Post Reply #Pumpkin Contest idea's and recipes#
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Posted 9/5/09 , edited 9/22/09


Hellow! Here you can find recipes and links for the pumpkin contest at LJL (Learn Japanese Language)
Be sure to enter, You can win a J-drama DVD!

BEGINS AT : SEP. 26 DEADLINE IS : NOV. 15


Joy of Baking .com Pumpkin recipes
Southernfood.about.com Pumpkin recipes

I little video of how to make pumpkin pie! As jou can see, it's easy! :)
how to make Pumpkin pie video

THIS CAN BE A LITTLE DIFFICULT, BUT IS STILL NOT VERY HARD TO MAKE

Pumpkin puree

To begin this process, first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.

(This can be used for pies and cakes)

Read more




Pate Brisee (Short Crust Pastry):

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water


Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.

Pecan and Gingersnap Layer: (optional)

1/4 cup (25 grams) pecans, toasted and ground

1/4 cup (25 grams) crushed gingersnap cookies

Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.


Pumpkin Filling:

3 large eggs

2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin

1/2 cup (120 ml) heavy whipping cream

1/2 cup (110 grams) light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.

Makes one 9 inch (23 cm) pie.

Maple Whipped Cream:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons pure maple syrup


Make the Maple Whipped Cream:

Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.

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Posted 9/10/09 , edited 9/12/09
TAKES A LITTLE MORE TIME, BUT KIND OF EASY TO MAKE

I'm sorry, there was no picture of this :(

Pumpkin Swirl Cake
Pumpkins speak of fall, and the autumn months are the best time to make this cake. Sage pairs with pumpkin in savory dishes. The soupçon of sage in this cake gives it a different twist.

Yield: 1 Cake, 10 Servings

1 small pumpkin, either sugar pumpkin or rouge vif d'étampes
Soft butter for the pan
2 cups (10 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
15 tablespoons (7 ounces) unsalted butter, at room temperature
1 1/2 cups (10 1/2 ounces) granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
1/2 cup buttermilk, at room temperature
1 teaspoon finely chopped fresh sage, about 5 leaves (don't use dry sage)

Cook the pumpkin:
The pumpkin can be cooked a few days ahead.

Preheat the oven to 375 F.

Line a large baking pan with parchment paper.

Cut the pumpkin into halves. Place the pieces on the baking pan, cut side down. Bake in the oven until a skewer pierces them easily, about 30 minutes.

Cool the pumpkin halves. Scrape out the seeds and discard them. Scrape the flesh out of the rinds. Purée the flesh in a food processor. You will need 3/4 cup of purée for this recipe. Save the rest for another use. (It makes great soup.)

Make the cake:

Preheat the oven to 350 F

Generously butter a 2-quart Bundt pan.

Sift the flour, baking powder, salt, cinnamon, nutmeg, and cloves together.

Put the 15 tablespoons of butter in the bowl of a heavy-duty mixer. Beat it with the paddle attachment at medium speed until it is creamy and smooth. With the mixer on low, add the sugar in a steady stream. Beat the butter and sugar on medium speed until the mixture is lighter in color and fluffy.

In a separate bowl, beat the eggs together with a fork. With the mixer running, dribble the eggs into the butter and sugar.

Add the vanilla to the buttermilk.

Alternately add the dry ingredients and the buttermilk to the mixer bowl, starting and ending with the dry ingredients. Stop and scrape down the sides of the bowl when necessary.

Stir the sage into the pumpkin purée. Add about 1 cup of the batter to the pumpkin purée and fold the two together. Now fold the pumpkin mixture into the rest of the batter. Fold only 2 or 3 times, leaving swirls of pumpkin in the batter.

Pour the batter into the pan and smooth the top with a spatula. Place it on the middle shelf of the oven, and bake until the top is brown and a skewer inserted into the center comes out clean, about 45 to 50 minutes.

Cool the cake. Unmold it, and place it, right side up, on a serving plate.
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Posted 9/12/09 , edited 9/12/09
EASY



No-Bake Pumpkin Butter pie!

This easy pumpkin pie is made with pumpkin butter, cream cheese, and whipped topping.

