Sunday, Sep 24th 2017

Welcome to Trax Farms
528 Trax Rd, Finleyville,PA 15332
412.835.3246

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Pumpkin Recipes

 Pumpkin Facts

These large, round, golden orange fruits grow on trailing vines and are members of the gourd family. Originating in the ancient Americas, early pumpkins were not the perfectly round pumpkins we're familiar with, but had crooked necks. They were the perfect food source after the growing season because they stored well and are very nutiritious! Today, pumpkins are traditionally used at Halloween for making jack-o-lanterns and at Thanksgiving for pies. 

Nutritive Value: Pumpkins are high in Vitamin A; 1 cup cooked pumpkin contains 70 calories.

When to Plant: Since pumpkins take up to 120 days to mature, they should be planted in June for fall harvest. Sow seed from ½ to 1 inch deep in warm rich soil. They need moisture.

When to Harvest: Pick pumpkins at desired size. Harvest around the middle of October to the middle of November.

How To Buy: For jack o’lanterns, choose any size, shape or color. After carving, they can be used for cooking. For cooking pies, choose bright, deep colored orange pumpkins that are firm. If pumpkin is to be cooked as a vegetable, buy ½ pound per serving

How To Store: Store in a cool, dry place protected from freezing temperatures. Fresh pumpkins will keep up to 3 to 4 months. After cutting pumpkins, secure plastic wrap around cut end and store in the refrigerator.

Availability: From September through November.

Preparation: Cut pumpkin in half; remove seeds and fiber, then peel and cut in pieces. Cook in a little water until fork tender. Drain, mash and use according to recipe. One pound of raw pumpkin yields about 1 cup cooked, mashed pumpkin.

Uses: Baked, boiled, mashed, or candied. They are good for desserts and soups and most of all jack o’lanterns.

Herbs & Seasonings: Anise, cardamom, honey, sugars, and herbs.

How To Freeze:

Method 1. Peel and cut in pieces, steam or cook in a little water and drain. Mash and place in freezer containers.

Method 2. Cut in half, remove seeds and fiber. Place on cookie sheet cut side down and bake until soft. Scoop out pulp and blend with a little water until smooth. Place in freezer containers for future use.

 


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 Pumpkin-Bread Pudding

1 cup sugar

2 tbsp. margarine, melted

1 ½ cup milk

6 slices bread, cubed

1 tsp. vanilla

3 eggs

1 ¾ cup mashed, cooked or canned Trax Farms pumpkin

¾ cup raisins

1 ¼ tsp. cinnamon

½ tsp. ginger

¼ tsp. cloves

1/8 tsp. nutmeg

1 (14 ½ oz.) can evaporated milk

½ cup chopped pecans

Stir together sugar and margarine; add milk, bread and vanilla. Beat eggs. Stir in pumpkin, raisins and spices. Gradually stir in evaporated milk until well blended. Pour into a greased 12x8x1-inch baking dish, sprinkle with pecans. Place dish in pan filled with hot water. Bake at 350º for 50 minutes. Increase temperature to 425º and bake 10 minutes longer, or until golden color and knife inserted in center comes out clean. Cut in squares. Serve hot or cold. Top with whipping cream.

 


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  Roasted Pumpkin Seeds

 Do not throw away those Trax Farms pumpkin seeds from the kid’s jack-o-lantern. Rinse the seeds thoroughly and blot dry with paper towel. Spread on ungreased baking sheets (about 2 cups of seeds) and sprinkle with salt and 1 tbsp. of cooking oil. Bake at 375º for 12 minutes or until they are crisp and slightly brown.

 


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  Grandma Trax’s Pumpkin Pie

2 cups Trax Farms pumpkin or blue hubbard squash *

2 cups evaporated milk

1 cup sugar

2 eggs

1 tsp. salt

½ tsp. cinnamon

½ tsp. allspice

½ tsp. ginger

2 unbaked pie shells

Blend the first 8 ingredients together with mixer. Pour evenly into the unbaked pie shells. Bake at 425º for 15 minutes, then turn oven down to 350º and cook for an additional 45 minutes or until knife inserted in center comes out clean.

* To cook fresh pumpkin or squash: Cut in half and place flat side on baking sheet. Add about ½” of water to baking sheet, cover with foil. Bake 1 hour at 350º or until soft. Scoop out pulp and put through food mill to remove pumpkin strings.

