A friend gave me two of the smaller cooking pumpkins (I think they're called sugar pumpkins but I'm not sure) yesterday. Now I'm going to work them into my menu plan for next week. I will definitely be using the flesh for something, and then be roasting the seeds. I need your help, what's your favorite way to cook, and/or serve pumpkin?
P.S. I'm not in the mood to make another Pumpkin Soup right now considering that will still be my lunch for the rest of this week from the batch from last night.
Shannon
4 comments:
I have lots of pumpkin recipes if you want me to send some. ~Jessica
Cut pumpkin into cubes (no rind!), toss with salt & pepper & olive oil and some (peeled) pearl onions, bake in oven at 350 until done (about 45 minutes for me, usually, but seems to vary), shaking up from time to time; throw over pasta with a bit of cream/alfredo sauce. Tastes like you're eating sunshine!
Jessica,
Send me your favorites!
Dang and Blast,
That sounds amazing, thank you!!!
Shannon
Homemade Fresh Pumpkin Pie
Ingredients
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup cold water
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
3. Return pumpkin to the saucepan and mash with a potato masher. Drain well.
4. Prepare pie crusts by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
5. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8-9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
6. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
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