On the East Coast, pumpkin is a symbol of autumn�s arrival. It is a favorite seasonal ingredient for pies, tarts; and cakes. Although some people prefer to make their own puree from sugar pumpkins, canned pumpkin is a fine substitute for this recipe.
Yield: 24 muffins
4 cups all-purpose flour
1 tablespoon ground cinnamon
2-1/4 teaspoons baking powder
2-1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups granulated sugar
2 cups firmly packed dark brown sugar
10 tablespoons (1 1/4 sticks) cold unsalted butter ~ cut into small cubes
6 large eggs
2-1/4 cups pumpkin puree, fresh or canned
3/4 cup milk
2 teaspoons vanilla extract
2-2/3 cups chopped walnut, toasted
To prepare pumpkin puree, preheat the oven to 375 degrees. Cut 1 sugar pumpkin in half and scoop out the seeds. Place the pumpkin halves cut-side down in a roasting pan. Add 1 cup water to the pan and bake for 45 minutes or until the skin wrinkles. Remove the pumpkin from the pan. When cool enough to handle, scoop out the flesh. Press the flesh through a fine sieve set over a bowl. Clean the sieve, then line it with a double layer of cheesecloth and set it over another bowl. Spoon the puree into the sieve and drain in the refrigerator overnight. more pumpkin puree info.
Preheat the oven to 375 degrees. Butter twenty-four 2-1/2� (1/2-cup) muffin pan cups.
In the bowl of a heavy-duty mixer, sift together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Stir in the granulated and brown sugars. Add the butter with the flour mixture and toss. With a paddle attach�ment at low speed, mix the butter into the flour mixture until the mixture resembles a coarse meal.
In a medium bowl, whisk the eggs; stir into the flour mixture. Stir in the pumpkin puree, milk, and vanilla, just until blended. With a rubber spatula, fold in the walnuts.
Spoon the batter evenly into the prepared muffin-pan cups. Bake 15 to 20 minutes, rotating the muffin pans between the upper and lower oven racks halfway through baking, until a wooden skewer inserted in the center of a muffin comes out clean. Cool the muffins in the pans 5 minutes. Remove the muffins from the pans and cool completely on wire racks.
Pumpkin Swirl Cake
Pumpkins speak of fall, and the autumn months are the best time to make this cake. Sage pairs with pumpkin in savory dishes. The soup�on of sage in this cake gives it a different twist.
Yield: 1 Cake, 10 Servings
1 small pumpkin, either sugar pumpkin or rouge vif d'�tampes
Soft butter for the pan
2 cups (10 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
15 tablespoons (7 ounces) unsalted butter, at room temperature
1 1/2 cups (10 1/2 ounces) granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
1/2 cup buttermilk, at room temperature
1 teaspoon finely chopped fresh sage, about 5 leaves (don't use dry sage)
Cook the pumpkin:
The pumpkin can be cooked a few days ahead.
Preheat the oven to 375 F.
Line a large baking pan with parchment paper.
Cut the pumpkin into halves. Place the pieces on the baking pan, cut side down. Bake in the oven until a skewer pierces them easily, about 30 minutes.
Cool the pumpkin halves. Scrape out the seeds and discard them. Scrape the flesh out of the rinds. Pur�e the flesh in a food processor. You will need 3/4 cup of pur�e for this recipe. Save the rest for another use. (It makes great soup.)
Make the cake:
Preheat the oven to 350 F
Generously butter a 2-quart Bundt pan.
Sift the flour, baking powder, salt, cinnamon, nutmeg, and cloves together.
Put the 15 tablespoons of butter in the bowl of a heavy-duty mixer. Beat it with the paddle attachment at medium speed until it is creamy and smooth. With the mixer on low, add the sugar in a steady stream. Beat the butter and sugar on medium speed until the mixture is lighter in color and fluffy.
In a separate bowl, beat the eggs together with a fork. With the mixer running, dribble the eggs into the butter and sugar.
Add the vanilla to the buttermilk.
Alternately add the dry ingredients and the buttermilk to the mixer bowl, starting and ending with the dry ingredients. Stop and scrape down the sides of the bowl when necessary.
Stir the sage into the pumpkin pur�e. Add about 1 cup of the batter to the pumpkin pur�e and fold the two together. Now fold the pumpkin mixture into the rest of the batter. Fold only 2 or 3 times, leaving swirls of pumpkin in the batter.
Pour the batter into the pan and smooth the top with a spatula. Place it on the middle shelf of the oven, and bake until the top is brown and a skewer inserted into the center comes out clean, about 45 to 50 minutes.
Cool the cake. Unmold it, and place it, right side up, on a serving plate.
Yield: 1 Cake, 10 Servings
1 small pumpkin, either sugar pumpkin or rouge vif d'�tampes
Soft butter for the pan
2 cups (10 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
15 tablespoons (7 ounces) unsalted butter, at room temperature
1 1/2 cups (10 1/2 ounces) granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
1/2 cup buttermilk, at room temperature
1 teaspoon finely chopped fresh sage, about 5 leaves (don't use dry sage)
Cook the pumpkin:
The pumpkin can be cooked a few days ahead.
