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Pumpkin recipes anyone?

randyhusted Sep 11, 2009 08:06 PM

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!

  1. goodhealthgourmet Sep 11, 2009 08:21 PM

    http://chowhound.chow.com/topics/280643
    http://chowhound.chow.com/topics/565749
    http://chowhound.chow.com/topics/532525
    http://chowhound.chow.com/topics/585549
    http://chowhound.chow.com/topics/560569
    http://chowhound.chow.com/topics/457538
    http://chowhound.chow.com/topics/325843
    http://chowhound.chow.com/topics/343332
    http://chowhound.chow.com/topics/558454
    http://chowhound.chow.com/topics/570180
    http://chowhound.chow.com/topics/279878
    http://chowhound.chow.com/topics/281096
    http://chowhound.chow.com/topics/341240
    http://chowhound.chow.com/topics/344504
    http://chowhound.chow.com/topics/331001
    http://chowhound.chow.com/topics/445964
    http://chowhound.chow.com/topics/525909
    http://chowhound.chow.com/topics/569647
    http://chowhound.chow.com/topics/338588
    http://chowhound.chow.com/topics/569471
    http://chowhound.chow.com/topics/569261
    http://chowhound.chow.com/topics/574476

    there are tons more if you do a search, but i got tired of copying & pasting the links. happy reading!

    8 Replies
    1. re: goodhealthgourmet
      r
      rainey Sep 11, 2009 08:59 PM

      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
        goodhealthgourmet Sep 12, 2009 08:03 AM

        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
          r
          rainey Sep 12, 2009 08:49 AM

          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
            goodhealthgourmet Sep 12, 2009 11:56 AM

            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
              r
              rainey Sep 12, 2009 05:38 PM

              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.

              1. re: rainey
                goodhealthgourmet Sep 12, 2009 06:54 PM

                anytime :)

          2. re: goodhealthgourmet
            j
            jujuthomas Sep 14, 2009 10:20 AM

            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
          alkapal Sep 13, 2009 05:55 AM

          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. r
          rainey Sep 11, 2009 09:53 PM

          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/recipefinder.dyn?action=displayRecipe&recipe_id=1673088

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

          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/recipefinder/display?id=41000

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

          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
            k
            karykat Oct 26, 2009 08:52 AM

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

            1. re: karykat
              Emme Oct 26, 2009 06:39 PM

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

              1. re: Emme
                k
                karykat Oct 26, 2009 10:08 PM

                Yes, that sounds really good.

          2. Emme Sep 12, 2009 09:03 PM

            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. randyhusted Sep 12, 2009 09:41 PM

              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
                d
                dfrostnh Sep 13, 2009 03:46 AM

                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. Gooseberry Sep 13, 2009 03:35 AM

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

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

                1 Reply
                1. re: Gooseberry
                  chef chicklet Sep 13, 2009 09:51 AM

                  Those look great!

                2. chef chicklet Sep 13, 2009 09:50 AM

                  i think this one's almost too simple, I make these great seasoned & roasted pumpkin seeds. Well after you cut up up your pumpkin, keep those seeds! We eat the shell and all they're so good.
                  http://www.flickr.com/photos/7220939@...
                  I think fresh pumkin is best, I have been toying with pumpkin appetizers myself. I've been working on more Asian style with pork, like small fried won ton with pork and pumkin. Other ideas were to make wrap the pumkin and pork (obviously a braised pork) in a lightly steamed Asian green, and tying with chive. Still working on this. I also thought about Chinese ravioi with pumkin and chive, just trying to figure out how to serve these to a crowd. Wish I had more info, my party is late October too and I'm making several pumkin dishes using savory and sweet.

                  Looking at Gooseberry's post gave me an idea, how about mini steamed bbq pork and pumkin buns? I make bbq pork buns all the time, these would be very easy to handle.

                  1 Reply
                  1. re: chef chicklet
                    k
                    karykat Oct 26, 2009 08:48 AM

                    I've made roasted flavored pumpkin seeds and combined them with dried cranberries. Put in little plastic bags for gifts. Like around thanksgiving. . . . .

