PUMPKIN OIL NEAR ME RECIPES

Steps:

• Preheat the oven to 350*C/180*F/ gas mark 4.  Butter a 9-inch round cake tin and line the bottom with some baking paper.  Set aside.
• Sift together the flour, baking powder and baking soda. Set aside.
• Whisk the brown sugar and eggs together until pale in color and foamy. (1 minute) Beat in the pumpkin, olive oil, baking spices, pepper and salt. Mix well together until smooth and totally amalgamated. Stir in the flour mixture until smooth.
• Pour the batter into the prepared pan, smoothing over the top. Tap the pan gently on the counter top a few times to release any air bubbles. 
• Bake for 25 to 35 minutes until risen and golden brown. A toothpick inserted into the center should come out clean.  Leave to cool in the pan on a wire rack for about 10 minutes before tipping out to cool completely. 
• Place the cake onto a plate for serving.  Whisk together all of the glaze ingredients until smooth, only adding enough hot water to make a thick, but pourable glaze. 
• Pour the glaze evenly over the cake and sprinkle with the pumpkin seeds.  Leave to set for 20 minutes before serving.
• Store any leftover cake in a tightly covered container for up to three days. 

Steps:

• Select a couple of small-ish pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. You don't have to be too thorough with this. Place all the seeds into a bowl (you can roast them later and make pepitas). Repeat until all the pumpkin pieces are largely free of seeds and pulp. Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. They should be nice and light golden brown when done. Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill.  Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.) Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.  You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use. To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.