Best Pumpkin Apple Mash Recipes

MASHED PUMPKIN AND APPLES

Mashed Pumpkin and Apples image

From Woman's Day. Cut pumpkins in half horizontally or squash lengthwise. Sugar or pie pumpkins are different from the jack-o-lantern variety. Can be made up to 2 days ahead and reheated in a 350 degree oven for 20 to 30 minutes or in the microwave.

Provided by Cathleen Colbert

Categories Apple

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons dried sweetened cranberries
3 lbs sugar pumpkin or 3 lbs butternut squash, cut in half,with seeds and strings removed
3 large golden delicious apples, halved and cored (about 1 1/2 pounds)
1/4 cup butter, cut into small pieces
2 teaspoons freshly grated lemons, rind of
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Put cranberries in small bowl and add 1 cup boiling water and let soak.
Preheat oven to 400 degrees F.
Coat a baking sheet with cooking spray and place pumpkin and apples cut side down on sheet.
Bake 40 minutes or until pumpkin is fork tender and apples are very soft.
Let cool to room temperature.
Scoop pumpkin and apple pulp into large bowl.
Add butter, lemon peel, salt and pepper and mash with a potato masher or beat with a mixer.
Spoon into a serving dish and reheat in microwave if needed.
Drain cranberries and sprinkle on top.

Nutrition Facts : Calories 193.3, Fat 8.1, SaturatedFat 5, Cholesterol 20.3, Sodium 458.6, Carbohydrate 32.5, Fiber 4.1, Sugar 16.3, Protein 2.7

HOMEMADE FRESH PUMPKIN PIE

Homemade Fresh Pumpkin Pie image

This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.

Provided by Nancy Scott

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g