Home Cooking Recipes
home cooking recipes                                            home cooking recipes
Quick & Easy
By Beverly Barbour

Scary Halloween pumpkins turn into heavenly pies

You don't need a magic wand to transform pumpkin into pie. But, you do need to work a little kitchen magic if you are going to turn a smiling pumpkin into pumpkin puree and then into pie. The real secret is not to just fall for any pumpkin that flashes you a toothy grin, instead choose a double-purpose pumpkin to make your jack-o'-lantern and later pies, cakes and cookies and breads. Look for a variety called "sugar pumpkin" as it is specially bred for cooking and grows well everywhere, even in northern North Dakota where the season is short and the nights cool.


For best results use a sugar pumpkin or any other pumpkin bred for baking.

1. Be certain that the pumpkin is still fresh and clean.

2. Do not use a pumpkin that has been greased with petroleum jelly to keep it from scorching.

3. Cut the pumpkin in half; remove the seeds and the stem.

4. Place each half cut-side-down in a greased roasting pan or on a greased cookie sheet.

5. Roast at 375°F until tender when poked with a long tined fork or slender knife (30 to 60 minutes.)

6. Cool and scoop out the flesh. You may need to puree it in a food mill, food processor or blender, adding a very tiny amount of water if needed to achieve the smooth texture of canned pumpkin.


Mary Helland of Devils Lake, ND, swears this is the best pumpkin pie she has ever made. Serve as is, or topped with whipped cream flavored with a bit of rum, or cinnamon ice cream. Or, try the Pecan Topping recipe given below.

1/2 cup brown sugar
1/2 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
3 extra large eggs
2 cups fresh pumpkin puree or a 1 lb. can
2 teaspoons vanilla
1 cup heavy cream, room temperature
1/2 cup regular cream, room temperature
1 pie shell (10-inch)

Preheat oven to 400°F. Combine sugars, flour, cinnamon, nutmeg and allspice. Beat in eggs, one at a time. Beat in pumpkin, creams and vanilla. Bake for 10 minutes; lower temperature to 325°F for 40 minutes or until set. (A silver knife inserted in center will come out clean.) Makes 6 to 8 servings.


Bake your pies ahead. Just before serving sprinkle with this topping and broil four minutes. Couldn't be easier.

1/2 stick (4 tablespoons) butter
1 cup brown sugar, firmly packed
1 cup chopped pecans

Preheat the broiler. Cut butter into brown sugar until mixture is crumbly. Add the nutmeats and mix well. Sprinkle this topping evenly on a baked pie and place so that top of pie is about 3-inches beneath broiler. Broil for 4 minutes.


So easy a child can make it, said Bonnie Bean when she gave me this recipe from her mother-in-law, Mrs. Arthur Bean of Siloam Springs, AR.

1 cup pumpkin puree
1 1/4 cups granulated sugar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup heavy cream, whipped
1 baked graham or regular pie crust
1 pint ice cream, vanilla, cinnamon or rum, or less

Combine pumpkin, sugar, salt and spices, stirring until sugar is dissolved. Fold in whipped cream. Line pie crust with ice cream and cover with pumpkin mixture. Freeze for at least 2 hours before serving. Makes a 9-inch pie with enough leftover for another small pie.


I think this recipe originally came from the old (and best) "Joy of Cooking." The card has brown spots and the word "good!" so you know, it's a winner if you like an old-fashioned filling.

1 1/2 cups pumpkin puree
1 1/2 cups evaporated milk, NOT sweetened
6 tablespoons of brown sugar
2 tablespoons of white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
1/2 cup dark corn syrup or light molasses
3 eggs, slightly beaten
1 teaspoon vanilla or 2 teaspoons brandy or rum
3/4 cup chopped black walnut or pecan meats
1 baked pie shell, 10-inches

In a double-boiler combine pumpkin with evaporated milk. In a bowl completely combine brown and white sugar with salt and the spices. Stir into the pumpkin mixture. When combined, stir in syrup and the beaten eggs. Place over simmering water and cook, stirring, until mixture is thick. Cool slightly and then stir in vanilla and nutmeats. Top with whipped cream or ice cream. Makes 6 to 8 servings.



Cool soups for hot days
Soup can be the secret to homemade meals in minutes
Soups on!
Put the bits and pieces to work in soup
Beat the cold with hot soup
Soups travel well
Bossy soups
Soup's on!
Soups for summer
Soups: Some like them hot--some do not
End of the garden summer soups
Soup is a near perfect food!
Ever heard of rock soup?
More cold comfort
Leftovers rolling around the refrigerator and on the hips
Chicken comes up to scratch
"Tis the season to be jolly" has ended; Now "Tis the season to be frugal"
Lewis and Clark's way of cooking
Meal completers
Asparagus spears have charged into the market
Don't let those pumpkins scare you
Cereal based cookies are a good Halloween trick
All of the little Halloween haunts are hungry
Healthy Halloween treats
Make holiday breakfasts special
There is a nut that is not nutty
Old favorites in new pots
Kiddie Christmas cookies
Halloween may be time to try some scary new recipes
It's time to think spring
Autumn is when cookies fall into cookie jars
No trick treats
Puddings that Mom never made
Cookies, Cookies Everywhere
Home for the holidays coffee cake
Fruitcakes can no longer be used as door stoppers
Totally cool
Halloween is a pumpkin scene
Cookies for kiddies to make all by themselves

Web hpj.com

Copyright 1995-2014.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com