Tag Archives: pumpkin

No bake pumpkin cookies

Food Club® No-Bake Pumpkin Cookies

Curb your sweet tooth immediately with these no-bake pumpkin cookies.

Ingredients:

1/4 cup Food Club® pumpkin puree

1/3 cup Food Club® butter

2 tbsp. Food Club® milk

1/2 cup Food Club® sugar

2 cup Food Club® instant oats

1/3 tsp. pumpkin spice

Pinch of salt

1/4 tsp. vanilla extract

Instructions:

Line the counter or a baking sheet with parchment or tin foil.

In a medium sauce pan, add pumpkin, butter, milk and sugar and bring to a simmer. Let simmer for 2 minutes and remove from heat. Add oats, spices and vanilla and mix.

Scoop cookie-sized dollops onto the parchment paper and let set for 15 minutes. Enjoy!

Ultimate Fall Pumpkin & Squash Guide

It is officially fall which means it is pumpkin & squash season. There are so many varieties to choose from and they each serve different purposes with baking, carving or décor. We have put together the ultimate pumpkin and squash guide to help you know what pumpkin or squash will work best for your fall festivities.

Apple Gourds This unique gourd has a nearly perfect apple shape. They are most often used in crafts and fall displays and can be painted red or made into birdhouses.
Mini Pumpkin The apprentice mini pumpkin is not quite a full-sized pumpkin which makes it great for the crafters and school classrooms.
Australian Blue Squash   Australian Blue Squash is a great treat from regular green and yellow squashes. This squash is quite large with a grayish blue, almost forest green exterior. The interior is a bright and tender orange, pumpkin tasting flesh.
Australian Green Squash   The Australian Green Squash is dark green with light colored dots. It also has small patches and faint stripes. The flesh is tender and delicious so perfect for baking.
Big Mac Big Mac pumpkins are extremely large, weighing anywhere between fifty and two hundred pounds. Big Mac pumpkins are not often used for cooking or baking due to their size the flesh becomes dry and fibrous. Most commonly the Big Mac pumpkin is used as a carving pumpkin.
Birdhouse Gourds   Birdhouse or bottle gourds are one of the thick-skinned gourds that are mainly used for crafts or decoration. Gourd birdhouses are attractive to many species of birds including wrens, chickadees, swallows, bluebirds, titmice, and nuthatches.
Blue Pumpkin Blue pumpkins aren’t sad. They’re supposed to be blue. These pumpkins are great for decorative usage and can be carved into blue Jack-O-Lanterns. They can also be used for baking; just peel and cut into pieces before baking.
Cinderella Pumpkins Cinderella Pumpkins feature an exotic blue color and an almost square appearance with deep ribbing. The inside has a deep orange, sweet flesh that can be used for pies, soup, and gourmet culinary delights.
Corn Stalks Dried Corn stalks are the perfect fall decorations. They are great for displaying on your porch with pumpkins and gourds.
Cushaw Squash The green-striped cushaw is technically a winter squash though it also produces a spring harvest. It has a tender, pale orange or yellow flesh and is most often pureed and used for baking. It has a very mild flavor that can be overpowered if not careful.
Jack-be-little Pumpkin These pumpkins can be orange or white, and are great for kids. Use them to decorate or they can be baked. Roasting with a little brown sugar, cinnamon and butter is a popular form of preparing these little gems.
Knucklehead Pumpkin   Knucklehead pumpkins are bright to deep orange in color and covered in varying amounts of warts, scabs or bumps. As the pumpkin matures the skin and warts will change from a dark green to completely orange although some warts will may display slight scabbing or green coloring. Similar to other varieties of pumpkins, Knuckleheads, have a hard, vertically ridged, thick rind and have many culinary and decorative uses.
Local Pumpkins   These pumpkins are perfect for carving a scary Jack-O-Lantern.
One Too Many Squash This well named, unique variety has pale red veins which become a darker red with time, giving it an unusual and attractive bloodshot-eye appearance. They are great for decorative use, carving, or making tasty pumpkin pies.
Ornamental Gourds Ornamental gourds are decorative on their own as natural birdhouses or in craft projects. The oddly-shaped colorful gourds often seen in autumn decorations and can be dried and saved for future years.
Sweet Lightning Pumpkin This unique white ornamental mini pumpkin feautures orange or green stripes.  These little treasures are fun to decorate with and great for kids.
Red Warty Thing Squash   Aptly named, this Red Warty Thing looks like an overgrown ornamental gourd. But don’t be fooled by its peculiar looks; not only is it a super fall decoration, the stringless, fine-grained flesh is of excellent eating quality.
Swan Gourds This gourd is dark green with cream flecks and is shaped just like a swan with a long, elegant neck. With their graceful form and alluring color, they are naturally ornamental and most often used as décor.
Turk Turban Squash   These come in bizarre shapes with extravagant coloration that vary from bright orange, to green or white. It has golden-yellow flesh and its taste is reminiscent to hazelnut. It is popular for centerpieces but can be sliced and hollowed to be filled with soup.
Uncle Fester Squash   This pink to orange Pumpkin has markings that grow to look like peanuts. You may not want to take it out to the ball park, but it will fit in nicely when decorating for fall. It can also be used for baking, just peel and cut it into pieces before baking.
White Ghost Pumpkin This pumpkin has a white skin and white flesh. It’s not good for eating, but perfect for a Jack-O-Lantern.

