Cooking with Soul, Pumpkin Recipes

Pumpkin Recipes

Pumpkin Cheesecake

Crust:

3/4 cup Graham wafer crumbs

1/2 cup finely chopped pecans and 1/4 cup brown sugar

3 Tbsp. melted butter

Filling:

3 pkgs cream cheese softened

1/2 cup brown sugar

1/2 cup granulated sugar

3 eggs

1 1/2 cup pumpkin puree

1 1/2 tsp cinnamon

1/2 tsp each nutmeg and ginger

2 Tbsp milk

1 Tbsp. cornstarch

Crust: Combine ingredients and press firmly in to bottom and 1/2 inch up sides of spring form 9 ” pan. Chill.

Filling: In a large bowl, using electric mixer or processor, blend sugars and cream cheese until very smooth. Beat in eggs one at a time until just blended. Beat in pumpkin, spices, milk and cornstarch until thoroughly combined. Pour in to pan. Bake at 350 for 50-55 min. until centre is just set. Cool at room temp. and chill covered in frig overnight. Garnish with pecans and whip cream.

Pumpkin Soup

1 large can tomatoes

1 large can of cooked pumpkin (or equivalent 28 oz.)

2 Tbsp. olive oil

2 cups chopped onion

3 medium cloves garlic, crushed

1 stalk celery chopped

2-3 tsp. curry powder

1 tsp salt or to taste

4 cups of stock vegetable or chicken

1 ½ cup chick peas (large can) drained and rinsed

Heat oil in soup pan, add onion, garlic, celery, cook over medium heat for 3 minutes. Add pumpkin, curry and salt and cook for 5 min. longer.

Add stock, cover and simmer for 15 min.

Add tomatoes. Puree at this point if desired then add chick peas. Simmer for 10 minutes.

Season to taste. Serves 4-6

Suggested spice mix for curry powder: 1 tsp. tumeric, 1/4 tsp. Fenugreek, 1 tsp corriander seed, 1/2 tsp fennel, cardamom seeds . Grind until powder.

Honey Glazed Pumpkin Bread (published in Canadian Living)

1 cup granulated sugar

1 cup pumpkin puree

2 eggs

¼ cup vegetable oil

¼ cup milk

2 ¼ cups all purpose flour (or whole wheat)

½ cup ground pecans

2 tsp. grated orange rind

1 ½ tsp baking powder

½ tsp baking soda

½ tsp cinnamon, ½ gr. Ginger, ¼ tsp. mace

2 Tbsp. liquid honey

In large bowl, stir sugar with pumpkin, beat in eggs, oil and milk.

Combine flour, pecans, orange rind, baking powder, baking soda, cinnamon, ginger and mace, stir into pumpkin mixture just until moistened.

Pour into greased 9X5 inch loaf pan.

Bake at 350 F for 50-60 minutes or until tester comes out clean.

Brush honey over loaf, let cool in pan on rack for 10 minutes. Loosen sides with metal spatula, remove from pan and let cool on rack. Wrap and store for 1 day before slicing. Makes one loaf.

Pumpkin Muffins

2 cups flour (wh. wheat or all purpose)

1 cup bran

½ tsp salt

½ tsp baking soda

1 Tbsp baking powder

1 tsp. cinnamon

¼ tsp mace

¼ tsp ground cloves

1/3 cup raisins (optional)

1/3 cup nuts

1 cup pumpkin puree

2/3 cup brown sugar

1/2 cup milk

1 egg

¾ cup veg. oil

Bake at 400 F for 20-25 min.

Golden Pumpkin Trifle (12 servings)

1 angel food cake (pre-made store bought or prepared cake mix)

2 cups milk 500 ml

1 cup pumpkin puree 250 ml

½ cup corn syrup 125 ml

2 tbsp. corn starch 25 ml

1 tsp. each ground ginger and cinnamon 5 ml

½ tsp. nutmeg

2 egg yolks

1 tsp. vanilla 5 ml

2 cups 35% whipping cream (divided ½ cup and 1-1/2 cups) 500 ml

¼ cup each granulated sugar and chopped candied ginger 60 ml

1. break angel food cake into bite-sized pieces; set aside.

