Your favorite pumpkin dishes?
This time of year leaves me craving pumpkin EVERYTHING! Anyone else? What are your favorite pumpkin dishes?
Me too! This is my favorite time of year. I have never enjoyed it as much since my time living in NY state. Fall harvest time is truly the best up there. I love to make my pumpkin cheesecake with praline sauce for the holidays. I enjoy pumpkin bread, pumpkin cookies and pumpkin soup. I want to do more savory dishes using pumpkin this year and would love to get more ideas.
I've made McCormick's "Sweet & Creamy Pumpkin Dip" years back and still have a cutout of the recipe from a magazine. The one I have on hand calls for 1 tsp. McCormick Orange Extract (which I'm fairly certain I've never owned) and 1/2 teaspoon ground ginger (no orange concentrate). I think it's fine without the extract or the concentrate. The recipe suggests serving it with gingersnaps--a very tasty suggestion. Summer finally arrives and now this pumpkin thread pops up. alkapal's fault, but I guess that makes me an accomplice. Oh, well. Happy eating just the same!
If you get Hood's products in your area, try their (seasonal) Pumpkin Eggnog, which is like drinking pumpkin cheesecake. If not, it's probably not hard to make with canned pumpkin and store-bought or homemade eggnog. I get raves for doing nothing but adding eggs and the pumpkin eggnog to a cubed Trader Joe's Pumpkin Spice Cake and making a bread pudding, served warm with more eggnog as a sauce. Generally I bake from scratch; I came up with this to use up some stale leftover cake. Use one cake (it's a small-sized bundt cake, not very spicy), 2.5 cups pumpkin eggnog, and 2 large eggs, baked in a deep dish (7x11 in my case) at 350 for 50 minutes.
Pumpkin Ravioli with sage buerre blanc
Muffins, with glistening sugar tops
Pumkin Roll cake with carmel ice cream or praline ice cream
I made this Dorie Greenspan cheesy baked pumpkin dish tonight to serve with garlic-peppercorn pork tenderloin. It was very good.
I pretty much followed her recipe, but added a little extra cream, which I would do again. I used gruyere (a bit too much, probably about 6 oz. rather than the 4 oz. she recommends) and a couple of tablespoons of parmesan. Other than being a bit too cheesy, which was my own fault, I thought it was very tasty and would make it again. I did microwave the empty pumkin for about 5 minutes before filling to cut down a bit on cooking time, which I would do again. It still took about 90 minutes to heat through.
For a vegan, gluten-free version for my son, I lightly toasted 3/4 cup of millet for a few minutes in some olive oil, added about three cloves of garlic, about 1 3/4 cups combined soy and rice milk, salt, pepper and nutmeg to taste, and cooked until the millet was almost tender. I microwaved the empty pumpkin for about 5 minutes, filled it with the millet mixture, added some EarthBalance for a little richness, and baked it with the top on for about an hour, taking the top off and putting it under the broiler the last few minutes. It was tasty, but probably could have used some onions or shallots and maybe some greens.
I used a medium-sized sugar pumpkin for the Dorie Greenspan version and a smaller one for the vegan version.
I love kabocha (Japanese pumpkin) tempura! I am sure you can do it with regular pumpkin.
I also like curry seafood baked inside a pumpkin (so you can scoop the pumpkin meat inside and eat with the curry and seafood).
I have had a stir fry of beef and pumpkin in a Chinese restaurant and I liked it a lot, though I don't see this dish that often.
I cannot get enough pumpkin or winter squash in the fall. I think of it as using the oven to heat and perfume the whole house. My favorite pumpkin dishes are: Caramelized pumpkin (kabocha is perfect for this!), pecan, and arugula salad; cheater pumpkin ravioli (made with wonton or eggroll wrappers and flavored with roasted garlic and parmesan) in sage brown butter, hot and sour pumpkin antipasta (sauted pumpkin with red wine vinegar and chili flake), pumpkin and feta tarts, Carolina Lowcountry ginger-spiked pumpkin chip (this refers to the thin slices into which the pumpkin in cut) preserves, ginger-pumpkin creme caramel, pumpkin gnochi with country ham (or bacon) and spicy greens, pumpkin roulade with cream cheese-pecan praline filling, and of course pumpkin makes a perfect addition to stews and roasted dishes of all kinds. Best of all of these dishes can be used interchangeably with pumpkin, winter squash, and sweet potato. Varieties really matter --my favorites are Long Island cheese pumpkin, kabocha squash, butternut squash, blue Hubbard squash, green or orange-striped cushaw, red kuri, and a few of the beautiful sage green winter squash, such as Jarrahdale. I also love Beuregard and the white, chestnut flavored O'Henry sweet potatoes. The best part of my obsession with pumpkins is that you can't really overbuy. As a pastry chef, I bought nearly 50+ pumpkins to decorate the barn that I got married in, then took them to the restaurant and made them all into pumpkin desserts. So indulge, decorate your house with them for fall and then eat them all winter long.
I love pumpkin ravioli with sage brown butter. But...hands down, I adore pumpkin pie made with fresh pumpkin. It's worth the extra time.
