Pumpkin

Recipe List:
Spicy Coconut Pumpkin
Pumpkin Cheesepie
Spiced Pumpkin Pie with Brown Sugar Bourbon Whipped Cream
Pumpkin (or Winter Squash) Chocolate Chip Cake
Pumpkin Muffins
Pumpkin Cinnamon Rolls
Pumpkin Walnut Cookies


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Spicy Coconut Pumpkin

From Farmer John’s Cookbook

Ingredients:
3 Tbsp butter
1 Tbsp vegetable oil
1 onion, thinly sliced
1 Tbsp minced fresh ginger
2-3 tsp curry powder
1 tsp finely chopped jalapeno or Serrano pepper
1/2 tsp ground cloves
1/4 tsp ground cardamom
1.5 lbs pumpkin (about 1/2 medium or 1 small pumpkin, peeled, seeded, cut into 1-inch pieces)
1.5 cups coconut milk
1 Tbsp raisins
1 tsp maple syrup or brown sugar
salt
freshly ground black pepper

Directions:
1. Heat the butter and oil in a heavy pan over medium heat. Add the onion; saute until lightly bronwed, about 20 minutes. Add the ginger; cook for 3 more minutes.
2. Stir in the curry powder, pepper, cloves, and cardamom; cook for 2 minutes, stirring constantly.
3. Add the pumpkin chunks, coconut milk, raisins, and maple syrup. Cover; cook over low heat until the pumpkin is tender, about 30 minutes. Uncover, and if the sauce is thin, let the coconut milk boil away until the mixture thickens to your liking. Season with salt and pepper to taste.

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Pumpkin Cheesepie

From Farmer John’s Cookbook

Ingredients:
1 ½ cups pumpkin pureé
1 ½ cups vanilla wafer or graham cracker crumbs
6 Tbs butter, melted, divided
¾ cup plus 1 Tbs sugar, divided
3 eggs
8 oz cream cheese, softened
2 tsp ground cinnamon, divided
1 tsp vanilla
1 tsp ground ginger
½ tsp freshly grated nutmeg
¼ tsp ground cloves
1 cup sour cream

Directions:
1. Preheat oven to 350° F

2. To prepare fresh pumpkin: cut the pumpkin in half and scoop out the seeds.  Cut each half in half and lightly brush with oil.  Place on a rimmed baking sheet and bake for 45 minutes, or until very tender when pierced with a butter knife.  Scoop and scrape the flesh from the skin, and mash it as you would when making mashed potatoes.

3. Reduce the oven temperature to 325ªF.

4. Combine the crumbs, 5 tablespoons of the butter and 1 tablespoon sugar in a small mixing bowl.  Mix well.

5. Grease the bottom of a 9-inch springform pan with the remaining 1 Tbs butter.  Press the buttered crumbs into the bottom of the pan to form a crust.  Press on the crumb mixture with the bottom of a glass to form a solid, tightly packed crust.

6. Bake the crust until lightly brown, about 10 minutes.  Remove from the oven and let cool.  Increase the oven temperature to 450°F.

7. Reserve 2 Tbs of the sugar.  Beat the eggs with the remaining sugar.  Stir in the pumpkin pureé, cream cheese, 1 tsp of the cinnamon, vanilla, ginger nutmeg, and cloves.  Pour the mixture into the crust; bake until the top is browned and the center is still a little jiggly, about 40 minutes.

8. Remove from the oven; let stand on a rack for 5 minutes.

9. Combine the sour cream, the reserved 2 Tbs sugar, and the remaining 1 tsp cinnamon.  Spoon the mixture on top of the pie.  Bake until browned and bubbly, about 5 minutes.  Let cool; then chill before serving.

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Spiced Pumpkin Pie with Brown Sugar Bourbon Whipped Cream

Ingredients:
1 All-Butter Pie Crust (See below)
1 ½ cups pumpkin pureé (fresh of course!)…or one 15 oz can
1 ¼ cups heavy cream or evaporated milk
½ cup light brown sugar
2 large eggs
2 Tbs Kentucky bourbon
1 tsp ground ginger
1 tsp cinnamon
½ tsp allspice
½ tsp salt
Brown Sugar Bourbon Whipped Cream (see below)

Directions:
Preheat the oven to 425°F.  Line a 9-inch glass pie plate with the All-Butter Pie Crust and refrigerate.  In a bowl, mix the pumpkin pureé, cream or evaporated milk, brown sugar, eggs, bourbon, ginger, cinnamon, allspice, and salt.  Place the pie plate with the crust on a rimmed baking sheet.  Pour the pumpkin mixture into the prepared pie shell.  Bake for 15 minutes.  Reduce the temperature to 350°F and bake for about 40 more minutes, or until the filling no longer jiggles in the middle when the pan is gently moved back and forth.  Cool the pie on a rack and refrigerate until ready to serve.  Top with Brown Sugar Whipped Cream.

