Whats a great recipe for using up Halloween pumpkin?
Gourmet Pumpkin Pie 1 (9 inch) unbaked pie shell 1/4 cup chopped pecans 3 2/3 cups pumpkin puree 1 egg 14 ounces sweetened condensed milk 1/2 cup packed brown sugar 1/4 cup all-purpose flour 1/4 cup chopped pecans 1/4 cup butter 1/2 teaspoon ground cinnamon DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). When making your favorite pastry for pie shells add 1/4 cup of the finely chopped pecans to the flour before mixing. Blend the egg, pumpkin and condensed milk. Pour mixture into the unbaked pie shell. Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Sprinkle streusel mixture on top of pumpkin mixture. Bake at 375 degrees F (190 degrees C) for 50 to 55 minutes or until a knife inserted in near the center comes out clean. Let pie cool before serving.
Pumpkin Soup! How to make pumpkin soup: Favorite American soup. If you are adventurous you could try and serve the soup in half a pumpkin shell. Ingredients 4 tablespoons butter 1 Spanish onion (chopped finely) 20 fluid oz chicken stock or vegetable stock small pumpkin peeled and cubed 20 fluid oz hot milk pinch of allspice salt and pepper chopped parsley (see measure conversions for more information) Method – Melt 2 tablespoons of the butter in a big saucepan and soften the onion in it. – Add the stock and bring it to the boil. – Add the pumpkin and simmer until tender. – Allow to cool and put into a blender or food processor until smooth. – Return to the saucepan and add the hot milk and all of the seasoning. – Serve hot with the remaining butter stirred in at the last minute and garnished with the chopped parsley and croutons.
WENDY’s PUMPKIN CAKE ROLL: 3 eggs 1 cup sugar 2/3 cup pumpkin 1 teaspoon lemon juice 3/4 cup flour 1 teaspoon baking powder 2 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt 1/2 cup walnuts, finely chopped (optional) Filling: 1 cup powdered sugar 8 oz. cream cheese 4 Tablespoons butter 1/2 teaspoon vanilla extract In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1″ cookie sheet. Top with finely chopped nuts. Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar a
Tagliatelle with pumpkin. recipe for 6 people Tagliatelle Pasta 80 grams per person 600g of yellow pumpkin 2 bits of garlic 6 spoonfulls of extra virgin olive oil 1 spoonfull of chopped parsley salt, pepper 60g parmasean slice the pumpkin and let it dry in a hot oven for some minutes then take away the thick skin and chop into cubes. Heat the olive oil in a frying pan and fry the pieces of garlic with half a spoonfull of the parsley then add the cubed pumpkin wait for some seconds add the remaining parsley salt and pepper cook until the pumpkin becomes tender but not mushy. While your pumpkin is cooking boil water for the pasta add the pasta to salted water and cook until the pasta is soft but not too soft, drain the water from the pasta and add the tagliatelle to the pumpkin stir for some moments then serve on the plate sprinkle with parmasean cheese.
