Pumpkin Puree Ideas: Pie, Bread and More Delicious Christmastime Pastries

You've made the puree and stored it. Now is the time to use it. Since you can't freeze an uncooked pumpkin pie, try an ice cream pie as a gift.

Mix 2 cups of pumpkin puree, 1/4 cup of sugar, and 1 1/2 tsp. of pumpkin pie spice. Mix this with 1 quart of softened frozen yogurt or ice cream. Pack this into a graham cracker crust and refreeze, about 2 hours. Remove it from the freezer and pack it into a large freezer bag that has been decorated and include the instructions, " Keep frozen unti ready to serve".

Pumpkin Pie Kit.

You'll need to use the computer or handwrite instructions for this one. Use a 12"X12" square of colored plastic wrap. In the middle put a mixture of 3/4 C of sugar, 1tsp of cinnamon, 1/2 tsp each of salt and ginger, and 1/4 tsp of cloves that has been sealed in a plastic bag. Bring the edges up and fasten a ribbon around the top to which a card has been made saying "Sugar Mixture". Wrap two of the plastic containers of pumpkin in a different colored plastic wrap. Label these "Pumpkin Puree". Purchase a dozen eggs, and after removing the eggs cut off from front to back a section that has two egg holders. Replace the eggs and tape shut with colorful Christmas tape. Purchase a 12 oz. can of evaporated milk, a frozen pie crust (Homemade is good, too.), and a container of frozen whipped topping (optional). Type the following instructions:

Instant (almost) Pumpkin Pie.

Thaw the Pumpkin Puree.

Preheat the oven to 425 degrees for 15 minutes and reduce the heat to 350 degrees.

Beat the eggs and add the puree and the sugar mixture. Slowly add the evaporated milk.
Pour it all into a pie shell and bake for 40 to 50 minutes. Check it by inserting a knife in the center. If the pie is done it will come out clean.

Add the whipped topping and serve. (Omit this if you chose not to include it.)

The day of gift giving put this all in a basket with colorful paper lining it. This is an ideal gift for a working mom or a bachelor that has never used an oven.

Pumpkin Bread

Preheat the oven to 350 degrees. Line the bottom of a lightly greased 9X5 inch baking pan with wax paper.

Mix together 1 1/2 C of all purpose flour, 1/4 tsp baking powder, 1/2 tsp. of salt, and 1 tsp each of baking soda and pumpkin pie spice.
Stir 1 tsp of the mixture into 1/3 cup of each, pecans and currents.

Pour the mixture into the pan and bake for 60 to 70 minutes. Insert a toothpick in the center and if it comes out clean the bread is done. Cool the bread for 10 minutes on a wire rack. Remove from the pan, peel off the wax paper and wrap for the freezer when completely cool.
Beat 1/4 cup of soft butter and 1 cup of sugar in a large bowl until it is fluffy. Beat in 3 eggs, 1 cup of pumpkin puree, 1/4 cup of orange juice, and 1/2 tsp of vanilla. Use a mixer at low speed until it is thoroughly mixed, and hand mix in the currents and nuts.