Fall Is Here - Enjoy The Season's Bright Orange Pumpkins in Bars and Pie
By Linda Carol Wilson
One of the best parts of Fall is the beautiful and colorful displays of pumpkins. Whether at the Farmer's Markets or Grocer's Produce Department, the colorful pumpkin displays remind us of wonderful fall desserts. Actually, pumpkin is a healthy food that we should use year-round. So don't relegate your pumpkin recipes to your seasonal files. Here are two great recipes for using pumpkin. The first is my favorite Pumpkin Bars with a delicious Cream Cheese Frosting. (If you are really trying to eat healthy, you may want to omit the frosting. Ugh!)
MY FAVORITE PUMPKIN BARS
4 eggs
1 2/3 cups sugar
1 cup oil
1 can (16-oz) pumpkin
2 cups flour
1 tsp salt
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
In a large mixing bowl, beat together the eggs, sugar, oil (I now use only canola), and pumpkin until light and fluffy.
In another bowl, stir together the flour, salt, baking powder, baking soda, and cinnamon; add to the pumpkin mixture and mix thoroughly. Spread the batter in an ungreased 15 x 10 x 1-inch pan. Bake at 350 degrees for 25 to 30 minutes. Remove from oven and allow to cool. When cool, make the Cream Cheese Frosting, below, ice the bars. Cut into bars of desired size to serve.
CREAM CHEESE FROSTING:
1 pkg (3-oz) cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
2 cups sifted powdered sugar
Cream together cream cheese and butter. Stir in the vanilla. Add the powdered sugar a little at a time, beating well until mixture is smooth.
FAMILY TRADITION PUMPKIN PIE
This is the pumpkin pie recipe that my mother used and the same one I have always used. This is one of my son's favorite pies and has also become a favorite of my college aged grandson.
1 cup white sugar
1 tablespoon flour
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 can (16-17 oz) pumpkin
2 eggs, beaten
1 can (12-oz) evaporated milk
1 (9-inch) unbaked pastry shell
In a large bowl, combine the sugar, flour, pumpkin pie spice, and salt. Mix in the pumpkin. Add eggs and evaporated milk. When combined well, pour into the unbaked pastry shell. Bake in a 450 degree oven for 10 minutes. Lower the heat to 350 degrees and bake another 40 to 45 minutes until the filling is firm. A butter knife inserted in the center will come out clean when the pie is done. Top each piece with a dollop of whipped cream when serving.
Enjoy!
For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com
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