dumplings. Take them out of water as soon as they start to float.
4. Serve with tomato sauce with basil and parmesan.

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Ingredients:
3 pounds sliced pumpkin
1/2 cup water
2 tablespoons butter
1 tablespoon sugar
1 1/2 cups milk

Preparation:

1. Peel pumpkin, cut into pieces.
2. Cook slowly in water with butter, sugar, and salt for two hours on the back of the stove.
3. Drain and add to milk, which has been heated. Bring to a boil before serving.

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Pumpkin pie recipes call for mashed pumpkin. According to The National Center for Home Food Preservation home canning is NOT recommended* for any mashed or pureed pumpkin or winter squash.

The only directions for canning pumpkin are for cubed pulp, like: Canned Pumpkins. For making pies, drain jars of canned pumpkin and strain or sieve cubes. Puree cubes in a food processor. The pumpkin puree may be frozen in an airtight container or zip-top bag for 10 to 12 months.

*Read more about the caution…

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Ingredients:

small size pumpkins or squash – an average of 16 pounds is needed per canner load of 7 quarts; 10 pounds per canner load of 9 pints – 2-1/4 pounds per quart.

Preparation:

1. Wash pumpkins, remove seeds and peel. Cut flesh into 1-inch cubes.
2. Boil for 2 minutes in water. Caution*: Do not mash or puree.
3. Fill jars with cubes and cooking liquid, leaving 1-inch headspace.
4. Adjust lids and process following the recommendations in Tables.
5. For making pies, drain jars and strain or sieve cubes. Puree in a food processor. (The pumpkin puree may be frozen in an airtight container or zip-top bag for 10 to 12 months. )

*Caution: According to The National Center for Home Food Preservation:

“Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash… The only directions for canning pumpkin and winter squash are for cubed pulp. In fact, the directions for preparing the product include the statement, “Caution: Do not mash or puree.“…

It is not possible at this point to evaluate a recipe for pumpkin or mashed squash for canning potential by looking at it. At this point, research seems to indicate variability of the products is great, and in several ways that raise safety concerns. It is best to freeze pumpkin butters or mashed squash.” Read more about the caution…

Adapted from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA, revised 1994.

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Ingredients:
1 1/2 c. canned (or cooked and mashed) pumpkin
3/4 c. sugar
1/2 tsp. Salt
1 tsp. Ginger
1 1/4 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Cloves
3 eggs, beaten
1 c. milk
6 oz. can evaporated milk
1 recipe
homeade pie crust

Preparation:

1. Combine pumpkin, sugar, salt and spices. Add eggs, milk and evaporated milk; blend.

 

2. Pour into 9 inch pastry-lined pie pan with edges crimped high.

 

3. Bake at 400 degrees for 50 minutes.

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Preparation:

1. Preheat the oven to 175 C (350 F).

 

2. CRUST: Mix crust ingredients together, just till coated and crumbly. Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. Bake the crust for 5 minutes.

 

3. FILLING: Combine the cream cheese, sugar, and vanilla. Mix until smooth. Add remaining ingredients and continue to beat until smooth and creamy.

 

4. Pour the mixture into the prepared crust. Bake for 60 to 70 minutes. Remove from the oven and allow to cool.

 

5. Serve with whipped cream on top.

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Ingredients:
1/2 kg cornmeal
1/2 kg all-purpose flour
400 g pumpkin, baked and pureed
1/2 dl pumpkin seed oil
1 teaspoon sugar
salt
40 g yeast

Preparation:

1. Sprinkle cornmeal with a little hot water.
2. Dissolve the sugar in the warm water, blend in the yeast and leave for 15 minutes.
3. Mix together cornmeal and all-purpose flour, add yeast, salt and oil. Make dough. Beat well for three minutes, using a mixer or by hand. Let stand at warm place until it doubles in size.
4. Knead dough again, put in oiled pan and let stand until it rises again.
5. Bake at 350 F (175 C) for on hour.

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Ingredients:
pumpkin
1/2 pint water
1 egg
1/2 cup sugar
2 table-spoons pumpkin
1/2 pint rich milk
a little salt
cinnamon or nutmeg
1 recipe homemade pie crust

Preparation:

1. Stew pumpkin cut into small pieces, in a half pint water; and, when soft, mash with potato-masher very fine, let the water dry away, watching closely to prevent burning or scorching.

 

2. For each pie take one egg, half cup sugar, two table-spoons pumpkin, half pint rich milk (a little cream will improve it), a little salt; stir well together, and season with cinnamon or nutmeg; bake with under crust in a hot oven.

 

Mrs. A. B. Morey

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Ingredients:
3 eggs
1 quart of milk
molasses or sugar to taste
2 tea-spoonfuls salt
2 great spoonfuls sifted cinnamon
1 great spoonful ginger
lemon zest

Preparation:

1. For common family pumpkin pies, three eggs do very well to a quart of milk. Stew your pumpkin, and strain it through a sieve, or colander. Take out the seeds, and pare the pumpkin, or squash, before you stew it; but do not scrape the inside; the part nearest the seed is the sweetest part of the squash. Stir in the stewed pumpkin, till it is as thick as you can stir it round rapidly and easily. If you want to make your pie richer, make it thinner, and add another egg. One egg to a quart of milk makes very decent pies.

 

2. Sweeten it to your taste, with molasses or sugar; some pumpkins require more sweetening than others. Two tea-spoonfuls of salt; two great spoonfuls of sifted cinnamon; one great spoonful of ginger. Ginger will answer very well alone for spice, if you use enough of it. The outside of a lemon grated in is nice. The more eggs, the better the pie; some put an egg to a gill of milk.

 

3. They should bake from forty to fifty minutes, and even ten minutes longer, if very deep.

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