Recipes

Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined.

Makes 24 mini donuts. Preheat oven 350 F. Butter a mini donut pan and set aside. In a bowl, mix flour, baking powder, salt and spices together and set aside. In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

By Susan Sampson from Toronto Star. Place pumpkin on baking sheet. Brush with oil. Bake in a pre-heated 400F oven for 45 minutes or until browned and tender but still firm. Meanwhile, cover mushrooms with boiling water. When pumpkin is cool enough to handle, discard peel and cut flesh in 1/2 inch dice. (You should have about 1-1/2 to 1-3/4 cups.) Drain mushrooms through sieve, putting liquid in a medium pan.

This is a recipe adapted from Pumpkin Nook. Pre-heat oven to 350 degrees. Grease a non-stick muffin pan. In a bowl, mix together and set aside: flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar. In a large bowl, mix together: pumpkin puree, melted butter, milk, vanilla, beaten eggs, chopped pitted dates and ground pecans. Add the dry ingredients to the pumpkin mixture. Spoon batter into muffin pans. Top each muffin with a pecan half.

Lightly sauté onion and bacon in a large pot. Add pumpkin, water, apple cider, brown sugar, chicken bouillon, apple, salt, white pepper and ginger to pot. Cover and simmer for 1 hour. Stir frequently. Blend in food processor to thicken. Serve with a dollop of sour cream.

Grease a 9" spring form pan. Combine nuts, crumbs and butter together and press into the bottom of the pan. Combine cream cheese, 1/4 c. sugar, 1 egg, and vanilla using a strong mixer. Pour over crust and chill for about 2 hours. Mix the rest of the ingredients together and pour over the cheese mixture. Bake in a 325 deg. oven for about 1 1/2 hours. It should be set by this point.

Cream cheese until light and fluffy, blend in the egg, 1/2 cup of sugar and vanilla. Spread cheese mixture in bottom of unbaked pie shell. Blend together the remaining ingredients. Pour carefully over cheese to form a second layer. Bake at 425 deg. for 10 min then reduce heat to 350 deg. and bake for 30-35 minutes longer.

Remove the seeds from one small to medium size pie pumpkin. Cut it into smaller wedges. Steam the wedges over a steamer pot for about an hour or until a fork easily inserts into the pumpkin flesh. Let the pumpkin cool before processing it. Scoop the flesh away from the skin (discard the skin) and place it in a food processor. Process it on high until a smooth puree forms. Use as directed.

Preheat oven to 350 degrees. Sift flour, baking soda, salt, and spices into a medium bowl. In a large mixing bowl, beat together the eggs, pumpkin puree, buttermilk, brown sugar, vanilla and butter until well blended. Add the dry ingredients to the liquid ingredients and mix until blended. Divide the batter between two 9x5 loaf pans. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the centre comes out clean.