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Cooking Pumpkin Seeds Print E-mail


Cooking Pumpkins for Fresh Pumpkin Pie
Smaller pumpkins (usually called pie pumpkins) are best for cooking - they are generally sweeter and contain more meat.

Halve a pumpkin, bake it in the oven (meat down) until it is tender. Scoop out the pulp and puree it in a blender. You can also cut out pieces of pumpkin flesh and microwave them (1/2 lb. will cook in about 5 minutes on high).


Grandma's Pumpkin Pie Recipe

1 1/2 C. fresh cooked pumpkin, pureed
2 eggs
3/4 C. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
Blend above ingredients together, then add
1/2 C. evaporated milk

Bake in a 9" unbaked pie shell at 450° for 15 minutes, then reduce to 350° for 45 minutes. Cool and top with fresh, homemade whipped cream.



Ginger Pumpkin Mousse

4 eggs
7 Tbs. sugar
1 Tbs. unflavored gelatin
1 1/2 C. fresh cooked pumpkin, pureed (see above)
3/4 tsp. ground cinnamon
1/2 tsp. freshly grated ginger
1/4 tsp. grated nutmeg
1 C. heavy cream
minced crystallized ginger

Beat eggs with sugar until mix is light colored and thick. Add gelatin and beat to blend well. Mix in pumpkin puree and spices and chill mixture until it begins to set up. Whip cream into soft peaks; fold in pumpkin mixture. Pour into 4-6 dessert dishes. Chill for 4 hours. Before serving, garnish with crystallized ginger



Delicious-Nutritious Pumpkin Seeds
1. Take about 4 ¼ cups raw seeds (seeds from about 4 pumpkins).
2. Combine the seeds with 1 tablespoon cooking oil and 1 teaspoon salt.
3. Spread mixture on a waxed-paper lined baking sheet and let dry for 24-48 hours.
4. Remove waxed-paper and toast in the over for 35-40 minutes at 325°F (stirring once or twice).
5. Cool.
6. Enjoy a great tasting snack that is good for you!