Baked Pumpkin recipe
This baked custard brings out the star qualities of pumpkin; it’s delightfully creamy, smooth, and spiced, with just enough sweetness to carry the fall flavors. Enjoy with a large dollop of whipped cream and fresh orange zest for a treat suitable for any time of day.
Ingredients:
¼ cup butter, melted
2 medium eggs
2 cups pumpkin puree
1 cup sugar
1 cup milk
½ cup flour
1 teaspoon vanilla
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon cinnamon
Directions:
- Preheat oven to 450°F.
- Place all ingredients in a large bowl and mix until thoroughly combined.
- Pour into a lightly greased shallow baking dish and bake 30 minutes. Serve warm or at room temperature.
Black Bean and Roasted Pumpkin Salad recipe
Pumpkin doesn’t always have to be a dessert food. Enjoy it in a fresh salad with black beans, lots of crisp veggies, and a zesty lime dressing. This recipe makes for a hearty lunch or a light dinner.
Ingredients:
2 cups cubed pumpkin
¼ cup olive oil, divided
1 clove garlic, sliced
1 (15-ounce) can black beans, drained and rinsed, drained
½ cup cherry tomatoes, halved
½ cup sliced red onion
¼ cup sliced cucumber
¼ cup sliced celery
2 tablespoons chopped parsley
2 tablespoons fresh lime juice
½ teaspoon salt
½ teaspoon black pepper
Chocolate Pumpkin Pudding recipe
Some traditional pumpkin puddings require several hours to steam over hot water. This recipe is as instant as they come – just stir and serve.
Ingredients:
1 (15-ounce) can pumpkin puree
1 package instant chocolate pudding mix
1/4 cup milk
1 teaspoon ground cinnamon
2 cups prepared whipped cream
Directions:
In a medium bowl, beat together pumpkin, puddings, milk, and cinnamon until blended.
Gently fold in the whipped cream and chill until serving.