World Best Pumpkin Food Recipes

Sunday, March 1, 2015

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

1 preheat oven to 350 and grease the bottom of an 8" cake pan. use a blender to whisk the eggs until foamy. add oil, pumpkin or squash, sugar and vanilla and mix well. in a separate bowl, mix together dry ingredients. add the dry ingredients to the wet and stir by hand until smooth. pour batter into prepared cake pan and cook on middle rack for 30 minutes. serve hot or cold.

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Total Time: 10 mins Preparation Time: 10 mins

1 in a large bowl, beat cream cheese, sour cream and brown sugar until smooth.
2 beat in the pumpkin purée and pumpkin pie spice.
3 place in a serving dish and allow to cool in refrigerator.
4 garnish with grated or chopped candied ginger over the dip.
5 serve with graham wafers, social tea cookies, or vanilla wafers.
6 tips: for a homemade pumpkin purée, cook your own pumpkin, strain any excess liquid before using. purée is also available in the canned fruit section of most grocery stores.

Total Time: 1 hr Cook Time: 1 hr

1 preheat oven to 375.
2 combine gingersnaps and margarine in food processor.
3 press into 8" pie plate, use the bottom of a glass to press crust in evenly and up sides.
4 bake 5-8 minutes, remove and let cool.
5 increase oven temperature to 425.
6 in a large bowl, combine all filling ingredients and blend well.
7 pour into gingersnap crust.
8 bake at 425 for 15 minutes. reduce heat to 350 and continue baking, do not take pie out.
9 bake for another 40 to 50 minutes or until knife inserted near center comes out clean.
10 cool, then refrigerate until ready to serve.
11 serve pie plain or with a dollop of fat free whipped cream.

Total Time: 24 hrs 50 mins Preparation Time: 24 hrs Cook Time: 50 mins

1 layer pumpkin with sugar in a large bowl.
2 cover and let stand overnight, stirring once or twice.
3 next day, drain juice off of pumpkin into saucepan.
4 bring to a boil and boil for 10 minutes.
5 add pumpkin pieces, grated rind and chopped pulp of the lemon.
6 add cloves (tied in a cheesecloth bag).
7 cook on a slow boil for 40 minutes, or until pumpkin is clear and the mixture sheets from a spoon.
8 remove the cloves and pour into hot sterile jars.
9 seal.

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

1 heat oil in a large saucepan over moderate heat and add curry paste, pumpkin, carrot and parsnips and cook and stir for 1 to 2 minutes or until vegetables are coated in curry paste and then add stock and lemon juice and bring to the boil. reduce heat and simmer uncovered for 15 to 20 minutes or until vegies are soft and then cool for 10 minutes.
2 blend or process soup in batches until soup is smooth.
3 to freeze - place cooled soup in airtight containers and freeze for up to 3 months - thaw soup overnight in fridge.
4 reheat in a large saucepan over low heat and add juice, cook and stir until heated and then remove from heat.
5 ladle soup into serving bowls and top with sour cream and coriander and sprinkle with pepper and serve with the onion on the side.
6 to make onion crisp - place onion in a medium bowl and add egg yolk and stir to coat.
7 place paprika and flour in a medium bowl and toss onion in flour shaking off excess.
8 heat oil in a large heavy based saucepan and over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil).
9 deep fry onion slices in batches for 3 to 4 minutes or until golden.
10 using a slotted spoon, transfer to paper towels and then serve.