pumpkin is one type of squash and squash generally refers to four species of genus cucurbita, including the species to which pumpkin belongs. So, to make it clearer, both squash and pumpkin belong to the same family (the cucurbitaceae). A pumpkin is a type of squash.
Pumpkin pie spice is always a useful thing to have around the house, especially in the fall when pumpkin and winter squash are cheat and abundant. Or if you are like me and simply like to eat a pumpkin pie or pumpkin custard most any time of the year. However, I find making your Pumpkin spice is best because you can adjust your spice volume to meet your taste and dietary needs. Ginger something gives people trouble with heartburn and I find that orange zest gives the spice blend and nice citrus edge which appeals to many. Here is a basic Pumpkin spice recipe, but feel free to experiment with it to best accommodate your family’s tastes.
Pumpkin Pie Spice Ingredients
1 teaspoon ground allspice
1 teaspoon ground clove
2 teaspoon ground ginger or ground dehydrated orange zest
2 teaspoon nutmeg
3 Tbsp ground cinnamon
Pumpkin Pie Spice Directions
Combine all ingredients in a small mixing bowl
whisk together thoroughly.
Pour the pumpkin pie spice into an airtight
store the sealed pumpkin pie spice container in
a cool dry place.
The pumpkin pie spice should be used within 6
months for best results.
I use my coffee bean grinder to make the ground orange zest, which works fine if you start with either purchased or home make dried orange zest. however, you do want to make sure that all the orange zest is finely ground without large bits, so, it will distru=bute evenly in your recipe.
Do you love pumpkin bars and would love to have it frosted cream cheese frosting? If yes, then you will like this article. We are sharing a tasty and easy to make sugarless cream cheese pumpkin frosting recipe. It is made from canned pumpkin and cream cheese. It is frosted and also is gluten-free. It, therefore, is low carbohydrate preparation. It is made from natural ingredients and also can be good enough for around 24 hours when kept in the refrigerator. Let us have a look at the ingredients required and the instructions for making it.
Pumpkin Puree – 1 cup
Unsalted Butter (cut into cubes) – 1/4 cup
Cream cheese – 2 ounces.
Large eggs – 2
Vanilla extract – 1 teaspoonful.
Erythritol sweetener blend – 2/3 cup.
Bleached almond flour – 1 cup
2 teaspoonfuls of baking powder (gluten-free)
Pumpkin pie spice – 1 teaspoon.
Sea salt – half teaspoon
You also need the
following for cream cheese frosting
Cream cheese –6 ounces (Ensure that it is cubed and softened)
Heavy cream – 1 tablespoon (though optional, it is recommended because it helps in easier frosting)
Vanilla extract – 1 teaspoon.
How To Make?
It is not very difficult to make and
should not take more than 30 minutes (making time). Please go through the
To make the Pumpkin Bars
Ensure that the oven is preheated to 177 degrees centigrade (350 f).
Find a 9×9 inch baking pan (23 x 23) and line with parchment paper.
The cheese and butter should be warmed together in either the microwave or a double boiler until the cream cheese and butter and can be easily stirred together.
Take another large bowl, combine pumpkin puree, cream cheese and butter mixture (already stirred together), eggs and vanilla with a hand mixer. Don’t overdo it and use medium speed and mix until the mixture is smooth.
In another mixing bowl another bowl combine sweetener, almond flour, pumpkin pie spice, baking powder, and salt.
The dry flour mixture should be added to the wet ingredients.
Combine the mixture, again using a hand mixer on low until the mixture is thoroughly combined and forms a batter.
The batter should be poured into the lined baking ban.
jiggle or use a frosting knife to smooth the top.
Place on center shelf f the oven and bake about 20 to 30 minutes until an inserted toothpick is able to be taken out clean.
Place on a cooling rack and allow pumpkin bars to cool to room temperature.
To Make the Frosting
As far as frosting is concerned, you will have to use a hand mixer to combine and smooth the sweetener, cream cheese, and vanilla.
