An easy way to keep pumpkin for future use is to cook it and then spoon 1 or 2 cups into freezer bags. I've kept pumpkin in the freezer for 9 - 12 months.
If a recipe calls for canned pumpkin, substitute your pumpkin puree 1 for 1. We also make a pumpkin side dish with this.
Most winter squash and pumpkins are interchangeable so if you have an acorn squash or a howden pumpkin or a pie pumpkin, use whatever you have. The pie pumpkins are a little sweeter but they're all tasty and pretty close in flavor in the end product.
Directions:
Scrub your pumpkin/squash and cut in half. Place cut side down on a cookie sheet with about 1 cup or so of water. Place in a 350 degree oven and bake until you can pierce the skin with a fork. Watch the pan and replace the water if it evaporates - you don't want to boil it but you don't want the pan to dry out either. Remove from the oven, allow to cool and scoop out the flesh with a spoon. Bag it in 1 - 2 cup increments in a freezer bag and pop it in the freezer.
Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Pumpkin Pie w/ home made crust
This is the best pumpkin pie I've made. To be honest, I've only made 2. So, maybe I should say it's the best I've tasted. It does take a lot of time so be ready to spend a few hours on this one. You can save a lot of time (and skip steps 1 - 8) by buying a pre-made pie shell from your grocer's refrigerated section.
I found this in a Cooks Illustrated magazine a few years ago.
Serves 8. Published November 1, 1993.
If you do not have a food processor, the pumpkin may be put through a food mill or forced through a fine sieve with the back of a wooden spoon. Alternatively, you can cook the pumpkin, sugar, and spices together before pureeing, then whir the mixture in a blender, adding enough of the cream called for in the recipe to permit the pumpkin to flow easily over the blades. In either case, heat the pumpkin with the (remaining) cream and milk, as indicated, then slowly whisk the mixture into the beaten eggs. The pie may be served slightly warm, chilled, or at room temperature.
Ingredients
Flaky Pastry Shell
1 1/4 cups unbleached all-purpose flour , measured by dip-and-sweep
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
10 tablespoons unsalted butter (1 1/4 sticks), chilled and cut into 1/4-inch pats
3 - 3 1/2 tablespoons ice water
Pumpkin Filling
2 cups plain pumpkin puree (16 ounces), canned or fresh
1 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon table salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
Brandied Whipped Cream
1 1/3 cups heavy cream (cold)
3 tablespoons confectioners' sugar
1 tablespoon brandy
Instructions
1. For pastry shell: Mix flour, salt, and sugar in a food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium-sized bowl.
2. Drizzle 3 tablespoons of water over flour mixture. With blade side of a rubber spatula, cut mixture into little balls. Then press down on mixture with broad side of spatula so balls stick together in large clumps. If dough resists gathering, sprinkle remaining water over dry, crumbly patches and press a few more times. Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be refrigerated for 2 days or, if sealed airtight in a plastic bag, or frozen for up to 6 months.)
3. Generously sprinkle a 2-foot square work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all directions, from center to edges, rotating a quarter turn and strewing flour underneath as necessary after each stroke. Flip disk over when it is 9 inches in diameter and continue to roll (but don’t rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8 inch thick.
4. Fold dough in quarters and place the corner in the center of a Pyrex pie plate measuring 9- to 9 1/2-inches across top. Carefully unfold dough to cover pan completely, with excess dough draped over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2 inch all around.
5. Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then using index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.
6. Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell. Using table fork, prick bottom and sides — including where they meet — at 1/2-inch intervals. Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick foil bottom in about a dozen places with a fork. Chill shell for at least 30 minutes (preferably an hour or more), to allow dough to relax.
7. Adjust oven rack to lowest position and heat oven to 400 degrees. (Start preparing filling when you put shell into oven.) Bake 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs. Remove foil and bake shell for 8 to 10 minutes longer, or until interior just begins to color.
8. For filling: Process pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in a food processor fitted with steel blade for 1 minute. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.
9. Immediately pour warm filling into hot pie shell. (Ladle any excess filling into pie after it has baked for 5 minutes or so — by this time filling will have settled.) Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.
10. For whipped cream: Beat cream at medium speed to soft peaks; gradually add confectioners’ sugar then brandy. Beat to stiff peaks. Accompany each wedge of pie with a dollop of whipped cream.
I found this in a Cooks Illustrated magazine a few years ago.
Serves 8. Published November 1, 1993.
If you do not have a food processor, the pumpkin may be put through a food mill or forced through a fine sieve with the back of a wooden spoon. Alternatively, you can cook the pumpkin, sugar, and spices together before pureeing, then whir the mixture in a blender, adding enough of the cream called for in the recipe to permit the pumpkin to flow easily over the blades. In either case, heat the pumpkin with the (remaining) cream and milk, as indicated, then slowly whisk the mixture into the beaten eggs. The pie may be served slightly warm, chilled, or at room temperature.
Ingredients
Flaky Pastry Shell
1 1/4 cups unbleached all-purpose flour , measured by dip-and-sweep
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
10 tablespoons unsalted butter (1 1/4 sticks), chilled and cut into 1/4-inch pats
3 - 3 1/2 tablespoons ice water
Pumpkin Filling
2 cups plain pumpkin puree (16 ounces), canned or fresh
1 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon table salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
Brandied Whipped Cream
1 1/3 cups heavy cream (cold)
3 tablespoons confectioners' sugar
1 tablespoon brandy
Instructions
1. For pastry shell: Mix flour, salt, and sugar in a food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium-sized bowl.
