Pumpkin for cold days | TheFencePost.com

Pumpkin for cold days

Anna Aughenbaugh
Fort Collins, Colo.

It used to be that I cooked pumpkins, pureed them to bake with, and even roasted the seeds for snacks. Now, to save time and energy, I open a can of Libby’s that has their famous pie recipe on the label.

Our family would feel unloved, or maybe just think that the grandma of the family had lost her marbles if I neglected to prepare pumpkin dessert for Thanksgiving dinner. They all love traditional pumpkin pie with whipped cream, but they know that Grandma is into trying new recipes. When the temperatures have dropped we switch from ice cream and cookies to more “comfort food” desserts. Baking not only warms the kitchen, but the spicy aroma warms our spirits. Using pumpkin provides lots of nutrition so we can justify enjoying tasty treats.

Of course, we can’t eat all that I bake, so we have an excuse to invite guests. It is nice to be blessed with having a grandson in town who is happy to get an invitation to dinner and to take home leftovers.The hardest part of these recipes is often choosing which one to make first. Luckily, the cake recipes freeze well, so I cut them into serving size pieces before popping them into the freezer.

Pumpkin Cake

1/2 c. margarine

1/2 c. brown sugar

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2 eggs

1/2 c. pumpkin

1/2 c. light molasses

2-1/2 c. flour

1 t. baking soda

1/2 t. cinnamon

1/2 t. ginger

Cream margarine and sugar. Add eggs, milk, pumpkin, and molasses. Stir in dry ingredients; beat well. Spread into greased 9-by-13-inch pan. Bake at 350 degrees for 30 minutes or until it tests done with a toothpick. When cool, sprinkle with powdered sugar.

Pumpkin Orange Cake

1 1/2 c. sugar

1/2 c. shortening

2 eggs

1 c. canned pumpkin

1/3 c. orange juice concentrate

1/4 c. milk

1 2/3 c. flour

1 t. baking powder

1/2 t. baking soda

1 t. cinnamon

1/2 t. allspice

1/4 t. cloves

Cream sugar, shortening, and eggs. Beat in remaining ingredients. Spread into two greased 8-inch round pans. Bake at 350 degrees for 30 minutes or until it tests done with a toothpick. Cool 10 minutes then turn out onto wire racks. Cool and spread with butter cream frosting.

Sour Cream Pumpkin Pie

1 (9-inch) unbaked pie shell

1 c. sugar

1 t. cinnamon

1/2 t. ginger

1/4 t. cloves

1 1/2 c. pumpkin

3 eggs, separated

1 c. commercial sour cream

Combine sugar, spices, and pumpkin. Beat in egg yolks; stir in sour cream. Beat egg whites into soft peaks; fold into pumpkin mixture. Pour into pie shell. Bake 10 minutes at 450 degrees; lower heat to 350 degrees. Bake 1 1/2 hours more, or until knife inserted in center comes out clean.

Praline Pumpkin Pie

9-inch unbaked pie shell

1/3 c. finely chopped pecans

1/3 c. brown sugar

2 Tbsp. softened margarine

2 eggs

1 c. pumpkin

1/2 t. mace

1/2 t. cinnamon

1/2 t. ginger

1/4 t. cloves

1 c. evaporated milk

2/3 c. brown sugar

1 Tbsp. flour

Mix pecans, 1/3 c. sugar, and margarine and press onto bottom of pie shell. Beat eggs until fluffy; stir in remaining ingredients; pour into pie shell. Bake at 425 degrees for 15 minutes. Lower heat to 350 degrees and bake for 50 minutes, or until knife inserted in center comes out clean. Cool on wire rack. Serve with whipped cream.