Recipes

Oct 11, 2013 8:02 PM

Toasted Pumpkin Seeds, Pumpkin Puree, Pie Pastry & Fresh Pumpkin Pie

Toasted Pumpkin Seeds
Wash 1 cup of seeds and let dry. Melt 1 tablespoon of butter in bowl; add seeds and coat with butter by stirring gently. Spread evenly on a baking sheet and place in 425 degree oven. Toast seeds for approximately 20 minutes, stirring occasionally, until lightly browned. Salt to taste. Cool and store in covered jar.

Pumpkin Puree
Heat oven to 400 degrees. Cut a pumpkin in half crosswise and remove the seeds and stringy material. Cover the cut side of each pumpkin half with aluminum foil. Place the pumpkin halves in an oblong baking dish and add water to ¼ inch deep. Bake for approximately 1 hour or until the flesh is very tender when tested with a fork. When the pumpkin is cool enough to handle, scoop out the flesh and puree in a food processor. If the puree is watery, drain in a colander lined with cheesecloth. Pumpkin puree can be frozen for up to 3-6 months.
Note: 4 pounds of pumpkin yields approximately 4 cups of puree.


Pie Pastry
1 ¾ C. all-purpose flour
1 tsp. salt
1 ¼ sticks chilled butter, cu
2 T. chilled shortening
½ C. ice water

Place flour and salt in the bowl of food processor (using the regular blade in the machine). Cut butter and shortening into ½ inch pieces and add to the flour mixture. Turn on the processor for 3 seconds and stop. Add all but 2 tablespoons of the water and turn on the machine for 2-3 seconds. The dough will have begun to mass on the blade and the pastry is done. Turn dough out onto a lightly floured work surface. If pastry seems dry, you can sprinkle on droplets of the remaining water and quickly work in. Form dough into a 5 inch ball, flour lightly, wrap in plastic and place inside a sealed plastic bag. Chill pastry for at least 2 hours before using.

Fresh Pumpkin Pie
Pastry for 9-inch, one-crust pie
2 eggs
2 cups Pumpkin Puree
¾ C. sugar
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
1 2/3 C. evaporated milk

Heat oven to 425 degrees. Prepare pastry. Beat eggs slightly and add remaining ingredients. Place pastry-lined pie plate on middle rack of oven and pour in filling. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake an additional 45 minutes longer or until knife inserted in the middle comes out clean. Cool and serve with Whipped Cream if desired.

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