Homespun

November 29, 2000

Seasonal Specialty: Pumpkins!

When the colonists landed in North America, they found the Native Americans growing and using pumpkins. This large, ungainly fruit was enthusiastically embraced by the new Americans and subsequently pumpkin pie became a national Thanksgiving and Christmas tradition. It was so loved that one early Connecticut colony delayed Thanksgiving because the molasses needed to make this popular pie wasn't readily available.

The pumpkin's orange flesh has a mild, sweet flavor and the seeds--husked and roasted--are delicately nutty. Fresh pumpkins are available in the fall and winter and some specimens have weighed in at well over 100 pounds. In general, however, the flesh from smaller sizes will be more tender and succulent. Choose pumpkins that are free from blemishes and heavy for their size. Store whole pumpkins at room temperature up to a month, or refrigerate up to 3 months. Pureed pumpkin is also available canned. Pumpkin may be prepared in almost any way suitable for winter squash. It is a good source of vitamin A.

For more interesting facts about pumpkins, please see the University of Illinois Extension Pumpkin Page!

RICH PUMPKIN PIE

Pastry for 9-inch pie

3 eggs, slightly beaten

1 cup canned or mashed cooked pumpkin

½ cup firmly packed brown sugar

1 cup half-and-half

1 tablespoon lemon flavoring

¼ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground mace

¼ teaspoon ground cloves

2 tablespoons finely chopped candied ginger

Whipped cream (optional)

Roll pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges. Fold edges under, and flute. Prick bottom and sides of pastry with a fork. Bake at 400° for 3 minutes; remove from oven, and gently prick with a fork. Bake an additional 5 minutes. Set aside to cool.

Combine eggs and next 8 ingredients; blend well. Pour into cooled pastry shell. Sprinkle top with candied ginger. Bake at 375° for 30 to 35 minutes. Garnish pie with whipped cream, if desired. Yield: one 9-inch pie.

PUMPKIN CHEESECAKE

1¼ cups gingersnap crumbs (25 to 30 cookies)

3 tablespoons butter or margarine, melted

3 (8 oz.) packages cream cheese, softened

1¼ cups sugar, divided

1 tablespoon vanilla extract

6 large eggs, separated

2 (16.25 oz.) cans pumpkin pie mix

2 large eggs

1 cup whipping cream

1 tablespoon powdered sugar

Combine cookie crumbs and butter; press in bottom and 1 inch up sides of a lightly greased 12-inch springform pan. Set aside.

Beat cream cheese at medium speed with an electric mixer until smooth; add 1 cup sugar and vanilla, beating until creamy. Stir in 6 egg yolks. Pour 2½ cups mixture into prepared crust; set aside.

Add pumpkin pie mix and 2 eggs to remaining cream cheese mixture, stirring well; set aside.

Beat egg whites at high speed until foamy. Add remaining ¼ cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold into pumpkin mixture; pour over cream cheese mixture in crust.

Bake at 300° for 1½ hours. Turn oven off, and gently run a knife around edge of pan to release sides. Let stand in oven with door partially open for 1½ hours. Remove sides of pan; cover and chill.

Beat whipping cream and powdered sugar at high speed until soft peaks form; spread on sides of cheesecake. Yield: 12 to 14 servings.

HARVEST PUMPKIN BREAD (Microwave recipe)

½ cup chopped pecans

1 tablespoon graham cracker crumbs

½ cup butter or margarine, softened

1 cup firmly packed brown sugar

2 eggs

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1¼ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

1 cup mashed, cooked pumpkin

1 teaspoon vanilla extract

1 tablespoon graham cracker crumbs

Peach Cream Cheese Spread (Recipe follows.)

Spread pecans in a single layer in a glass pie plate; microwave at HIGH 1 minute; set aside.

Grease a 1½-quart souffle dish; sprinkle bottom and sides with 1 tablespoon graham cracker crumbs, and set aside.

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

Combine flour and next 7 ingredients; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. Mix after each addition just until dry ingredients are moistened. Stir in vanilla.

Spoon batter into prepared dish; sprinkle 1 tablespoon graham cracker crumbs over batter. Place dish on top of an inverted microwave-safe bowl in the center of oven. Microwave at MEDIUM (50% power) 12 minutes, giving dish a quarter-turn every 4 minutes. Microwave at HIGH 1 to 4 minutes or until a wooden pick inserted in center of bread comes out clean. (Top will appear moist but not wet.) Remove from oven, and let stand 10 minutes. Remove bread from dish, and serve with Peach Cream Cheese Spread. Yield: 1 loaf.

Peach Cream Cheese Spread

1 (8 oz.) package cream cheese

1/3 cup peach preserves

¼ teaspoon ground ginger

Microwave cream cheese in a small glass bowl at LOW (10% power) 1½ to 2 minutes or until softened. Add preserves and ginger; stir well. Yield: 1 1/3 cups.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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