All-Butter Pie Crust

Ingredients:
1/2 cup butter, cut into 1-inch slices
1 1/2 cups unbleached all-purpose flour
1 tsp sugar
1/2 tsp salt
3-4 Tbs ice water

Directions:
Place the butter in the freezer to chill.  Meanwhile, blend the flour, sugar, and salt in a food processor with the metal blade.  Add the butter and pulse the processor on and off until the butter is the size of large peas.  With the processor still running, drizzle in the water.  Stop processing when the dough starts to form a ball.  Do not overmix.  Place the dough onto a large piece of plastic wrap.  Fold the plastic wrap over and around the dough to seal, and press the dough into the shape of a disc.  Refrigerate for at least 1 hour.

After the dough has chilled, unwrap and place it on a lightly floured surface.  Roll into an 11-inch circle and place the dough into a 9-inch pie pan.  Flute the edge if desired.  Refrigerate until ready to fill.

Brown Sugar Bourbon Whipped Cream

Ingredients:
1 cup heavy whipped cream
1 Tbs Kentucky bourbon
¼ cup light brown sugar

Directions:
Place the cream, the bowl, and the electric beaters or whisk in the freezer for 10 minutes.  In the chilled bowl, mix the bourbon and brown sugar until the sugar is dissolved.  Add the heavy cream and beat with an electric mixer until thick.

Results in a tan-colored whipped cream.

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Pumpkin (or winter squash) Chocolate Chip Cake

From the Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 cups flour
1 tsp. salt
2 tsp. soda
2 tsp. baking powder
1 tsp. cinnamon
2 cups mashed pumpkin (or winter squash)
3/4 cup vegetable oil
2 cups sugar
2 eggs
1 tsp. vanilla
1 cup nuts
1 cup chocolate chips

Directions:
Sift together flour, salt, soda, baking powder and cinnamon. Mix pumpkin, oil, sugar, eggs and vanilla. Blend with dry ingredients. Add chopped nuts and chocolate chips. Pour into 13×9 baking pan. Bake at 350º for 25-30 minutes or until done. Eat plain or frost with cream cheese or chocolate frosting. Cake freezes well.

Cream Cheese Frosting

Ingredients:
3 oz. soft cream cheese
1/2 cup margarine
1 tsp. vanilla
2 cups powdered sugar

Directions:
Cream together cream cheese, margarine and vanilla. Add sugar and mix well.

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Pumpkin Muffins

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
3 cups flour
1 cup sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 cup milk
1 cup mashed pumpkin
1/2 cup butter, softened
2 eggs, beaten

Directions:
Put all ingredients in bowl in order given. Mix just enough to blend. Bake at 400º for about 20 minutes. Makes 20 muffins.

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Pumpkin Cinnamon Rolls

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 1/3 cup milk
1/2 cup butter
2 cups cooked, mashed pumpkin
1/2 cup sugar
1 1/2 tsp. salt
4 eggs
2 pkgs. (2 tbsp.) yeast
8 cups flour
1/4 cup melted butter
1 cup brown sugar
4 tsp. cinnamon

Directions:
Heat milk and 1/2 cup butter just until warm. Combine pumpkin, sugar and salt; add milk. Beat in eggs and yeast. Add flour. Mix, cover and let rise until double in size. Turn out on floured surface and knead until smooth. Roll out into two rectangular shaped pieces of equal size. Brush on melted butter. Mix sugar and cinnamon and sprinkle on dough. Roll dough jelly-roll style, starting with the long end. Slice into 1-inch circles. Place on lightly greased cookie sheets or round cake pans with rolls almost touching each other. Let rise in a warm place until double in size. Bake at 350° for 20 minutes. Frost if desired.

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Pumpkin Walnut Cookies
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 1/2 cups flour
2 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. nutmeg or ginger
1/2 cup soft butter
1 1/2 cup brown sugar
2 eggs
1 cup mashed pumpkin
1 tsp. vanilla
1 1/2 cups chopped walnuts

Directions:
Combine dry ingredients and set aside. Cream butter and sugar until fluffy. Beat in eggs. Stir in pumpkin and vanilla. Add flour mixture; mix well. Stir in walnuts. Drop by rounded teaspoons 1 inch apart on greased cookie sheets. Bake at 375º for 12-14 minutes
Variation: Add 1 cup chocolate chips instead of walnuts or delete both and frost with pumpkin frosting.

Pumpkin Frosting

Ingredients:
1 tbsp. butter
1 tbsp. milk
1/4 cup pumpkin
1/4 tsp. cinnamon
powdered sugar

Directions:
Beat together butter, milk, pumpkin and cinnamon. Add enough powdered sugar until frosting is the right consistency.

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