Easy Pumpkin Recipe Ideas

Pumpkin Bread Loaf

Ingredients:

2 2/3 cups sugar

4 eggs (beaten)

2/3 cup water

1 tsp. baking powder

2 tsp. baking soda

1 tsp. cinnamon

2/3 cup chopped nuts

2/3 cup shortening

1 8 oz can Pure Pumpkin

3 1/2 cups All Purpose flour

1 1/2 tsp. salt

1/2 tsp cloves

Procedure:

Pre heat oven at 350F

Stir sugar and shortening until light and fluffy. Mix in eggs, pumpkin, and water.

Sift together flour, baking powder, baking soda, salt, and spices. Stir dry ingredients into the pumpkin mixture.

Pour batter into two greased loaf pans.

Bake for 1 hour and 15 minutes.

Pumpkin Chiffon Cake

Ingredients:

Crust:

1-3/4 cup gingersnap crumbs (about 30)

1/2 cup butter, melted

1/4 cup powdered sugar

Pumpkin Filling:

1 envelope unflavored gelatin

3 eggs

1-1/2 cup canned pumpkin

1-1/4 cup sugar

1/2 cup milk

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

3/4 cup heavy cream, whipped

Crust:

In medium bowl, combine crumbs, butter and powdered sugar, stir with fork to mix well. Press crumb mixture on bottom and side. Refrigerate until ready to fill.

Filling:

Sprinkle gelatin over 1/4 cup cold water in measuring cup; set aside to soften.

Separate eggs; place whites in large bowl of electric mixer, yolks in double-boiler top. Set whites aside to warm to room temperature. Beat egg yolks slightly with wooden spoon. Stir in pumpkin, 3/4 cup granulated sugar, milk, salt, cinnamon, ginger and nutmeg. Cook over boiling water (water should not touch bottom of double-boiler top), stirring frequently, until mixture becomes very thick–30 minutes.

Add gelatin, stirring until gelatin is dissolved. Remove pan from hot water. Turn into medium bowl; set in a larger bowl of ice cubes to chill, stirring occasionally, until mixture mounds when dropped from spoon–20 minutes.

Meanwhile, at high speed, beat whites until soft peaks form when beater is slowly raised. Beat in remaining 1/2 cup sugar, 2 tbsp at a time, and mix well after each addition. Continue mixing until stiff peaks form when beater is raised. With rubber scraper or wire whisk, gently fold gelatin mixture into egg-white mixture just until combined. Turn into pie shell, mounding in center. Refrigerate until firm–2 hours.

Decorate edge with whipped-cream using a piping bag.

Garnish.

Paleo Pumpkin Cookies

Ingredients:

Makes 12 cookies

1/2 cup pumpkin in can

1/4 cup brown sugar

1/3 cup almond butter

1 egg

1 tsp pumpkin pie spice

½ tsp salt

½ tsp baking powder

½ tsp vanilla extract

Procedure:

Pre heat oven to 350 F.

Mix all ingredients in a bowl.

Set mixture in fridge for 30 minutes.

Then, scoop a tbsp of batter into cookie sheet.

Bake for 15 minutes.

Pie Crust

Crust (According to yesterdish.com, blind-baking the crust will make it hold up better to the liquid filling.

Pre heat oven at 325 F

So here’s their method;

Mix:

• Baking powder
• Flour
• Salt

Procedure:

Chill a mixing bowl in the freezer

Chill water with ice.

Cut lard (meaning the mixed baking powder, flour, and salt) into flour; add ice water, a tablespoon at a time, stirring till dough comes together. Form a disc, wrap with plastic wrap, and chill for at least 45 minutes.

Roll out until slightly larger than the edge of the pan; press crust into pan. Line crust with parchment, then add pie weights or dry beans.

Bake for 20 minutes, then remove the weights and bake till very light golden, about 15 more minutes.

Let it cool before pouring pie filling.

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