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Pumpkin Recipes for Marc and anyone else....

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Pat P.

Pat P.

You can make this pie using either pumpkin, butternut squash or Sweet potatoes....
First you want to clean out the pumpkin or squash, then Put into a roasting tin upside down with a bit of water so that it steams and roasts at the same time. You can also bake the sweet potatoes or alternatively would be to steam or boil, but don't cook in a lot of water.
Once cooked, Mash up, or blend in a food processor.... Then take 2 large coffee mugs of pumpkin puree or mash and put into a processor/blender or large bowl and mix together with 2 eggs, 1/2 coffee mug of brown sugar, About 125 ml of double cream, and these spices-1/2 tsp ground cloves, 1 to 2 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp ground ginger. Making sure it is all pureed/mixed together. It will be quite runny.Put into a part baked pastry shell (I usually blind bake mine for about 10 minutes. Filling to about the top and then I take a mixture of the spices and sprinkle over the top. Bake at 180 C fan or 200 oven for about 20 to 45 minutes. It is done when it is set. Put a metal butter knife in and if it comes out clean it is done.
Wow!!!! I just did this recipe from my head!!!!! Hope I haven't forgotten anything. LOL Some folks also add pecans before baking. There are all sorts of lovely recipes out there for using pumpkin. I have a great recipe for Pumpkin bread if you would like that too. Never made a savoury pie with pumpkin.... Hmmmm may have to try that. If making a savoury one I would just chop the pumpkin up like butternut squash and then pan fry it a few minutes with a bit of butter. That would be good with some goats cheese done like a quiche. Ohhhhhh Now you have made me hungry!!!!!
Oh a lovely recipe I have been cooking lately is pan fry the butternut squash and when just tender, sprinkle with basalmic vinegar and a sprinkling of brown sugar. Serve over salad greens and serve with a crostini topped with grilled goats cheese. YUM Our fav starter. I also add some thinly sliced red onion and some sliced avacado if you like.
I will look up my bread recipe, but it is in American so will need to work on the translation for you. We also make cookies with pumpkin. Most of our recipes tend to be on the sweet side with it. I am just learning to eat it as a savoury.

Pumpkin Nut Bread
1 1/2 cups(375 ml) mashed cooked pumpkin(butternut squash/acorn squash or sweet potatoes the orane ones)
1 cup(200 g) granulated white sugar
1/3 cup(80 ml)milk
1/4 cup(65 ml) vegetable oil
2 cups (260g)plain flour
2 teaspoons Bicarbonate of soda(baking soda)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup coarsley chopped walnuts(I would use 1/2 mug or more)
In a mixing bowl stir pumpkin and sugar together. Add milk and oil; mix well. Stir together flour, baking soda, cinnamon, salt, cloves and ginger. Stir into pumpkin mixture. Fold in the nuts. Pour into 4 greased and lightly floured 6x3x2-inch loaft pans(the small ones) Bake at 180c for about 35 to 40 minutes. Cool 10 minutes and remove from pans to cool completely on a wire rack. Wrap and store over night in clingfilm. Makes 4 small loaves.

Butternut Squash and Smoked Bacon Risotto Serves 2 and 1 child (with a bit left for greedy people...) 1 small butternut squash, peeled and diced 1 onion, chopped finely 1 garlic clove, sliced 4 rashers of smoked bacon, cut into small strips 2 tbs olive oil 1 knob butter 300g Arborio rice 1 glass of white wine 1 litre vegetable or chicken stock (fresh or from a cube), hot 50g Parmesan cheese, finely grated Fresh parsley finely chopped Salt and pepper 1 - Heat the olive oil and butter in a large pan. Add the bacon and cook until crisp. Remove with a slotted spoon. Add the onion and garlic and cook gently until soft but not coloured. Return the bacon and rice, and stir until the rice is coated in the oil and fat. 2 - Add the wine and cook until the wine has almost evaporated. Then add the cubed squash. 3 - Begin to add the stock, a ladle full at a time and stir gently in a circular motion until the stock is almost absorbed. Continue in this fashion for 20-25 minutes, until the stock is used up or the grains have plumped up nicely, are almost cooked but still retaining a slight crunch (of course, you cook it to your liking!). 4 - Add 25g of the Parmesan cheese and stir thoroughly. Taste for seasoning, it should need a good grind of black pepper but go easy on the salt. 5 - Serve in bowls with fresh parsley and more Parmesan cheese sprinkled on. This recipe was from - David Halls Web blog He is the bloke that came 4th in the last Masterchef competition. I have made this recipe several times. You can also add other ingredients to the rissoto. I added a bit of apple and some chopped walnuts at serving and it was gorgeous.

Pat P.

Pat P.

