86-Lancaster Farming, Saturday, October 21, 2000
Pumpkin Time
PUMPKIN
YUMMY DESSERT
1 large can cooked pumpkin
'A teaspoon salt
2 teaspoons cinnamon
1 cup brown sugar
3 eggs
1 can evaporated milk
1 yellow cake mix
'/: cup butter, melted
1-2 cups chopped nuts
Whipped topping
Combine pumpkin, salt,
spices, brown sugar, and eggs.
Add milk. Pour into greased
9x13-inch pan. Sprinkle cake
mix on top. Pour melted butter
over cake mix. Bake at 350 de
grees for SO minutes. Sprinkle
chopped nuts on top during last
20 minutes of baking. When cool,
top with whipped topping and
serve.
Martha Horst
Gardners
PUMPKIN DESSERT
SQUARES
1 cup pumpkin
3 eggs
VA cups sugar
V/i teaspoons cinnamon
Va teaspoon nutmeg
1 A cup melted butter
VA teaspoons vanilla extract
8-ounces plain bread crumbs
2 cups milk
V* cup raisins
In a large bowl, beat eggs. Add
sugar, cinnamon, nutmeg, butter,
and vanilla, beat well. Add bread
crumbs, milk, and pumpkin, mix
well. Let stand 10 minutes. Add
raisins, stir. Bake in a greased 8-
or 9-inch square baking pan in
350 degree oven about 35-40
minutes or until knife inserted
comes out clean. Cool 30 minutes
on rack. Cut into small squares
and serve with whipped topping
with a dash of cinnamon on top.
Anonymous
PUMPKIN WHOOPIE PIES
1 cup vegetable oil
2 cups light brown sugar
l'/2 cups pumpkin
2 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
I/2 teaspoon cinnamon
I/2 teaspoon cloves
1 teaspoon vanilla
Cream sugar and oil. Add
pumpkin and eggs; beat well.
Add dry ingredients and mix
thoroughly, beat in vanilla.
Drop with a tablespoon onto
cookie sheet. Bake 10-12 minutes
at 350 degrees. Cool and fill with
your favorite filling.
Nancy Kramer
Newmanstown
Recipe Topics
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week before the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522.
October
28 - Autumn Family Favorites
November
4 - Fast And Easy Recipes
11 - One Dish Wonders
18 - Breads, Rolls, Biscuits
COOL CREAM
PUMPKIN PIE
2 cups cooked, strained pump
kin
12-ounces whipped cream top
ping
1 small package instant vanilla
pudding mix
1 teaspoon pumpkin pie spice
6-ounces graham cracker pie
crust
In large mixing bowl, combine
pumpkin, half of whipped top
ping, pudding mix, and spice.
Beat at low speed until well
blended, 1-2 minutes. Spread
into crust. Top with remaining
whipped topping. Quick chill in
freezer 10 minutes or until ready
to serve. Dust top with additional
spices, if desired.
Betty Beck
Reynoldsville Grange
PUMPKIN CHEESECAKE
SQUARES
Crust:
16-ounce package pound cake
mix
legg
2 tablespoons melted butter
2 teaspoons pumpkin pie spice
Filling:
8-ounces cream cheese
14-ounce can sweetened con
densed milk
2 eggs
2 teaspoons pumpkin pie spice
2 cups cooked pumpkin,
strained
1 cup chopped nuts
Crust; In large bowl on low
speed, combine cake mix, egg,
butter, and spice until crumbly.
Press into bottom of 10xl5-inch
jelly roll pan.
Filling: In large bowl, beat
cream cheese until fluffy. Gradu
ally beat in condensed milk, eggs,
spice and pumpkin. Mix well.
Pour over crust. Sprinkle with
chopped nuts. Bake at 350 de
grees for 30-35 minutes. Cool.
Chill and cut into squares. Store
covered in refrigerator.
Bonnie Appletnan
Union Grange
PUMPKIN BUNDT CAKE
1 package yellow cake mix
1 small package instant butter
scotch pudding mix
4 eggs
'A cup water
'A cup vegetable oil
1 cup pumpkin, cooked
2 teaspoons pumpkin pie spice
Whipped cream (optional)
In bowl, combine first seven
ingredients. Beat on low speed 30
seconds, then increase to medi
um speed and beat four minutes.
Pour into greased and floured
10-inch fluted tube pan. Bake at
This is the season to take advantage of the plentiful pumpkin harvest. Pumpkin is
the ideal ingredient for moist, flayorful breads, pies, cakes, and other desserts.
