SHREDDED PUMPKIN RECIPES
DELICIOUS PUMPKIN BREAD RECIPE | ALLRECIPES
Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts.
Provided by v monte
Categories Breakfast and Brunch Breakfast Bread Recipes
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 3 medium loaves
Number Of Ingredients 11
Steps:
- Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
- Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
- Bake for approximately 1 hour.
Nutrition Facts : Calories 275.1 calories, CarbohydrateContent 40.1 g, CholesterolContent 31 mg, FatContent 11.9 g, FiberContent 1.3 g, ProteinContent 3.4 g, SaturatedFatContent 1.7 g, SodiumContent 311.5 mg, SugarContent 25.9 g
FRESH PUMPKIN PIE RECIPE | ALLRECIPES
Pumpkin Pie using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin.
Provided by Cali
Categories Desserts Pies Pumpkin Pie Recipes
Yield 1 - 9 inch pie
Number Of Ingredients 10
Steps:
- Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
- In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
- Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 405.1 calories, CarbohydrateContent 59.6 g, CholesterolContent 114.6 mg, FatContent 17.7 g, FiberContent 2 g, ProteinContent 7.5 g, SaturatedFatContent 6.5 g, SodiumContent 458.2 mg, SugarContent 38.5 g
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