Recipes Using All Parts of the Pumpkin

Recipes Using All Parts of the Pumpkin Pumpkin Puree From Scratch:

Ingredients: 1 pumpkin Instructions: Cut 1 pumpkin in half Preheat oven to 350 degrees scrape out the insides and remember to save the pulp and seeds for more recipes! line a baking sheet with foil put the pumpkin pieces flat side down on the baking sheet and place in the oven for one hour or until tender scoop out the meat and blend until smooth

Pumpkin Pie with Homemade Pumpkin Puree:

From SimplyRecipes Ingredients: 2 large eggs 1 large egg yolk 1/2 cup packed dark brown sugar 1/3 cup white sugar 1/2 tsp salt 2 tsp cinnamon 1 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/8 tsp cardamom 1/2 tsp finely grated lemon zest 2 cups homemade pumpkin puree 1 1/2 cups heavy cream or 1 (12-ounce) can evaporated milk 1 homemade curst or 2 store-bought pie shells

Instructions: Chill homemade crust for 2 hours, or used chilled store-bought crusts Preheat oven to 425 degrees Beat eggs in a large bowl Mix in sugars, salt, spices, and lemon zest Stir in the cream and puree. Beat together until everything is well mixed Pour the filling into chilled crust Bake in the oven for 15 minutes Lower temperature to 350 degrees and bake for 45-60 minutes, or until center is barely soft Cool the pie on a wire rack for 2 hours before serving The pie can be left on the counter for up to 4 hours, in the fridge for up to 3 days, or frozen for up to a month!

Recipes Using All Parts of the Pumpkin Pumpkin Puree From Scratch:

Ingredients: 1 pumpkin Instructions: Cut 1 pumpkin in half Preheat oven to 350 degrees scrape out the insides and remember to save the pulp and seeds for more recipes! line a baking sheet with foil put the pumpkin pieces flat side down on the baking sheet and place in the oven for one hour or until tender scoop out the meat and blend until smooth

Pumpkin Pie with Homemade Pumpkin Puree:

From SimplyRecipes Ingredients: 2 large eggs 1 large egg yolk 1/2 cup packed dark brown sugar 1/3 cup white sugar 1/2 tsp salt 2 tsp cinnamon 1 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/8 tsp cardamom 1/2 tsp finely grated lemon zest 2 cups homemade pumpkin puree 1 1/2 cups heavy cream or 1 (12-ounce) can evaporated milk 1 homemade curst or 2 store-bought pie shells

Instructions: Chill homemade crust for 2 hours, or used chilled store-bought crusts Preheat oven to 425 degrees Beat eggs in a large bowl Mix in sugars, salt, spices, and lemon zest Stir in the cream and puree. Beat together until everything is well mixed Pour the filling into chilled crust Bake in the oven for 15 minutes Lower temperature to 350 degrees and bake for 45-60 minutes, or until center is barely soft Cool the pie on a wire rack for 2 hours before serving The pie can be left on the counter for up to 4 hours, in the fridge for up to 3 days, or frozen for up to a month!

Pumpkin Gut Bread

Instructions: Preheat oven to 350 decrees Grease 2 9x5 loaf pans well, then dust with flour Use your fingers and a pair of scissors to separate the pumpkin guts, making sure they'll be able to mix into the batter Combine flour, sugar, cinnamon, nutmeg, baking soda, and salt in a large mixing bowl Add eggs, oil, water and pumpkin, stir until smooth If using pecans, mix in now, or sprinkle them on top once you pour your batter into the loaf pans Pour into prepared pans, bake for 1 hour and check if done by inserting a wooden skewer into the center of the loaf. If it comes out clean your loaves are done Cool for 10 minutes the take out of pans to cool on a wire rack

Pumpkin Gut Bread

Instructions: Preheat oven to 350 decrees Grease 2 9x5 loaf pans well, then dust with flour Use your fingers and a pair of scissors to separate the pumpkin guts, making sure they'll be able to mix into the batter Combine flour, sugar, cinnamon, nutmeg, baking soda, and salt in a large mixing bowl Add eggs, oil, water and pumpkin, stir until smooth If using pecans, mix in now, or sprinkle them on top once you pour your batter into the loaf pans Pour into prepared pans, bake for 1 hour and check if done by inserting a wooden skewer into the center of the loaf. If it comes out clean your loaves are done Cool for 10 minutes the take out of pans to cool on a wire rack

Ingredients: 3 1/2 cups whole wheat flour, or sub All-Purpose 3 cups sugar, or sugar substitute like Swerve 2 tsp cinnamon 2 tsp nutmeg 2 tsp baking soda 1 1/2 tsp salt 4 eggs, beaten 1 cup vegetable oil, or avocado oil 1/2 cup water 2 cups of fresh pumpkin guts, seeds separated 1 cup chopped pecans, optional

Ingredients: 3 1/2 cups whole wheat flour, or sub All-Purpose 3 cups sugar, or sugar substitute like Swerve 2 tsp cinnamon 2 tsp nutmeg 2 tsp baking soda 1 1/2 tsp salt 4 eggs, beaten 1 cup vegetable oil, or avocado oil 1/2 cup water 2 cups of fresh pumpkin guts, seeds separated 1 cup chopped pecans, optional

Roasted Pumpkin Seeds

Ingredients: Pumpkin seeds Olive oil Any preferred seasoning Instructions: Preheat oven to 350 degrees Wash and dry seeds; make sure to dry the seeds as much as possible in between a towel Season; toss the seeds in a bowl with olive oil, slat, garlic powder, paprika, and black pepper, and any other preferred seasoning Bake in oven for 12-15 minutes, tossing every 5 minutes to encourage even browning When the seeds give off an aroma and are a golden brown color, they're ready

Roasted Pumpkin Seeds

Ingredients: Pumpkin seeds Olive oil Any preferred seasoning Instructions: Preheat oven to 350 degrees Wash and dry seeds; make sure to dry the seeds as much as possible in between a towel Season; toss the seeds in a bowl with olive oil, slat, garlic powder, paprika, and black pepper, and any other preferred seasoning Bake in oven for 12-15 minutes, tossing every 5 minutes to encourage even browning When the seeds give off an aroma and are a golden brown color, they're ready