Preparing Pumpkin Puree

Pumpkin Fritters

Spiced Pumpkin Soup

Stuffed Pumpkin

Pureed Pumpkin with Bourbon and Pecans

Pumpkin Coffee Cake

Pumpkin Spice Cake

Pumpkin Cheesecake

Pumpkin Rum Custards

Pumpkin Ginger Snap Ice Cream

Pumpkins Hermits

 Preparing Pumpkin Puree

1 sugar pumpkin, 3 – 4 pounds

1. Prick several holes around the top of the pumpkin with a metal skewer to act as steam vents.  (If you don’t do this, the pumpkin will explode in your oven!!!!) Set the oven to 350 degrees and bake for about forty-five minutes to one hour.  To test for doneness, insert the metal skewer – when it slides in easily and can move about, the flesh is cooked. 
2. Allow to cool to touch; cut it into pieces and easily remove the seeds and membrane and discard.
3. Cut off the skin to remove it from the flesh.

OR

4. To steam pumpkin (never boil it as it looses considerable flavour and becomes too mushy.)  Cut it into manageable chunks and remove the skin.  Steam the pieces until they are easily pierced with a skewer, about 20 minutes.

5. Once you have removed the flesh from the skin, puree the pumpkin in a food processor or food mill.  A food mill is actually the best tool to use as it eliminates any stringy fibers.  The processor tends to produce a soupy end result. 

6. Thoroughly drain the pureed pumpkin by placing it in cheesecloth and then in a colander to allow it to drip; as the dripping slows, tighten the cheesecloth a bit to extract as much moisture as possible from the flesh.  Keep in mind what the canned pureed pumpkin looks like and you will know how dry this really is.  Too much moisture will completely alter the final result in any recipe. 
7. To extract as much moisture as possible, pour the puree into a saucepan.  Heat, stirring continuously over low heat until no more steam rises. Now you have recipe ready pumpkin!! 

 Pumpkin Fritters

Serves 4 - 6

            2 – 2 ½ cups all-purpose flour                       1/3  cup milk     

            1 teaspoon baking powder                            6 tablespoons butter, melted

            ½ teaspoon salt                                           1 large egg, beaten

            1 cup pumpkin puree                                    Vegetable oil for deep frying

                                                Freshly grated nutmeg

1. In a large mixing bowl, combine 2 cups of the flour, baking powder and salt.  Whisk to blend thoroughly. In a separate bowl, beat together the pumpkin, milk, butter and egg.  When well blended, add to the dry ingredients and mix.  Add as much additional flour as needed to form a soft dough that rolls easily.
2. Turn out onto a floured surface and roll to ½ -inch thickness. Cut into small rounds (1 to 1 ½ inches) with a biscuit or canapé cutter.  Heat thi oil in a deep-fat fryer to 375 degrees and add 10 – 12 fritters at a time.  Fry until lightly browned on both sides and drain on absorbent paper.  Sprinkle with nutmeg and serve hot.
3. Serves 4 - 6
4. These are great as an appetizer or arranged around a roast of beef as a vegetable accompaniment.

 Spiced Pumpkin Soup

3 cups of water                                                             2 cups medium or whipping   

1 small pumpkin (2 ½ - 3 lbs.)                                          cream

   peeled, seeded and cut into                                         2 tablespoons butter

   chunks                                                                      3 tablespoons dark rum

6 whole cloves                                                                 Salt and freshly ground

6 whole allspice                                                                black pepper

3 coriander seeds                                                             Tossed croutons for garnish

1. In a large saucepan, combine the water, pumpkin, cloves, allspice and coriander seed.  Cover and cook at a gentle bubble for 30 minutes or until the  pumpkin is tender enough to mash against the side of the pan.
2. Put the mixture through a food mill.  then return it to the saucepan an stir in the cream.  Add the butter, rum, salt and pepper.  Heat gently until warmed through.  Ladle into soup bowls and garnish with croutons.
3. Serves 6
4. This spicy soup is a great start to an autumn gathering.

 Stuffed Pumpkin

1 medium pumpkin (4 pounds)                                   ½ teaspoon dried thyme

Salt and freshly ground black                                     2 cups beef broth

   pepper                                                                  ½ cup red wine

4 tablespoons vegetable oil                                        2 tablespoons tomato paste

2 tablespoons butter                                                  1 bay leaf

1 medium onion, coarsely                                          ¼ cup raisins

   chopped

1 garlic clove, minced or pressed                                ¼ teaspoons ground allspice

1 ½ pounds ground beef                                             1 ½ cups cooked rice

Salt and freshly ground black pepper                           ½ cup grated Cheddar cheese

