Posted in Homestead Kitchen
Pumpkin Time
October is pumpkin time
The nicest time of year
When all the pumpkins light their eyes
And grin from ear to ear.
Because they know at Halloween
They'll have lots of fun
Peeking through the window panes
And watching people run.
Here's a pumpkin soup that ya'll are gonna love...and it's a much better use of pumpkin than that sweet marshmellow thing that we so often do for the holidays.
1 onion, quartered
3-4 cloves garlic, minced
2 or three potatoes, peeled and cut into chunks an equal amount of peeled and seeded pumkin meat (as the potatoes)
4-6 cups chicken stock (I used the little cubes with water to make the stock).
1 Scotch bonnet chile - use an habanero if you must.
1 bay leaf, broken
other spices that you like - I used allspice and salt and freshly ground pepper.
The method:
Peel and cube potatoes and pumpkin into equal sized chunks heat some olive oil in a big pot and add the onion and garlic - saute a few minutes Add the chicken stock, potatoes and pumpkin meat, bring to a boil, reduce reat, add the scotch bonnet and spices of you choice. Cook over low heat, just simmering, for maybe two hours until the potatoes and pumpkin are mushy. Remove the scotch bonnet and bay leaf if you used one.
Transfer the mixture, in batches, to a food processor and puree till smooth. Return the mixture to the pot, reheat and adjust seasonings - I added a splash of cognac. Be forewarned that if you actually do use a scotch bonnet or habanero chile, this is a pretty spicy soup, even if you discard the chile. You might experiment by removing the chile earlier in the process; but mine was delicious!
Enjoy
From: Bill Williams
Post Date: Thu,
Apple Pumpkin Soup ( Now I could g for this!)
1 large onion, chopped
1/2 pound of bacon, chopped
one 15-ounce can of pumpkin
1 cup water
2 cups apple cider
1/4 cup brown sugar
4 cubes chicken bouillon
1 apple, chopped and unpeeled
dash of liquid smoke
salt, to taste
2 teaspoons white pepper
1/3 cup crystallized ginger, chopped
Sauté onion and bacon lightly in large pot. Add pumpkin, water, apple cider, brown sugar, chicken bouillon, apple, liquid smoke salt, white pepper, and crystallized ginger to the pot. Cover and simmer for 1 hour. Stir frequently. Blend to thicken in blender-size batches. Serve with sour cream: one teaspoon on each serving.
Pecan Pumpkin Pie
Pastry pie shell, flaky, 9-inch -(uncooked)
PUMPKIN LAYER
3/4 c Pumpkin
2 T Light brown sugar,
-packed 1 lg Egg
2 T Sour cream
1/8 t Cinnamon
1/8 t Nutmeg, grated
PECAN LAYER
3/4 c Corn syrup, light
1/2 c Light brown sugar,
-packed 3 lg Eggs
3 T Butter (unsalted),
-melted and cooled 1 1/3 c Pecans
2 t Vanilla
1/4 t Lemon rind, grated
1 1/2 t Lemon juice
1/4 t Salt
Prepare pie shell. Keep chilled. Whisk together until smooth pumpkin, about 2 T brown sugar, 1 egg, sour cream, cinnamon and nutmeg. In another bowl, combine corn syrup, about 1/2 cup brown sugar, 3 eggs, about 3 T butter, vanilla, lemon rind, lemon juice and salt. Stir in pecans. Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it. Bake in the upper third of a preheated 425 degree F. Oven for 20 minutes, then reduce to 350 degrees F. For 20-30 minutes more. The filling will puff slightly, but the center will not be completely set. Cool on a rack. Serve warm or at room temperature. Reheat in a preheated 350 degree F. Oven for 10 to 15 minutes. NOTES: * Pecan-pumpkin pie -- This pie is not as terribly sweet as straight pecan pie, and less ordinary than pumpkin pie. The recipe came originally from _Gourmet_ magazine. Yield: 1 pie. : Difficulty: moderate. :
Pumpkin Gingersnap Pie
Ingredients
1 1/2 cups cold milk
1 package vanilla instant pudding
3 1/2 cups Cool Whip, thawed
1 cup chopped pecans
1 cup gingersnap cookies
1/2 cup canned pumpkin
1 1/2 Tbsp. pumpkin pie spice
1 ready-made graham cracker pie crust
Directions
Pour milk into large bowl. Add pie filling mix. Beat with wire
whisk until well blended, 1 minute. Let stand 5 minutes. Fold
in whipped topping, pecans, gingersnaps, pumpkin and pumpking pie
spice. Spoon into crust. Freeze until firm, about 6 hours or
overnight. Remove from freezer and let stand about 10 minutes to
let soften before serving. Store any leftover pie in freezer.
Pumpkin Dump Cake
1 29 oz can pure pumpkin
1 12 ounce can evaporated milk
3 eggs
1 cup sugar
1 tsp salt
3 tsp cinnamon
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted butter
Preheat oven to 350 degrees. Mix first six ingredients until well blended, and pour batter into a 9/13 greased pan. Sprinkle dry cake mix on top, and then cover with pecans. Pour melted butter over top. Bake 50 minutes. Serve topped with whipped cream or ice cream.
Pumpkin Pecan Layer Cake
Cake
2 cups crushed vanilla wafers
1 cup chopped pecans
3/4 cup melted butter, divided
Carrot cake mix
3 eggs
2 Tbsp. water
1 cup pumpkin
Directions
evenly in 3 layer pans. Combine cake mix, eggs, water, 1/4 cup
melted butter and pumpkin. (I just use a carrot cake recipe and
add 1 cup pumpkin, or pumpkin bar recipe). Mix together and
divide on crumbs in 3 pans. Bake at 350 degrees F. for 30
minutes.
Filling
4 cups powdered sugar
2/3 cup butter, softened
1 pkg. cream cheese
2 tsp. vanilla
1/4 cup caramel topping
1 cup pecan halves
Directions
filling, spread between layers. Frost only sides of cake.
Spread caramel topping over top of cake, drizzling some over
frosted sides. Arrange pecan halves on top.
Enjoy!
