For many of us, Thanksgiving dinner wouldn’t be complete without pumpkin pie. But there are so many other things we can do with pumpkins, and they’re all delicious! Pumpkins are very versatile in their uses for cooking, and most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers!

Here at the convent, we have the opportunity to try many wonderful and varied dishes, as each sister brings her own family recipes into the bigger family of the Daughters of St. Paul. This Thanksgiving, we’re giving thanks for the wonderful recipes brought to us by Sr. Madonna Janet Kuhlman… and sharing them with you! Enjoy!

Favorite Pumpkin Cookies with Lemon Icing

At our house, I could never make enough to last even one day!

Preheat oven to 350 degrees F

Cream together in mixer:

½ cup shortening

1 cup sugar

Add: 2 eggs beaten

         1 cup pumpkin

 

In separate large bowl sift together:

2 cups flour

2 tsp. baking powder

1 tsp. salt

2 1/2 tsp. cinnamon

½ tsp. nutmeg or mace

¼ tsp ginger

 

Add pumpkin Mmx to flour mix

When blended, add:

1 cup craisins

1 cup chopped walnuts

Drop by rounded tablespoons on lightly greased baking sheets.

Bake 15 minutes.  Cool. (Cookies can be frozen without Icing)

 

Frost with Lemon Icing:

2 cups confectioners’ sugar

1 Tbsp. lemon zest

1 Tbsp. lemon juice

Add half-and-half or cream by small dribbles, just enough to make the icing spreadable.

 

Pumpkin Gingerbread

This recipe got a 5-star rating from our Community Phantom Gourmet!

Preheat oven 350 F     Grease 9 X 9 pan

Blend in a large bowl:

3 cups flour

1 cup sugar

1 ½ tsp ginger

1 ¼ tsp cinnamon

1 tsp nutmeg or mace

1/4 tsp allspice (optional)

Cut 1 ½ sticks unsalted butter (¾ cup) with pastry blender or fork into flour mix until butter is pea size. 

Set aside ¾ cup of the crumb mix to use as topping for later.

Mix together:

2 cups pumpkin

2 eggs

½ cup molasses

1/3 cup buttermilk (or mix 1 tsp vinegar into 1/3 cup milk and let stand for 10 minutes)

1 ½ tsp baking soda

 

Make a well in the flour mix and add the wet ingredients and mix until blended. 

Mix will appear rather thick.  Spread in prepared pan as evenly as possible-

Sprinkle the crumb mix (optional: 1/4 cup pumpkin seeds) over the gingerbread.

Bake 40 – 45 minutes.    

 

Have Fun with Pumpkins

There are very many easy pumpkin recipes:

1. Easy: Spice Cake Mix and 1 can (15 oz) of pumpkin. Bake according to cake directions.
2. Good dip for cookies and fruit: whip together 8 oz softened cream cheese, 1 cup confectioners' sugar, 2 tsp pumpkin pie spice, 1 cup pumpkin purée. Refrigerate until ready to serve.
3. The limit is your imagination, and the taste is so good….