What do you do with a pumpkin ?! (Or any other winter squash, for that matter)
To bake your pie pumpkin, just cut it in half, remove the seeds and strings, and place the halves open-side down in a cake pan, with about 1/2" of water in the pan. Then bake at 325 degrees for 1 hour or more, until the flesh of the pumpkin is tender and begins to fall apart. Put the pulp through a bleder or ricer.
At our house, this often gets made into a pumpkin pie filling, which becomes "crust-less pie."
From the Joy of Cooking cookbook: Pumpkin or Squash Pie
Mix until well blended:
2 cups cooked or canned pumpkin or squash
1 1/2 cups undiluted evaporated milk or rich cream
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg or allspice
1/8 tsp cloves
2 slightly beaten eggs
Pour the mixture into a pie shell or a greased bowl or pan. Bake 15 minutes at 425 degrees, then reduce heat to 350 degress and bace about 45 minutes longer or until an inserted knife comes out clean.
For a variation, try omitting the milk and substituting 2 Tbsp molasses and 1 1/2 cups sour cream.
Another favorite at our house: Winter Squash Bars (from Simply In Season)
Beat together in a mixing bowl:
2 cups winter squash or pumpkin (cooked, pureed as above)
1 1/2 cups sugar
3/4 cup oil
4 eggs
1 tsp vanilla
1/2 tsp salt
Mix in:
1 cup flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
Pour into a lightly greast 11 x 17 inch pan. Bake in preheated oven at 350 degress for 25-30 minutes. Mmmm....
And finally, get a copy of Simply In Season cookbook (Herald Press, 2005) and try out their
Pumpkin Chocolate Cheesecake (p. 219) or their Pumpkin Pecan Pie (p. 217). They sound wonderful !!
To bake your pie pumpkin, just cut it in half, remove the seeds and strings, and place the halves open-side down in a cake pan, with about 1/2" of water in the pan. Then bake at 325 degrees for 1 hour or more, until the flesh of the pumpkin is tender and begins to fall apart. Put the pulp through a bleder or ricer.
At our house, this often gets made into a pumpkin pie filling, which becomes "crust-less pie."
From the Joy of Cooking cookbook: Pumpkin or Squash Pie
Mix until well blended:
2 cups cooked or canned pumpkin or squash
1 1/2 cups undiluted evaporated milk or rich cream
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg or allspice
1/8 tsp cloves
2 slightly beaten eggs
Pour the mixture into a pie shell or a greased bowl or pan. Bake 15 minutes at 425 degrees, then reduce heat to 350 degress and bace about 45 minutes longer or until an inserted knife comes out clean.
For a variation, try omitting the milk and substituting 2 Tbsp molasses and 1 1/2 cups sour cream.
Another favorite at our house: Winter Squash Bars (from Simply In Season)
Beat together in a mixing bowl:
2 cups winter squash or pumpkin (cooked, pureed as above)
1 1/2 cups sugar
3/4 cup oil
4 eggs
1 tsp vanilla
1/2 tsp salt
Mix in:
1 cup flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
Pour into a lightly greast 11 x 17 inch pan. Bake in preheated oven at 350 degress for 25-30 minutes. Mmmm....
And finally, get a copy of Simply In Season cookbook (Herald Press, 2005) and try out their
Pumpkin Chocolate Cheesecake (p. 219) or their Pumpkin Pecan Pie (p. 217). They sound wonderful !!
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