Step 1:
Cut sugar pumpkin (the kind meant to be baked and eaten.)
Just
cut a sugar pumpkin (best for making puree) in half, scoop out the seeds and roast, cut side down, on a greased baking sheet for about 45 - 55 minutes in a 375F oven.
Not exact matches
SOURCE Adapted from the
pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g)
sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and
cut into 1/2 - inch pieces
1 kg
pumpkin,
cut into large cubes 2 — 3 carrots (about 250g),
cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Among things I change on occasion are: — Olive oil instead of coconut oil — Honey instead of maple syrup — Replacing some of the flour with chickpea flour — I never tried the millet actually but have instead always added
pumpkin seeds which complement the babana marvelously — I always
cut down on the
sugar in half (I generally do so in recipes) and I dislike cloves so no.
Pumpkin Cut - out Cookies 1/2 cup butter (1 stick), softened 3/4 cup brown
sugar 1/4 cup white
sugar 1 packet Jell - O
Pumpkin Spice pudding mix 2 eggs 1 tsp vanilla extract 2 1/4 cup all - purpose flour 1 tbsp cinnamon 1 tsp baking soda
Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4 cups half - and - half 1/4 cup pure maple syrup 3/4 cups
sugar 1 tsp
pumpkin pie spice 1/2 tsp ground cinnamon a pinch of salt 1 1/2 teaspoons pure vanilla extract 6 croissants
cut into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Topping
What's in it: 1 cup steal
cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can
pumpkin puree 1 tablespoon
pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no
sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts,
pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown
sugar or maple syrup if you have a sweet tooth).
For the filling I needed to
cut out the eggs, dairy, and refined
sugar hidden in your average
pumpkin pie recipe.
2 sticks (1 cup) vegan butter 1 cup
sugar (vegan, evaporated cane juice) 1 cup brown
sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (
pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar
cut into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins
2 cups all purpose flour 1/3 cup brown
sugar 1 tablespoon baking powder 1 teaspoon
pumpkin pie spice 1 teaspoon kosher salt 1 stick (1/2 cup) cold salted butter,
cut in thin slices 3/4 cup dried cranberries
Whip up some deviled eggs, make some roasted spiced nuts, bring some
cut veggies and baba ganoush, or make a simple low -
sugar pumpkin pie or almond flour cookies.
6 small
sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry,
cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash
Ingredients: 3/4 cup vegan butter 1 cup
sugar 1/2 cup brown
sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or
pumpkin seeds) 1/4 cup dried unsulphured papaya,
cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple,
cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
I
cut it into 3 / 4 - inch to 1 - inch slices and began with the regular French toast stuff... eggs, milk and cinnamon, but with added whipping cream, nutmeg, a splash of
sugar and
pumpkin, of course.
One way to soften pepitas might be to cook them in a
sugar or honey syrup — you could
cut down on the
sugar in the
pumpkin filling, cook the pepitas in the honey syrup, maybe thinned slightly with water, and then use them in the filling once they have softened a bit?
ingredients
PUMPKIN CREAM CHEESE CHOCOLATE CHIP BREAD PUDDING cooking spray 8 cups day - old bread (cut into 1 - inch cubes, toasted) 1/2 block (4 - ounces) cream cheese (softened) 1/4 cup confectioner's sugar 1 1/4 teaspoons vanilla extract (divided) 3 large eggs 1 cup canned pumpkin 3/4 cup heavy cream 3/4 cup whole milk 1/3 cup dark brown sugar 1/2 cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2 cup dark chocolate chips Whipped Cream: 1 cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanilla
PUMPKIN CREAM CHEESE CHOCOLATE CHIP BREAD PUDDING cooking spray 8 cups day - old bread (
cut into 1 - inch cubes, toasted) 1/2 block (4 - ounces) cream cheese (softened) 1/4 cup confectioner's
sugar 1 1/4 teaspoons vanilla extract (divided) 3 large eggs 1 cup canned
pumpkin 3/4 cup heavy cream 3/4 cup whole milk 1/3 cup dark brown sugar 1/2 cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2 cup dark chocolate chips Whipped Cream: 1 cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanilla
pumpkin 3/4 cup heavy cream 3/4 cup whole milk 1/3 cup dark brown
sugar 1/2 cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2 cup dark chocolate chips Whipped Cream: 1 cup heavy cream 2 teaspoons confectioner's
sugar 1 teaspoon vanilla extract
For the
pumpkin filling, roast one small
sugar pumpkin (
cut in half, seeds removed)
cut - side down on a baking sheet lined with parchment in the oven at 350F for 25 - 35 minutes (depending on the size of your
pumpkin).
I didn't have any applesauce on hand, and so used Isa's comment to sub additional
pumpkin instead... I also didn't
cut down on the
sugar, since I assumed the extra
pumpkin could use the
sugar....
