Pumpkin Season – Four Recipes

Luxery Pie Pumpkin - Locally Grown!

Luxery Pie Pumpkin – Locally Grown!

It’s pumpkin season! These winter squash are well known and often used in autumn cooking. From warm squash soup to sweet bread and treats pumpkin is a colorful and flavorful when in season. I hope you enjoy the four delish recipe reprints below!

There are many types of pumpkins from your Jack O Lantern cutting pumpkins to small sweet gourmet pumpkins. We carry the gourmet organic locally grown variety. Although gourmet pumpkins may seem a little spendy to some people I think of them as a frugal good food eaters treat. They give you a lot of food per pound if you use the entire interior and the seeds make a tasty snack. Keep in mind we also carry convenient canned pumpkin puree, pumpkin pie mix and fresh pumpkins all season long!

Fresh Pumpkin Bread

pumpkin bread

Ingredients: 2 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 3/4 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 3 cups shredded fresh pumpkin 1 cup toasted pumpkin seeds

Directions: Preheat the oven to 325 degrees F. Sift the flour, cinnamon, baking soda, baking powder, and salt together. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour. Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

pumpkin pie


1 medium sugar pie pumpkin
4 eggs, beaten
1 Tbsp. vegetable oil
9″ pie crust, unbaked
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. salt
½ cup heavy whipping cream
1 cup honey, warmed slightly
1/2 cup milk


Preheat oven to 325 degrees F. Cut pumpkin in half and remove seeds. Lightly oil the cut surface of the pumpkin halves, and place cut side down on a jelly roll pan that has been lined with foil and lightly oiled. Bake pumpkin at 325 degrees F until the flesh is tender when pierced with a fork. Let stand until cool enough to be handled. Scrape pumpkin flesh from the peel, and mash by hand, or puree in small batches in a blender or food processor. Increase oven heat to 400 degrees F.
In large bowl, blend together 1 3/4 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into prepared unbaked pie shell. Bake pie at 400 degrees for 50 to 55 minutes, or until a knife inserted 1″ from edge of pie comes out clean. Cool on a wire rack. Serve with whipped cream seasoned with cinnamon. Makes 8 servings

Pumpkin Soup

pumpkin soup

2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin, roasted and diced, see note below
1/2 teaspoon dried sage
3 cups chicken stock
1 cup cream
Salt and freshly ground pepper
In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
Divide soup among 4 soup bowls and serve immediately.

Cook’s Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

Low Fat Pumpkin Oatmeal Cookies

pumpkin cookies

These low-fat pumpkin cookies are great for the fall holidays and make a healthy after-school snack for the kids too. I am not on the low fat bandwagon due to my bad health experience on a low fat diet – read Organic Starts to hear more. I am used to enjoying many healthy fats and so anything labeled low fat is usually not on my radar. However, a friend shared this recipe that just happens to be low in fat. I tried it and couldn’t believe how good they are. I have made them several times since when having people over who love fall flavor and everyone seems to enjoy them just as much as a full fat cookie.


1 c. pumpkin
2 egg whites, whipped
1 c. brown sugar, packed
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
3 c. rolled oats
1 c. raisins

Spray baking sheet with cooking spray. In a large bowl combine pumpkin and egg whites. In a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (Batter will be very dry at first.) Mix ingredients together just until moistened.

Drop cookies by tablespoon onto prepared baking sheet, 2″ apart. You can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking.

Bake at 350 degrees for 15 minutes. 

Recipes originally printed in Fall 2012 Brown Box Organics newsletters.


About Rachel

Owner @ Brown Box Organics.
This entry was posted in Pumpkin and tagged , , , , , , , , , . Bookmark the permalink.

One Response to Pumpkin Season – Four Recipes

  1. Amy says:

    I am looking forward to trying your pumpkin pie recipe! I may sub the honey w homemade truvia and I’ll let you know how it turns out! Gotta try the soup too. Sounds yummy!

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