Best Baked Pumpkin Jam With Cinnamon And Ginger Recipes

Pumpkin Jam image

Provided by Jen Sobjack

Time 20m

Number Of Ingredients 9

15 ounces (425 g) pumpkin puree
2 tablespoons fresh orange juice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon salt
2 cups (400 g) granulated sugar

Steps:

Combine pumpkin puree, orange juices, spices, and sugar in a medium saucepan. Cook over high heat until the mixture begins to boil. Continue to cook while stirring constantly for 10 minutes or until thickened. Transfer to sterile glass jars, seal and refrigerate until ready to serve.

Nutrition Facts : Calories 57 calories

Ginger Snap Pumpkin Pie with Ginger Cream image

Provided by Food Network Kitchen

Categories dessert

Time 2h5m

Yield 8 to 12 servings

Number Of Ingredients 15

5 tablespoons butter, melted, plus more for greasing
2 tablespoons sugar
1/4 teaspoon fine salt
16 gingersnap cookies
1 sleeve graham crackers (about 9 sheets)
2 cups pumpkin puree (about 1 1/2 cans)
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
2 large eggs
1 banana, mashed
1 egg white
One 5-ounce can evaporated milk
3/4 cup heavy cream
3 tablespoons sugar
3 tablespoons candied ginger, minced

Steps:

For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly. Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand. Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.
Bake the crust for about 10 minutes, and then let cool completely while you make the filling.
For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl. Pour the filling into the baked crumb crust and bake for about 50 minutes. Let cool completely while you make the ginger whipped cream.
For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.
Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.
Cook's Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don't clog the tip.

Pumpkin Ginger Jam image

Provided by tatjanasok

Time 21h25m

Yield 16

Number Of Ingredients 4

2 pounds peeled and seeded pumpkin, cut into small cubes
5 ¼ cups white sugar
1 lemon, cut into wedges and seeded
1 (2 inch) piece fresh ginger, peeled and grated

Steps:

Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
Place unpeeled lemon wedges in a food processor; puree until smooth.
Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 70.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 0.9 mg, Sugar 66.3 g

BAKED PUMPKIN JAM WITH CINNAMON AND GINGER image

Yield 6-8 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 large onion, trimmed and sliced into 1/4 -inch half rings
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon fresh chopped ginger
3 thyme sprigs
3 1/2 cups chopped fresh pumpkin, from 1 small (about 1 pound) peeled and cleaned pumpkin
2 8-ounce boxes couscous

Steps:

1. Heat the oven to 325 degrees. 2. In a medium, heavy-bottom fry pan heated over medium heat, add the olive oil and onion. Gently cook until the onion caramelizes, about 20 minutes, stirring frequently. Stir in the sugar and continue to cook until the sugar dissolves. Stir in the cinnamon, ginger and thyme sprigs. Finally, stir in the chopped pumpkin. 3. Place the pumpkin mixture in a 13-by-9-inch baking dish. Bake the pumpkin until it is tender and slightly caramelized, 45 to 50 minutes, stirring every 15 minutes. Remove and discard the thyme sprigs. 4. While the pumpkin is baking, prepare the couscous according to the manufacturer's instructions. 5. To serve, mound the couscous in the center of a large platter and garnish with the pumpkin. Each of 8 servings: 313 calories; 8 grams protein; 62 grams carbohydrates; 3 grams fiber; 4 grams fat; 1 gram saturated fat; 0 cholesterol; 7 mg. sodium.