Preheat the oven to 375 F.
Line a large baking pan with parchment paper.
Cut the pumpkin into halves. Place the pieces on the baking pan, cut side down. Bake in the oven until a skewer pierces them easily, about 30 minutes.
Cool the pumpkin halves. Scrape out the seeds and discard them. Scrape the flesh out of the rinds. Pur�e the flesh in a food processor. You will need 3/4 cup of pur�e for this recipe. Save the rest for another use. (It makes great soup.)
Make the cake:
Preheat the oven to 350 F
Generously butter a 2-quart Bundt pan.
Sift the flour, baking powder, salt, cinnamon, nutmeg, and cloves together.
Put the 15 tablespoons of butter in the bowl of a heavy-duty mixer. Beat it with the paddle attachment at medium speed until it is creamy and smooth. With the mixer on low, add the sugar in a steady stream. Beat the butter and sugar on medium speed until the mixture is lighter in color and fluffy.
In a separate bowl, beat the eggs together with a fork. With the mixer running, dribble the eggs into the butter and sugar.
Add the vanilla to the buttermilk.
Alternately add the dry ingredients and the buttermilk to the mixer bowl, starting and ending with the dry ingredients. Stop and scrape down the sides of the bowl when necessary.
Stir the sage into the pumpkin pur�e. Add about 1 cup of the batter to the pumpkin pur�e and fold the two together. Now fold the pumpkin mixture into the rest of the batter. Fold only 2 or 3 times, leaving swirls of pumpkin in the batter.
Pour the batter into the pan and smooth the top with a spatula. Place it on the middle shelf of the oven, and bake until the top is brown and a skewer inserted into the center comes out clean, about 45 to 50 minutes.
Cool the cake. Unmold it, and place it, right side up, on a serving plate.
Spiced Pumpkin Soup
Ingredients
* 1 tablespoon butter
* 1 cup onion, chopped
* 3 tablespoons all-purpose flour
* 1/2 teaspoon curry powder
* 1/4 teaspoon cumin
* 1/4 teaspoon ground nutmeg
* 2 garlic cloves, crushed
* 1 cup peeled and cubed sweet potato
* 1/4 teaspoon salt
* 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock
* 1 15-oz can of pumpkin
* 1 cup 1% milk
* 1 tablespoon fresh lime juice
Procedure
1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.
2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
5. Remove from heat and add lime juice.
* 1 tablespoon butter
* 1 cup onion, chopped
* 3 tablespoons all-purpose flour
* 1/2 teaspoon curry powder
* 1/4 teaspoon cumin
* 1/4 teaspoon ground nutmeg
* 2 garlic cloves, crushed
* 1 cup peeled and cubed sweet potato
* 1/4 teaspoon salt
* 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock
* 1 15-oz can of pumpkin
* 1 cup 1% milk
* 1 tablespoon fresh lime juice
Procedure
1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.
2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
5. Remove from heat and add lime juice.
Peppery Pumpkin Risotto
Ingredients
* 1 3/4 cups (400g) risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Vialone, Nano and Maratelli.)
* 1 tablespoon butter
* 2 tablespoons extra-virgin olive oil
* 1 small yellow onion diced
* ½ cup (60ml) of sweet white wine, such as Riesling
* 4½ cups (1kg) chicken stock/broth
* 1½ (360g) cups cooked pumpkin, or 1 (15-ounce) can pumpkin puree
* 1½ teaspoons grated fresh ginger
* ¼ teaspoon cayenne pepper
* 1 cup (240g) grated Parmesan cheese
* salt and freshly ground black pepper taste
Preparation
Make sure your stock is simmering before you begin. It's important that the temperature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little.
1. In a large thick pot combine oil, butter, and onion, and sauté over medium heat until the onion is soft, about 6 minutes.
2. Add rice and stir until well coated with oil and butter. Increase heat to medium high and add wine. Stir constantly until wine has been absorbed.
3. Add broth, ½ (120ml) cup at a time, stirring constantly, and adding more liquid as it is absorbed.
4. Once the rice has absorbed all the broth, reduce heat to medium-low. Taste to check the texture. The rice should be firm, but cooked through. If the rice is too hard or dry, add more broth, ½ cup (120ml) at a time.
5. When the rice reaches the desired texture, stir in the pumpkin, ginger, and cayenne pepper. Cook, stirring constantly, 2-3 minutes. Stir in Parmesan cheese, then season to taste with salt and pepper.
* 1 3/4 cups (400g) risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Vialone, Nano and Maratelli.)
* 1 tablespoon butter
* 2 tablespoons extra-virgin olive oil
* 1 small yellow onion diced
* ½ cup (60ml) of sweet white wine, such as Riesling
* 4½ cups (1kg) chicken stock/broth
* 1½ (360g) cups cooked pumpkin, or 1 (15-ounce) can pumpkin puree
* 1½ teaspoons grated fresh ginger
* ¼ teaspoon cayenne pepper
* 1 cup (240g) grated Parmesan cheese
* salt and freshly ground black pepper taste
Preparation
Make sure your stock is simmering before you begin. It's important that the temperature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little.
