Pumpkin Month - Pumpkin Rice Pudding

Another yummy looking pumpkin recipe:

CREAMY PUMPKIN RICE PUDDING
PREP: 25 min.
BAKE: 1 HR. 5 min.
COOK: 15 min.
STAND: 15 min.
OVEN: 325 degrees F

2/3 cup water
1/3 cup uncooked long grain rice
3 eggs, lightly beaten
1 cup milk
2/3 cup Pumpkin Puree or canned pumpkin
1/3 cup packed brown sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
¼ tsp. salt
¾ cup dried cranberries or raisins
1 medium red apple and/or green pear, cored and thinly sliced (1 cup)
½ cup coarsely chopped walnuts, toasted
2 Tbsp. honey

1. Preheat oven to 325 degrees F. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.

2. In medium bowl combine eggs, milk, Pumpkin Puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and ½ cup of the cranberries. Pour mixture into 1-1/2 quart straight sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.

3. Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.

4. Meanwhile, in bowl combine remaining ¼ cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey and cranberries. Spoon over pudding. Serve warm.

5. To store, cover and refrigerate up to 24 hours.

SERVES 6.

Pumpkin Month - Roasted Pumpkins with Bacon & Brown Sugar

Today is such a dreary day that I chose this recipe to lift our spirits and nourish our souls. Well, if that doesn't work there is always the bacon. It is said to make almost everything taste better, or so I've heard. This is the perfect weather for staying home and making something yummy!


This recipe says that pie pumpkins are small, sweet pumpkins grown for eating. Look for even coloring and no soft spots. Sounds like good advice!


ROASTED PUMPKINS WITH BACON & BROWN SUGAR
Prep: 15 min.
Roast: 20 min.
Oven: 400 degrees F

6 slices bacon, crisp-cooked and drained, drippings reserved
2 2-to-4 pound pie pumpkins
1 tsp.salt
¼ tsp. coarsely ground black pepper
¼ cup packed brown sugar
2 tsp. fennel seed, crushed
2 to 3 green onions, diagonally sliced

1. Preheat oven to 400 degrees F. Cut off top ¼ of pumpkins. Remove seeds and strings; reserve 2/3 cup pumpkin seeds.

2. Place pumpkins, cut side up, in foil-lined baking pan. Brush insides with some of the bacon drippings and sprinkle with salt, pepper, and brown sugar. Replace lids. Roast pumpkins in oven 20 minutes.

3. Meanwhile, in skillet stir together pumpkin seeds, fennel seed, green onions, and remaining bacon drippings. Add skillet to oven during last 10 minutes of roasting.

4. Remove pumpkins and seed mixture from oven. Sprinkle inside of pumpkins with seed mixture and crumbled bacon. To serve, use a large spoon to scoop out insides or use knife to cut into wedges.
Serves 8 to 10.