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When getting ready to prepare a pumpkin, spread newspaper over your work surface. Start by removing the stem with a sharp knife. If you are planning to roast the pumpkin seeds, smash the pumpkin against a hard surface to break it open. If not, cut in half with a sharp knife. In any case, remove the stem and scoop out the seeds and scrape away all of the stringy mass. A messy job, but it will pay off.
There are different methods for cooking a pumpkin. Boiling/Steaming Method: Cut the pumpkin into rather large chunks. Rinse in cold water. Place pieces in a large pot with about a cup of water. The water does not need to cover the pumpkin pieces. Cover the pot and boil for 20 to 30 minutes or until tender, or steam for 10 to 12 minutes. Check for doneness by poking with a fork. Drain the cooked pumpkin in a colander. Reserve the liquid to use as a base for soup.
Another method is the oven Method: Cut pumpkin in half, scraping away stringy mass and seeds. Rinse under cold water. Place pumpkin; cut side down on a large cookie sheet. Bake at 350°F for one hour or until fork tender.
One can also use the microwave method: Cut pumpkin in half, place cut side down on a microwave safe plate or tray. Microwave on high for 15 minutes, check for doneness. If necessary continue cooking at 1-2 minute intervals until fork tender.
Once you have completed one of the above methods, you move on to pureeing the pumpkin.
When the pumpkin is cool enough to handle, remove the peel using a small sharp knife and your fingers. Put the peeled pumpkin in a food processor and puree or use a food mill, ricer, strainer or potato masher to form a puree.
Pumpkin puree freezes well. To freeze, measure cooled puree into one cup portions, place in ridged freezer containers, leaving 1/2-inch headspace or pack into zip closure bags. Label, date and freeze at 0°F for up to one year.
Use this puree in recipes or substitute in the same amount in any recipe calling for solid pack canned pumpkin.
Spicy Pumpkin Pound Cake
• 2 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom
• 4 eggs, at room temperature, separated
• 1/2 teaspoon cream of tartar
• 1 cup unsalted butter, at room temperature
• 1 tablespoon Bourbon whiskey or 2 teaspoons vanilla extract
• 2 cups lightly packed brown sugar
• 1 cup unsweetened pumpkin puree, canned or fresh
• Powder sugar for dusting the cake
1. Preheat oven to 350°F. Position rack in lower third of oven. Spray a 10-inch tube pan or 12-cup Bundt cake pan with vegetable spray and set aside.
2. In a large mixing bowl, sift together the flour, baking powder, salt, ginger, nutmeg, cinnamon, and cardamom. Set aside.
3. Separate eggs. Place yolks in a small bowl and whites in a large mixing bowl.
4. In another large bowl, beat the butter until smooth. Add the brown sugar a half-cup at a time beating well after each addition. Beat in Bourbon whiskey or vanilla and continue beating for about 3 minutes.
5. Beat the yolks with a fork then add to sugar mixture, one-third at a time. Using a rubber spatula, scrape down sides of bowl as you mix.
6. Add pumpkin puree and beat until smooth. With a wooden spoon, stir in 1/3 of the flour mixture. Beat just until dry ingredients are incorporated. Continue adding remaining flour in two batches. Set aside.
7. Add cream of tartar to egg whites and beat until soft peaks form. Gently fold whites into pumpkin batter.
8. Spoon batter into prepared pan. Gently spread batter evenly around pan. Bake for 45 to 50 minutes. Allow the cake to cool in the pan for 10 minutes, then invert onto a cake plate. Allow to completely cool. Dust with powdered sugar.
Makes 16 servings
Pumpkin or Squash Pancakes.
These pancakes can be prepared Butternut Squash, Hubbard Squash or other variety of winter squash. Use canned pumpkin puree, freshly prepared puree, or frozen puree which has been thawed. Cold leftover pancakes are an appetizing snack.
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 egg, slightly beaten
• 2 cups pumpkin puree
• 1/2 cup molasses, or maple syrup
• 3-4 tablespoons buttermilk or milk
• 2 tablespoons unsalted butter, or margarine, melted
• 1/2 cup chopped pecans or hazelnuts, optional
• Powdered sugar for dusting
1. In a large bowl, sift together flour, baking powder, salt, and pumpkin pie spice. Set aside.
2. In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth.
3. Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more.