Decorate The Bars
Once the bars have cooled to room temperature, you can frost the pumpkin bars and cut into servings
If refrigerated, the bars be stored for about 24 hours before serving, if desired.
This dish I fondly remember from my early years. My mother, never being one to waste anything, used to make this dish around harvest time to use up green pumpkins whose flesh had not yet turned golden inside. I have no ideas where she came up with this recipe, but it always seemed like good eats to us kids. If your pumpkin is a little too small or you underestimated the size needed fill your pie, not a problem, just add some apple slices to make up the difference.
Two to three pounds of green pumpkin
2 prepared pie crusts
2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon of salt
1 1/4 cup green pumpkin; peeled and sliced
2 tablespoons margarine
Preheat Oven: Heat oven to 425 degrees.
Prepare smallish green Pumpkin (two to three pounds)
With large knife (I used a clever for this task) cut pumpkin into halves
Remove seeds and scrape out seed web
With large knife or clever cut halves into quarters
With large knife or clever cut quarters into one or two inch slices
Take a slice at a time lay it on its side and with paring knife cut the peel off
Repeat until all slices are peeled
Cut the peeled (flesh) slices into ½ inch slices
Cut into halves or quarters approximately apple slice sizes (Try to keep the size of the slices even)
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
fold in green pumpkin slices (all slices should be covered)
Even line a 9 inch pie pan with prepared pie crust
Pour into pastry-lined pie plate and gently level with spoon or spatula
Dot with small bits of margarine.
Cover with top crust and seal the edges.
Cut slits in the top.
Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
Bake 30 and carefully remove foil from pie edges
Bake an additional 10 to 20 minutes more until crust is brown and juice begins to bubble through slits in crust.
Let cool 15 to 30 minutes on elevated rack before serving
Sweet Dumpling is a very sweet, tender orange flesh and a acornish shape with ivory skin with dark green stripes. The Sweet dumpling has pale orange flesh About the perfect size for having and filling with a meat stuffing for a nice two-person meal starter.
Days To Maturity
A small to medium sized squash ranging in diameter from 5 to 7 inches.
¾ to 1 lb
Ivory skin with dark green stripes
Medium length vines
½ – 1″
Seeds Per group
Space Between Hills
4 – 6′
Day To Germination
7 – 14
Thin To (Plants Per hill)
Edible – Very good food qualities
Can be planted in your landscaping or in a very large pot. Also, can be grown vertically.
Flowers are something most people don’t consider edible, even though the have likely been eating and or drinking them most of their life without much consideration.
Taking advantage of edible flowers and allow the multi-use their plants as food sources. May flowering plants also have edible leaves, stems, berries and/or fruit. Given some care not to hinder your berry or fruit production, edible flowers and allow your family to begin eating from more of your garden earlier that would otherwise be possible.
Growing winter squash and pumpkins vertically can save garden space and help to fight pests. To grow squash vertically, here a few simple tips to follow:
Choosing the correct seed is the best place to begin. To grow squash Vertically choose squash that has a vining habit (sometimes called trailing) and produce small fruit; two pounds or less is recommended. Growing squash that can grow to a hundred pounds or more would be hard to accommodate when building the structure to be climbed and would break from the vines before mature.
Site and climbing structure should be properly prepared. The climbing structure should be strong enough to withstand strong winds and the weight of the squash as they reach maturity.
The soil needs to be well worked and mounded to allow soil based watering methods, such as trench or soaker hose and provides adequate drainage.
The grooming method needs to be adapted to encourage the growth of several small fruits. Many gardeners recommend removing fruit and leaving only one or two on each vine; thus, encouraging a few large fruits. When growing vertically we want to encourage the growth of numerous small fruit, which will be less likely to tear the vines down or fall off the vine.
As squash grow larger and providing additional support for the fruit may be desirable to prevent the fruit from tearing themselves from the vine before mature or falling to earth and breaking or being bruised.
With some early maturing varieties picking of fruit may be necessary as the fruit becomes fully mature to reduce weight in the vine and to encourage the vine to produce more fruit. Care should be taken to ensure the fruit is fully mature.