World Best Pumpkin Food Recipes

Monday, June 1, 2015

Phyllo Chiffon Pie

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

Servings: 3
1 1/4 lbs rhubarb
1 teaspoon pumpkin pie spice
1 orange, juice and zest of, finely grated
1 tablespoon sugar
1 tablespoon butter
3 sheets phyllo pastry

Recipe

1 preheat oven to 400°f.
2 trim the leaves and ends from the rhubarb stalks and chop them into 1 inch pieces. place them in a bowl.
3 add the pumpkin pie spice, orange rind and juice, and sugar, toss well to coat. turn the rhubarb into a 4 cup pie pan.
4 melt the butter and brush it over the phyllo sheets. lift the sheets onto the pie pan, butter side up, and crumple them to form a chiffon effect, covering pie completely.
5 place the dish on a baking sheet and bake for 20 minutes, until golden brown. reduce heat to 350°f and bake for another 10-15 minutes until rhubarb is tender.
6 serve warm.

Lamb And Squash Stew With Chiles

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

Servings: 6
3 lbs boneless lamb shoulder, cut into 2-inch pieces (boston butt)
1 tablespoon ground coriander
10 garlic cloves, finely chopped, divided
1 tablespoon kosher salt, plus more
fresh ground black pepper
1/2 cup raw shelled pumpkin seeds
6 dried red chilies (numex or guajillo)
2 chiles de arbol or 1/2 teaspoon crushed red pepper flakes
2 large yellow onions, cut into 1/8-inch-thick wedges, divided
2 tablespoons vegetable oil
4 sprigs oregano
1/2 kabocha squash, peeled, seeds removed, cut into 1-inch pieces (about 1 pound)
1 delicata squash, seeds removed, cut into 1/2-inch-thick slices
1/2 small red onion, thinly sliced
1/4 cup fresh lime juice
fresh cilantro stem (for serving)

Recipe

1 combine lamb, coriander, half of garlic, and 1 tablespoon salt in a large bowl; season with pepper and toss. cover; chill at least 4 hours.
2 preheat oven to 350°f toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.
3 toast chiles on clean baking sheet until slightly darkened, about 5 minutes. let cool slightly, then remove stems, and seeds, if you prefer less heat. place chiles, half of yellow onion, remaining garlic, and 1 cup hot water in a blender; let sit 10 minutes to soften chiles. blend until smooth; set chile purée aside.
4 heat oil in a large dutch oven over medium-high heat. working in batches, cook lamb, turning occasionally, until browned, 8–10 minutes; transfer to a plate.
5 pour off fat from pot. cook chile purée in pot over medium-high heat, stirring occasionally, until reduced by half, 8–10 minutes. add lamb, oregano, remaining yellow onion, and 10 cups water to pot; season with salt and pepper. bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until lamb is very tender, 3–3 1/2 hours.
6 add squash to stew and cook, uncovered, until lamb is falling apart and squash is soft, 30–35 minutes; season with salt and pepper.
7 toss red onion and lime juice in a small bowl; let sit, tossing occasionally, 30 minutes.
8 serve stew with red onion, cilantro, and reserved pumpkin seeds.
9 do ahead: lamb can be marinated 2 days ahead; keep chilled. stew can be made 3 days ahead; let cool, then cover and chill.

Old Fashioned Soft Pumpkin Cookies

Total Time: 49 mins Preparation Time: 35 mins Cook Time: 14 mins

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup butter, softened (1 stick)
1 cup solid-pack pumpkin (i like libby's)
1 egg
1 teaspoon vanilla extract
2 cups sifted powdered sugar
3 tablespoons milk
1 tablespoon butter, melted
1 teaspoon vanilla extract

Recipe

1 in a medium bowl, combine flour, b. soda, b. powder, salt, and spices.
2 sift together the and dark brown sugars.
3 in a large mixer bowl, cream or beat butter and sugars well.
4 beat in the pumpkin, egg, and vanilla to the creamed butter and sugar.
5 gradually, beat in the dry mixture until all is blended well.
6 drop onto greased baking sheets by rounded tablespoon.
7 bake in 350-degree f pre-heated oven for 13-15 minutes (each successive batch needing less) or until edges are firmed up.
8 cool on the baking sheet about 2 minutes then remove to cool completely on wire rack.
9 for glaze: in a small bowl, combine all 4 glaze ingredients until smooth.
10 drizzle glaze over the tops of all the cookies. let glaze set.

