|My pumpkin gift from Linda|
With my gift, I planned to make a couple of recipes – pumpkin-pecan bread and pumpkin custard.
In order to make either recipe, I had to first prep the pumpkins.
Here’s what I did:
|Cut and scooped-out pumpkin halves|
|Rinsed pumpkin seeds|
|Freshly roasted pumpkin seeds|
Second: Working with 2 pumpkin halves at a time, I placed them, cut-side down on a microwave-safe plate and microwaved them for about 6-8 minutes on high power, or until the pumpkin halves were soft. (I tested them by piercing the skin with a paring knife. If it went in easily, they were done.)
|Cooked pumpkin pulp|
Third: I allowed the pumpkin pulp to cool a bit, then scooped it out. The pulp was placed in the bowl of the food processor which was fitted with the metal ‘S’ blade. After a few pulses, the pulp was smooth and ready to use or freeze for later use.
|Processing the pumpkin pulp|
Now that the pumpkin purée was done, I was ready to make my two pumpkin recipes.
|Pumpkin purée ready to use.|
#1. This Pumpkin Bread recipe was originally posted in 2015 using canned pumpkin purée. This time around, I used the homemade pumpkin purée and added about ¾ cup chopped pecans to the batter. If I do say so myself, it came out pretty darn good!
#2. Pumpkin Custard
|Pumpkin Custard - ready to serve!|
2 cups pumpkin purée
2 eggs, beaten
1 ½ cups milk – or - 1 can evaporated milk (I used evaporated milk.)
¾ c. dark brown sugar
½ tsp. salt
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. allspice
Place pumpkin purée in a large mixing bowl with the rest of the ingredients. Mix well to combine.
Preheat oven to 425 °F. Lightly grease an 8” x 8” casserole dish with vegetable oil. Place pumpkin mixture in the dish and spread evenly. Bake for 10 minutes.
Lower oven temperature to 350°F and continue baking until custard is set, about 30- 35 minutes more. Test the center of the custard by inserting a paring knife in the center. If it comes out clean, the custard is done.
|Pumpkin custard - baked and cooling|
Place casserole dish on a wire rack, allowing the custard to cool for about 30 minutes. Cover the dish with plastic wrap and place it in the refrigerator until ready to serve.