COOKED PUMPKIN
Here is an easy method for cooking fresh pumpkin and making your own puree.
Provided by Vi
Categories Side Dish Vegetables Squash
Yield 30
Number Of Ingredients 1
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Cut pumpkin into small manageable pieces and cut off pith and seeds.
- Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
- When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.
Nutrition Facts : Calories 13.8 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 0.7 g
PUMPKIN SPICE SHEET PAN PANCAKES
Pumpkin spice, meet your new friends -- apple, cranberries, carrots and cream cheese. Together, these flavors play nice in this hands-off oven-baked pancake that's perfect for a brunch party or holiday crowd.
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Position an oven rack in the center of the oven and preheat to 500 degrees F.
- Whisk the eggs, buttermilk, vanilla, salt and 1/2 cup of the granulated sugar in a large bowl until well combined. Drizzle in 6 tablespoons of the butter and stir to combine.
- Whisk the flour, baking powder, baking soda and 4 teaspoons of the pumpkin pie spice in a second large bowl until well combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of the batter in small bowl and set aside.
- Brush a 13 1/2-by-18 1/2-inch rimmed baking sheet with 2 tablespoons of the butter. Pour in the batter, using the spatula to smooth out the top. Tap the tray on the counter a few times to settle the batter.
- Heat the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the apples and cook until slightly softened, about 2 minutes. Remove from the heat. Add the caramel, stir until well coated and set aside.
- Add the brown sugar and 1 tablespoon of the pumpkin pie spice to the reserved batter and stir to combine. Set aside.
- In separate small bowl, mix together the carrots, raisins, 1 tablespoon of the granulated sugar and 1/2 teaspoon pumpkin pie spice. Set aside.
- In another small bowl, stir together the cranberries, orange zest and juice and remaining 1 tablespoon granulated sugar. Set aside.
- Arrange the baking sheet with a long side facing you. Visualize the pan divided into 4 equal quadrants. Each quadrant will hold a different pancake topping. Arrange the apples over the surface of the upper left quadrant. Next to it on the right, dollop the brown sugar-pumpkin pie mixture, about 1 teaspoon at a time. (You want to see a lot of brown dots sitting on top of the batter.) Using a toothpick or small skewer, swirl the mixture into the batter, making a marbled pattern.
- Sprinkle the carrot mixture over the lower left quadrant under the apples. Use a butter knife or offset spatula to gently mix the carrots into the batter. Sprinkle the cranberry mixture in the lower right quadrant, discarding any extra liquid.
- Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating halfway through, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 20 to 25 minutes.
- Spread the cream cheese over the carrot section using a butter knife or offset spatula. Sprinkle with 1 tablespoon of the confectioners' sugar, followed by the remaining 1/2 teaspoon pumpkin pie spice.
- Stir together the remaining 3 tablespoons confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the swirled pumpkin spice section.
- Serve the pancakes with maple syrup and whipped cream.
PUMPKIN PIE IN A SHEET PAN
Got a crowd that loves pumpkin pie? This giant dessert in sheet-cake form serves 16. We extended the height of a baking sheet with aluminum foil for a deeper crust that holds the double recipe and placed pie dough rounds around the perimeter for a pretty fanned crust.
Provided by Food Network Kitchen
Categories dessert
Time 11h
Yield 16 servings
Number Of Ingredients 15
Steps:
- Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
- For the dough: Beat the butter, confectioners' sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges).
- Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won't be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack.
- Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use.
- For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
- Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It's OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.
FRIED PUMPKIN
Use that extra pumpkin to make a rich and buttery side dish with a delicious crusty coating.
Provided by Janet Milburn
Categories Side Dish Vegetables Squash
Yield 7
Number Of Ingredients 4
Steps:
- Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2x3 inch pieces.
- Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat.
- Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 11 g, Cholesterol 17.4 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.2 g, Sodium 47.5 mg, Sugar 0.9 g
PAN COOKED PUMPKIN
Make and share this Pan Cooked Pumpkin recipe from Food.com.
Provided by katew
Categories Pumpkin
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt 10 grams of butter in large fry pan.
- Cook bacon and garlic till browned lightly.
- Remove from pan, drain on paper towel.
- Into the same pan, add boiling water and diced pumpkin.
- Cover and cook 10 - 15 minutes till tender.
- Return bacon mixture and cook uncovered for a further 10 minutes.
- Add green onions and season to taste, toss gently.
ONE PAN PUMPKIN BREAD
A delicious, moist & easy recipe, this one is much like the One Pan Banana Bread recipe found on this site.
Provided by Mom_of_12
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Combine all ingredients, except raisins, in a generously greased (bottom only) 9x5 inch loaf pan. Stir with a fork until moistened. Beat vigorously 1 minute. Stir in raisins. Bake 45-55 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool for 5 minutes. Run a knife or metal spatula around sides of loaf, pressing gently to loosen. Remove from pan.
- This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.
- Per serving: calories 279, fat 10.8g, 34% calories from fat, cholesterol 47mg, protein 3.7g, carbohydrates 43.1g, fiber 1.6g, sugar 28.1g, sodium 314mg, diet points 6.7.
