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Pumpkin Recipes for Halloween

Published by Joanie Cosimini

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Tricking the Children into Eating This Treat!

I subtitled “tricking children” as this article because that is what I had to do in order to get my children to eat what they normally wouldn’t. I would also give it some fun name so they thought it was okay. I learned the trick of
re-naming food from my favorite, dear mother.

When my brothers and I were growing up we didn’t know that the great “easy steak” we were eating was actually liver. When mom first made the liver we took a bite and liked it and we wanted to know what it was. Mom kind of hesitated and said it was a kind of steak. Hmmm. Well, we decided, it tasted different than regular steak and was easier to chew so we called it easy to chew steak; which through the years got shortened to easy steak and we never balked at having it for supper. Fast forward several years. My older brother was 19 and was home on leave from the military. I was 16 so my younger brother was around 14. We’re all sitting down to a meal of “easy steak” and the trimmings. My older brother looks at me and asks if I know what we’re eating? I replied that of course I did–it was easy steak. He leaned forward and looked me straight in the eye and informed me that it was really liver. He probably thought I was going to gag because I was the child with food hangups. However, I thought about it and shrugged my shoulders. I then informed him that “well I had liked up until now so nothing had changed.” The only reason he knew it was liver was because he had been served it in the military and was the only soldier who really liked it! My mother’s motto has always been: “All is fair in love, war and the raising of children.”

Those of us who like to bake from scratch always have tons of recipes and because we all like to eat, we’re very willing to share what we know with the whole world. Aren’t we special? And now you have learned a lesson from two grandma’s–renaming food is allowed.

Pumpkin Bread: Combine in large bowl: 1 1/2 cups sugar; 1/4 tsp. baking powder; 1 tsp. baking soda; 3/4 tsp. salt; 2 eggs, beaten; 1 cup pumpkin; chopped nuts, if desired; 1 tsp. cinnamon; 1/4 tsp. cloves; 1 tsp. nutmeg; 1 2/3 cups flour; 1/2 cup oil; 1/2 cup water. Bake at 325 degrees for 1 1/2 hours. Makes 1 loaf. Tip: One large can of pumpkin gives you 3 cups, so this recipe may be tripled to make 3 large or 6 small loaves. After completely cool, wrap well and put in freezer.

Quick Pumpkin Bread: 1 (18 1/2 oz.) pkg. spice cake mix with pudding in the mix; 1 (3 1/2 oz.) pkg. instant butterscotch pudding; 3/4 cup water; 1/2 cup vegetable oil; 1 cup canned pumpkin; 4 eggs. Combine cake mix, pudding, water, oil, pumpkin and eggs in large mixing bowl. Mix at medium speed for 4 minutes. Pour into 2 greased and floured 8×4 inch loaf pans. Sprinkle a little cinnamon/sugar mixture on top of the batter for a crusty finishing touch. Bake in 350 degree oven for 45-50 minutes or until tests done. Remove from oven and cool for 10 minutes before loosening edges and removingfrom baking pans. Cool completely. Wrap in aluminum foil and store overnight to improve flavor and moistness before serving. It freezes well for later use.

Pumpkin Spice Bars: 4 eggs; 2 cups sugar; 1 cup butter; 1 (16 oz.) can pumpkin; 2 cups flour; 2 tsp. baking powder; 2 tsp. cinnamon; 1 tsp. baking soda; 3/4 Tbsp. salt; 1/2 tsp. ginger; 1/4 tsp. ground cloves; 1/2 cup raisins. Heat oven to 350 degrees. Grease jelly roll pan (15×101/2×1″). Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Mix in raisins. Pour batter into pan. Bake until light brown, 25-30 minutes. Cool. Frost with cream cheese frosting. Sprinkle with nuts. Cut into bars and refrigerate leftovers. Cream Cheese Frosting: Mix 1 (3 oz.) pkg cream cheese, softened; 1/4 cup plus 1 Tbsp. butter, softened and 1 tsp. vanilla. Gradually beat in 2 cups powdered sugar until smooth and creamy.

Pumpkin Cookie Bar: Mix together until crumbly, press in 9×13 pan and bake for 15 minutes in 350 degree oven—–1 cup flour; 1/2 cup quick oats; 1/2 cup brown sugar; 1/2 cup butter. Filling: Combine 2 cups pumpkin; 1 large can evaporated milk; 2 eggs; 3/4 cup white sugar; 1/2 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. cloves; 1/8 tsp. allspice. Pour over baked crust. Bake at 350 degrees for 20 minutes. Combine: 1/2 cup brown sugar; 1 1/2 cup chopped nuts. Sprinkle over top; bake 15-20 minutes more. Cool in pan. May be topped with whipped cream.

Pumpkin Torte: 24 graham crackers, crushed; 1/2 cup butter, melted; 2 eggs; 1 (8 oz.) pkg cream cheese; 1/2 cup sugar; 1/2 tsp. vanilla; 1 1/4 cup pumpkin; 3 egg yolks; 1/2 cup milk; 1/2 tsp. salt; 1/3 cup sugar; 1 tsp. cinnamon; 1 envelope Knox gelatin; 3 egg whites; 1/4 cup powdered sugar. Mix graham crackers and butter and pat into 9×13 inch pan. Bake 10 minutes at 350 degrees. Beat two eggs, cream cheese, 1/2 cup sugar, and vanilla. Pour over crust and bake 20 minutes at 350 degrees. Mix pumpkin, 3 egg yolks, 1/3 cup sugar, milk, salt and cinnamon. Cook until thick. Remove from heat. Dissolve gelatin in 1/4 cup cold water. Slowly add to pumpkin mixture and cool well. Beat 3 egg whites until stiff. Add 1/4 cup powdered sugar and beat. Fold into cooled pumpkin mixture. Pour onto baked portion. Sop with whipped cream.

One Pumpkin Pie: 1 cup milk; 1 1/2 cup pumpkin; 3 eggs; 1 tsp. pumpkin pie spice; 1/4 tsp. salt; 1 (9 inch) unbaked pie shell. Combine all ingredients, except pie shell and whip until smooth. Pour into pie shell and bake in a 350 degree oven for 1 hour or until done.

Perfect Pumpkin Pie: Mix in three quart bowl: 1 cup firmly packed brown sugar; 1 Tbsp. flour; 1 Tbsp. pumpkin pie spice (or 1 tsp. cinnamon, 1/2 tsp. cloves, 1/2 tsp. nutmeg). Add and stir until smooth: 2 cups pumpkin; 1 1/2 cup evaporated milk; 1 egg, slightly beaten; 1/2 tsp. salt. Pour smoothed mixtureinto 9 inch unbaked pastry crust. Bake at 350 degrees for 50-55 minutes or until tests done.

(And) Another Pumpkin Pie: Blend–6 Tbsp. brown sugar; 2 Tbsp. white sugar; 1/2 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/8 tsp. cloves; 1/2 cup dark corn syrup; 3 slightly beaten eggs. Add–1 1/2 cup pumpkin; 1 1/2 cup evaporated milk; 2 Tbsp. rum or brandy. Line a 9 inch pie pan with crust and build up high fluted edge. Pour in pumpkin mixture. Bake at 425 degrees for 1 hour or until set.

So, there you have it. Several delicious and nutritious treats. Pumpkin is perfect for the Autumn season!

 

 

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