Traditional mincemeat has a fascinating history. Created in England over 500 years ago as a means of preserving meat, it has slowly evolved into the sweet and savory dessert pie this recipe recreates.
Ingredients:
1 (14-ounce) can pumpkin purée
2 eggs
¾ cup light cream
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon powdered ginger
¼ teaspoon cloves
¼ teaspoon salt
1 cup mincemeat
One 9-inch unbaked pie shell
Directions:
Preheat oven to 375°F.
In a large bowl, whisk together pumpkin purée, eggs, light cream, brown sugar, cinnamon, ginger, cloves, and salt.
Spread mincemeat over the bottom of the pie shell, then top with the pumpkin mixture.
Bake for about 45 minutes, or until the pumpkin is just set in the center. Cool slightly and serve.
Baked Stuffed Pumpkin recipe
This recipe, while fruited and touched with natural sweetness, is appropriate not only for desserts but also for snacks and breakfasts. With no sugar added, but lots of fresh fruit and nuts, this nutritious dish will satisfy even the kids’ sweet cravings in your household.
Ingredients:
2 pounds pumpkin, halved, seeded, top reserved
2 apples, cored and quartered
½ cup walnuts, chopped
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup pineapple chunks, drained
¼ teaspoon ground cloves
Directions:
Preheat oven to 350°F.
Place the pumpkin cut side down on a baking pan and bake until soft, 40 to 45 minutes. Using a metal spoon, scrape out the cooked pumpkin, leaving a ¼-inch thick shell.
Process the apples in a food processor until chunky. Add remaining ingredients and pulse until just mixed but still chunky.
Spoon into the reserved pumpkin shell. Cover the top of the pumpkin shell and place it on a baking sheet. Bake until filling is hot and bubbly, 40 to 45 minutes. Cool slightly and serve.
Pumpkin Swiss Gratin recipe
Believe it or not, this cheesy pumpkin gratin is a fantastic autumn entrée – the heartiness of the pumpkin and the Swiss cheese make it a substantial and warming meal. Served along a crisp green salad or warm roasted vegetables, your fall dinner is complete.
Ingredients:
3 cups sliced fresh pumpkin
1 cup grated Swiss cheese
½ cup grated Parmesan cheese
1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 cup heavy cream
1 tablespoon unsalted butter, cut into small cubes
Directions:
1) Preheat oven to 400°F. Lightly grease a 9-inch baking dish.
2) Evenly arrange one cup of pumpkin slices along the bottom of the dish.
3) Combine cheeses, rosemary, salt, and pepper in a medium bowl. Sprinkle one-third of the mixture over the pumpkin slices. Top with one cup of pumpkin slices; add another layer of cheese mixture. Repeat with the last cup of pumpkin slices and the remaining cheese mixture.
4) Pour cream over the entire dish. Dot the top of the dish with butter. Bake 40 to 45 minutes, until set and lightly browned on top. Serve warm.
Stuffed Pumpkin recipe
This stuffed pumpkin recipe just pops with citrus and spice. Tart cranberries and apples are mixed with a touch of super-sweet dates, and fresh zest from lemon and orange brings tang to the whole dish. Serve this warm, at room temperature, or even cold for a satisfying treat.
Ingredients:
One 9-inch round pumpkin
1 cup chopped tart apples
1 cup cranberries
½ cup chopped pitted dates
1/3 cup chopped walnuts
¼ cup brown sugar
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon nutmeg
Directions:
Preheat oven to 350°F.
Cut the top off the pumpkin and reserve it. Scoop out the inside seeds and pumpkin flesh, leaving a ¼-inch thick shell.
Combine remaining ingredients in a large bowl and mix well. Fill the pumpkin and place it on a baking sheet. Bake uncovered 45 minutes. Place the top back on the pumpkin and cook another 30 minutes, until bubbling. Allow to cool for 15 minutes and serve
