Pumpkin Pie Bars

Crust:

• 1/2 cup butter or non-dairy butter substitute
  
• 1/3 cup brown sugar
• 1 cup almond flour
• 1 cup oatmeal
• 1/2 cup chopped walnuts (optional)
  

Filling:

• 3 cups pumpkin (or other winter squash) puree
• 1 cup sugar
• 2 eggs
• 1/2 cup almond milk
• 2 tablespoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger

1. Preheat oven to 350 degrees.
2. In a medium bowl, cream together the butter and brown sugar. Cut in the remaining ingredients. Press firmly into the bottom of a 9 x 13 inch baking pan.
3. Bake crust for 7-8 minutes
4. In the medium bowl, beat together all filling ingredients
5. When the crust is finished baking, remove from the oven and pour the filling on top.
6. Bake for 25-30 minutes, until a knife comes out cleanish.
   

Sopaipillas

Ingredientes:
4 tazas de harina - 4 cups of flour
1/4 cuchara de te bicarbonato - 1/4 teaspoon of baking soda
1/4 taza aceite - 1/4 cup oil
3/4 cuchara grande sal - 3/4 tablespoon salt
1/2 tarro chico zapallo - 8oz. can of pumpkin
1 cuchara grande levadura - 1 tablespoon of yeast

Preparacion:

Poner el zapallo en un bowl con agua y calentarlo en el microondas.
Put the pumpkin in a bowl with a small amount of water, and heat it in the microwave for 1 minute 30 seconds.

Por mano/ by hand:
Apilar la harina y hacer un hueco en el medio. Agregar zapallo, sal, levadura, bicarbonato, y aceite.
Make a pile with the flour and knead the pumpkin, salt, yeast, baking soda, and oil into the flour.

With electric mixer:
Mix pumpkin, salt, yeast, baking soda, oil, and flour together.

Cortar en pequenos trozos. Hacer sopaipillas (redondear los trozos de masa).
Cut into small pieces. Make sopaipillas by rolling into balls and flattening.

Monica's method: Roll out dough with rolling pin and cut out with a biscuit cutter or plastic lid.

Dejar liudar unos minutos.
Let rise a few minutes.

Freir.
Fry in hot oil.

Servir caliente!
Serve hot!

Pumpkin Custard

• 5 egg
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon each ground allspice, ginger and nutmeg
• 1 1/3 cup canned pumpkin (1 large can)
  
• 2 cups evaporated milk
• 
  

  TOPPING:

• 1/4 cup brown sugar
• 8 teaspoons all-purpose flour
• 1 teaspoon ground cinnamon
• 4 teaspoons cold butter
• 8 tablespoons chopped pecans

In a bowl, beat the eggs. Add brown sugar, vanilla, salt and spices. Stir in pumpkin and milk. Pour into two greased 8 inch pie pans. Bake at 325° for 20 minutes. Meanwhile, for topping, combine brown sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; stir in pecans. Sprinkle over custard. Bake 25 minutes longer or until a knife inserted near the center comes out clean. Yield: 8 servings.

Pumpkin Orange Cake

Orange Pumpkin Cake

1/2 cup (125 ml) butter, softened
1 cup (250 ml) granulated sugar
2 tbsp (10 ml) finely grated orange zest
2 eggs
14 oz (400 ml) can cooked pumpkin
2 cups (500 ml) all purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground nutmeg
pinch of salt
2/3 cup (160 ml) 18%cream

1. Butter a 9 inch (23 cm) springform pan. Line base and side
with parchment paper. Preheat oven to 350°F (180°C).
2. Beat butter, sugar and zest in a medium bowl with an electric
mixer until light and creamy. Add eggs, one at a time, beating
well after each addition. Add the pumpkin. Stir until
combined (mixture may look curdled).
3. Add remaining ingredients and stir until combined. Spoon
mixture into prepared pan. Bake in preheated oven for
50 to 60 minutes or until done when tested with a toothpick
or cake tester.

Orange curd

1/4 cup fresh lemon juice
2 teaspoons unflavored gelatin
1 1/2 cups sugar
1 cup orange juice
9 large egg yolks
3 tablespoons grated orange peel
2 teaspoons grated lemon peel
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

1 Place lemon juice in small bowl or custard cup. Sprinkle gelatin over. Let stand 15 minutes.

2 Whisk sugar, orange juice, yolks, orange peel, and lemon peel in heavy large saucepan to blend. Add butter. Whisk over medium heat until curd thickens and bubbles begin to appear at edges, about 9 minutes. Remove from heat. Add gelatin mixture. Whisk until gelatin dissolves. Transfer curd to small bowl. Press plastic wrap onto surface of curd. Chill overnight.

Pumpkin Pie

• ¾ cup sugar
• ½ t salt
• 1 t cinnamon
• ½ t ginger
• ¼ t cloves
• 2 eggs
• 1-15 oz. can pumpkin
• 1-12 oz. can evaporated milk
• 1 unbaked pie crust

Heat oven to 425. Mix dry ingredients, beat eggs in, add pumpkin and gradually add milk. Pour into crust. Bake at 425 for 15 mins, reduce temperature to 350 and bake for 40-50 minutes until knife or toothpick comes out clean. Cool slowly to prevent cracking. For fun, use the leftover pie crust to make leaves to set on the rim of the pie. Use a knife to cut the outline of leaves, and then score one line longways, and small lines at an angle to the long line to depict the veins. (Or purchase some leaf cookie cutters.) Placing the leaves on the pie filling causes it to bake unevenly.

Pumpkin Chocolate Chip Bread

• 2 cups sugar
• ¾ cup vegetable oil
• 4 eggs, beaten
• 16 oz. can pumpkin (2 cups)
• ~2/3 cup water (depending on humidity)
• 3 ½ cups flour (GF for gluten free)
• 2 tsp baking soda
• 2 tsp salt
• 1 tsp nutmeg
• 1 tsp allspice (optional)
• 1 tsp cinnamon
• ½ tsp cloves
• 2 cups chocolate chips (for dairy free, use DF chocolate chips)

Cream sugar and oil together. Add eggs and pumpkin, mix well. Sift dry ingredients, add alternately with water as needed. Pour into 2 well greased & floured 9 x 5 loaf pans. Bake at 350 for 1+ hours. Alternately, makes 24 muffins.