Nutrition Facts : Calories 278.3, Fat 11, SaturatedFat 2.1, Cholesterol 53.3, Sodium 365.2, Carbohydrate 42.4, Fiber 1.5, Sugar 27.9, Protein 3.9
HOW TO COOK / BAKE / ROAST A REAL PUMPKIN
I decided to try making my own pumpkin puree instead of buying the canned variety. I'm not a fan of pumpkin pie but maybe I'll like it better if it's made from scratch. I'm also going to try making pumpkin butter! Directions from: http://www.betterbudgeting.com/articles/holidays/roastpumpkin.htm and posted here so I can find them! Yield is an estimate and will depend on how big your pumpkin is. ===== You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.
Provided by Impera_Magna
Categories Vegetable
Time 2h
Yield 2-3 cups
Number Of Ingredients 4
Steps:
- Cut the pumpkin in half crosswise and scoop out the seeds and strings.
- Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water.
- Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove.
- When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.
- To freeze pumpkin puree: Put 1/2 cups in freezer bags along with spices and use in pies.
- To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.
More about "pan cooked pumpkin recipes"
PAN-COOKED PUMPKIN IN RICH TOMATO SAUCE | DINNER …
From goodto.com
3/5 (13)Category DinnerEmail [email protected]Total Time 45 mins
PAN COOKED PUMPKIN | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory SideServings 4Total Time 40 mins
BEST PUMPKIN ROLL RECIPE - COOKING CLASSY
From cookingclassy.com
50 CANNED PUMPKIN RECIPES - FOOD NETWORK
From foodnetwork.com
PAN FRIED GNOCCHI WITH PUMPKIN & SPINACH | RECIPETIN …
From recipetineats.com
FRESH PUMPKIN RECIPES : FOOD NETWORK | FN DISH
From foodnetwork.com
18 DELICIOUS WAYS TO USE CANNED PUMPKIN - THE …
From thespruceeats.com
PAN FRIED MISO BUTTER PUMPKIN - ROTI N RICE
From rotinrice.com
PUMPKINS - ONE OF MY FAVOURITE INGREDIENTS
From dominiquerizzo.com
HOW TO COOK PUMPKIN: A STEP-BY-STEP GUIDE - THE …
From thespruceeats.com
HOW TO COOK A PUMPKIN (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 62K
PAN COOKED PUMPKIN | RECIPE | BACON DISHES, RECIPES, BACON RECIPES
From pinterest.com.au
HOW TO COOK A PUMPKIN - ROASTED PUMPKIN - CHRISTINA'S CUCINA
From christinascucina.com
HOW TO COOK PUMPKIN SEEDS IN A PAN RECIPES
From stevehacks.com
35 BEST PUMPKIN RECIPES TO TRY - THE PIONEER WOMAN
From thepioneerwoman.com
CAN YOU EAT PUMPKIN SKIN? HOKKAIDO, BUTTERNUT SQUASH, AND MORE
From utopia.org
QUICK PUMPKIN FROM THE PAN | RECIPE | KITCHEN STORIES
From kitchenstories.com
HOW TO BAKE PUMPKIN? IN CUBES, IN PAN, IN OVEN - FOODS TREND
From foodstrend.com
HOW TO COOK PUMPKIN OR WINTER SQUASH – 3 EASY METHODS
From commonsensehome.com
SKILLET-TOASTED PUMPKIN SEEDS RECIPE - THE SPRUCE EATS
From thespruceeats.com
20 SAVORY PUMPKIN RECIPES YOU HAVE TO TRY | ALLRECIPES
From allrecipes.com
SAVORY PUMPKIN DISHES FOR FALL - FOOD.COM
From food.com
12 WAYS TO COOK WITH PUMPKIN | MYRECIPES
From myrecipes.com
HOW TO COOK PUMPKIN: FOUR WAYS - FOOD ABOVE GOLD
From foodabovegold.com
OUR 20 BEST PUMPKIN RECIPES OF ALL TIME ARE A FALL SENSATION
From allrecipes.com
HOW TO PAN-FRY AND ROAST PUMPKIN SEEDS, AND 6 TASTY RECIPES TO …
From livestrong.com
PUMPKIN FRIED IN A PAN - INCREDIBLY TASTY! DESSERTS, APPETIZERS AND ...
From food-and-recipes.com
PAN COOKED PUMPKIN RECIPE - FOOD.COM
From pinterest.com
HOW TO COOK WITH PUMPKIN | BBC GOOD FOOD
From bbcgoodfood.com
CHEF JOHN'S 12 BEST PUMPKIN RECIPES | ALLRECIPES
From allrecipes.com
10 THINGS YOU CAN COOK INSIDE A PUMPKIN | KITCHN
From thekitchn.com
PUMPKIN PUREE RECIPE (3 EASY METHODS) » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
PUMPKIN DELIGHT - JO COOKS
From jocooks.com
THE BEST ROASTED PUMPKIN SEEDS | HOW TO ROAST PUMPKIN SEEDS
From tasteofhome.com
HOW TO COOK PUMPKIN? - MY DAINTY SOUL CURRY
From mydaintysoulcurry.com
ROASTED PUMPKIN RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
10 DELICIOUS WAYS TO COOK PUMPKIN - SHAPE
From shape.com
44 BEST PUMPKIN RECIPES - FOOD NETWORK
From foodnetwork.com
HOW TO COOK A PUMPKIN IN THE OVEN THE EASY WAY
From artfulhomemaking.com
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #side-dishes #vegetables #easy #dietary #low-carb #inexpensive #low-in-something #squash #pumpkin
You'll also love