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Posted on Wed, Sep. 16, 2009

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Pumpkin pleasers

With fall just around the corner, now is the time to put pumpkin on your menus.

By Cathy Thomas

Orange County Register

Fresh pumpkin? Shoppers at local supermarkets are hungry to embrace the season. With childlike grins, they load their carts with one or two large jack-o'-lantern pumpkins from the supply outside the front door.

Some add a fairy-tale pumpkin, the type with pale tan skin streaked with green. Deeply fluted and squatty, these pumpkins look whimsical, like Cinderella's carriage after the stroke of midnight.

And sweet pie pumpkins: Those rounded, burnt-orange lovelies are the ones that should be used for baking. Usually about the size of a large grapefruit, sweet pie pumpkins have thick walls. The flesh is smooth and less stringy than their jack- o' brothers. The flavor is deeper, the taste sweeter. Once steamed or baked, they're pureed and turned into pies and cakes, puddings and cookies, pancakes and muffins.

To steam them: Cut off both stem end and flower end with a sharp, sturdy knife. Cut into chunks, leaving skin intact, and scrape out seeds and stringy fibers with a spoon. Place wedges in a vegetable steamer. Cover and steam over boiling water until tender when pierced with point of sharp knife.

Or bake: Cut off both stem end and blossom end. Cut in half from top to bottom; scrape out seeds. Place cut side down on rimmed baking sheet and bake in 350-degree oven for 45 to 75 minutes, or until pumpkin is soft and tender.

Once cool, remove skin before pureeing. Some like to use a food mill, others prefer a food processor fitted with the metal blade. The puree can be refrigerated airtight for up to four days, or frozen in freezer bags or airtight containers for several months. Thaw overnight in refrigerator before using.

Canned puree is quicker, but if you want fresh, use pie pumpkins: Don't bother cooking any pumpkin other than sweet pumpkins. They just don't measure up taste-wise.

Tillie's Pumpkin Pies in Mini Pumpkins

About 12 to 18 mini or baby pumpkins (see cook's note below)

1 1/2 cups sugar

1 teaspoon salt

2 teaspoons pumpkin-pie spice

4 eggs, lightly beaten

1 can (29 oz.) pureed (solid-pack) pumpkin

1/4cup heavy whipping cream

1 can (12 oz.) evaporated milk

For serving: Whipped cream

Optional garnish: Pie-crust leaves; see cook's notes

Cook's note: Some small pumpkins are squatty and deeply fluted; they hold about 1/4 cup filling. Slightly larger, smooth-skinned small pumpkins hold about 1/2 cup filling. Use refrigerated, ready-to-use pie crusts to make leaves for garnish. They are usually packaged two to a box in a 15-ounce package. Cut leaves with sharp knife or use cookie cutter. Use back of knife to create veins in leaves. Place in single layer on nonstick baking sheet. Bake in 350-degree oven until nicely browned.

Preheat oven to 425 degrees. Cut off tops of pumpkins. Scoop out seeds, strings and enough flesh to leave 1/2 inch of flesh on sides and bottom. Set aside.

Prepare filling: In large bowl of electric mixer combine sugar, salt, spice, eggs and pumpkin puree. Beat well to combine. Gradually add cream and milk on low speed. Mix until blended. Fill each pumpkin. Place in baking dish. Add about 1 inch of water to bottom of dish. Place in oven for 25 minutes. Reduce heat to 350 degrees; bake 35 to 45 minutes or until set. Cool 20 minutes before serving. Top with whipped cream and if desired, garnish with pie-crust leaves. Makes about 12 to 18.

The Wichita Eagle—09/16/09

Pumpkin Cookies

Cookbook author Maida Heatter calls these irresistible cookies 'pumpkin rocks' because of their shape not their texture, which is soft and appealing. A glaze is brushed on the cookies while they are still hot, giving them a beautiful shiny appearance.

2 1/2 cups all-purpose flour

1/2teaspoon baking soda

2 teaspoons baking powder

1/2teaspoon salt

1 teaspoon ground cinnamon

1/2teaspoon ground nutmeg

1/2teaspoon ground ginger

1/4teaspoon ground cloves

1/4teaspoon allspice

4 oz. (1 stick) unsalted butter, softened

1 cup granulated sugar

1/2cup dark brown sugar, firmly packed

2 eggs

1 lb. (about 1 3/4 cups) pureed (solid-pack) pumpkin

1 cup golden raisins

2 cups walnuts or pecans, cut or broken into medium-sized pieces

For glaze:

2 tablespoons unsalted butter, softened

1 1/2 cups powdered sugar

Pinch of salt

2 tablespoons lemon juice

1 tablespoon milk

Adjust oven racks to divide oven into thirds; preheat oven to 375 degrees. Line baking sheets with parchment paper.