1. In a large thick pot combine oil, butter, and onion, and sauté over medium heat until the onion is soft, about 6 minutes.
2. Add rice and stir until well coated with oil and butter. Increase heat to medium high and add wine. Stir constantly until wine has been absorbed.
3. Add broth, ½ (120ml) cup at a time, stirring constantly, and adding more liquid as it is absorbed.
4. Once the rice has absorbed all the broth, reduce heat to medium-low. Taste to check the texture. The rice should be firm, but cooked through. If the rice is too hard or dry, add more broth, ½ cup (120ml) at a time.
5. When the rice reaches the desired texture, stir in the pumpkin, ginger, and cayenne pepper. Cook, stirring constantly, 2-3 minutes. Stir in Parmesan cheese, then season to taste with salt and pepper.
Pumpkin Substitute
Ingredients
* 2 onions
* carrots
* potatoes
* zucchinis (courgettes)
* oil for frying
* 200g chopped pumpkin
* chickpeas
* water
Procedure
1. Fry onions, carrots, potatoes, and zucchinis in a spoonful of oil.
2. Add pumpkin and chickpeas.
3. Cover with hot water and simmer.
4. The soup is ready when the carrots are soft.
* 2 onions
* carrots
* potatoes
* zucchinis (courgettes)
* oil for frying
* 200g chopped pumpkin
* chickpeas
* water
Procedure
1. Fry onions, carrots, potatoes, and zucchinis in a spoonful of oil.
2. Add pumpkin and chickpeas.
3. Cover with hot water and simmer.
4. The soup is ready when the carrots are soft.
Pumpkin Soup
Ingredients
* 2 onions
* carrots
* potatoes
* zucchinis (courgettes)
* oil for frying
* 200g chopped pumpkin
* chickpeas
* water
Procedure
1. Fry onions, carrots, potatoes, and zucchinis in a spoonful of oil.
2. Add pumpkin and chickpeas.
3. Cover with hot water and simmer.
4. The soup is ready when the carrots are soft.
* 2 onions
* carrots
* potatoes
* zucchinis (courgettes)
* oil for frying
* 200g chopped pumpkin
* chickpeas
* water
Procedure
1. Fry onions, carrots, potatoes, and zucchinis in a spoonful of oil.
2. Add pumpkin and chickpeas.
3. Cover with hot water and simmer.
4. The soup is ready when the carrots are soft.
Pumpkin Bread
Pumpkin Bread is a type of moist "quick" bread that is relatively simple to make.
Ingredients
* 3½ cups (840 ml) flour
* 2 teaspoons baking soda
* 1½ teaspoons salt
* 2 teaspoons cinnamon
* 1 teaspoon nutmeg
* 3 cups (720 ml) sugar
* 1 cup (240 ml) vegetable oil
* 4 eggs
* ⅔ cups (160 ml) water
* 2 c. canned pumpkin
Method
1. Preheat oven to 180 °C (350 °F).
2. Sift dry ingredients together.
3. Mix pumpkin, water, oil and eggs together in another bowl. Pour into dry mixture and mix well.
4. Pour into 2 greased 9x5x3-inch loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted in middle of loaf comes out clean. Cool before removing from pans.
Ingredients
* 3½ cups (840 ml) flour
* 2 teaspoons baking soda
* 1½ teaspoons salt
* 2 teaspoons cinnamon
* 1 teaspoon nutmeg
* 3 cups (720 ml) sugar
* 1 cup (240 ml) vegetable oil
* 4 eggs
* ⅔ cups (160 ml) water
* 2 c. canned pumpkin
Method
1. Preheat oven to 180 °C (350 °F).
2. Sift dry ingredients together.
3. Mix pumpkin, water, oil and eggs together in another bowl. Pour into dry mixture and mix well.
4. Pour into 2 greased 9x5x3-inch loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted in middle of loaf comes out clean. Cool before removing from pans.
Pumpkin Scones
Savory Pumpkin Scones
Ingredients
* 2 cups self-raising flour, sifted
* ¼ cup skim milk powder
* 2 spring onions, chopped (a.k.a. shallots, green onions)
* ¼ tsp. ground nutmeg
* ¾ cup cold cooked pumpkin
* ½ cup buttermilk
* ½ cup natural mineral water
* Cottage cheese or butter, for serving (optional)
[edit] Procedure
1. Preheat oven to 220°C (430°F).
2. Combine the flour, milk powder, onion and nutmeg.
3. Fold through the pumpkin, buttermilk and mineral water to make the dough.
4. Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝".
5. Using a 2" scone cutter, press out 12 rounds.
6. Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden.
