PUMPKIN SPICED AND SUGARED PUMPKIN SEEDS
Provided by Food Network
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated. In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
- Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.
PUMPKIN SPICE
This will make enough for one recipe of pumpkin pie. But you could increase amounts to keep a mix on hand. These spices added to a pumpkin pie make the dish as far as I am concerned.
Provided by Jacquie
Categories 100+ Everyday Cooking Recipes
Time 2m
Yield 2
Number Of Ingredients 4
Steps:
- In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.
Nutrition Facts : Calories 6 calories, Carbohydrate 1.4 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 0.6 mg, Sugar 0.1 g
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
SPICED PUMPKIN SEMIFREDDO
This is a semi frozen Italian dessert, from "The Lady had Seconds" cookbook. I do not include freezing time in the preparation or cooking times. Be prepared for a rich dessert this is NOT for us calorie watchers.
Provided by Chabear01
Categories Frozen Desserts
Time 1h5m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 15
Steps:
- Line 9 x 5 x 3 inch loaf pan with aluminum foil. Make Toasted pecan crust: reserve 3/4 cup crumb mixture and press remaining mixture on bottom of pan.
- Mix pumpkin, rum and spices in medium bowl; reserve.
- Heat sugar, water and corn syrup to boiling in medium saucepan, stirring occasionally until sugar is melted; boil, without stirring, until candy thermometer registers 248 degrees (firm ball).
- While sugar syrup is cooking, beat egg whites in large bowl to soft peaks. Gradually beat in syrup; continue beating until meringue mixture is room temperature, about 5 minutes.
- Beat Whipping cream to stiff peaks in medium bowl. Fold pumpkin mixture into two-thirds of the meringue mixture; fold in half of the whipped cream. Spoon mixture over crust in pan; sprinle with reserved 3/4 cup crust mixture.
- Mix vanilla into remaining meringue; fold in remaining whipped cream. Spoon mixture evenly over second crust, mounding slightly over top of pan; cover loosley with foil and freeze 8 hours or overnight.
- To serve, remove from baking pan. Remove foil and cut into squares or slices.
- To Make Toasted Pecan Crust:.
- Mix all crust ingredients in a small bowl and set aside till needed.
- Enjoy!
Nutrition Facts : Calories 444.8, Fat 25.1, SaturatedFat 11.3, Cholesterol 56, Sodium 211.8, Carbohydrate 53, Fiber 2.2, Sugar 43.2, Protein 4.8
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