Need pumpkin recipes, not soup

prob been done b4 sorry

Iranian Pumpkin Bake
2lb pumpkin
salt
8oz grated cheese
1/4 t cumin
3 eggs
1 oz butter
2 T parsley
2ozfresh breadcrumbs
Scrape seeds out of pumpkin, remove the skin and grate the flesh into a bowl. Sprinkle with salt. Mix well and leave to stand for 30 mins.
Squeeze out liquid with a back of fork.Preheat oven 180c. Add cheese to pumpkin and mix well. Add cumin with the eggs, breadcrumbs, parsley and seasonings,beat well til smooth. Pour into dish dot with butter.
Bake 45 mins.

Pumpkin Bake
1kg Pumpkin
1T butter
1/4 c grated cheese
2 T sour cream
2 T self raising flour
2 eggs
1/2 c extra cheese
salt / pepper
Peel pumpkin. Cut into chunks and boil in salted water til tender, drain.
Add butter, mash well.
Stir in cheese, sour cream and seasonings mix well.
Add in flour stir.
Whisk in eggs.
Spread evenly in dish, sprinkle with extra cheeseon top.
bake 30 min 180c

Sweet Pumpkin Pie . Preheat the oven to 165°C
You MUST "steam" your pumpkin and then mash to a pulp. Blind bake short crust pastry in a round pie dish. In a bowl beat two eggs and 1/4 cup of brown sugar. Add a 1/2 tsp of allspice. 1/2 tsp of cinnamon. 1/4 tsp of ground ginger. 1/4 tsp of ground cloves. 2 tbsp of orange juice. zest of the orange.
Mix all together with the pumpkin pulp. Pour into cooked pastry base, spread out and place in pre heated oven for approx 40 mins.

Quotefisher (593 )3:29 pm, Mon 28 Mar #9
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Clean out the fridge Pumpkin Bake.
Tub of pumpkin and garlic soup you have in freezer, left over cooked chicken, leftover roastie chunks of vegs,( if no roasties slice a peeled potato into 1cm pieces and zap 3 mins to pre cook, and ahandfull mixed vegs,) little diced onion and few bacon pieces pre cooked in frying pan.
Grated cheese, breadcrumbs, S/Pepper.
Heat soup in sauce pan till hot thicken a little with cornflour if needed. grease a good sized oven proof dish place roasties or potatoes in bottom, add pre cooked onion bacon to soup, along with mixed vegs if using and chicken pieces, S/P combine well and pour over veges in dish. Sprinkle with grated cheese, some breadcrumbs, more cheese till top evenly covered bake around 180c till top is golden and sauce is bubbling hot. Serve with a salad or crusty bread. ( If you have heaps of pumpkin and no soup cook up some pumpkin when cool fry up garlic and little onion, using stick blender addchicken stock etc to pumpkin till you get the thickness you want and use this as your sauce.)

Just use in place of potatoe in many recipes.It is a bit more watery so some adjustment may be necessary.

I posted one the other day under microwave recipes and different vege ideas. Creamy pumpkin cubes it's yummy. It should be easy to find on search.

I partially cook then use it instead of pasta in my lasagne

Leftovers veggie bake
Pumpkin in thin slices, kumara ditto, carrots, onions and leek. Layer and season as you go- it looks really pretty. Warm full fat milk with creme fraicheand mix in two large eggs. Pour over. Add grated nutmeg to the top. Bake slowly for about 1 1/2 hours. Add grated cheese about 15 minutes before eating.

This pie is really nice, I have no idea what the pastry is in the ingredients list and used sweet buttercrust pastry.
Pumpkin Pie
Ingredients
Makes one 9-inch pie
• 1 cup packed light-brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 1/2 cups fresh Pumpkin Puree, or canned
• 3 large eggs, lightly beaten, plus 1 egg for glaze
• 1 1/2 cups evaporated milk
• Pate Brisee (Pie Dough)
• 1 tablespoon heavy cream
Directions
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
4. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.

wish l hadnt lost my mothers recipe for a fruit cake with 1 cup of mashed pumpkin . lt was a beautiful golden moist cake.

Here's one from the web, endorsed by Alison Holst.

PUMPKIN FRUIT CAKE
225g butter
1 cup sugar
2 eggs
2 cups flour
1 cup cold mashed pumpkin
1 tsp baking powder
1 tsp lemon essence
1 tsp vanilla essence
500g Alison’s Pantry Supreme Cake Fruit Mix

Pre-heat oven to 180°C.
Grease and line a 20cm ring tin.
Cream butter and sugar until fluffy.
Add eggs one at a time mixing thoroughly then add the pumpkin.
Mix well then add the sifted flour and baking powder.
Lastly add the fruit and essences.
Bake for 1 to 1 ½ hours depending on one’s oven.
This is a nice moist cake.

Marylou Utting, Hamilton

Edited to add:
Note says if Supreme Cake Mix isn't available in your local Alison's Pantry, replace it with:
200g Alison's Pantry Sultanas
200g Alison's Pantry Raisins
100g Alison's Pantry Berry Zest

And here's an Aussie version:

PUMPKIN FRUIT CAKE

Cream 4 oz. (125 g) butter with 1 cup brown sugar. Beat 2 eggs and add to creamed mixture. Add 1 cup warm mashed pumpkin, 2 tabs Golden Syrup, 1 tab rum, 1 tsp vanilla. Stir in 1 ½ cups dried mixed fruit. Lastly fold in 2 cups S.R.flour. Bake in a moderate oven in a deep 8 inch (20 cm) tin for 1 ½ hours.