Cinnamon Streusel-topped Pumpkin Pie

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

Servings: 8
3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2 large eggs
1 (15 ounce) can pumpkin
1 (14 ounce) can fat-free sweetened condensed milk
1 pie crust, refrigerated such as pilsbury
1/3 cup flour, 1 1/2 oz
1/3 cup packed dark brown sugar
1/4 cup oats
1/4 cup chopped pecans
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 tablespoon butter, chilled, cut into small pieces
2 -3 tablespoons water

Recipe

1 preheat oven to 375.
2 to prepare filling: combine 1st 8 ingreds in large bowl; stir with a whisk.
3 crust: roll dough to an 11 inch circle. fit into a 9" pie plate coated with spray. fold edges under and flute.
4 streusal: lightly spoon flour into a dry measure;level with knife. combine flour and next 5 ingreds in a bowl. cut in butter with a fork or fingertips til crumbly. sprinkle with water, tossing with a fork just til lightly moistened.
5 pour pumpkin mixture into crust; sprinkle with steusal. place pie on baking sheet. bake at 375 for 50 min or tl knife inserted in center comes out clean. cool on wire rack.

Granola With Pepitos

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

1 teaspoon coconut oil, for greasing pan
1 cup jaggery or 1 cup brown sugar
6 cups rolled oats, not quick oats
1 cup unsalted pumpkin seeds (pepitos)
1 cup raw sunflower seeds
2 tablespoons virgin coconut oil
1 1/2 teaspoons sea salt
1 1/2 teaspoons cinnamon
1 cup unsweetened flaked coconut
1 cup seedless raisin

Recipe

1 preheat oven to 300 degrees and lightly grease bottom of pan.
2 break-up the jaggery or brown sugar lumps.
3 in a large shallow pan combine all ingredients except the coconut flakes and raisins.
4 bake for about an hour stirring every 10-minutes.
5 add the coconut flakes and continue baking.
6 when coconut is nicely browned, granola is done; remove pan from oven.
7 add raisins and stir until combined. taste to adjust salt, sugar and cinnamon.
8 when cool, store in a jar with a tight fitting lid.

Raisin-cinnamon Yeast Doughnuts

Total Time: 3 hrs 15 mins Preparation Time: 3 hrs Cook Time: 15 mins

Ingredients

4 tablespoons ground cinnamon
2 tablespoons ground ginger
1 tablespoon ground cloves
1 tablespoon ground nutmeg
2 tablespoons pumpkin pie spice, 4211
1/3 cup melted butter
1/2 cup honey
1/2 cup sugar
2 cups raisins (optional)
1 teaspoon sugar
3/4 cup warm water (105 degrees f)
5 (1/4 ounce) packages active dry yeast
1 cup whole milk
7 cups flour, divided
1 teaspoon sea salt
2 large eggs

Recipe

1 mix the spice ingredients well and store in an airtight container (small mason jar).
2 start proofing the yeast by adding the tsp sugar to the water and stir until disolved. add all 5 packs of yeast and stir again. yeast is ready when you get 1/2 inch of foam on top of it.
3 put milk (from fridge) into microwave on high for 1 minute (105 to 110 deg f). put eggs in bowl, add 1/2 cup sugar, milk, yeast mixture, and honey.
4 add 4 cups flour, raisins, salt, and pumpkin pie spice 4211.
5 add rest of flour and then add melted butter.
6 start mixer slowly until it's completely mixed together, you may need to stop the mixer periodically to scrape the bowl and get the dry ingredients to mix in right.
7 once the dough is mixed, turn the dough hook to high for about 2 minutes to properly knead it. the finished dough should be fairly soft but stiff (when checked with a floured hand).
8 place 2 boards 1/2 inch thick on the table to help roll out the thickness.
9 roll onto a floured surface using the 1/2 inch boards as a guide.
10 cut into 3 inch squares or use a hex doughnut cutter to get shaped doughnuts. place on pans with parchment paper and let raise until at least doubled in thickness.
11 bake at 425f degrees for 20 minutes or until golden brown.
12 holes 10 minutes.
13 glaze them with your favorite glaze while hot or frosting when cooled down.