2. whisk together milk, pumpkin puree, corn syrup, corn starch, ground ginger and cinnamon in a large saucepan. cook over medium heat, stirring frequently until the mixture is boiling and thickened. whisk the egg yolks with the vanilla and whisk into pumpkin mixture. cook, whisking constantly for 2 minutes or until very thick. strain trough a fine sieve. place a piece of waxed paper directly on the surface; chill.

3. whip ½ cup (125 ml) whipping cream until thick peaks form; fold into chilled pumpkin custard. set aside.

4. pulse the sugar with the candied ginger in a food processor or mini chopper until very finely chopped. whip remaining whipping cream with the ginger mixture until thick peaks form. set aside.

5. layer half of the cake pieces, half of the pumpkin custard and half of the ginger whipped cream into an 8 cup (2 l) glass trifle bowl. repeat layers. refrigerate for up to 1 day.

Pumpkin Doughnuts

yield: 24 doughnuts and 24 doughnut ‘holes’

3-1/2 cups all purpose flour 1 cup sugar

4 tsp. baking powder

3 tbsp. unsalted butter - at room temperature

1 tsp. salt

1 tsp. ground cinnamon

1 large egg

½ tsp. ground ginger

2 large egg yolks

¼ tsp. ground nutmeg

1 tsp. vanilla extract

1/8tsp.ground cloves

½ cup plus 1 tbsp. buttermilk

½ tsp. baking soda

1 cup canned pumpkin

canola oil for deep frying

whisk the first 8 ingredients in a medium bowl to blend. Using an electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). beat in egg, then yolks and vanilla. gradually add buttermilk; beat in pumpkin in 4 additions. using a rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. cover with plastic; chill 3 hours.

lightly flour 2 baking sheets. press out 1/3 of the dough onto a flour surface to a ½ to 2/3 inch thickness. using a 2-1/2 inch diameter round cutter, cut out dough rounds and arrange on baking sheets. repeat with remaining dough in 2 more batches. gather dough scraps; press out and cut out rounds until all dough is used. using a 1 inch diameter round cutter, cut out centre of each round to make doughnuts and doughnut holes.

pour 1-1/2 inches of oil into a large deep skillet and heat to 365/370 degrees. fry doughnut holes in two batches until golden, turning occasionally (about 2 minutes). using a slotted spoon, transfer to paper towels to drain. fry doughnuts 3 or 4 at a time until golden, adjusting heat to maintain temperature (about 1 minute each side). Using a slotted spoon, transfer to paper towels to drain. Cool completely.

For top…glaze or sugar:
spiced sugar: (whisk ingredients to blend)

1 cup sugar

4 tsp. ground cinnamon

2 tsp. ground nutmeg

powdered sugar glaze: (can be made up to 3 hours ahead)

2 cups powdered sugar

whipping cream

whisk powdered sugar and 4 tablespoons whipping cream to blend. whisk in additional cream 1 teaspoon at a time to form medium thick glaze.

Pumpkin Pie Filling

(2 - 9” pies)

4 cups cooked drained pumpkin

3 cups cream

½ cup brown sugar

1 cup white sugar

½ tsp salt

2 tsp cinnamon

1 tsp. powdered ginger

1.2 tsp nutmeg

4 eggs lightly beaten

Mix and pour in to uncooked pie shells bake until knife stuck in the middle comes out clean.

Basic Pie Dough

Sift together:

2 cups all purpose flour

1 tsp salt

Measure and combine: 2/3 cup chilled vegetable shortening, 2 tbsp chilled butter

Cut half of the shortening into the flour mixture with a pastry blender, or work it in lightly with the tips of your fingers until it has the grain of cornmeal.

Cut in the remaining half coarsely in to the dough until it is pea size. Sprinkle the dough with 4 Tbsp water.

Blend the water lightly in to the dough. You may lift the ingredients with a fork, allowing the moisture to spread.

If needed to hold the ingredients together add: I tsp to 1 tbsp water. When you can gather the dough up into a tidy ball stop handling it. Put in frig and chill for at least an hour before attempting to roll.