7. Serve with dollops of cottage cheese or butter.
Sweet Pumpkin Scones
Ingredients
* ¼ cup butter or margarine, softened slightly
* ¼ cup sugar
* 1 egg
* 2 Tbsp. corn syrup
* 1 cup cooked, mashed butternut squash, pumpkin, or other squash
* 2⅔ cups all-purpose flour
* 2 tsp. cream of tartar
* 1 tsp. baking soda
* pinch of salt
* ½ teaspoon ground nutmeg
* pinch of ground ginger
* ⅓ cup milk (or less)
Procedure
1. Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.
2. In a separate bowl, beat butter and sugar together with an electric mixer. Add in the egg and corn syrup (mix the rest with a spoon so it won't be over-mixed).
3. Stir in the squash and half of the sifted dry ingredients.
4. Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.
5. Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾" thick (just under an inch).
6. Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray (I used my large pizza pan, which only just accommodated them).
7. Bake at 230°C (450°F) for 18 minutes.
Ingredients
* 2 cups self-raising flour, sifted
* ¼ cup skim milk powder
* 2 spring onions, chopped (a.k.a. shallots, green onions)
* ¼ tsp. ground nutmeg
* ¾ cup cold cooked pumpkin
* ½ cup buttermilk
* ½ cup natural mineral water
* Cottage cheese or butter, for serving (optional)
[edit] Procedure
1. Preheat oven to 220°C (430°F).
2. Combine the flour, milk powder, onion and nutmeg.
3. Fold through the pumpkin, buttermilk and mineral water to make the dough.
4. Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝".
5. Using a 2" scone cutter, press out 12 rounds.
6. Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden.
7. Serve with dollops of cottage cheese or butter.
Sweet Pumpkin Scones
Ingredients
* ¼ cup butter or margarine, softened slightly
* ¼ cup sugar
* 1 egg
* 2 Tbsp. corn syrup
* 1 cup cooked, mashed butternut squash, pumpkin, or other squash
* 2⅔ cups all-purpose flour
* 2 tsp. cream of tartar
* 1 tsp. baking soda
* pinch of salt
* ½ teaspoon ground nutmeg
* pinch of ground ginger
* ⅓ cup milk (or less)
Procedure
1. Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.
2. In a separate bowl, beat butter and sugar together with an electric mixer. Add in the egg and corn syrup (mix the rest with a spoon so it won't be over-mixed).
3. Stir in the squash and half of the sifted dry ingredients.
4. Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.
5. Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾" thick (just under an inch).
6. Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray (I used my large pizza pan, which only just accommodated them).
7. Bake at 230°C (450°F) for 18 minutes.
Pumpkin Pie
Pumpkin Pie
Servings: 8
Time: 60 minutes + cooling
Difficulty: Easy
Pumpkin pie is a traditional American holiday dessert. It consists of a pumpkin-based custard baked in a single pie shell. The pie is traditionally served with whipped cream.
Ingredients
* 2 cups (480ml) milk, scalded
* 2 cups (450g) pumpkin, cooked and strained (or plain canned pumpkin)
* 1 cup (240ml) maple syrup
* 1/8 cup (30g) sugar
* 1 Tbsp. flour
* ½ tsp. salt
* 1 tsp. ginger
* 1 tsp. cinnamon
* 1/4 tsp. nutmeg (optional)
* 2 large eggs, beaten
* 1 unbaked nine-inch pie shell
Procedure
1. Preheat oven to 180 °C (350 °F).
2. Blend all ingredients, except the pie shell, together.
3. Pour into the unbaked pie shell.
4. Bake at 180 °C (350 °F) for 45 minutes.
5. Let cool and serve.
Notes, tips, and variations
Pumpkin pie
* This recipe replaces much of the sugar normally found in a pumpkin pie recipe with maple syrup. Use only real 100 percent maple syrup, not maple-flavored pancake syrup, as their sugar content is different. You can also use brown sugar instead of maple syrup.
Note substitutions, below.
* Prepare the raw pumpkin by skinning and cutting into 1" cubes. Bake at 350 °F (180 °C) for an hour and then turn off the heat. Leave the pumpkin in the oven for another hour or two, this will reduce the moisture content. The pumpkin may also be steamed but may end up with too much moisture, resulting in a runny pie. A 10" (25cm)-diameter pumpkin will make 4 to 6 pies. The pumpkin may also be baked whole and skinned afterwards.
* Pumpkin pie has no top crust, which makes most forms of decoration impossible, but for a more aesthetically-pleasing pie, put dollops of real whipped cream on each slice, or add a decorative rim to the side crust with artfully layered dough cut-outs, in the shape of fall leaves, squash or pumpkins.
* Variant: Chocolate-covered pumpkin pie
o After the pie has cooled, melt 2 oz. (55g) of sweetened chocolate (milk or dark) and pour over the top of the pie. Be sure to completely cover the pumpkin. Refrigerate to set the chocolate.
Substitutions
* 14 oz. (1 can) sweetened condensed milk can replace the scalded milk and maple syrup.
* 2 cups of plain canned pumpkin can replace the cooked and strained pumpkin.
Do not use "pumpkin pie filling", which has added spices.