4. Stir nuts into batter, and add additional tablespoon of buttermilk or milk if batter is too thick.
5. To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown.
6. Place on a platter and set platter in a warm oven. Continue making pancakes until all batter is used. Makes about 24, 3-inch pancakes. Serves 4 to 6 people. Garnish with powdered sugar or serve with corn syrup, maple syrup or your favorite pancake syrup.
Pumpkin-Amaretto Cheesecake
This is a spirited version of an old fashioned favorite. It is sinfully rich. However, an occasional piece of cheesecake can fit into a well balanced diet. Moderation is the key. Bake and refrigerate this cheesecake a day ahead for best results.
• 11 whole graham crackers, crushed (about 1-1/2 cups crumbs)
• 1/4 cup sugar
• 1/3 cup unsalted butter or margarine, melted
• 2 eight-ounce packages reduced fat or fat-free cream cheese, at room temperature
• 1 cup packed light brown sugar
• 2 cups fresh pumpkin puree or 1 16 ounce can solid pack pumpkin
• 2 egg yolks and 4 egg whites
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons flour
• 2 tablespoons: whipping cream and Amaretto
• Whipped cream, optional
Preheat oven to 325°F.
In a 9-inch spring form pan, mix graham cracker crumbs, sugar and melted butter.
Using your clean fingers, press the mixture evenly onto the bottom and sides of the pan.
Bake 8 minutes. Remove from oven and cool.
In a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth. Stir in brown sugar; blend until thoroughly mixed.
Add pumpkin and add egg yolks one at a time, blending after each addition until smooth.
Add 1/2 the egg whites at a time, blending well after each addition.
Add cinnamon, nutmeg, flour, Amaretto and whipping cream, stir to blend.
Pour mixture into prepared crust. Set spring form pan in a large roasting pan and fill with 1/2 inch tap water. Bake 1 hour, or until knife inserted in center comes out clean.
Remove from oven, chill 6 to 8 hours (or overnight) in the refrigerator. To serve, top with whipped cream if desired.
Makes 10 servings
My Old Favorite is Pumpkin Nut Bread
Old family favorite, pumpkin nut bread makes a wonderful snack, breakfast or dessert. This recipe makes one large loaf or 2 mini loaves for gift giving. The bread also freezes well. Freeze on a plate 6 hours, wrap frozen loaf in heavy duty aluminum foil and return to the freezer for up to six months.
• 2 cups all-purpose flour or 1 cup whole wheat flour and 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon each: salt and nutmeg
• 1 cup fresh pumpkin puree or 1 cup solid pack canned pumpkin
• 1 cup sugar
• 1/2 cup skim milk
• 2 eggs, slightly beaten
• 1/4 cup vegetable oil
• 1/2 cup each: chopped pecans and black walnuts (may substitute raisins or any combination to equal one cup)
Preheat oven to 350°F.
Sift together flour, baking powder, baking soda, ground cinnamon, salt and ground nutmeg.
In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Mix well.
Add dry ingredients, oil and nuts mixing until just moistened. Batter will be slightly lumpy. Do not over mix.
Spoon batter into well greased (use vegetable oil) 9 x 5 inch loaf pan or two 7-1/2 x 3 3/4 inch loaf pans, may use aluminum pans.
Bake (in the middle of the oven) large loaf for 65 minutes or two mini loaves for 50 minutes or until a wooden pick inserted in the center comes out clean.
The Traditional Pumpkin Pie
This recipe is close to the famous classic pumpkin pie, but with less butter and skim milk instead of cream. The flavor is just as good as Grandma's pie. Make your own crust or buy a frozen crust and allow it to thaw for a few minutes at room temperature.
• One 9-inch unbaked pie shell
• 2 eggs, slightly beaten
• 2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin
• 1 cup firmly packed brown sugar
• 1 1/2 teaspoon grown cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 tablespoons melted butter or margarine
• 1 cup skim milk
• 1 teaspoon vanilla extract
Preheat oven to 425°F.
