Piedmont Avenue Pumpkin Patch & Haunted House

4414 Piedmont Avenue • Oakland • 94611 • (510) 967-9363

Responsive 3-Line Menu
Order Here

PUMPKIN SEEDS

Directions

Cut off the top of a Piedmont Avenue Pumpkin Patch pumpkin. Scoop the pumpkin seeds out of the pumpkins with a little bit of the stringy pumpkin pulp.

Ingredients


1 1/2 cups of pumpkin seeds and a little pulp

2 teaspoons butter or olive oil

1 Pinch of salt or favorite seasoning


    Preheat oven to 300 degrees F (150 degrees C).

    Toss seeds in a bowl with the melted butter or oil and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Oaktown Savory Mashed Pumpkin


Ingredients


3-4 cups Pumpkin, cooked, mashed

1 Onion

2 tablespoons Olive Oil

1 Bell Pepper

Salt and pepper to taste


Directions


    To cook pumpkin, clean one pumpkin and peel and dice it. Cook until soft. Then, mash it with a mixer.

    Re-heat mashed pumpkin in a large saucepan.

    Thinly slice the onion and fry in olive oil until golden brown.

    Mix browned onions into pumpkin.

    Add salt and fresh ground pepper to taste.

Cinderella Pumpkin Soup

Ingredients


2 pounds red Cinderella pumpkin, peeled

1 Extra Cinderella pumpkin with top off and scooped out to use

   as the serving bowl.

2 onions, chopped

6 cups stock

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon flour

1/4 cup cold water

1 cup light cream

Chopped parsley

Directions


    Cut pumpkin into 1/2-inch cubes, removing seeds and fiber.

    Place in a saucepan with the onions, stock and seasoning.

    Cook over low heat until pumpkin is soft, about 1 hour.

    Purée pumpkin in blender.

    Return to saucepan.

    Combine flour and water and stir until smooth.

    Add to the soup, stirring constantly, until it begins to boil.

    Add cream. Mix well. Remove from heat and pour into a red  

    Cinderella pumpkin .Garnish with chopped parsley to serve

NOTE: If you are going to use fresh pumpkin for the pie, do not use the jack-o’-lantern type; the flesh of these large pumpkins is too watery and stringy. Instead, look for small pumpkins, sometimes called sugar pie pumpkins (available here) or other varieties of winter squash (also available here). To bake, cut pumpkins in half and remove seeds. Set, cut side down, in a lightly oiled baking pan. Bake at 400°F for 30 to 40 minutes. Scoop out the cooked flesh and purée.

Vegan Pumpkin Pie


Single pastry crust, fit into a 9 inch pie plate


3 cups cooked pumpkin or other sweet winter squash

1/2 cup pure maple syrup

1/2 cup plain unsweetened soy milk (or your favorite non-dairy milk)

4 teaspoons canola oil

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 /4 teaspoon ground nutmeg

Pinch ground cloves

1/2 teaspoon salt

2 tablespoons cornstarch

1 teaspoon agar powder


Single pastry crust, fit into a 9 inch pie plate


3 cups cooked pumpkin or other sweet winter squash

1/2 cup pure maple syrup

1/2 cup plain unsweetened soy milk (or your favorite non-dairy milk)

4 teaspoons canola oil

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 /4 teaspoon ground nutmeg

Pinch ground cloves

1/2 teaspoon salt

2 tablespoons cornstarch

1 teaspoon agar powder


Preheat oven to 350 F. In a blender, pulse together pumpkin, maple syrup, soy milk, canola oil, cinnamon, ginger, nutmeg, cloves, salt, cornstarch and agar powder until very smooth. Pour into the pie shell and bake for 60 to 65 minutes until the center looks semi-firm not liquidy.

Remove from oven and onto a cooling rack for 30 minutes, then chill for at least 4 hours before slicing.