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Pampered Chef: Can I use real pumpkin?

  1. koren

    koren Member

    64
    0
    I am doing a show the day after halloween- thought I'd make the microwave spiced pumpkin cake recipe. I've always used canned pumpkin. Does anyone know how to substitute real fresh pumpkin (I may not do it at the show that way, but thought it'd be a great tip for folks!)
    Thanks!
     
    Oct 28, 2005
    #1
  2. The best cooking pumpkin is the CHEESECAKE PUMPKIN. It is white and is flat on top and bottom. They can buy it at a specialty store or at a pumpkin patch.

    Another pumpkin good to bake are orange softball size pumpkins.

    To cook fresh pumpkin:

    Wash the outside. Cut it in half and take out all the seeds. Preheat your oven to 325 degrees. Put your pumpkin in a roasting pan, cut side up, and cover it with foil. If they have both rectangle baker and it's lid, that will do fine. Bake until pumpkin is soft and a fork can pierce the inside flesh. I wish I could tell you the baking time, but I have never timed it.
     
    Oct 28, 2005
    #2
  3. adventurechef

    adventurechef Member

    172
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    Pumpkin Substitution

    Looking at my latest copy of Cooking Light (Nov 2005) I saw a note about pumpkins.

    It says that "canned product makes a perfectly fine substitute for fresh roasted pumpkin and will save you plenty of time and work." I don't see why you cannot substitute the other way around.

    Some pumpkin facts: 1 cup of canned pumpkin puree contains 310 % of the recommended daily allowance for vitamin A. Pumpkin is also rich in vitamin C, calcium, fiber, and potassium.
     
    Oct 29, 2005
    #3
  4. Recipe

    Oooo Could you please send me the recipe for the micro pumpkin cake?

    Thanks!
    Taniesa
     
    Oct 30, 2005
    #4
  5. koren

    koren Member

    64
    0
    Quick Pumpkin Spice Cake Recipe

    Thank you guys for the tips! My guests loved having a good way to use their pumpkins.
    Here's the recipe, Taniesa.
    Quick Pumpkin Spice Cake (From All the Best)

    Brush stoneware fluted pan with vegetable oil with pastry brush. In classic batter bowl, combine 3 eggs and1 15 oz can pumpkin; whisk until smooth. Add a package of spice cake mix, whisk until thouroughly blended, about 1 minute. Pour into pan and spread easily.

    Microwave cake on high in 14 minutes until Cake tester comes out clean (cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. loosen cake from sides of pan. Invert onto serving plate and cool at least 30 min.

    For glaze, combine 1 c. powdered sugar and 3-4 teaspoons milk to make a thick glaze. Spread evenly over top of cake. Arrange 12 pecan halves (opt.) evenly over top of cake, if desired. Sprinkle with the zest of 1 orange.

    It is quite yummy and incredible easy, and reminds folks of the versatility of stoneware!
     
    Nov 5, 2005
    #5
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