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Send Recipes Or Recipe Requests To: – for Oct. 1, 2009

RECIPE SWAP Tip For Slicing Raw Pumpkin

Margaret Heise of Hamiota sends this tip for slicing a raw pumpkin without needing to get out the chain-saw. Microwave the whole pumpkin for one minute on high or slightly longer depending on size. Split the pumpkin in half and scoop out the seeds. Turn upside down on a foil pie plate and cook in the oven at 325F until the flesh softens but do NOT scorch. Don’t try this with large pumpkins as these tend to be coarse.

Suddenly, that iconic symbol of autumn in North America, the bright-orange pumpkin, is everywhere. It’s too bad that the only use many find for these fruits is yard art. Some varieties of pumpkin are best suited for this purpose, of course, but a healthy, homegrown fruit-like pumpkin, and yes, pumpkin is a fruit can be eaten and enjoyed in so many creative and delicious ways.

Busy people or those with limited wrist strength may be less inclined to tackle cooking a raw pumpkin of course, but as Co-operator readers point out (see below), there are ways to make the job easier.

Here’s a collection of pumpkin recipes we’ve put together from an overwhelming response from readers. We’ve received so many recipes we won’t be able to publish them all this week, but we would like to say special thanks to all of the following who kindly sent us their favourites: Irene Mauthe of Neepawa, Norma Bueckert of Winkler, Pat Pearson of Miami, Esther Reimer of Winkler, Margaret Heise of Hamiota, Betty Smithson of Brandon, Marilyn Penner of Winkler, Wilma Bergsma of Carman, Shirley Titchkosky of Morden, Barb Gailbraith of Winnipeg, Beryl Parrott of Franklin, Oliver and Bernice Kolmatiski of East Selkirk, Pat Gerbrandt of Grunthal, Debbie Grenkow of St. Norbert, Joan Airey of Rivers, Shelley Vandersteen of Fisher Branch and Bertha Farkas of Macklin, Sask.

These are recipes sent to us in response to a call for pumpkin recipes from Albertic Brunette of Holland who wrote us earlier this year looking for new ways to use preserved homegrown pumpkin.

We love getting your recipes! If you’re looking for a specific recipe and think our readers might have it, send us your requests and we’ll publish them.


From Shirley Titchkosky of Morden.

4 eggs

2 c. white sugar

1-1/2 c. oil

1-3/4 c. pumpkin

3 c. flour

1 tbsp. cinnamon

2 tsp. baking powder

2 tsp. baking soda

1/2 tsp. salt

2 c. raisins

Beat eggs slightly, add sugar, oil, pumpkin and beat thoroughly. Add dry ingredients and mix until smooth. Stir in raisins. Fill muffin cups 2/3 full and sprinkle tops with brown sugar (if desired). Bake 350F for 15-20 minutes.

3-1/2 c. unsifted

all-purpose flour

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. salt

1/2 tsp. double-acting

baking powder

1/2 tsp. ground allspice

2 c. sugar*

1 c. vegetable oil

4 eggs

1/3 c. water

2 c. cooked pumpkin

1/2 c. chopped walnuts

or pecans


This is a recipe provided by Irene Mauthe of Neepawa who also shared some microwave instructions for cooking homegrown pumpkin. Irene cuts the pumpkin into pieces, then cooks it in the microwave until it has softened. Then remove the rind, drain the pulp thoroughly and mash to a smooth purée.

For the base:

1-1/2 c. finely crushed

gingersnaps or

graham wafers

1/4 c. melted butter

or margarine

1/2 tsp. cinnamon

1/4 tsp. nutmeg For the filling:

2 pkg. instant vanilla

pudding mix

1-1/3 c. milk

14 oz. pumpkin purée

1-1/2 tsp. cinnamon

2 to 4 c. whipped


Pecans (if desired)


This is a good way to use fresh, unbaked pumpkin (or squash) in the fall and it comes from Beryl Parrott of Franklin who sent it to us on behalf of her daughter Rosemary Parrott in Olds, Alberta.

1 tbsp. oil

1 lb. stew meat, cut-up

sausages or meatballs

1/2 c. peppers

1 onion, diced

2 cloves garlic, minced

1-1/2 c. green olives

1 -1/2 c. salsa

2-1/2 c. chicken or

beef broth

3 c. cubed pumpkin

or squash

6 c. cubed potatoes

Salt, pepper, parsley and

chili powder to taste


From Pat Gerbrandt at Grunthal.

Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or e-mail

[email protected]


From Debbie Grenkow of St. Norbert.

1 c. brown sugar

1 c. sugar

1-1/2 c. butter

2 eggs

2 c. pumpkin purée

2 tsp. vanilla

4 c. flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1 c. chocolate chips

or raisins

Cream first six ingredients. Add rest and mix well. Drop onto cookie sheet and bake at 350F for 12 minutes.

Preheat oven to 350F. Grease two 9 x 5-inch loaf pans or line with parchment paper; set aside. Combine flour and next five ingredients; set aside. In a large mixing bowl, beat sugar and oil. Add eggs, water and pumpkin; beat well. Gradually add dry ingredients and stir just until blended. Stir in nuts. Pour batter into prepared pans. Bake 55 to 60 minutes, until toothpick inserted in centre comes out clean. Remove from oven to wire rack. Cool 10 minutes before removing from pans. Then let cool completely on wire rack.

Makes two loaves. This is very tasty spread with cream cheese.

* Pat substitutes Splenda for at least half the sugar.

Combine the first four ingredients and press into a 13 x 9-inch pan. Bake at 350F for eight minutes. Cool. To make the filling beat the two packages of instant pudding mix with the milk. Add the pumpkin and 1-1/2 tsp. cinnamon. Mix and fold in two cups whipped topping. Pour over crust. Chill approximately four hours. Top with extra whipped topping (one to two cups). Sprinkle with pecans if desired.

Makes 16 servings.

Brown meat in oil. Add peppers, onions, green olives and garlic and saute till soft. Add salsa, broth, pumpkin and potatoes. Season with salt, pepper, parsley and chili powder. Simmer for at least 30 minutes, stirring occasionally.



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