Tag Archives: Pumpkin

Our Readers are the Best! v.3 – Pumpkin Flavor

In looking over the Fresh Pumpkin Pie recipe, Russ sent me some more information that would add flavor, not just pumpkin pie, but to any winter squash recipe.

If you saute the pumpkin seeds and stringy insides in butter in a dutch oven or large pan, until saffron colored; then add 6 cups water, increase heat and steam the cut up pumpkin over that in a vegetable steamer, you will get a much richer and fuller pumpkin flavor. You can reserve some of the water to help puree the cooked pumpkin.

Thanks Russ! Keep those tips comin’!

Technorati Tags: Food & Drink, Winter Squash, Food Tips, Pumpkin


Pumpkin Pie v.2 – Canned Pumpkin

Y’know, some ideas are better on paper than they are when brought to fruition. Typically, I eat a slice of pumpkin pie once or twice a year. I’ve definately have skewed these stats this year.

So here’s the recipe for the pie made with canned pumpkins. As expected, the taste is different. Not better nor worse, just different. It’s not the spices either. The pumpkin is a little creamier, and tastes a little darker and woodsy.

I certainly have my preference, but not so much of one that I will only eat the fresh pumpkin version. When you get down to it, this pie takes several hours less to produce. This point, along with the fact that the pie is still pretty good, makes the use of the canned version seem practical.

Your own mileage may vary. I believe everyone should make a pumpkin pie from scratch at least once in their life, so that they may draw their own conclusions.

  • 1 9-inch single crust pie – uncooked
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1(15 ounce) can Pumpkin
  • 1 (12 fluid ounce) can Evaporated Milk

Make your favorite pastry pie crust, and place it in the refrigerator to chill for 3-4 hours.

Preheat oven to 425 degrees F.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell and place in oven.

Bake for 15 minutes. Reduce temperature to 350 F. and continue baking for 40 to 50 minutes or until or until a toothpick inserted near the center comes out clean. Cool pie. Refrigerate overnight for best flavor.

Serves 8


We get Letters v.11 – Seeding Pumpkins

Okay, so it’s a comment more than an e-mail. But I thought it was best to answer this question for all to see, rather than bury it in the comments of the Roasted Pumpkin Seeds post.

Kim asked the following:

I always want to roast my pumpkin seeds but get daunted at the cleaning part. Do you have a trick for getting all the slime off them? Or am I being unforgivably lazy?

Indeed I do have a trick, Kim. On the convenience scale, it’s only a 4 out of 10, but it still is a marginal improvement over picking the seeds out directly out of the pumpkin.

Place a mesh strainer in your kitchen sink.

After cutting your pumpkin in half, use an ice cream scoop (preferably one like this, as opposed to one that has a thumb lever), to scoop out the pulp and seeds. Place the mess in the strainer that you’ve set aside in the sink.

When you have removed all of the seeds from the pumpkin, run warm to hot water (but not so hot that it’s uncomfortable running your hands in it) over the seeds. Dig through the melange of seeds and remove, by hand, the pulp. It should seperate rather easily.

What you do with the pulp, I’ll leave to you.

Hope this helps!

Technorati Tags: food, food tips, pumpkin, pumpkin seeds


Roasted Pumpkin Seeds

Pumpkin Seeds

So, what to do with the remnants of a pumpkin? The answer is to create your own snack out of the seeds. As far as the pumpkin rind is concerned: well, I’ll leave that up to you.

As silly as this sounds, this was the first recipe that my mom ever taught me. It’s also very simple.

Note: These are great immediately out of the oven.

  • 1 cup, raw pumpkin seeds, pulp removed
  • 1 1/2 Tablespoon butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper

Preheat the oven to 300 degrees F.

In a small mixing bowl, combine seeds and butter. Coat seeds well. Add salt and cayenne pepper. Mix well.

Spread out seeds on a single layer on a cookie sheet.

Place pumpkin seeds in the oven until browned, approximately 45 – 55 minutes. Stir and shake in 5-10 minute intervals to prevent burning.