1. Bake or microwave the pumpkin (Refer to How to Prepare Pumpkin directions).  When cool enough to handle, cut off the top and reserve it. Scoop out the seeds and membranes and discard.  Sprinkle the flesh with salt and pepper.
2. Heat the oil and butter in a large skillet until the butter is melted.  Add the onion and garlic and toss to coat.  Stir over medium heat until the onion is tender.  Add the ground beef and continue stirring until the meat is browned.  Sprinkle on the salt, pepper and thyme.  Add the beef broth, wine, tomato paste, bay leaf, raisins and allspice.  Cook briskly until most of the liquid is evaporated.  Remove the bay leaf.
3. Preheat the oven to 350 degrees.  Stir the cooked rice into the meat mixture.  Then, spoon the stuffing into the pumpkin cavity and sprinkle with the grated cheese.  Place the pumpkin on a flat baking sheet or an ovenproof platter and bake for 12 – 15 minutes to melt the cheese.  Replace the top of the pumpkin and serve.
4. Serves 8
5. When serving, make sure to scoop away a portion of the cooked pumpkin with each spoonful of stuffing.

 Pureed Pumpkin with Bourbon and Pecans

 

1 small pumpkin (2 ½ - 3 pounds)                             Salt and freshly ground black

3 tablespoons bourbon                                              pepper

2 tablespoons light brown sugar                                 freshly grated nutmeg

2 tablespoons honey                                                 ½ cup coarsely chipped pecans

4 tablespoons butter, cut into

   chunks                    

1. Bake or microwave the pumpkin (see How to prepare pumpkin).  When cool enough to handle, remove the top and scoop out the seeds and membranes.  Cut the pumpkin onto quarters and spoon the soft flesh away from the rind.
2. Force the flesh through a food mill and transfer to a wide saucepan.  Place over low heat and stir constantly until no more steam rises and the pumpkin begins to stick to the bottom of the pan.  Immediately add the bourbon, brown sugar, honey and butter.  Continue stirring until the butter is melted and the honey is blended in.  Remove from the heat and stir in the salt and pepper.
3. Preheat the oven to 350 degrees.  Generously butter a shallow casserole dish.  Pour the pumpkin puree into the prepared dish and sprinkle the surface with nutmeg.  Scatter the pecans over the top and bake for 23 – 25 minutes or until warmed through.
4. Serves 6
5. Goes nicely with turkey or goose.

 Pumpkin Coffee Cake

2 cups all-purpose flour                                                        1 ¾ cups pumpkin puree

½ cup granulated sugar                                                        1 teaspoon cinnamon

1 ½ teaspoons baking powder                                               ½ teaspoon ground allspice

1 teaspoon salt                                                                    ½ teaspoon ground ginger

6 tablespoons butter                                                             ½ cup light brown sugar

3 large eggs                                                                        ½ teaspoon freshly grated

1/3 cup of milk                                                                         nutmeg

1. Preheat the oven to 350 degrees.  Generously grease a 9 x 13-inch glass baking dish.  Combine the flour, granulated sugar, baking and ½ teaspoon of the salt in a large mixing bowl.  Whisk to blend thoroughly.  Add the butter and cut in with a knife until the mixture is crumbly.  Transfer half the mixture to another bowl and set aside.
2. In a separate bowl, beat together 1 of the eggs and the milk. Pour over one portion of the crumbly mixture and toss with a fork until moistened.  Pat into the prepared baking dish to forma crust and bake for 10 minutes.
3. In another bowl, combine the pumpkin puree, the remaining 2 eggs, cinnamon, allspice, ginger and the remaining ½ teaspoon salt.  Add ¼ cup of the brown sugar and blend well.  Pour the mixture over the cooked crust.
4. Stir the remaining ¼ cup brown sugar and the nutmeg into the reserved flour mixture and toss with a fork.   Sprinkle over the pumpkin filling as you would a streusel topping.
5. Bake for 30 to 40 minutes or until the filling is set.  Cool completely to allow the filling to become firm.  Cut into squares to serve.
6. Makes 1 cake.

 Pumpkin Spice Cake

½ cup butter, softened                                                            ½ teaspoon baking soda

1 ¼ cups granulated sugar                                                       ½ teaspoon salt

2 large eggs                                                                            1 teaspoon ground cinnamon

½ cup light brown sugar                                                           ½ freshly grated nutmeg

1 cup pumpkin puree                                                               ¼ teaspoon ground cloves

1 teaspoon vanilla                                                                   ½ cup milk

3 cups all-purpose flour                                                            ¼ orange juice

2 ½ teaspoons baking powder                                                   Cream Cheese Glaze

1. Preheat the oven to 350 degrees.  Generously grease a bundt pan.  In a large mixing bowl, beat the butter until it is soft and fluffy.  Gradually add the granulated sugar and beat until well blended.  Beat in the eggs, one at a time.  Blend in the brown sugar, pumpkin puree, and vanilla.
2. In a separate bowl, combine the flour, baking powder, soda and salt.  Add the cinnamon, nutmeg and cloves an whisk to blend thoroughly.  Gradually add to the butter mixture, alternating with the milk, then with the orange juice.  Pour into the prepared bundt pan and bake for 45 to 55 minutes.  Cool for 10 minutes on a rack.  Turn out and serve warm or allow to cool and then drizzle on Cream Cheese Glaze.
3. To make Cream Cheese Glaze:  combine 1 small package (3 ounces) softened cream cheese, 3 tablespoons confectioners’ sugar, 1 tablespoon milk, and 1 teaspoon lemon extract in a small bowl.  Beat until smooth and drizzle over cooled Pumpkin Spice Cake.
4. Makes 1 cake