In a large bowl, add filling ingredients in order given. Mix well with electric mixer or by hand.
Pour into pie shell. Bake 15 minutes. Then reduce oven temperature to 350°F and continue baking for an additional 45 minutes or until knife inserted near the center comes out clean. Cool slightly and serve warm or chilled. Makes one 9-inch pie.
You spent all that time making that pie, so store it correctly.
In the U.S. among many cultures, a traditional winter holiday favorite is pumpkin pie. There are many variations on the old-fashioned pumpkin pie that Grandma made, but most recipes still contain eggs, and/or dairy products. For this reason, the pumpkin pie belongs in the refrigerator, not on the kitchen counter.
Too often, pies are stored on the counter before and after the big holiday meal. Many fail to realize that even commercially prepared pumpkin pie filling has a high proportion of milk and eggs, so it is highly perishable.
The high water, protein and sugar content of pumpkin pie provide a prime growing environment for bacteria. When pumpkin pie is kept at room temperature, bacteria can multiply to dangerous levels, possibly causing illness.
Keep pumpkin pie, custard pies and other rich egg-laden desserts hot or cold until ready to serve, then store leftovers in the refrigerator. Fruit pies are safe in the cupboard, pantry shelf or in a pie keeper on the countertop for no longer than two days. After that time, the fruit may ferment or mold, spoiling the pie.
Cool 10 minutes in the pan. Use a knife to go around the edge of the pan to loosen bread from the sides of the pan, invert, cool on a cooling rack or plate. Slice and serve.
Chiffon Pumpkin Pie with Hazelnut Crunch Topping
This version of pumpkin pie is a delicious difference from the traditional pie but it is so good it may become a new family tradition.
• 2 cups pumpkin puree, or one 16 ounce can pumpkin
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1 8-ounce carton low-fat sour cream
• 1/2 cup milk
• 1/2 cup brown sugar
• 3 tablespoons margarine or butter, melted
• 1 cup chopped hazelnuts (filberts) or pecans
• Pastry for nine-inch single-crust pie or one frozen pie crust
For pie filling, in a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Mix well.
Add eggs, one at a time beating lightly with a rotary beater after each addition.
Stir in sour cream and milk. Mix well. Set aside.
For nut topping, in a medium bowl combine brown sugar and melted margarine or butter. Stir in chopped hazelnuts or pecans.
Line a nine-inch pie plate with pastry. Bake at 350°F for ten minutes. Remove and pour the filling into the pastry shell. Sprinkle evenly with nut topping.
To prevent over-browning, cover the edge of the pie shell with foil. Bake at 375°F oven 25 minutes. Then remove foil and continue to bake about 20 minutes more or until center appears nearly set when shaken. Cool on a wire rack. Serve chilled. Refrigerate leftovers for up to 3 days.
Serves 8.
Roasted Pumpkin Seeds
Don't waste the seeds after cooking your pie or making jack-o-lanterns. Instead, roast and salt the seeds for a delicious and nutritious snack. Let the children slosh through the fibers in pursuit of the slippery seeds, it is so much fun.
• 1 quart water
• 2 Tablespoons salt
• 2 cups pumpkin seeds
• 1 Tablespoon vegetable oil or melted, unsalted butter
Preheat oven to 250°F.
Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.
Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.
Place the seeds in a bowl and toss with oil or melted butter.
Spread evenly on a large cookie sheet or roasting pan.
Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.
Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.
Yield 2 cups
Spicy Pumpkin Seeds
1 cup raw green pumpkin seeds
1 teaspoon chili powder
1/8 to 1/4 teaspoon coarse salt
2 teaspoons fresh lime juice
1. Preheat oven to 350°. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, salt, and lime juice; toss to coat.
2. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.
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Author Bio Box: Arlene Wright Correll
 Resources: Excerpted from “Food For Thought Series” by Arlene Wright-Correll
For more gardening or cooking information click http://www.learn-america.com/ and click on Arlene’s Books you can download or buy my gardening & cook books. All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and we thank you for your attention to this site.
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