Best 5 Pumpkin Cooked In Raw Sugar Recipes
Seeking a sweet and delectable treat that embodies the essence of fall? Look no further than our collection of pumpkin recipes cooked in raw sugar, a delightful fusion of flavors that will tantalize your taste buds. From the classic Pumpkin Pie with its creamy, velvety filling nestled in a flaky crust, to the indulgent Pumpkin Cheesecake boasting a rich, decadent texture, these recipes offer a delightful array of options to satisfy any sweet craving. Pumpkin Muffins, with their tender crumb and bursts of pumpkin flavor, make for a perfect grab-and-go breakfast or afternoon snack. And for those seeking a unique twist, our Pumpkin Bread with Cream Cheese Swirl combines the comforting flavors of pumpkin and cream cheese in a moist, flavorful loaf.
These recipes not only promise culinary satisfaction but also embrace the natural goodness of raw sugar, an unrefined sweetener that retains its inherent molasses content. This imparts a subtle caramel-like flavor and a slightly chewy texture, adding depth and complexity to each dish. Whether you're a seasoned baker or just starting your culinary journey, these recipes are sure to impress with their ease of preparation and delectable results. Embark on a delightful adventure as you explore the exquisite flavors of pumpkin and raw sugar, creating memories that will last a lifetime.
FRESH SUGAR PUMPKIN PIE
Starting with fresh sugar pumpkins beats canned when you have a little time, plus you get the seeds to roast as a snack!
Provided by Lori B Howe
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; lightly oil the foil.
- Arrange pumpkin halves onto the prepared baking sheet, cut sides down.
- Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle.
- Increase oven heat to 425 degrees F (220 degrees C).
- Scrape pumpkin flesh into a large mixing bowl. Add eggs, heavy cream, sour cream, demerara sugar, flour, pumpkin pie spice, and salt; beat until smooth. Pour the pumpkin mixture into pie crusts.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 364 calories, Carbohydrate 50.3 g, Cholesterol 67.6 mg, Fat 17.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 8.2 g, Sodium 333.1 mg, Sugar 27.2 g
PUMPKIN PUREE
Learn how to make pumpkin puree from scratch using this easy recipe from Food Network.
Provided by Alton Brown
Time 1h57m
Yield 2 to 2 1/2 pounds puree
Number Of Ingredients 2
Steps:
- Heat the oven to 400 degrees F.
- Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
- Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
- Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
PUMPKIN COOKED IN RAW SUGAR
Provided by Diana Kennedy
Categories Vegetable Breakfast Dessert Side Thanksgiving Kid-Friendly Halloween Pumpkin Fall Vegan Guava Cinnamon Simmer Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 30 pieces
Number Of Ingredients 5
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.
COOKED PUMPKIN
Here is an easy method for cooking fresh pumpkin and making your own puree.
Provided by Vi
Categories Side Dish Vegetables Squash
Yield 30
Number Of Ingredients 1
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.
Nutrition Facts : Calories 13.8 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 0.7 g
SUGAR-PUMPKIN PUREE
Use this as a base for pumpkin recipes such as pies, tarts, or our Pumpkin and Pecorino Gratin.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 1
Steps:
- Set a steamer basket in a saucepan filled with 1 inch water. Cover; bring to a boil. Add pumpkin. Cover; cook until very tender, about 15 minutes. Puree in a food processor until smooth.
Nutrition Facts : Calories 40 g, Fat 1 g, Fiber 5 g, Protein 2 g
Tips:
- Choose a sugar with a good flavor. Muscovado sugar, brown sugar, and coconut sugar are all good choices, but you can use any type of sugar you like.
- Use a variety of spices to add flavor to the pumpkin. Cinnamon, nutmeg, ginger, and cloves are all classic spices that work well with pumpkin. You can also add other spices, such as allspice, cardamom, or coriander.
- Cook the pumpkin slowly over low heat. This will help the sugar to caramelize and the pumpkin to become tender.
- Don't overcook the pumpkin. The pumpkin should be tender but still hold its shape.
- Serve the pumpkin warm or at room temperature. You can also chill it and serve it cold.
Conclusion:
Pumpkin cooked in raw sugar is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as a side dish, a main course, or a dessert. It can also be used as an ingredient in other dishes, such as pies, cakes, and breads. No matter how you choose to enjoy it, pumpkin cooked in raw sugar is sure to please.
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