|by Georgeanne Brennan|
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn.
1 - 10 of 7,070 for pumpkin to
Preheat oven to 370°F. Note: If ... extra flavor. Blend pumpkin, egg, oil ... 10 to 12 minutes. Recipe can be doubled. Bake and freeze the extra cookies.
Preheat oven to 400°F. In a ... in eggs and pumpkin. In a ... plastic bag, wrap tightly and freeze, or use to fill the cookie jar where they won't last long!
This recipe uses cubes of raw pumpkin rather than canned ... 1/2 cup water to pumpkin, and simmer ... Reduce heat to 350°F and bake about 30 minutes longer.
Put all ingredients ... you're using fresh pumpkin instead of canned, ... can substitute 1 cup bread flour (of course, it will no longer be sour dough!)
Cream shortening; add ... Add eggs and pumpkin; mix well. ... are golden on edges and set in center. Be careful not to overbake! Makes 4 dozen cookies.
Prepare sweet pie ... minutes. Preheat oven to 400°F. In food ... and smooth. Add pumpkin, eggs, brown ... edge. Decorate with mint leaves, if desired.
Beat the egg ... Wash and peel pumpkin and remove seeds ... tests done. Note: To test custard for ... will continue to cook after removed from the oven.
Directions for cooking fresh pumpkin: Cut stem from top to allow steam to ... olive oil in a single layer and roast for 90 minutes at 250°F or until dry.
If using fresh pumpkin, drain in cheesecloth to remove excess liquid. ... Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more).
Preheat oven to 350°F. Beat together ... peel. Stir in pumpkin and remaining ingredients. ... sugar. Can be eaten plain, buttered, or with cream cheese.
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