Traditional Pumpkin Pie

2 cups Pumpkin Valley Farms pumpkin puree
3/4 cup sugar
2 Tbsp flour
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp salt
3 eggs, slightly beaten
1 cup light cream
1 9-inch unbaked pie shell

Combine sugar, flour, spices and salt.  Separately, blend eggs and the cream together and then add to dry ingredients.  Stir in the pumpkin puree.  Pour into pie shell.  Bake at 375 degrees for 45 minutes or until knife inserted off-center comes out clean.

Peanut Butter Pumpkin Bread

3 cups sugar
1-3/4 cup Pumpkin Valley Farms pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2/3 cup peanut butter
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
In a mixing bowl, combine the sugar, pumpkin, eggs, oil, water and peanut butter; beat well. Combine the flour, baking soda, salt, cinnamon and nutmeg. Gradually add to pumpkin mixture; mix well. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Pumpkin Donuts with Spiced Sugar

3-1/2 cups all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1 cup sugar
3 Tbsp butter, softened
2 eggs
1 tsp vanilla
1/2 cup plus 1 Tbsp buttermilk
1 cup cooked, mashed Pumpkin Valley Farms pumpkin puree
Canola oil (for deep-frying)

Spiced Sugar
2 cups sugar
1-1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg

1. Whisk together flour, baking powder, baking soda, salt and spices in a medium bowl. In a large bowl, cream together butter and sugar. Beat in eggs one at a time. Add in vanilla, buttermilk and pumpkin. Gently stir in flour mixture until fully incorporated. Cover bowl is plastic wrap and refrigerate at leat 3 hours.Sprinkle two baking sheets with flour. Working with 1/3 of the dough at a time, press the chilled dough out, on a lightly floured surface, to about 1/2-2/3 inch (2 cm) thickness. Using a 2 1/2 inch diameter round biscuit cutter, cut out rounds and place on a baking sheet. Use a 1 inch cutter to remove the center of the round, and set the dount hole on the baking sheet as well.

2. In a large sauce pan, heat 2-3 inches of oil to 365F/185C. Make a thick stack of paper towels to drain the donuts on. Working one or two at a time, fry the donuts until golden brown, about 1 minute per side. You may fry the donut holes in groups of 4 or 5. Check the temperature to make sure it remains constant. Remove dough to drain and cool thoroughly on paper towels.

3. In bowl, whisk together sugar and spices. Coat donuts and donut holes in sugar mixture.

More Recipes to Download (PDF format)

Crockpot Pumpkin Spice Lattes
Pumpkin Chocolate Chip Brownies
Pumpkin Cranberry Bread
Pumpkin Pancakes
Pumpkin Snickerdoodles