Serving local pumpkin in the height of the fall season can be educational and fun for young learners!
This is an autumn school and CACFP recipe for Pumpkin and local grains.
Cooking and Prep Level: Basic.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
- Serving Size76 g
- Energy220 cal
- 7½ cups Whole Wheat Flour
- 3 cups + 2 T All-purpose Flour
- 2 T + 1½ tsp Baking Powder
- 2 T + 1½ tsp Cinnamon
- 1¾ tsp + ⅛ tsp Baking Soda
- 1¾ tsp Salt
- 17½ LG Eggs, or equivalent in liquid eggs
- 6¼ cups pureed, baked fresh Pumpkin
- 6¼ cups Sugar
- 4⅓ cups Vegetable OI
CCP: Preheat convection oven to 350°F or conventional oven to 375°F.
Coat sheet pans with cooking spray. (3 half sheet pans for 75 servings)
Sift together whole wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl.
Whisk together eggs, sugar, oil and pumpkin in another large bowl.
Add dry ingredients to the wet ingredients and mix well. (Do not over mix).
Scrape mixture onto the prepared sheet pan(s) and spread evenly.
Bake until a toothpick inserted in the center comes out clean.
Conventional oven: 20-25 minutes Convection oven: 15-20 minutes
For 25 servings per half sheet pan, cut 2.5×5. Serving size: 76 g. For CACFP please consult USDA servings sizes per age group.
For CACFP audited sites this recipe cannot be counted toward nutritional goals and components. Therefore, this recipe is classified as a dessert which is allowable under CACFP guidelines for special occasions, etc.
Don’t be afraid of using fresh pumpkin instead of canned or frozen puree.
After all, Illinois is one of the top growing states for pumpkin! Celebrate Illinois pumpkin and easily puree this midwest veggie using Alton Brown’s sure-fire process below.
Heat the oven to 400 degrees F.
Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
- 75 servings per container
- Serving Size76 g
- Amount per serving
- % Daily Value*
- Total Fat10 g12.82%
- Saturated Fat1 g5%
- Trans Fat0 g
- Sodium180 mg7.83%
- Total Carbohydrate30 g10.91%
- Dietary Fiber2 g7.14%
- Total Sugars17 g
- Protein4 g8%