5 ways to use pumpkin in recipes

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Pumpkin has become the favorite fall ingredient.

So, we’re showing you new ways to enjoy it on this Recipe Wednesday at Southern Sisters in Thomasville.

Pumpkin Pie with Gingersnap Crust

1 1/2 cups of ground Gingersnap cookies
1/4 cup sugar
1/3 cup melted butter
Mix well and press into pie plate. Bake at 375 degrees for 8 minutes and cool completely.

3/4 cup granulated sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp cloves
2 large eggs
1 15 oz. can of pure pumpkin
3/4 cup evaporated milk
3/4 cup egg nog

Mix spices in a bowl. Beat eggs in a large bowl, add pumpkin, spices, milk, and egg nog and stir until combined. Pour into crust. Bake in preheated oven for 15 minutes at 425 degrees. Reduce temperature to 350 degrees, place pie onto a cookie sheet, and bake for another 45 minutes or until center is set. Cool for 2 hours and serve.

Pumpkin Spice Pecans

2 cups pecans halves shelled (or chopped)
1 cup melted butter
1/2 cup sugar
2 tsp salt
2 tsp pumpkin pie spice
Dash of Cayenne Pepper

Spread nuts onto a cookie sheet. Pour melted butter over nuts and toss until evenly coated. Mix spices and sugar in separate bowl. Sprinkle over nuts and bake at 375 degrees for 6-8 minutes. Let cool and store in airtight containers. Makes a great gift!

Pumpkin Spice tea mix

1 cup instant tea
2 cups instant orange drink mix
1/2 cup lemonade mix
2 cups white sugar
3 tsp. pumpkin pie spice

Mix all ingredients and store in airtight container. Spoon in 3 to 4 tablespoons into cup of hot water. Stir and enjoy!

Pumpkin Bread

3 cups sugar
3 1/3 cups all purpose flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp nutmeg
1 tsp ground cloves
1 tsp cinnamon
4 whole eggs
1 can (15 oz) pure pumpkin
1 cup oil
1 cup water

Crumb Topping:
1 cup all purpose flour
3 tbsp light brown sugar
2 tbsp white sugar
1 tsp baking powder
pinch of salt
1/2 cup fine ground pecans
6 tbsp melted butter

Mix all ingredients to create a crumb texture. Sprinkle on bread batter before baking.
Mix eggs, pumpkin, oil, and water together. Add all dry ingredients and mix with a mixer until smooth. Pour evenly into 3 greased bread loaf pans. Top with crumb topping for an extra special pumpkin bread. Bake at 350 degrees for 45 minutes to an hour until center is set. Cool and wrap in saran wrap and foil to keep moist.

Pumpkin Honey Butter

2 sticks of softened butter
1/2 cup pure pureed pumpkin
2 tbsp honey
1 tbsp maple syrup
2 oz heavy cream
2 tsps pumpkin pie spice
1/4 cup brown sugar

Blend all ingredients in a food processor for about 10 minutes. Spread on biscuits, rolls, or toast. This butter is great on a biscuit with country ham, and makes great gifts when placed in small mason jars.

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