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October arrives with the snap of frost and the thump of pumpkins, signaling the end of another harvest. We finish picking the last of our apples, press our own fresh cider and pile up perfect jack o’ lantern candidates to ward off wayward spirits.
This month’s produce: Apples, cider, pumpkins, butternut and acorn squash, broccoli, cauliflower and cabbage.
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| Pumpkin Pie |
Ingredients:
- 1 1/4 cups pumpkin puree, canned or fresh
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon all-purpose flour
- 2 eggs, lightly beaten
- 1 cup evaporated milk, undiluted
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 unbaked pastry shell (9-inch)
Preheat oven to 400 degrees. Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400 degrees for 15 minutes; reduce heat to 350 degrees and bake about 35 minutes longer, or until center is set.
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| Pumpkin Cheesecake |
Ingredients:
Crust:
- 3/4 cup graham wafer crumbs
- 3 tablespoons melted butter or margarine
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Filling:
- 1 cup cream cheese (1/2 pound)
- 1/4 cup sugar
- 1 large egg
- 2/3 cup pumpkin, cooked or canned
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cloves
Garnish:
Preheat oven to 325 degrees. In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8-inch pan lined with aluminum foil.
Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin.
Pour mixture into prepared pan and bake about 40 minutes or untilfilling is just set. Cool on a wire rack for one hour, then refrigerate until serving time. Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares.
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| Pumpkin Soup |
Ingredients:
- 4 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 2 teaspoons minced garlic
- 1/8 to 1/4 teaspoon crushed red pepper
- 2 teaspoons curry powder
- 1/2 teaspoon ground coriander
- Pinch ground cayenne pepper (optional)
- 6 cups of chopped roasted pumpkin
- 5 cups of chicken broth (or vegetable broth for vegetarian option)
- 2 cups of milk
- 1/2 cup brown sugar
- 1/2 cup heavy cream
Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.
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