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Greentree Naturals, Inc. - Certified Organic Produce USDA Organic Farm Stand Beets Big Organic Tomato Organic flowers Organic flowers Organic multi-colored corn Organic vegetables Organic carrots

Greentree Naturals CSA Pumpkin Recipes

How to Process and Store Fresh Pumpkin

greentree pumpkinsAll pumpkins are not created equal! Yes, you can buy canned pumpkin, but like everything else, fresh is better! While you can use any kind of pumpkin for these recipes, the smaller size pie pumpkins have a sweeter flesh and better flavor than a big pumpkin that you would use for a jack-o-lantern.

Two options for making fresh pumpkin puree:

Option 1: Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree and set aside.

Option 2: Split pumpkin in half. Remove seeds and strings. Cut into manageable size pieces and peel off skin. Cut into 2" pieces and steam over medium heat until tender, approximately 20 -30 minutes until fork tender. Puree in blender. Measure out 2 cups pumpkin puree and set aside.

Most recipes call for 2 cups, so we freeze in 2 cup portions for future use. Freeze remaining pumpkin puree in quart freezer bags (press to flatten out to take up less freezer space).


My BEST Pumpkin Muffins

Fresh pumpkin puree makes the best muffins. Can also be served as a loaf for pumpkin bread! I put organic flaxseed meal in pretty much everything I bake. It adds a nutty flavor along with more fiber.

Yield: 1 dozen muffins


  • 2 cups pureed pumpkin
  • 2/3 cup organic sunflower oil (or oil of choice)
  • 3 eggs (farm fresh if you got 'em)
  • 1 cup organic sugar
  • 2 1/2 cup organic unbleached flour
  • 1/2 cup flaxseed meal
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 teaspoons cardamom (*optional but a new favorite flavor for baked goods!)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoon ground allspice

*For topping, mix 1/2 cup brown sugar with 1/2 cup chopped walnuts and top each muffin with a spoonful, pressing it into the dough before baking. If making a loaf, top and press into loaf.


  • Preheat oven to 350 degrees F. Grease 12 muffin cups or line with paper muffin liners.
  • In large bowl, stir together flour, flax seed meal, sugar, baking soda, baking powder, cardamom, cinnamon, nutmeg, allspice and salt.
  • In a separate bowl, beat together 2 cups pumpkin puree, oil, and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups and add topping (if desired) The topping adds a nice complement of flavors!
  • Bake in preheated oven for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Diane's Pumpkin Cake

*Great with honey cream cheese frosting!


  • 2 cups pureed pumpkin
  • 1 cup organic sunflower oil (or oil of choice)
  • 4 eggs (farm fresh if you got 'em)
  • 1 1/2 cup organic sugar
  • 1 cup chopped walnuts or pecans
  • 2 cups organic unbleached flour
  • 1/4 cup flaxseed meal
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg


  • Preheat oven to 350 degrees F. Grease 9 X 13-inch pan.
  • Combine the flour, flaxseed meal, baking powder, baking soda, salt, cinnamon and nutmeg and set aside.
  • In separate bowl, mix the pumpkin, oil, eggs, and sugar. Add the flour mixture and stir just until combined (don't over mix it!) Mix in the walnuts.
  • Spread the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool and frost with Honey Cream Cheese frosting.

Honey Cream Cheese Frosting

  • 12 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 2 teaspoons vanilla
  • 6 tablespoons honey
  • Pinch of salt

Directions - In a medium bowl, whip all ingredients together until smooth.

*I will often sprinkle some chopped walnuts or pecans on top of the cream cheese frosting.

*PUMPKIN BARS - This recipe can be used for Pumpkin Bars by simply using TWO 9 X 13" pans. Spread batter evenly. Baking time reduced to 20 minutes. Do the toothpick test for doneness!

Easy Pumpkin Bars

pumpkin barsThis recipe is perfect for a crowd. These are a healthy oil free alternative that is moist, tender and have a great pumpkin flavor.


  • 1 3/4 cups organic unbleached flour
  • 1/4 cup flax seed meal (or bran)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs (room temperature)
  • 1/2 cup organic cane sugar
  • 1/2 cup brown sugar
  • 2 cups pumpkin puree (or 1 can 15 ounces pumpkin puree)
  • 1 cup applesauce


  • Preheat oven to 350 degrees
  • Whisk flour, cinnamon, baking powder, baking soda and salt in a large bowl. Beat the eggs, sugar, pumpkin and applesauce in another large bowl.
  • Gradually pour the dry ingredients into wet ingredients and mix until just combined.
  • Pour the batter into an ungreased 9x13" pan and bake for 25-30 minutes or until set. Remove from the oven and set on a wire rack to allow the bread to cool completely in the pan.
  • Top with cream cheese frosting if you like. They are good with or without it!

NOTE: Store in airtight container in fridge or freeze. by wrapping bars in waxed paper inside freezer bag or container.

Pumpkin Pancakes

pumpkin pancakesIngredients

  • 1 cup organic unbleached flour
  • 1 cup organic whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice (or mix cinnamon, nutmeg)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk (canned milk works just fine!)
  • 1/2 cup pumpkin purée
  • 3 tablespoon brown sugar
  • 2 large eggs
  • 2 tablespoon sunflower oil (vegetable or olive oil works too)


  • In large bowl, whisk unbleached flour and whole wheat flour, baking powder, pumpkin pie spice, baking soda, and salt.
  • In small bowl, whisk whole milk, pumpkin purée, brown sugar, eggs, and oil; stir into flour mixture until almost smooth.
  • Lightly grease 12-inch nonstick skillet; heat on medium until hot. In batches, scoop batter by 1/4-cupfuls batter into skillet, spreading to 3 1/2 inches each. Cook 2 to 3 minutes or until bubbly and edges are dry. Turn; cook 2 minutes or until golden.
  • Drizzle with syrup.



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