Sweet Pumpkin Party Treats

by Michele Cheplic | More from this Blogger

12 Oct 2008 05:44 PM

Finding a fresh pumpkin to eat is far less stressful than finding the perfect pumpkin to display on your front stoop. I should know since my daughter has allowed us to cook two of the six pumpkins we recently picked at the pumpkin patch. The pumpkins sacrificed for cooking purposes were not front stoop worthy (at least in her opinion), but boy, were they tasty.

Before you leave your local pumpkin patch consider picking a few extra orange globes to cook with. The following recipes are ideal for the season not only because they make wonderful edible additions to your Halloween party or fall festival gathering, but also they are easy to double or triple to accommodate extra guests.

ROASTED CINNAMON PUMPKIN SEEDS

Ingredients:

4 cups pumpkin seeds, washed and dried

1/2 cup Extra Virgin Olive Oil

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1/4 cup white sugar, divided

Directions:

Preheat oven to 350 degrees.

Combine the pumpkin seeds, extra virgin olive oil and cinnamon in a bowl; stir to coat the seeds. Spread the seeds in a single layer on a 10x15 inch jellyroll pan.

Bake for 15 minutes; stir and return to oven for another 15 minutes.

Remove pan from oven and sprinkle 2 tablespoons of white sugar over the seeds; stir to coat. Return pan to oven and bake for another 15 minutes.

Remove pan from oven and sprinkle remaining white sugar over seeds; stir to coat.

Return pan to the oven for another 15 minutes.

Cool before serving.

PUMPKIN CREME BRULEE

Ingredients:

1 1/2 cups heavy cream

1/2 cup whole milk

1/8 teaspoon cinnamon

2 pinches nutmeg

1 pinch ginger

1 pinch ground cloves

4 egg yolks

1/2 cup granulated sugar

1/4 cup pumpkin puree

1/3 cup coarse sugar or raw sugar

Directions:

Preheat the oven to 300 degrees.

In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil.

Immediately turn off the heat and set aside to infuse at least 15 minutes.

In a large bowl, whisk the egg yolks with the granulated sugar. Gradually pour in the hot cream mixture while whisking constantly. Whisk in the pumpkin puree.

Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.

Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. (The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.)

Remove from the water bath and let cool 15 minutes.

Tightly cover each ramekin with plastic wrap making sure the plastic does not touch the surface of the custard.

Refrigerate at least 2 hours or up to 24 hours.

When ready to serve, preheat a broiler to very hot (or use a kitchen torch). Uncover the chilled custards. Top each custard cup with a small mound of coarse sugar.

Place the ramekins on a baking sheet and broil until the sugar is melted; about 1 to 2 minutes.

Let cool 1 minute before serving.

Related Articles:

Pumpkinpalooza--A Meal Made of Pumpkins

Variations on the Traditional Pumpkin Pie

Bring On the Pumpkins: How to Cook with Fresh Pumpkin

Post Halloween Pumpkin Decorating Ideas

Pumpkin Waffles with Brown Sugar Syrup

Two Thanksgiving Sides: Grandma Delp's Pumpkin Casserole and Sweet Potato Casserole

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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