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 Pumpkin Puree Recipe (for use with Pie, Cakes, Cookies, etc.)


  • 1 Pie* Pumpkin
  • A sharp or serrated knife
  • A large spoon or pumpkin scraping tool

* - "Pie" type pumpkins are smaller and sweeter with a less grainy texture compared to typical jack-o-lantern types. You can use a regular pumpkin but you will need to add about 25% more sugar and run it through a blender or food processor to smooth it out.

Recipe Yield:

About 2-3 cups of pumpkin puree from one 6" diameter "pie" pumpkin.


  1. Wash the pumpkin off in warm water until throughly cleaned.
  2. Cut the pumpkin in half. Using a large serrated knife in a sawing motion works well for this task.
  3. Scrape out all the insides of the pumpkin, removing all of the stings. Either a large spoon or pumpkin scraping tool work well for this task.
  4. Place both halves of the cleaned pumpkin shells on a baking sheet and bake at 350 degrees for 45-60 minutes until it is soft.
  5. Let Pumpkin cool for 15-20 minutes. It can be easier to remove the pumpkin mass from the skin while the pumpkin is still warm.
  6. Scrape the pumpkin mass out of the skin of the pumpkin with a large spoon or pumpkin scraping tool.'
  7. Depending on how you prefer the consistency of the pumpkin, you have a couple choices for making the final puree:
    - For a courser texture: Mash the pumpkin like potatoes.
    - For a finer texture (for Pies, Cookies, Cakes, etc): Blend the pumpkin in a blender or food processor.
    Note: If the pumpkin seems very wet you may want to squeeze it in cheese cloth to remove excess moisture.
  8. Blend in any sugar or spices to the puree as desired.
  9. This fresh pumpkin puree is now ready to be added to all of your favorite pumpkin recipes!.

Baked Pumpkin Seeds Recipe

  • Pumpkin Seeds
  • Olive Oil

Optional Ingredients:

  • Salt
  • Garlic Powder
  • Onion Powder
  • Seasoned Salt or Other Seasoning of Choice


  1. Wash pumpkin seeds off the night before to remove any pulp or pieces of pumpkin. For extra salty seeds, soak seeds overnight in a solution of ¼ cup salt to 2 cups water. Drain seeds and let dry on a cookie sheet over night.
  2. Preheat oven to 275 degrees.
  3. Line a cookie sheet with non-stick foil.
  4. Toss pumpkin seeds with olive oil and sprinkle with desired seasoning until all seeds have been coated.
  5. Bake for about 1 hour, tossing every 15-20 minutes until golden brown.
  6. Cool pumpkin seeds before eating and store leftovers in airtight container at room temperature for up to 3 months or refrigerate for up to 1 year.

Pumpkin Pie Recipe


  • 1 cup sugar
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 4 large eggs
  • 3 cups of prepared pumpkin (canned or fresh baked)
  • 18 oz evaporated milk

Recipe Yield:

Makes one 9” deep-dish pie.


1. Mix ingredients well using hand blender or mixer.

2. Blind bake crust in 8” deep-dish pie pan according to crust directions.

3. Pour pie filling into prebaked crust once it has cooled.

4. Bake at 425 degrees for the first 15 minutes, then turn the temperature down to 350 degrees and cook for 45-60 minutes until knife inserted in the center comes out clean.

5. Enjoy warm or chilled with whipped cream, ice cream or nothing at all!

Pumpkin Cheesecake Recipe


  • 3 cups of fresh cooked pumpkin or 1 can of pumpkin (about 12 oz)
  • 2 pkg (8oz each) cream cheese - softened
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 8 eggs
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg (you can also use 3 teaspoons of pumpkin pie spice instead of the cinnamon, ginger and nutmeg)
  • 2 cups evaporated milk
  • 1 graham cracker crust
  • Dash of salt

Recipe Yield:

This makes one springform pan or two 9” deep-dish pies.


  1. Preheat oven to 350 degrees.

Cream Cheese Layer:

  1. In a mixing bowl combine the cream cheese, 1 cup of sugar and vanilla - mix well.
  2.  Beat in 4 eggs until combined.
  3. Pour into pie crust.

Pumpkin Layer:

  1. In a large bowl, mix the pumpkin, 1 cup of sugar, salt, cinnamon, ginger and nutmeg.
  2. Beat in 4 eggs until combined.
  3. Mix in the 2 cups of evaporated milk.
  4. Gently pour the pumpkin mixture over the top over the cream cheese mixture. Do NOT stir or worry about it sitting on top of first layer.
  5. Bake at 350 for about 70-80 minutes until it has firmed up. The cream cheese layer will bubble up to the top, giving it a unique look.
  6. Cool in the refrigerator at least one hour to set (or until firm) and enjoy.

Pumpkin Soup Recipe


  • 3-4 cups mashed cooked pumpkin
  • 1 tablespoon minced garlic
  • 1 large mild (sweet) onion chopped
  • 6 fresh carrots, chopped
  • 2 stalks of celery
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • Dash of pepper
  • 1 pint of half & half
  • 2 teaspoons thyme
  • 4 tablespoons chopped parsley


Recipe Yield:

6-8 Small Servings


  1. Chop the onion and celery in a food processor until the pieces are about 1/8 inch in size
  2. Sauté the onion and celery in butter until tender
  3. Add all remaining ingredients except half & half
  4. Cover and simmer 10 minutes stirring occassionally
  5. Add half & half and heat through
  6. Serve warm


Pumpkin Cake Recipe



  • 2 cups sugar
  • 1 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 cups pumpkin puree, canned or fresh
  • 4 eggs
  • 2 cups flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup chopped walnuts, optional


Recipe Yield:

One bundt cake


  • Preheat oven to 350 degrees
  • Grease bundt pan
  • Combine all dry ingredients and set aside
  • Combine sugar and oil and add pumpkin and vanilla and add 1 egg at a time until well combined
  • Add dry ingredients until combined and add walnuts if desired
  • Pour batter into bundt pan and bake for 45 minutes until toothpick comes out clean
  • Cool on rack and top with cream cheese frosting, whipped topping or enjoy plain

Iced Pumpkin Cookie Recipe



  • 2½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup softened butter
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree (fresh or canned)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup raisins, optional
  • 1 cup chopped walnuts, optional


  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla


Recipe Yield:

About 2-3 dozen cookies


  1. Preheat oven to 350 degrees.
  2. Combine all dry ingredients and set aside.
  3. In medium bowl cream together butter and sugar.
  4. Add pumpkin, egg and vanilla and beat until creamy.
  5. Combine with dry ingredients.
  6. Drop cookies by tablespoonful onto cookie sheet, flattening slightly.
  7. Bake for 15-20 minutes until done.
  8. For glaze combine all ingredients, add more milk as needed to get drizzle consistency.
  9. Cool cookies, and then drizzle on glaze with a fork
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