Winter Squash
- Cut squash in half or into serving pieces; remove seeds and fibers. (OR: use a fork to poke holes in the squash like you would a potato and bake before cutting to make it much easier to cut.)
- To bake: place squash in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle cut sides with salt and pepper; dot with margarine. Pour water into dish to ¼ inch depth. Cover and bake until tender in 400 degree oven 30-40 minutes.
- To boil: Heat 1 inch salted water (1/2 t salt to 1 c water) to boiling. Add squash. Cover and heat to boiling; reduce heat. Boil until tender, 15-20 minutes; drain.
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Pumpkin Pie
- large neck pumpkin, cooked (see instructions below)
- ¾ c sugar
- 1½ T flour
- ½ t salt
- 2 eggs
- 1½ c milk
- 1¼ t cinnamon
- ¼ t ginger
- ¼ t nutmeg
- ⅛ t ground cloves
- Cooking the Pumpkin:
- Peel and remove stringy pumpkin from the inside.
- Cut into small chunks and boil with water until soft, about 30 minutes.
- Drain well.
- Blend in a food processor or blender.
- Freeze any leftovers in 2-cup containers.
- --
- For Pie:
- Mix 2 cups pumpkin and the rest of the ingredients in blender until well blended.
- Brush small amount of egg white on pie crust.
- This helps to keep the crust from getting soggy.
- Pour into pie crust and bake at 425 degrees for 10 minutes.
- Reduce heat to 375 degrees for additional 40 minutes until knife inserted in center comes out clean.
- If using a foil pan, set it on a cookie sheet so the crust will be well done.
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Pumpkin Pie Crunch Bars
- 2 c freshly cooked pumpkin
- ½ c granulated sugar
- ½ c brown sugar
- 1 can fat free evaporated milk
- 3 eggs
- 2 t Pumpkin Pie Spice
- ½ t salt
- Yellow Cake Mix
- 1 c chopped pecans (or walnuts)
- 1 c melted butter or margarine
- Beat first 7 ingredients and pour into a greased 9 x 13 pan. (Can substitute a 15 oz can of Libby's easy pumpkin pie mix for the first 3 ingredients if desired.)
- Pour cake mix over pumpkin mixture.
- Sprinkle nuts over the top.
- Drizzle butter over all and bake at 350 for 50 minutes or until golden brown.
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Pumpkin Cookies
- Cookies:
- 1 c Crisco
- 1 c sugar
- 1 egg
- 1 c pumpkin
- 2 c flour
- 1 t baking powder
- 1 t baking soda
- 4 t cinnamon
- 1 c chopped nuts
- --
- Frosting:
- 3 T butter
- 4 T evaporated milk
- ½ c light brown sugar
- 1 t vanilla
- 1 c (plus or minus) powdered sugar
- Make Frosting First:
- Mix butter, milk, and sugar in sauce pan.
- Boil for 2 minutes.
- Cool to room temperature.
- Stir in vanilla and powdered sugar.
- --
- Cookies:
- Cream Crisco and sugar.
- Add egg and pumpkin.
- Stir in flour, baking powder, baking soda, and cinnamon.
- Add nuts.
- Bake on greased sheets at 350 degrees for 15 minutes.
- Allow to cool then spread frosting.
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Pumpkin Cheesecake
- 2 c vanilla wafer crumbs
- ¼ c melted butter
- 2- 8 oz packages cream cheese, softened
- ¾ c sugar
- 1 t vanilla
- 1 c prepared pumpkin (see below)
- 3 eggs
- ¾ t cinnamon
- ¼ t nutmeg
- Cooking the Pumpkin:
- Peel and remove stringy pumpkin from the inside.
- Cut into small chunks and boil with water until soft, about 30 minutes.
- Drain well.
- Blend in a food processor, food mill, sauce master (pumpkin screen), or blender.
- Freeze any leftovers.
- --
- Cheesecake:
- Crumble the wafers and mix with the melted butter. Press onto 9-inch springform pan.
- Combine cream cheese, sugar, and vanilla in large bowl.
- Add eggs, one at a time, mixing well.
- Add pumpkin and spices and mix well.
- Pour over crust.
- Bake at 350 degrees for approximately 55 minutes.
- Remove from oven and loosen rim, but do not take rim off until completely cooled.
- Keep in refrigerator.
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