Whole Pumpkin Baked With Cream And Cheese Recipes

BAKED WHOLE PUMPKIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut the lid off the pumpkin and remove the seeds.
• Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top the butter. Replace lid on pumpkin and place in a baking pan.
• Bake at 350 degrees F (175 degrees C) for 1 to 1-1/2 hours or until mixture has set like a custard. Serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.

WHOLE BAKED PUMPKIN WITH CREAM

Steps:

• Preheat the oven to 375⁰. Slice the top off the pumpkin ¾ of the way up the top and retain; this is your lid. Scoop out the seeds and superficial fibers from the pumpkin. Place the pumpkin on a baking sheet or in a baking dish.
• Put enough shredded Gruyere into the empty cavity of the pumpkin to fill about a third of it, then pour in the cream until the cavity is two-thirds full. Add a generous pinch of nutmeg, a bit of salt and pepper. Throw in the butter and then top with your pumpkin lid so the pumpkin is whole again.
• Cook for 45 minutes to 1 ½ hours depending on the pumpkin. Test for doneness by removing the lid and poking the flesh from the inside. It should be quite tender. The skin may be slightly burnt and just beginning to sag.
• Serve whole and scoop out plenty of flesh with the creamy cheesy liquid into soup bowls.

BAKED PUMPKIN WITH CREAM & ONIONS

Steps:

• Cut the top(s) off the pumpkin or squash to make a lid. Scoop out all the seeds from the inside and discard.
• Heat oven to 180C/160C fan/gas 4. Gently cook the onions in the butter until very soft but not browned. Stir in the sugar and sage for a few mins. Take off the heat and add the cream, cheese and breadcrumbs with lots of seasoning. Spoon into the pumpkin or squash, then replace the lid(s). Wrap in foil, place on a baking sheet and bake the large pumpkin for 1½ hrs or minis for 40 mins, then carefully remove the foil. Continue to bake for 30 mins more until really soft and tender when poked with a small knife. Serve one mini pumpkin per person, or spoon wedges from a large one, spooning the creamy filling onto plates.

ROAST PUMPKIN WITH CREAM, THYME & PARMESAN

Steps:

• Heat oven to 150C/130C fan/gas 2. Cut lid off pumpkin and scoop out seeds and strands. Put the pumpkin on a baking tray. Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty of seasoning. When hot, pour into the pumpkin and stir in 50g of the Parmesan. Put on the lid.
• Bake for 1½ hrs, take from the oven, then turn up the heat to 200C/180C fan/ gas 6. Remove the lid, sprinkle with pepper and the rest of the cheese, then bake for 15 mins more until golden. Scatter over the remaining thyme leaves. Scoop the pumpkin flesh into bowls with the cheesy cream and serve with crusty bread as a starter.

BAKED PUMPKIN DONUTS WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350ºF. Spray a donut pan with non-stick spray and set aside.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and pumpkin pie spice and set aside. In another bowl whisk together the oil or melted butter, brown sugar, eggs, pumpkin puree, milk, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until well combined.
• You can either spoon the batter into the donut holes or use a large piping bag or zipped-top bag which I highly recommend. Simply cut the corner off the bottom of the bag and pipe the batter into each donut hole, filling about halfway. With damp hands press them gently to smooth them out, this also prevents burning the tops.
• Bake for 10-12 minutes or until the edges and tops are lightly browned. Cool donuts in the pan for 5 minutes then transfer to a cooling rack. Repeat with the remaining batter.
• In a medium-size bowl, combine the softened butter and cream cheese. Beat until smooth. Add the powdered sugar and vanilla extract. Beat until smooth.
• Spread the frosting over the top of the cooled donuts. Sprinkle the chopped pecan nuts over the donuts. Best served fresh.
• Store leftovers in the refrigerator.

WHOLE PUMPKIN BAKED WITH CREAM AND CHEESE RECIPE

Steps:

• Instructions: Preheat the oven to 375ºF/191ºC. Using a narrow pointed knife, slice around the stem of the pumpkin at a 45-degree angle. Scoop out pulp and seeds. Fill the pumpkin with grated Gruyère cheese until about a third full. Whole Baked Pumpkin - Filled with Cheese Fill the pumpkin with cream until about two-thirds full. Season with salt, pepper, and nutmeg. Throw in a knob of butter, because we all know that pumpkins and butter always pair well. Whole Baked Pumpkin - Filled with Cream and Butter Replace the pumpkin top. The filled pumpkin is now ready to bake. Whole Baked Pumpkin - Covered Bake at 375ºF/191ºC for about 45 minutes to 1 1/4 hours, until tender and spoonable. Check the pumpkins for doneness by removing the lid and poking it with a knife or skewer. Whole Baked Pumpkin - Side To Serve: Scoop out the pumpkin flesh with the cream and cheese into warmed soup bowls. Serve piping hot.