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Source: Astrid (Entered by Claudia Seixas)
Pumpkin, Pumpkin, Delicious Pumpkin
We’ve been celebrating the beginning of fall up at Creque Dam Farm with a beautiful harvest of pumpkins. Our talented chefs have been whipping them up in everything.
Here’s a few favorite recipes:
Ayurvedic Pumpkin Cookies by Astrid
1 cup pumpkin pureed (boiled until soft and then blended in the blender)
1/2 cup unsalted butter softened
1 cup sugar
2 T. vanilla
1/2 t. cinnamon
1/2 t. ginger
1/2. t. clove
1/4 t. nutmeg
2 cups flour
pinch of salt
4 T. ground pecans
3 dozen whole nuts for topping
Preheat oven to 350 degrees F
Cream butter, sugar, spices, and vanilla together
Add dates, nuts, and pumpkin.
Whisk in salt and flour to wet mix.
Bake on buttered sheet for 15 minutes or until golden brown.
These are so decadent!
*Roasted Pumpkin *
Peel pumpkin and remove the seeds. Wash the seeds and roast them for a tasty treat. Add a bit of sea salt or cinnamon.
Then slice your pumpkin into 1/8 inch (thin slices). Toss in olive oil and a bit of salt.
Lay on a cookie sheet in a single layer and roast at 400 for 15-20 minutes. Better than french fries!
Basic Pumpkin Puree
You can add pumpkin puree to many, many things….soup, bread, muffins, pie, smoothies, and sauces. To make pumpkin puree, peel and seed your pumpkin. Then, cut it up into chunks and steam it in a large saucepan. You can use a steamer basket or just place the pumpkin in a few inches of water in the pot and boil away. You’ll get delicious, soft boiled pumpkin in 20-30 minutes. After it’s soft, put the steamed pumpkin in a blender or food processor and you will have pumpkin puree!
You can pretty much use pumpkin in any way that you would use a banana or a potato. Sweet or savory, pumpkin is delicious. Be brave, have fun, and enjoy the delicious taste!
Step by Step Instructions
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