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Pumpkins- storage tips and recipes


Sugar Pumpkins should be pierced several times with a sharp knife to prevent explosions and bake

whole on a tray in an oven at 325°F until they pierce easily. Length of baking time depends on the size of

the pumpkin. Halve larger pumpkins and bake on cookie sheets, cut side down.


When cool, quarter pumpkins and peel off the outer skin. It should come off easily like the skin from a

baked potato. If not, bake a little longer. Scoop out the seeds and stringy membrane. Keep the seeds for

roasting. Mash or puree the pumpkin pulp and freeze in amounts needed for your favorite pumpkin



Pumpkin seeds (or any winter squash) can be toasted on a cookie sheet in the oven at a low

temperature (325 for about an hour.) Be sure to stir them often and watch for burning. Some prefer to

soak the seeds in salt water before toasting. Shelled pumpkin seeds can be used as a less expensive

alternative to pine nuts in recipes.



Pumpkin Pancakes

Makes: 4 servings.



1/2 cup regular, uncooked oats

1 cup buttermilk

2 eggs

1 tablespoon vegetable oil

1/2 cup pureed pumpkin

1/3 cup low-fat or skim milk

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/2 cup whole wheat flour

1/3 cup all-purpose flour

2 tablespoons wheat germ

1 tablespoon sugar



Combine oats and buttermilk and let stand for 15 minutes to soften. Mix eggs, oil, pumpkin, and milk

and blend well. Combine dry ingredients and mix with the egg mixture. Add oats and buttermilk and

blend until batter is fairly smooth. Add extra milk if batter is too thick. Bake on lightly greased griddle.



Roasted Pumpkin or Winter Squash



5 pounds (2 to 3) pumpkin or winter squash, halved and seeded

Vegetable oil for coating



Preheat the oven to 400° F. Brush the cut sides of the pumpkins with oil. Place the halves, cut side down,

in a baking pan and roast for 45 minutes, or until the pumpkin is tender when pierced with a knife. (This

varies widely depending on the squash variety. A delicata may cook in 35 minutes while a butternut or

kabocha can take 1 hour.) Using a spoon, scrape the flesh into a

bowl and discard the skins.



Pumpkin Butter



6 cups (3 pounds) roasted pumpkin or winter squash pulp

1 teaspoon kosher salt

1 teaspoon cinnamon, ground

½ teaspoon nutmeg, freshly grated

½ teaspoon ginger, ground

¼ teaspoon cloves, ground



Preheat the oven to 350° F. In a bowl, mix together the roasted pumpkin, sugar, butter, salt, cinnamon,

nutmeg, ginger, and cloves. Spread onto a 9 by 13-inch baking pan and bake, stirring every 15 minutes

with a spatula, until the pumpkin has become thick and slightly caramelized, about 1 1/2 hours. Give it a

good stir at the end; it should be smooth and spreadable. If the

pumpkin is too fibrous for your liking, blend it in a food processor to even out the texture. If it is thicker

than you&#39;d like, you can thin it with a little water. Cool and refrigerate or freeze in a couple of plastic deli

containers until ready to use.



Mrs. Sigg&#39;s Pumpkin Pie

&quot;A mixture of fresh pumpkin puree, brown sugar, spices, evaporated milk and eggs is poured into a

prepared pie crust and baked.&quot;



1 sugar pumpkin

1 recipe pastry for a 9 inch single crust pie

2 eggs

1 cup packed light brown sugar

1 tablespoon all-purpose flour

1/2 teaspoon salt

2 1/2 teaspoons pumpkin pie spice

1 (12 fluid ounce) can evaporated milk



1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled

aluminum foil. Bake at 325 degrees F for 30 to 40 minutes, or until the flesh is tender when poked with a

fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small

batches in a blender. Increase oven temperature to 450 degrees F.


2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin

pie spice, and evaporated milk. Stir well after each addition.


3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust

to prevent over browning.


4. Bake 10 minutes at 450 degrees F, then reduce the oven temperature to 350 degrees F. Bake an

additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the

strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden

brown. Cool pie, and refrigerate overnight for best flavor.

This entry is related to the following products. Click on any of them for more information.
Pumpkin, Winter Squash, Eggs, Buttermilk, Ginger,
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