350 degrees 50-55 minutes or
until pick inserted comes out
clean. Cool in pan 15 minutes be
fore removing from pan. Serve
with whipped cream if desired.
Ethel Friede
Stony Point Grange
PUMPKIN MERINGUE PIE
1 cup brown sugar
'A cup flour
'A teaspoon salt
'A teaspoon baking powder
'A teaspoon ginger
'A teaspoon cloves
1 teaspoon cinnamon
3 egg yolks
VA cups cooked pumpkin
VA cups milk
Blend dry ingredients in a
bowl or in the top of a double
boiler. Add egg yolks and beat
until creamy. Add pumpkin and
milk. Cook 20 minutes over hot
water until thick and smooth,
stirring frequently. Cool. Pour
into baked pie shell. Top with
meringue.
Meringue
3 egg whites
Dash salt
Vi cup sugar
Vi cup chopped nuts or coco
nut
10 marshmallows
Beat egg whites, add salt and
sugar and beat until stiff and sat
iny. Add cut-up marshmallows.
Spread over pie. Sprinkle with
nuts or coconut. Brown in a 350
degree oven.
Fern Schlegel
Dalmatia
HONEY PUMPKIN PIE
16-ounces solid pack pumpkin
1 cup evaporated low-fat milk
V* cup honey
3 eggs, slightly beaten
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Vi teaspoon ground ginger
Vi teaspoon rum extract
Pastry for single 9-inch pie
crust
Combine all ingredients except
pastry in a large bowl; beat until
well blended. Pour into pastry
lined 9-inch pie plate. Bake at
400 degrees for 45 minutes or
until knife inserted in center
comes out clean. Makes 8 serv
ings.
Renee Blatt
PA Honey Queen
HONEY CARROT
SNACKING CAKE
Vi cup butter, softened
1 cup honey
2 eggs
2 cups finely grated carrots ,
Featured Recipe
Pumpkins and their cousins, winter squash, are one of Penn
sylvania’s major vegetable crops. Pennsylvania growers pro
duce more than 4,500 acres of pumpkins plus about 500 acres
squash, making them the fourth largest vegetable crop in the
state in terms of acreage.
Pumpkins come in all shapes and sizes. Many are used to
create dramatic fall decorations, but the flesh may be stringy
and have poor eating quality compared to eating varieties.
When selecting pumpkin to use for pies and cooking, most
suitable are those known as winter squash such as neck pump
kins, butternut, and Hubbard varieties. These are good sources
of vitamin A and fiber. They also help to fulfill USDA’s recom
mended three to five servings of vegetables per day.
Pumpkin or squash can be cooked in a number of different
ways. After splitting the pumpkin and removing the seeds and
attached strings, the flesh can be cut out of the rind and cubed.
The cubed flesh can be boiled, steamed, or microwaved until
tender and then mashed.
An easier method to prepare pumpkin or squash is to cut it
in half and place cut-side up in a shallow pan with a small
amount of water or on a baking sheet, cover with foil and bake
in hot oven until flesh is tender. The halves can also be covered
with plastic wrap and cooked in a microwave oven until tender.
The cooked flesh can be scooped out and mashed for use in rec
ipes.
Here is a recipe from Land O’ Lakes.
PUMPKIN WALNUT DATE PIE
1 cup flour
1 cup firmly packed brown sugar, divided
Vi cup butter, chilled
1 cup canned solid-pack pumpkin
2 eggs, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
'A teaspoon ground cloves
Vi cup chopped dates
!A cup chopped toasted walnuts
Whipped cream
Preheat oven to 350 degrees. In work bowl of food processor,
combine flour, 'A cup sugar, and butter. Process until mixture
resembles coarse meal. Press evenly onto bottom and sides of
9-inch pie plate. Prick bottom several times with fork. Bake 5
minutes; remove from oven. Increase oven temperature to 375
degrees. In medium bowl, combine pumpkin, eggs, milk, re
maining 2 A cup sugar, cinnamon, and cloves. Stir in dates and
walnuts; pour into prepared crust. Place pie on cookie sheet.
Bake 45-50 minutes or until knife inserted near center comes
out clean. Cool completely. Serve topped with whipped cream.
Yield: 9-inch pie.
'A cup golden raisins
'A cup chopped nuts (optional)
!A cup orange juice
2 teaspoons vanilla
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
(rum to Page B 7)