Pumpkin Recipes
Last updated: January 17 2004

1 medium sized pumpkin
(or fall squash)
Cooked Pumpkin (for recipe use)
  1. Slice pumpkin into 2 or 3 manageable pieces
  2. Remove seeds
  3. Place on cookie sheet and roast at 350 until done
  4. Cool
  5. Remove from rind by scraping
  6. Store up to 1 week in refridgerator, or freeze

16 ounces fettuccine
1 (12-ounce) can evaporated milk
1 T cornstarch
2 T butter
1 1/2 cups cooked pumpkin
1 tsp onion powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp dried sage
Parmesan cheese to taste
Fettucine with Pumpkin Cream Sauce
  1. Make pasta according to directions. Keep warm.
  2. In medium saucepan, whisk milk and cornstarch together. When cornstarch is completely dissolved, place on stove at medium heat
  3. Add 3/4 cup water, butter, and pumpkin. Stir.
  4. When pumpkin is dissolved, add onion powder, salt, garlic powder & sage.
  5. Stir until mixture comes to low boil and thickens to consistency of Alfredo sauce.
  6. Toss sauce with pasta, and sprinkle with parmesan.

1/2 pound cooked pumpkin
1 cup cornmeal
1 T light brown sugar
1/2 tsp salt
1/2 tsp soda
dash nutmeg and/or cinnamon (opt'l)
1/2 cup water
1 large egg, beaten
2 T browned butter, or bacon fat + extra for frying
Maple syrup
Pumpkin Pancakes
  1. Puree pumpkin in blender and drain if necessary. Should yield 1/2 cup of puree.
  2. Mix cornmeal, sugar, salt, and baking soda in large bowl. Add spices if desired.
  3. Add pumpkin puree, water and egg. Mix well.
  4. Stir in melted butter or bacon fat.
  5. Grease griddle; heat until very hot.
  6. Drop heaping tablespoons of batter onto pan. Fry until lightly browned on each side.
  7. Serve with maple syrup.

3/4 cup unsweetened cocoa
1/2 cup all-purpose flour
2 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp grated nutmeg
1/2 tsp salt
1 cup packed light brown sugar
6 T butter + some for pan
2 large eggs
1 1/2 cups cooked pumpkin
Pumpkin Brownies
  1. Preheat oven to 350. Butter & flour 9 inch square pan.
  2. In a medium bowl, combine cocoa, flour, cinnamon, baking powder, nutmeg and salt.
  3. In a large bowl, cream brown sugar and butter with mixer at medium speed. Continue beating until mixture is a pale brown and thick, about 5 minutes.
  4. Beat in eggs one at a time, adding the second only after the first is thoroughly incorporated. Add pumpkin and continue beating until smooth and creamy, about 3 minutes.
  5. With a wooden spoon, stir in the flour mixture just until incorporated. Do not beat.
  6. Pour batter into pan and bake 30 minutes or until toothpick comes out clean.
  7. Cool at least 30 minutes.

2 cups cooked pumpkin, chilled
1 (12 ounce) can evaporated milk, chilled
1 cup vanilla low-fat yogurt
1/4 cup granulated sugar
1/4 tsp pumpkin pie spice, plus more for garnish
Whipped cream
Pumpkin Pie Smoothie
  1. Combine pumpkin, evaporated milk, yogurt, sugar, and pumpkin pie spice in blender.
  2. Cover. Blend until smooth.
  3. Top with whipped cream and spice if desired.

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