Ingredients:
•8 ounces cream cheese, room temperature
•1 jar pumpkin butter, 9 to 12 ounces
•1/4 cup packed light brown sugar
•1/2 teaspoon ground cinnamon
•2 cups whipped topping, thawed, and more for serving
•Prepared graham cracker crust

Preparation:

Beat cream cheese, pumpkin butter, brown sugar, and cinnamon on medium speed of electric mixer until smooth and well blended, scraping the bowl occasionally. Fold in the 2 cups of whipped topping. Spoon into the prepared graham cracker crust and spread to smooth the top. Refrigerate for 3 to 4 hours before serving.
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Posted 9/12/09 , edited 9/12/09
PLEASE DON'T ASK ME WHAT STREASEL IS, BUT IT LOOKS LIKE A NICE AND EASY RECIPE :)

sorry no picture again...:(

This is a nice alternative to pumpkin pie, with a thick cookie crust and streusel topping.

INGREDIENTS:
•1 cup flour
•1/4 cup brown sugar
•1/2 cup pecan pieces
•4 tablespoons butter
•1 egg
•Filling:
•2 large eggs, beaten
•1/3 cup granulated sugar
•1 cup pumpkin puree
•1/2 cup evaporated milk
•1/2 teaspoon cinnamon
•1/4 teaspoon salt
•1/4 teaspoon ground ginger
•dash nutmeg
•dash ground cloves
•Topping:
•1/4 cup flour
•1/4 cup brown sugar
•2 tablespoons butter, softened
•1/4 cup pecan pieces

PREPARATION:
Combine 1 cup flour, 1/4 cup brown sugar, 1/2 cup pecan pieces in a food processor. Process until pecans are finely ground. Add the 4 tablespoons of butter and 1 egg; pulse until well blended. Press over bottom and up sides of a 9-inch tart pan. Bake for 20 minutes.
Meanwhile, prepare pumpkin mixture and streusel. Beat 2 large eggs with 1/3 cup sugar, 1 cup pumpkin, the evaporated milk, salt, and spices. In another bowl, combine the 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons of butter, and 1/4 cup pecan pieces. Set aside.

Pour the pumpkin filling mixture into hot crust and return to oven. Bake for 20 minutes longer; sprinkle with streusel and bake for about 10 minutes longer, or until topping lightly browned.

Cool in pan on a rack for 30 minutes. Remove sides of pan and cool completely. Serve with whipped cream. Store in the refrigerator.

Serves 8 to 10.
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Posted 9/12/09
KIND OF EASY!
Just be carefull with the temperture of the oven!! Don't ever let your pie/cake alone for too long!! Always check if it doesn't get overcooked some times!!

NO picture....srry :(

Pumpkin cake with cream cheese frosting.

Cook Time: 40 minutes

Ingredients:
•2 cups sugar
•1 cup vegetable oil
•4 large eggs
•2 cups all-purpose flour
•2 teaspoons baking soda
•2 teaspoons ground cinnamon
•1/2 teaspoon ground ginger
•1 teaspoon baking powder
•1/2 teaspoon salt
•2 cups pumpkin puree or cooked mashed pumpkin
•cream cheese frosting, below
•1/2 cup chopped pecans

Preparation:
Directions for pumpkin cake
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.
Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.

Cream Cheese Frosting

•1/4 cup butter
•1 package (8 ounces) cream cheese, room temperature
•1 pound confectioners' sugar, sifted
•2 teaspoons vanilla extract
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.
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Posted 9/17/09


EASY

BE CAREFULL WITH MELTING THE BUTTER! IT BURNS EASILY, DON'T EVER WALK AWAY FROM IT!

INGREDIENTS
1 1/2 cups crushed gingersnap cookies
1 tablespoon white sugar
1/4 cup butter, melted
1 cup pumpkin puree
1 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups frozen whipped topping, thawed
2 cups vanilla ice cream, softened

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.
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Posted 9/17/09
pic. comes later

Toasted Pumpkin Seeds Recipe

EASY

DON'T THROW AWAY OUR PUMPKIN SEEDS! MAKE HEALTHY HALLOWEEN SNACKS WITH THE HELP OF THIS RECIPE!

Ingredients
Pumpkin seeds
Salt
Olive oil

Method

1 Preheat oven to 400°F. Rinse the seeds.

2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.
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Posted 9/25/09
choco-chan!!
all look so good!! oishii!!! might have 2 try makin 1!! kee kees!!

and you're right!! that 'how to make pumpkin pie video' does look easy!!
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Posted 10/1/09 , edited 10/1/09

snow_san wrote:

choco-chan!!
all look so good!! oishii!!! might have 2 try makin 1!! kee kees!!

and you're right!! that 'how to make pumpkin pie video' does look easy!!


it does, doesn't it? ^^ i love how the pumpkin cream/mixture looks like!! I want to taste it so bad!

I always taste the mixture, even though it's not baked yet. I personally think that it needs a little bit more sugar or vanilla extrakt or what so ever, then i'll add that It's good to taste what your making.

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