Revised
Editor’s note
The following abstract describes a publication that is available as a downloadable PDF and may be purchased as single sheets or in a bundles of 25.
Sarah Wood
Assistant Extension Professor, Department of Health Sciences
Easy-to-prepare recipes using pumpkin as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.
Topics
- Canned food
- Food pantry
- SNAP
- Pumpkin
- Recipes
- Healthy eating
- Food preparation
- Cooking tips
Recipes
- Pumpkin Muffins
- White Bean Pumpkin Chili
- Roasted Pumpkin Seeds
- Ramen Haystacks
Pages
- 4
Pumpkin Muffins
Yield: 4 Servings
Ingredients
- One 18.25-ounce package spice cake mix
- One 15-ounce can pumpkin
Directions
- Wash hands and surfaces.
- Preheat the oven to 350 F. Grease a 12-cup muffin pan or line with paper baking cups.
- In a large bowl, mix ingredients until smooth. Spoon equal amounts of batter into the prepared muffin cups.
- Bake for 25 minutes, or until a toothpick inserted in muffin’s center comes out clean.
White Bean Pumpkin Chili
Yield: 4 Servings
Ingredients
- 1 pound lean ground beef or turkey
- One 15-ounce can white beans, drained and rinsed
- One 15-ounce can pumpkin, plain
- One 14.5-ounce can chicken or vegetable broth
- 2 teaspoons onion powder
- 1/2 teaspoon thyme or tarragon (optional, to taste)
- 1 cup water (or to desired thickness)
- Salt and pepper (optional, to taste)
Directions
- Wash hands and surfaces.
- In a skillet over medium high heat, brown ground beef until done. Drain.
- In a soup pot, mix beef, beans, pumpkin, broth and spices. Add water if too thick.
- Cover and cook over low heat for about 15–20 minutes until warmed through.
- Enjoy! Refrigerate leftovers immediately.
Roasted Pumpkin Seeds
Yield: varies
Ingredients
- Pumpkin seeds
- Butter
- Seasonings such as garlic powder, onion powder or Parmesan cheese (optional)
Directions
- Wash hands and surfaces.
- Preheat oven to 375 F.
- Wash the seeds and spread them on a cookie sheet.
- Roast the seeds until dry, typically about
20 minutes. - Dot the seeds with butter or margarine and heat for 5–10 more minutes at 400 F, stirring the seeds often.
- For extra flavor, sprinkle the roasted pumpkin seeds with garlic powder, onion powder or Parmesan cheese. Store in a covered container.
Pumpkin Cookies
Yield: 24 Servings
Ingredients
- One 15-ounce can pumpkin puree
- 1 cup packed brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 cups flour
- 1 1/4 cups whole-wheat flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup raisins
- 1 cup chopped nuts of your choice (optional)
Directions
- Wash hands and surfaces.
- Preheat oven to 400 F.
- In a large bowl, stir together pumpkin, brown sugar, eggs and oil. Mix until smooth.
- In another bowl, stir together the flours, baking powder, cinnamon, nutmeg, ginger and salt. Add to the pumpkin mixture and mix well.
- Stir in raisins and nuts.
- Drop the dough by a tablespoon onto a greased baking sheet,1 inch apart.
- Bake 10–12 minutes until tops are dry and begin to brown.