Pan Cooked Pumpkin Food

PUMPKIN DELIGHT

Steps:

• Preheat oven to 350 F degrees. Spray a 9x13 inch baking dish with cooking spray.
• Add the pecans to a food processor and pulse a couple times until the pecans are chopped. Take about 1/4 cup of the chopped pecans out of the food processor and save for sprinkling over the top.
• Add the remaining crust ingredients to the food processor and pulse a few times until combined. Press the crust mixture into the prepared baking sheet.
• Place the baking dish in the oven and bake for 20 minutes. Let cool completely before using.
• Add the cream cheese to a bowl and mix until softened. Add the icing sugar and continue mixing until smooth. Fold in the cool whip or whipped cream. Set aside.
• Prepare the vanilla pudding as per the instructions on the package. As noted I used 2 1/2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.
• Add the canned pumpkin, pumpkin pie spice and cool whip to the pudding and fold everything in until well combined.
• Once the crust has cooled completely, spread the cream cheese mixture over the crust evenly. Next spread all of the pumpkin mixture evenly. Top with the cool whip then sprinkle with remaining chopped pecans.
• Chill in the fridge for at least 3 hours so that it sets before serving.

FRIED PUMPKIN

Steps:

• Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2x3 inch pieces.
• Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat.
• Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.

PUMPKIN ROLL

Steps:

• To prepare cake: Preheat oven to 375 degrees. Spray a 15 by 10-inch jelly roll pan (affiliate link) with non-stick cooking spray. Line with a sheet of parchment paper leaving a 1-inch overhang on narrow ends. Spray parchment paper with non-stick cooking spray.
• In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
• In a separate large mixing bowl using an electric hand mixer blend together granulated sugar and eggs until slightly pale and creamy, about 1 - 2 minutes.
• Mix in pumpkin and vanilla extract.
• Add flour mixture and fold with a spatula just until combined.
• Pour batter into prepared pan, spread into an even layer then wiggle pan to evenly level.
• Bake in preheated oven until cake is set (top should spring back when touched) about 13 - 15 minutes.
• Working quickly, using parchment overhang lift cake and transfer to clean, heatproof work surface. Starting on one narrow roll cake up to opposite side (use knit gloves if it's too hot to handle, and roll somewhat snuggly but not tight as to flatten cake). If needed tie a kitchen string or ribbon around cake to keep parchment from slipping.
• Let cool completely on a wire rack, about 2 - 3 hours. Prepare filling once cake is done cooling.
• To prepare filling: in a medium mixing bowl using an electric hand mixer beat together cream cheese, powdered sugar, butter and vanilla until smooth.***
• Slowly unroll cake, spread filling over cake leaving about 1/4-inch border uncovered along all edges. Re-roll cake from one narrow end to the other (don't roll parchment paper up with the cake). Cover cake with parchment or plastic wrap and chill at least 1 hour.
• To serve dust top of cake roll with powdered sugar if desired. Cut into 1-inch slices.
• Store cake in refrigerator in an airtight container up to 4 days or freeze up to 2 months.

HOW TO COOK A PUMPKIN IN THE OVEN

Steps:

• Use as many pumpkins as will fit in your oven on the center rack. Wash and dry the pumpkins and remove stems if necessary to help them fit in the oven better.
• Move the oven rack to the center of the oven and put down aluminum foil or a cookie sheet to catch any drips (mine didn't require this, but it may still be a good idea).
• Bake at 200 degrees for a few hours. The time depends on how big your pumpkins are. My pumpkins were about 3.5-4 lbs, and they took 4 hours. A larger pumpkin will take longer.
• Check your pumpkins periodically to see if they're getting soft. You'll know they're ready when the outside feels soft.
• When they're soft, remove from the oven, place on a cookie sheet or cutting board, and cut the pumpkins in half.
• Remove the seeds and the stringy flesh in the pumpkin cavity.
• Using a large spoon, scoop out the cooked pumpkin and put into a food processor.
• Process the pumpkin in the food processor until you have a nice smooth puree.
• Store in jars or another container. The puree will stay good in the fridge for a few days or in the freezer for months.