Kabocha nimono (simmered squash) is a favorite when the weather gets chilly. There's also a fantastic recipe for pumpkin pecan bread in Amy's Breads, a book from the owners of the Manhattan bakery. You knead a stick of melted butter into the dough at the end, which I find unusual and slightly amusing with the slurpy noises it makes. A college roommate used to make pumpkin cake with bittersweet chocolate chips that was really tasty. I think it was a bundt cake and had a lemon juice and confectioner's sugar icing, which oddly worked well with the chocolate. A bunch of us used to eat it warm out of the oven, though, so that she never got it cooled enough for icing.
oooh--what a great and wonderful variety of recipes that i've scanned so far!! I love a pumpkin creme brulee as well as a pumpkin cheesecake; but recently I located from Heidi Swanson (at her site) a most splendidly wondermous recipe for a roasted pumpkin salad that has lots of room for improv... Just fantastic with roasted pumpkin, roasted red onion, brown rice( i used lundberg's japonica blend) and a great vinaigrette dressing-- i also adore a west indies/jamaican style pumpkin soup with or without chicken--lotsa roasted spices with onions and garlic - pureed or not-- vegan or not -- very adaptable to every palate and food concern. One of my favorite things is also a very simple fire-roasted (as in campfire) pumpkin slice with kosher salt and , if i'm lucky, some garlic that my dear sweet husband has remembered to place near the fire.
Kaddo bowrani, an Afghan dish of pumpkin cooked with sugar and garlic, served with a sauce of tomatoes and ground beef, and another sauce of garlic and yogurt. My favorite recipe is in this thread: http://chowhound.chow.com/topics/322446. I use the pumpkin recipe from the top of that thread, and the meat sauce recipe from San Francisco mentioned later in the thread (http://www.sfgate.com/cgi-bin/article...).
Squash...Pumpkin dishes you say...I just started a seasonal blog...and this month is all dedicated too..yep...all kinda of SQUASH! WHich also happens to be one of my favorite vegetables...I should also mention for all you health nuts and even for those who aren't and want to venture over to the vegan side of life of a night or too, all my recipes are pretty much vegan and gluten free...so check it out and try the recipes that call you. I got soups, stews and an amazing desert recipe (below) for Kabboch squash cakes. www.organicsnob.blogspot.com
Kabocha Squash Puree
2 cups kabocha squash, peeled, seeded and cut into 3/4 inch cubes
1 cup unsweetened eden soy milk
1 vanilla bean, spilt lengthwise
Combine squash and milk in heavy saucepan. Scrape in seeds from vanilla bean;add bean. Bring to simmer over medium heat, partially cover, reduce heat to low and cook until squash is tender, about 20 minutes. note: don't walk too far away from the stove, the liquid could boil over and get messy. Take it from someone who knows ;) Remove vanilla bean. Cool. Place mixture in food processor and blend until smooth. * can be made 1 day ahead. cover and refrigerate.
1/3 cup + 2 TB dark maple syrup
1/4 cup agave
4 TB extra virgin olive oil
1/4 cup gluten free beer (i used Greens. got it at whole foods market)
1 large egg
2/4 cup all purpose gluten free flour
1/4 cup amaranth flour
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp sea salt
Preheat oven 375. Lightly oil six 1 cup ramekins. Place 1 cup squash puree in large bowl. (reserve remaining for another use). Add maple, agave, oil, beer and egg to the bowl with squash puree. Blend until combine. Sift flour, cinnamon, baking soda and salt into bowl. Blend. Divide batter among prepared ramekins. Place ramekins on baking sheet. And put into oven.
Bake until cakes are firm, about 20 to 25 minutes. (might need to bake longer). I served them right in the ramekins. Make sure you wait a little for the cakes to cool down before serving. Top with a dollop of Ginger Cream and you will be in heaven.
Pumpkin pickle. Not technically a dish - but yummy!
Peel and seed a 4 - 5 pound baking pumpkin and cut into regular-sized dice (1/2 to 1 inch). Soak in salted water (4 Tbs water per quart) from 4 hrs to overnight. Drain and rinse well.
Boil 1 qt water, 2 cups sugar, 1 cup vinegar, 1 Tbs whole cloves, 1 stick cinnamon, 1 Tbs whole allspice for 5 minutes.
Remove from heat, pour over drained and rinsed pumpkin and let stand in cool place overnight.
Next day, sterilize jars, lids and bands and let sit in simmering water. Add 3 cups sugar and 3 cups vinegar to syrup - white vinegar is fine. Bring this to a boil.
Quickly pack the mixture into your sterilized jars - evenly distribute the cloves - add a tiny pinch (1/8 tsp) of alum to each jar. Wipe rims with clean, lint-free cloth and seal. When jars cool, lids should pop down. If lids do not seal, process in water bath for 10 minutes OR, move jar to fridge and eat pumpkin within 10 days.
Sealed jars should be left for 1 week before eating.
