There's no trick to making yummy pumpkin treats

The purpose of a pumpkin in October usually only includes the traditional carving of the fruit for display on porches for the Halloween holiday. Beyond that though, pumpkin pies and other baked goods are reserved for Thanksgiving. Pumpkin can be used in a variety of ways if you take the time to get the most out of the popular autumn treat.

Field pumpkins, the squash that make the perfect jack ‘o’ lanterns, aren’t the best for making pies and cookies, but their seeds can be roasted to make a crunchy treat. For soups and baked goods, look for sugar, pie or sweet pumpkins – as the names suggest, the flesh of those squash is sweeter.

TO PREPARE THE PUMPKIN
Carefully cut the pumpkin in half. Scoop out seeds and stringy pulp. Set aside. Use a spoon to scrape out the remaining pulp. Line a baking sheet with foil, and then place the pumpkin halves cut side down on the pan. Cover the pumpkins with foil. Bake in a preheated 350 F oven for 1 ½ hours, or until the pumpkin is tender. Remove the foil from the pumpkins, and allow to cool before handling. Scoop out the flesh, and store in airtight containers. The pumpkin can be frozen, or refrigerated until ready to use. Fresh, cooked pumpkin will last six months in the freezer.

Before using pumpkin, be sure to puree the fruit in a blender or food processor. Then pour the pumpkin into a clean dishtowel and wring out the excess liquid.

ROASTED PUMPKIN SEEDS

Preheat oven 300 F

Rinse seeds well to get the slimy pumpkin pulp off, and then drain and dry for several hours (or overnight). Toss 1 ½ cups seeds in butter, margarine, non-stick spray, olive oil, vegetable oil or whatever you’d like. Season the seeds with salt, and then roast in the oven for approximately 45 minutes, turning the seeds every 10 minutes or so to evenly brown them.

Don’t feel as though you’re limited to salt to season your seeds – try sweet and spicy by adding sugar, cinnamon and allspice, or create a savory snack with Worcestershire sauce and Cajun seasoning. The flavor combinations are endless!

PUMPKIN SOUP

4 servings 

• 2 2/3 cup chicken stock
• ¾ tsp. salt
• 1 ¾ cup pumpkin puree
• ½ tsp. parsley, chopped
• ¼ cup onion, chopped
• ¼ tsp. thyme, fresh
• ½ clove garlic, minced
• 3 Tbsp. half & half
• 4 whole black peppercorns

Combine all ingredients in a large saucepan over medium-high heat, and bring to a boil. Reduce heat to low. Simmer for 30 minutes. In small batches, puree the soup, and then return to the saucepan and bring to a boil. Reduce heat to low, and simmer for another 30 minutes. Slowly stir in cream before serving. Garnish with a sprig of parsley.

PUMPKIN PIE

Preheat 450 F

• 2 cups pumpkin, pureed and drained
• 2 eggs
• 1 cup brown sugar
• 1 Tbsp. flour
• ½ tsp. salt
• 1 ½ tsp. cinnamon
• ¾ tsp. ginger
• ½ tsp. nutmeg
• ½ tsp. allspice
• 1 can evaporated milk
• 9” Pie crust

Slightly beat eggs, and then add the remaining ingredients. Stir well. Pour into prepared pie crust. (The pie filling will be very runny, but it will set.)

Bake for 10 minutes at 450 F, then reduce heat to 350 F and bake for 45 minutes.

PUMPKIN COOKIES

Preheat 350 F

• 2 cups shortening
• 2 cups sugar
• 2 cups pumpkin, pureed and drained
• 2 eggs
• 1 tsp. vanilla
• 2 tsp. baking soda
• 1 tsp. cinnamon
• ½ tsp. ginger
• ¼ tsp. nutmeg
• ¼ tsp. allspice
• 1 tsp. salt
• 4 cups flour
• 6 Tbsp. butter
• 6 Tbsp. milk
• 1 cup brown sugar
• 2 cups confectioner’s sugar
• 1 ½ tsp. vanilla

Cream shortening with sugar and pumpkin, and then add eggs and vanilla. Sift dry ingredients, and then add slowly. Do not over mix. Drop by spoonful onto a baking sheet lined with parchment paper. Bake for 10 minutes.

ICING

Heat butter, milk and brown sugar, and then add vanilla and confectioner’s sugar until you reach the desired consistency.