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best pumpkin recipe - no pie!!!!

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cocoagirl Oct 4, 2004 06:49 PM

I am craving great pumpkin recipes - no pie. I would like recipes for - pasta, ice cream, donuts, pancakes that are great for fall. Thanks.

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    Emme RE: cocoagirl Oct 4, 2004 07:14 PM

    I do a blend of pumpkin puree, sundried tomatoes, roasted red peppers, a touch of cream and sage. I either serve it over spaghetti squash or chilean seabass.

    2 Replies
    1. re: Emme
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      shrimpbird RE: Emme Oct 5, 2004 12:36 PM

      Wow, that sounds good, can you give me an idea of the proportions? TIA.

      1. re: shrimpbird
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        Emme RE: shrimpbird Oct 5, 2004 04:03 PM

        Honestly, I just throw it together. I use about a can of pumpkin puree. Saute it in some butter til it's good and warm. I throw in roughly about the same amount of roasted red peppers and either jarred, drained sundried tomatoes or reconstituted... roughly a handful of each so the puree is nicely "speckled." I add a little cream to thin it out and use an immersion blender to puree it. I season with salt and pepper, and add fresh sage, to my taste in the last few minutes of simmering. It's a dish that's really easily done to your own taste. I constantly taste as I go along.

        Hope that helps!

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      ab RE: cocoagirl Oct 4, 2004 10:17 PM

      2 of my favourites.

      Take a small sugar pumpkin, peel it, 2" cube to 1lb worth, soak in water while you prepare the rest...cook 1T mustard seeds in oil until they pop, add 1t sugar, 1 sliced onion, and a pinch of asafetida if you've got it. Cook 'til onions are brown.

      Add 20oz canned, rinsed chickpeas and 1 med tomato chopped with juice, canned okay. Cover and cook 10 minutes.

      Puree one dried red chilie, one clove garlic, 1t fresh grated ginger, a handfull fresh cilatro leaves and stalks, 1 fresh curry leav (if you've got it), a pinch sea salt,1/2t chopped green chili. Add water for a smooth consistancy.

      Add to pan along with 1/4t ground turmeric, pumpkin, and 5oz water. Cover and cook for 5 more minutes or until pumpkin is tender.

      ###

      Steam and puree a sugar pumpkin. Season with fresh grated nutmeg, salt. Fold in whipped marscapone. Use to stuff fresh ravioli.

      Little pillows of heaven!

      Serve with a walnut/gorgonzola sauce.

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        Just Larry RE: cocoagirl Oct 4, 2004 10:22 PM

        Last year the Los Angeles Times ran a recipe for Pumpkin Lasagna. My neighbor made it for us and it was great. You need to register to see the recipe but it is free to register.

        1 Reply
        1. re: Just Larry
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          curiousbaker RE: Just Larry Oct 5, 2004 02:50 PM

          I love pumpkin lasagne! Do you ever get a craving for something you've never tasted? I got obsessed with the idea of pumpkin lasagne last winter. This is what I finally put together:
          Hot and sweet italian sausage mixed with mozzarella between half the layers of pasta.
          Pumpkin puree dotted with a little white sauce and some fresh sage between the others. Lots of black pepper.

          Not exactly low-cal, but so delicious.

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          soodysoo RE: cocoagirl Oct 5, 2004 02:48 AM

          Pumpkin curry soup: cook chunks of pumpkin in veg. broth puree add curry powder to taste and serve with parmesan cheese. I also make a pumpkin risotto: basic risotto recipe but add small chunks of pumpkin and use gorgonzola and a little marsala wine at the end before serving.

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            Nancy Berry RE: cocoagirl Oct 5, 2004 12:41 PM

            There's a really nice pumpkin biscuit recipe at this link:

            Link: http://magazines.ivillage.com/country...

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              emdb RE: cocoagirl Oct 6, 2004 11:03 AM

              Pumpkin cubes (pre-steamed in the microwave) and onions stir fried with five spice powder and a little soy sauce is great with chinese-ish chicken (esp. ginger chicken) and duck recipes.

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                Chris VR RE: cocoagirl Oct 13, 2004 04:20 PM

                The Boston Globe printed a recipe today for Pumpkin Chocolate Chip Cookies- link is below.

                Link: http://www.boston.com/ae/food/article...

                1. AnjLM RE: cocoagirl Oct 10, 2006 04:12 PM

                  I just made pumpkin ravioli. I mixed the flesh of a roasted pumpkin with some ricotta, sage, cinnamon, nutmeg, and ginger and then filled ravioli dough (I made mine but you could probably use wonton wrappers or buy fresh lasagna sheets and cut those to the right size). To serve, I made a sage, brown butter hazelnut sauce.

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                    Dumkling RE: cocoagirl Oct 10, 2006 06:31 PM

                    The San Francisco Chronicle website, sfgate.com, has a recipe for pumpkin polenta cake you might check out.
                    Also, I seem to recall some pumpkin soup that you bake in the pumpkin. Scoop out the seeds, add whatever sounds good, broth, sausage, tomatoes, and bake. You can scrape the insides to mix the pumpkin into the finished soup.

                    1. blue room RE: cocoagirl Oct 10, 2006 06:41 PM

                      Pumpkin cheesecake, unless that counts as pie?

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                        thejulia RE: cocoagirl Oct 10, 2006 09:37 PM

                        A restaurant in Palo Alto has a delicious pumpkin pasta with basil linguine in a cream sauce. They shave truffles over it. I think the pumpkin is roasted and then cut into chunks. Other mushrooms could certainly be subsituted, and maybe a little truffle oil drizzled over the topic.

                        1. modernist RE: cocoagirl Oct 19, 2006 08:20 PM

                          i've never made it but you may want to check out a chileno cazuela de vacuno recipe. its essentially a beef, potato, corn, veggies and pumpkin soup. hearty and simple.

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