• all american header
  • beverages header
  • bread header
  • desserts header
  • fruit header
  • pizza header
  • salads header
  • snacks header
  • soup header

Lastest Articles

Halloween Pumpkin Recipes

Pin It

Celebrate the Fall Harvest with These Yummy Pumpkin Recipes

Each year as fall rolls around there are pumpkins overflowing from bins outside your local grocery store. These pumpkins are grown specifically for carving into beautiful jack-o'-lanterns, but you can also find smaller more flavorful pumpkins for eating as well. Fall is a great time of year to experiment with cooking some fun pumpkin recipes.

Roast Pumpkin with Garlic & Pumpkin Custard Recipes

Roasted Pumpkin with Garlic

This simple recipe is a great side dish for most fall meals and it is fresh and seasonal during the fall. If you don't have pumpkin, but you do have other types of squash in your house, like acorn squash, you can substitute those for the pumpkin.

Start by cutting the pumpkin in half and scraping off the seeds and gooey flesh protecting the seeds from the firm flesh of the pumpkins sidewall. If you enjoy pumpkin seeds you can set the seeds aside to separate from the stringy pumpkin insides to toast later. You will also want to peel the tough skin off your your pumpkin.

Once you have removed the seeds and peeled the pumpkin, cut it into one-inch squares. Next chop at two to four cloves of garlic, more if you love garlic and less if you want a more mild dish.

Preheat your oven to 350 degrees. Put your pumpkin squares into a baking dish, then mix in the garlic. Finish by lightly coating the pumpkin and garlic with a bit of olive oil. Put the baking dish in the oven and bake for 30 to 45 minutes until the pumpkin is soft. Remove from the oven and serve immediately.

Pumpkin Custard

Many of us look forward to having pumpkin pie once a year on Thanksgiving. However, you can enjoy pumpkin pie throughout the fall season, since pumpkins are in such ready supply. If you want a lighter desert, but still want all of the flavor of your traditional pumpkin pie, try making this simple pumpkin custard instead.

This pumpkin custard is basically a pumpkin pie without the pie shell. In fact, pumpkin pie is a fairly healthy desert option, and it is even healthier if you don't use the pie shell, which is made mostly from butter. You can make this custard by purchasing pureed pumpkin and following the easy recipe on the can, or you can instead make use of the fresh seasonal pumpkins and make a fresh pumpkin custard.

You will need:
2 cups pureed pumpkin
1 cup packed brown sugar
1 1/2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups light cream or evaporated milk
3 large eggs

You can puree the pumpkin yourself rather than using canned pumpkin. To do so, start by finding a smallish pumpkin that was grown for eating, not carving. Cut your pumpkin in half and scrape off the seeds and cut out the stem. Place the pumpkin halves on a greased baking sheet with the peel-side down and cover with foil. Bake at 325 degrees for approximately an hour, then remove the foil and continue to bake for another 45 minutes. When the flesh of the pumpkin is very soft, it is done. Allow the pumpkin to cool, until it can be handled. Then using a spoon scrape the flesh of the pumpkin off of the peel. Discard the peel. Next place your pumpkin in a very fine sieve over the sink and top with a heavy weight, allow the pumpkin to drain for some time.

Now you have fresh pumpkin puree for your custard. When you are ready to make your custard, take your pumpkin and place it in the food processor with all of the spices and sugar. Now put the pumpkin puree into a saucepan and bring to a simmer. Stirring continuously, cook the pumpkin until thick. Next quickly whisk in the cream or milk and bring to a very gentle simmer. Beat the eggs until mixed in the food processor or a large bowl, then slowly add the hot pumpkin. Pour the filling into a greased pie pan and bake until the custard is firm, approximately 30 minutes.

You can also bake the custard in small custard cups, making individual sized servings of the custard rather than a full dish. In addition, if you don't have time to puree your own pumpkin, or you want a quick simple recipe you can always purchase canned pureed pumpkin, which has a good recipe included on the can.