Mason County News
Weather Fair 81.0°F (47%)
Family Times
Wednesday, October 28, 2009 • Posted October 28, 2009

Pumpkin Recipes: Cooking with Pumpkins

How to Cook a Pumpkin

Cut pumpkin in half and hollow out the seeds and stringy parts with your hands or spoon. Save the seeds, if you like, for roasting. (See recipe below.) Place on  cookie sheet and bake at 325 degrees for 1 hour. Pierce with a fork to see if it is tender. When it cools off, scrape out the pulp and use it for breads, pies, desserts, or other pumpkin recipes below. Cooked pumpkin also freezes well if you have some leftover.

Flavor Roasted Pumpkin Seeds

Fresh pumpkin seeds out of hollowed out pumpkin

1 teaspoon Worcestershire sauce

1 Tablespoon vegetable oil

1 teaspoon seasoning salt

Clean pumpkin seeds with water and pat dry. Let dry overnight. Mix ingredients together and toss pumpkin seeds to coat evenly. Place on a cookie sheet in an even layer and bake at 250 degrees for 1 hour or until seeds are browned. Stir once or twice during cooking time.

Pumpkin Bars

2 Cups flour

2 teaspoon baking powder

2 teaspoon cinnamon

1 teaspoon baking soda

4 eggs

16 oz. Pumpkin

1 ½ Cups sugar

1 Cup oil

Mix flour, baking powder, cinnamon and baking soda in mixing bowl and stir together. Beat in eggs, pumpkin, sugar, oil and mix together. Spread mixture in ungreased 13x9 pan. Bake for 30-40 minutes at 350 degrees. Allow to cool and frost with cream cheese frosting.

Cream Cheese Frosting:

3 oz. Cream cheese

¼ Cup butter

1 teaspoon vanilla

2 Cups powdered sugar

Blend cream cheese and butter with mixer. Add in vanilla and powdered sugar.

Thanks to for the great recipes. They have lots more and good ideas about cooking with your kids!

This article has been read 139 times.
Readers are solely responsible for the content of the comments they post here. Comments do not necessarily reflect the opinion or approval of Mason County News. Comments are moderated and will not appear immediately.
Comments powered by Disqus