Pumpkin Cooking Class Recipes
- Pumpkin Spice Cookies
- Pumpkin Hummus
- Pumpkin Coconut Curry
- Pumpkin Pie Filling
Flourless Pumpkin Oatmeal Raisin Cookies
- 4 cups of oats
- 4 teaspoons of cinnamon
- 1 tablespoon plus 1 teaspoon baking powder
- 4 cups of pumpkin puree.
- 4 eggs
- 1 ½ cups of brown sugar
- 2 cups of raisins
- ½ cup of coconut oil
Preheat oven to 350 degrees. In a bowl, mix oats and cinnamon together and set aside. In another bowl, mix all of the other ingredients together. Add the cinnamon and oats into the second bowl and mix. make 1 inch balls on a cookie sheet and press down the cookie dough down with a fork. Bake the cookies for 20-25 minutes, or until the bottom of the cookies are brown and crisp.
- 1-2 cloves roasted garlic
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 can chickpeas, drained and rinsed
- 2/3 cup pumpkin puree
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon finely minced fresh rosemary (more to taste)
- salt to taste
Puree all ingredients n a blender or food processor until smooth. Add more oil or water as needed. Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.
- 1 pumpkin, (roughly 1 kilogram)
- 4 centimeter piece of ginger
- 1 small onion, diced
- 4 cloves of garlic
- 1 fresh red chilli
- 1 bunch fresh coriander
- 1 teaspoon mustard seeds
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 x 400 gram tin of chopped tomatoes
- 2 x 400 gram tins of coconut milk
- 2 x 400 gram tins of chickpeas
- salt to taste
Peel and chop the pumpkin into 3cm chunks and cut the ginger into a very small dice. Pick the coriander leaves and finely chop the stalks.
Pour a good lug of olive oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
Scatter with coriander leaves and serve with rice.
Pumpkin Pie Filling
- 3 eggs
- ½ cup brown sugar
- 1/3 cup white sugar
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ½ teaspoon lemon zest
- 2 cups cooked pumpkin puree from a pie pumpkin
- 1 ½ cups heavy cream
To make pumpkin purée from scratch, cut a medium-small sugar pumpkin in half. Scrape out the insides (reserving the pumpkins seeds to toast) and discard. Line a baking sheet with Silpat or foil. Place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp.
Preheat your oven to 425°F. Beat eggs, mix in sugars, salt, spices, lemon zest: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
Add pumpkin and cream: Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
Pour into pie shell and bake: Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)