Category Archives: PUMPKIN RECIPES

Pumpkin & Maple Flan

Pumpkin Maple Flan
 
Prep time
Cook time
Total time
 
This dessert is full of Vermont fall flavors. If you make the pumpkin mash ahead, and store it in the refrigerator or freezer, you can whip up this flan in only a few minutes. See the note below for making the pumpkin mash.
Author:
Recipe for: PUMPKINS
Serves: 6-8
Ingredients
  • Maple syrup, approx. ¼ cup
  • 5 large eggs
  • 1 12-ounce can evaporated milk
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Dash: ground clove or allspice
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh pumpkin mash (see note below)
Instructions
  1. Preheat the oven to 350 degrees . Fill your teakettle with water and set on the stove to boil. Prepare a deep dish 9 inch round pie plate by coating the bottom with butter and then enough maple syrup to cover. Best to use the syrup cold, from the refrigerator. You may need to tilt the plate to coat the bottom. Place the pie plate in a roasting pan. I use a turkey roaster but a brownie pan would work well, if you have one large enough to hold the pie plate.
  2. Place the eggs into a medium sized mixing bowl, add ½ teaspoon cold water and mix with a wire whisk until they are well blended. Add the evaporated milk and continue to mix. Add the remaining ingredients and mix until well combined. (Alternatively you can do this in a blender.)
  3. Slowly pour the mixture into the pie plate, so the syrup remains on the bottom. Fill the roasting pan with enough hot water to come halfway up the sides of the pie plate. Bake until set, approximately 50 to 60 minutes. A tooth pick inserted in the center should come out clean. If the top starts to burn, reduce the heat a bit and cook longer.
  4. Remove from the oven and remove the pie plate from the water pan. Run a knife around the edge to separate the flan from the pie plate. Place on a rack to cool then refrigerate for about 2 hours. Invert onto a plate before slicing. Serve cold.
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TO MAKE FRESH PUMPKIN MASH: This starts with a trip to Ben’s Pumpkins in East Hardwick to purchase a New England Pie or Honey pumpkin. Clean the skin of the whole pumpkin with water and a vegetable brush. Place this on a baking dish and into a preheated 360 degree oven. Bake until the pumpkin collapses, or is very soft when pierced with a fork. Take it out of the oven and pull off the stem. Let it cool completely. Cut into quarters, then scoop out the seed and string and discard or set aside to make roasted pumpkin seeds. Scoop out the pulp and put into a food processor until smooth. If you are using a pie pumpkin you should have a nice thick mash that is ready to use in this recipe. If you are using a regular pumpkin, however, you may find that it contains too much water. If this is the case, before putting the pulp into the food processor, mash it with a potato masher, spread it on a baking dish and bake until the moisture is reduced.

 

Pumpkin Soup – with curry and cream

Pumpkin Soup – with curry and cream
 
Our friend Gary Michaels loves curried pumpkin soup. Originally he badgered the owners of Capt’s Bar and Grill in Salem, MA for their recipe. Subsequently, his wife, Cheryl, has adjusted and modified it so this recipe is family sized and simpler than Capt’s. See her notes below about seasonings and cream.
Author:
Recipe for: PUMPKINS
Ingredients
  • 1 whole medium pie pumpkin or two small pie pumpkins (about 3-4 pounds)
  • 1 lge white onion
  • 3 carrots
  • cooking oil
  • 1 Tablespoon sage
  • 1 Tablespoon vanilla extract
  • ¾ cup brown sugar (more or less to taste)
  • 2 teaspoons maple syrup
  • 2 Tablespoons red curry paste (more to taste)
  • 1 teaspoon salt
  • ground black or white pepper to taste
  • 2 quarts water
  • 1 quart heavy cream (more or less to taste)
Instructions
  1. To prepare the pumpkin, use a vege brush and water to scrub the skin of a New England Pie or Honey pumpkin. Put the whole pumpkin on a baking sheet. Bake in 360 oven until the meat is very soft when pierced with a fork (or the pumpkin collapses). The amount of time needed varies with size and type of pumpkin. Remove the stem then let the pumpkin cool. Cut into quarters. Scoop out seeds and string and discard (or make roasted pumpkin seeds). Scoop out the pumpkin pulp and mash well with a potato masher.
  2. Meanwhile, peel and dice the onions and carrots.Place some oil in a lge stock pot and add the diced vegetables. Place over medium to low heat and stir to sweat the vegetables. Add sage.
  3. Add about 12 oz (1 ½ cups) of the pumpkin pulp, vanilla, brown sugar, maple syrup, curry paste, salt and pepper. Cover with the water and bring to a boil, then simmer for 20 minutes to soften the vegetables.
  4. Reduce the heat to low and cook for about 30 minutes. Remove from heat, cool and puree in a blender. Adjust flavorings. (At this point you can store in the refrigerator until ready to serve, or freeze for future use.)
  5. Slowly heat and add cream (vary the amount to your taste) before serving. Use a rubber spatula to stir-in the cream.
  6. Makes approximately one gallon.
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NOTES FROM CHERYL: For this recipe I use a mild red curry paste concentrate such as Patak’s. You can add spice and curry flavor by using up to 3 Tablespoons of paste. This recipe is quite sweet and creamy, which is how Gary likes it and how Capt’s serves it (in very small portions). You may find that it is too sweet for family meals. If so, use less brown sugar and less cream. Also, this recipe can be made very tasty, dairy free and low calorie by using only ½ cup brown sugar and using chicken broth instead of cream. Adjust the amount to make the soup as thick or thin as you would like.

 

Pumpkin Creme for Spread, Dip or Frosting

Pumpkin Creme for Spread, Dip or Frosting
 
This is a kid-friendly project to do as a family. It starts with a trip to Ben’s to buy a small pie pumpkin (New England Pie or Sugar). Next you bake the pumpkin whole. After the pumpkin cools, all will have fun removing the seeds – which can be used to make roasted pumpkin seeds. To make the creme, no further cooking is needed – just mix the ingredients together. The pumpkin creme can be used for a variety of fun to eat foods. Use it at room temperature as a dip for apples or wafer cookies. Or use it to frost vanilla or carrot cupcakes or banana muffins. It’s also great on toast and pancakes; add a few pecans and sliced bananas for a yummy breakfast. Or use pumpkin creme as a spread for making graham cracker sandwiches.
Author:
Recipe for: PUMPKINS
Ingredients
  • ⅔ cup pumpkin puree
  • 8 ozs (1 block) cream cheese
  • ⅔ cup brown sugar
  • 2 teaspoons maple syrup
  • 1 teaspoon ground cinnamon
  • (optional) dash of nutmeg and/or allspice
Instructions
  1. To prepare the pumpkin puree, use a vege brush and water to scrub the skin of a New England Pie or Honey pumpkin. Put the whole pumpkin on a baking sheet. Bake in 360 oven until the meat is soft when pierced with a fork. The amount of time needed varies with size and type of pumpkin. Cool pumpkin, then remove stem and cut into quarters. Scoop out seeds and string and discard (or make roasted pumpkin seeds). Scoop out the pumpkin pulp and mash well with a potato masher. Measure out the ⅔ cup for this recipe, then store the remaining pulp in the refrigerator or freezer for pumpkin pies, soups or breads.
  2. In a medium mixing bowl, cream together the cream cheese and brown sugar until smooth. Add the pumpkin puree, syrup and spices. Continue mixing until smooth.
  3. Use immediately or cover and store in the refrigerator for up-to 5 days.