Pumpkin dishes for Halloween
Pumpkin is an awesome decoration for Halloween but also a tasty treat for the table. The Wispence team has put together a few delicious pumpkin recipes. Bon appetit!
Buckwheat porridge in pumpkin
Pumpkin - 3 kg
Sweetener - 10 g
Buckwheat - 500 gr
Leg of lamb - 500 gr
Garlic - 5 cloves
Salt - 1 tsp
Ground black pepper - 1 tsp
Olive oil - 50 ml
Bulb onion - 1 piece
Vegetable oil - 20 ml
Cut off the top of the pumpkin. Clean out all the seeds and pulp. From the inside, rub the walls of the pumpkin with salt, sugar and black pepper.
Put the pumpkin pot with lid in the oven and bake for 1 hour at 350° F.
While the pumpkin is baking, fry finely chopped pieces of lamb, onions and a little pumpkin pulp in vegetable oil.
Cook buckwheat porridge and mix it with meat. Take the pumpkin out of the oven.
Fill the pumpkin with porridge, add garlic cloves and half a glass of boiled water.
Cover the pumpkin with a pumpkin lid. Using a brush on the outside, grease the pumpkin with olive oil for shine. Then put the pumpkin in the oven for another 1 hour and bake at 350° F.
Pumpkin curd pie
Thin oat flakes - 110 gr
Butter - 50 gr
Egg yolk - 1 pc
Baking dough - 3 gr
Candied kumquat - 100 gr
Chicken egg - 2 pieces
Cottage cheese 15-18% fat - 175 gr
Sweetener - 140 gr
Salt - 1/4 tsp
Pumpkin - 700 gr
Ground ginger - 1 tsp
Egg white - 1 piece
Grind the oatmeal to flour using a blender. Pour the oatmeal into another container and grind all the other ingredients for the dough in a blender until smooth: yolk, cottage cheese, butter, salt and sugar.
Mix oatmeal with baking powder. Add the flour into the blender with the chopped mixture. Stir until smooth. Cover the resulting dough with foil and refrigerate for 15 minutes.
Let's start filling the pie. Cut the pumpkin pulp into small cubes. Cut the kumquat into thin slices and mix with the pumpkin cubes. Add ground ginger and mix.
Take the dough out of the refrigerator and cut it into two pieces so that one piece is twice the size of the other.
Roll out the larger piece of dough and put it on the bottom of the baking dish. Divide the smaller piece into 4 equal parts. Roll the sausages out of them and place them along the edges of the dough. These will be the sides of the pie. We press the sausages to the sides of the form. You should have nice pie rims.
Beat two eggs and the remaining protein with a mixer. Then add sugar and beat for a couple more minutes. Add cottage cheese to the mixture. Put the pumpkin filling and the egg-curd mixture on the dough.
Bake for 30 minutes at 400° F. Once the cake is browned, reduce heat, then remove.
Pumpkin pulp - 500 gr
Powdered sugar - 1 glass
Lemon zest - 1 tablespoon
Egg whites - 4 pcs
Rub the pumpkin on a coarse grater and simmer a little. Add the zest and cool.
Beat the egg whites with powdered sugar until they form steep peaks.
Mix the eggs with the pumpkin, put them in small tins and bake in the oven until golden brown for 30-35 minutes at a temperature of 375° F.
Pumpkin pulp - 1 kg
Sugar - 3.5 cups
Ground cinnamon - 1 tsp
Coconut flakes - 200 gr
Cut the pumpkin into small cubes, add a little water and cinnamon. Simmer until soft and knead in puree.
Add sugar to the puree and cook until thick.
Add coconut flakes and mix. Then spread the mass on a greased baking sheet, bake in the oven until tender. Take out of the oven and let cool. Cut into squares.
Sprinkle the sweets with coconut before serving.
On the Wispence platform, you will find even more delicious recipes for healthy pumpkin nutrition. Go ahead and register. We hope your Halloween is scary and terribly delicious!