 

Food Club® Pumpkin Dump Cake

Don’t settle for a basic cake- make a pumpkin dump cake! This technique gives a delicious crunch to the top layer of the cake while still maintaining a fluffy and traditional cake layer underneath.

Ingredients:

1 15 oz. can Food Club® pumpkin

1 10 oz. can Food Club® Evaporated Milk

1 cup Food Club® light brown sugar

3 Food Club® eggs

2 tsp. pumpkin pie spice

1 box Food Club® yellow cake

1 cup Food Club® butter

1 cup crushed graham crackers

Instructions:

Preheat the oven to 350 degrees.

In a large mixing bowl, mix pumpkin, evaporated milk, brown sugar, eggs and spices.

Grease a 9×9 inch cake pan and pour liquid mixture inside.

In another large mixing bowl, mix cake mix and graham crackers. Sprinkle mixture over cake mix.

Melt 1 cup of butter and pour evenly over the cake.

Bake for 50 minutes (the edges should be brown and the cake should be mostly set).

Serve with ice cream and caramel for the perfect dessert.

no bake pumpking cookies

Food Club® No-Bake Pumpkin Cookies

Curb your sweet tooth immediately with these no-bake pumpkin cookies.

Ingredients:

1/4 cup Food Club® pumpkin puree

1/3 cup Food Club® butter

2 tbsp. Food Club® milk

1/2 cup Food Club® sugar

2 cup Food Club® instant oats

1/3 tsp. pumpkin spice

Pinch of salt

1/4 tsp. vanilla extract

Instructions:

Line the counter or a baking sheet with parchment or tin foil.

In a medium sauce pan, add pumpkin, butter, milk and sugar and bring to a simmer. Let simmer for 2 minutes and remove from heat. Add oats, spices and vanilla and mix.

Scoop cookie-sized dollops onto the parchment paper and let set for 15 minutes. Enjoy!

To learn more about Food Club® and the Bringing Baking Back giveaway, click here.

Pumpkin biscuits

Food Club® Pumpkin Biscuits

Pump up your favorite biscuit recipe by adding pumpkin puree. These make an excellent addition to any of your favorite Fall meals.

Ingredients:

1 cup Food Club® pumpkin puree

3/4 cup Food Club® milk

2 cups Food Club® flour

4 tsp. Food Club® baking powder

1 1/2 tsp. Food Club® baking soda

Pinch of salt

1/2 tsp. pumpkin spice

1/2 cup Food Club unsalted butter

Instructions:

Pre-heat oven to 450 degrees and line a baking sheet with parchment paper.

Mix pumpkin and milk together until smooth.

In a separate bowl, mix flour, baking powder, baking soda, salt and pumpkin spice.

Add cold butter cubes to dry ingredients and cut into mixture until it is the texture of cornmeal. Once it is the texture of cornmeal, add wet ingredients and mix with hands until it comes together.

Heavily flour a counter surface and turn dough out onto it. Roll into a long rectangle and fold over the sides. Turn and roll out again. Repeat this process 3-5 times.

Using biscuit cutters, cut out as many biscuits as possible. If you need to re-roll your dough, be sure to fold over 2-3 times before cutting.

Place the biscuits on the baking sheet and bake for 12-15 minutes.

Top with apricot jam and butter or honey.

Pumpkin gnocchi with browned butter

Pumpkin Gnocchi and Browned Butter

Pumpkin Gnocchi and Browned Butter

Say hello to this gourd-geous dish and make this for your next weeknight meal. This simple but luxurious meal is ready to bring your favorite Fall flavors right to the dinner table.

Ingredients:

1 bag pumpkin gnocchi

1 stick un-salted Food Club® butter

1/2 cup shredded Parmesan

10 sage leaves, thinly sliced

Instructions:

Bring a large pot of water to a boil and add salt. Add the pumpkin gnocchi and boil according to instructions.

