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Way to Use Pumpkin

Fall is the time of the year to visit your local pumpkin patch and pick out your pumpkins for Halloween jack-o’-lanterns. Southern States has everything you need to carve the scariest ones on your block.

Southern States has all the tools especially designed for pumpkin carving. Books on different carving methods and books full of patterns too! Whether your style is cute, funny or scary, we’ve got what you need.

Pumpkins can be used as centerpieces for an autumn or Halloween theme. Line your front walk with pumpkin luminaries to light the way for Trick-Or-Treaters. Have jack-o’-lantern sentries march up your front stairs, or put one in every window.

If culinary pursuits are more to your liking, here are some tried and true pumpkin recipes that are sure to be a big hit with family and friends at your fall holiday gatherings.

  • Tawny Pumpkin Pie
  • Pumpkin Bread
  • Toffee Pumpkin Squares
  • Roasted Pumpkin Seeds

Tawny Pumpkin Pie

  • 9″ unbaked pie shell
  • 2 eggs beaten
  • 2 cups pumpkin (freshly cooked or home canned)
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/2 cup evaporated milk (Note: if using canned pumpkin that is drier
    than freshly cooked pumpkin, you may need to add more milk)

Blend eggs and pumpkin. Stir in salt, sugar, cinnamon, ginger, cloves
and milk. Pour into pie shell which you have placed onto a cookie sheet
to avoid spills. Place the pie still on the cookie sheet in oven and bake at 400 degrees for 45 to 55 minutes. (Note: If using bought pie shell, this recipe will fill two regular 9″ shells.)

Pumpkin Bread

Grease well, a 9-by-5 inch loaf pan, and line the sides and bottom with waxed paper.

  • 1 2/3 cups sifted flour
  • 1 1/3 cups sugar
  • 1/4 tsp. baking powder
  • 1/2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 2 eggs
  • 1/8 tsp. salt
  • 1 cup mashed cooked or canned pumpkin
  • 1/2 tsp. ground cinnamon
  • 1/3 cup sherry
  • 1/2 tsp. ground nutmeg
  • 1/2 cup chopped nuts
  • 1/3 cup shortening

Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Cream together shortening, sugar, and vanilla. Add eggs, 1 at a time, beating well after each addition. Stir in pumpkin. Add flour mixture alternately with sherry and blend well. Stir in nuts. Turn into prepared loaf pan and bake at 350 degrees until cake tester inserted in center comes out clean, about 1 hour. Turn out onto wire rack to cool. Wrap and refrigerate until ready to slice. Makes 1 loaf.
(Note: The smaller loaf pans, size 3-by-7 inch bake more evenly. If using this size you will get 2 loaves.)

Toffee Pumpkin Squares

  • 1 cup sifted flour
  • 1/2 cup quick oats
  • 1/2 cup light brown sugar
  • 1/2 cup butter
  • 1 (1 pound) can pumpkin
  • 1 (13 ounce) can evaporated milk
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 cup chopped pecans
  • 1/2 cup light brown sugar
  • 2 tablespoons melted butter

In mixing bowl, combine flour, oats, brown sugar and ½ cup butter and mix until crumbling. Press mixture into an ungreased 13 x 9 x 2-inch pan and bake at 350 degrees F for 15 minutes.

In separate bowl, mix pumpkin, evaporated milk, eggs, sugar, salt, cloves, ginger & cinnamon. Beat well and pour into crust. Bake for another 20 minutes at 350 degrees F.

In another bowl, stir pecans, brown sugar and melted butter until pecans are well coated. Sprinkle over pumpkin filling. Return to oven and bake for approx. 15 to 20 minutes. Allow to cool before cutting into squares.

Roasted Pumpkin Seeds

  • Seed on one medium size pumpkin
  • Non-Stick cooking spray
  • Butter or margarine
  • Salt
  • Worcestershire sauce or Old Bay Seasoning (optional)

Once removed from the pumpkin, rinse your seeds in cold water to remove any remaining pumpkin flesh. Spread them out on paper towels to dry.

While they dry, preheat your oven to 300 degrees F.

Spray a cookie sheet with non-stick cooking spray. Spread the seeds on the cookie sheet, preferably in a single layer. Top with bits of butter or margarine, about ¼ tsp per bit, leaving a distance of about 3 inches in between bits. Sprinkle salt to taste.

Roast in the oven for 15 minutes. Then stir and drizzle Worcestershire or sprinkle Old Bay Seasoning to taste. Roast for another 15 minutes or until most of the seeds have browned. You may need to stir once more about 5 minutes before they are done.

Cool for 5 – 10 minutes. Place in a large bowl and enjoy!