White County Families
Consumer Questions
Pumpkin
Pumpkin Puree
Making your own puree is really an easy task. It is surprising that more
people do not do this. If you have ever made fresh squash from a butternut,
hubbard or other squash, you can follow the same process.
Here is our recommendation for making pumpkin puree (or pulp as some call
it):
1.Select a ripe and firm medium pumpkin. Larger pumpkins can
be used, but they begin to take on a grainy texture the larger they get.
2.Cut open the pumpkin and remove the seeds and fibrous
strings. (We call them pumpkin brains)
3.Cut the pumpkin into four to eight pieces.
4.Line a large baking pan aluminum foil. This will minimize
the cleanup task.
5.Place the pumpkin pieces onto the baking pan.
6.Bake in the oven at 375 degrees for one to 1 1/2 hours, or
until pulp is soft.
7.Remove the pulp from the rind with a spoon and discard the
rind.
8.Blend the pulp until smooth using a blender, food
processor or mixer.
9.To create a really thick puree, put the pulp into a
cheesecloth and squeeze out excess water.
Make and use fresh puree whenever possible for the best taste and freshness.
Leftover puree can be frozen for a short period of time. The University of
Arkansas Cooperative Extension Service does not recommend Canning of pumpkin
puree.
Roasted Pumpkin Seeds
Gut the pumpkin and remove the seeds. DO NOT wash them first. Washing removes
all the natural flavor. Remove strings from seeds and place a single layer on a
cookie sheet. The less they lay on each other the better they bake.
Add salt to taste and bake at 250 degrees until dry, stirring occasionally.
This usually takes anywhere from 15-30 minutes until they start to turn a very
light gold.
Sweet and Spicy Pumpkin Seeds
To spice things up a bit, Mix 5 Tablespoons of sugar, ¼ teaspoon coarse
salts, ¼ teaspoon ground cumin, ¼ teaspoon ground cinnamon, ¼ teaspoon ground
ginger, a pinch of cayenne pepper and 1 ½ Tablespoons peanut oil. Prepare seeds
as above, but line the cookie sheet with parchment paper. In a medium bowl,
combine 3 tablespoons of the sugar and salt, cumin, cinnamon, ginger, and
cayenne.
Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds
(after baked) and 2 tablespoons sugar. Cook until sugar melts and the pumpkin
seeds begin to caramelize, about 45-60 seconds. Transfer to bowl with spices and
stir well to coat. Let cool.
Pumpkin Cheesecake Bars
Makes: 3 cups
Ingredients:
Crust:
1 cup Flour
1/4 cup brown sugar
1 stick sweet butter
1/2 cup chopped walnuts
Filling:
8 oz. cream cheese
1/2 cup sugar
2 eggs
1/2 cup pumpkin
1 t. vanilla
1/4 t. nutmeg
1/2 t. cinnamon
1/2 t. ginger
Directions for crust:
1. Blend in food processor until a ball forms.
2. Press in 8x8 pan
3. Bake 350 degrees for 15 - 20 minutes
4. Cool slightly
Directions for Filling:
1. Blend until smooth
2. Pour over crust
3. Bake 350 degrees for 35-40 minutes or until set
4. Cool and cut into bars.
Easy Pumpkin Cookies
2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup pureed Pumpkin
1 large egg
1 teaspoon vanilla extract
¾ cup walnuts, chopped
¾ cup raisins
Directions
PREHEAT oven to 350 degrees Fahrenheit. Grease baking sheets.
COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl.
Beat butter, brown sugar and granulated sugar in large mixer bowl until light
and fluffy. Add pumpkin, egg, and vanilla extract; mix well. Add flour mixture;
mix well. Stir in nuts and raisins. Drop ¼ cup dough onto prepared baking sheet;
spread into 3-inch circle or oval. Repeat with remaining dough.
BAKE for 14 to 16 minutes or until cookies are firm and lightly
browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool
completely.
NOTE: If desired, decorate with icings, morsels, candies, raisins or
nuts.
Yield Size: 20 cookies
Cookie Nutrition Facts
Yield Size: 1/20 of a recipe (20)
Yield per Recipe: 20
Amount per serving
Calories 280
Calories from Fat 112
| % Daily Value |
| Total Fat 12.4 g - 19 % |
Vitamin A -7 % |
| Saturated Fat 6.1 g - 31 % |
Vitamin C - 0 % |
| Cholesterol 35 mg - 12 % |
Calcium - 4 % |
| Sodium 224 mg - 9 % |
Iron - 14 % |
| Carbohydrates 40.3 g - 13 % |
|
| Dietary Fiber 2 g - 8 % |
|
| Sugars 21.5 g |
|
| Protein 3.5 g |
|
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