- Garden Center
Cut a small pumpkin in half and clean out cavity.
Place flesh side down in a cake pan or cookie sheet with sides.
Add a little water.
Bake at 350 degrees for 1 ½ hrs or until pumpkin is fork tender.
Scrape out and mash or puree in the blender.
Use in recipes that call for mashed pumpkin or freeze for later use.
Wash seeds and mix them in bowl with veg. oil so that seeds are covered.
Spread seeds on ungreased cookie sheet.
Sprinkle salt over the seeds.
Bake at 250 degrees, stirring frequently, for approximately 1 hour or until seeds are dry and evenly brown.
Cool and store in a tight container.
Mix eggs, sugar, oil and pumpkin until light and fluffy.
Stir in remaining ingredients.
Spread out evenly on a greased 15X10 pan.
Bake at 350 degrees for 20-25 mins.
Frost with cream cheese frosting.
Cream together cream cheese, margarine and vanilla.
Add sugar and mix well.
Makes only 6
How about a gluten free, dairy free, egg free Pumpkin recipe? These are delicious and perfect on a chilly fall day. My sons and I love these since we can rarely find baked goods at Earthfare the are GFCF and egg free.
Put all flours, starch, xanathan gum, baking soda, and salt in large bowl. Mix well.In medium size bowl combine sugars, apple cider, oil, egg replacer, pumpkin pie spice and puree. Mix well.Add wet ingredients to the bowl of dry ingredients. Bake 350 for 22-23 minutes. Can add chocolate chips or raisins for added flavor!
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