2. Drizzle 3 tablespoons of water over flour mixture. With blade side of a rubber spatula, cut mixture into little balls. Then press down on mixture with broad side of spatula so balls stick together in large clumps. If dough resists gathering, sprinkle remaining water over dry, crumbly patches and press a few more times. Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be refrigerated for 2 days or, if sealed airtight in a plastic bag, or frozen for up to 6 months.)
3. Generously sprinkle a 2-foot square work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all directions, from center to edges, rotating a quarter turn and strewing flour underneath as necessary after each stroke. Flip disk over when it is 9 inches in diameter and continue to roll (but don’t rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8 inch thick.
4. Fold dough in quarters and place the corner in the center of a Pyrex pie plate measuring 9- to 9 1/2-inches across top. Carefully unfold dough to cover pan completely, with excess dough draped over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2 inch all around.
5. Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then using index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.
6. Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell. Using table fork, prick bottom and sides — including where they meet — at 1/2-inch intervals. Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick foil bottom in about a dozen places with a fork. Chill shell for at least 30 minutes (preferably an hour or more), to allow dough to relax.
7. Adjust oven rack to lowest position and heat oven to 400 degrees. (Start preparing filling when you put shell into oven.) Bake 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs. Remove foil and bake shell for 8 to 10 minutes longer, or until interior just begins to color.
8. For filling: Process pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in a food processor fitted with steel blade for 1 minute. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.
9. Immediately pour warm filling into hot pie shell. (Ladle any excess filling into pie after it has baked for 5 minutes or so — by this time filling will have settled.) Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.
10. For whipped cream: Beat cream at medium speed to soft peaks; gradually add confectioners’ sugar then brandy. Beat to stiff peaks. Accompany each wedge of pie with a dollop of whipped cream.
Sausage, pumpkin & veggie quiche
What to do with all of the eggs, frozen squash and frozen veggies during the winter? Here's a pretty quick recipe which is very tasty. Serve with Easy Skillet Potatoes:
1 lb. ground pork (you could use any meat here but the pork was tasty)
3 - 4 cloves of garlic, diced
2 cups pre-cooked pumpkin (I cook my pumpkins in the fall and scoop out the flesh and divide in 2 cup bags and throw in the freezer for future use)
1/2 lb. frozen chard (could use frozen collards, spinach, kale or broccoli)
3 - 5 Danver's half-long carrots, cut in 1/2" chunks (we dug these from the garden in January)
4 eggs
1 cup shredded cheese
About 1/8 cup cream
1 pie pastry
1. Pre-heat the oven to 350.
2. Place your pie pastry in a large pie plate and pre-cook until it's lightly brown. Remove from oven.
3. While the pastry is cooking, saute the garlic in a few T of canola oil. Add the ground pork and saute. When the pork is no longer pink, add in the pumpkin and saute for maybe 5 minutes - until most of the water has evaporated and the pumpkin is evenly distributed. Add a couple of grinds of sea salt from your grinder.
4. Set pork/pumpkin mixture aside.
5. Saute the carrots in a little oil until lightly brown.
6. Add carrots to the pork mixture and stir.
7. Cut the chard into 1/4 " strips and saute with a couple of drops of sesame oil. If this is chard from the freezer, you just need to warm this up as it was blanched prior to freezing. If this is fresh, I'd saute for 5 minutes or so.
8. Add the chard to the bowl.
9. Spoon all of the ingredients into the pastry crust.
10. In a separate bowl, beat the eggs and cream. Stir in the cheese.
11. Add the egg mixture to the pie pan and mix in a little.
12. Bake at 375 for 10 minutes and reduce heat to 350 for about 30 minutes - until the quiche sets up and is lightly brown on top.
1 lb. ground pork (you could use any meat here but the pork was tasty)
3 - 4 cloves of garlic, diced
2 cups pre-cooked pumpkin (I cook my pumpkins in the fall and scoop out the flesh and divide in 2 cup bags and throw in the freezer for future use)
1/2 lb. frozen chard (could use frozen collards, spinach, kale or broccoli)
3 - 5 Danver's half-long carrots, cut in 1/2" chunks (we dug these from the garden in January)
4 eggs
1 cup shredded cheese
About 1/8 cup cream
1 pie pastry
1. Pre-heat the oven to 350.
2. Place your pie pastry in a large pie plate and pre-cook until it's lightly brown. Remove from oven.
3. While the pastry is cooking, saute the garlic in a few T of canola oil. Add the ground pork and saute. When the pork is no longer pink, add in the pumpkin and saute for maybe 5 minutes - until most of the water has evaporated and the pumpkin is evenly distributed. Add a couple of grinds of sea salt from your grinder.
4. Set pork/pumpkin mixture aside.
5. Saute the carrots in a little oil until lightly brown.
6. Add carrots to the pork mixture and stir.
7. Cut the chard into 1/4 " strips and saute with a couple of drops of sesame oil. If this is chard from the freezer, you just need to warm this up as it was blanched prior to freezing. If this is fresh, I'd saute for 5 minutes or so.
8. Add the chard to the bowl.
9. Spoon all of the ingredients into the pastry crust.
10. In a separate bowl, beat the eggs and cream. Stir in the cheese.
11. Add the egg mixture to the pie pan and mix in a little.
12. Bake at 375 for 10 minutes and reduce heat to 350 for about 30 minutes - until the quiche sets up and is lightly brown on top.
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