Traditional Pumpkin Recipes Worth Passing Along
Posted on October 10, 2011
When your family gathers to carve the annual
Don´t toss the seeds!
Toasted Pumpkin seeds are better than any beer nut, and very healthy!!!
Even Dream Baby shows interest in carving because of them.
No carving help from Daddy…. no seeds!
Amazing how trainable men are.
Pumpkin Seed Recipe
For every 1 1/2 cups pumpkin seeds (350 Ml)
you will need:
2 tsp. olive oil
salt and pepper to taste
Additional Options To Taste:
Cajun seasoning blend
Preheat oven to 300° F /180 C.
Toss pumpkin seeds in a bowl with the oil and seasonings of your choice. Spread pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown.
As for the meat from your pumpkins…
simmer it in a splash of water and a pinch if salt until soft.
Then puree and freeze in pre-measured portions to be used for pie and soup on Thanksgiving.
1 large onion
1/4 cup butter (75 g)
4 cups chicken broth (1 L)
1 TBLSP sugar (1SS)
1/2 tsp curry
1/2 tsp nutmeg
3/4 cup scallion (400 mL)
2 cups pumpkin (500 mL)
1 bay leaf
1 TBLSP brown sugar (1SS)
1/2 tsp cinnamon
2 cups Half & Half (Food Cream)
parsley springs for garnish
Saute onion, scallions and butter – add all other ingredients except cream. Simmer 15 min. Add cream and simmer 10 minutes.
BTW Children LOVE this soup!
Save some for pie…
Libby´s Original Pumpkin Pie Recipe is my favorite
(makes 1 pie)
3/4 cup granulated sugar (400 mL)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin (450 mL)
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk (350 mL)
1 unbaked 9-inch deep-dish pie shell (recipe below)
Whipped cream for garnish
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.BAKE in preheated 425° F (218 C) oven for 15 minutes. Reduce temperature to 350° F (180 C) ; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
NOW FOR THE CRUST!
Martha Stewart´s Pie Shell
is my favorite
Pillsbury´s ready-made in the red box is not availible in you area.
- Ingredients for 2 pie crusts:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
While I realize these recipes already exist in most American households, my children are growing up in Europe. I am gathering our favorite recipe traditions shared over the years and assembling them in an easy print format to pass along when the time comes.
What´s your favorite Pumpkin Recipe?