the Pence family cookbook

Recipes Tagged with “Pumpkin”

Pumpkin Soup (Sopa de calabaza)

Main Course Side Dish Mexican Pumpkin Soup Vegan Vegetarian


Makes: 6 servings

  • 9 cups water
  • 4 cloves garlic
  • 1 teaspoon salt
  • 1/2 white onion
  • 2 1/4 pounds pumpkin or winter squash, peeled, seeded, cut in 1/2-inch cubes (about 4 cups)
  • 1 tablespoon vegetable oil
  • 1/2 pound tomatoes, finely chopped
  • 2 sprigs epazote

Toppings: Crumbled queso fresco, chopped onion, chopped green chilies, lime quarters


1. Combine water, 2 of the garlic cloves and salt in a stockpot. Cut one slice off the onion half; add to pot. Heat to a boil; cook 5 minutes. Meanwhile, chop remaining onion; reserve. Add pumpkin to the pot; lower heat to medium. Cook until tender, about 20 minutes. Discard onion slice and garlic.

2. Finely chop remaining 2 garlic cloves. Heat oil in a skillet over medium heat. Add chopped garlic and chopped onion; fry until translucent, 1 minute. Add tomatoes; fry until reduced, about 5 minutes.

3. Place about 1 cup cooked pumpkin in a blender with some broth; puree. Return to pot. Add tomato mixture to soup. Season with salt if necessary. Add epazote; simmer over low heat, about 10 minutes. Set aside to season, about 30 minutes. Heat through; serve with toppings as desired.

Diana Kennedy, Chicago Tribune

Pumpkin-Walnut Bread

Breakfast Pumpkin


  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup plus 1 tablespoon sugar
  • 2 large eggs, room temperature
  • 1 cup canned pure pumpkin
  • 1 1/2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 1/2 cups chopped walnuts


Position rack in center of oven; preheat to 325°F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Fold in nuts. Transfer batter to pan; smooth top. Sprinkle with 1 tablespoon sugar.

Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead. Wrap in foil; store at room temperature.)

Bon Appetit, October 2000

Ginger-Honey Pumpkin Pie

Dessert Pence Pie Pumpkin


  • 1 pie crust (store-bought or homemade)
  • 1 15-ounce can pure pumpkin
  • 1/2 cup (packed) golden brown sugar
  • 1/3 cup honey
  • 3 large eggs
  • 1 1/4 cups whipping cream
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Honey-sweetened whipped cream


Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.

Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream.

Bon Appetit, November 2003

Pumpkin Bars

Dessert Pumpkin Untested


  • 1/2 Cup butter, soft (1 stick)
  • 1 Cup brown sugar
  • 2 eggs
  • 2/3 Cup canned pumpkin
  • 1 tsp. vanilla extract
  • 1 Cup flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg

Brown Butter Icing:

  • 1/2 Cup butter (1 stick)
  • 3 Cups powdered sugar
  • 1 tsp. vanilla extract
  • 2 TB milk


Preheat oven to 350°. Cream the butter. Add the brown sugar, eggs, pumpkin, and VANILLA and mix well. In a separate bowl, sift all of the dry ingredients together. Gradually add to the wet mixture and mix well. Pour into a greased 9x13 inch pan and bake at 350° for about 15-20 minutes. Let cool and top with Brown Butter Icing.

Brown Butter Icing

In a heavy-bottomed saucepan, heat the butter over low heat until it is a light brown. Remove from heat and add the powdered sugar, VANILLA, and milk. Whisk until smooth and well blended.

Penzey’s Spices

Pumpkin Pecan Pie

Dessert Pecan Pie Pumpkin


  • 1 9 inch unbaked pie shell
  • 1 15 oz. Can solid pack pumpkin
  • 1/3 Cup brown sugar
  • 1/3 Cup granulated sugar
  • 3/4 tsp. cinnamon
  • 3/4 tsp. powdered ginger
  • 1/8 tsp. salt
  • 1 tsp. vanilla extract
  • 2 eggs, well beaten
  • 1/2 Cup milk


  • 1/4 Cup butter
  • 1/2 Cup brown sugar
  • 3/4 Cup coarsely chopped pecans


Preheat oven to 350°. In a mixing bowl combine the pumpkin, brown sugar, granulated sugar, CINNAMON, GINGER, salt, VANILLA, eggs, and milk. Mix until well blended. Pour into the unbaked pie shell. Bake at 350° for 40 minutes. Meanwhile mix the topping ingredients until crumbly. Sprinkle the topping on the pie and bake an additional 25 minutes. Cool and refrigerate at least a few hours for easiest slicing.

Penzey’s Spices