Everythings Coming Up Pumpkins

My hubby decided to try planting pumpkins in an empty barrel we had in the front yard.  This may not have been the best place for vines that grow so large.

pump2

These pumpkin plants are only about a month old and they are already spreading across the ground and heading for the walkway.

pump1

Now last year we had pumpkin plants that started off looking so good and …they all died!  These have been nibbled upon by some animal (we think a deer) but so far they are staying healthy.  Hubby is trying to come up with a way to protect the plants and get the pumpkins (when they appear) off the ground.  We are hoping this crop makes it to harvest!

I came across this website with lots of helpful hints and templates for carving a pumpkin.  It looks like following their directions will make this messy job a bit easier. 

We love pumpkin and I just love trying new recipes using it.  I will share a few of my favorites.

Pumpkin Bread

PREP TIME  15 Min 
COOK TIME  50 Min 
 
Original recipe yield 3 – 7×3 inch loaf pans 

INGREDIENTS
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
 

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
Stir the dry ingredients into the pumpkin mixture until just blended.
Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven.
Loaves are done when toothpick inserted in center comes out clean.

Double Layer Pumpkin Pie

PREP TIME  20 Min 
READY IN  4 Hrs 20 Min 
Original recipe yield 1 -9-inch pie 

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
DIRECTIONS
In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth.
Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves.
When thickened, spread over cream cheese layer.
Refrigerate 4 hours, or until set.

More pumpkin recipes to come.

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