April 8, 2008

Spicy Pumpkin Pie

b_twin_1, 11/25/2007 (comment to Happy Thanksgiving/So Not in a Good Mood)

2 cups cooked mashed pumpkin (1kg raw)
2/3 cup castor sugar
2/3 cup brown sugar
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp allspice
3 eggs
2 tbls butter
185g shortcrust pastry

Mix together the pumpkin, sugars, salt and spices. Add the eggs slightly beaten with melted butter to the pumpkin mixture and mix well.

Roll out the pastry and line a 20cm pie dish then spoon in the pumpkin mixture. Bake in a very hot oven (230C for 10 minutes then reduce heat to moderate (180C) and bake a further 40 minutes until the centre is set. Cool.

Pumpkin Pie

Adrian_­turtle, 11/24/2007: comment to Happy Thanksgiving/So Not in a Good Mood

Pumpkin Pie
To fill a 9″ piecrust:
3 eggs
1 cup sugar
0.5 cup maple syrup
1 cup plain mashed or canned pumpkin
1 cup pecans or other nuts

Spice as desired, in the ginger, cinnamon, or clove directions. If a person can’t get maple syrup, you could probably substitute golden syrup or somesuch, but maple is canonical here.
Bake 60 minutes or so at 375F.

Pumpkin Pancakes

blackbear88: comment to 12/25/2007

I confess we used a standard pancake mix for the base, but you could use any pancake recipe you’ve already got lying around. We mixed in about a cup of pumpkin butter for a good-sized batch of pancakes, it stirred right in with the batter and turned it a lovely pale orange. I’d think you might be able to use canned pumpkin and some spices to get a similar taste to the pumpkin butter, but I don’t know if you’d need to add an additional source of moisture to the thing to keep the batter consistancy right. You might have to experiment.

Pumpkin Cranberry Bread

melusinehr: comment to 12/24/2007


This recipe uses either two standard loaf pans, or three aluminum foil loaf pans. The foil pans make it easy to give the bread as gifts.

• 1- 3 / 4 cup canned pumpkin (one small can-425g)
• 2/3 cup butter, melted (150g)
• 3 cups sugar (600g)
• 4 eggs
• 3-1/2 cups flour (455g)
• 1 tsp cinnamon (5g)
• 1 tsp nutmeg (5g)
• 1 / 2 tsp cloves (2.5g)
• 2 tsp baking soda (10g)
• 2 tsp baking powder (10g)
• 1 / 2 tsp salt (2.5g)
• 2/3 cup water (160ml)
• 1 / 2 cup chopped walnuts or pecans (60g)
• 1 cup chopped fresh or dried cranberries (120g)

Preheat oven to 350F/180C degrees. Combine the eggs, pumpkin, butter, and water in a large bowl. In another bowl, combine all of the dry ingredients, plus the nuts and cranberries. Add the dry ingredients to the wet, and mix with a wooden spoon by hand. Mix until the batter is combined, but don’t over mix. Grease the pans, and distribute the batter equally in the pans (should fill each about half way up). Bake for 1 hour.

Pumpkin Brownies II

shakatany: comment to 12/24/2007

© Stephanie Gallagher

Pumpkin in a cakey brownie recipe with chocolate chips. What could be better for Halloween, Thanksgiving or anytime you’re in the mood for pumpkin?

This healthy dessert recipe is the perfect party food for your next holiday gathering or bake sale. Be sure to store these delicious brownies in an air-tight container with a piece of bread. That will keep them soft and delicious.

  • 1-1/4 cup white whole wheat flour
  • 1 cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. pumpkin pie spice
  • 1 tsp. nutmeg
  • 1 cup canned pumpkin puree
  • 1/4 cup nonfat buttermilk
  • 1/4 cup canola oil
  • 2 large eggs, beaten
  • 2 tsp vanilla extract
  • 1 cup dark chocolate chips, such as Ghiradelli 60% cacao chips

Preheat oven to 375 degrees. Spray a 9 x 13 pan with nonstick cooking spray. Set aside.

Combine flour, baking powder, baking soda, salt and spices in a large bowl. Add pumpkin puree, buttermilk, oil, eggs and vanilla extract to dry ingredients. Mix well. Fold in chocolate chips.

Spread into prepared pan and bake on center rack of oven for 30-40 minutes.

Makes 24 brownies.

Per brownie: 123 calories, 5 g fat, 18 mg cholesterol, 97 mg sodium, 19 mg carbohydrates, 1 g fiber, 2 g protein, 32% Vitamin A, 1% Vitamin C, 5% calcium, 5% iron.

Pumpkin Brownies

silksieve: comment to 12/24/2007

1 large can of pumpkin (16 oz.)
1 cup of oil, I use canola
4 eggs
2 cups of flour
1-2 cups of sugar, depending on how sweet you like your brownies. I use 1 cup, which gives the brownies a nice toasted pumpkin aftertaste, but my mom likes 2.
1 tsp baking soda
2 tsp. baking powder
1 tsp salt
cinnamon, nutmeg, and clove to taste. I am very generous with the spices, but you can use 1 tsp each if you’re not sure.

Mix wet ingerdients together, work in the flour, add baking soda/powder, add spices. Pour into a greased (I use canola oil again) 13″ by 9″ pan and bake at 350 for 25 minutes. Toothpick to test for doneness.

Christmas 2008 Pumpkin Bread

Robin on 12/24/2008

¾ c dark brown sugar
2 c pumpkin puree
2 eggs, beaten
½ c melted butter
4 c white flour
½ c wholemeal flour
2 tsp baking powder
2 tsp baking soda
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
½ c cream sherry
Mix all the wet stuff except the sherry together and beat smooth; then mix all the dry stuff together and add it to the wet stuff. Last beat in the sherry. Do it thoroughly but no more than that; quick breads are like muffins, you whip ’em together and get ’em in the oven while the baking powder and soda are still exploding. Pour into two buttered‡‡ 8” loaf tins and bake 350 F about forty-five minutes till the toothpick comes out clean, etc.
The idea of cream sherry (port works too) is out of a recipe from The Art of Quick Breads, Beth Hensperger (Chronicle Books, 1994), but this is a drastically evolved recipe and the rest is not at all like, given the presence of pumpkin in both. And I use spelt flour rather than ordinary wheat because it’s easier to digest—even for those of you with calm, efficient guts this is perhaps something to think about during the holidays.
May you be dripping crumbs all over your keyboard as you read this. . . .