GRILLED PUMPKIN WITH ROSEMARY AND SEA SALT
During grilling, the sugars in the pumpkin caramelize. Per chef Duke: The combination of sweet and salty, coupled with crisp rosemary, will give you a different way of thinking about pumpkin. I'm estimating amounts; just season to taste. Based on recipe published on MotherEarthNews.com by Deanna Duke.
Provided by treehuggingmom
Categories Pumpkin
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat grill to medium-high.
- Cut the pumpkins vertically into 3/4 inch slices. Remove the seeds and stringy parts. Brush both sides of each slice liberally with olive oil. Sprinkle with sea salt and rosemary.
- Place the slices on the grill for about 5 minutes a side or until dark grill marks appear. Turn and grill the other side until you can easily pierce the pumpkin slice with a fork. Make sure that the pumpkin is tender.
- Since some of the salt tends to fall off during the grilling process, serve with a small dish of additional sea salt.
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
FIREBALL® PUMPKIN PIE
Traditional pumpkin pie with a spicy Fireball® cinnamon kick.
Provided by Shawn Englert
Categories Fruits and Vegetables Vegetables Squash
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Let pie crust come to room temperature, about 10 minutes. Evenly pierce entire crust with a fork.
- Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and increase oven temperature to 425 degrees F (220 degrees C).
- Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour into the pre-baked pie shell.
- Return to the oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.
- Remove from the oven and let cool to room temperature before serving, about 2 hours.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 47.5 g, Cholesterol 55.6 mg, Fat 11.2 g, Fiber 4.7 g, Protein 5.3 g, SaturatedFat 4.3 g, Sodium 454.4 mg, Sugar 23 g
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- Preheat your grill or oven to 425 degrees F for indirect cooking. I bake my pies on my pellet grill because it provides the perfect source of indirect heat at higher temperatures, but you can use a gas or charcoal grill and create indirect heat by turning on the burners or arranging the coals around the edges of the grill and keeping the flames away from the center of your grill grates. Invert a metal baking sheet or dish on top of your grates and use that as the platform for placing your pies.
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- Pour half of the filling mixture into each prepared pie shell, making sure the filling is about 1/4 inch away from the top edge of the pie crust.
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