Sunday, November 1, 2009

Jack-o-Lantern Pie PLUS!


Although the Pumpkin-Chocolate Tart turned out spectacularly delicious, I wanted to try another idea: a simpler and more rustic version of a chocolate pumpkin pie, with a traditional crust. I used this recipe and spread 1 cup of chocolate chips in the crust (just like I do with Cherry Chocolate pie) before pouring the custard in.



And then after it cooked and cooled I gave it a face.


Pretty easy, eh?

I genuinely liked both versions. I can't say that I prefer one over the other. I guess it would depend on what sort of mood I'm in.

But...but...spiker...(you sputter)...there's nothing new here! Give us a little something that we haven't seen before!

Okay. But, I have to admit, this is me taking credit for someone else's work again. And it's not a dessert. But it is baked. Or roasted. Whatever. It's cooked in the oven. This is a well-loved recipe in my extended family. My cousin, The Phlebotomist is responsible for the original recipe, which is a variation of a sausage-rice casserole (I don't know, I've never made sausage-rice casserole). My sister, The Quilter, is responsible for some of the ideas in the updated version. And then I ran with it.


Dinner in a Pumpkin *click here for printable version*

Original:


1 small-medium pumpkin, top cut off and cleaned out

1 lb. ground beef

1 lb. sweet Italian sausage

1 onion, chopped

1/4 c. soy sauce

1/4 c. brown sugar

1 can cream of chicken soup

1 4-oz. can sliced mushrooms (drained)

1-1/2 c. cooked rice

1 8-oz. can sliced water chestnuts (drained)


Brown ground beef and sausage. Add onion. Drain.
Add soy sauce, brown sugar, soup, and mushrooms. Simmer all for 10 minutes.

Add rice and water chestnuts. Spoon all into pumpkin. Put lid on and put in baking or serving dish. Bake at 350 degrees for 1 hour or until knife goes easily into side of pumpkin. Poke a couple of holes in the bottom of the pumpkin after 45 minutes of cooking so that some juices can drain.


Serve, making sure to scrape some of the pumpkin off the sides to combine with the casserole.


Updated (fresher, less fat/more fiber):

1 small-medium pumpkin, top cut off and cleaned out

1-1/2 lbs. ground turkey

1/2 lb. sweet Italian sausage (or you can use turkey Italian sausage, if you can find it)

1 onion, chopped

1/4 c. soy sauce

1/4 c. brown sugar

1/2 c. half and half

8 oz. fresh mushrooms, sliced

1-1/2 c. cooked brown rice

1 8-oz. can sliced water chestnuts (drained)

salt and pepper


Brown ground turkey and sausage. Add onion. Drain. Add soy sauce, brown sugar, half and half, and mushrooms. Simmer all for 10 minutes, until it starts to thicken slightly.


Add rice, water chestnuts, and salt and pepper to taste. Spoon all into pumpkin. Put lid on and put in baking or serving dish. Bake at 350 degrees for 1 hour or until knife goes easily into side of pumpkin.


Serve, making sure to scrape some of the pumpkin off the sides to combine with the casserole.



I use this kind of rice:


And I prepare it according to these directions. And we live off of it. Quite literally.

I really loved it using the updated method. It was fresh and natural tasting. Not heavy or oily. The texture and mild taste of the pumpkin with all the other flavors and textures is just perfect.

TGIP Rating--Jack-o-Lantern Pie--KEEPER
--Dinner in a Pumpkin--KEEPER for sure with the updated version.

Next up: Fruit & Nut Oatmeal Muffins. I need a little breakfast variety.

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