Pumpkin Cookies(biscuits)
1/2 cup(113g)butter
1/2 cup(100g)granulated sugar
1 egg
1/2 cup(125ml) cooked mashed pumpkin
1 teaspoon vanilla extract
1 cup (160g) plain flour*
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon pumpkin pie spice(recipe follows)
1/2 cup (use 1/2 coffee mug) raisins
1/2 cup (use 1/2 coffee mug) chopped nuts
Preheat oven to 180C. In mixing bowl, cream together the butter and sugar. Beat in the egg, pumpkin and vanilla. Stir in remaining ingredients just until combined. Drop by rounded teaspoonfuls, 2 inches apart, onto a lightly greased baking sheet(I use those silicone baking sheets that nothing sticks to for baking now!!!Easy peasy! you can get them in most of the grocery stores now.) Bake for about 12 to 15 minutes or until the centre is set. 28 to 32 cookies.
~For PUMPKIN PIE SPICE, you can use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8teaspoon each ginger and allspice.
~Whole grain flours can be used. Brown sugar can be substituted for white, but will dominate the pumpkin flavour.
~For APPLESAUCE COOKIES, substitute applesauce for pumpkin, increase the flour to 200g. and substitute cinnamon or apple pie spice for the pumpkin pie spice.
~*With self rising flour, omit the baking powder and salt.
This recipe is from my old Pillsbury cookbook

Pumpkin Bars
1/2 cup(113g) butter or margarine
1 cup (200g) granulated sugar
1 cup (200g)brown sugar
1 1/2 to 2 cups(375 to 500ml) cooked mashed pumpkin
2 teaspoons vanilla
4 eggs
1 1/2 cups (240to250g)plain flour*
1 teaspoon baking powder
1/2 teaspoon baking soda(bicarbonate soda)
1/4 teaspoon salt
2 1/2 teaspoons pumpkin pie spice(recipe follows)
1 cup(1 coffee mug) raisins or choped nuts
1/2 cup(1/2 coffee mug) chopped nuts.
Preheat oven to 180C. In large saucepan, melt butter. Stir in sugars, pumpkin, vanilla and eggs; beat well. Stir in remaining ingredients until well mixed. Pour into greased 15x10x1-inch jelly roll pan. Bake 20 to 25 minutes or until top springs back when lightly touched. Cool. If desired, frost with a cream cheese frosting. or sprinkle with icing sugar. 70 to 80 bars.

~ If desired substitute 1 teaspoon cinnamon, 1 teaspoon nutmeg and 1/2 teaspoon ginger for the pumpkin pie spice.
~ If desired use up to 1 cup(160g) whole grain flour.
~ *With self rising flour, omit the baking powder, soda and salt.

Pumpkin Ice Cream Freeze....Pumpkin flavoured ice cream with a spicy gingersnap crust. A cool, refreshing dessert for the holidays.

Okay the recipe calls for a gingersnap crust... this is the recipe for that first... You need 1 1/2 cups(coffee mugs) crushed gingernut biscuits and about 75g melted margarine or butter. (or you can use crushed digestive biscuits and add 50g granulated sugar.)

Prepare this mixture, set aside about 1/2 cup(coffee mug).
Press the remaining mixture into the bottom of an 8 or 9 inch square pan. Set aside.
- - - - - - - -
4 cups(1 quart) vanilla ice cream, softened. You could use a tub of something like Walls
250ml cooked mashed pumpkin
1/4 cup(50g) brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract or 2 tablespoons of rum or brandy

In a large mixing bowl, combine these ingredients; beat just until well combined. Immediately pour over your crumb base. Sprinkle wiht reserved crumb mixture. Freeze until firm, about 4 hours. Remove from freezer a few minutes before cutting; cut into squares. If desired serve topped with a small mound of whipped chream and a pecan. Makes about 9 servings.
~ If desired 1/4 cup(1/4 coffee mug) chopped pecans or walnuts may be added to the crumb mixture.

I just remembered another way I like to cook Butternut squash and acorn squash too.... First cut in half lengthways for butternut and widthways for acorn.... Then clean out of seeds and fiberous stuff. I usually rinse off and put into a baking dish with the cut side down. prick the skin all over with a sharp knife. Pour some water into the dish and put into a preheated 200C oven for about 30 minutes and test to see how done they are. You want them kinda soft but not mush.... Drain off water and put cut side up.... Now fill with your choice...... nuts, soaked raisins, chopped apple, sprinkle with cinnamon and cloves and ginger and nutmeg or any of those.... Sprinkle on some brown sugar and dot with pieces of butter. Then put back in the oven until the juices are flowing.LOL about 20 mintues, then take out and sprinkle with some grated cheddar or red leister cheese and put under the grill until bubbling hot. And enjoy, but be warned these will be really really hot from the melted sugar.
You could stuff with a rice mixture too or stuffing mix or even a chilli con carne.... They are such a lovely and versatile vegetable. I plan on growing loads of squashes next year.

You could add some peeled chopped pumpkin or squash chunks to Lentil soup or a black bean soup. You could also add it to black beans or red beans and rice. Any stew type of recipe. I have seen too where they take the pumpkin and clean it out after taking off the top. Bake it about like the squash just till tender and then use the pumpkin as a soup bowl or tureen. Would depend on how big your pumpkin is.
For soup I would boil it in either chicken or vegetable stock until tender with some potatoes, onions. and then whizz up with a blender or food processor or one of those hand blenders. Add some double cream gently heat back up. Sprinkling of nutmeg and a swirl of cream/ sour cream /cream fraiche. You could also add hot peppers to taste to the soup also. Or maybe a combination of pumpkin and mushroom.

Here are some web sites with some lovely looking pumpkin recipes too!!! I may have to try a few!!!

Let me know if there is any questions you have.

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