Best 6 Cooked Pumpkin Recipes

SLOW-COOKED PUMPKIN APPLE COBBLER

Steps:

• In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla., In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture., Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.

PUMPKIN STEW (COOKED IN THE PUMPKIN)

Steps:

• Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
• Brown the meat in a Dutch oven, then add all the cut up vegetables, salt, pepper, and water. Let simmer 1 hour.
• Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.
• Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.

PAN COOKED PUMPKIN

Steps:

• Melt 10 grams of butter in large fry pan.
• Cook bacon and garlic till browned lightly.
• Remove from pan, drain on paper towel.
• Into the same pan, add boiling water and diced pumpkin.
• Cover and cook 10 - 15 minutes till tender.
• Return bacon mixture and cook uncovered for a further 10 minutes.
• Add green onions and season to taste, toss gently.

PUMPKIN COOKED IN RAW SUGAR

Steps:

• Pierce the shell-like outer rind of the pumpkin in several places to enable the syrup to penetrate the flesh and cut into pieces about 3 inches (8 cm) square, leaving the fibrous flesh and seeds inside.
• In a wide, heavy saucepan put enough water to completely cover the pumpkin. Add the brown sugar and cinnamon sticks and bring to a boil. Add the pieces of pumpkin and guavas and cook over fairly high heat, moving the pieces around from time to time to avoid sticking. Cover the pan and cook for about 15 minutes, then remove the lid and continue cooking until the syrup has reduced and the flesh of the pumpkin is a rich brown.

PUMPKIN BUTTER (COOKED)

Steps:

• In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
• Place over medium high heat and bring to a boil.
• Reduce heat and simmer, stirring constantly for 5 minutes.
• Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top.
• Remove air bubbles; wipe jar rims.
• Cover at once with metal lids, and screw on bands.
• Process in a boiling water bath for 10 minutes.

COOKED PUMPKIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Cut pumpkin into small manageable pieces and cut off pith and seeds.
• Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
• When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.