Cross - 101 Things to do With Pumpkin

101 Things To Do With Pumpkin

Eliza Cross

101 Things To Do With Pumpkin

Digital Edition 1.0

Text 2015 Eliza Cross

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-4084-4

For my sweet son, Michael Castaneda.

1 medium pie pumpkin, about 4 pounds

1/2 cup water

Preheat oven to 350 degrees.

Wash the pumpkin and cut out the top and stem with a sharp knife. Lay on a cutting board and carefully cut in half. Scrape out stringy pulp and seeds. (Rinse and reserve seeds to make Roasted Pumpkin Seeds, if desired.)

Cut pumpkin in large pieces and arrange skin-side up in a roasting pan. Pour water in the bottom of the pan and cover with aluminum foil. Bake 45 to 60 minutes, or until pumpkin is soft and easily pierced with a fork. Cool to room temperature.

Scrape the soft pulp from the skin into a food processor or heavy-duty blender, discarding the skin. Pulse until evenly pureed, adding a little water if necessary to make a smooth puree. Alternately, mash the pulp in a large bowl with a potato masher or run it through a food mill. If finished puree is too watery, drain in a fine mesh strainer for 30 minutes.

The puree can be used immediately or refrigerated, covered, and used within 3 days. The puree may also be frozen, tightly wrapped, or stored in an airtight container for up to 6 months. Makes about 8 cups.

1 small pie pumpkin, about 2 pounds

1 cup water

Wash the pumpkin and cut out the top and stem with a sharp knife. Lay on a cutting board and carefully cut in half. Scrape out stringy pulp and seeds. (Rinse and reserve seeds to make Roasted Pumpkin Seeds, if desired.) Cut pumpkin in 4-inch pieces.

Stovetop steaming method: In a large pot fitted with a steamer basket, heat water to boiling. Add the pumpkin, reduce heat to a simmer, and cover. Cook until pumpkin is tender, about 30 minutes. Drain and cool to room temperature.

Microwave steaming method: Place the pumpkin pieces in a microwave-safe bowl, add the water, cover, and cook on high until pumpkin is fork tender, about 15 to 20 minutes depending on microwave. Cool to room temperature.

Scrape the soft pulp from the skin into a food processor or heavy-duty blender, discarding the skin. Pulse until evenly pureed, adding a little water if necessary to make a smooth puree. Alternately, mash the pulp in a large bowl with a potato masher or run it through a food mill. If finished puree is too watery, drain in a fine mesh strainer for 30 minutes.

The puree can be used immediately or refrigerated, covered, and used within 3 days. The puree may also be frozen, tightly wrapped, or stored in an airtight container for up to 6 months. Makes about 4 cups.

1 small pie pumpkin, about 2 pounds

1/4 cup water

Wash the pumpkin and cut out the top and stem with a sharp knife. Lay on a cutting board and carefully cut in half. Scrape out stringy pulp and seeds. (Rinse and reserve seeds to make Roasted Pumpkin Seeds, if desired.) Cut pumpkin in pieces, place in a 3-quart slow cooker, and cook on low for 4 to 6 hours, or until skin is soft and easy to pierce with a fork. Cool to room temperature.

Scrape the soft pulp from the skin into a food processor or heavy-duty blender, discarding the skin. Pulse until evenly pureed, adding a little of the cooking water if necessary to make a smooth puree. Alternately, mash the pulp in a large bowl with a potato masher or run it through a food mill. If finished puree is too watery, drain in a fine mesh strainer for 30 minutes.

The puree can be used immediately or refrigerated, covered, and used within 3 days. The puree may also be frozen, tightly wrapped, or stored in an airtight container for up to 6 months. Makes about 4 cups.

1/3 cup cinnamon

1 tablespoon ginger

1 tablespoon nutmeg or mace

1-1/2 teaspoons cloves

1-1/2 teaspoons allspice

Place all the ingredients in a small jar with a tight-fitting lid and shake to combine. For a single 9-inch pumpkin pie, add 1 to 1-1/2 teaspoons spice mix to recipe. Makes about 1/2 cup.

2 cups pumpkin seeds

8 cups water

2 tablespoons plus 1 teaspoon salt, divided

2 tablespoons olive oil

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

Preheat oven to 400 degrees.

Combine the pumpkin seeds, water, and 2 tablespoons salt in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes. Remove from heat and drain in a strainer. Spread the seeds on paper towels and blot to dry. Transfer to a large bowl and drizzle with the olive oil. Sprinkle in remaining 1 teaspoon salt, pepper, and cayenne pepper; toss to combine.