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Recipes - Pumpkin
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Pumpkin Flan with Pumpkin Seed Praline
Accompaniment: pumpkin-seed praline
2 cups sugar
1 cup whole milk
2 (5-oz) cans evaporated milk (1 1/3 cups)
5 large eggs
1/4 teaspoon salt
15-oz can solid-pack pumpkin (1 3/4 cups)
2 tablespoons premium golden agave tequila such as Herradura Reposado, or bourbon
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmegPreheat oven to 375°F.
Heat a 2-quart soufflé dish or round ceramic casserole in middle of oven.
Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with
a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden,
about 5 minutes. Quickly and carefully remove hot dish from oven and immediately pour caramel
into dish, tilting it to cover bottom and sides. (Leave oven on.) Keep tilting as caramel cools and
thickens enough to stay in place.
Scald whole milk with evaporated milk in a saucepan and remove from heat. Beat eggs and
remaining cup sugar with an electric mixer until smooth and creamy. Beat in salt, pumpkin,
tequila, and spices. Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture
in a slow stream until combined well.
Pour custard over caramel in dish and set in a water bath of 1 inch hot water. Put pan in middle
of oven and lower temperature to 350°F. Bake until golden brown on top and a knife inserted in
center comes out clean, about 1 1/4 hours, possibly longer. Remove dish from water bath and
transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
To unmold flan, run a thin knife around flan to loosen from sides of dish. Wiggle dish from side to
side and, when flan moves freely in dish, invert a large serving platter with a lip over dish. Holding
dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour
out over and around it. Cut flan into wedges and serve with caramel spooned over and with
shards of praline.
Makes 8 to 10 servings.
Gourmet
November 1999
Accompaniment: pumpkin-seed praline
2 cups sugar
1 cup whole milk
2 (5-oz) cans evaporated milk (1 1/3 cups)
5 large eggs
1/4 teaspoon salt
15-oz can solid-pack pumpkin (1 3/4 cups)
2 tablespoons premium golden agave tequila such as Herradura Reposado, or bourbon
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmegPreheat oven to 375°F.
Heat a 2-quart soufflé dish or round ceramic casserole in middle of oven.
Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with
a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden,
about 5 minutes. Quickly and carefully remove hot dish from oven and immediately pour caramel
into dish, tilting it to cover bottom and sides. (Leave oven on.) Keep tilting as caramel cools and
thickens enough to stay in place.
Scald whole milk with evaporated milk in a saucepan and remove from heat. Beat eggs and
remaining cup sugar with an electric mixer until smooth and creamy. Beat in salt, pumpkin,
tequila, and spices. Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture
in a slow stream until combined well.
Pour custard over caramel in dish and set in a water bath of 1 inch hot water. Put pan in middle
of oven and lower temperature to 350°F. Bake until golden brown on top and a knife inserted in
center comes out clean, about 1 1/4 hours, possibly longer. Remove dish from water bath and
transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
To unmold flan, run a thin knife around flan to loosen from sides of dish. Wiggle dish from side to
side and, when flan moves freely in dish, invert a large serving platter with a lip over dish. Holding
dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour
out over and around it. Cut flan into wedges and serve with caramel spooned over and with
shards of praline.
Makes 8 to 10 servings.
Gourmet
November 1999
What do you get if you divide the circumference of a pumpkin by its diameter?
Pumpkin pi.
Pumpkin pi.
Pumpkin Seed Praline
1 cup sugar
1/2 cup water
1 cup hulled (green) pumpkin seeds, toasted
Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low
heat, stirring slowly with a metal fork, until melted and pale golden. Cook caramel without stirring,
swirling pan, until deep golden. Immediately stir in pumpkin seeds and quickly pour onto foil,
spreading into a thin sheet before it hardens. (If caramel hardens and is difficult to spread, put in a
400°F oven until warm enough to spread, 1 to 2 minutes.)
Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.
Makes 8 to 10 servings.
Gourmet
November 1999
1 cup sugar
1/2 cup water
1 cup hulled (green) pumpkin seeds, toasted
Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low
heat, stirring slowly with a metal fork, until melted and pale golden. Cook caramel without stirring,
swirling pan, until deep golden. Immediately stir in pumpkin seeds and quickly pour onto foil,
spreading into a thin sheet before it hardens. (If caramel hardens and is difficult to spread, put in a
400°F oven until warm enough to spread, 1 to 2 minutes.)
Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.
Makes 8 to 10 servings.
Gourmet
November 1999
Pumpkin Pulp for Cooking
- Using a medium sized pumpkin or smaller, cut in half and scrape the inside. Seperate seeds
from stringy stuff and put aside for roasting. - Line a large baking pan aluminum foil. This will minimize the cleanup task.
- Place the pumpkin pieces onto the baking pan.
- Bake in the oven at 375 degrees for one to 1 1/2 hours, or until pulp is soft.
- Remove the pulp from the rind with a spoon and discard the rind.
- Blend the pulp until smooth using a blender, food processor or mixer.
- To create a really thick puree, put the pulp into a cheesecloth and squeeze out excess
water.
Roasted Pumpkin Seeds
- Separate seeds from pulp and rinse thoroughly.
- Soak seeds for 10 minutes in a bowl filled with 4 parts water to 1 part salt.
- Discard salt water and drain seeds. In the meantime, preheat an oven to 475F.
- Toss seeds with olive oil and kosher or sea salt. Spread in a shallow pan with sides.
- Roast seeds for 5 to 7 minutes, or until lightly tan in color. Stir periodically while roasting.
- Allow seeds to cool slightly before eating.