Recipes for Shabbat
It's fall and the BIG question becomes, which kind of pumpkin should you use when you cook? The answer is the sugar or pie pumpkin. Look for the small and sweet ones, with the dark orange colored flesh. These are the ones that are perfect for pies, soups, side dishes, cookies, and, breads. Nothing makes pumpkin pie or bread taste better than using fresh pumpkin. There are three ways to transform an uncooked pumpkin into the puree used in baking. A medium-sized (4 pounds) sugar pumpkin should yield around 1 1/2 cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin. Following are some step-by-step suggestions for cooking your pumpkin.
Baking Method: Cut the pumpkin in half and discard the stem section and stringy insides. Save the seeds to dry and roast them for a great snack. In a shallow baking dish place the two halves face down and cover with foil.
Bake in a preheated 375 oven for about 1 1/2 hours for a medium-sized sugar pumpkin. Once the baked pumpkin has cooled, scoop out the flesh and puree in a food processor or mash with a potato masher or potato ricer.
Boiling Method: Cut the pumpkin in half, discarding the stringy insides. Then peel and cut the pumpkin into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the pumpkin chunks are tender. Let the chunks cool, and then puree the flesh in a food processor or mash.
Microwave Method: Cut the pumpkin in half, discarding the stringy insides. Microwave on high for seven minutes per pound. Once you've got a rich, smooth batch of pumpkin puree ready, you may notice that it's much runnier than the kind you get out of a can. It's best to allow your homemade puree to drain overnight before baking with it, especially if you're using a recipe that originally called for canned puree. The more water you can get out of the puree, the better. To drain the puree, line a large strainer with a few flattened-out coffee filters, or thin, clean dishtowel you don't mind getting it stained.
Place the strainer in a bowl, and then pour the puree into the lined strainer. Lay a piece of plastic wrap directly on the surface of the puree and place the whole setup in the refrigerator overnight. You can use this puree in any recipe that calls for pumpkin puree. If you're not going to use the puree right away, there's no need to let it go to waste. You can refrigerate your fresh pumpkin puree for up to three days and store it in the freezer up to six months. Measure it into recipe-sized quantities (2 cups is standard) and store it into resealable freezer bags
Some Pumpkin Pie Baking Tips:
Always store pumpkin pie in the
refrigerator. If left at room temperature, the
pie's eggs and milk may spoil and become hazardous to your health.
Preheat oven to 450 for about 10
minutes. Prick the bottom of the pie crust in
several places to allow the steam to escape. Line the crust with a double
thickness of aluminum foil. Bake in the preheated oven for about 10
minutes. Reduce the oven to 375, remove the foil, and continue to
bake crust for about 10 minutes, till lightly
browned. Remove the shell from the oven and
reduce the oven temperature to 350. In a large bowl or in the bowl
of an electric mixer combine the margarine, puree, eggs, pareve
milk sugar cinnamon, nutmeg, ginger, all spice,
cloves and salt and mix well. Pour the mixture
into pie crust. Place the filled pie shell on a cookie sheet (to catch
any dripping). Bake for about 50 minutes, until knife inserted into
center comes. Makes 1 pie. Serves 6.
Preheat oven to 400. In medium bowl, mix flour, sugar, and 1/2 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into a ball. Reserve one-fourth of dough for leaf cutouts. On lightly floured surface, with floured rolling pin, roll remaining dough into a round 1 1/2 inches larger all around than inverted 9-inch pie plate. Gently ease dough into pie plate; trim edge, leaving 1/2-inch overhang. Fold overhang under; press onto pie-plate rim. Roll reserved dough 1/8 inch thick. With sharp knife or small cookie cutter, cut out as many 2" by 1" leaf shapes as possible. Moisten piecrust edge with water. Press leaf cutouts onto piecrust edge, overlapping leaves slightly. With fork, prick bottom and side of pastry in many places to prevent puffing during baking. Line piecrust with foil and fill with pie weights, dry beans, or uncooked rice. Bake piecrust 15 minutes; remove foil with weights and bake 5 minutes longer or until golden. Cool piecrust on wire rack. Turn oven control to 350. In large bowl, with wire whisk, beat pumpkin, remaining ingredients, and 1/2 teaspoon salt until well mixed. Pour pumpkin mixture into crust. Cover edge of crust with foil to prevent over browning. Bake pie 1 hour and 10 minutes or until knife inserted in center of pie comes out clean. Cool pie on wire rack 1 1/2 hours, then cover and refrigerate until chilled. Makes 1 pie
Preheat oven to 375. Place the gingersnap crumbs, honey, butter, nuts and cinnamon into a big bowl and mix well. Divide crust mixture between two 8-inch pie tins. Press the mixture firmly into tin and up sides and then set them aside. In a large bowl, combine the pumpkin, condensed milk, eggs, salt, ginger, nutmeg, cinnamon, cloves and brown sugar. Beat the mixture until it is completely smooth. Pour mixture evenly between the two pie shells. Bake in the preheated oven for 50-55 minutes. Cook until a knife inserted into the middle of pie comes out clean. Cool. Serve with whipped cream if desired. Makes 2 8-inch pies
FROM: In a Pumpkin Shell - Jennifer Storey Gillis
DIABETIC PUMPKIN PIE (dairy)
Put all ingredients in a food processor
blender, and pulse until well mixed,
Preheat oven to 425. Sprinkle cooled
almonds over the bottom of an unbaked crust.
Press gently, without piercing the crust. For the crunchy
almond layer combine corn syrup, eggs, sugar butter and almond
extract in a medium bowl. Stir in the almonds
and then set the mixture aside. In a bowl
combine the egg, pumpkin, sugar and pumpkin pie spice. Spread the
mixture over the bottom of the unbaked pie crust. Spread the almond
mixture over the pumpkin layer (Work fast as the liquid from the
pumpkin layer will make the crust soggy) and
bake immediately bake the pie at 425 for 10-12
minutes. (This will thoroughly seal the pie...there will be no leaking
and the crust will be flaky even in the centre). Reduce the oven to
350 and continue cooking for 35-40 min. longer.
Remove the pie from the oven and let it cool on
a wire rack. Serve when cooled. A dollop of freshly whipped
cream or non dairy topping is the perfect decoration. Makes 1 pie.
l large yellow cake mix
Preheat oven to 350. Grease bottom only of 13-9 pan. Reserve one cup of the cake mix for topping. Combine remaining cake mix, butter and eggs in a bowl. Mix well and then press the mixture into the prepared pan. Prepare filling by combining the pumpkin pie mix, eggs and milk and beating until smooth. Pour the pumpkin mixture over the crust. For the topping, combine the reserved cake mix, sugar, cinnamon and butter or margarine in a bowl. Mix to make a crumb like mixture. Sprinkle the crumb mixture over the filling. Bake for 40-45 minutes, until knife inserted in center comes out clean. When cool and ready to serve cut into squares and serve with vanilla ice cream or whipped cream. Serves 8 to 10.
If you want to use fresh pumpkin with
this recipe use a l lb. can solid-pack
© Eileen Goltz 2002