How To Make:
PUMPKIN PUREE
just say NO to canned pumpkin
1. Preheat the oven to 350˚ F.
2. Split the pumpkin in half and seed it.
3. Remove the stringy fibers by scraping the insides with a metal spoon. 4. Place the two halves cut side down in a roasting pan with 1 cup water.
5. Bake pumpkin until meltingly tender, about 90 minutes.
6. Scoop the flesh out of each pumpkin half.
7. Puree in a food processor.
8. Use as needed or freeze.
GINGER PUMPKIN BISQUE
2 tablespoons olive oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken or veggie broth
1/2 cup apple cider
2 cups fresh pumpkin puree
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half & half or whipping cream
1/2 teaspoon vanilla
Whipping cream (optional)
Fresh sage (optional)
pumpkin puree
1. Preheat the oven to 350˚ F.
2. Split the pumpkin in half and seed it.
3. Remove the stringy fibers by scraping the insides with a metal spoon. 4. Place the two halves cut side down in a roasting pan with 1 cup water.
5. Bake pumpkin until meltingly tender, about 90 minutes.
6. Scoop the flesh out of each pumpkin half.
7. Puree in a food processor.
8. Use as needed or freeze.
In a 3-quart saucepan heat oil over medium heat. Add the shallots, onion, and ginger; cook until tender. Stir in the flour. Carefully add the broth and cider all at once. Cook and stir over medium heat until thickened and bubbly. Stir in the pumpkin, maple syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth to one-third of mixture into a blender container or food processor bowl. Cover and blend or process until smooth. Pour into a bowl. Repeat with remaining mixture until all is processed. Return the mixture to the saucepan. Stir in the 1 cup half-and-half or whipping cream and the vanilla. Heat through, but do not boil. Ladle into soup bowls. If desired, swirl a little whipping cream into each serving; garnish with fresh sage. Makes 8 to 10 servings.
Simple Pumpkin Pie
INGREDIENTS
Pie Filling:1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
4 large eggs
3 cups pumpkin puree
1 1/2 cans evaporated milk
DIRECTIONS
Mix well using a hand blender or mixer.
Pour into a pie crust of your choice, fill right up to about one quarter to one half inch from the top. Mixture may be runny but will firm up in the oven. Bake at 425˚ F for the first 15 minutes, then turn the temperature down to 350˚ F and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean. Serve warm or cool. YUM!
Recipe courtesy of pickyourown.org
Pumpkin Bread
INGREDIENTS
MAKES 2 LOAVES
2 cups fresh pumpkin puree
3 1/2 cups all-purpose flour 2 tsp. baking soda
3 cups sugar
4 eggs, beaten
1 cup vegetable oil
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 teaspoon allspice
1 cup chopped pecans (optional)
1/2 cup raisins (also optional)
1/2 cup water
DIRECTIONS
1. Preheat oven to 350˚ F.
2. In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg, and sugar.
3. Add the eggs, water, oil, and pumpkin.
4. Stir until blended.
5. If desired, add the raisins and/or nuts. Mix well, by hand or with a mixer.
6. Pour into two lightly greased and floured 9”x5” loaf pans.
7. Bake approximately 1 hour at 350˚ F.
It’s done when a clean knife can be stuck in and removed cleanly.
8. Remove from the oven and cool slightly (10 minutes).
9. Then take out of pans to let cool on a rack.
Like banana bread, pumpkin bread tastes better if you wrap it in plastic wrap, refrigerate it, and wait until the following day to eat it. It keeps well in the refrigerator and can be frozen. Recipe courtesy of pickyourown.org
