Tasty Roast Pumpkin Recipes

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PUMPKIN PIE: ROASTED CAN RECIPE BY TASTY

Here's what you need: premade pie crust, unsweetened pumpkin puree, cloves, cinnamon, allspice, ginger, nutmeg, kosher salt, granulated sugar, dark brown sugar, vanilla extract, large eggs, large egg yolk, half & half, egg wash

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 15



Pumpkin Pie: Roasted Can Recipe by Tasty image

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Gently lay the rolled-out pie crust in a 10-inch (25-cm) pie dish. Trim the excess dough around the sides.
  • Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.
  • Make the filling: Add the pumpkin puree, cinnamon, allspice, cloves, ginger, nutmeg, and salt to a medium bowl and mix until combined.
  • Spread the pumpkin puree mixture onto a baking sheet in an even layer. Bake for 12-15 minutes, until it looks slightly dried out.
  • Increase the oven temperature to 400˚F (200˚C).
  • Scrape the puree into a large bowl and add the granulated sugar, dark brown sugar, vanilla, eggs, egg yolk, and half-and-half. Whisk until smooth and well combined.
  • After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.
  • Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.
  • Increase the oven temperature to 425˚F (220˚C).
  • Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.
  • Let cool at room temp for at least 2 hours, or in the fridge overnight.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 307 calories, Carbohydrate 37 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, Sugar 22 grams

1 premade pie crust, rolled out to 1/8 inch (3 mm) thick
24 oz unsweetened pumpkin puree
⅛ teaspoon cloves
1 teaspoon cinnamon
⅛ teaspoon allspice
¼ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon kosher salt
½ cup granulated sugar
½ cup dark brown sugar
1 teaspoon vanilla extract
3 large eggs
1 large egg yolk
1 ½ cups half & half
egg wash

ROASTED PUMPKIN SOUP

Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!

Provided by Craig

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11



Roasted Pumpkin Soup image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
  • Bake in preheated oven 40 minutes, until soft but not blackened.
  • In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
  • Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 27.6 g, Cholesterol 54.7 mg, Fat 21.4 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 10.6 g, Sodium 612.6 mg, Sugar 5.2 g

1 ⅔ pounds sugar pumpkin -- peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 ½ tablespoons vegetable oil
1 large potato, sliced
1 quart water
3 cubes chicken bouillon, crumbled
1 cup heavy cream
1 ¼ tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste

ROAST PUMPKIN

We've all heard of roasting pumpkin seeds -- now you can roast the pumpkin too! Makes a colourful and tasty side dish for a number of meals, but I especially like it with chicken or fish. Feel free to try different spices or just use salt and pepper for a more simple but equally good version.

Provided by Sackville

Categories     Vegetable

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 6



Roast pumpkin image

Steps:

  • Place oil, chilli, chilli powder and garlic into a bowl and mix into a paste.
  • Add the pumpkin to the bowl and mix until all the chunks are well coated.
  • Spread the pumpkin out on a non-stick baking sheet (or just cover your tray with tin foil).
  • Sprinkle over some salt and pepper and then bake in a preheated 200 C or 400 F oven for 60 minutes or until tender. The pumpkin may be cooked before the hour is up, but keeping it in the oven and turning occasionally will help it to become nice and crispy.

2 cups pumpkin, cut into chunks
3 -4 tablespoons olive oil
1 chili pepper, deseeded and chopped
2 cloves garlic, minced
1 teaspoon chili powder
salt & freshly ground black pepper

BALSAMIC-ROASTED PUMPKIN WITH GOAT CHEESE

I had an overabundance of pumpkin grow in my garden this year, and wanted to try something different from the usual sweet pumpkin recipes--this was the end result. It's a great side dish to any protein, or even a great addition to a salad. Make sure to be very careful when cutting your pumpkin--use a sharp knife, and keep the pumpkin from rolling around when slicing.

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Pumpkin

Time 1h15m

Yield 4

Number Of Ingredients 10



Balsamic-Roasted Pumpkin with Goat Cheese image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
  • Place pumpkin onto a secure cutting board. Cut the top and bottom off the pumpkin, removing as much of the stem as possible. Use a sharp vegetable peeler or a paring knife to remove the pumpkin peel. Cut pumpkin in half, and use a spoon to scoop out seeds and strings. Trim away any pieces of stem that may remain. Cut each pumpkin half into 1/2-inch strips. Chop each strip into 1/2-inch cubes. Place cubed pumpkin into a large bowl.
  • Mix balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper together in a small bowl until thoroughly combined. Pour over pumpkin pieces and toss to thoroughly coat. Pour pumpkin into an even layer on the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes. Stir gently, then continue baking until pumpkin is softened and slightly caramelized, 25 to 30 minutes more, stirring again if needed. Serve pumpkin warm, topped with goat cheese and fresh oregano.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 32.7 g, Cholesterol 11.2 mg, Fat 11.4 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 4 g, Sodium 321.9 mg, Sugar 13.5 g

1 (3 pound) sugar pumpkin
¼ cup balsamic vinegar
2 tablespoons maple syrup, or to taste
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon kosher salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
2 ounces crumbled goat cheese, or to taste
1 tablespoon chopped fresh oregano

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