Halloween is here. Pumpkins are everywhere in sight! Look for pumpkins that are unblemished and heavy for their size. In general make jack-o’-lanterns from the large ones and choose smaller sizes that are more tender and succulent for cooking. Raw pumpkin can be prepared in almost any way suitable for winter squash. The flesh is an excellent source of vitamin A and a natural source of potassium. The husked seeds (pepitas) contain potassium, folic acid, vitamin C, and trace of protein. For even consistency in recipes, buy unsweetened pumpkin purée available in the grocery store.
This is a Pumpkin Sampler: Honey roasted pumpkin seeds are great as a snack, with wine and cheese, as topping for apple crisp, added to oatmeal in the morning or sprinkled over steamed vegetables.
Pumpkin chutney is a condiment to serve with turkey, chicken, or with cheese. Label and tie a bow around the lid for a lovely hostess gift.
How about making a pumpkin chiffon pie to serve when the trick or treaters come home? Happy Halloween! Bon appétit!
Honey Roasted Pumpkin Seeds(Yields 2 cups)About 1 1/2 tablespoons olive or sunflower seed oil
2 cups natural organic pumpkin seeds (pepitas)
2 tablespoons honey (preferably local)
Sea salt to taste
About 1/2 teaspoon organic ground cinnamon, or more to tasteTo prepare:Preheat oven to 325 degrees F.
Line a jelly roll pan with parchment paper.
In a large nonstick skillet over moderate-high heat, coat the bottom with oil.
Add pumpkin seeds and sauté, stirring often until the seeds “pop” and turn golden brown, about five minutes.
Drizzle honey over the seeds, stir well and transfer to the prepared baking sheet.
Spread seeds out in an even layer.
Sprinkle with salt and cinnamon.
Bake for 20 minutes, stir, taste and adjust the salt and cinnamon according to your personal preference, and bake about five minutes longer.
Cool to room temperature and store in clean glass jars.Pumpkin Chiffon Pie With Gingersnap CrustAdapted from Gourmet Magazine
(Serves 10)For the crust:20 (2-inch) gingersnaps, finely ground
4 tablespoons unsalted butter, melted and cooledFor the filling:2 packages (1/4 ounce) unflavored gelatin
1/4 cup bourbon
6 large eggs, separated
3/4 cup packed light brown sugar
2 1/4 cups solid-pack unsweetened pumpkin purée (from one 29-ounce can)
1 1/2 teaspoons cinnamon
Pinch of ground cloves
3/4 teaspoon ground ginger
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar
1 1/2 cups cold heavy cream
Chopped crystallized ginger for garnish
Extra whipped cream for garnishTo prepare:Preheat oven to 350 degrees F.
Butter the inside of a 9 to 9-1/2 inch spring form pan.
Working in the food processor, add gingersnaps and process until finely ground.
Transfer to a bowl, add butter and stir until the crumbs are moist.
Press the crumbs on to the bottom of the spring form pan.
Bake until the edges are golden brown about seven or eight minutes. Watch closely, as it burns easily.
Cool on a rack.Meanwhile, make the filling: In a small bowl add bourbon and sprinkle gelatin over the top and let soften.
In the bowl of an electric mixer, add egg yolks and beat until they are frothy, gradually add brown sugar and beat on high speed until thick and pale, about three to five minutes.
Reduce the speed, add pumpkin purée, spices, salt, and beat until incorporated.
Transfer the mixture to a large heavy saucepan over moderate heat and cook, stirring constantly until the mixture registers 160 degrees F on an instant read thermometer, about five minutes.
Set pan off the heat and immediately add gelatin and whisk until dissolved.
Transfer the mixture to a clean stainless steel bowl set in a larger bowl of ice water and cool, stirring often until it has the consistency of raw egg whites, about 15 minutes. Remove from the ice bath.
In a very clean bowl of an electric mixer, add egg whites and beat until frothy.
Gradually add granulated sugar and continue beating until stiff peaks form.
Using a wire whisk, gradually fold whites into the pumpkin mixture.
Whip heavy cream until stiff peaks form and gently fold it into the pumpkin until no white streaks are visible.
Pour the filling into the spring form pan and smooth the top.
Refrigerate for one hour until set, cover with plastic wrap, and refrigerate at least two or up to eight hours.
Before serving, run a sharp thin knife around the edges of the pan and remove the sides of the pan.
Top with a dollop of additional whipped cream and sprinkle crystallized ginger for garnish. Pumpkin Chutney(About 5 cups)4 generous cups raw pumpkin, peeled and cubed
1/2 cup apple cider vinegar
1 large onion, finely chopped
1 large Granny Smith apple, peeled and cubed
1/2 cup light brown sugar, packed
1/2 cup dark brown sugar, packed
2 tablespoons chopped crystallized ginger (or more to taste)
Grated zest of 1 orange
About 12 gratings of fresh nutmeg
Pinch ground cloves
Pinch dry ginger
1/2 teaspoon organic cinnamon
1/2 cup orange juice
1 cup golden raisins
1/2 cup sundried cranberriesTo prepare:In a large stainless steel pan over high heat, add pumpkin, vinegar, onion, apple, light and dark brown sugar, crystallized ginger, orange zest, nutmeg, cloves, ground ginger, cinnamon, orange juice, raisins, and cranberries.
Cover and bring to a boil.
Reduce the heat and simmer partially covered, until thick and the pumpkin and onions are tender, stirring every now and then, about 35 to 40 minutes.
Taste and adjust the seasonings.
If too watery (water content varies from pumpkin to pumpkin), continue cooking until it reaches a thick consistency and has a rich flavor.
Cool to room temperature and transfer to sterile glass jars with lids.
Refrigerate for up to three weeks.
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