These two recipes came from the 1776 Tavern at the Beekman Arms in Rhinebeck (Larry Forgione executive chef at the time.) These were served with cedar planked salmon - truly fab, but I make the pudding (kind of a soft polenta) on its own. The vinaigrette is nice for dressing most veggies and/or fish. Enjoy
Soft Pumpkin Corn Pudding
2 Tbs. butter
1 Tbs. minced garlic
1 cup fresh or frozen corn kernels
1 tsp. ground cumin
½ tsp ground allspice
2 cups milk
1 cup pumpkin puree
5/8 cup stoneground cornmeal
salt and pepper
2 Tbs finely chopped chives or scallion greens
Melt butter in a 2 quart saucepan over medium heat until it foams and starts to smell nutty – add garlic and corn and cook for 2-3 minutes. Season with cumin, allspice and cayenne and continue to cook another minute then add milk and pumpkin puree. Bring to a simmer. Stirring continuously, slowly add the cornmeal. As pudding thickens, lower heat and continue to cook, stirring for 5-6 minutes longer. The pudding will be the consistency of cream of wheat or thick oatmeal. Thin with water if necessary. Season with S&P, add chives and set aside in a warm place (reheat if needed at serving time and adjust consistency with water…)
Pumpkin Seed Vinaigrette
½ cup shelled pumpkin seeds (pepitas)
4 Tbs pumpkin puree
¾ tsp minced garlic
½ tsp turmeric
½ cup + 2 T apple cider vinegar
¾ cup nut oil (peanut, hazelnut or safflower eg.)
2 Tbs minced shallots or onions
½ cup fish broth or other light stock
Preheat oven to 325 degrees. Spread pumpkin seeds in a shallow pan and lightly toast in oven for 3 to 4 minutes.
Put about ¾ seeds, pumpkin puree, garlic and turmeric into small saucepan and cook over medium heat for 4-5 minutes. Remove from heat and add oil. Season with S&P. Puree mixture in blender for 1 minute then add minced onions and stock. Sset aside and keep warm.
pumpkin waffles. pumpkin biscotti. pumpkin biscuits. pumpkin french toast coated with smashed corn flakes. I love the way pumpkin makes dessert a vegetable. I think I need to put that previously mentioned pumpkin eggnog in the ice cream machine and see what happens.
Bittersweet's Blog offered this super easy pumpkin ice cream recipe. Mix all ingredients together in a bowl & chill for one hour then whirl in your electric ice cream maker. Rich, lucious and super yummy!
Easy as Pumpkin Pie Ice Cream
1 15-Ounce Can Pumpkin Puree
1 14-Ounce Can Coconut Milk
1 Cup Dark Brown Sugar, Packed
1/4 Cup Maple Syrup
2 Tablespoons Bourbon
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
Pinch Freshly Cracked Black Pepper
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
A little off the track of the other wonderful suggestions of favorite pumpkin dishes, but I add a couple of scoops of canned pumpkin to my morning oatmeal. I set my rice cooker to the porridge cycle. I also add some raisins or cranberries, cinnamon, nutmeg, ginger, cloves, and anything that strikes my fancy. This morning I threw in some chopped walnuts. It is cooking right now and leaves a wonderful old-fashioned homey smell in the house.
Courtesy of a link on another CH post, I discovered www.traderjoesfan.com, which includes reviews, gripes, and recipes for TJ's products. One recipe which intrigues me calls for making a typical mac&cheese, but stirring a can of pumpkin into the cheese sauce before mixing with the pasta, topping with grated cheese, and browning in the oven.
Pumpkin Ice Cream - Mitchell's over Bi-Rite. Pumpkin Beer - especially Dogfish and Shipyard! I've tried a great Pumpkin Risotto at Slow Club. The pumpkin dessert at Salt House is worth saving room for. Pumpkin Lattes are super sugary but I'll treat myself to just a few each season anyway!
Question for you guys - does anyone have some good Vegan alternatives or variations on Pumpkin Pie? I believe that it's eggs which give Pumpkin Pie filling its consistency. How would you achieve this same consistency with vegan alternative ingredients? I'm writing up a Pumpkin Pie guide on my website www.ilovepumpkins.com and I want to make sure I represent the vegans or at least point them to some good information!
I'm sorry that I don't know how to post a link--yet...but Ina Garten has this recipe for pumpkin-banana mousse tart that is extremely delicious. I made it last year for a different Thanksgiving dessert and was such a big hit that my family wants it again this year. How good is THAT?:)
Google it--I highly recommend this dessert!
hey jarona! (i think of "my sharona") to post a link, (open another window by going to "file" and create a new window.) and when you are at the site you want to link... just hit "select" with your cursor up in your browser box, then it will create a blue line around it, then go to the edit menu and hit "copy", (in safari) it will highlight in blue that browser address. then you go back to the other page and you can easily "paste" the address into your chow post. (at least in safari. otherwise, go to the browser address, and copy). then you can paste into your post.
Pumpkin waffles with sour cream, sunflower seeds and honey... as done by Sarabeth's Cafe in NYC. The waffles might be whole-grain of some sort. They're not airy or sickly sweet in terms of the batter - I don't think they add sugar with the pumpkin. I'd swap in something else, like maybe toasted walnuts, for the sunflower seeds.
I've seen some pumpkin waffle recipes around the Web but don't have a specific one to recommend.