660894 Tue Oct 20 06:01:57 -0700 2009 48 31 Home Cooking 0 5116625 I just bought my first can of pumpkin puree and my first sugar pumpkin. I love pumpkin (especially in sweet forms, but I enjoy savory variations as well) but have yet to make any pumpkin recipes at home since I am the only one at home that enjoys pumpkin in any form. With pumpkin season upon us, what are you making? Tue Oct 20 06:01:57 -0700 2009 152043 TampaAurora 1 5116696 I make a number of items (bread, ravioli, pumpkin and apple soup) providing I have the right pumpkin. Perhaps your sugar pumpkin and my find are the same thing. Little did I know until five years ago that the large, bright orange variety preferred for carving faces is far from the best eating pumpkin. Look for the Fairy Tale a.k.a. Cinderella pumpkin (dull orange-bronze shell with large "cleavages" - looks like it should be drawn by eight tiny horses) for an amazing bright orange flesh inside that is as sweet or sweeter than any squash. A simple buttered puree adds a splash of vibrant color to the dinner plate and its uses are endless. Since this revelation, I've been much more enthusiastic about exploring pumpkindom. Is this the one you bought? CP Tue Oct 20 06:44:17 -0700 2009 5116625 138009 Chefpaulo 2 5116896 During my trip to Whole Paycheck, I saw a display of "baking pumpkins" which were Sugar Pumpkins and just couldn't resist. I think Sugar Pumpkins are smaller and not as "cleaved" as Cinderella Pumpkins. Tue Oct 20 08:07:37 -0700 2009 5116696 152043 TampaAurora 3 5119259 I just saw Cinderella pumpkins at Trader Joes, they were so cute I never would have guessed they were good for baking too. Also got some pumpkin butter and cranberry apple butter. No one else eats pumpkin (except pumpkin pie) nor cranberry (except Ocean Spray) so it's all mine, mine, mine! Although suspicious of anything orange this time of year, I frequently trick them into having somepumpkin or sweet potato or carrots by calling the dish "African" soup, or "Szechuan" soup and they don't ask so I don't tell. Wed Oct 21 05:47:23 -0700 2009 5116896 11097 coll 1 5116854 -pumpkin cranberry bread - pumpkin coconut pie - pumpkin ravioli (it'll be my first time with that) - penne with pumpkin cream sauce Tue Oct 20 07:53:22 -0700 2009 5116625 217807 cheesecake17 1 5116981 What a great topic! I actually own THREE cookbooks devoted to pumpkins (well, one is both pumpkin and zucchini recipes). One of my favorite savory dishes to make is a South American dish of pumpkin, corn, and white beans. Stews and soups are good as well. As for sweet dishes, I make a lot of pumpkin cornbread, with a little ginger in it, pumpkin bars (like pie but in bar form with just a bottom crust), and pumpkin souffle. This year I plan on trying my hand at pumpkin ice cream as well. When I get home tonight I'm going to look through my pumpkin cookbooks and get a little more inspiration! yum. Tue Oct 20 08:37:16 -0700 2009 5116625 72532 rds246 2 5117818 Would you mind giving a bit more detail about the pumpkin, corn, and white bean dish? That sounds really good. Tue Oct 20 12:51:24 -0700 2009 5116981 10074 Caitlin McGrath 1 5117137 Definitely pumpkin bread pudding. Amazing with homemade cinnamon ice cream. Here's the pudding: -1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk) -3/4 cup canned solid-pack pumpkin -1/2 cup sugar -2 large eggs plus 1 yolk -1/2 teaspoon salt -1 1/2 tsp. pumpkin pie spice -5 cups cubed day-old baguette or crusty bread -3/4 stick butter Preheat oven to 350F. Put the butter in your intended baking pan (two 8-in. rounds or a 9×9-in. pan work well, but a 13×9-in. might do in a pinch) and stick in the oven to melt while it preheats. Remove from oven. 1. Toss the bread cubes with the melted butter, dividing evenly between the two pans if you are using more than one. 2. In a large bowl, whisk together all the remaining ingredients. 