                  2. Emme Sep 13, 2009 11:05 AM

                    try making pumpkin fritters... similar to potato latkes... use pumpkin, onion, and a little sage!

                    1 Reply
                    1. re: Emme
                      randyhusted Sep 13, 2009 07:14 PM

                      Great idea, thanks!

                    2. lrohner Sep 14, 2009 08:10 AM

                      Carvel ice cream shoppes used to carry a soft-serve pumpkin pie ice cream around the holidays that was to die for! There are a bunch of recipes on the net for the regular stuff, but if anyone can figure out the soft-serve, let me know!

                      http://homecooking.about.com/od/dessertrecipes/r/bldes99.htm
                      http://www.foodnetwork.com/recipes/pumpkin-pie-ice-cream-recipe/index.html
                      http://www.cooks.com/rec/view/0,1937,...

                      1. j
                        jujuthomas Sep 14, 2009 10:24 AM

                        this weekend saw an iron chef rerun - i think it was the wild boar challenge where Bobby Flay made sweet potato grits - seems that would work with pumpkin too... it looked SO good!
                        http://www.bobbyflay.com/contents/rec...

                        1. h
                          howchow Sep 14, 2009 06:00 PM

                          pumpkin - potato croquettes
                          potato - pumpkin vichyssoise
                          pumpkin tempura
                          pumpkin pierogies
                          pumpkin gnocchi

                          1. l
                            lgss Sep 14, 2009 06:13 PM

                            Savory pumpkin pie and pumpkin (or sweet potato) cookies. My sister made pumpkin smoothies with maple syrup one time when I visited, not sure what else was in them.

                            1. randyhusted Oct 24, 2009 07:48 PM

                              With all your help, here's the menu for the party tomorrow. Thank you.
                              Pumpkin & Pork Toquitos
                              Pumpkin Bread Croque Monsieur
                              Pumpkin Grit Cakes with Cajun Shrimp
                              Bacon Wrapped Pumpkin Bites
                              Pumpkin Latkes with Smoked Salmon and Thyme Creme Fraiche
                              Pumpkin Hummus with Pumkin Chips
                              Pumpkin Spiced Cookies
                              Pumkin Seed and Milk Chocolate Truffles
                              Pumpkin Seed Brittle
                              Pumkin Creme Brule

                              And of Course...Lots of Pumpkin Beer

                              5 Replies
                              1. re: randyhusted
                                goodhealthgourmet Oct 24, 2009 08:00 PM

                                what time should we be there? ;)

                                it all sounds delicious. have fun!

                                1. re: randyhusted
                                  alkapal Oct 26, 2009 05:24 AM

                                  randy, make some extra pumpkin seed brittle for me. are you making it via the microwave, or the old-fashioned way?

                                  also, make some extra grits cakes (notice the "s" at the end of "grit" ;-)) with cajun shrimp!

                                  1. re: alkapal
                                    randyhusted Oct 26, 2009 06:24 PM

                                    made it the old fashioned way and it was awesome, so I made another batch, but took it a little to far and burned it. The grit cakes were also very good. Thanks.

                                  2. re: randyhusted
                                    alkapal Oct 26, 2009 06:23 AM

                                    looky: a pumpkin "cooler" to hold the beer http://www.marthastewart.com/article/...

                                    1. re: alkapal
                                      randyhusted Oct 26, 2009 06:29 PM

                                      awesome idea, I'll save it for next year, thanks!

                                      p.s. I didn't even know you could do brittle in the microwave

                                  3. k
                                    karykat Oct 26, 2009 08:47 AM

                                    How about a stuffed pumpkin. But with what? I saw some small sugar pumpkins at the farmers market over the weekend and had a hankering for stuffing them. But when I've done that in the past, it's seemed kind of bland. Maybe someone has some good ideas for that. . . .

                                    1. k
                                      kushbaby Oct 27, 2009 05:11 AM

                                      By far the best pumpking break ever is DOWNEAST MAINE PUMPKIN BREAD.

                                      http://allrecipes.com/Recipe/Downeast...

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