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Pumpkin Recipes

Harvest season is probably one of my favorite time of the year in the USA. Grocery stores, farm stalls and markets are filled with colorful vegetables and fruits, ample for eating and preserving. Pumpkin pie is, no doubt, a classic thing to make during this time of the year.  It is one of my favorite pies to eat. Pumpkin chocolate chips are another popular thing served during this season. They can be healthy to eat and another way to get your kids to eat veggies. If the weather is chilly, make yourself a bowl of hearty pumpkin soup. Check out my recipes below:
- pumpkin pie
- pumpkin chocolate chip cookies
- pumpkin soup
- roasted pumpkin seeds 

PS: To make fresh pumpkin puree, click here.
Pumpkin Pie
Ingredients:
1.25 cup pumpkin puree, 6 fluid oz evaporated milk, 1 egg- beaten, 0.25 cup and 2 tbs packed brown sugar,  0.25 tsp ground cinnamon, 0.25 ground ginger, 0.25 ground nutmeg, 0.25 tsp salt and 1 regular size frozen pie crust. Optional: 0.5 cup of chopped walnuts or pecans

Procedures:
1. Preheat oven to 400 degF
2. Line a baking sheet with Aluminum foil
3. In a large bowl, blend pumpkin puree, evaporated milk, egg, brown sugar, spices, salt and nuts
4. Pour mixture into pie crust. Bake for 35 mins or until mixture is wobbly when shaken
5. Cool for 10 mins
6. Serve slice with a dollop of whipped cream!

For a deep dish version, use 2 cups of pumpkin puree, 12 fluid oz evaporated milk, 2 eggs, 0.75 cup of brown sugar and 0.5 tsp of ground ginger instead while keeping the rest of the ingredients the same.
 
Pumpkin pie filling
  
Pumpkin pie      

Pumpkin Soup
Ingredients (Yields 2 to 3 servings):
2 cups pumpkin puree, 0.5 cup heavy cream, 1 cup water, half onion, 2 tsp brown sugar, cinnamon powder, ground nutmeg, ground ginger, ground black pepper, garlic powder and salt

Procedures:
1. Chop onion to pieces
2. In a medium saucepan over medium heat, heat water. Add chopped onion, a dash of cinnamon powder, ground nutmeg, ground ginger, garlic powder and ground black pepper. Stir and let water boil
3. Stir in pumpkin puree and heavy cream. Lower heat and let the mixture simmer for 15 to 20 mins or until soup turns thicker. Season salt to taste
4. Remove heat and pour soup in a blender
5. Cover blender with a lid and press a cloth on the lid. Puree the soup
6. Serve with chopped parsley as garnish

Pumpkin soup
Pumpkin Chocolate Chip Cookies
Ingredients (Yields 2 dozens):
1 cup pumpkin puree, 0.5 cup packed brown sugar, 0.5 cup vegetable oil, 1 egg, 2 cup all purpose flour, 2 tsp baking powder, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 0.5 tsp salt, 1 tsp baking soda, 1 tbs vanilla extract and 1.5 cup chocolate chips. Optional: 0.5 cup chopped pecans or walnuts

Procedures:
1. Mix pumpkin puree, brown sugar, veg oil and egg 
2. In another bowl, blend flour, spices, baking powder, baking soda and salt
3. Incorporate dry ingredients into the wet ingredients and blend well
4. Add vanilla, chocolate chips and nuts
5. Preheat oven to 350 degF
6. Spray cooking oil on 2 baking sheets. Drop spoonfuls of dough on to the sheets
7. Bake for 10 mins or until cookies are firm and lightly brown
8. Cool and serve with a glass of milk!  
 
  Cookie dough
 
Pumpkin chocolate chip cookies

Roasted Pumpkin Seeds 
Ingredients:
1 cup raw, cleaned and dried pumpkin seeds, 2 tsp honey, 4 tsp extra virgin olive oil and salt

Procedures:
1. Preheat oven to 300 degF
2. In a bowl, mix pumpkin seeds, honey, olive oil and a pinch of salt
3. Grease a baking sheet. Distribute seasoned pumpkin seeds on the baking sheet, ensuring 1 layer for even baking
4. Bake seasoned pumpkin seeds for 40 mins or until the seeds are slightly browned
5. Remove from oven, let them cool before scraping them off from sheet
6. Serve as a snack or garnish 

 Roasted p
umpkin seeds
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