How to Bake a Fresh Pumpkin

This site will teach you how to bake, boil, or microwave a pie pumpkin.  Then, you can puree the pumpkin and add it to all kind of yummy recipes! 

Pumpkin & Ricotta Casserole

serves 6
Ingredients:

Olive oil

1 pound pasta, such as farfalle, small shells, or elbows (can use gluten free versions)

One 15-ounce container ricotta

One 15-ounce can pumpkin puree (or 1 3/4 cups fresh pureed pumpkin)

2 eggs

1/2 cup yogurt

2 teaspoons salt

Freshly ground black pepper

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3/4 cup pecans, roughly chopped

1/2 cup loosely packed fresh sage leaves, finely chopped

2 large garlic cloves, finely chopped

3/4 cup grated Parmesan, divided

Directions:

Heat the oven to 375°F. Lightly oil a 9x13-inch baking dish with olive oil. Set aside. Bring a 4-quart pot of water to boil over high heat, and stir about 1 tablespoon of salt. Add the pasta, and turn the heat down to medium. Cook for a slightly shorter amount of time than specified by the package. (For instance, if the package specifies 10 to 12 minutes, cook for 9 to 10, or until just barely al dente.) Drain the pasta and toss lightly with olive oil.

In a large bowl, whisk together the ricotta, pureed pumpkin, eggs, and yogurt. Whisk in the salt, pepper, nutmeg, and ginger.

Stir in the pasta and coat completely with the pumpkin mixture. Stir in the pecans, chopped pecans, sage, and garlic. Stir in 1/2 cup Parmesan.

Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4 cup Parmesan over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving.

Enjoy!

Pumpkin Pie Breakfast Oatmeal

Pumpkin Pie Breakfast Oatmeal2 c. regular oats 
2 T. milled flax seed (optional--adds a nice nutty flavor) 
1/4 c. brown sugar, packed 
1 t. cinnamon 
1/2 t. allspice 
1/4 t. nutmeg 
1/2 t. salt 
2 t. vanilla 
2 T. butter, softened
1 1/2 c. canned pumpkin puree 
1 1/2 c. milk (I use 1 1/2 c. water + 1/4 c. dry powdered milk)
Preheat oven to 350 degrees. Combine all of the above ingredients together and pour into a greased 9x13 pan or round casserole dish (the thicker the dish the longer the oatmeal will take to bake). Bake at 375 for 12 minutes. Meanwhile, combine the crumble topping ingredients (below) together in a bowl and set aside. After the oatmeal has been baking for 12 minutes, remove and sprinkle a thin layer of the crumble over the entire oatmeal bake. Return oatmeal to the oven and continue baking for 7-10 minutes, or until the center of the oatmeal seems cooked and no longer runny. Remove from the oven and let the oatmeal cool slightly. Serve spoonfuls of the oatmeal in a bowl with a little milk and extra crumble topping if desired.
Crumble Topping:
1 stick butter, softened 
1 c. brown sugar 
1/4-1/3 c. flour
1/2-3/4 c. oats
1 t. cinnamon 
1/3 c. sliced or chopped almonds or pecans
Combine topping ingredients until it is the right texture. If the crumble is too soft, add a little more oats or flour until it is crumbly enough to put on top of the oatmeal bake (you won't use the entire crumble for this recipe, you will have extras to keep in your fridge for another breakfast or batch of this recipe). This crumble keeps well in the fridge for a couple weeks.

Gluten Free Pumpkin Pancakes

Instead of using canned pumpkin, use 1 cup pumpkin puree.  I would top with whatever fresh fruit you have on hand.  Blueberries or raspberries sound yummy to me!  

Pumpkin Ravioli from Jenni Woods

Ingredients

8 T unsalted butter *Use Earth Best brand for dairy free version

1 3/4 cup cooked, pureed pumpkin

1/2 C + 1 C heavy cream ( site for sub: http://www.godairyfree.org/Table/Dairy-Substitutes/Cream-Subs-Heavy/)

1 bay leaf

2 T fresh sage, minced

6 small fresh sage leaves for garnish

2 Tsp fresh thyme leaves

1 eggs, beaten

Salt

Freshly ground pepper, or white pepper

Wonton wrappers (approximately 2 pkgs) (site to make GF version 

http://glutenfreeonashoestring.com/won-ton-wrappers/)

1 egg white, beaten, mixed with 1 T water

2 C chicken stock

2 shallots, chopped

parmesan as topping

Directions

Heat a Dutch oven over medium-low heat.  Add 2 tablespoons of the butter.  When the butter is foamy, add the pumpkin and cook, stirring often, until blended, about 4 to 5 minutes.

Add 1/2 C. cream and half the herbs and cook over low heat for approximately 30 minutes, or until puree is thick and the liquid has evaporated, stirring frequently to prevent it from scorching.

Remove from the heat, remove the bay leaf, and add in 2 extra tablespoons butter and mix thoroughly.  Whisk in the beaten egg.  Season to taste with salt and pepper and set aside to cool.

Lay out several wonton wrappers on a floured surface and brush with egg wash.  Using a 1/2 teaspoon, place equal mounds of the pumpkin puree on the egg-washed dough.  Cover each with a second wonton wrapper and press around the mounds of pumpkin to seal the dough.  Using a ravioli cutter or a fork, crimp the edges; if needed, remove the excess dough from around the edges of the ravioli.  Dust a tray with flour, or use a piece of parchment, and place the ravioli on it.  Bring a large pot of water to a boil while you make the sauce.

To make the sauce, cook the 2 C chicken stock over medium heat with the shallots until reduced to 1/2 cup. Add the remaining 1 C cream and reduce by half.  Over low heat, whisk in the remaining 4 tablespoons butter, slowly, over low heat.  Add the remaining sage and thyme, and season to taste with salt and pepper.

Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes or until they float to the top.   Remove with a slotted spoon and drain.  Add the ravioli to the sauce and heat until warmed through.  Adjust the seasonings if necessary.

Serve immediately garnished with fresh sage leaves and Parmesan cheese. http://www.godairyfree.org/Recipes/Cheese-Subs/Basic-Parmesan-Substitute-Vegan-Gluten-Free-Soy-Free.html

Sugar and Spice Roasted Pumpkin Seeds

Double or triple this recipe, depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. These can also be cooked over low to medium-low heat in the skillet.

Ingredients:

• 1 cup pumpkin seeds
• 1 tablespoon melted butter or vegetable oil
• 1 tablespoon granulated sugar, or more, to taste
• 1/2 to 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice

Preparation:

Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!

Toss seeds with the butter, sugar, and spices.
Heat oven to 300°. Spread coated seeds in a shallow baking sheet (I line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.

Whole-Wheat Pumpkin Blueberry Pancakes