Tuesday, October 18, 2011

P is for PUMPKIN!

Roasted Sweet and Salty Pumpkin Seeds Recipe:
  • 2 cups pumpkin seeds
  • 1 tablespoon maple syrup
  • 1/4 teaspoon kosher salt
Preheat oven to 300°F Mix all ingredients together and spread on a baking sheet. Pop them in the oven for about 20 minutes. Allow to cool before serving

Pumpkin Fudge:
2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup (5 oz. can) evaporated milk
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
2 cups (12 ounce package) white chocolate chips
1 jar (7 oz.) marshmallow crème
1 cup chopped pecans (optional)
1 1/2 teaspoons vanilla extract
1. Line a 13 x 9-inch baking pan with foil.
2. In a heavy medium saucepan, combine the sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin pie spice.
3. Bring to a full rolling boil over medium heat, stirring constantly.
4. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
5. Stir in white chocolate chips, marshmallow crème, nuts and vanilla extract and stir vigoriously for 1 minute until chips are melted.
6. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered.
7. To cut, lift foil from pan. Remove foil and cut fudge into 1-inch pieces.

Pumpkin Pie

  • 1   recipe Pastry for Single-Crust Pie
  • 1 15-ounce can  pumpkin
  • 1/2 cup  sugar
  • 1 teaspoon  ground cinnamon
  • 1/2 teaspoon  ground ginger
  • 1/4 teaspoon  ground nutmeg
  • 2   eggs, slightly beaten
  • 3/4 cup  half-and-half, light cream, or milk
Preheat oven to 375 degrees F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
For filling, in a medium bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined.
Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.
Makes 8 slices

Nutrition Facts
Calories 255, Total Fat 13 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 3 g, Cholesterol 61 mg, Sodium 94 mg, Carbohydrate 31 g, Total Sugar 14 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 5%, Iron 11%. Exchanges: Other Carbohydrate 2, Fat 2.5.
Percent Daily Values are based on a 2,000 calorie diet

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