Cooked Pumpkin for baking recipes


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Step 1

Wash your neck pumpkin under running water to clean debris off the surface.

Step 2

 Slice the pumpkin in half and remove the seeds from the center with a spoon. Scoop out the stringy flesh.

Step 3

Wash the inside of the pumpkin under running water to remove any remaining seeds.

Step 4

Cut the pumpkin into chunks. The size of the chunks is not crucial. Just slice the gourd into sections.


Step 1

Preheat your oven to 325 degrees Fahrenheit.

Step 2

Place the neck pumpkin into a baking dish, with the rind pointing up. Add 1/4 inch of water to the dish.

Step 3

Set the baking dish in the hot oven. Bake the neck pumpkin until it is tender. The time will depend on the size of the pumpkin. Poke the rind with a fork. When the tines slide through easily, the pumpkin is done.

Step 4

Allow the pumpkin to cool thoroughly before attempting to handle the pieces.
Remove the rind and scoop out the pumpkin flesh into a food processor. Process until the flesh is smooth, 3 to 4 minutes.  Place cheesecloth lined colander on a plate. Place pumpkin on the cheesecloth and let it drain in the refrigerator overnight, covered with Saran Wrap on the top. Store pumpkin in the fridge in containers/sealed bags for up to 1 week or freeze for up to 3 months.


Recipe adapted from Livestrong


Perfect Pumpkin Pie

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1 (15 oz) can of Pumpkin (or cooked pumpkin)
1 (14 oz.) can of Eagle Brand sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 (9″) unbaked pie crust
whip cream for topping (optional)


  1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.


Recipe from Allrecipes 

Delicious Vegan chocolate cake

2 1/2 c. sifted whole wheat flour
1 c. cane sugar
2/3 c. cocoa powder
2 t. baking soda
1 t. salt

1 c. apple sauce or maple syrup
2 c. warm water
2/3 c. vegetable oil
2 t. vanilla extract
2 t. white or apple cider vinegar


1.Preheat oven to 350
2.Grease baking pans with Earth balance natural buttery spread
3.To ensure the cakes don’t stick , place a handful of flour in each pan and shake the pan until covered. Or with a pencil, trace the bottom of the baking pan on the wax paper; cut out circles and line pans.
4.Sift flour into a large bowl, adding flakes of bran back into the flour if sifted out.
5.Mix in the rest of the dry ingredients.
6.In a separate bowl, combine all wet ingredients and whisk.
7. Add wet ingredients to dry and mix until smooth
8.Pour vegan chocolate cake mixture equally into baking pans.
9.Place pans in oven and bake for 30 -35 min. until a fork comes out clean.
10.Allow chocolate cake to cool before removing from pans

No bake pineapple cheesecake

1/4 c. powdered sugar
1 c. graham cracker crumbs
4 T  melted butter
1 (3 oz) pkg. pineapple jello (you can use lemon if you want)
1 c. boiling water
2 (8 oz) pkg cream cheese
1/2 c. sugar
1 t. vanilla
2 c. cool whip

Combine powdered sugar and graham cracker and butter and press into 9″ spring form pan.
Dissolve jello in the boiling water and stir until dissolved.
Chill until syrupy(about 1 hour)
In a large bowl, beat cream cheese until soft.
Add sugar and vanilla and beat until fluffy.
Add the jello mixture and beat lightly until blended.
Fold cool whip into cream cheese mixture. Pour into prepared graham cracker crust. Refrigerate at least 3 hours or more until set.
Can serve with toppings of fruit like cherry pie filling etc or drizzle with strawberry syrup.

