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Renee's Favorite Pumpkin Recipes From Our Cookbooks

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Fall means harvest time in the garden and calls for warm comfort food in the kitchen. When you grow your own pumpkins, it’s always great to have some new ideas for how to make delicious use of them. Here are four favorite recipes I have chosen from our three kitchen garden cookbooks.

Note that pumpkins are ready for harvest when plant vines die back and pumpkins are fully colored up, with tough rinds that cannot be pierced with your thumbnail. Store in a cool, dry place after harvest, and they will last for months. Or roast them until tender and freeze the flesh for meals down the road.


Roasted Pumpkin Soup

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  • 1 apple, peeled, cored, and iced
  • 1 tsp curry powder
  • 3 cups chicken broth
  • 2 T lemon or lime juice
  • 1 cup milk
  • Salt and freshly ground pepper to taste
  • 1/2 cup chopped chives

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    Preheat oven to 375˚ F. Cut pumpkin (or squash) into quarters or large chunks. Remove seeds and pithy pulp. Place pumpkin and onion halves, cut side down, on an oiled baking sheet along with leeks and garlic. Brush vegetables with 2 tablespoons of the oil and cover with foil. Bake 25 minutes. Remove garlic and reserve. Bake vegetables for 25 to 30 minutes longer until they are tender. Peel vegetables, including garlic, then coarsely chop.

    In a 4 to 5 quart saucepan, heat 1 more tablespoon of oil with the butter. Add ginger and apple and sauté until softened. Stir in curry powder. Add reserved roasted vegetables and chicken broth. Bring to boil, cover, and simmer for 15 minutes or until vegetables are very tender. Stir in lemon or lime juice. Purée the mixture in batches in a blender or food processor. Return the soup to pot, add milk and heat through just to warm. Add salt and pepper to taste. Garnish with chives.

    Serves 6

     

    Drunken Pumpkin Apple Pie

    A dramatic finish adds fun to this delectable dessert.

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    • 1 unbaked 9 inch pie shell
    • 1 cup cooked pumpkin or winter squash, well drained
    • 2 eggs
    • 3/4 cup firmly packed brown sugar
    • 1 cup thick, chunky applesauce
    • 1 T all-purpose flour
    • 1/2 tsp salt
    • 1 tsp cinnamon

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    • 1 tsp ginger
    • 1/4 tsp nutmeg
    • 1/8 tsp allspice
    • 1/8 tsp cloves
    • 1 1/2 cups half-and-half (or use one 12 oz can evaporated milk)
    • 1 tsp vanilla
    • 1 cup pecan halves
    • 2 T rum

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        Preheat oven to 425˚ F.

        Chill pie shell until needed. Mash pumpkin or squash. In a bowl, beat together the eggs and brown sugar until light. Mix in the pumpkin (or squash), applesauce, flour, salt, cinnamon, ginger, nutmeg, allspice, cloves, half-and-half and vanilla and blend thoroughly. Pour into pie shell. Arrange pecan halves over the top of the filling. Bake in the lower third of the oven for 20 minutes, then reduce the oven heat to 350˚ F and bake 30 to 35 minutes longer until the filling is firm and a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack.

        At serving time, warm rum in a small container suitable for pouring. Light the rum with a match and pour immediately while flaming over the pie. Delicious served with ice cream or whipped cream.

        Serves 6 to 8

        Pumpkin Cobbler

        Everyone who tries this delicious dessert likes it better than ordinary pumpkin pie. The crust mixture rises to the top during baking to form a rich topping.

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        Filling:

        • 2 eggs, beaten
        • 1 cup evaporated milk
        • 3 cups cooked mashed pumpkin or butternut squash
        • 1 cup white sugar
        • 1/2 cup dark brown sugar
        • 1 tsp all-purpose flour
        • 1 tsp cinnamon
        • 1/4 tsp ginger
        • 1/4 tsp cloves
        • 1/4 tsp nutmeg
        • 1/2 tsp salt

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        Crust:
        • 1/2 cup butter
        • 1 cup all-purpose flour
        • 1 cup white sugar
        • 4 T baking powder
        • ½ tsp salt
        • 1 cup milk
        • 1 tsp vanilla
        Topping:
        • 1 T butter
        • 2 T white sugar

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        Preheat oven to 350˚ F. In a large bowl, combine eggs, milk and pumpkin; add the rest of the filling ingredients, mix well and set aside.

        Prepare the crust: Melt the butter in a 9x11 inch baking pan. In another bowl, mix the remaining crust ingredients until just combined and pour into baking pan on top of the melted butter.

        Spoon or slowly pour the filling evenly over the crust batter in the pan. Do not stir. Dot the top with the remaining 1 T butter and sprinkle with the 2 tablespoons sugar.

