Cooking instructions for small sugar pie pumpkins: 

Wash pumpkins, cut stems out and put in a baking dish in 350 degree oven with approximately ½ inch water in pan and cover with aluminum foil.  Cook until tender.  Scoop out seeds and strings.  Remaining pulp is what you use for pie.  Sometimes it may be necessary to put in blender or food processor. 

Pumpkin Pie

 

Pinch of salt                      1 cup sugar

1 cup of milk                    ½ teaspoon cinnamon

2 cups of pumpkin            3 eggs

¼ teaspoon nutmeg          ½ teaspoon vanilla

Mix all ingredients and put in unbaked pie shell and bake at 400 degree oven for 50 minutes or until knife comes out clean. 

Pumpkin Bread

1 ½ cups sugar                      ½ cup cooking oil

2 eggs                                   1 cup pumpkin

1 ¾ cups flour                        ¼ teaspoon baking powder

1 teaspoon baking soda          ½ teaspoon cloves

1 teaspoon salt                      ½ teaspoon nutmeg

½ teaspoon cinnamon            1/3 cup water

½ teaspoon allspice                ½ cup raisins and ½ chopped pecans (optional)

 

Add sugar to oil—then add eggs, pumpkin, spices sifted with flour, water and raisins.  Bake one hour at 350.  Makes one large or two small loaves.

 

Plantation Pumpkin Roll----Given to us by Lynn Schnautz

 3 eggs

¾ cup sugar

¼ cup firmly packed brown sugar

1 cup canned pumpkin, or cooked mashed fresh pumpkin

1 cup flour                                                                                            Cream Cheese filling:

1 tsp. baking powder                                                                           1 ¼ cup powdered sugar

½ tsp. salt                                                                                              1 (8oz.) pkg. Cream cheese, softened

1 tbsp. ground cinnamon                                                                   ¼ cup lightly salted butter, softened

½ tsp. ground nutmeg                                                                         1 tsp. vanilla extract

1 cup chopped pecans (optional)

2 to 3 tbsp. powdered sugar

Preheat oven to 375 degrees.  Grease and flour a 15-by-10-by-1 inch jelly roll pan.  Combine eggs, sugar and brown sugar; beat on high speed of an electric mixer until smooth.  Add pumpkin, mixing well.  Combine flour, baking powder, salt, cinnamon and nutmeg, stirring well; add to pumpkin mixture and mix until smooth.  Pour batter into prepared pan and spread evenly (batter will be thin).  Sprinkle batter with chopped pecans (optional).  Bake for 12 to 15 minutes, or until top of cake springs back when touched.  Sprinkle 2 tablespoons  of powdered sugar on a tea towel.  Loosen edges of cake and carefully invert onto towel.  Roll up cake in towel, beginning with short side.  Cool cake completely.  Meanwhile, make the filling.  Combine 1 ¼ cups powdered sugar, cream cheese, butter and vanilla in a medium bowl.  Beat with an electric mixer on medium speed until smooth.  Unroll cake and spread with filling to within ½ inch of edges.  Carefully reroll cake without towel.  Chill before serving.  Makes 8-10 servings.

Click Below for External Links to Winter Squash Recipes and Nutrition Information:

http://homecooking.about.com/library/archive/blv66.htm

http://www.seasonalchef.com/squash.htm

http://www.homestead-farm.net/RecipeWinSquash.html

http://www.seedsofknowledge.com/wintersquash.html

http://www.pvga.net/recipes/pvga_wintersquash_recipes.html

Nutrition Information:

http://www.pvga.net/productpages/pvga_squashwinter.html#