3. Pour liquid evenly over the bread cubes. Toss to coat. 4. Bake 25-30 min. or until custard is set. Enjoy! Tue Oct 20 09:23:53 -0700 2009 5116625 150094 ChristinaMason 2 5117524 This looks awesome!! I want to make it tonight! Have you ever tried it with almond breeze or soymilk? Tue Oct 20 11:19:33 -0700 2009 5117137 217807 cheesecake17 3 5117974 You know, I haven't, but I imagine it would be fine. Maybe not as rich, but the eggs help there. Maybe you could add a little liquid coffee mate or something to get the right mouthfeel? Sounds kinda gross...sorry about that! Let me know how it turns out! Tue Oct 20 13:45:56 -0700 2009 5117524 150094 ChristinaMason 4 5118015 I have a piece of a baguette, so maybe I'll try to halve the recipe. I'll let you knw if I try it Tue Oct 20 13:56:13 -0700 2009 5117974 217807 cheesecake17 2 5118308 Any reason why I shouldn't call that Pumpkin Custard French Toast Casserole and serve it for holiday brunch? I could add toasted pecans or chopped craisins. Tue Oct 20 16:04:29 -0700 2009 5117137 14974 BeaN 3 5119094 Yum yum and yum. Call it whatever, just be sure to serve it. I did it the past two years for Thanksgiving and now it's part of the rotation. Candied pecans would be awesome. Wed Oct 21 01:10:53 -0700 2009 5118308 150094 ChristinaMason 4 5132276 I cant WAIT to try this! Mon Oct 26 12:37:12 -0700 2009 5119094 729068 cookieluvntasha 1 5117286 Soup! I found this recipe a couple of years ago, it's awesome and a fall/winter staple in our thermoses for lunch. 2 pounds ground beef 1/2 cup chopped onion Clove of minced garlic 1 lb sliced fresh mushrooms 1 can Libby's pumpkin puree or 2 cups fresh pumpkin puree (don't use the sugar pumpkin) 4 cups meat broth (chicken or beef) 1/2 cup heavy cream 1/2 cup white wine (I use one of the little single bottles) Salt and pepper to taste Brown the meat, onion, mushrooms and garlic, drain fat. Add pumpkin and blend in before adding the broth and seasoning, cover and simmer for half an hour. Add wine and cream and simmer another fifteen minutes. You can substitute crumbled bulk Italian sausage for some or all of the ground beef. Tue Oct 20 10:08:43 -0700 2009 5116625 23970 MandalayVA 1 5117544 http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=467 I'm following this recipe for pumpkin chili right now for later in the week. So far I've tried recipes for pumpkin tea bread, pumpkin cheesecake brownies, pumpkin fudge, pumpkin scooter pies, two kinds of pumpkin ice creams, carrot pumpkin soup, pumpkin smoothies, roasted pumpkin curry, pumpkin pound cake, pumpkin muffins with caramel and pumpkin coffee (Green Mountain) lattes. About 12 more recipes to go.. Tue Oct 20 11:27:02 -0700 2009 5116625 36312 HillJ 2 5117581 Now THAT sounds excellent - thanks HillJ! Just might have to make this myself towards the end of the week. Always forget that WF has some pretty good recipes. Tue Oct 20 11:38:08 -0700 2009 5117544 10532 LindaWhit 3 5117591 LindaWhit, I was dipping bread in the chili pot (called it lunch) to test the heat and I was pleasantly surprised that the recipe didn't need tweaking. Rich & thick too. Enjoy! Tue Oct 20 11:41:57 -0700 2009 5117581 36312 HillJ 4 5117710 Very good to hear - my mouth is watering right now! Only thing I'll need to get is the ground turkey; otherwise I'm all set with the other ingredients! Tue Oct 20 12:15:50 -0700 2009 5117591 10532 LindaWhit 2 5117604 That chili looks delicious! And the ingredients are things that are always on hand. I'll make it next week!! Tue Oct 20 11:45:02 -0700 2009 5117544 217807 cheesecake17 3 5117628 LW & cheesecake17, let me know how the chili works out for you both! Tue Oct 20 11:51:43 -0700 2009 5117604 36312 HillJ 2 5117912 http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108231 Okay, this bread recipe is on cue for tomorrow mornings bake. Doesn't the combo sound heavenly! Tue Oct 20 13:22:41 -0700 2009 5117544 36312 HillJ 1 5117598 The pumpkin cinnamon rolls I made this past weekend are my new favorite pumpkin recipe, though I've made pumpkin scones, cheesecake, and bread too. http://areyouhungryyet.blogspot.com/2009/10/pumpkin-cinnamon-rolls.html Tue Oct 20 11:43:48 -0700 2009 5116625 10666 Chocolatechipkt 2 5117631 Oh yum, pumpkin & dried cranberries in a cinnamon roll has my name all over it! :) Tue Oct 20 11:52:15 -0700 2009 5117598 36312 HillJ 3 5118278 LOL, that was my reaction too! Definitely try them if you have time. Tue Oct 20 15:41:19 -0700 2009 5117631 10666 Chocolatechipkt 2 5165754 Hmmm. I've made cranberry scones and I've made pumpkin scones. I see no reason not to make cranberry pumpkin scones topped with pepitas and large sugar crystals. Served with a nice hot cup of vanilla chai... Sun Nov 08 16:26:52 -0800 2009 5117598 50431 chef chicklet 3 5166145 What time will you be serving these? :b Sun Nov 08 20:17:26 -0800 2009 5165754 10666 Chocolatechipkt 4 5166146 HA HA, I wondered the same thing when I read chef chicklet's post. It sounded so welcoming, like, "C'mon over, we're waiting for you!" :) Sun Nov 08 20:19:19 -0800 2009 5166145 249664 kattyeyes 1 5118365 Pumpkin cheesecake and Martha Stewart's recipe for Pumpkin Chocolate Chip Bars. Tue Oct 20 16:25:11 -0700 2009 5116625 11778 irishnyc 1 5118375 Thai-spiced pumpkin soup with coconut milk. Haven't actually made it yet, but it sounds heavenly. And I am not a pumpkin lover. 