Pumpkin Foogath

Cooking Time: 15-20 mintues
Servings: 4

Preparation Time: 10-15 minutes
 Category: Veg

Ingredients

•	Red pumpkin (bhopla/kaddu),cubed	700 grams
•	Olive oil	1 tablespoon
•	Black mustard seeds (radhuni)	1/4 teaspoon
•	Curry leaves	10-15 leaves
•	Onion ,chopped	2 medium
•	Green chillies,chopped	3
•	Salt	1/2 teaspoon
•	Coconut,grated	1 tablespoon
•	Lemon juice	1 tablespoon

Method

Heat the oil in a kadai and add the mustard seeds and curry leaves. When the mustard seeds start to splutter, add the onions and chillies. Stir on a high heat for 1 minute. 

Add the diced red pumpkin and salt. Cook, covered, on a low heat for 5–7 minutes, or until the pumpkin is cooked.

Add the grated coconut and lemon juice and mix well. 

Pumpkin Layered Cheesecake with Ginger Lemon Cookie Crust

1 7 oz box Carrs Ginger Lemon Cremes Cookies (finely ground in food processor)

2 Tablespoons butter, melted

20 oz softened cream cheese

2/3 Cup sugar

1 teaspoon vanilla

22 oz canned Pumpkin, (I used 1 1/2 cans of the 15oz size)

12 oz softned cream cheese

1/2 Cup granulated sugar

1/4 Cup powdered sugar

1 teaspoon pumpkin pie spice

Caramel sauce to drizzle if desired

1. Spray a 8×13 inch springform pan (mine was a little bigger) with non stick cooking spray. Combine cookie crumbs and butter in a bowl and then press into bottom of springform pan.

2. In a stand or electric mixer, beat cream cheese, sugar and vanilla until smooth. Spread over crust.

3. In same mixer, beat the pumpkin, cream cheese, sugars and pumpkin pie spice until smooth. Spread over cream cheese layer. Cover and refrigerate for 2-3 hours or until firm.

4. Drizzle with caramel sauce if desired. 

Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream

1 box devils food cake mix
1 small box instant chocolate pudding
1/2 cup canola or vegetable oil
1/2 cup buttermilk or milk
4 large eggs
1/2 cup sour cream
15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)
2 cups semi-sweet chocolate chips
Pumpkin Spice Buttercream
2 sticks unsalted butter, softened
2 tablespoons reserved pumpkin
1/4 teaspoon ground cinnamon
4 to 5 cups powdered sugar
2 to 4 tablespoons milk


1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.

2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips–mix all ingredients until well combined, about 1 to 2 minutes. Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.

3. While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.

Makes 16 servings

Note:  This recipe can be used to make 24 cupcakes as well.  Bake at 350 for about 15-20 minutes, until baked through.

Note:  This recipe can also be used to make two 9 inch cakes for layered cakes.  I’d start the bake time at 30 minutes at 350  and check often from there