arefully peel and seed the pumpkin.
Cut into chunky 2
tock, lime leaves, galangal, pumpkin and sweet potatoes.
Bring to boil
Cut the pumpkin or squash into large pieces
o 350\u00b0F. Boil the pumpkin in 1 cup of water
br>Add the can of pumpkin, blending in well.
Blend
hey are soft and sweet and the pumpkin is almost cooked through
Pour water into a large container with a rack.
Bring water to a boil using high heat.
Remove seeds and membrane center from pumpkin and discard.
Cut pumpkin into wedges (do not peel).
Place pumpkin on rack over boiling water.
Cover container and steam pumpkin at medium heat for 30 minutes or until pulp is tender.
Dot pumpkin with margarine and sprinkle with sugar and cinnamon.
Prepare pumpkin by peeling, cubing and discarding seeds and inner pulp.
Place pumpkin cubes in colander and set over boiling water. Make sure water does not touch pumpkin. Cover and steam until just tender, 5 to 7 minutes. Drain.
Simmer vinegar, sugar and cinnamon for 15 minutes.
Add pumpkin and simmer 3 minutes.
Set aside for 24 hours.
Heat and simmer 5 minutes more. Remove cinnamon sticks.
Pack boiling hot in hot canning jars, leaving 1/2-inch headroom.
Adjust lids and process in hot water bath for 10 minutes.
Preheat oven to 425\u00b0. Beat eggs in large bowl. Once eggs are beaten, add and mix sugar (or Splenda), salt, cinnamon, pumpkin pie spice and condensed milk. Stir
pumpkin into mixture. Gradually stir in evaporated milk. After mixing well, pour into pie shell. Bake at 425\u00b0 for 15 minutes. Reduce temperature to 350\u00b0. Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Allow to cool. Great with a scoop or two of whipped cream!!!
anned tomatoes too and the pumpkin chunks.
Let cook until
Mix the pumpkin, walnuts, raisins, sugar, spices, flour and egg in a bowl.
Heat the oil in a pan.
Spoon the pumpkin mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
Combine chicken broth, pumpkin (puree), milk, sugar, ginger and cayenne pepper.
Simmer 5 minutes.
Serve with toasted croutons.
Serves 4 to 6.
mooth, about 2 minutes. Add pumpkin and beat until batter is
ulp and strings from the pumpkin seeds, then wash and thoroughly
Preheat oven to 325\u00b0.
Grease an 8 1/2 x 4 1/2-inch loaf pan. Beat sugar with oil until blended using mixer at medium speed.
Add eggs, one at a time, beating well after each addition.
Continue until light and fluffy, then beat in pumpkin.
Combine remaining ingredients; beat in flour mixture using mixer on low speed.
Pour into pan.
Bake 60 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan.
Finish cooling.
Peel the pumpkin, slice into pieces 3 inches long and 1/3 inch wide.
Wash well and line up in a wide pan.
Put in enough water to reach to the lower half of the pumpkins, then cover and cook on moderate heat until they are tender.
When approximately half a glass of water is left in the pan, sprinkle the sugar over.
After the steam of the pan has melted the sugar, uncover the pan. Remove from heat after the sugar thickens and allow to cool. Place on a serving plate, sprinkle ground walnuts over and serve.
Mix pumpkin, milk, egg, cinnamon, nutmeg and ginger together. Add hot water. Beat everything together, then pour into pie shell. Cook for 50 to 55 minutes in oven set at 375\u00b0.
Cool and eat.
Beat cream cheese and pumpkin in large mixer bowl until smooth.
Add sugar, cinnamon and ginger; mix thoroughly.
Cover; refrigerate for 1 hour. Serve with fresh fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.
50 degrees F.
Cut pumpkin in half and remove all
equal amount of commercial pumpkin spice, or your own