[FIG-ALL] Fresh Pumpkin Pie!

[Kristy Boggs]

Hello
I had a great pumpkin harvest and have plenty of baking pumpkins for sell at
$2 each. I am in Macomb Monday - Thursday every week and can deliver any of
those days.
Baking a pumpkin can be done in a few easy steps, I bake pumpkins on the
bottom rack when I have the oven on to cook something else anyway so no
extra energy is needed.

   - Cut off the top off then cut the pumpkin in half and scrape out the
   seeds.
   - Place the cut halves upside down in a baking dish with a little water,
   cover with foil, bake in oven until soft (about 30 - 60 min in a 350 oven)

   - Allow pumpkin to cool then use a spoon to scrape flesh off of skin,
   puree flesh in food processor or blender.  Use this puree in any recipe that
   calls for canned pumpkin.

Fresh pumpkin has a lighter color, smoother texture, and better taste than
canned pumpkin.  You can also roast the seeds for a delicious and healthy
snack.

Roasted pumpkin seeds:

   - Place seeds in strainer and rinse in cool water
   - Spread on cookie sheet and allow to dry
   - Spray with olive oil cooking spray and sprinking with Jane's Mixed Up
   Crazy Salt (in spice isle at Hy-Vee)
   - Bake until browned

Here are a couple of my favorite pumpkin recipes

Pumpkin biscuits

   - In a large bowl combine 1 3/4 cup flour, 1/4 cup packed brown sugar, 2
   1/2 tsp baking powder, 1/2 tsp salt, 1/4 tsp baking soda
   - Cut in 1/2 cup cold butter until crumbly
   - In a seperate dish combine 3/4 cup pumpkin and 1/3 cup buttermilk
   - Use a spoon to gently stir pumpkin/buttermilk mixture into flour
   mixture.  Stir just until mixed, careful not to overstir (overstirring
   biscuits makes them tough)
   - Pat dough out on floured surface and cut into biscuits
   - Place biscuits on pizza stone or greased cookie sheet, brush with
   melted butter and bake at 425 for 18 - 22 minutes

Pumpkin cookies

•2 1/2 cups all-purpose flour
•1 teaspoon baking powder
•1 teaspoon baking soda
•2 teaspoons ground cinnamon
•1/2 teaspoon ground nutmeg
•1/2 teaspoon ground cloves
•1/2 teaspoon salt
•1/2 cup butter, softened
•1 1/2 cups white sugar
•1 cup canned pumpkin puree
•1 egg
1 teaspoon vanilla extract


•Preheat oven to 350
•Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves,
and salt; set aside.
•In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add
pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until
creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls;
flatten slightly.
•Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle
glaze with fork.
•To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted
butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling
consistency.
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