Pumpkin Ginger Sorbet Recipes

Steps:

• In a small saucepan mix the pumpkin or squash with 1 cup of the cider until thoroughly incorporated. Stir in the ginger, cinnamon, nutmeg, cloves, pepper and honey. Bring to simmer on low heat and cook, stirring occasionally, for 15 minutes.
• Transfer to a medium-size bowl, stir in the remaining 2 cups cider, add the rum or bourbon if using, and the vanilla. Refrigerate at least 4 hours or overnight, until very cold.
• Churn the mixture in your ice cream maker for about 45 minutes, until it reaches the consistency of mashed potatoes. Transfer to a container and freeze at least 2 hours to firm up. To serve, transfer the sorbet to the refrigerator and allow to soften for about an hour before scooping.

Steps:

• Toast the pumpkin seeds by heating them in a small dry skillet or in a toaster oven. Set aside.
• Heat oil in a heavy saucepan. Add the ginger, garlic and cumin and saute, stirring, until garlic turns golden.
• Add the pumpkin and water, bring to a simmer and cook until the pumpkin is soft, about 20 minutes. Puree the mixture in a food processor; then, pass through a sieve and return to the saucepan.
• Reheat, adding lemon and salt and pepper to taste. Thin with a little additional water if desired. Fold in the cilantro. Serve with a sprinkling of pumpkin seeds on each portion.

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.

Steps:

• Preheat oven to 450 degrees. Spread the pumpkin seeds on a baking sheet and toast for 5 to 8 minutes, until you hear them start to pop.
• Chop 1/2 cup of the pumpkin seeds by pulsing in a food processor. Mix with the graham cracker crumbs, ground ginger and granulated sugar. Stir in the melted butter. Pat this mixture firmly into the bottom and sides of a 10-inch pie pan and refrigerate for 15 minutes.
• Bake the crust for 15 minutes and remove from oven. Reduce oven heat to 350 degrees.
• Mix the pumpkin puree, eggs, egg yolks, cream, brown sugar, cinnamon, cloves and nutmeg. Stir in the crystallized ginger and mix until smooth. Pour into the baked graham-cracker crust and bake about an hour, until the filling is set.
• Remove pie from oven and scatter remaining pumpkin seeds on top. Cool to room temperature before serving.