Pumpkin Pie

 Preheat oven to 375 degrees.
Pre-cook frozen crust for 12 minutes

 Filling:
3 cups cooked, pumpkin
6 Tablespoons sugar (a mix of white and brown, all turbinado, or honey)
2 Tablespoons molasses
1/2 teaspoon ground clove or allspice
1-1/2 teaspoon ground cinnamon
1-1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs

Blend all ingredients, except for whipping cream in a blender or food processor.
Stir in 1 cup of heavy whipping cream to the puree.
Pour into pre-baked pie crusts and bake at 350 degrees for approximately 30 minutes. The pies often take longer, but it is best to check them early. Bake until they are set.
Makes 2 – 8” pies.

Pumpkin Cheesecake

Pumpkin Filling
2 lbs. of cream cheese, softened to room temperature
1 cup sugar
1 can of pumpkin (16 oz.) or 2 cups of baked and mashed pumpkin
1 Tablespoon ground cinnamon
1/2 teaspoon allspice
6 eggs

  Mix softened cream cheese and sugar in bowl until smooth, using a mixing paddle or beaters on low speed. Add pumpkin and spices. Mix well. Drop eggs into mixture, blending in one at a time. Scrape sides of bowl often.
Pour filling into pan lined with graham cracker crust.
Bake at 250 degrees for 2 hours.
Remove from oven and cool for a few minutes, then lift pan a few inches above counter top and drop lightly to settle cheesecake. Gently smooth top with fingers to level.
Refrigerate cheesecake until well chilled.

Graham Cracker Crust
Add 1/4 cup of sugar to 2-1/2 cups of graham cracker crumbs, then mix in 4 ounces of melted butter. Mixture will be crumbly.
Press onto bottom and sides of a 9-inch springform pan.

 

Cinderella Pumpkin Muffins

1/3 cup butter
2/3 cup sugar
2 eggs
1 cup Cinderella pumpkin (or other winter squash)
1 teaspoon vanilla
1-1/3 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts

Cream butter and sugar together.
Add eggs, processing until smooth.
Add pumpkin and vanilla, processing until smooth.
Mix in a separate bowl – flour, baking soda, baking powder and salt.
Add to wet mixture in batches, processing until smooth. Stir in walnuts.
Pour into 12 muffin cups.
Bake about 20 minutes at 350 degrees.

Pumpkin Seeds

You can toast your pumpkin seeds (or other larger-seeded squash) in the oven or atop your woodstove. They make a great snack or topping for a savory dish.

How to: Liberate the seeds from the pulp and place into a shallow casserole dish. Add a few TBLS of tamari and stir. Place dish on top of a woodstove (use a trivet) or in your oven that is turned to at least 350. Stir every 20 minutes or so to prevent sticking. It takes about 45 minutes to an hour.