arefully peel and seed the pumpkin.
Cut into chunky 2
Preheat oven to 400\u00b0F. Lightly grease 2 x 12-cup muffin pans. Place pumpkin, oil and rosemary in a baking dish. Season to taste. Bake 15-20 mins, until tender.
Meanwhile, for the pastry cases, cut 3 inch rounds from pastry using a cutter. Press into prepared muffin cups. Bake 10-12 mins, until golden.
For the filling, heat oil in a frying pan on high. Cook chorizo and onion 4-5 mins, until golden. Drain on paper towel. Combine with pumpkin mixture and parsley. Spoon into pastry cases, sprinkle with feta and serve.
f the butter.
Toss pumpkin in a baking dish with
econds - 1 minute. Add the pumpkin, and vegetable/chicken stock, water
Preheat oven to 400\u00b0F. Grease a 16-cup muffin pan with oil. For the batter, sift the flour into a large bowl. Add the pumpkin, zucchini, feta and tomatoes. Stir to combine and make a well in the center. In a bowl, whisk together milk, butter and eggs. Add to the bowl and fold together until just combined. Spoon into the prepared pan so that cups are 2/3 full. Bake 15-20 mins, until puffed and golden brown. Cool in pan 5 mins, then lift out onto a wire rack to cool. Serve or store in an airtight container.
he garlic, followed by the pumpkin and saute for 2-3
easoning blend,garlic powder, and pumpkin pie spice -- test seasoning and
Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
Fold pumpkin seeds into hummus; garnish with paprika.
Combine pumpkin, bacon, onion, green pepper, mushrooms, and eggs.
Gradually add evaporated milk.
Toss together flour and Parmesan.
Fold into pumpkin mixture.
Pour into unbaked pie shell.
Bake at 375 degrees for one hour.
Cut pumpkin in slices; peel, dice and cook in 1/3 cup water over moderate heat with chopped garlic for 20 minutes or until dry. Meanwhile, brown the bacon.
Drain the fat off and reserve.
Mix egg yolks with flour, cream and milk.
Add chopped chives.
Oil lightly pie dish.
Place pie shell in a deep dish.
When pumpkin is cooked, puree it.
Add bacon and egg mixture.
Salt and pepper to taste.
Pour into pie shell.
Bake for 30 to 45 minutes in hot oven.
Serve hot with salad.
ith cooking spray.
Mix pumpkin puree, eggs, milk, vegetable oil
*Clean out pumpkin seeds and brush inside with butter.
Bake 1 1/4 hours at 375 F, let stand until cool enough to handle.
he heat.
Meld the pumpkin puree into the broth, stirring
Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes. Add pumpkin, chicken broth, water, salt, pepper, and celery seed. Bring to a boil, stirring occasionally. Remove from heat; add milk and yogurt. Puree using an immersion blender until smooth. Add ham and let stand until heated through.
ream cheese, spices, sauce and pumpkin butter until smooth.
Add
ixing bowl, mix with the pumpkin and the browned onion together
lour. Stir in nuts and pumpkin. Wash the 8 pint size
an.
Note:Preparing Fresh Pumpkin.
There are many different
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
o use olive oil for savory pies.
Blend by hand