October 6th, 2009
At the Delaware Beaches, And Ocean City, Maryland, there are Pumpkins and more Pumpkins; All Shapes and Even Colors…
Driving through my beach towns, at this time of the year you can’t help but notice all the pumpkins. Some of them are huge. I never knew there were so many shapes and variations of colors.
I am going to give you 3 pumpkin recipes. I like them all. The soup was a big hit years ago at a soup party I gave. The other 2, I have made many times and here they are:
Pumpkin Soup
2 cups pumpkin puree
1 small onion chopped
1/4 cup chopped green pepper
3 tblsps. butter or margarine
2 tblsps flour
2 cups rich chicken broth
1 1/2 cups milk
1/4 tsp. nutmeg
1 tsp. salt
1 tblsp. brown sugar
1/4 tsp. thyme
1 tsp. chopped parsley, optional
Melt butter in large pot. Saute onion and green pepper until they are soft.
Blend in flour and salt, then add the remaining ingredients, stirring constantly until the soup thickens.
Sprinkle with parsley, if desired, when served.
Pumpkin Bars (Thanks to Joan)
1 Duncan Hines yellow cake mix
1/2 cup melted butter
4 eggs
1 (16 ounce) can pumpkin
1 cup evaporated milk
1 1/2 tsps. pumpkin pie spice
1/2 cup brown sugar
1/4 cup sugar
1/2 – 1 tsp. cinnamon
1/4 cup soft margarine
Pre-heat oven to 350 degrees.
Remove 1 cup from cake mix; set aside. Mix together remaining cake mix, melted butter and 1 egg. Pat into a 13″ x 9″ pan; set aside.
Mix pumpkin, remaining eggs, evaporated milk, pumpkin pie spice and brown sugar; pour over first layer in pan.
Stir together reserved cake mix, sugar, cinnamon and soft margarine; sprinkle over pumpking layer.
Bake at 350 degrees for 45 – 50 minutes. Cool, cut into bars and serve.
Easy Sugarless Pumpkin Pie (Given to me by Louise in 1998)
2 eggs, slightly beaten
16 ounce can pumpkin puree
12 packets of artificial sweetener like NuStevia
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. vanilla extract
1 12 ounce can evaporated milk
1 9″ unbaked pie crust (The Pillsbury refrigerated crusts are good)
Pre-heat oven to 425 degrees.
Combine eggs, pumpkin, sweetener, salt, spices, vanilla and milk.
Pour into pie shell. Bake for 15 minutes. Reduce heat to 350 degrees and bake for an additional 45 minutes or until knife inserted in the center comes out clean.
Hope you try them, like them, and make them your own.
Tags: Bethany Beach, Delaware Beaches, Dewey Beach, Fenwick Island, Lewes, Ocean City, Recipe, Recipes, rehoboth beach, South Bethany
would have been nice to have said where your pictures of pumpkins were taken and where people could go to get the things they were seeing in your photos.
Hi: Thanks a lot for commenting on the blog. That is a great idea. I did not think about it. The pumpkin pictures were taken at Tomato Sunshine on Rt. 1 in Rehoboth. They were so pretty that when I started doing the pumpking recipes, I just could not help putting them there. See you and again, thanks.