While gnocchi is boiling, melt butter in a small sauce pan and add sliced sage. Consistently stir until it turns a golden brown color. Remove from heat and strain. Toss fresh pumpkin gnocchi with butter sauce, top with Parmesan and enjoy!

Bringing Baking Back Food Club Pumpkin Cream Cheese Jars

Food Club®Pumpkin Cheesecake Jars

Bringing Baking Back Food Club Pumpkin Cheesecake Jars

Impress your holiday guests with these Food Club® pumpkin spice cheesecake jars.

Ingredients

1 cup Food Club® graham crackers, crumbled
2 tbs. Food Club® butter, melted
1 cup Food Club® heavy whipping cream
4 tbs. Food Club® powdered sugar
8 ounces Food Club® cream cheese, softened
1 can Food Club® pumpkin puree
1 tsp. vanilla
1/2 cup Food Club® granulated sugar
1-1/2 tsp. pumpkin pie spice
4 mason jars

Directions

Mix crumbled graham crackers with melted butter.

Mix cream cheese on high until it is smooth. Add pumpkin, vanilla, granulated sugar, and pumpkin pie spice and mix until incorporated.

In a separate bowl, whip heavy whipping cream to soft peaks, add powdered sugar, and continue whipping until stiff peaks are achieved.

Alternate graham cracker, pumpkin filling, and whipping cream layers into mason jars and enjoy!

Bite size pumpkin pie with a dollop of whipping cream

Food Club®Mini Pumpkin Pies

Bite sized pumpkin pie.

All the flavors of Homemade Pumpkin Pie packed into perfect portable fall dessert – Easy Pumpkin Pie Bites.

Ingredients

Food Club® pie crusts (2)  

Food Club® 8 oz. brick softened cream cheese  

Food Club® 1 can pumpkin puree  

Food Club® sugar, 1 Cup  

Food Club® vanilla, 1 tsp  

Food Club® Pumpkin Pie spice, 1 tsp  

Food Club® whipped cream

Directions

Preheat oven to 350 degrees.

Spray mini cupcake pan.

Roll pie crust cut and place in the center of the cupcake pan. Mold dough to fit cupcake tin.  

Mix cream cheese and sugar. Then add pumpkin, vanilla and pumpkin pie spice.  

Place a dollop of mixture into the mini crusts.  

Bake until the edges are golden brown, about 15-20 minutes.  

Allow to cool. Top with whipped cream and serve.

pumpkin butter in a clear jar

Pumpkin Butter

pumpkin butter in a clear jar

‘Tis the season to make everything with pumpkin, and what better way than to make pumpkin butter. That’s right, pumpkin butter! You can use this in a variety of recipes, as well as simply spread it on a slice of toast for breakfast. Either way, you are sure to enjoy this all season long.

Ingredients:

1 can pumpkin puree

1/2 cup apple juice

1 tsp. ginger

1 tsp. cloves

2 tsp. ground cinnamon

1 tsp. nutmeg

2 cups sugar

 

Instructions:

Bring all ingredients to a simmer on medium-high in a sauce pan. Let reduce for 30-45 minutes until mixture is thick. Cool for 1 hour before serving.

 

Jack-O-Lantern with Bleach and Vaseline to Prevent Wilting

Jack-O-Lantern

Jack-O-Lantern with Bleach and Vaseline to Prevent Wilting

Carving your Halloween pumpkin is a big part of the holiday. Unfortunately pumpkins don’t last forever and your masterpiece that you spent hours, days – let’s be honest you’ve been planning this carving since last Halloween – will start to droop and wilt within a few days. Luckily, we have a few tricks to keep your Jack-O-Lantern looking fresh!

Step 1 – Do not cut the top of your pumpkin off! Cutting of the stem will dramatically decrease the life of your pumpkin. Instead, cut off the bottom or the back of your pumpkin.

Step 2 – After you have completely cleaned out the inside of your pumpkin, make sure you save the seeds to bake later, clean your pumpkin with a bleach water mixture. Mix together 1 tablespoon of bleach per quart of water and use to clean the inside and outside of the pumpkin.

Step 3 – Let your pumpkin dry completely before setting outside or carving! Once it is completely dry carve your masterpiece.

Step 4 – Once you have finished your carving, spread petroleum jelly on all of the surfaces that have been carved, including a light spread on the entire inside of the pumpkin.

Step 5 – Place your pumpkin on display for all of the trick-or-treaters to admire. If your pumpkin does start to wilt submerging it in an ice bath for a couple of hours can help refresh it. Reapply petroleum jelly.