        Bake 1 hour.

        Serves 8-10

        Pumpkin Orange Ginger Cheesecake

        The orange and candied ginger accents add a subtle accents to this lightened cheesecake. A true delight for all cheesecake aficionados and dessert lovers.

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        Crust:

        • 1 T butter, at room temperature
        • 1/4 cup ground gingersnaps

        Filling:

        • 3 packages (8 ounces each) low-fat cream cheese, at room temperature
        • 3/4 cup granulated sugar
        • 1/2 cup firmly packed dark brown sugar
        • 2 eggs at room temperature
        • 3 egg whites, room temperature
        • 2 cups cooked pumpkin puree

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        • 1 T flour
        • 1 tsp ground ginger
        • 1 tsp ground cinnamon
        • 1/4 tsp ground nutmeg
        • 1/4 tsp salt
        • 1/4 cup orange marmalade
        • 1 T Grand Marnier or orange liqueur
        Topping:
        • 2 T orange marmalade, warmed
        • 1/4 cup very finely minced crystallized ginger
        • 1/4 cup chopped pistachios

        RIGHT COLUMN CONTENT ABOVE HERE

        Preheat oven to 325° F.

        Crust: Coat bottom and 3/4 of the way up the sides of a 9-inch spring form pan with butter. Sprinkle with gingersnap crumbs and shake to distribute them around the sides. Spread loose crumbs on bottom.

        Filling: In a large bowl beat cream cheese until fluffy. Gradually add sugars, and mix until combined. Add eggs and egg whites, one at a time, mixing thoroughly after each addition. Beat in pumpkin puree. Sift in flour, spices, and salt, and mix well. Blend in the 1/4 cup orange marmalade and orange liqueur. Pour into prepared crust. Bake for 1 1/2 to 1 3/4 hours, until the cake pulls away from the side of the pan and a cake tester inserted in the center comes out clean. Spoon on the 2 tablespoons of warmed orange marmalade, then sprinkle with finely chopped ginger and pistachios.

        Serves 12 to 14

         

        The three Renee's Garden cookbooks - Renee's Garden

         

        Find more great garden-inspired recipes in Renee's Cookbooks

        To purchase Renee's Garden Seeds, click here

        View Recipe Archive

        Roasted Pumpkin Soup

        LEFT COLUMN CONTENT BELOW HERE

        LEFT COLUMN CONTENT ABOVE HERE

        RIGHT COLUMN CONTENT BELOW HERE

      • 1 apple, peeled, cored, and iced
      • 1 tsp curry powder
      • 3 cups chicken broth
      • 2 T lemon or lime juice
      • 1 cup milk
      • Salt and freshly ground pepper to taste
      • 1/2 cup chopped chives

        • RIGHT COLUMN CONTENT ABOVE HERE

        Preheat oven to 375˚ F. Cut pumpkin (or squash) into quarters or large chunks. Remove seeds and pithy pulp. Place pumpkin and onion halves, cut side down, on an oiled baking sheet along with leeks and garlic. Brush vegetables with 2 tablespoons of the oil and cover with foil. Bake 25 minutes. Remove garlic and reserve. Bake vegetables for 25 to 30 minutes longer until they are tender. Peel vegetables, including garlic, then coarsely chop.

        In a 4 to 5 quart saucepan, heat 1 more tablespoon of oil with the butter. Add ginger and apple and sauté until softened. Stir in curry powder. Add reserved roasted vegetables and chicken broth. Bring to boil, cover, and simmer for 15 minutes or until vegetables are very tender. Stir in lemon or lime juice. Purée the mixture in batches in a blender or food processor. Return the soup to pot, add milk and heat through just to warm. Add salt and pepper to taste. Garnish with chives.

        Serves 6

         

        Drunken Pumpkin Apple Pie

        A dramatic finish adds fun to this delectable dessert.

        LEFT COLUMN CONTENT BELOW HERE

        • 1 unbaked 9 inch pie shell
        • 1 cup cooked pumpkin or winter squash, well drained
        • 2 eggs
        • 3/4 cup firmly packed brown sugar
        • 1 cup thick, chunky applesauce
        • 1 T all-purpose flour
        • 1/2 tsp salt
        • 1 tsp cinnamon

          LEFT COLUMN CONTENT ABOVE HERE

          RIGHT COLUMN CONTENT BELOW HERE

        • 1 tsp ginger
        • 1/4 tsp nutmeg
        • 1/8 tsp allspice
        • 1/8 tsp cloves
        • 1 1/2 cups half-and-half (or use one 12 oz can evaporated milk)
        • 1 tsp vanilla
        • 1 cup pecan halves
        • 2 T rum

            • RIGHT COLUMN CONTENT ABOVE HERE

             

            Preheat oven to 425˚ F.

