Happy Halloween – What To Do With Your Pumpkin

  • Author: ChemistryViews.org
  • Published: 31 October 2015
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim
thumbnail image: Happy Halloween – What To Do With Your Pumpkin

Pumpkins can not only provide spooky decoration, but also contain healthy compounds such as unsaturated fatty acids and antioxidants.

 

Pumpkin Pie

An oven is preheated to 180 °C. 3 eggs are beaten in a large bowl. 1/2 teaspoon of cinnamon, 1/2 teaspoon salt, 1 teaspoon fresh ginger, 1/4 teaspoon ground nutmeg, and 2 cups pumpkin purée (see below) are mixed. 1 Cup packed dark brown sugar and 3/4 cups heavy cream are stirred in and beaten together until everything is well mixed.


The filling is poured into an uncooked pie shell (250 g flour, 150 g butter, 3–4 tablespoons cold water, salt) and baked at a high temperature of 180 °C for 30–40 minutes or until a knife inserted in the center comes out clean. To keep the crust from getting too browned, about half-way through the baking a foil is put around the edges.


Serve hot or cold with whipped cream.



Pumpkin Purée

A medium-sized sugar pumpkin is cut in half and the inside scraped out (seeds) and discarded. The pumpkin halves cut side down are placed on a lined baking sheet and baked 1–1.5 h at 350 °F until a fork can easily pierce them. Then it is cooled and the pulp scooped out. Alternatively the pumpkin can be cut into sections and steamed in a saucepan with a couple inches of water at the bottom, until soft (strain before using).


2 cups of pumpkin pulp purée from a sugar pumpkin or from canned pumpkin purée (one can also use puréed cooked butternut squash) are needed.

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