Drying seeds and roasting seeds are two different processes. To dry, carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in the sun, in a dehydrator 115-120oF for 1 to 2 hours, or in an oven on warm for 3 to 4 hours. Stir them frequently to avoid scorching.
To roast, take dried pumpkin seeds, toss with oil (1 teaspoon per cup of seeds) and/or salt and roast in a preheated oven at 250oF for 10 to 15 minutes.
Sprinkle the gingersnap crumbs onto the bottom and sides of a well-buttered 9-inch springform pan. Chill until ready for filling.
In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt, and eggs until smooth. Add the pumpkin puree and continue to beat until very smooth. Pour the mixture into the chilled springform pan and bake in a preheated 325oF oven for 1 1/2 hours. Turn off the oven and let the cake stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely.
Carefully remove the sides of the springform pan. In a chilled bowl, whip the heavy cream and spread it over the top of the cake. Sprinkle the chopped pecans on top of the whipped cream. Transfer the cake to a serving dish and serve.
1 can (12 oz.) evaporated skim milk
1 can (1 lb.) pumpkin
3/4 cup sugar
1 Tsp cinnamon
1/4 Tsp cloves
1/2 Tsp ginger
1/2 Tsp salt
Blend all ingredients well. Pour into pie shell. Bake in a 375oF pre-heated oven for about 1 hour. Pie is done when knife inserted in the center comes out clean. For custard, omit the pie crust and bake in 8 individual custard dishes for 40 minutes at 375oF.
1 cup sugar
1/4 cup Margarine
1/4 cup applesauce
1 cup (8 ounces) solid pack pumpkin
2 cups all-purpose flour
1/2 Tsp salt
2 Tsp baking powder
1/4 Tsp baking soda
1 Tsp ground cinnamon
1/2 cup raisins
1 Tsp grated orange rind
1/4 cup orange juice
1/2 cup walnuts, chopped (optional)
Lightly grease a 9" x 5" x 3" loaf pan or coat with vegetable spray. Beat sugar, margarine, and applesauce until creamy and light (about 5 minutes). Add eggs one at a time and continue to beat. Add pumpkin and mix until smooth. Combine flour, salt, baking powder, baking soda, and cinnamon. Stir into pumpkin mixture and mix until smooth. Add raisins, orange rind, orange juice and nuts (optional). Stir well and pour into loaf pan. Bake at 350oF for 60-65 minutes. You can test for doneness by sticking a wooden pick into loaf. If it comes out clean, the bread is done. Cut into 12 slices.
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