Servings: 8
Time: 60 minutes + cooling
Difficulty: Easy
Pumpkin pie is a traditional American holiday dessert. It consists of a pumpkin-based custard baked in a single pie shell. The pie is traditionally served with whipped cream.
Ingredients
* 2 cups (480ml) milk, scalded
* 2 cups (450g) pumpkin, cooked and strained (or plain canned pumpkin)
* 1 cup (240ml) maple syrup
* 1/8 cup (30g) sugar
* 1 Tbsp. flour
* ½ tsp. salt
* 1 tsp. ginger
* 1 tsp. cinnamon
* 1/4 tsp. nutmeg (optional)
* 2 large eggs, beaten
* 1 unbaked nine-inch pie shell
Procedure
1. Preheat oven to 180 °C (350 °F).
2. Blend all ingredients, except the pie shell, together.
3. Pour into the unbaked pie shell.
4. Bake at 180 °C (350 °F) for 45 minutes.
5. Let cool and serve.
Notes, tips, and variations
Pumpkin pie
* This recipe replaces much of the sugar normally found in a pumpkin pie recipe with maple syrup. Use only real 100 percent maple syrup, not maple-flavored pancake syrup, as their sugar content is different. You can also use brown sugar instead of maple syrup.
Note substitutions, below.
* Prepare the raw pumpkin by skinning and cutting into 1" cubes. Bake at 350 °F (180 °C) for an hour and then turn off the heat. Leave the pumpkin in the oven for another hour or two, this will reduce the moisture content. The pumpkin may also be steamed but may end up with too much moisture, resulting in a runny pie. A 10" (25cm)-diameter pumpkin will make 4 to 6 pies. The pumpkin may also be baked whole and skinned afterwards.
* Pumpkin pie has no top crust, which makes most forms of decoration impossible, but for a more aesthetically-pleasing pie, put dollops of real whipped cream on each slice, or add a decorative rim to the side crust with artfully layered dough cut-outs, in the shape of fall leaves, squash or pumpkins.
* Variant: Chocolate-covered pumpkin pie
o After the pie has cooled, melt 2 oz. (55g) of sweetened chocolate (milk or dark) and pour over the top of the pie. Be sure to completely cover the pumpkin. Refrigerate to set the chocolate.
Substitutions
* 14 oz. (1 can) sweetened condensed milk can replace the scalded milk and maple syrup.
* 2 cups of plain canned pumpkin can replace the cooked and strained pumpkin.
Do not use "pumpkin pie filling", which has added spices.
Pumpkin Pie
Pumpkin Pie
Servings: 8
Time: 60 minutes + cooling
Difficulty: Easy
Pumpkin pie is a traditional American holiday dessert. It consists of a pumpkin-based custard baked in a single pie shell. The pie is traditionally served with whipped cream.
Ingredients
* 2 cups (480ml) milk, scalded
* 2 cups (450g) pumpkin, cooked and strained (or plain canned pumpkin)
* 1 cup (240ml) maple syrup
* 1/8 cup (30g) sugar
* 1 Tbsp. flour
* ½ tsp. salt
* 1 tsp. ginger
* 1 tsp. cinnamon
* 1/4 tsp. nutmeg (optional)
* 2 large eggs, beaten
* 1 unbaked nine-inch pie shell
Procedure
1. Preheat oven to 180 °C (350 °F).
2. Blend all ingredients, except the pie shell, together.
3. Pour into the unbaked pie shell.
4. Bake at 180 °C (350 °F) for 45 minutes.
5. Let cool and serve.
Notes, tips, and variations
Pumpkin pie
* This recipe replaces much of the sugar normally found in a pumpkin pie recipe with maple syrup. Use only real 100 percent maple syrup, not maple-flavored pancake syrup, as their sugar content is different. You can also use brown sugar instead of maple syrup.
Note substitutions, below.
* Prepare the raw pumpkin by skinning and cutting into 1" cubes. Bake at 350 °F (180 °C) for an hour and then turn off the heat. Leave the pumpkin in the oven for another hour or two, this will reduce the moisture content. The pumpkin may also be steamed but may end up with too much moisture, resulting in a runny pie. A 10" (25cm)-diameter pumpkin will make 4 to 6 pies. The pumpkin may also be baked whole and skinned afterwards.
* Pumpkin pie has no top crust, which makes most forms of decoration impossible, but for a more aesthetically-pleasing pie, put dollops of real whipped cream on each slice, or add a decorative rim to the side crust with artfully layered dough cut-outs, in the shape of fall leaves, squash or pumpkins.
* Variant: Chocolate-covered pumpkin pie
o After the pie has cooled, melt 2 oz. (55g) of sweetened chocolate (milk or dark) and pour over the top of the pie. Be sure to completely cover the pumpkin. Refrigerate to set the chocolate.
Substitutions
* 14 oz. (1 can) sweetened condensed milk can replace the scalded milk and maple syrup.
* 2 cups of plain canned pumpkin can replace the cooked and strained pumpkin.
Do not use "pumpkin pie filling", which has added spices.
