reating a \"lid\" for the entire pumpkin. Do this on an
our. Stir in nuts and pumpkin. Wash the 8 pint size
arefully peel and seed the pumpkin.
Cut into chunky 2
equal amount of commercial pumpkin spice, or your own
/2 cup brown sugar, pumpkin pie spice, baking powder and
xtra time for mixing up this filling. Remove the pure pumpkin puree
Cut the pumpkin into 6 equal wedges.
Roast the pumpkin (200C for about 20-40 minutes until
Steam pumpkin flesh for about 10 mins until very
Add the onion and pumpkin; saute for 15 mins or lightly browned
Put all ingredients in a small bowl.
Whisk together with a fork or small whisker until emulgated.
Dressing is enough for about 16-20 cups lettuce. Use some toasted pumpkin seeds for topping.
NOTE: Instead of pumpkin seed oil you can try other specialty oils like toasted sesame seed oil or walnut oil. But you should start then with less than 1 teaspoon to evaluate the flavour.
t the seeds. Cut the pumpkin into large chunks. Bring
your tools and ingredients for the 3 components-- which is
Make the pumpkin puree: Position a rack in
Cut top from pumpkin; reserve for lid.
Scoop out seeds and fiber; discard.
Combine remaining ingredients in large saucepan; stir over low flame until liquid begins to simmer.
Place pumpkin on a large sheet of heavy foil in baking pan.
Pour hot liquid into pumpkin and place lid on top.
Pull up foil to enclose pumpkin loosely and fold to close openings.
Bake at 350\u00b0 for 3 1/2 hours.
Remove pan from oven and let stand; pumpkin keeps warm 3 to 4 hours, may be served warm or cooled.
Place pumpkin, with a small dash of
nd fill with water. Boil pumpkin until soft, about 15 minutes
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
heavy-bottomed saucepan. Let stand for a few minutes to soften
For the cookies: Preheat the oven