 


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  Pumpkin Cookies with Penuche Frosting

Cookies:

½ cup sugar

½ cup firmly packed brown sugar

1 cup margarine or butter, softened

1 cup canned or fresh Trax Farms pumpkin

1 tsp. vanilla

1 egg

2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

¼ tsp. salt

¾ cup chopped walnuts or pecans

Penuche frosting:

3 tbsp. margarine or butter

½ cup firmly packed brown sugar

¼ cup milk

1 ½ to 2 cups powdered sugar

Heat oven to 350º. In large bowl, beat sugar, ½ cup brown sugar and 1 cup margarine until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in walnuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake at 350º for 10-12 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool completely.

In medium saucepan, combine 3 tbsp. margarine and ½ cup brown sugar. Bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies. Let stand until frosting is set.

 


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  Pumpkin Sheet Cake

2 cups cooked Trax Farms pumpkin

2 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

2 cups all-purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

½ tsp.salt

Beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt. Add to pumpkin mixture and beat until well blended. Pour into greased 15x10x1-inch baking pan. Bake at 350º for 25-30 minutes.

Frosting:

Cream 1 (3 oz.) package cream cheese (softened), 5 tbsp. butter (softened), 1 tsp. vanilla, 1 ¾ cup confectioners sugar, and 3-4 tbsp. milk. Beat until well blended. Spread frosting and sprinkle with ½ cup chopped walnuts.

 


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  Pumpkin Butter

4 cups Trax Farms pumpkin, cubed

¾ cup sugar

1 ½ tsp. cinnamon

½ tsp. nutmeg

¼ tsp. allspice

Put all ingredients in a heavy pot and simmer for ½ hour on low heat. Stirring as needed to keep the bottom from sticking. Keep in refrigerator or freeze. Makes 2 pints.

 


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  Pumpkin Pecan Pie

3 slightly beaten eggs

1 cup Trax Farms pumpkin

1 cup sugar

½ cup dark Karo syrup

1 tsp. vanilla

½ tsp. cinnamon

¼ tsp. salt

1 unbaked pastry shell

1 cup chopped pecans

Mix first 7 ingredients well. Pour into pastry shell. Top with chopped pecans. Bake at 350º for about 40 minutes or until inserted knife comes out clean; chill. Serve with whipped topping.

 


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  No Sugar Pumpkin Pie

1 cup canned pumpkin

4 tsp. liquid sweetener

1 cup applesauce

½ tsp. allspice

¼ tsp. ginger

1 ½ tsp. cinnamon

1 cup milk

½ tsp. salt

1 ½ tsp. nutmeg

½ tsp. cloves

4 eggs, well beaten

1 unbaked pie shell

Heat oven to 425º. Beat all ingredients together with rotary beater. Pour into pastry lined pie pan. Bake for 45-55 minutes or until a silver knife inserted 1 inch from side of filling comes out clean. The center may still look soft but will set later. Serve slightly warm.

 


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  Pumpkin Cookies

1 cup white sugar

1 cup margarine

1 egg

1 cup Trax Farms pumpkin

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/8 tsp. salt

1/8 tsp. ginger

1 tsp. vanilla

2 cups flour

Cream together the first 3 ingredients. Add pumpkin and the next 6 ingredients. Stir in flour. Drop by teaspoonfuls on greased cookie sheets. Put in 350º oven for 10-12 minutes.

 


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  Pumpkin Ribbon Bread

Filling:

2 8 oz. pkgs. cream cheese, softened

1/3 cup sugar

1 tbsp. flour

1 egg

2 tsp. grated orange peel

Bread:

1 cup cooked Trax Farms pumpkin

1/2 cup vegetable oil

2 eggs

1 1/2 cup sugar

1/2 tsp. salt

1/2 tsp. cloves

1/2 tsp. cinnamon

1 2/3 cups flour

1 tsp. baking soda

1 cup chopped pecans

For filling, beat cream cheese, sugar and flour together in a small bowl. Add egg; mix to blend. Stir in orange peel; set aside. Make bread by combining pumpkin, oil, and eggs in a large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda and pecans; mix to blend. Pour 1/4 of batter into 2 greased and floured 7 1/2x3 1/3x3 inch loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, cover filling. Bake at 325 degrees for 1 1/2 hours, or until bread tests done with wooden pick. Cool for 10 minutes before removing from pans. Store in refrigerator. Makes 2 loaves.

 


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Contact Trax Farms

Monday - Saturday: 9 am - 8 pm

Sunday: 9 am- 6 pm

528 Trax Rd. Finleyville, PA 15332
(12 miles south of Pittsburgh on Route 88)
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Phone  412.835.3246

 

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