Servings: 8
Time: 60 minutes + cooling
Difficulty: Easy
Pumpkin pie is a traditional American holiday dessert. It consists of a pumpkin-based custard baked in a single pie shell. The pie is traditionally served with whipped cream.
Ingredients
* 2 cups (480ml) milk, scalded
* 2 cups (450g) pumpkin, cooked and strained (or plain canned pumpkin)
* 1 cup (240ml) maple syrup
* 1/8 cup (30g) sugar
* 1 Tbsp. flour
* ½ tsp. salt
* 1 tsp. ginger
* 1 tsp. cinnamon
* 1/4 tsp. nutmeg (optional)
* 2 large eggs, beaten
* 1 unbaked nine-inch pie shell
Procedure
1. Preheat oven to 180 °C (350 °F).
2. Blend all ingredients, except the pie shell, together.
3. Pour into the unbaked pie shell.
4. Bake at 180 °C (350 °F) for 45 minutes.
5. Let cool and serve.
Notes, tips, and variations
Pumpkin pie
* This recipe replaces much of the sugar normally found in a pumpkin pie recipe with maple syrup. Use only real 100 percent maple syrup, not maple-flavored pancake syrup, as their sugar content is different. You can also use brown sugar instead of maple syrup.
Note substitutions, below.
* Prepare the raw pumpkin by skinning and cutting into 1" cubes. Bake at 350 °F (180 °C) for an hour and then turn off the heat. Leave the pumpkin in the oven for another hour or two, this will reduce the moisture content. The pumpkin may also be steamed but may end up with too much moisture, resulting in a runny pie. A 10" (25cm)-diameter pumpkin will make 4 to 6 pies. The pumpkin may also be baked whole and skinned afterwards.
* Pumpkin pie has no top crust, which makes most forms of decoration impossible, but for a more aesthetically-pleasing pie, put dollops of real whipped cream on each slice, or add a decorative rim to the side crust with artfully layered dough cut-outs, in the shape of fall leaves, squash or pumpkins.
* Variant: Chocolate-covered pumpkin pie
o After the pie has cooled, melt 2 oz. (55g) of sweetened chocolate (milk or dark) and pour over the top of the pie. Be sure to completely cover the pumpkin. Refrigerate to set the chocolate.
Substitutions
* 14 oz. (1 can) sweetened condensed milk can replace the scalded milk and maple syrup.
* 2 cups of plain canned pumpkin can replace the cooked and strained pumpkin.
Do not use "pumpkin pie filling", which has added spices.
Pumpkin Bread
Pumpkin Bread
Ingredients
* 1½ cups sugar
* 1 cup oil
* 3 eggs, beaten
* 1 (15-ounce) can pumpkin
* 3 cups flour
* ¾ teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon cinnamon
* 1/2 teaspoon cloves
* ½ teaspoon ground nutmeg
* ¾ teaspoon salt
* ½ cup chopped nuts
* Cooking spray
Directions
1. Preheat oven to 350°F.
2. Beat sugar and oil using electric hand mixer.
3. Add eggs and pumpkin and beat lightly.
4. Add flour, then baking powder, baking soda, cinnamon, cloves, nutmeg, salt, and nuts if desired.
5. Mix well.
6. Pour into two baking pans sprayed lightly with cooking spray.
7. Bake until toothpick comes out clean from the center, about 40 to 45 minutes.
8. Cool and serve.
Tips, Notes, and Variations
* Chopped walnuts, are particularly good in this bread, but your favorite nuts will do.
* If cooking in a Dutch oven, preheat with about 14 charcoal briquettes, with about 10 or 11 on top and 3 or 4 on the bottom. If you're cooking outdoors, you'll have to use a hand mixer or a strong arm with the spoon.
* If your bread sticks to the greased pan, try coating the greased pan with a thin layer of flour.
* If you want to use fresh cooked pumpkin instead of canned pumpkin, follow these directions:
- Cut the a small cooking/pie pumpkin into small section (that will fit into the pot you will use to cook them)
- Bring water to a boil in a large pot (enough water so the none of the pumpkin slices will be sitting on the bottom of the pot)
- Add pumpkin slices to the boiling water, cook approx. 15 minutes or until pumpkin is soft
- Remove pumpkin slices from water
- Using a knife or spoon, peel/cut away the skin
- The pumpkin can be used right away for cooking, or can be refrigerated/frozen until needed
Ingredients
* 1½ cups sugar
* 1 cup oil
* 3 eggs, beaten
* 1 (15-ounce) can pumpkin
* 3 cups flour
* ¾ teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon cinnamon
* 1/2 teaspoon cloves
* ½ teaspoon ground nutmeg
* ¾ teaspoon salt
* ½ cup chopped nuts
* Cooking spray
Directions
1. Preheat oven to 350°F.
2. Beat sugar and oil using electric hand mixer.
3. Add eggs and pumpkin and beat lightly.
4. Add flour, then baking powder, baking soda, cinnamon, cloves, nutmeg, salt, and nuts if desired.
5. Mix well.
6. Pour into two baking pans sprayed lightly with cooking spray.
7. Bake until toothpick comes out clean from the center, about 40 to 45 minutes.
8. Cool and serve.
Tips, Notes, and Variations
* Chopped walnuts, are particularly good in this bread, but your favorite nuts will do.