2 acorn squash, pumpkins, or other smallish winter squash 3 tablespoons unsalted butter, room temperature 1 14-ounce can coconut milk 1 teaspoon (or more) red Thai curry paste water 2 teaspoons fine grain sea salt (or to taste) Preheat the oven to 375 degrees and place the oven racks in the middle. Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout. When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy). Serves six. Tue Oct 20 16:27:59 -0700 2009 5116625 116513 linguafood 2 5118380 Savory pumpkin pie and pumpkin cookies. My sister has made pumpkin smoothies. Tue Oct 20 16:30:35 -0700 2009 5118375 169792 lgss 1 5118677 made baked pumpkin oatmeal for a brunch this weekend. pumpkin smoothies i do a nice pumpkin, roasted pepper, and caramelized onions sauce over grilled or broiled fish sliced and roasted with sage (and other veggies of choice), drizzled w/ browned butter after and last year, i played around with pumpkin truffles for thanksgiving! Tue Oct 20 18:48:57 -0700 2009 5116625 15572 Emme 1 5132399 King Arthur Flour's Cinnamon-Swirl Pumpkin Rolls http://www.recipezaar.com/cinnamon-swirl-pumpkin-rolls-393643 Bon Appétit's Pumpkin Spice Layer Cake With Caramel and Cream Cheese Frosting http://www.recipezaar.com/Pumpkin-Spice-Layer-Cake-With-Caramel-and-Cream-Cheese-Frosting-333843 Bon Appétit's Spiced Pumpkin Cheesecake http://www.recipezaar.com/Spiced-Pumpkin-Cheesecake-Bon-Appeacutetit-Magazine-274957 Gourmet's Date Pecan Pumpkin Squares http://www.recipezaar.com/Pumpkin-Squares-With-Dates-and-Pecans-330209 Bon Appétit's Spiced Pumpkin, Lentil, and Goat Cheese Salad http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Lentil-and-Goat-Cheese-Salad-355212 Dorie Greenspan's Cheesy Stuffed Pumpkin http://www.recipezaar.com/Cheesy-Stuffed-Pumpkin-332134 Mon Oct 26 13:14:55 -0700 2009 5116625 179628 toveggiegirl 1 5132610 I'm always too impatient to eat my first pumpkin of the year, so it always gets made into Pumpkin Bites: Chop into bite-sized pieces. Toss with olive oil, salt and herbs (I like thyme, sometimes with a little sage or rosemary, sometimes with garlic powder). Bake flesh-side up on a cookie sheet at 400 until soft. Gnaw the delicious squash off the skin and toss the skin - great as appetizers or a snack. The sweet version on this consists of a quick spray of oil from the can, roast them virtually dry, then drizzle with sweetened condensed milk and a sprinkle of cinnamon. Horribly messy and gooey, but so delicious. I don't have patience for peeling early in pumpkin season - it'll take me at least a few pumpkins before I decide to play with recipes. ;) Mon Oct 26 14:31:10 -0700 2009 5116625 19626 thursday 1 5133090 My favorite is pumpkin muffins, sooo good. But now that I saw the bread pudding I sure have to try that one!!! thanks! Mon Oct 26 17:40:22 -0700 2009 5116625 50431 chef chicklet 2 5136204 Do you have a good pumpkin muffin recipe? Tue Oct 27 19:34:06 -0700 2009 5133090 10911 LisaN 3 5141273 Lisa, I'm sure chef chicklet will get back to you, but I thought I'd offer some possibilities. This is my standard recipe: http://chowhound.chow.com/topics/276895#1462060 And this thread has lots of great-sounding pumpkin muffins, with feedback from a bunch of hounds: http://chowhound.chow.com/topics/331738 Thu Oct 29 14:57:48 -0700 2009 5136204 10074 Caitlin McGrath 3 5165764 I do let me dig it up. It's a recipe that was given to me some 20 years ago, handwritten on a dinky piece of paper... But I will! These are so moist. I'll never forget the time I made them when my Dad came to visit (he's gone now) but he ate about 6 of them in a row. This recipe will make quite a few. Sun Nov 08 16:28:20 -0800 2009 5136204 50431 chef chicklet 3 5165928 i found it! I was