arefully peel and seed the pumpkin.
Cut into chunky 2
Peel, seed and cube pumpkin.
Heat oil in a saucepan and fry split peas, mustard seeds and curry leaves over low heat until mustard seeds pop and split peas are golden. Stir often.
Add garlic and fry, stirring for 1 minute, then stir in the ground spices.
Add pumpkin and salt and enough water to almost cover pumpkin. Cover pan and simmer until pumpkin is half cooked, then sprinkle with coconut and continue cooking until pumpkin is soft.
Serve with rice.
paste.
When the pumpkin is cooked, add the cooked
In a heavy, deep saucepan, heat the oil to 360\u00b0F
In a bowl, whisk together the flour, beer, and Essence. Dip the pumpkin strips into the batter, letting the excess drip off. Fry in the oil until golden, turning to brown evenly, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and Essence.
For the sauce: In a small bowl, combine soy sauce, rice wine vinegar, honey, sesame oil, and green onions.
Serve hot with the sauce.
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.
rown.
Filling:
Mix pumpkin, milk, pumpkin pie spice, 2 eggs
nd golden.
Add the yellow curry paste and stir-fry
equal amount of commercial pumpkin spice, or your own
ix, 1 cup of the pumpkin, the milk, oil, eggs and
ash the outside of the pumpkin.
Remove the stem and
50 degrees. Place the whole pumpkin, if it will fit, or
Preheat oven to 350\u00b0F.
In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly.
Press onto bottom of 15x10 inch baking pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts.
Bake 30-35 minutes or until set. Cool.
Refrigerate; cut into bars. Store covered in refrigerator.
ilbur who does the CopyCat recipes. I've made these -- they
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3
set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard
eat.
Add onion and pumpkin; cook, stirring, 5 mins. Add
tand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and