Gingerbread men

3 c. sifted flour
1/2 t. baking soda
2 t. baking powder
1/2 t. salt
3/4-1 t. ginger
1/3 c. butter
1/3 c. brown sugar
2/3 c. molasses (dark or light)
1 egg

Sift together flour, soda, powder, salt, and ginger.
In a second bowl, cream butter and sugar together until fluffy, then add molasses and egg.
Add in the dry ingredients.
Roll out doug to 1/2 -3/4″ thick on lightly floured board.
Cut into desired shapes.
Place on greased or parchment lined cookie sheets. (Allow for expansion)
Bake 375 for 8-10 minutes.
Cool on wire racks

My Grandma’s Apple Nobby Cake

1 c. sugar
2 T margarine
1 beaten egg
3 c. diced apple
1 t. vanilla
1 c. flour
1/2 t. cinnamon
1/2 t. nutmeg
1/8 t. salt
1 t. baking soda

Cream shortening and sugar; add egg then apples and vanilla.
Sift together dry ingredients.
Combine both mixtures
Grease and flour 9×5″ pan
Bake @ 350 for 35-40 min.
Serve with cool whip or vanilla pudding

Drop Sugar cookies

2 c. all purpose flour
2 t. baking powder
1/2 t. salt
2 lg. eggs
3/4 c. sugar
2/3 c. veg. oil
2 t. vanilla
1 t. grated lemon or lemon juice

Preheat oven to 400
Mix all dry ingredients(Except sugar)
In 2nd bowl, whisk eggs, then add sugar, oil, vanilla and lemon.
Gradually combine mixtures.
Chill in fridge for 30 min.
Form cookies, roll in sugar (flatten slightly)
Wet top of cookie with spoon and poke raisins on top.
Bake 6-10 minutes
Cool on wire racks.
Store in airtight bags.

Frozen Peanut Butter Pie

8 oz. cream cheese
14 oz. condensed milk
3/4 c. peanut butter
2 T lemon juice
1 t. vanilla
1 c. cool whip (4 oz)
1/3 c. butter
16 oz. semi sweet chocolate chips
2 1/2 c. rice krispys

In a heavy saucepan over low heat, melt butter and chocolate chips together. Remove from heat and add rice krispys until completely coated.
Press into bottom of 8×10 pan and chill in freezer for 30 min.
In large bowl, beat cream cheese until fluffy.
Beat in condensed milk, PB.
Then add lemon, vanilla, and cool whip.
Pour over crust
Freeze for 4 hours.
Optional: drizzle melted chocolate over the top to decorate.

Pumpkin Pecan Loaves

3-1/3 c. all purpose flour
3 c. sugar
2 t. baking soda
1 1/2 t. salt
1 t. cinnamon
1 t. ground nutmeg
2 c. pumpkin- cooked & mashed
1 c. vegetable oil
4 eggs, lightly beaten
2/3 c. water

3 Tbsp. unsalted butter
1-1/4 c. confectioners’ sugar
1/2 t. ground ginger
3/4 t. vanilla extract
4 t. hot water
2 TBSP finely chopped crystallized ginger
1/2 c. chopped pecans.


Bread: In a bowl combine the first 6 ingredients.
Combine the pumpkin, oil, eggs and water and mix well.
Stir into dry ingredients just until combined.
Spoon into two greased 9-in. x 5-in. x3-in. loaf pans
Bake at 350′ for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 min. before removing pans to wire racks.

Icing: In a small saucepan over medium heart, melt the butter.
Remove the pan  from the heat, then whisk the confectioners’ sugar, ground ginger and vanilla until combined. The mixture will be very thick. Slowly whisk in the hot water until smooth.
Immediately pour the glaze over the bread so it coats the top and flows over the sides. Sprinkle the top with the crystallized ginger and pecans. Let the bread cool completely, at least 2 hours, before serving.

Icing recipe from williams-Sonoma Inc.

S’mores cookie cups



1 cup graham cracker crumbs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
12 large marshmallows, cut in half
2 Hershey’s chocolate bars (24 chocolate pieces)

Preheat the oven to 350 degrees.
In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside.
In another bowl, beat the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined.
Drop rounded tablespoons of dough into a greased mini muffin tin. Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough. Bake for 6-8 minutes or until edges are just golden brown. Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie. Let cool completely.
Once cooled, preheat broiler. Place cookies under the broiler for 1-2 minutes, keeping a close eye on them so they don’t burn. Once marshmallows are golden brown, remove from oven and place a piece of chocolate on top of each cookie.

Recipe from