Pumpkin Month -- Pumpkin Black Bean Bake

First things, first. Do you use canned pumpkin when you make a pumpkin dish? I have never seen a "pie" pumpkin in a grocery store but I haven't really looked that hard.

This recipe looks yummy!

PUMPKIN BLACK BEAN BAKE
Serves 6

Prep: 30 min.
Bake: 20 min.
Oven: 400 degrees F

1 lb ground beef
2 cups ½ inch pieces peeled pie pumpkin or winter squash
1 medium onion , coarsely chopped
1 15-oz can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 4-oz can diced green chilies
½ tsp. salt
½ cup lower-sodium beef broth
1 3-oz pkg. cream cheese, softened
1 8-1/2 –oz pkg. corn muffin mix
1 egg, lightly beaten
1/3 cup milk
1/3 cup Pumpkin Puree, recipe below or canned pumpkin
Jalapeno-Olive Relish (optional), recipe below

1. Preheat oven to 400 degrees F. In a large skillet cook ground beef, pumpkin, and onion over medium heat until meat is browned and onion tender, breaking up ground beef with spoon; drain fat. Stir in black beans, corn, chilies, and salt. Heat through. Stir in broth and cream cheese until blended. Transfer mixture to 2-1/2 quart baking dish.

2. In medium bowl stir together corn muffin mix, egg, milk, and Pumpkin Puree until just combined. Spoon over beef mixture.

3. Bake 20 minutes or until toothpick inserted into topper comes out clean. Serve with Jalapeno-Olive Relish.


JALAPENO-OLIVE RELISH: In a small bowl combine ¼ cup halved pitted green olives; 1 to 2 jalapeno peppers,* sliced; 6 cherry tomatoes, quartered; and 1 to 2 tablespoons snipped fresh cilantro. SERVES 6

*Hot chile peppers contain oils that can burn skin and eyes. When working with them, wear plastic or rubber gloves.

PUMPKIN PUREE
Makes 5 Cups Puree

PREP: 15-min
COOK: 1 hour
OVEN: 375 degrees F

2 3-1/2 lb. pie pumpkins

1. Preheat oven to 375 degrees F. Cut pumpkins in 5 x 5 inch pieces. Remove seeds and strings. Arrange pieces in single layer, skin side up, in a foil-lined baking pan.

2. Bake, covered, 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in blender or food processor.

3. Cover and blend or process until smooth. Transfer to freezer bags. Store in refrigerator up to 3 days or freeze up to 6 months. Thaw in refrigerator to use.

All recipes are from Better Homes & Gardens, October 2009

Pumpkin Month - Pumpkin Cheesecake II

Pumpkin Cheesecake with Gingersnap-Pecan Crust
And maple sour cream topping
Makes one 9” cheesecake

For the Crust –

PROCESS; STIR IN:
24 small gingersnap cookies (to make 1 cup crumbs)
4 graham crackers (to make ½ cup crumbs)
½ cup pecan halves, toasted
3 Tbs. unsalted butter, melted
2 Tbs. sugar
Pinch of Salt

For the Filling –
BEAT; ADD:
3 pkg. cream cheese, at room temperature (8 oz each)
1 cup sugar
1 can pumpkin puree (15 oz.)
3 eggs
1 tsp. vanilla extract
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground cloves
Juice of ½ a lemon


For the Topping –
WHISK TOGETHER:
1-1/2 cups sour cream
1/3 cup pure maple syrup

Preheat oven to 325 degrees; coat a 9” springform pan with nonstick spray.

Process gingersnaps for the crust in a food processor until fine (remove any big chunks); transfer to a bowl. Process crackers until fine and add to cookie crumbs. Pulse nuts until chopped and add to crumb mixture. Stir in butter, 2 Tbs. sugar, and salt until sandy, then press into the bottom and 1” up the sides of prepared pan. Place pan on baking sheet and bake for 10 minutes, or until lightly golden. Remove and cool slightly.

Beat cream cheese and 1 cup of sugar for the filling in a bowl with a hand mixer until fluffy. Add pumpkin, eggs, vanilla, spices, and lemon juice; beat until incorporated, scraping down the sides of the bowl periodically.

Pour filling over crust and bake 50-55 minutes, or until sides are set but center is still slightly jiggly. Remove cheesecake from oven (leave oven on).
Whisk sour cream and syrup for the topping together in a small bowl. Carefully spread topping over cheesecake, return it to the oven, and bake 15 minutes more, or until set. Turn oven off, crack the door, and leave cheesecake inside for 20 minutes. Remove from the oven, cool to room temperature, then cover loosely with plastic and chill overnight. To serve, remove sides from the pan, then slice with a sharp knife dipped in hot water and wiped dry before each cut.

Total Time: 1 hours 30 minutes, plus cooling