Canned pumpkin recipes?
ANyone have fave recipes using canned pumpkin? I have made pies with it. Looking for savory recipes in particular. TIA
here you go!
GHG’S PUMPKIN HUMMUS
1 15-oz. can garbanzo beans, drained and rinsed
1 cup pumpkin puree
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 large clove garlic, smashed
1 teaspoon ground cumin, toasted
½ teaspoon smoked paprika
½ teaspoon wheat-free tamari
¼ to ½ teaspoon cayenne pepper (to taste)
¼ teaspoon freshly ground black pepper
1 tablespoon toasted pepitas (pumpkin seeds)
Combine all ingredients in bowl of food processor and process until smooth. If mixture is too thick, thin it out by adding water one teaspoon at a time, OR 1-2 tablespoons plain, fat free yogurt. Taste for seasoning, and add additional spices and/or an extra dash of tamari if desired. Transfer to a bowl, garnish with toasted pumpkin seeds, and serve with baked pita chips.
Note: it's also wonderful with a teaspoon of toasted curry powder or Garam Masala.
ooooh, you little rascal! I am going to try this soon, after I finish the batch of hummus I just made...could Bragg's be subbed for the tamari? It really does not feel like autumn yet down here in SWFL, but everyone talking about autumn recipes and so forth on this board, I'm just in a pumpkin kind of mood!
Val, i *definitely* want feedback after you make it! Bragg's will do in a pinch, but the flavor isn't as deep or complex as tamari. if you have dark soy sauce, use that instead.
for the record, we got our first hint of Fall weather here in Jersey yesterday - it was 52 degrees when i woke up. i unfortunately ended up having an impromptu root canal today, so when i got home i made some butternut squash puree since i didn't want to chew anything solid. it got me in an autumn kind of mood, and of course now we're supposed to reach 80 again for the next 3 days!
hooray! i'm so happy you liked it :)
thanks for reporting back, and definitely try it with the garam masala next time - it adds an extra dimension. personally i prefer it that way, but i wrote the recipe without it because people often seem to have an aversion to curry spices (don't ask me why - i love 'em!)
Here's one I made just last week in the slow cooker:
1 large onion, chopped
3 cloves garlic (or to taste), chopped
1 can pumpkin
1 can tomatoes with green chilies (Rotel-style)
2 cups chicken stock
1 Tbsp. curry powder
2 tsp. garam masala (your choice of heat level)
Cook on low 6 hours. Then add:
1 cup red lentils
Cook another 3 hours, or until lentils are soft
This gets much better after a couple of days. It would work just fine if you substituted vegetable stock.
I posted this for relizabeth, who needed to use frozen spinach. It is a fine use for canned pumpkin- actually made it for the 1st time when I found a spare can of pumpkin leftover from Thanksgiving.
One of my favorite lasagna recipes is a tomato-less lasagna, which involves layering noodles with:
-rosemary-infused bechamel sauce
-ricotta mixed with tons of thawed, squeezed spinach and fresh grated parmesan
-cooked mashed butternut squash/pumpkin (canned pumpkin works fine here), seasoned with rosemary, salt and pepper
You may find some more savory ideas for canned pumpkin here!
Haven't tried it yet but I will this fall...pumpkin in your oatmeal. I know I've seen posters talk about this in threads about oatmeal on this board...you add it with some pumpkin pie spices to the oats.