They’re not just for jack-o-lanterns

Published 2:05 am Saturday, October 10, 2009

Pumpkins are starting to appear all around, but they’re not just for decorating.

Here are a few pumpkin recipes used for the bake sale at St. Mary’s Episcopal Church’s Pumpkin Patch, set for 9 a.m. until 1 p.m. today, Sat., Oct. 10.

Miniature Pumpkin Pies

These are made by cutting using a pumpkin cookie cutter to cut a pie crust. The crust is then rounded into a cupcake tin with the pumpkin stem “standing.” To save on time, use a prepared dough, and fill it with your favorite pie recipe. Here’s a good one from The Southern Living Cookbook.

2 cups cooked, mashed pumpkin (canned, plain pumpkin is fine)

1 cup firmly packed brown sugar

½ cup butter or margarine, softened

2 eggs, separated

½ tsp. ginger

½ tsp. cinnamon

½ tsp. nutmeg

¼ tsp salt

½ cup evaporated milk

¼ cup sugar

Combine pumpkin, brown sugar, butter, egg yolks, spices and salt in a large mixing bowl. Beat until light and fluffy. Add evaporated milk; beat just until blended.

Beat egg whites (at room temperature) until foamy; gradually add sugar, one tablespoon at a time, beating until stiff peaks form. Fold into potato mixture and pour filling into pastry shell. For a regular-sized pie, bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake an additional 45 to 50 minutes or until set.

Also from the Southern Living Cookbook:

Frosted Pumpkin-Walnut cookies

½ cup butter or margarine, softened

1 ½ cups firmly packed brown sugar

2 eggs

1 cup cooked, mashed pumpkin

½ tsp. lemon extract

½ tsp. vanilla extract

2 ½ cups all purpose flour

1 TBS baking powder

½ tsp salt

2 tsp pumpkin pie spice

1 cup chopped walnuts

Maple Frosting

Cream butter; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings.

Combine flour, baking powder, salt and pumpkin pie spice. Gradually add top creamed mixture, mixing well. Stir in walnuts.

Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375 degrees for 12 minutes. Cool on wire racks; frost with maple frosting. Yield: 7 ½ dozen.

Maple Frosting

¼ cup butter or margarine, softened

2 ¼ cups powdered sugar

2 TBS milk

¾ tsp. maple extract

Cream butter; gradually add one cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup.

This spice bread includes mini chocolate chips. It is from Runners World magazine and is recommended for a post-run treat.

Pumpkin Bread with Mini Chocolate Chips

Dry Ingredients

3½ cups flour

3 cups granulated sugar

2 tsp baking soda

1½ tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground cloves

1½ cups of semi-sweet mini chocolate chips

Wet Ingredients

4 eggs

1 cup canola oil

2/3 cup water

2 cups canned, plain pumpkin

Preheat oven to 350°. Combine all dry ingredients, except chocolate chips, in a large mixing bowl and mix well. In a separate bowl, slightly beat the eggs with a fork or wire whisk. Add the remaining wet ingredients to the eggs and stir well. Gradually add the wet ingredients to the dry ingredients. Stir just until evenly mixed. Fold in chocolate chips. Coat two bread pans evenly with cooking spray. Pour half of the mixture into each pan. Bake for 50 minutes.