 Pumpkin Cheesecake

1 ¾ cups graham cracker                                        1¾ cups pumpkin puree

2 tablespoons granulated sugar                                1 teaspoon ground cinnamon

3 tablespoons butter, melted                                    ½ teaspoon freshly grated nutmeg

2 large packages (8 ounces each)                             ¼ teaspoon ground cloves

   cream cheese, softened                                        ¼ teaspoon ground ginger

¾ cup light brown sugar                                            Pinch of salt

1. Preheat the oven to 350 degrees.  Generously butter a 9-inch spring form pan.  In a large mixing bowl, combine the graham cracker crumbs, granulated sugar and melted butter.  Toss with a fork until the crumbs begin to hold together.  Then press them over the bottom and part way up the sides of the prepared pan.
2. Bake for 10 minutes.
3. In a separate bowl, beat the cream cheese and brown sugar together until smooth.  Add the eggs and blend well.  Stir in the pumpkin puree, cinnamon, nutmeg, cloves, ginger and salt.  Pour into the prepared crust. 
4. Baked at 350 degrees for 50 minutes to 1 hour or until the center barely jiggles. 
5. Cool on a rack for 30 minutes and remove the sides of the pan.
6. Refrigerate until thoroughly chilled.
7. Makes 1 cake.

 Pumpkin Rum Custards

1 cup light cream                                                        2/3 cup pumpkin puree                      

1 ½ cups milk                                                             Pinch of salt

½ cup light brown sugar                                               4 large eggs, beaten

¼ cup dark rum                                                          Freshly grated nutmeat

 

1. In a small saucepan, combine the cream, 1 cup of the milk, the brown sugar and the rum.  Heat until the sugar is completely dissolved.  Remove from the heat and stir in the remaining ½ cup milk.  Blend in the pumpkin puree and slat.  Stir in the beaten eggs.
2. Preheat the oven to 325 degrees.  Generously butter 8 custard cups.  Line a shallow roasting pan with a kitchen towel folded in half.  Pour the pumpkin mixture into the prepared custard cups.  Place the cups in the towel-lined pan and pour in hot water to the depth of 1 inch.  Bake for 25 – 30 minutes or until the blade of a knife inserted in the center of the custard comes out clean.  Cool on a rack for 30 minutes, then refrigerate the custards until thoroughly chilled. 
3. Just before serving, run a knife around the perimeter of each custard cup and turn the custards out onto individual serving plates.  Sprinkle the tops with freshly ground nutmeg.
4. Serves 8.

 Pumpkin Ginger Snap Ice Cream

2 cups medium or whipping cream                                          4 tablespoons butter

1 cup heavy cream                                                               ½ cup light brown sugar

½ cup granulated sugar                                                         ¼ teaspoon freshly grated

1 cup pumpkin puree, chilled                                                  nutmeg                    

                                                12 gingersnaps, broken into small pieces

1. In the container of an ice cream machine, combine the medium cream, heavy cream and granulated sugar.  Stir to dissolve the sugar and blend in the pumpkin.
2. Combine the butter and brown sugar in a small saucepan and place over medium heat.  Stir until the butter is melted.  Then cook without stirring until the mixture reaches a syrupy consistency.  Add to the cream mixture.  Stir in the nutmeg and process according t the manufacturer’s instructions.
3. Before placing the ice cream in the freezer to harden, stir in the crumbled gingersnaps. 
4. Serves 8.

 Pumpkin Hermits

½ cup butter, softened                                                            ½ teaspoon salt

1 cup light brown sugar                                                            1 teaspoon ground

1 large egg                                                                              cinnamon

2 cups pumpkin puree                                                             ½ teaspoon freshly grated

2 ¾ cups all-purpose flour                                                          nutmeg

1 teaspoon baking powder                                                       ¼ teaspoon ground cloves

½ teaspoon baking soda                                                          ½ cup chopped walnuts

                                                                                             ½ cup raisins

1. Preheat the oven to 350 degrees.  Generously grease 2 or 3 cookie sheets.  In a large mixing bowl, beat the butter until it is soft and fluffy.  Gradually add the brown sugar and beat until well blended.  Mix in the egg and pumpkin puree.
2. In a separate bowl, combine the flour, baking  powder, soda and salt.  Add the cinnamon, nutmeg and cloves and whisk to blend thoroughly.  Gradually add to the butte mixture and blend well.  Stir in the walnuts and raisins.
3. Drop by generous teaspoonfuls onto a prepared cookie sheet, and bake for 12 – 15 minutes.  Transfer to a rack to cool.
4. Makes 60 cookies
5. These can be served plain or with a confectioner’s sugar glaze.

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