            Chill pie shell until needed. Mash pumpkin or squash. In a bowl, beat together the eggs and brown sugar until light. Mix in the pumpkin (or squash), applesauce, flour, salt, cinnamon, ginger, nutmeg, allspice, cloves, half-and-half and vanilla and blend thoroughly. Pour into pie shell. Arrange pecan halves over the top of the filling. Bake in the lower third of the oven for 20 minutes, then reduce the oven heat to 350˚ F and bake 30 to 35 minutes longer until the filling is firm and a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack.

            At serving time, warm rum in a small container suitable for pouring. Light the rum with a match and pour immediately while flaming over the pie. Delicious served with ice cream or whipped cream.

            Serves 6 to 8

            Pumpkin Cobbler

            Everyone who tries this delicious dessert likes it better than ordinary pumpkin pie. The crust mixture rises to the top during baking to form a rich topping.

            LEFT COLUMN CONTENT BELOW HERE

            Filling:

            • 2 eggs, beaten
            • 1 cup evaporated milk
            • 3 cups cooked mashed pumpkin or butternut squash
            • 1 cup white sugar
            • 1/2 cup dark brown sugar
            • 1 tsp all-purpose flour
            • 1 tsp cinnamon
            • 1/4 tsp ginger
            • 1/4 tsp cloves
            • 1/4 tsp nutmeg
            • 1/2 tsp salt

            LEFT COLUMN CONTENT ABOVE HERE

            RIGHT COLUMN CONTENT BELOW HERE

            Crust:
            • 1/2 cup butter
            • 1 cup all-purpose flour
            • 1 cup white sugar
            • 4 T baking powder
            • ½ tsp salt
            • 1 cup milk
            • 1 tsp vanilla
            Topping:
            • 1 T butter
            • 2 T white sugar

            RIGHT COLUMN CONTENT ABOVE HERE

             

             

            Preheat oven to 350˚ F. In a large bowl, combine eggs, milk and pumpkin; add the rest of the filling ingredients, mix well and set aside.

            Prepare the crust: Melt the butter in a 9x11 inch baking pan. In another bowl, mix the remaining crust ingredients until just combined and pour into baking pan on top of the melted butter.

            Spoon or slowly pour the filling evenly over the crust batter in the pan. Do not stir. Dot the top with the remaining 1 T butter and sprinkle with the 2 tablespoons sugar.

            Bake 1 hour.

            Serves 8-10

            Pumpkin Orange Ginger Cheesecake

            The orange and candied ginger accents add a subtle accents to this lightened cheesecake. A true delight for all cheesecake aficionados and dessert lovers.

            LEFT COLUMN CONTENT BELOW HERE

            Crust:

            • 1 T butter, at room temperature
            • 1/4 cup ground gingersnaps

            Filling:

            • 3 packages (8 ounces each) low-fat cream cheese, at room temperature
            • 3/4 cup granulated sugar
            • 1/2 cup firmly packed dark brown sugar
            • 2 eggs at room temperature
            • 3 egg whites, room temperature
            • 2 cups cooked pumpkin puree

            LEFT COLUMN CONTENT ABOVE HERE

            RIGHT COLUMN CONTENT BELOW HERE

            • 1 T flour
            • 1 tsp ground ginger
            • 1 tsp ground cinnamon
            • 1/4 tsp ground nutmeg
            • 1/4 tsp salt
            • 1/4 cup orange marmalade
            • 1 T Grand Marnier or orange liqueur
            Topping:
            • 2 T orange marmalade, warmed
            • 1/4 cup very finely minced crystallized ginger
            • 1/4 cup chopped pistachios

            RIGHT COLUMN CONTENT ABOVE HERE

            Preheat oven to 325° F.

            Crust: Coat bottom and 3/4 of the way up the sides of a 9-inch spring form pan with butter. Sprinkle with gingersnap crumbs and shake to distribute them around the sides. Spread loose crumbs on bottom.

            Filling: In a large bowl beat cream cheese until fluffy. Gradually add sugars, and mix until combined. Add eggs and egg whites, one at a time, mixing thoroughly after each addition. Beat in pumpkin puree. Sift in flour, spices, and salt, and mix well. Blend in the 1/4 cup orange marmalade and orange liqueur. Pour into prepared crust. Bake for 1 1/2 to 1 3/4 hours, until the cake pulls away from the side of the pan and a cake tester inserted in the center comes out clean. Spoon on the 2 tablespoons of warmed orange marmalade, then sprinkle with finely chopped ginger and pistachios.

            Serves 12 to 14

             

            The three Renee's Garden cookbooks - Renee's Garden

             

            Find more great garden-inspired recipes in Renee's Cookbooks

            To purchase Renee's Garden Seeds, click here

            View Recipe Archive

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