NORTHWOODS COOKS: Pumpkin Recipes for October – Park Rapids Enterprise

NORTHWOODS COOKS: Pumpkin Recipes for October - Park Rapids Enterprise

Pumpkins can be seen in roadside stalls and in supermarkets now that October is here. These pumpkin recipes add the flavor of fall to any meal.

Pumpkin Spice Latte

2 shots espresso or 1/2 cup strong brewed coffee

1 cup milk, any kind

3 tbsp. maple syrup

3 tbsp. pumpkin puree

1/2 tsp. vanilla extract

Heap of 1/4 teaspoon pumpkin pie spice, plus more to dust off

Pinch of sea salt

Whipped cream, for topping, optional

Cinnamon sticks, for garnish, optional

In a small saucepan, combine the espresso, milk, maple syrup, pumpkin puree, vanilla, pumpkin pie spice, and salt. Beat over low heat until well mixed and heated through.

Pour into a mug. Sprinkle with whipped cream and a layer of pumpkin pie spice, if desired, and garnish with cinnamon sticks.

Pumpkin Dump Cake


29 oz. canned pumpkin puree

12 oz. can evaporated milk

3 eggs

1/2 cup granulated sugar

1/2 cup brown sugar

2 tsp. pumpkin pie seasoning

1/2 tsp. cinnamon

1 spice cake mix

1 cup chopped pecans

3/4 cup butter (cold and thinly sliced)

Whipped cream (optional)

Preheat the oven to 350 degrees. Grease a 9 by 13 inch baking dish with cooking spray and lightly flour. Mix the pumpkin, evaporated milk, pumpkin pie spice, cinnamon, sugars and eggs in a large bowl.

Pour the batter into the prepared pan. Mix the pecans with the cake mix and sprinkle evenly over the batter.

Cut the cold butter into very thin slices and place on top evenly, covering as much as possible. Bake for 1 hour. Serve hot or cold and top with whipped cream if desired.

The best pumpkin bread

15-oz. can pumpkin puree

2 cups white sugar

1 cup vegetable oil

2/3 cup water

4 eggs

1 tsp. vanilla extract

3-1/2 cups all-purpose flour

2 tsp. baking powder, sifted

1 tbsp. ground cinnamon

1-1/2 tsp. salt

1 tsp. ground nutmeg

1/4 tsp. ground ginger

Preheat the oven to 350 degrees. Grease and flour three 7-by-3-inch loaf pans. Mix pumpkin puree, sugar, oil, water, eggs and vanilla extract in a large bowl until well blended. Mix flour, baking powder, cinnamon, salt, nutmeg and ginger in a second bowl. Sift the flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.

Bake in the preheated oven until the top is nicely browned and a toothpick inserted in the center comes out clean, about 50 minutes.

Pumpkin Chile

2 pounds. minced meat

1 large onion, chopped

1 green bell pepper, diced

2 (15-oz.) cans kidney beans, drained

46-oz. can tomato juice

28-oz. can of peeled and diced tomatoes with juice

1/2 cup canned pumpkin puree

1 tbsp. pumpkin pie seasoning

1 tbsp. Chili powder

1/4 cup white sugar

In a large saucepan over medium heat, cook the beef until browned; drain. Stir in the onion and bell pepper and cook for 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder, and sugar. Simmer for 1 hour.

Readers are invited to submit their favorite recipes for you to enjoy, along with a comment about what makes them special. Send recipes to [email protected]

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