ROASTING, BAKING, & COOKING WITH PUMPKINS

Roasting Pumpkins: 

There are jack-o-lantern pumpkins and pie pumpkins.  What's the difference?

• Pie pumpkins are smaller than jack-o-lantern pumpkins. They also have more flesh, hence a smaller cavity inside and fewer seeds.
• Jack-o-lantern pumpkins are bigger and because they're grown for size, tend to have stringier flesh and are more watery.

~ Using a long sharp knife, cut your pumpkin in half horizontally. The outside of my pumpkin was very tough, so I use the stab and saw technique. A serrated knife or a hand saw can also be employed. Use whatever works for you and allows all your fingers to stay attached.

^~ Preheat the oven to 350F degrees with a rack in the center of the oven.

^~ Scoop out the guts of the pumpkin, putting the seeds aside to toast later.

^~  Place the pumpkin halves, cut side down, on the rimmed baking sheet covered with parchment paper. Lay a sheet of aluminum foil over the halves and gently turn it under at the edges to secure it.

~ Bake the pumpkin for about 90 minutes. If it's a smaller pumpkin, it won't take as long. When it's done, the skin should yield to gentle pressure and the flesh should be soft.

Remove the pumpkin from the oven and allow it to cool till it's just warm.

For cubed Pumpkin:

~ Cut cooled flesh with a knife and store in plastic bags or tightly covered storage containers in the refrigerator or freezer.  Use cubed pumpkin in pasta dishes, risotto or mix with roasted root vegetables. 

For pureed Pumpkin:

~ Scoop out the flesh using a broad spoon (often the skin will peel right off) and put it into the bowl of a food processor. Pulse the pulp till smooth and even-textured. If you prefer, you can use an immersion blender for this step.

~ Use your purée right away, but I like to put it in a strainer to drain off some of the liquid.

Storing your Pumpkin purée:

To save it for later use, the easiest method is to put a pre-measured amount into a zip-loc bag or a freezer-safe container. Label it with the date, the contents, and the amount, then place into the freezer.

You can also freeze the purée in glass canning jars; just be sure to leave a good inch of headspace to allow for expansion when it freezes.

 

John Michael's Basic Pumpkin Pie

Crust: 

1½ cups all-purpose flour

½ tablespoon white granulated sugar

½ teaspoon fine sea salt

¼ cup Crisco butter flavored all-vegetable shortening, chilled and cut into small pieces

¼ cup cold unsalted butter, cut into small pieces

¼ cup cold water       

Crisco butter flavored cooking spray

1 egg yolk and 1 teaspoon water for egg wash. 

1. All ingredients should be cold.  Combine all the dry ingredients in a large mixing bowl.  Add shortening and butter.  Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. 
2. Drop by drop, add the cold water.  Mix in with the finger tips not hands as the palms will warm the dough.  Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. 
3. Place dough in plastic wrap.  Fold over plastic wrap and press down to form a disk.  This will make rolling out easier after chilling.  Finish warping in plastic and place in the refrigerator for at least 15 minutes.  
4. Lightly spray a deep 9-inch pie pan or 8 ½ fluted flan pan.  Roll out dough and place in pie plate, allowing the excess pastry to hang over the edge.  Remove excess and decoratively crimp.  Brush with egg wash.  Chill in the refrigerator while preparing filling.  Makes pastry for 9-inch single-crust pie. 

Filling: 

2 cups fresh pumpkin puree or 1 (16 ounce) can pumpkin

1 cup sour cream

½ cup heavy whipping cream

½ cup dark brown sugar, packed

2 large eggs,

*1 teaspoon cinnamon, preferably China Cassia

*1 teaspoon ground ginger, preferably China Powdered

*¼ teaspoon freshly grated nutmeg

*¼ teaspoon ground cloves

¼ teaspoon fine sea salt

½ cup white granulated sugar

1. Preheat oven to 400F degrees.  In a large mixing bowl, whisk pumpkin, sour cream, whipping cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt, and white sugar.  Blend well. 
2. Gently pour into prepared pie crust.  Cover pie crust edges with a pie shield to prevent excessive browning or burning.  Bake for 50-60 minutes or until the center is almost set and not giggly.  Cool on a rack until at room temperature.  Serves 8-10

 *You may replace these spices with 2 teaspoons of Garden County Cooking Pumpkin Pie Spice.  Available at www.GardenCountyCooking.com

Bacon Pumpkin Risotto

¼ pound thick bacon -diced

2 tablespoons unsalted butter

½ teaspoons Golden Fig Dynamite Herbs (may substitute Mrs. Dash)

1 cup onion, chopped

1 cup arborio rice

4 cups chicken stock- warmed

1 cup cubed and roasted pumpkin or butternut squash

1. In heavy bottom skillet over medium heat, cook bacon until crisp. Remove bacon with slotted spoon and place on paper towel to absorb any extra oil.
2. Add butter, Dynamite Herbs and onions to pan with bacon drippings. Sauté until onions are translucent.
3. Add rice and cook until toasty (about 2 minutes). Add 1/2 cup warmed stock. Stir occasionally. Each time stock is almost absorbed add another 1/2 cup stock until rice is cooked al dente.
4. Add pumpkin, continue adding stock in 1/2 C increments until rice is tender and squash is warmed.
5. Plate and top with bacon.

 * Roasted Squash can be replaced with carrots, cauliflower or even broccoli.