Technorati Tags: Food, recipe, pumpkin, pumpkin seeds


Pumpkin Pie v.1- Fresh Pumpkin

Pumpkin Pie
Because I’m a bit of a sadist, I’m going to make two pumpkin pies this week. The reason for this extra work? To see which pie tastes better. I have people saying to me that using canned pumpkin means less work, but they can never seem to tell me which tastes better. Much like pistachio pudding, I think that some people are used to having pumpkin pie made in a certain way. It’s going to be my job to see if it’s worth the extra work or not.

Whenever approaching a pumpkin pie, keep in the back of your mind that you are, in essence, making a custard pie. The use of eggs and milk will give you a good indication of that.

The taste when complete is a little lighter than what I remember when comparing against canned pumpkin pies. I’ll leave that up to you to decide. It is a fair amount of work to make this pie. So if you’re lazy, you probably want to avoid this recipe.

  • 1 9 inch single crust pie – uncooked
  • 1 medium pumpkin
  • 1/4 cup canola oil
  • 1/8 cup granulated sugar
  • 2 eggs
  • 1 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground mace
  • 10 oz evaporated milk
  • 2 oz Half and Half

Make your favorite pastry pie crust, and place it in the refrigerator to chill for 3-4 hours.

Preheat oven to 350 degrees F.

Cut pumpkin in half and remove seeds. Take a cookie sheet and coat with 1/4 canola oil. dust the oil with 1/8 cup of white sugar. Place cut side down on the cookie sheetand place in oven. Bake for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm (40 minutes). Scrape the pumpkin flesh from the peel. Either mash, or puree pumpkin flesh, ensuring you have two cups of pumpkin puree. Place mashed pumpkin between two double folded sheets of paper towels to help remove any excess water from the pumpkin

Increase oven temperature to 450 degrees F.

In a large bowl, slightly beat eggs. Stirring after each ingredient addition, add brown sugar, flour, salt, 2 cups of the pumpkin puree, cinnamon, nutmeg, mace, evaporated milk and half and half. Pour mixture into your chilled unbaked pastry shell.

Place in oven and bake 10 minutes at 450 degrees F , then reduce the oven temperature to 350 degrees F. Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Cool pie. Refrigerate overnight for best flavor.

Serves 8

Technorati Tags: Food, dessert, pie, pumpkin, pumpkin pie


Pumpkin Milkshake

Pumpkin Milkshake

This is where I show some of my snobbery. There’s a canned product in the ingredient list. Because of this, I have this crazy idea that this isn’t a real recipe.

This is only one of the many neuroses that I am burdened with.

This recipe is based off of one called Pumpkin nog. But in reviewing the ingredients, it’s clear that it’s a milkshake, and not a nog. For those adults in the audience, add 1 cup of spiced rum to the mixture. Rum helps me get over the whole “There’s a canned product in my recipe”

  • 1 (29 ounce) can pumpkin puree
  • 1 pint vanilla ice cream, softened
  • 4 cups milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace
  • 1 cup whipped cream (optional)
  • 1 pinch ground nutmeg(optional)

Place the pumpkin, ice cream, milk and cinnamon, nutmeg and mace into a blender. Pulse until thickened.

To serve, top with whipped cream and a pinch of nutmeg.

Serves 8


Bourbon Pumpkin Cheesecake with a Bourbon-Walnut Glaze

Fear my L337 cheesecake making skeelz!!

This here is one dangerous cheesecake, needing at least one glass of frosty cold milk to go along with it. I made two of these bad boys, one (which came out…eh) will go to my friends party this evening. The other (which came out looking vunderbar) will be competing in my company’s Holiday Dessert contest.

I am so shallow.

My fear is that the cheesecake might be a bit too rich for the early morning contest…but I figured that if I was trying to impress Engineers, I should put bourbon somewhere into the mix.

