GRANDMOTHER OLIVE'S PUMPKIN RECIPES

Someone wanted pumpkin recipes so I thought I would give you some of mine.  When I started cooking many years ago, I used many Old Order Mennonite recipes, but I also used Betty Crocker, too.  These recipes have come from Betty Crocker, but so long ago, I don't know if they are in the current recipe books.  In these recipes you can use fresh or canned pumpkin.  I thought I would start with how cook pumpkin - then I have a recipe. There are two ways to prepare pumpkin, you can boil it or you can bake it.  I will give directions for both.


COOKING PUMPKIN

TO BOIL:
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.  Cut 1 1/4 pounds pumpkin into 1-inch pieces (about 1 1/2 cups pared) for 8-inch pie or cut 2 pounds pumpkin into 1 inch pieces (about 2 1/2 cups pared) for 9 inch pie.  Add to boiling water.  Cover and heat to boiling. Cook until tender about 30 minutes, drain.  Mash pumpkin until no lumps remain.  1 1/4 or 2 cups mashed cooked pumpkin.

TO BAKE:
Heat oven to 400 degrees.  Cut 1 small pumpkin (about 4 pounds) into halves,  remove seeds and fiber.  Place pumpkin cut sides up in oblong baking dish; pour water (1/4 inch deep) into dish.  Cover and bake until tender, about 1 hour.  Scoop pumpkin from shells, mash until no lumps remain.  About 4 cups mashed cooked pumpkin.

PUMPKIN PIE

8-INCH
Pastry for 8-inch One-Crust Pie
1 egg
1 1/4 cups canned pumpkin or Cooked pumpkin
2/3 cup sugar
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/4 cups evaporated milk

9-INCH
Pastry for 9-inch One-Crust Pie
2 eggs
1 can (16 ounces) pumpkin or 2 cups Cooked Pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 2/3 cups evaporated milk

Heat oven to 425 degrees.  Prepare pastry.  Beat egg(s) slightly with hand beater; beat in remaining ingredients.  Place pastry-lined pie plate on oven rack; pour in pie filling.  Bake 15 minutes.  Reduce oven temperature to 350 degrees.  Bake until knife inserted in center comes out clean, 8-inch pie 35 minutes longer, 9-inch pie 45 minutes longer; cool.  Serve with whipped cream.

PUMPKIN COOKIES

1 cup sugar
1 cup canned pumpkin (or cooked pumpkin)
1/2 cup shortening
1 Tablespoon grated orange peel
2 cups all-purpose or whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped nuts
Light Brown Glaze (see below)

Heat oven to 375 degrees.  Mix sugar, pumpkin, shortening, and orange peel.  Stir in flour, baking powder, baking soda, cinnamon and salt.  Stir in raisins and nuts. Drop dough by teaspoonfuls onto ungreased cookie sheet.  Bake until light brown, 8 to 10 minutes.  Immediately remove from cookie sheet; cool.  Spread with Light Brown Glaze.

To make chocolate chip-pumpkin cookies - Substitute 1/2 cup semisweet chocolate chips for the raisins.

LIGHT BROWN GLAZE

1/4 cup margarine margarine or butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Heat margarine in 1 1/2 quart saucepan over medium heat until delicate brown.  Stir in powdered sugar and vanilla.  Stir in milk until smooth.

I got Betty Crocker on my computer and saw this great recipe for Pumpkin Pancakes.  Grandmother Olive came me her permission to put the receipe on.  Marilyn

PUMPKIN PIE PANCAKES

1 egg, beaten
1 1/4 cups fat-free skim milk
2 cups Bisquick Heart Smart Mix
1/2 cup canned pumpkin or cooked pumpkin (not pumpkin pie mix)
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Real maple syrup, if desired

Into medium bowl, mix all ingredients except syrup until smooth.  Batter will be thick.  Spray griddle with cooking spray, heat over medium-high heat. For each pancake pour about 1/4 cup batter onto hot griddle.  Cook until bubbles form around edges.  Turn pancakes, cook about 3 minutes or until golden brown on bottom.  Serve with maple syrup.

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