Cooked pumpkin / Pumpkin Puree

Every fall I process pumpkins. What this means is, I peel, cube and boil my pumpkins (minus the guts of course) in lightly salted water. I cook them until they become soft, and then I immediately dump them into my blender (with a little cooking water as needed) and blend the pumpkin into a smooth puree. I then freeze 2 cup quantities in baggies and use the puree year round for my pumpkin breads, pumpkin pies, pancakes, soups etc.

Pumpkin pie from scratch

After I've processed my pumpkins in the fall, I use them for various recipes. While pureed pumpkin is definitely different from the store bought canned pumpkin, here's a fantastic pie recipe, using your own pumpkin. While this was initially an original experiment, my husband called this 'delightful' (high praise from a man of few words) and was very interested to find out what I'd done differently as the end result was so much smoother and creamier than normal grainy pumpkin pie.


4 c. cooked and blended pumpkin
2 c. sugar
2 T. fresh finely grated ginger
1 t. grated nutmeg
1 T. cinnamon
1/4 t. ground cloves
1/2 t. vanilla
1/2 c. flour
6 eggs
1 can evaporated milk

2 uncooked pie crusts

Heat oven to 425*.
In a medium saucepan heat pumpkin, ginger, spices and flour. Once this reaches a boiling point, lower heat to medium and add vanilla.

In a small bowl, whisk eggs and milk together. Take 1 c. of pumpkin mixture and quickly incorporate into egg mixture, briskly mixing all the time so that the eggs don't cook and curdle. Add egg mixture to pumpkin mixture in pan, whisking briskly to incorporate. Continue to heat and stir until just before mixture comes to a boil. Turn off heat and allow to cool for 15 minutes.

Pour into two uncooked pie crusts and bake at 425* for 10 minutes. Reduce heat to 350* and continue to cook for an additional 45-50 minutes.

Pumpkin Bars with Cream Cheese Frosting

This recipe comes from my friend Freddy, from an old church cookbook. Perfect for fall, to fill up your home with all fragrant spices.

1 c. softened butter
4 eggs
1.5 c. flour
1/4 t. cinnamon
2 c. sugar
1 c. cooked pumpkin
1.5 t. pumpkin spice
1 t. vanilla

Cream butter and sugar, then beat in eggs, then, pumpkin, and vanilla.
Sift in the flour, and spices, and mix well.

Pour into a greased 9x13 inch pan, and bake at 350* for 30-40 minutes.

Cool before frosting

Cream Cheese Frosting
1 (6 oz.) package of cream cheese
2 t. vanilla
1/2 c. softened butter (1 stick)
1.5 c. powdered sugar.

Blend the room temperature cream cheese with the butter, then add the vanilla and powdered sugar.
Beat well, and spread over brownies.

*Baker's note.  These do not freeze well.    

Pumpkin, Cranberry and Pecan Strata

Pumpkin, Cranberry & Pecan Strata

One of the things I love about stratas is that they can be made the night before.  And, since they take a while to bake, I can pop one into the oven and go out for a morning walk, and find breakfast ready when I get back, tasting like I’ve slaved away for hours, while the house smells amazing to everyone else just waking up. 

This is a great Christmas morning, or brunch solution as it can be made in advance and requires minimal fuss.  I initially came across this recipe on the Betty Crocker website.    

Here’s my version:

7 c. bread – cut or broken into 1 inch cubes (day old french bread is ideal)

½ c. craisins OR 1 ¼ c. frozen whole cranberries

½ c. toasted chopped pecans**

3 eggs

3 c. milk

2 c. cooked and pureed pumpkin OR 1 can pumpkin (15 oz. not pumpkin pie mix)

2 T. orange peel (peel of two oranges grated)

1 T. grated or finely chopped fresh ginger

½ t. ground ginger

¼ t. ground nutmeg

½ c. brown sugar

2 t. ground cinnamon

1 t. vanilla

¾ t. salt

Maple syrup or vanilla yogurt for serving

Spray a 9” square baking dish with cooking spray and spread with half of the bread.

Sprinkle half of the cranberries, nuts, and ginger (fresh) over the bread, and repeat.

In a large bowl beat eggs, milk, pumpkin, orange peel, sugar, salt, spices and vanilla together. 

Pour over bread and cover with plastic or a piece of foil that has been sprayed with cooking spray, and refrigerate for 4 – 24 hours. (No longer than 24)

Heat over to 325* and bake covered for 30 minutes.  Remove foil and bake for an additional 30 – 40 minutes or until top is golden brown and knife inserted into the center comes out clean.

Serve warm topped with whipping cream, yogurt, and/or maple syrup.

8 generous servings

**Toast pecans in the microwave for 2.5 +/- minutes.  Allow to cool slightly, then place in paper or plastic baggie and beat with a rolling pin.

Pancake Mix

I know I should never start out with "I hate," but I feel strongly about this one. I hate Krusteaz Pancake mix - absolutely can't stand it. My husband loves its convenience. I was given this recipe from a friend several years ago. I love that it is super easy and quick, it is from scratch, and that it tastes SO much better than Krusteaz. I add cooked, pureed pumpkin (just cook, puree, and seal in baggies in the freezer) to this to give it a little more nutrition, and love that the pumpkin is virtually undetectable.

General Quick Mix
8 1/2 c. flour
4 T. baking powder
1 T. salt
2 t. cream of tartar
1 t. baking soda
1 1/2 c. instant nonfat dry milk/dry buttermilk powder
2 1/4 c. shortening

In large bowl, sift together all ingredients (make it easy and use mixer.) Blend well. With pastry blender or heavy duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in airtight container. Store in a cooll, dry place. Use within 10-12 weeks. Makes approximately 13 cups.

Variation - use 4 1/4 c. all purpose flour, and 4 1/4 c. whole wheat flour. Increase baking powder to 5 T.

Quick Pancakes
2 1/4 c. Quick Mix
1 T. sugar
1 egg beaten
1-1/2 c. milk or water
optional 1/2-1 c. cooked and pureed pumpkin and additional liquid as needed)

Combine mix and sugar in a medium bowl. Mix well. Combine egg and liguid in a small bowl. Add all at once to dry ingredients. Blend well. Let stand 5-10 minutes. Cook on hot oiled griddle. Makes 10-12 4" pancakes.

Serve with maple or berry syrup.