Pumpkins, a native to the Americas, are actually in the squash family. Their late season harvest and long storage at
cool temperatures make them an ideal autumn-into-winter vegetable. The pumpkin’s inner flesh contains a rich
source of potassium and vitamin A in the phytonutrient forms of beta-carotenes and carotenoids. Besides being eaten
cooked in recipes, raw pumpkin can be grated and added to salads. The pumpkin seeds, eaten raw or soaked, are high
in protein and a rich source of vitamin A, zinc, potassium and phosphorous.
Easy Oven Baked Pumpkin
With a serrated knife or carving tool, cut pie pumpkin in half from stem end to bottom. Scrape out seeds and fibers
with a strong metal serving spoon. Place halves, cut side down, on a lightly greased or parchment covered cookie
sheet. Bake in a 350 degree Fahrenheit oven until cooked or a knife inserts easily. Cool and scoop out pumpkin meat.
(A 3 lb. pumpkin takes about 45-60 minutes to bake and yields about 3 cups of cooked, mashed pumpkin.)
3 Tb. butter or vegetable oil
3 cups cooked pumpkin
2 Tb. chopped fresh ginger root
3 cups bone-based chicken stock or vegetable stock
Salt and pepper to taste
1/4 -1/3 cup heavy cream
3-4 threads of saffron
Over low heat, melt butter in a large stock pot. Add chopped onions and cook until translucent. Add cooked pumpkin,
chopped ginger, stock, salt and pepper. Bring to a simmer. In a blender, puree soup mixture in small batches until
smooth (or in the pot with an immersion blender).
Return to pot and simmer until hot.
Finish with cream and saffron before serving.
Serve in carved out pumpkin terrine.
Optional: Add a dollop of sour cream and a sprinkle
of pumpkin seeds to the individual bowls.
© Donna Wild 2016
This is the recipe for a more natural version of pumpkin pie filling that I make for my family. It is made with less
processed and all natural ingredients. Use it to fill your pie or bake it in individual ramekins or in a fresh pumpkin shell
for a crust-less version.
2 eggs, slightly beaten
2 cups cooked and mashed pumpkin
(or 16 oz canned pumpkin)
½ cup maple syrup
½ tsp salt
1 tsp ground cinnamon
½ tsp. ground ginger
¼ tsp ground cloves
½ c. heavy cream
In a large bowl with a whisked or spoon, mix together all of the above ingredients in the order listed. Pour custard into
a 9 inch unbaked pie crust, individual ramekins or pie pumpkin shell. Bake in a preheated 425 degree Fahrenheit for
15 minutes, reduce heat to 350 degrees and bake until knife inserted comes out clean, about an additional 45 minutes
for a pie or pumpkin shell, 15 – 20 minutes for ramekins. Cool on a rack. Serve with a dollop of fresh whipped cream or
If you are sensitive to dairy, try substituting ½ cup almond milk for heavy cream.
© Donna Wild 2016