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Food

Pumpkin season is here


  • By Jeffrey Cullen-Dean
  • |
  • Oct. 15, 2019 - 9:48 PM

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Pumpkin season is here

Photo by Charles Barilleaux

Pumpkin bread

Pumpkins are a staple for the month of October.

The plant, which originated in Central America, can be grown on every continent except Antarctica.

The tradition of carving pumpkins originated from Irish immigrants. Part of ancient Celtic culture is to carve a turnip and place a small flame inside to ward off evil spirits on Hallow’s Eve – now known as Halloween.

When the immigrants arrived in America, they found pumpkins were easier to carve and adopted them into the custom, according to pumpkinnook.com .

Here are some recipes that can be made with pumpkins at home.

Pumpkin Bread

Ingredients:

3 cups canned pumpkin puree

1 1/2 cups vegetable oil

4 cups white sugar

6 eggs

4 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground cloves

Recipe:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
  • In a large bowl, mix together the pumpkin, oil, sugar and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
  • Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

(Recipe courtesy: allrecipes.com)

Pumpkin Spice Latte

Ingredients:

  • 1 cup milk
  • 2 tablespoons pure pumpkin puree
  • 1 tablespoon sugar
  • 1/4 teaspoon pumpkin pie spice, plus more for sprinkling
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup hot espresso or strong brewed coffee
  • Sweetened whipped cream, for serving

Recipe:

  • Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave-safe bowl, cover the bowl with plastic wrap and vent with a small hole.
  • Microwave until the milk is hot, 1 to 2 minutes.
  • Whisk vigorously until the milk mixture is foamy, about 30 seconds.
  • Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

(Recipe courtesy: foodnetwork.com)

Spiced pumpkin seeds

Ingredients:

  • Nonstick cooking spray
  • 1/2 cup lightly packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cumin
  • Pinch of cayenne pepper
  • 1 large egg white
  • 2 cups salted pumpkin seeds

Recipe:

  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
  • In a small bowl, combine the sugar, cinnamon, allspice, cumin and cayenne. In a large bowl, beat the egg white until frothy. Stir in the pumpkin seeds, then add the sugar mixture and toss until the seeds are completely coated.
  • Spread the seeds out on the prepared baking sheet. Bake until crispy, 20 to 25 minutes. Let cool completely. Store in an airtight container.

(Recipe courtesy: foodnetwork.com)

Pumpkin Bars

Ingredients:

  • 4 eggs
  • 1 2/3 cups white sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups sifted powdered sugar

Recipe:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix the eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  • Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in a preheated oven. Cool before frosting.
  • To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add powdered sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

(Recipe courtesy: allrecipes.com)

Pumpkin Soup

Ingredients:

  • 6 cups chicken stock
  • 1 1/2 teaspoons salt
  • 4 cups pumpkin puree
  • 1 teaspoon chopped fresh parsley
  • 1 cup chopped onion
  • 1/2 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 5 whole black peppercorns

Recipe:

  • Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns.
  • Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  • Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  • Return to pan, and bring to a boil again.
  • Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream.
  • Pour into soup bowls and garnish with fresh parsley.

(Recipe courtesy: allrecipes.com)