PUMPKIN-GINGER OAT SCONES
Pumpkin purée softens oats in this hearty mix. Together, they give scones a lasting richness that doesn't dry out, while more oats sprinkled on top give the crust a nutty crunch. Bits of candied ginger dot the scones, each delivering a hit of chewy heat that livens up pumpkin's mild sweetness.
Provided by Genevieve Ko
Time 45m
Yield 12 scones
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the flour, oats, sugar, baking powder, salt and spice.
- Add the butter and toss to coat with the dry ingredients. Using your fingers or a pastry cutter, press and cut in the butter until coarse crumbs form and some peanut-size pieces remain. Toss in the ginger until evenly coated.
- In a medium bowl, whisk the pumpkin and eggs until smooth. Add to the dry ingredients and mix with a fork until no dry bits remain and mixture forms a mass.
- Line a large baking sheet with parchment paper and lightly flour. Divide the dough mass into two even pieces in the bowl and dump each piece onto the prepared sheet on opposite sides. Dampen your hands and press each piece into 3/4-inch-thick rounds (about 6 inches in diameter). Refrigerate or freeze until stiff.
- Heat oven to 425 degrees. When the oven is ready, take out the dough and cut each round into 6 even wedges using a sharp knife or bench scraper. Nudge the wedges about 1 inch apart. Sprinkle the tops with oats.
- Bake until golden brown and firm when gently pressed, 20 to 22 minutes. To see if they're cooked through, tear one open immediately to make sure there's no wetness in the center. If there is, return the pan to the oven for a few minutes.
- Cool on the pan on a rack for 5 minutes. Serve warm or room temperature, wrapped in a napkin to eat out of hand.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 181 milligrams, Sugar 15 grams, TransFat 0 grams
PUMPKIN GINGERBREAD
Wonderfully flavorful and fragrant bread for the holidays.
Provided by frosty
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g
PUMPKIN GINGER JAM
I always loved pumpkin preserves, but this recipe is my favorite. You may decide to omit ginger and only add lemon, but in my opinion ginger makes it very special.
Provided by tatjanasok
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 21h25m
Yield 16
Number Of Ingredients 4
Steps:
- Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
- Place unpeeled lemon wedges in a food processor; puree until smooth.
- Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
- Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 70.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 0.9 mg, Sugar 66.3 g
GINGER PUMPKIN TART
Provided by Claire Robinson
Categories dessert
Time 1h55m
Yield 6 to 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
- Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
- In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
- To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!
- NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.
SQUIDGY PUMPKIN & GINGER LOAF
Use up your Halloween pumpkin leftovers in this dense, sticky loaf cake which pairs the sweet earthiness of squash with warming ginger
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 10-12 slices
Number Of Ingredients 12
Steps:
- Put the pumpkin or squash in a microwave- proof bowl with a dribble of water. Cover with cling film, pierce with a couple of holes and cook in a microwave on High for 5-10 mins, or until the pumpkin is soft and mashable. Drain off the water and mash until smooth. Put the treacle, syrup, sugar and milk in a pan and heat gently until the sugar has dissolved.
- Heat oven to 180C/160C fan/gas 4. Grease and line a 900g loaf tin with a strip of baking parchment. Sift the flour, bicarb, spices and a pinch of salt into a bowl together. Tip in the diced butter and rub with your fingertips until no big lumps remain.
- Whisk the mash and the egg into the lukewarm syrupy mixture, then stir everything into the dry ingredients. Pour the batter into the prepared tin, scatter with most of the crystallised ginger and bake for 45 mins until a skewer poked into the centre comes out with just moist crumbs attached. Scatter over the remaining sliced ginger to stick, then cool in the tin. This cake tastes delicious once thoroughly cooled and sliced, but even better if wrapped in parchment and foil, and left for a couple of days to mature. Perfect with a cuppa, smeared with some butter.
Nutrition Facts : Calories 256 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
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