Recipes Using All Parts of the Pumpkin

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Recipes Using All Parts of the Pumpkin Pumpkin Puree From Scratch:

Ingredients: 1 pumpkin Instructions: Cut 1 pumpkin in half Preheat oven to 350 degrees scrape out the insides and remember to save the pulp and seeds for more recipes! line a baking sheet with foil put the pumpkin pieces flat side down on the baking sheet and place in the oven for one hour or until tender scoop out the meat and blend until smooth

Pumpkin Pie with Homemade Pumpkin Puree:

From SimplyRecipes Ingredients: 2 large eggs 1 large egg yolk 1/2 cup packed dark brown sugar 1/3 cup white sugar 1/2 tsp salt 2 tsp cinnamon 1 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/8 tsp cardamom 1/2 tsp finely grated lemon zest 2 cups homemade pumpkin puree 1 1/2 cups heavy cream or 1 (12-ounce) can evaporated milk 1 homemade curst or 2 store-bought pie shells

Instructions: Chill homemade crust for 2 hours, or used chilled store-bought crusts Preheat oven to 425 degrees Beat eggs in a large bowl Mix in sugars, salt, spices, and lemon zest Stir in the cream and puree. Beat together until everything is well mixed Pour the filling into chilled crust Bake in the oven for 15 minutes Lower temperature to 350 degrees and bake for 45-60 minutes, or until center is barely soft Cool the pie on a wire rack for 2 hours before serving The pie can be left on the counter for up to 4 hours, in the fridge for up to 3 days, or frozen for up to a month!

Recipes Using All Parts of the Pumpkin Pumpkin Puree From Scratch:

Ingredients: 1 pumpkin Instructions: Cut 1 pumpkin in half Preheat oven to 350 degrees scrape out the insides and remember to save the pulp and seeds for more recipes! line a baking sheet with foil put the pumpkin pieces flat side down on the baking sheet and place in the oven for one hour or until tender scoop out the meat and blend until smooth

Pumpkin Pie with Homemade Pumpkin Puree:

From SimplyRecipes Ingredients: 2 large eggs 1 large egg yolk 1/2 cup packed dark brown sugar 1/3 cup white sugar 1/2 tsp salt 2 tsp cinnamon 1 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/8 tsp cardamom 1/2 tsp finely grated lemon zest 2 cups homemade pumpkin puree 1 1/2 cups heavy cream or 1 (12-ounce) can evaporated milk 1 homemade curst or 2 store-bought pie shells

Instructions: Chill homemade crust for 2 hours, or used chilled store-bought crusts Preheat oven to 425 degrees Beat eggs in a large bowl Mix in sugars, salt, spices, and lemon zest Stir in the cream and puree. Beat together until everything is well mixed Pour the filling into chilled crust Bake in the oven for 15 minutes Lower temperature to 350 degrees and bake for 45-60 minutes, or until center is barely soft Cool the pie on a wire rack for 2 hours before serving The pie can be left on the counter for up to 4 hours, in the fridge for up to 3 days, or frozen for up to a month!


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