Baking with Your Halloween Pumpkin
It always seems a shame to toss your pumpkin and squash after Halloween is over. They’ve done their part for the season, brought Autumn to your patio or home with beautiful colours and a wonderful harvest feeling. If you grew them yourself in your garden, or got them from a local grower, then you might know how long it takes for a pumpkin seed to grow into a full grown fruit. Let’s extend the enjoyment a little longer, and bring these squash into the kitchen to turn them into something delicious with these two recipes!
Squash (pumpkin) Bourbon Cream Pie
This delicious cream pie is described as “a voluptuous golden custard nestled inside a nutty, cookie-like crust with a hint of spice, topped with Bourbon whipped cream and cinnamon-butter toasted pumpkin seeds”. The original recipe calls for butternut squash, but can be substituted with any other squash or pumpkin as well, you simply have to pureé it for the recipe. We also love the press-in crust that doesn’t require the usual finicky rolling-out of the pastry and can be done super quick.
- To make the crust, place all the dry ingredients in the food processor and pulse until fine. Add the butter and process until a crumbly mixture is obtained. Press this into a buttered 9-inch pie plate. Prick the bottom with a fork and bake in a 350F oven for 10 to 12 minutes. Allow to cool completely before filling.
- To make the filling, whisk the cornstarch, sugar, cardamom, and nutmeg together in a heavy-bottomed saucepan. In a blender, place the butternut squash purée, milk, eggs and egg yolk and blend until smooth. Slowly pour half the liquid mixture into the saucepan and whisk well to integrate the cornstarch mixture into the liquid mixture. Pour the remaining liquid mixture and whisk well. Warm on medium-low heat and whisk continuously. When the mixture begins to thicken, whisk vigorously to avoid lumps. The mixture will thicken into a custard very quickly so don’t walk away from it, keep stirring at all times. Once it begins to thicken, cook for an additional 2 minutes and remove from heat. If there are lumps, pour the custard through a fine mesh sieve to remove them, using a rubber spatula to help push the custard through the sieve. Chill the custard in the fridge for about 2 hours, with a plate or plastic wrap placed directly on top of the custard to avoid a skin forming on the top.
- Pour the cooled custard into the cooled pie crust. To make the topping, whip the cream and then whisk in the sugar and bourbon. Toast the pumpkin seeds and all the crispy topping ingredients in a small pan over medium heat until sizzling and golden. Allow to cool. Pour the whipped cream on top of the butternut custard and garnish with the toasted pumpkin seeds. Can be made up to 24 hours ahead and kept in the fridge. Serve cold.
- 1 1/2 cup rolled oats (or whole wheat flour)
- 1/2 cup pecans
- 1/8 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- 1/2 cup coconut sugar (or brown sugar)
- 6 Tbsp. softened butter
- 2 3/4 cup milk
- 3 eggs
- 1 egg yolk
- 1/3 cup organic cornstarch
- 1/2 cup granulated cane sugar
- 3/4 cup butternut squash purée
- 1/4 tsp. cardamom
- 1/4 tsp. nutmeg
- 1 tsp. vanilla
- 2 Tbsp. butter
- 1 cup heavy whipping cream
- 2 Tbsp. bourbon
- 2 Tbsp. confectioner’s sugar
- 1/4 cup pumpkin seeds
- 1 tsp butter
- 1 tsp maple syrup
- 1 pinch salt
- 1 pinch cinnamon
Pumpkin Maple Crème Caramel
A delicious custard dessert featuring pumpkin and caramel – what more do we need to say? Comfort food at its best and a beautiful end to any dinner.
For the “Caramel”:
- 1/2 cup maple syrup
For the Custard:
- 3/4 cup cooked pumpkin (or even better, winter squash) purée
- 4 large eggs, beaten
- 2 egg yolks
- 1/3 cup maple syrup
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 tsp freshly grated nutmeg
- Preheat the oven to 325 degrees.
- Pour the 1/2 cup of maple syrup into a 4-cup flan mold (an 8-inch cake pan or a 9-inch pie plate will also do the trick) and heat on the middle rack of the oven for about 15 minutes, until it bubbles vigorously. Watch it carefully for the last few minutes so it doesn’t burn. Remove it from the oven and allow it to cool. (Alternately, you can use little individual ramekins instead.)
- In a large mixing bowl, beat the eggs and yolks, 1/3 cup of maple syrup, and pumpkin or squash purée until smooth. Add all the remaining ingredients and beat together, being careful not to incorporate too many air bubbles. Ideally, pass the mixture through a fine-mesh sieve to achieve a silky flan.
- To create a water bath, place the flan mold into a cake or roasting pan large enough to hold it. Pour the pumpkin mixture into the flan mold, right on top of the cooled maple syrup. Add enough boiling water into the roasting pan so that it comes halfway up the sides of the flan mold. Bake until the flan is set, about 1 hour. Allow it to cool to room temperature, about 1 hour. Then chill in the refrigerator, for 1 hour at minimum or overnight. To unmold, run a sharp knife around the outside edge of the flan and quickly invert it onto a serving plate. Pour any remaining maple syrup over the custard. Serve and enjoy!
Yield: 6-8 servings
Keep the Autumn feeling a little longer with these fall pumpkin recipes, and like most things, they taste best when shared with family and friends. Have a wonderful fall!