Roasted Pumpkin Seeds

Don’t waste the seeds after cooking your pie or making jack-o-lanterns. Instead, roast and salt the seeds for a delicious and nutritious snack. Let the children slosh through the fibers in pursuit of the slippery seeds, it is so much fun.

1 quart water
2 Tablespoons salt
2 cups pumpkin seeds
1 Tablespoon vegetable oil or melted, unsalted butter
Preheat oven to 250°F.

Pick through seeds and remove any cut seeds. Remove as much of the stringy fibres as possible.

Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.

Place the seeds in a bowl and toss with oil or melted butter.

Spread evenly on a large cookie sheet or roasting pan.

Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.

Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.

Makes around 2 cups.

Pumpkin-Amaretto Cheesecake

This is a spirited version of an old fashioned favorite. It is sinfully rich. However, an occasional piece of cheesecake can fit into a well balanced diet. Moderation is the key. Bake and refrigerate this cheesecake a day ahead for best results.

11 whole graham crackers, crushed (about 1-1/2 cups crumbs)
1/4 cup sugar
1/3 cup unsalted butter or margarine, melted
2 eight-ounce packages reduced fat or fat-free cream cheese, at room temperature
1 cup packed light brown sugar
2 cups fresh pumpkin puree or 1 16 ounce can solid pack pumpkin
2 egg yolks and 4 egg whites
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 tablespoons flour
2 tablespoons: whipping cream and Amaretto
Whipped cream, optional

Preheat oven to 325°F.

In a 9-inch springform pan, mix graham cracker crumbs, sugar and melted butter.

Using your clean fingers, press the mixture evenly onto the bottom and sides of the pan.

Bake 8 minutes. Remove from oven and cool.

In a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth. Stir in brown sugar; blend until thoroughly mixed.

Add pumpkin and add egg yolks one at a time, blending after each addition until smooth.

Add 1/2 the egg whites at a time, blending well after each addition.

Add cinnamon, nutmeg, flour, Amaretto and whipping cream, stir to blend.

Pour mixture into prepared crust. Set springform pan in a large roasting pan and fill with 1/2 inch tap water. Bake 1 hour, or until knife inserted in center comes out clean.

Remove from oven, chill 6 to 8 hours (or overnight) in the refrigerator. To serve, top with whipped cream if desired.

Makes 10 servings

Pumpkin Pancakes

These pancakes can be prepared Butternut Squash, Hubbard Squash or other variety of winter squash. Use canned pumpkin puree, freshly prepared puree, or frozen puree which has been thawed. Cold leftover pancakes are an appetizing snack.

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 egg, slightly beaten
2 cups pumpkin puree
1/2 cup molasses, or maple syrup
3-4 tablespoons buttermilk or milk
2 tablespoons unsalted butter, or margarine, melted
1/2 cup chopped pecans or hazelnuts, optional
Powdered sugar for dusting


1. In a large bowl, sift together flour, baking powder, salt, and pumpkin pie spice. Set aside.

2. In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth.

3. Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more.

4. Stir nuts into batter, and add additional tablespoon of buttermilk or milk if batter is too thick.

5. To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown.

6. Place on a platter and set platter in a warm oven. Continue making pancakes until all batter is used.

Makes about 24, 3-inch pancakes.
Serves 4 to 6 people.

Garnish with powdered sugar or serve with corn syrup, maple syrup or your favorite pancake syrup.

Pumpkin Pie

A delicious pumpkin pie, spiced with ginger and cinnamon.


INGREDIENTS:

1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9-inch)


PREPARATION:

Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl.

Add eggs; mix well.

Add evaporated milk, water, and vanilla; mix well.

Pour into pastry-lined pie pan.

Bake at 400° F for 15 minutes; reduce heat to 350° F and bake about 35 minutes longer, or until center is set.

Roast Pumpkin Lasagna

A delicious alternative to your family favorite. Try this decadent roasted pumpkin lasagna.

Ingredients

• 75ml olive oil
• 500g pumpkin flesh, diced
• Pinch of cayenne
• Pinch of paprika
• Pinch of freshly grated nutmeg
• Salt
• Ground black pepper
• Fresh rosemary
• 225g ricotta cheese
• 50g butter
• 50g flour
• 350ml milk
• 250g fresh raw lasagna sheets
• 35g freshly grated Parmesan cheese

Instructions

  1. Heat the olive oil in a roasting dish, add the pumpkin flesh and season with the cayenne, paprika, nutmeg and a little salt and freshly ground black pepper. Add the fresh rosemary, place into a pre heated oven set at gas mark 6/200C/400F and cook for an hour until the flesh is tender.
  2. Add the ricotta cheese and mix through, remove from the heat and leave to infuse.
  3. Make a white sauce by melting the butter, adding the flour and mixing together. Cook gently over a low heat and slowly add the milk, stirring to ensure that the sauce is smooth. Season.
  4. Cover the base of an ovenproof dish with a little of the sauce, add a layer of the lasagna sheet and top with the pumpkin mixture. Repeat with another layer of each and top with the parmesan cheese.
  5. Bake in the oven for about 10 minutes until the top is golden brown.