by Lynn Greene
Pumpkin: Not just for Thanksgiving pie
What would the holidays be without pumpkin pie? It’s
an American tradition, but that doesn’t mean pumpkin
is only for making pies.
Maybe you already use it for cookies, muffins, bread
or soup. Pumpkin consumption has risen 25 percent in
the past four years, according to the U.S. Department
of Agriculture, and demand for organic pumpkin also is
increasing. But, with some exceptions, pumpkin is one
of those foods that goes from field to table with little,
if any, pesticides, herbicides or additives. If you buy
canned pumpkin, just check the label and go for the brand
that has pumpkin listed as the main ingredient. I like
the Libby products, but you can use any brand that you
prefer.
You can prepare your own pumpkin to use in these recipes,
but with the pumpkins ripening so early this year, I
doubt that many people have any left in the garden, and
those leftover Jack O’Lantern-style pumpkins won’t do.
They’re too stringy, too pale, and too tasteless.
The one caveat I offer when buying pumpkin is to make
sure you buy the “canned pumpkin,” not the “canned pumpkin
pie mix,” which is really just less pumpkin and more
of the other ingredients, like spices and sugar. You
still have to add the milk and eggs. Plus, it costs more
and one large can will only make one pie instead of two.
There are two sizes of canned pumpkin. A 15-ounce can
will yield 1-3/4 cups of pumpkin; a 29-ounce can will
yield 3-1/2 cups of pumpkin.
Pumpkin pie
— Makes one (9- to 10-inch) pie. Double the recipe and
use a 29-oz. can of pumpkin instead of the 15-oz. can
to make 2 pies. If you have pumpkin pie spice, use 1-1/2
tsps. of that instead of the cinnamon, ginger and cloves.
This is one of those recipes for which you can do without
a mixer or big equipment. A wire whip or even a spoon
will do to mix the ingredients together.
3/4 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) canned pumpkin
1 can (12 oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Mix sugar, cinnamon, salt, ginger and cloves together
in small bowl. Beat eggs in large bowl. Stir in pumpkin
and sugar-spice mixture. Gradually stir in evaporated
milk.
Pour the mixture into prepared pie shell and bake in
preheated 425 F oven for 15 minutes. Reduce temperature
to 350 F and bake for 40 to 50 minutes or until knife
inserted near center comes out clean. Cool on wire rack
for 2 hours. Serve immediately or refrigerate. Top with
whipped cream before serving.
Pumpkin coffee cake
Cake batter:
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1 (15 oz.) can pumpkin
1 slightly beaten egg
1/3 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
Streusel:
1 cup brown sugar
1/3 cup butter
2 tsps. cinnamon
1 cup chopped walnuts
For cake batter: Cream together butter, sugar and vanilla.
Add 3 eggs, beating well. Combine flour, baking powder
and baking soda, add to butter mixture alternately with
sour cream. Combine pumpkin, slightly beaten egg, sugar
and spices. Spoon half of batter into 9- by 13-inch baking
dish, spread to corners. Sprinkle half of streusel over
batter. Spread pumpkin mixture over streusel. Carefully
spread remaining batter over pumpkin mixture. Sprinkle
remaining streusel over top. Bake at 325 degrees for
50 to 60 minutes or until toothpick inserted in center
comes out clean.
For streusel: Combine the sugar, butter and cinnamon
and using a pastry cutter or a fork until mixture is
crumbly. Stir in the chopped nuts.
Pumpkin facts
• About 90 percent of the processed pumpkin in the United
States is grown in Illinois.
• Pumpkin is a good source of potassium and vitamin A.
• Pumpkins are 90 percent water and are classified as
a fruit.
Editor’s note: Lynn Greene is senior editor for Community Shoppers Inc., which publishes the Janesville Messenger. Contact her at lgreene@communityshoppers.com |