Place flour, baking soda, baking powder, salt and spices in large bowl; stir with whisk to combine; set aside.

In large bowl of electric mixer beat butter until creamy. Add both sugars and beat until well combined. Add eggs one at a time, beating to combine between additions. Add pumpkin and beat to combine (mixture may look curdled). Using lowest speed, add flour mixture a little at a time, scraping bowl as needed with rubber spatula. Beat until thoroughly mixed. Stir in raisins and nuts.

Use a rounded tablespoonful of dough (make these large) for each cookie. Place 1 to 1 1/2 inches apart on prepared baking sheet (these cookies don't run together or change shape during baking). Bake for about 18 minutes, reversing sheets top to bottom, bottom to top about halfway through baking time. Cookies are done when lightly browned and spring back when lightly pressed with finger. While cookies are baking prepare glaze.

Prepare glaze: Place all ingredients in small bowl of electric mixer and beat until smooth (or place in medium bowl and whisk rigorously). Mixture should have consistency of softly whipped cream. If too thick, add a little more milk. If too thin, add a little powdered sugar. When you remove cookies from oven, immediately brush with glaze while still hot. Transfer to cooling racks. Store unsealed, up to 3 days. Makes about 48.

Source: Adapted from "Maida Heatter's Cookies" by Maida Heatter

The Wichita Eagle—09/16/09

Whole Wheat Pumpkin Applesauce Muffins

2 cups whole wheat flour

1 teaspoon baking powder

1/4teaspoon baking soda

1 teaspoon salt

2 teaspoons pumpkin pie spice

2/3cup brown sugar, firmly packed

1/3cup white sugar

1/4cup canola oil

1/2cup applesauce

1/2cup canned pumpkin

1/3cup buttermilk (see note)

2 eggs, slightly beaten

1/4cup golden raisins (optional)

1/4cup chopped pecans (optional)

Preheat an oven to 400 degrees. Grease 12 muffin cups, or line the cups with paper muffin liners.

Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.

Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

Cook's tip: If you don't have buttermilk on hand, add 1 teaspoon vinegar or lemon juice to 1/3cup milk; let stand for 5 minutes before using in the recipe.

The Wichita Eagle—09/16/09

Pumpkin Soup

2 medium pumpkins (for recipe)

1 large pumpkin (for tureen)

2 cups chicken broth

1 cup water

1/4cup maple syrup

1 teaspoon cinnamon

1/2teaspoon nutmeg

1/2teaspoon salt

1/2teaspoon ginger

1 cup half and half

Toasted pumpkin seeds, optional

Preheat oven to 350 degrees. Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet. Bake 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Meanwhile, cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out the seeds, checking for holes and lining with plastic, if necessary. Remove the soup from heat and stir in the half and half. Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds. Makes 8 servings.

Source: Family Fun magazine

The Wichita Eagle—09/16/09

Pumpkin Spice Bundt Cake With Buttermilk Icing

This cake can be stored at room temperature in an airtight container for up to three days.

2 1/4 cups all-purpose flour, plus additional for dusting pan

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

3/4teaspoon ground allspice

1/2teaspoon salt

1 1/4 cup pureed (solid-pack) pumpkin

3/4cup well-shaken buttermilk

1 teaspoon vanilla

3/4cup (1 1/2 sticks) unsalted butter, softened, plus additional for greasing pan

1 1/4 cups sugar

3 eggs

For icing:

2 tablespoons plus 2 teaspoons well-shaken buttermilk

1 1/2 cups powdered sugar

Place oven rack in middle position and preheat to 350 degrees. Butter a 10-inch nonstick Bundt pan generously with butter. Dust with flour, knocking out excess.

Whisk flour, baking powder, baking soda, cinnamon, allspice and salt in bowl. In separate bowl, whisk pumpkin, 3/4cup buttermilk and vanilla.

Beat butter and sugar in large bowl of electric mixer on medium speed until pale and fluffy, 3 to 5 minutes. Add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing batter until smooth.

Spoon batter into prepared pan, smoothing top. Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool cake in pan on cooling rack 15 minutes. Place cooling rack over cake and invert onto rack; cool 10 minutes. Meanwhile, prepare icing. Whisk icing ingredients together until smooth. Drizzle over warm cake. Cool completely (icing will harden). Makes 14 servings.

Nutritional information (per serving): Calories 276 (43 percent from fat), protein 3.6 g, carbohydrates 37.3g, fat 13.1 g (saturated 3.3 g), cholesterol 68 mg, sodium 284 mg, fiber .4 g

Source: Adapted from Gourmet magazine

The Wichita Eagle—09/16/09