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    101 Things To Do With Pumpkin
    101 Things To Do With Pumpkin
    101 Things To Do With Pumpkin
    Ebook140 pages7 hours

    101 Things To Do With Pumpkin

    By Eliza Cross

    ()

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    About this ebook

    Celebrate the flavor of pumpkin year-round with these sweet and savory recipes!

    Pumpkins mark the onset of fall—and those who love the flavor look forward to pies, cookies, hot spiced drinks, and breads of all kinds. 101 Things To Do With Pumpkin is a handy way to incorporate this favorite flavor into your kitchen repertoire for not just the autumn season, but year-round. It’s packed with recipes sure to please the pickiest pumpkin palate:
    ·      Curried Pumpkin Soup
    ·      Pumpkin Spoon Bread
    ·      Pumpkin Apple Pecan Chicken
    ·      Decadent Pumpkin Butter Cake and more!

    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateJul 7, 2015
    ISBN9781423640844
    101 Things To Do With Pumpkin
    Author

    Eliza Cross

    Eliza Cross is an award-winning author and journalist. She also develops recipes and styles cuisine for corporate and print media. Eliza is the founder of the bacon enthusiast society BENSA International. She lives in Centennial, Colorado.

    Read more from Eliza Cross

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      Book preview

      101 Things To Do With Pumpkin - Eliza Cross

      Helpful Hints

      When picking out a pumpkin for cooking, look for smaller pie pumpkin varieties which are sweeter and smoother-textured than those grown for carving Jack-o-lanterns.

      Select a firm, unbruised pumpkin with consistent color and a sturdy stem; be sure to check the bottom of the pumpkin to make sure the base is undamaged.

      Shake the pumpkin and avoid it if you can hear liquid sloshing inside. Smell the pumpkin; it should have a fresh, clean aroma.

      To avoid breakage, always lift and carry a pumpkin from underneath rather than by the stem, which can become dried and snap off.

      Always scrub the outside of a pumpkin with warm water and a vegetable brush before cooking.

      Use a metal ice cream scoop, serrated grapefruit spoon, or melon baller to remove the stringy pulp from inside a pumpkin.

      When hollowing out a large pumpkin, avoid getting messy by scraping around the sides starting from the hole opening and working your way down to the bottom.

      One 8-inch diameter pie pumpkin will yield about 3 cups of cooked, mashed pumpkin.

      Pumpkin seeds can be roasted and eaten in their hulls; see recipe for Roasted Pumpkin Seeds in the Basic Recipes section.

      Pepitas are hulled green pumpkin seeds that are sometimes called for in Mexican recipes. Removing the hulls from seeds can be tedious work, but raw pepitas can often be found in Latin American markets and natural foods stores.

      When using canned pumpkin, look for cans labeled solid-pack rather than pumpkin pie filling, which has added ingredients.

      If you don’t have pumpkin pie spice on hand, substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon allspice, and a pinch of cloves for each teaspoon.

      If your pumpkin puree is too watery, line a strainer or sieve with cheesecloth and put it inside a larger bowl. Pour in the puree, cover with plastic wrap, and refrigerate while draining away the excess liquid.

      Leftover cooked pumpkin puree freezes well; wrap tightly and use within 9 months for best quality.

      Firm, unbruised pumpkins can be stored in a cool, dry place for 1 month.

      Butternut squash can be substituted for pumpkin. Some brands of commercial canned pumpkin are actually produced from a butternut squash variety.

      Basic Recipes

      Oven-Cooked Pumpkin Puree

      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.

      Steamed Pumpkin Puree

      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.

      Slow Cooker Pumpkin Puree

      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

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