Just one more. this one recommended to use sultanas only.

PUMPKIN FRUIT CAKE
1 cup mashed pumpkin
125 gms butter
1 cup brown sugar
2 eggs
2 teaspoons vanilla essense
500gm sultanas, or mixed fruit (I prefer just sultanas)
2 cups self raising flour
Line a large tin with two layers of baking paper.
Cream butter and sugar; add eggs one by one; then pumpkin, vanilla and fruit, then the flour.
The mixture should be quite moist, but if is seems too dry (which it may be if the pumpkin is dryish) then add a little milk or water or orange juice.
Pour the mix into the tin; bake at 200 C for one hour or till it's brown on top and a skewer comes out clean.
This cake is rich, moist, a wonderful deep golden colour and very, very good.

PUMPKIN ROCK CAKES
Place spoonfuls of the mix on a greased baking tray. Bake for 10 -15 minutes. Half a cup of mixed peel or 2 tbsps grated lemon or orange zest are good additions.

PUMPKIN MUFFINS
Bake in patty cases or a muffin tray. Again, a little orange or lemon zest are good additions.

I posted one the other day under microwave recipes and different vege ideas. Creamy pumpkin cubes it's yummy. It should be easy to find on search.

Try roasting it in "wedges" that have been wrapped in streaky bacon, delicious with a roasted chicken!

Aunt Daisy has recipe for Pumpkin Jam. Pumpkin scones if you want either

Here's one from the web, endorsed by Alison Holst.

PUMPKIN FRUIT CAKE
225g butter
1 cup sugar
2 eggs
2 cups flour
1 cup cold mashed pumpkin
1 tsp baking powder
1 tsp lemon essence
1 tsp vanilla essence
500g Alison’s Pantry Supreme Cake Fruit Mix

Pre-heat oven to 180°C.
Grease and line a 20cm ring tin.
Cream butter and sugar until fluffy.
Add eggs one at a time mixing thoroughly then add the pumpkin.
Mix well then add the sifted flour and baking powder.
Lastly add the fruit and essences.
Bake for 1 to 1 ½ hours depending on one’s oven.
This is a nice moist cake.

Marylou Utting, Hamilton

Edited to add:
Note says if Supreme Cake Mix isn't available in your local Alison's Pantry, replace it with:
200g Alison's Pantry Sultanas
200g Alison's Pantry Raisins
100g Alison's Pantry Berry Zest

And here's an Aussie version:

PUMPKIN FRUIT CAKE

Cream 4 oz. (125 g) butter with 1 cup brown sugar. Beat 2 eggs and add to creamed mixture. Add 1 cup warm mashed pumpkin, 2 tabs Golden Syrup, 1 tab rum, 1 tsp vanilla. Stir in 1 ½ cups dried mixed fruit. Lastly fold in 2 cups S.R.flour. Bake in a moderate oven in a deep 8 inch (20 cm) tin for 1 ½ hours.

Just one more. this one recommended to use sultanas only.

PUMPKIN FRUIT CAKE
1 cup mashed pumpkin
125 gms butter
1 cup brown sugar
2 eggs
2 teaspoons vanilla essense
500gm sultanas, or mixed fruit (I prefer just sultanas)
2 cups self raising flour
Line a large tin with two layers of baking paper.
Cream butter and sugar; add eggs one by one; then pumpkin, vanilla and fruit, then the flour.
The mixture should be quite moist, but if is seems too dry (which it may be if the pumpkin is dryish) then add a little milk or water or orange juice.
Pour the mix into the tin; bake at 200 C for one hour or till it's brown on top and a skewer comes out clean.
This cake is rich, moist, a wonderful deep golden colour and very, very good.

PUMPKIN ROCK CAKES
Place spoonfuls of the mix on a greased baking tray. Bake for 10 -15 minutes. Half a cup of mixed peel or 2 tbsps grated lemon or orange zest are good additions.

PUMPKIN MUFFINS
Bake in patty cases or a muffin tray. Again, a little orange or lemon zest are good additions.

Destitute Gourmet has a lovely recipe for a yummy pumpkin pasta sauce.Roast and mash pumpkin.Saute onion, garlic, bacon bits.Add mushroom.Add mashed pumpkin, cream, pepper, mixed herbs as desired to make a very yummy pasta sauce.

A simple and very tasty pumpkin bake.Sliced potatoes, sliced pumpkin, optional sliced kumara, season salt and pepper, add cream, just to cover, bake 180 approx 40-50 minutes.So yummy.

I make a yummy kumara cake which could probably have pumpkin substituted in place of the kumara. The pumpkin would perhaps be a little wetter so maybe slightly less liquid would need to be used. I would also substitute some of the cinnamon for nutmeg as well.

Kumara Cake (Only uses one bowl)

1 1/3 C + 1-2 tbsp flour
1 tsp cinnamon
3/4 tsp ginger
1/2 tsp baking soda
1/2 tsp baking powder

1 C mashed kumara
1/2 C brown sugar
1/4 C applesauce
1/4 C oil
2 large eggs
1/2 tsp vanilla essence
Crystallised ginger, raisins or nuts (Optional)

Whisk wet ingredients together with add-ins (e.g. raisins). Sift over dry ingredients and mix until just combined. Pour into a greased 20 cm ring tin and bake at 160 until skewer comes out clean (Approximately 30-40 minutes although it may need longer)

Or you could add pumpkin to your fish pie or sheperd's pie mash.

Enjoy :)

Winter warming yummies

last month's NZ Gardner mag had pages of pumpkin recipies, jams, puddings etc.

Need pumpkin recipes, not soup

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