MASHED PUMPKIN POTATOES

Steps:

• In a large sauce pan cover potatoes and pumpkin with water. Bring to boil and simmer until potatoes are tender, 6-10 minutes.
• While potato/pumpkins are cooking. Sauté onions and Canadian bacon in a non-stick pan prepared with a bit of cooking spray about 3-4 minutes. Onions should should be tender and golden. If the pan gets dry while cooking, sprinkle a bit of water into the pan.
• Drain potatoes and pumpkin and return to pan. Lower heat to the lowest flame possible. Mash by with a potato masher, mixer or immersion blender. Add milk and butter to thin a bit and make mash creamier.
• Mix in the onions & bacon.
• Serve.

PAN-FRIED FISH WITH PUMPKIN PIPIAN

Steps:

• Heat a large skillet over medium-high heat and toast the pepitas and pecans, tossing frequently, until very fragrant and browned in spots, 3 to 4 minutes; transfer to a large heavy pot.
• Toast the ancho chiles in the same skillet, pressing them down with a metal spatula to make contact with the skillet, until lightly toasted on both sides, about 30 seconds total. They will burn easily so press down and turn them quickly. Transfer to the pot with the pepitas and pecans.
• Add 4 tablespoons of the oil to the pot with the pepitas, pecans and anchos, and heat over medium-high heat. Add the onion, oregano, cinnamon, cumin and half of the garlic and cook, stirring occasionally, until the vegetables are tender and beginning to brown, 5 to 7 minutes. Add the stock, pumpkin and salt and bring to a boil. Reduce to a simmer, cover and continue to cook until the seeds and chiles have softened and the flavors have come together, about 30 minutes. Remove from the heat and let sit covered for 20 minutes to cool slightly before blending.
• Working in batches if necessary, carefully blend the mixture until completely smooth. Transfer to a large bowl; stir to combine each batch. Keep warm while you cook the fish.
• Meanwhile, season both sides of the fish with salt and heat the remaining 2 tablespoons oil in the same large skillet over medium-high heat. Cook the fish in a single layer, undisturbed, until golden brown, about 2 minutes; flip and cook the other side, undisturbed, until golden brown and cooked through, about 2 minutes. Remove to a plate.
• Add the butter, chiles de arbol and remaining garlic to the same skillet and cook, scraping up any browned bits from the bottom of the skillet, until the garlic and butter just begin to brown, about 60 seconds. Transfer to a small heatproof bowl.
• For each serving, spread about 3/4 cup of the pipian on a plate, top with a fish fillet, a chile de arbol, a few slices of toasted garlic and a drizzle of the browned butter. Refrigerate the leftover pipian in an airtight container for up to 3 days or freeze for 3 months. Reheat gently.

COOKED PUMPKIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Cut pumpkin into small manageable pieces and cut off pith and seeds.
• Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
• When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.

PAN COOKED PUMPKIN

Steps:

• Melt 10 grams of butter in large fry pan.
• Cook bacon and garlic till browned lightly.
• Remove from pan, drain on paper towel.
• Into the same pan, add boiling water and diced pumpkin.
• Cover and cook 10 - 15 minutes till tender.
• Return bacon mixture and cook uncovered for a further 10 minutes.
• Add green onions and season to taste, toss gently.

SHEET PAN PUMPKIN PANCAKES

Steps:

• Preheat oven to 450˚F.
• Generously grease an 18×13 baking sheet with cooking spray and set aside. For taller pancakes, use a 15×11 baking sheet.
• In a mixing bowl, whisk together milk, egg, pumpkin, sugar, butter, and vanilla; set aside.
• In a separate mixing bowl, combine flour, baking powder, baking soda, pumpkin spice, and salt; whisk until well combined.
• Add the flour mixture to the milk mixture and, using a rubber spatula, fold the mixture until thoroughly incorporated. Do not overmix.
• Transfer batter to previously prepared baking sheet and spread it out into an even layer. Top with pecans.
• Bake for 14 to 18 minutes, or until pancake is puffed up, top is golden brown, and pulls away from the edges of the pan.
• Remove from oven and allow to cool slightly; about 10 minutes.
• Cut into squares, and serve with maple syrup.