It’s a fairly involved recipe, so set aside about three hours or so in order to make. It’s based off of the Cook’s Illustrated Pumpkin Cheesecake recipe from Nov/Dec 2003 issue.

crust:

  • 5 ounces graham crackers (about 9 whole crackers)
  • 3 Tablespoons sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 Tablespoons unsalted butter, melted

filling:

  • 1 can (15 oz) pumpkin
  • 1 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 1/2 lbs cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 5 large eggs, room temperature
  • 1/4 cup bourbon
  • 1 cup heavy cream

glaze:

  • 2 Tablespoons cold water
  • 4 teaspoons corn starch
  • 1/2 cup bourbon
  • 1 Tablespoon Vanilla
  • 1 cup golden brown sugar
  • 4 Tablespoons butter
  • 3/4 cup chopped walnuts
  • 1/4 cup raisins

For the crust -

Pre heat the oven to 325 degrees F.

Spray bottom and sides of a 9-inch spring form pan with non-stick spray.

In a food processor, add the graham crackers, sugar, ginger, cinnamon, and cloves. Pulse until finely ground. Pout crumbs into a medium bowl.

Meanwhile, melt butter over medium low heat. When completely melted, add to the crumbs and mix with a spatula. Mix until it has the texture of wet sand.

Put crumbs into spring form pan and spread firmly and evenly. Place spring form pan into oven and bake for 15 minutes. Cool on rack while making filling.

For the filling -

Leave oven on at 325 degrees F.

Place out two sheets of paper towels, two segments for each sheet, on top of each other. Open can of pumpkin and spread evenly upon the paper towels. Top with two more sheets of paper towels, again with two segments each. This will remove a fair amount of water from the pumpkin.

In a stockpot, bring 4 quarts of water to a simmer. This will be for the water bath.

In a medium bowl, mix the sugar, spices and salt. Set aside.

In a large mixing bowl, beat all the cream cheese with a hand mixer at medium low speed. Mix until softened, about 1 minute. Add 1/3 of sugar mixture, and mix again. until the sugar mixture has been combined. Repeat this sugar mixing process two more times. Add Pumpkin and vanilla. And beat at medium speed until fully combined. Add 3 eggs and mix at medium low speed until incorporated, about one minute. Add remaining 2 eggs and mix until incorporated, about another 45 seconds. Add bourbon and heavy cream, and mix for about another 45 seconds.

Once the cheesecake mixture is complete, pour into spring form pan with the baked graham cracker crust. Wrap the bottom of the spring form pan with 3 layers of aluminum foil, in order to prevent an excess amount of water from seeping in. It doesn’t have to be water tight, but should be close.

Place aluminum foil wrapped spring form pan into roasting pan. Place roasting pan into 325 degree F oven. From the stockpot, pour water into roasting pan until it reaches halfway up the side of the pan. Close oven and bake until internal temperature of the cheesecake reaches 145-150 degrees…about 90 minutes of baking should be fine.

After 90 minutes, remove roasting pan from oven and place on the stove top. Allow to cool for 45 minutes. After the 45 minutes, remove spring form pan from water bath, and allow to cool for 3 hours. Store in the refrigerator until ready to serve or top.

For the glaze -

In a small mixing bowl, combine the water and cornstarch. Set aside.

In a saucepan, combine brown sugar, vanilla and bourbon. Bring to a simmer over medium heat and mix until the sugar has dissolved. With a lighter with an extended end (the kind they use for fireplace) light the bourbon. Allow to flame for 10 seconds and then cover to extinguish flame.

**Be VERY careful when lighting alcohol on fire. make sure that the stove top is clean and that there are no flammable materials hanging about. Do this step in a very controlled environment.**

In a skillet, melt the butter over medium heat. When completely melted, pour the bourbon liquid over butter and combine. Then add cornstarch mixture and mix until thickened. Remove from heat and add walnuts and raisins. Spoon over cheesecake or decorate cheesecake as your artistic temperament strikes.

Place Cheesecake back in refrigerator for 1-2 hours.

Serves 10-12