Posts Tagged pumpkin
Pumpkin-Chocolate Pie
Posted by Eileen Devlin in Baking, Desserts, Low Calorie on December 28th, 2009
Here’s my spin on a winter-time classic – add chocolate of course!
What you require:
For crust:
1 1/3 c all purpose flour and 1/4 tsp salt; add 1/4 c cooking oil and 1/4 c fat free milk; stir lightly with a fork until combined and use your hands to work dough into a ball. On a well floured surface, use your hands to flatten pastry dough and roll center to edge into a circle about 12 in in dm. Transfer to 9 in pie plate. Trim pastry to 1/2 in beyond edge of pie plate and flute or crimp edge as desired. Do not prick.
For filling:
1 -12.3 oz package light firm silken-styletofu
1-15 oz can pumpkin
2/3 c sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1/8 tsp ground cloves
approx 4 oz of semi-sweet chocolate pieces (I used none other than Ghirardelli) [you can increase the amount depending on how much chocolate you want but know this will displace the pumpkin filling]
1. Heat chocolate pieces over medium heat, stirring constantly until smooth. Pour evenly on bottom of pie plate and spread until all sides are met.
2. Blend tofu in a blender. Add rest of ingredients and blend until well combined. Pour mixture on top of chocolate and make sure top is even and meets all sides.
3. Bake for 25 mins (you can cover the crust edge with foil if desired to prevent overbrowning – mine did not burn) and then for an additional 30 minutes more (remove foil before this if you used it). Cool on a wire rack and then cover and refrigerate within 2 hours until set.
4. Serve with light whipped topping (or one of your choosing) and enjoy – makes 10 servings!
You may not be able to tell here but there is a fabulous layer of chocolate on the bottom - delish!
Nutritional Information (per serving AND this is without the chocolate layer):
Calories: 190
Total Fat: 6 g
Cholesterol: 0
Protein: 3 g
Carbohydrate: 31 g
Fiber: 2 g
Sodium: 151 mg
Pumpkin goat cheese casserole
Posted by monicajane in Pasta on November 29th, 2009
Joanne has been doing a delightful series of winter squash recipes. She has kept all the different things one can do with this versatile veggie on the forefront of my mind. All of her creations are delightful. The one that inspired this dish is the Butternut baked zitti. You will see that it was only an inspiration because my dish turned out totally different. But the basic nuts and bolts, you’ll see, are similar.
- I roasted a very large pumpkin and used half of it for this. Not sure how to do amounts. I blended the roasted pumpkin meat with 6 eggs and the blender was full (6 cups of pureed pumpkin and egg combined)
- 1 very large onion diced
- 3 tbls of my frozen pesto (use some combo of dried or fresh basil and garlic if you don’t have pesto)
- 1 lb soft fresh goat cheese
- 1 tsp dried thyme
- 1 tsp nutmeg
- 1 tsp cayenne
- 8 oz elbow quinoa pasta (any pasta you like is fine)
- Salt to taste
I blended the pumpkin and eggs in a blender after roasting the pumpkin until nice and soft. I then let it cool before blending.
I sauteed the large onion until very soft and stirred in all the spices and herbs. While it was hot I blended in the goat cheese until it was softened and thoroughly mixed. I put this mixture into the pumpkin and egg mixture.
I boiled the pasta just enough to get the crunch out. So it was uber al dente. It cooks the rest of the way in the oven and in this instance I wanted to be sure the casserole was not too moist.
I mixed the pasta into the egg, cheese and pumpkin mixture and put it all into a baking dish. It was quite goopy. I was not sure it would set, but it did after about an hour and a half at 350 degrees. It turned out quite nice. Total experiment.
Turkey Tom 2009
Posted by Van Santos in Appetizers on November 28th, 2009
Every year the wife makes a Turkey themed dish for thanksgiving and this year it was an appetizer.
For this you’ll need
1) One small pumpkin (pie pumpkin will work)
2) Summer Sausage
3) Colby Jack Cheese
4) Red Pepper
5) Pear
6) Mushrooms
7) Wooden shish kabob skewers
Assembly
So, you’ll want to cut the base of the pumpkin so it can sit flat on the surface. In our case she used the cut piece to tilt the turkey up slightly.
Cut the red pepper to look like feet and place at the base of the pumpkin.
Take half a skewer and place it into the pumpkin where you intend on having the head, then place the pear on. For the head she used two blueberries that were available, if you don’t have any just sitting around anything will do.
Cut your summer sausage and cheese into cubes, place onto skewers in an alternating fashion. Then arrange each skewer in the pumpkin as to create the tail feather pattern. Place a mushroom at the end of each skewer to give it the final touch.
And there you go! A nice appetizer or centerpiece.
