Over a Cup of Coffee: More pumpkin treats | CraigDailyPress.com

Over a Cup of Coffee: More pumpkin treats

When I was a kid growing up on the ranch, Mom made her own pumpkin for pies and breads — that is if the garden pie pumpkins matured.

The hardest part of preparing the pumpkins was cleaning the pulp and seeds out of the pumpkin (but everyone who carves pumpkins knows that). I can see Mom cutting the pumpkin into pieces and then paring off the outer hard skin. I don’t remember if she boiled or baked the pumpkin, but after it cooked, she mashed it up.

Last week I asked readers if anyone knew of a recipe for “Pumpkin Butter.” That came after I got a call from Charlotte Goodwin of Pennsylvania. One reader found a recipe for “Pumpkin Preserves,” but I haven’t gotten it from her yet. So I’m still looking for “Pumpkin Butter.” Please give me a call if you have such a recipe.

In the meantime, I found two more recipes for using pumpkin. The first is for “Pumpkin Muffins.” I have never made “Pumpkin Pie” with sweetened condensed milk, though I’ve seen recipes for it. So it’s the second featured recipe this week. Both are from my recipe book without a cover.

Pumpkin Muffins

1 egg

½ cup milk

½ cup mashed or canned pumpkin

¼ cup melted shortening

1 ½ cups flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon nutmeg

½ cup seedless raisins

Preheat the oven to 400 degrees. Grease the bottom of muffin cups or use paper baking cups. Beat egg slightly with a fork. Stir in the milk, pumpkin, and shortening. Stir dry ingredients together and stir until flour is moistened. Batter should be lumpy. Fold in the raisins. Fill the muffin cups 2/3 full. Sprinkle ¼ teaspoon over each muffin. Bake 15 to 20 minutes. Serve hot. Makes 12 muffins.

Autumn Pumpkin Pie

Pastry for 9-inch, one crust pie

1 ¾ cups mashed cooked or canned pumpkin

15 ounces sweetened condensed milk

1 egg

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon each nutmeg and ginger

1 cup hot water

Heat oven to 375 degrees. Beat all ingredients together with a rotary beater. Pour into the pastry-lined pie pan. Bake 50 to 55 minutes.

If you have a recipe for “Pumpkin Butter” or any other recipes you’d like to share with readers, call me at 970-824-8809 or write to me at Box 415, Craig 81626.

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