Tag: pumpkin

Chèvre and Pumpkin Lasagna

Courtesy of Lisa Bean, who brought this dish to our annual meeting on 11/3/12.

Chevre and Pumpkin Lasagna

Adapted from Andrew Schloss, Art of the Slow Cooker


3 T olive oil

3 large onions halved and sliced thin

4 cloves of garlic minced

1 ½ t kosher salt

¾ t ground pepper

1 t dried sage

1 t dried thyme

pinch of red pepper flakes

1 T flour

1 ½ c vegetable broth

2 T balsamic vinegar

¼  c chopped parsley

1 can pumpkin puree (15 oz)

2 large eggs

¼ c seasoned bread crumbs

1/3 chopped pine nuts

¾ c grated Parmesan cheese

12 cooked lasagna noodles

8 oz fresh chevre broken into small pieces


Heat 2 T oil in skillet add onions and cook until lightly browned (10 min).  Add 3/4ths of garlic, 1  t salt, ½ t  pepper, sage, thyme, red pepper and flour,  stir until onions well coated – (one Minute)  add vegetable broth slowly and stir until slightly thickend – add vinegar and half the parsley  set aside.

Mix, pumpkin, eggs, bread crumbs, pine nuts , remaining parsley and garlic, 1/2 t of salt and one ¼ t  of pepper in a separate bowl.

Coat lasagna pan with olive oil. Spoon ¼ of onions on bottom , top with three lasagna noodles, then 1/3 of pumpkin, one third of the chevre , one third of remaining onions, repeat  twice  – last layer should be noodles.  Cover and bake for one hour  at 350 –  for last  10 or 15 minutes uncover and top with remaining parmesan cheese.

Easy as Pie…Pumpkin Pie!

I think I have finally found the perfect fresh pumpkin pie recipe. This might even pass the husband test. This was this best pumpkin pie I ever made, and it might even be the best I ever tasted!

My issue with fresh pumpkin pies has been that they taste blah. Not pumpkiny, but watery, pulpy, just not good at all. So I researched a few recipes and hit upon one that seemed good. This recipe also gave me tips on how to make the filling smooth etc., and a secret ingredient, molasses. Wouldn’t you know I didn’t have molasses? Well they don’t call me the queen of punt for nothing! I used dark karo syrup and brown sugar and it worked. Next time I will use molasses, in fact, next time I will try the recipe exactly as written. Sure, right, but there’s a first time for everything!

I am going to give you the recipe as I made it, also the original before I changed it. Make them both, you decide.

Be aware that sometimes your pumpkin may just not be a tasty pumpkin. I try to use sugar pie pumpkins. I try to choose ones that are small but heavy for their size.

Homemade Fresh Pumpkin Pie as I made it

Single, unbaked crust
2 large eggs
1/2 c fat free evaporated milk
1 1/2 c pumpkin puree (instructions below)
2 tbsp butter, melted
1/2 c brown sugar, packed
2 tbsp dark Karo syrup
1 tsp pumpkin pie spice (I use Penzey’s)
1/8 tsp cinnamon
Pinch salt

Preheat oven to 350 degrees.
Beat eggs until frothy, add milk. Whisk in pumpkin, sugar, syrup, butter, salt and spices. Whisk until well blended.
Pour filling into crust, bake until center is firm, 45-50 minutes. Cool completely on wire rack.

Homemade Pumpkin Pie – original recipe

Unbaked single crust
2 large eggs
3/4 c milk
1 1/4 c pumpkin puree
2 tbsp butter, melted
1/2 c sugar
1 tbsp dark molasses
1/2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
Pinch salt

Preheat oven to 350.
Heat milk in saucepan over medium heat until just starts to bubble around edges. Remove from heat.
Beat eggs until frothy, add milk stirring constantly. Stir in pumpkin, sugar, butter, molasses, salt and spices. Whisk until well blended.
Pour into prepared our crust, bake until center is firm 45 minutes. Cool on wire rack.

How to make pumpkin puree

Split pie pumpkin in half cross wise, remove seeds and fibers.
Place cut side down on lightly greased baking sheet. Bake at 325 until tender, about 1 hour.
Scrape pulp away from skin, discard skin.
Place pulp in blender or food processer, process in batches until smooth.
Push puree through a course sieve. Puree can be stored in freezer for up to 6 months.

My way of doing things

Cut pumpkin, remove stem. Place cut side down on greased baking sheet, seeds pulp and all.
Bake at 350 until tender, scrape away seeds and fibers, discard. Then scrape pumpkin pulp into bowl, discard shell. Blend until smooth with stick blender.