PUMPKIN RECIPES

ROASTED PUMPKIN SEEDS

  • 1 quart water
  • 2 Tablespoons salt
  • 2 cups pumpkin seeds
  • 1 Tablespoon vegetable oil or melted, unsalted butter

1.     Preheat oven to 250°F.

2.     Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.

3.     Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.

4.     Place the seeds in a bowl and toss with oil or melted butter.

5.     Spread evenly on a large cookie sheet or roasting pan.

6.     Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.

7.     Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.

Yield 2 cups

 

EASY PUMPKIN CREAM PIE

1 lg. pkg. Jell-O vanilla pudding mix
3 tbsp. sugar
1 tsp. pumpkin pie spice
1 (13 oz.) can evaporated milk
1 egg, slightly beaten
1 c. canned pumpkin
Baked 9" (deep) pie shell, cooled

Combine all ingredients. Cook in saucepan over medium heat, stirring until mixture comes to a full rolling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell. Chill for at least 4 hours. Serve with whipped topping. Add chopped nuts if desired.

TRADITIONAL PUMPKIN PIE

  • One 9-inch unbaked pie shell
  • 2 eggs, slightly beaten
  • 2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin
  • 1 cup firmly packed brown sugar
  • 1 1/2 teaspoon grown cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons melted butter or margarine
  • 1 cup skim milk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 425°F.
  2. In a large bowl, add filling ingredients in order given. Mix well with electric mixer or by hand.
  3. Pour into pie shell. Bake 15 minutes. Then reduce oven temperature to 350°F and continue baking for an additional 45 minutes or until knife inserted near the center comes out clean. Cool slightly and serve warm or chilled. Makes one 9-inch pie.
     

PUMPKIN CRÈME BRULEES

  • 3 cups milk
  • 1 1/2 cup pumpkin puree, canned, frozen or freshly prepared
  • 1 cup light brown sugar, packed
  • 5 eggs, lightly beaten
  • 3 tablespoon unsalted butter or margarine, melted
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar, divided

1. Preheat oven to 350 degrees.

2. In a small saucepan, heat milk to just below boiling, bubbles will form all over the surface (scalded milk is heated to 180 to 185ºF).

3. In a medium bowl, lightly beat eggs with a wire whisk. Add pumpkin, brown sugar, butter, spice, and vanilla. Mix until well blended.

4. Gradually whisk in hot milk. Mix well until all ingredients are combined.

5. Evenly divide pumpkin mixture among 12 six-ounce custard cups. Place cups in two 9x13 inch baking pans. Place pans on oven rack and add hot tap water to the pans until the water is halfway up sides of cups.

6. Bake 35-40 minutes. Check after 35 minutes. Custard centers should be slightly wobbly. Remove custard from oven and allow to cool in water bath. Cover with plastic wrap and refrigerate.

7. Just before serving, preheat oven broiler. Sprinkle 2 teaspoons sugar on each custard. Arrange on a baking sheet and place under hot broiler. Broil until sugar melts and bubbles. Watch closely to prevent burning. Sugar should be lightly brown and caramelized. Or hold a propane kitchen torch (also called a salamander) about 2-inches from custard tops to caramelize sugar. Serve at once. Refrigerate leftovers for up to 5 days.

Makes 12 servings

PUMPKIN MUFFINS

3 1/3 c. flour
2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg

Mix dry ingredients and add:

1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin

Preheat oven to 350F degrees.

Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess.

Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.

PUMPKIN COOKIES

4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins

Combine flour, oatmeal, spices, and salt. Set aside.

Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.

Add 1/4 cup Libby's canned pumpkin and mix 1 minute more.

Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.

Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.

Bake at 350F for 15-20 minutes or until firm and lightly browned.

Makes about 5 dozen cookies.

Unbaked dough can be frozen in airtight container. Thaw in refrigerator and bake as directed.

EASY PUMPKIN EMPANADAS

8 tbsp. Libby's pumpkin pie mix
1 pkg. crescent dinner rolls

Unroll dinner rolls and separate into 8 triangles. Fill center of each triangle with pumpkin mix and fold over; crimp edges with a fork to seal pumpkin in. Bake at 350 degrees for about 15 minutes or until golden brown.

PUMPKIN SOUP

  • 2 cups finely chopped onions
  • 2 green onions, sliced thinly, tops included
  • 1/2 cup finely chopped celery
  • 1 green chili pepper, chopped
  • 1/2 cup canola or vegetable oil
  • 3 cans chicken broth (14-1/2 oz cans) or 6 cups homemade chicken stock
  • 2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin
  • 1 bay leaf
  • 1-1/2 teaspoons ground cumin
  • 1 cup undiluted, evaporated skim milk
  • Salt and pepper to taste (Canned chicken broth and canned pumpkin may contain added salt. Taste the finished soup before adding salt, as additional salt may not be needed.)
  • Parmesan cheese and fresh chopped parsley
  1. In a 6-quart saucepan, sauté onions, green onions, celery and chili pepper in oil. Cook until onions begin to look translucent.
  2. Add broth, pumpkin, bay leaf, and cumin. Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.
  3. Remove bay leaf. Add evaporated milk and cook over low heat 5 minutes. Do not boil. Taste and adjust seasoning, if necessary. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper, if desired.
  4. Transfer hot soup to pumpkin tureen. Garnish with grated Parmesan cheese and chopped parsley. Serve hot. Makes 6 to 8 servings.
     

PUMPKIN – AMARETTO CHEESECAKE

Bake and refrigerate this cheesecake a day ahead for best results.

  • 11 whole graham crackers, crushed (about 1-1/2 cups crumbs)
  • 1/4 cup sugar
  • 1/3 cup unsalted butter or margarine, melted
  • 2 eight-ounce packages reduced fat or fat-free cream cheese, at room temperature
  • 1 cup packed light brown sugar
  • 2 cups fresh pumpkin puree or 1 16 ounce can solid pack pumpkin
  • 2 egg yolks and 4 egg whites
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons flour
  • 2 tablespoons: whipping cream and Amaretto
  • Whipped cream, optional

1.     Preheat oven to 325°F.

2.     In a 9-inch spring form pan, mix graham cracker crumbs, sugar and melted butter.

3.     Using your clean fingers, press the mixture evenly onto the bottom and sides of the pan.

4.     Bake 8 minutes. Remove from oven and cool.

5.     In a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth. Stir in brown sugar; blend until thoroughly mixed.

6.     Add pumpkin and add egg yolks one at a time, blending after each addition until smooth.

7.     Add 1/2 the egg whites at a time, blending well after each addition.

8.     Add cinnamon, nutmeg, flour, Amaretto and whipping cream, stir to blend.

9.     Pour mixture into prepared crust. Set spring form pan in a large roasting pan and fill with 1/2 inch tap water. Bake 1 hour, or until knife inserted in center comes out clean.

10. Remove from oven, chill 6 to 8 hours (or overnight) in the refrigerator. To serve, top with whipped cream if desired.

Makes 10 servings

 

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