ANSWER: Sun Spots found many pumpkin relish recipes and chose the ones that seemed easiest per your request.

From The Silver Cloud Diet comes this recipe:

1-2 lb. sugar pumpkin or butternut squash

1/4 cup dry white wine

1/4 cup rice vinegar

1/2 cup finely chopped pistachio nuts

2 tablespoons dry mustard

Sea salt and cracked black pepper to taste

Stevia (sugar) to taste, usually about 1/2 packet


Poke holes in the top of the pumpkin to let out steam and cook it in the microwave about 10 minutes or until tender. Cool a bit and then cut off the top. Cut into quarters. Using a spoon, scrape out and discard seeds and pith. Use a sharp paring knife to mark off squares. Cut the flesh away from the shell. The marked squares will now be free from the shell. Transfer them to a bowl. Stir together the wine, vinegar, pistachios, mustard, salt, pepper and stevia. Toss with pumpkin cubes. Cover and refrigerate until serving time.

This recipe from Live Pantry involves canning in a hot water bath afterward:

Pumpkin Relish

Yield: 48 servings


3 lbs. pumpkin or winter squash

2 cups vinegar

2 cups water

1 teaspoon pickling salt

3 cups sugar

16 cloves

15 peppercorns

2 cinnamon sticks, 3-inches long, broken into random-sized pieces

2-inch piece of ginger root, slices 1/4-inch thick


1. Remove seeds and skin from pumpkin. Cut the pumpkin flesh into small cubes — 1/4-inch square. You should have about 2 lbs.

2. Put the vinegar, water and pumpkin in a non-reactive pan and let marinate for a while. Heat it all up to boiling, then turn off and let stand overnight, covered.

3. Add spices to the pan and cook until pumpkin is tender but not too soft. It should start to become translucent.

4. Put the mixture into sterilized jars and seal in a hot water bath as for acidic/high sugar foods.

Pumpkin relish is wonderful served with cheese, chicken or as a side dish.

If you want to try something new, this Betty Crocker recipe for Pumpkin Spice Latte Mug Cakes is quick and delicious:


2 tablespoons butter, melted and cooled

1 egg

3 tablespoons brewed espresso coffee or very strong coffee, room temperature

1 tablespoon canned pumpkin (not pumpkin pie mix)

1/4 cup sugar

1/3 cup Original Bisquick mix

1/2 teaspoon pumpkin pie spice

Pinch of salt

Whipped cream, for serving

Ground cinnamon, for serving


1. In small bowl, beat melted butter, egg, espresso and pumpkin with whisk. Add the sugar, Bisquick mix, pumpkin pie spice and salt. Mix until incorporated; batter may be lumpy.

2. Divide batter between 2 microwavable mugs. Microwave uncovered on High 2 minutes. Cool a few minutes before serving.

3. Top with whipped cream and a sprinkle of cinnamon.

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