* 1
sugar pumpkin, or other sweet variety (not a carving
pumpkin), about 5 pounds (I used an organic
sugar pumpkin) * Sea salt * Freshly ground black pepper * 1 tablespoon olive oil * 1/4 pound mild Italian pork sausage (I used organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used organic pasta) * 5 ounces Fontina,
cut into 1/4 - inch cubes * 2 ounces Gruyère,
cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1 cup heavy cream (I used raw milk instead)
ingredients PIE CRUST: 1 tablespoon light brown
sugar 1 teaspoon Kosher salt 1 1/2 cups all - purpose flour (plus additional for dusting) 1 stick unsalted butter (chilled,
cut into 1 / 2 - inch cubes) 1/4 cup ice water FRESH GINGER JUICE: 1 2 inch piece fresh ginger
PUMPKIN PIE FILLING: 1 sugar pumpkin (top removed, halved, seeded, cut into 8 wedges)(makes 2 cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 12 - ounce can evaporated milk WHIPPED CREAM: 1 cup heavy cream 1 tablespoon confectioner's sugar 1 teaspoon vanilla
PUMPKIN PIE FILLING: 1
sugar pumpkin (top removed, halved, seeded, cut into 8 wedges)(makes 2 cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 12 - ounce can evaporated milk WHIPPED CREAM: 1 cup heavy cream 1 tablespoon confectioner's sugar 1 teaspoon vanilla
pumpkin (top removed, halved, seeded,
cut into 8 wedges)(makes 2 cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2 cup light brown
sugar 1/4 cup granulated
sugar 1 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 12 - ounce can evaporated milk WHIPPED CREAM: 1 cup heavy cream 1 tablespoon confectioner's
sugar 1 teaspoon vanilla extract
Cut off the stem of the
sugar pumpkin and slice in half lengthwise.
1/4 cup butter,
cut into chunks (plus more for pan) 1 tsp baking soda 1 tblsp vanilla extract 1 1/2 tsp cinnamon 1/2 tsp salt 2 1/2 cups
sugar 1/3 cup light corn syrup 1 1/2 cups toasted hulled
pumpkin seeds
I
cut the
sugar pie
pumpkin in half, scoop out the seeds, rub with a little oil and place flesh side down in a baking dish.
1 cup all - purpose flour 1 cup whole wheat pastry flour 1/3 cup brown
sugar, packed 1 1/2 teaspoons
pumpkin pie spice 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt (optional) 1/2 cup (1 stick) light butter, cold and
cut into 8 pieces 1/2 cup cinnamon chips (or white chocolate or butterscotch chips) 1/2 cup
pumpkin puree 1/2 cup buttermilk 1 teaspoon vanilla extract Glaze — optional — see recipe below
Made these this morning didn't use coconut but added rice crispies chopped dates and sultanas and
pumpkin seeds and 1 cube of crystallised ginger chopped and they turned out wonderful thanks trying to
cut out carbs and
sugar.
* To make you own
pumpkin puree, preheat the oven to 400 degrees F.
Cut your own small to medium size
sugar pumpkin in half or into fourths and reserve the
pumpkin seeds for later.
2 pounds boneless eye round of beef,
cut into 1/2 inch cubes 2 tablespoons canola oil 3 medium poblano peppers, diced 1 medium onion, diced 4 cloves garlic, minced 3 tablespoons mild chili powder 1/4 teaspoon cayenne 1 tablespoon cumin 1 teaspoon coriander 1 teaspoon dried oregano 2 teaspoons
pumpkin pie spice 1 tablespoon brown
sugar 2 cups beef stock 1 14 oz.
Ingredients: 3/4 cup vegan butter 1 cup
sugar 1/2 cup brown
sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or
pumpkin seeds) 1/4 cup dried unsulphured papaya,
cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple,
cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
What's in it: 1 cup steal
cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can
pumpkin puree 1 tablespoon
pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no
sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts,
pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown
sugar or maple syrup if you have a sweet tooth).
for the cookies, you will need: 1 3/4 cups all - purpose flour 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 baking powder 1/2 baking soda 1 stick unsalted butter,
cut into chunks, at room temperature 3/4 cup
sugar 1/2 teaspoon fine sea salt 1 1/2 teaspoons pure vanilla extract 1/2 cup
pumpkin puree 1/2 cup buttermilk, room temperature 3/4 cup fresh (or frozen) cranberries, coarsely chopped (if frozen, don't thaw) **
As I recall, the process involved
cutting the jack - o - lanterns apart and into chunks and then boiling them, but I don't have any memories of what was made with the resulting
pumpkin puree, probably because it turns out that carving
pumpkins aren't the same as pie
pumpkins (aka
sugar pumpkins) and you probably don't want to use them to make homemade
pumpkin puree for baking.