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Pumpkin recipes anyone?

I'm having a party in late october and will be serving some pumpkin goodies. I know I could google it and find some ok recipes, but the people here seem to have much better taste than that of google and the likes. Last year I served, pumpkin ravioli, curried pumpkin hummus with pita, pumkin seed crusted brie, and pumpkin cheesecake. Any other ideas out there? Thanks! Happy cooking!

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    1. re: goodhealthgourmet

      Thank you!

      I love pumpkin and winter squash and I've been collecting pumpkin recipes for more than a decade. Even still, I found a couple there to add to my recipe database.

      1. re: rainey

        here's another thread for canned pumpkin. we got into a discussion about pumpkin hummus, and i posted my recipe if you want to try it.

        http://chowhound.chow.com/topics/648005

        1. re: goodhealthgourmet

          Thank you. Your hummus sounds wonderful.

          I think I've got that stuff on hand so I think I'll try it later today.

          1. re: rainey

            let me know how you like it if you end up making it! BTW, not sure if i included this note with the recipe, but it tastes better the next day after the flavors have had a chance to really meld and develop.

            1. re: goodhealthgourmet

              I did it this morning and we're enjoying it. I added some chopped cilantro and I cut back on the cayenne and added some powdered adobo.

              It's very nice. Thanks for sharing it.

          2. re: goodhealthgourmet

            YUM! that pumpkin hummus sounds so good! i'm going to have to try that next time my family comes to visit ... unless i can get DH to try it with me... he's fussy sometimes! :-)

        2. re: goodhealthgourmet

          ghg, i laughed when i saw just the top of your post and i knew it was yours! LOL! i've given up, too.

        3. Pumpkin in a cookie! These are soft and cakey. They have an interesting combination of rich, spicy, not too sweet flavor that is accented by the sweet-tart lemon glaze for complexity.

          Pumpkin Spice Cookies with Lemon Icing

          • 1/2 cup shortening
          • 1 cup sugar
          • 2 egg
          • 1 cup pumpkin puree
          • 2 cup all purpose flour
          • 1 teaspoon baking powder
          • 1 teaspoon salt
          • 2 1/2 teaspoon cinnamon
          • 1/2 teaspoon nutmeg
          • 1/4 teaspoon ginger
          • 1 cup golden raisins
          • 1 cup nuts, chopped

          • 2 cup confectioners' sugar
          • 1 tablespoon fresh lemon juice
          • 1 tablespoon lemon zest, firmly packed

          Preheat oven to 350 degrees.

          For Cookies, cream shortening. Gradually beat in sugar. Add eggs and pumpkin. Mix well. Set aside.

          Sift dry ingredients together. Add to pumpkin mixture. Add raisins and nuts.

          Drop by heaping teaspoonfuls onto greased baking sheets. Flatten slightly with a flat-bottomed glass dipped in water every 2 or 3 cookies as needed. Bake about 15 minutes or until firm to touch. Remove cookies to cool on rack. Ice with Lemon Frosting when cool.

          For Lemon Frosting, combine the ingredients adding just enough milk for a spreading consistency.

          Makes 4 dozen

          *******************************

          This is basically roasted, mashed root vegetables. The pumpkin adds a rich flavor.

          Pumpkin Patch Potatoes

          • 2 pound fresh pumpkin such as Sugar Pumpkin, halved, with seeds and strings removed
          • 1 small onion, coarsely chopped
          • 2 tablespoon butter, melted
          • 1 tablespoon light brown sugar
          • 1 teaspoon salt
          • 1/8 teaspoon freshly ground black pepper
          • 1 pound baking potatoes, peeled and cut into chunks
          • 2 ounce neufchatel cheese
          • 2 tablespoon fresh chives or scallion greens

          Heat oven to 425˚. Have ready a 15 1/2" x 10 1/2" inch jelly roll pan.

          Place pumpkin halves cut side down on work surface. Peel with a sharp knife, following shape of pumpkin. Cut in 1 1/2 inch chunks. Place in pan with the onion, butter, brown sugar, 1/4 teaspoon of the salt and the pepper. Toss to mix, then spread out. Roast 25 minutes, stirring once, until pumpkin is tender and lightly browned in spots.

          Meanwhile, place potatoes in a medium saucepan with water to cover; cook 15 minutes or until tender. Remove and reserve 1/3 cup of the cooking water. Drain potatoes in a colander; return to saucepan while hot.

          Add pumpkin mixture, any juices in the pan, the remaining salt, the cream cheese and 1/4 cup of the reserved cooking water. Mash with a potato masher leaving potatoes slightly chunky. Add remaining cooking water if dry. Stir in chives. Mound into baking dish. Drizzle on melted butter. Grate on nutmeg. Run under broiler to brown.

          ***************************

          These dinner rolls have a lovely color and good flavor. They're also very easy to do.

          http://find.myrecipes.com/recipes/rec...

          *************************

          This pie is time consuming to make but really pretty and it has killer flavor.

          I didn't remember the adverse reviews until I looked it up again. I absolutely do NOT agree that the chocolate is overwhelming (tho I may have used milk chocolate to compensate after reading that) and I think I did take the comment about the volume seriously and use a deep dish pie pan.

          http://jas.familyfun.go.com/recipefin...

          ************************

          This souffle is unusual. I used roasted pumpkin instead of the frozen and substituted a nutty gruyere (Compte would also be good, I think) for the swiss called for. Use it as a main dish or as a side to roasted meat. I also thought -- but haven't tried yet -- that it would be really neat piped into small potato shells that had been parbaked as an appetizer.

          http://www.epicurious.com/recipes/foo...

          3 Replies
          1. re: rainey

            This souffle sounds interesting. Maybe with some curry and cumin added to make it more savory?

            1. re: karykat

              To the souffle, you could also add some caramelized onions and sage, along with the gruyere.

              1. re: Emme

                Yes, that sounds really good.

          2. I do a Creamy Pumpkin Sage sauce to serve over white fish... using caramelized onions, roasted red peppers or sundried tomatoes, a little evaporated milk... i've posted it before

            i also have done Oatmeal Pumpkin fritters. i make an oatmeal with pumpkin pie spice and pureed pumpkin mixed in and a little brown sugar and butter. then i spread on a cookie sheet and cool til firm. cut into squares (or shapes if preferred with cookie cutters. the heat some butter in a pan, and saute squares til golden brown. serve with maple syrup if desired, or chopped pralines, or a little creme fraiche...

            Pumpkin fries - slice pumpkin into thin potato chip style slices or like french fries. season with salt, pepper, and a little curry. bake at 350 on parchment paper til crisp and golden, flipping them after about 20 min and baking 10 min longer or til golden.

            1. So I guess what I'm really looking for are hors d'oeuvres. Please keep posting the great ideas. Thank you for your time and happy cooking!

              1 Reply
              1. re: randyhusted

                Pumpkin beer bread is yummy. The recipe I use calls for Pumpkin Ale but I didn't discover the recipe last fall until the pumpkin ale season was over. I use whatever my husband has in the fridge. It should work for some kind of appetizer but it is on the sweet side.
                We love squash biscuits which you could make with pumpkin. those might work better for an appetizer, maybe topped with a bit of brie and carmelized onions and cranberries?

              2. I've been wanting to try the recipe for pumpkin custard baked buns from Chinatown Brasserie

                http://nymag.com/guides/holidays/than...

                1 Reply