* If cooking in a Dutch oven, preheat with about 14 charcoal briquettes, with about 10 or 11 on top and 3 or 4 on the bottom. If you're cooking outdoors, you'll have to use a hand mixer or a strong arm with the spoon.
* If your bread sticks to the greased pan, try coating the greased pan with a thin layer of flour.
* If you want to use fresh cooked pumpkin instead of canned pumpkin, follow these directions:
- Cut the a small cooking/pie pumpkin into small section (that will fit into the pot you will use to cook them)
- Bring water to a boil in a large pot (enough water so the none of the pumpkin slices will be sitting on the bottom of the pot)
- Add pumpkin slices to the boiling water, cook approx. 15 minutes or until pumpkin is soft
- Remove pumpkin slices from water
- Using a knife or spoon, peel/cut away the skin
- The pumpkin can be used right away for cooking, or can be refrigerated/frozen until needed
Pumpkin Bread
Pumpkin Bread II
Servings: 16
Time: 1 hour
Difficulty: Medium
Pumpkin Bread
Ingredients
* 4 eggs
* 1 cups canola oil
* 1 (15-ounce) can pumpkin puree
* 3 cups sugar
* 3½ cups flour
* 1½ teaspoons baking soda
* 2 teaspoons salt
* 2 teaspoons ground allspice
* 2 teaspoons ground cinnamon
* 1½ teaspoons nutmeg
* 2 tablespoon raw pumpkin seeds, for garnish
Directions
1. Preheat oven to 375°F.
2. Butter and lightly flour 2 medium loaf pans (8 1/2 by 4 1/2 by 2 1/2 inches).
3. Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.
4. In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.
5. With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.
6. Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.
7. Divide the mixture equally between the 2 loaf pans.
8. Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.
9. Bake 40 to 45 minutes until a tester inserted into the center of each loaf comes out clean.
10. Allow loaves to cool in the pans for 5 to 10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.
Servings: 16
Time: 1 hour
Difficulty: Medium
Pumpkin Bread
Ingredients
* 4 eggs
* 1 cups canola oil
* 1 (15-ounce) can pumpkin puree
* 3 cups sugar
* 3½ cups flour
* 1½ teaspoons baking soda
* 2 teaspoons salt
* 2 teaspoons ground allspice
* 2 teaspoons ground cinnamon
* 1½ teaspoons nutmeg
* 2 tablespoon raw pumpkin seeds, for garnish
Directions
1. Preheat oven to 375°F.
2. Butter and lightly flour 2 medium loaf pans (8 1/2 by 4 1/2 by 2 1/2 inches).
3. Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.
4. In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.
5. With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.
6. Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.
7. Divide the mixture equally between the 2 loaf pans.
8. Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.
9. Bake 40 to 45 minutes until a tester inserted into the center of each loaf comes out clean.
10. Allow loaves to cool in the pans for 5 to 10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.
Minestra
Minestra - a typical Genoese dish not to be confused with the Basque ‘menestra’ which is simply mixed boiled vegetables, or with Italian minestrone, a thick vegetable soup.
Ingredients
* 2 courgettes
* 1 aubergine
* 1 large piece pumpkin
* 1 onion
* 1 kohlrabi (colinabo)
* 2 turnips
* 1 head of garlic
* fresh basil
* olive oil
* fideua (spaghetti)
* kidney beans (previously soaked overnight)
* salt and pepper
* 1 UK pint (600ml) vegetable stock
Procedure
1. In a large pot or pressure cooker, place the first six ingredients, roughly diced. Add a pint of vegetable stock and a tablespoon of oil. Bring to pressure and cook for 8 – 10 minutes, or simmer in a large pot for an hour. Cool, then purée the whole thing.
2. Place a large handful of basil leaves and about 6 cloves of garlic in a mortar and pound until roughly crushed and a gritty paste is achieved. Add to the pot, stir and season to taste.
3. Meanwhile, boil the beans separately and, when soft, add to purée mixture. (Dried kidney beans will cause nausea, vomiting and diarrhea unless they have been boiled briskly (a slow cooker will not do - it can even make things worse) for at least twenty minutes to destroy the very indigestible phytohaemagglutinin that they contain - they will then need another 60-90 minutes slow simmer to be tender. Tinned kidney beans are quite safe and do not need pre-cooking as their preparation involves sufficient heat to destroy the toxin.)
4. Boil the pasta until al dente then add to mixture.
5. Serve with grated Parmesan or hard Edam sprinkled over it.
Ingredients
* 2 courgettes
* 1 aubergine
* 1 large piece pumpkin
* 1 onion
* 1 kohlrabi (colinabo)
* 2 turnips
* 1 head of garlic
* fresh basil
* olive oil
* fideua (spaghetti)
* kidney beans (previously soaked overnight)
* salt and pepper
* 1 UK pint (600ml) vegetable stock
Procedure
1. In a large pot or pressure cooker, place the first six ingredients, roughly diced. Add a pint of vegetable stock and a tablespoon of oil. Bring to pressure and cook for 8 – 10 minutes, or simmer in a large pot for an hour. Cool, then purée the whole thing.
