Thanksgiving pumpkin recipes

Christa Ruggieros recipe for pumpkin pie

Christa Ruggiero’s recipe for pumpkin pie

Julie Goodfriend ’13

Put to use leftover Halloween pumpkins with these two delicious recipes that are sure to make any sweet-lover’s mouth water.
Pumpkin Bread Recipe
1-1/2 cups sugar
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup water
2 eggs
1/4 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup evaporated milk
1/2 cup chopped walnuts
1/2 cup raisins
– Preheat oven to 375 degrees Fahrenheit for a non-convection oven; 350 degrees Fahrenheit for a convection oven.
– In a large mixing bowl, combine sugar, pumpkin oil, water vanilla extract and eggs. Mix the dry ingredients in a separate bowl and gradually alternate adding dry ingredients and milk so that they mix well. Stir in the nuts and raisins last, preferably with a wooden spoon.
– Pour into a greased 9-inch x 5-inch x 3-inch loaf pan. If the pan is slightly smaller only fill it until 3/4 of the pan is filled so that batter does not over flow. Bake for 65-70 minutes. Cool in pan for 10 minutes before removing t0 a wire rack.
*If making muffins: Fill muffin pans 2/3 of the way and bake for 25-35 minutes at 350 degrees
Pumpkin Pie Recipe
Pie Filling
3/4 cup sugar
1-1/2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon fresh chopped ginger
1/4 teaspoon cloves
Pinch of nutmeg
2 large eggs
1 can pumpkin puree
12oz evaporated milk
– Preheat the oven to 425 degrees Fahrenheit.
– Mix all of the spices and sugar in one bowl, and the wet ingredients, except for the evaporated milk, in another bowl. When mixing the wet ingredients make sure to mix the eggs thoroughly before adding the pumpkin.
– Combine wet and dry ingredients in one bowl.
– Once ingredients are smoothly mixed, slowly add the evaporated milk.
Pie Crust
1-1/2 cups flour
1/2 cup vegetable oil
2 teaspoons white sugar
2 tablespoons milk
1 teaspoon salt
– Mix all ingredients together.
– Roll dough and smooth it over a pie dish. Then, pour in the pumpkin pie mix.
– Place pie into oven and bake at 425 degrees for 15 minutes, and then lower the temperature to 350 degrees for the remaining 40 minutes.
– compiled by Julie Goodfriend, Arts & Entertainment Editor