Coconut Pumpkin And Ginger Pasta Sauce Recipes

GINGER-COCONUT PUMPKIN PIE

Steps:

• Make the crust: Preheat the oven to 325 degrees F. Pulse the cookies, crystallized ginger and brown sugar in a food processor until finely ground. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until set and slightly dry around the edge, 10 to 12 minutes. Transfer to a rack and let cool.
• Make the filling: Whisk the pumpkin puree, coconut milk, granulated sugar, eggs, vanilla, ground ginger and salt in a medium bowl until smooth. Pour into the cooled crust. Bake until the filling is set and no longer looks wet, 1 hour 15 minutes. Transfer to the rack and let cool completely, at least 2 hours.
• Make the topping: Beat the heavy cream, brown sugar and pie spice in a bowl with a mixer on medium-high speed until stiff peaks form, 3 minutes. Spread on the pie; sprinkle with more pie spice.

PUMPKIN GINGER SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans.
• Whisk pumpkin, buttermilk, and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix.
• Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across, and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet.
• Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.
• Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool.
• While cooling, combine powdered sugar, milk, molasses, ginger, and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils, about 5 minutes. Allow to cool partially, 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.

COCONUT, PUMPKIN AND GINGER PASTA SAUCE

Steps:

• Chop the onion and finely mince the ginger.
• Heat the oil and saute the onion and ginger without browning them.
• Add the pumpkin and stir for 2 minutes.
• Add sufficent water to just cover the pumpkin and cook until the pumpkin is soft.
• Add the coconut cream and stock and stir thoroughly.
• Using a blender or mouli, blend until smooth.
• Serve.

PUMPKIN-GINGER SORBET

Steps:

• In a small saucepan mix the pumpkin or squash with 1 cup of the cider until thoroughly incorporated. Stir in the ginger, cinnamon, nutmeg, cloves, pepper and honey. Bring to simmer on low heat and cook, stirring occasionally, for 15 minutes.
• Transfer to a medium-size bowl, stir in the remaining 2 cups cider, add the rum or bourbon if using, and the vanilla. Refrigerate at least 4 hours or overnight, until very cold.
• Churn the mixture in your ice cream maker for about 45 minutes, until it reaches the consistency of mashed potatoes. Transfer to a container and freeze at least 2 hours to firm up. To serve, transfer the sorbet to the refrigerator and allow to soften for about an hour before scooping.

PEANUT GINGER PASTA

Steps:

• Place the first 10 ingredients in a blender; cover and process until blended. Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking; drain. , Transfer linguine and broccoli to a large bowl. Add remaining ingredients. Add peanut butter mixture and toss to combine.

BUTTERNUT PUMPKIN SOUP WITH GINGER AND COCONUT

Steps:

• Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
• Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
• Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
• Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
• Simmer another five minutes.
• Season to taste with salt and pepper.
• Serve with lots of fresh, crusty bread.