GINGER PUMPKIN CAKE
Field editor Traci K Wynne, Denver, Pennsylvania writes, "Traditional gingerbread is my father's favorite. But he says that this gingerbread-like cake featuring pumpkin really hits the spot, too. It's wonderful serve warm or cold."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Add egg whites one at a time, beating well after each addition. Beat in the pumpkin, corn syrup, molasses and orange zest until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened., Pour mixture into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired.
Nutrition Facts : Calories 213 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 40mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
PUMPKIN PIE WITH GINGER
Provided by Marian Burros
Categories dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Beat whole eggs and yolks lightly. Cream sugar and eggs, and beat in salt, cinnamon, ginger, cloves and milk until thoroughly blended. Stir in the pumpkin. Pour into prebaked pie shell.
- Bake about 1 hour, until a toothpick inserted in center comes out clean. Do not jiggle. Cool pie on wire rack, then chill.
- To serve, whip cream and pipe around edge of pie; decorate with candied ginger.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 21 grams, TransFat 0 grams
PUMPKIN AND GINGER JAM
Found this recipe online and decided to post it here for safe keeping. Make sure you cook the pumpkin well before adding the sugar or the pieces will remain hard. I grated the pumpkin.
Provided by Wild Thyme Flour
Categories Jellies
Time 30m
Yield 3 jars
Number Of Ingredients 5
Steps:
- Wash the lemon, pat dry and grate the zest. Remove the white pith and discard. Cut the lemon flesh into smaller pieces.
- Place pumpkin, water, lemon flesh and grated ginger into a heavy-bottomed saucepan and cook on a low heat, covered, until the pumpkin flesh is softened. Remove the lid for the last 5 to 10 minutes, so the extra moisture could evaporate.
- Smash the pumpkin flesh with a wooden spoon until broken (or press through a fine sieve, if you want a very smooth jam).
- Add the jam sugar and grated lemon zest, and cook for another 10 minutes.
- Spoon the hot jam into sterilised jars and close immediately.
Nutrition Facts : Calories 752.2, Fat 0.6, SaturatedFat 0.2, Sodium 7.9, Carbohydrate 195.1, Fiber 3.7, Sugar 171.3, Protein 4.1
PUMPKIN GINGER JAM
I always loved pumpkin preserves, but this recipe is my favorite. You may decide to omit ginger and only add lemon, but in my opinion ginger makes it very special.
Provided by tatjanasok
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 21h25m
Yield 16
Number Of Ingredients 4
Steps:
- Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
- Place unpeeled lemon wedges in a food processor; puree until smooth.
- Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
- Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 70.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 0.9 mg, Sugar 66.3 g
PUMPKIN GINGERBREAD CAKE
I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
CINNAMON AND GINGER CARAMELIZED PUMPKIN SEEDS
Don't throw away your seeds after carving a pumpkin! After making this recipe, you'll want to buy pumpkins just for the seeds. These sweet and savory seeds are guaranteed to please.
Provided by Kittycat
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet.
- Combine 1 1/2 tablespoons butter and 1 tablespoon brown sugar together in a bowl; add cinnamon, ginger, and salt and mix well. Stir pumpkin seeds into butter mixture until evenly coated. Spread seeds in an even layer onto the prepared baking sheet.
- Bake in the preheated oven for 15 minutes; check seeds and continue baking for 10 minutes more.
- Mix the remaining 2 tablespoons brown sugar and 1 1/2 teaspoons butter together in a bowl and stir onto the pumpkin seeds.
- Continue baking seeds until toasted and fragrant, about 10 minutes more.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 11.4 g, Cholesterol 7.6 mg, Fat 18.7 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 4.8 g, Sodium 47.5 mg, Sugar 5.3 g
BAKED CREAMY CINNAMON PUMPKIN
I had this dish recently while dining out and had to have the recipe!! I hope others will like it too. Can also be made in a microwave. If you are using early season pumpkin coat with a little flour before adding other ingredients.
Provided by Jogreen
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Lay the slices or pieces of pumpkin tightly in an ovenproof dish.
- Sprinkle with salt & pepper.
- Pour cream over and around the pumpkin.
- Mix together the brown sugar & cinnamon and sprinkle over the top.
- Cover with foil & bake for about an hour at 180'C or until pumpkin is tender, or microwave on high for approx 6-10mins.
Nutrition Facts : Calories 165.8, Fat 9.3, SaturatedFat 5.8, Cholesterol 33.2, Sodium 16.6, Carbohydrate 21, Fiber 0.7, Sugar 14.6, Protein 1.7
GINGER PUMPKIN PIE WITH PUMPKIN SEED CRUST
Provided by Florence Fabricant
Categories dessert
Time 2h
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Spread the pumpkin seeds on a baking sheet and toast for 5 to 8 minutes, until you hear them start to pop.
- Chop 1/2 cup of the pumpkin seeds by pulsing in a food processor. Mix with the graham cracker crumbs, ground ginger and granulated sugar. Stir in the melted butter. Pat this mixture firmly into the bottom and sides of a 10-inch pie pan and refrigerate for 15 minutes.
- Bake the crust for 15 minutes and remove from oven. Reduce oven heat to 350 degrees.
- Mix the pumpkin puree, eggs, egg yolks, cream, brown sugar, cinnamon, cloves and nutmeg. Stir in the crystallized ginger and mix until smooth. Pour into the baked graham-cracker crust and bake about an hour, until the filling is set.
- Remove pie from oven and scatter remaining pumpkin seeds on top. Cool to room temperature before serving.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 14 grams, Carbohydrate 33 grams, Fat 34 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 116 milligrams, Sugar 24 grams, TransFat 1 gram
BAKED PUMPKIN JAM WITH CINNAMON AND GINGER
Steps:
- 1. Heat the oven to 325 degrees. 2. In a medium, heavy-bottom fry pan heated over medium heat, add the olive oil and onion. Gently cook until the onion caramelizes, about 20 minutes, stirring frequently. Stir in the sugar and continue to cook until the sugar dissolves. Stir in the cinnamon, ginger and thyme sprigs. Finally, stir in the chopped pumpkin. 3. Place the pumpkin mixture in a 13-by-9-inch baking dish. Bake the pumpkin until it is tender and slightly caramelized, 45 to 50 minutes, stirring every 15 minutes. Remove and discard the thyme sprigs. 4. While the pumpkin is baking, prepare the couscous according to the manufacturer's instructions. 5. To serve, mound the couscous in the center of a large platter and garnish with the pumpkin. Each of 8 servings: 313 calories; 8 grams protein; 62 grams carbohydrates; 3 grams fiber; 4 grams fat; 1 gram saturated fat; 0 cholesterol; 7 mg. sodium.
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