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Here's some favorite recipes of mine for the Halloween/Thanksgiving/Christmas holiday season. My favorite is the Pumpkin Pie—it's not the bland, plain type found in stores.
Pumpkin pie originated with American colonists, who carved out pumpkins and re-stuffed them with the pulp (without the seeds), milk, spices, and honey. They baked the stuffed pumpkin in hot ashes. That was very messy and took awhile, so I highly recommend starting with canned pumpkin—it's a lot easier to use than fresh pumpkin for cooking. Save the fresh pumpkins for Jack-O'-Lanterns (see pumpkin links below).
— Dan Anderson, San Diego, California
Makes 2 pies (12-16 servings).
Combine butter and brown sugar. Add chopped pecans and 1/4 cup flake coconut. Mix well. Press mixture firmly into bottom of pastry shell.
Combine eggs, sugar, salt, ginger, allspice, cloves, nutmeg, cinnamon, pumpkin, and evaporated milk, blending well after each addition. Poor pumpkin mixture over brown sugar mixture.
Bake at 425°F. for 15 minutes. Reduce temperature to 350° F. and continue baking 40-50 minutes, or until knife inserted into center comes out clean. Garnish with toasted coconut and pecan halves, if desired. Serve warm or cool.
Makes 2 loaves.
Preheat oven to 350°F. Mix raisins and nuts and soak in apple juice. Mix flour, baking sobaking soda, baking powder, salt, cinnamon, nutmeg allspice, and cloves. Beat eggs. Stir in sugars, oil, and pumpkin. Stir in dry ingredients. Add raisins and nuts. Pour into greased 8x4-inch pans.
Bake 60-70 minutes. Knife stuck in center shouldn't come out sticky. Cool 10 minutes in pans. Cool 10 minutes in wire racks.
Makes 1 loaf.
In a large mixing bowl, cream shortening, sugar and vanilla. Add eggs one-at-a-time, beating until smooth. Stir in pumpkin.
Sift together flour, baking power, baking soda, salt, cinnamon, nutmeg, allspice, cloves, and ginger.
Stir dry mixture into pumpkin mixture in four parts, alternating with water. Do not overbeat. Fold in nuts.
Pour into a greased 9x5x3-inch loaf pan. Bake in a preheated 350° oven for 45 - 50 minutes. Garnish with toasted coconut and nuts, if desired.
Makes 12 muffins.
Make a "well" in flour mixture. Pour pumpkin mixture into well. Stir just until dry ingredients are moistened.
Spoon into 12 buttered muffin cups. Place 1 teaspoon marmalade on top of each muffin. Bake at 400°F. 20 to 25 minutes. Remove from pan immediately. Place on wire racks to cool.
Here's some useful Pumpkin Links
© 1994-2010 Daniel Anderson. All rights reserved.
Last updated 10 July 2011.
If you have questions or comments, please send a message to Dan Anderson.