2. Place a large handful of basil leaves and about 6 cloves of garlic in a mortar and pound until roughly crushed and a gritty paste is achieved. Add to the pot, stir and season to taste.
3. Meanwhile, boil the beans separately and, when soft, add to purée mixture. (Dried kidney beans will cause nausea, vomiting and diarrhea unless they have been boiled briskly (a slow cooker will not do - it can even make things worse) for at least twenty minutes to destroy the very indigestible phytohaemagglutinin that they contain - they will then need another 60-90 minutes slow simmer to be tender. Tinned kidney beans are quite safe and do not need pre-cooking as their preparation involves sufficient heat to destroy the toxin.)
4. Boil the pasta until al dente then add to mixture.
5. Serve with grated Parmesan or hard Edam sprinkled over it.
Mashed Pumpkin
Mashed Pumpkin
Servings: 4-6
Time: prep: 20 minutes
baking: ~90 minutes
Difficulty: Very Easy
Ingredients
* 1 small pumpkin
* Salt pinch, to taste
* Pepper pinch, to taste
* Butter tablespoon or so, to taste
Procedure
1. Clean your pumpkin well, being careful to remove manure, dirt, etc. Chop off the stem.
2. Cook the cleaned pumpkin in a 375 °F oven for approx 45 minutes per 250g. A small pumpkin of less than 500g works best.
3. Remove pumpkin and allow to rest for 5-10 minutes.
4. During this time, take out sea salt, butter, and your pepper mill.
5. Chop pumpkin in half with cleaver, butcher knife, or kitchen hatchet.
6. Remove seeds and guts; roast seeds and discard the rest.
7. Separate the skin from the flesh.
8. Place hot pumpkin flesh in a food processor, along with salt, pepper, and butter to taste.
Notes, tips and variations
* If pumpkin is not soft when removed from oven, place back in for 10-15 minutes each time.
* An alternative if you have no food processor is to mash the pumpkin flesh by hand until nearly smooth.
Servings: 4-6
Time: prep: 20 minutes
baking: ~90 minutes
Difficulty: Very Easy
Ingredients
* 1 small pumpkin
* Salt pinch, to taste
* Pepper pinch, to taste
* Butter tablespoon or so, to taste
Procedure
1. Clean your pumpkin well, being careful to remove manure, dirt, etc. Chop off the stem.
2. Cook the cleaned pumpkin in a 375 °F oven for approx 45 minutes per 250g. A small pumpkin of less than 500g works best.
3. Remove pumpkin and allow to rest for 5-10 minutes.
4. During this time, take out sea salt, butter, and your pepper mill.
5. Chop pumpkin in half with cleaver, butcher knife, or kitchen hatchet.
6. Remove seeds and guts; roast seeds and discard the rest.
7. Separate the skin from the flesh.
8. Place hot pumpkin flesh in a food processor, along with salt, pepper, and butter to taste.
Notes, tips and variations
* If pumpkin is not soft when removed from oven, place back in for 10-15 minutes each time.
* An alternative if you have no food processor is to mash the pumpkin flesh by hand until nearly smooth.
Chocolate Chip Pumpkin Cookies
Chocolate Chip Pumpkin Cookies
Ingredients
* 1 c oil
* 2 eggs
* 4 c sugar
* 4 c pumpkin
* 5 c. flour
* 1 tsp cinnamon
* ½ tsp nutmeg
* 4 tsp soda
* 1 tsp cloves
* 2 c pecans or almonds, chopped
* 1 c granola, rolled oats or grape nuts
* 1 pkg 12 oz. Chocolate chips
Procedure
1. Preheat oven to 375 F.
2. In a large bowl, combine and wet ingredients.
3. Sift flour, cinnamon, nutmeg, soda, and cloves together in a separate bowl.
4. Blend into wet ingredients.
5. Mix in nuts, granola, and chocolate chips
6. Drop spoonfuls of dough onto greased cookie sheet
7. Bake at 375 for 10-12 mins.
Ingredients
* 1 c oil
* 2 eggs
* 4 c sugar
* 4 c pumpkin
* 5 c. flour
* 1 tsp cinnamon
* ½ tsp nutmeg
* 4 tsp soda
* 1 tsp cloves
* 2 c pecans or almonds, chopped
* 1 c granola, rolled oats or grape nuts
* 1 pkg 12 oz. Chocolate chips
Procedure
1. Preheat oven to 375 F.
2. In a large bowl, combine and wet ingredients.
3. Sift flour, cinnamon, nutmeg, soda, and cloves together in a separate bowl.
4. Blend into wet ingredients.
5. Mix in nuts, granola, and chocolate chips
6. Drop spoonfuls of dough onto greased cookie sheet
7. Bake at 375 for 10-12 mins.
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