in one of my cleaning streaks and I was organizing some of my smaller handwritten old recipes. I hate to toss the little notes because most of them are written on the cutest little note papers with funny or sweet messages to me. I hate to throw them out, because I really go back in time when I read them. I know I'm such a sap. The gal that gave me the recipe had brought these into work one morning. I was so taken with them and when I asked for the recipe she quickly whipped the recipe out having memorized it in her head. I wish I could do that! Looking again at the the quantity of ingredients, like I said it does make quite a few muffins. I've never cut the recipe, because they're so good and I like to freeze some for later. As a side note, I think she said that some times, she puts a bit of cream cheese inside the center of the pumpkin batter. I've never tried that but I'm sure it would be pretty good. Laura's Pumpkin Muffins 5 cups of flour 3 cups sugar 1 cup oil 1 large can pumpkin puree 4 tsp baking soda 2 tsp cinnamon 1 tsp ground clove nuts - optional (pecan or walnut) I've made these with both golden and reg raisins. Makes a very moist muffin. Mix all the infredients until blended well. Bake in a preheated oven 350 degrees 50 mins or until a toothpick comes out clean. Sun Nov 08 18:03:10 -0800 2009 5136204 50431 chef chicklet 1 5135351 So far we've made some ancho spiced pumpkin seeds and spiced pumpkin cookies with chocolate chips. The pumpkin rolls with cranberries are next on the list. I'm in pumpkin heaven. Tue Oct 27 13:52:27 -0700 2009 5116625 152043 TampaAurora 2 5135989 I just realized that Chocolatechipkt posted the KAF pumpkin roll recipe before I did. Try it! It's yummy. :-) Tue Oct 27 18:09:53 -0700 2009 5135351 179628 toveggiegirl 1 5144875 Smoky braised pumpkin from Rick Bayless: http://www.marthastewart.com/recipe/smoky-braised-mexican-pumpkin?lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD Sat Oct 31 07:43:34 -0700 2009 5116625 1120609 lupe1000 1 5164266 I haven't tried this yet, so I can't say it's a favorite, but believe it's destined to be... PUMPKIN RICOTTA PIE SQUARES (paraphrased from Linda Giuca and Christopher Prosperi, The Hartford Courant) Shortbread Crust: 1/3 cup packed light brown sugar 1-1/4 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 cup butter, softened slightly and cut into chunks Filling: 1 (15 oz.) can pumpkin 8 oz. whole milk ricotta 1/2 cup packed light brown sugar 1/2 teaspoon salt 1 (5-1/3 oz.) can evaporated milk 1 teaspoon cinnamon 1/2 teaspoon ginger 1/8 teaspoon nutmeg 2 tablespoons granulated sugar mixed with 1/4 teaspoon cinnamon To prepare crust: Combine dry ingredients in mixing bowl; stir till well blended. Using a fork or pastry blender, incorporate butter into flour mixture till mixture is crumbly. Pat into a 9-inch square baking pan. Baket at 375 degrees F for 15 minutes. Set aside. To prepare filling: Set aside sugar/cinnamon mixture--combine all other filling ingredients in large mixing bowl. Whisk till ingredients are well blended and mixture is smooth. Pour over shortbread crust. Sprinkle sugar/cinnamon mixture over top of filling. Bake at 375 degrees F for 45 minutes. Cool thoroughly before cutting into bars or squares. Top with a dollop of sweetened whipped cream. If anyone makes this before I do, please report back! :) Sat Nov 07 19:14:19 -0800 2009 5116625 249664 kattyeyes 2 5166045 wow that sounds amazing..... that might replace the pumpkin pie for thanksgiving this year. Thanks Kattyeyes! Sun Nov 08 19:14:43 -0800 2009 5164266 264146 kubasd 1 5165980 Swiss Pumpkin 1 pumpkin (like Sugar Pie) about 4 lbs. A 14" baguette cut into 1/4" slices and lightly toasted 1/4 lb. Gruyere cheese, grated 1 3/4 cups half and half 2 large eggs 1 1/2 tsp. salt 1 tsp fresh grated pepper 1/4 tsp grated nutmeg Preheat oven to 350°F. Carefully cut a 1" slice off the top. Reserve the top. Scoop out and discard strings. (Can toast the seeds) Make three layers of toast and cheese in the pumpkin. Whisk together the remaining ingredients and slowly pour into the pumpkin. Replace the lid and bake in a shallow pan in the middle of the oven until the pumpkin is tender, about 1 1/2 - 2 hours. Serve by scooping out the pumpkin flesh with the bread and cheese. Serves 4. Sun Nov 08 18:28:49 -0800 2009 5116625 13519 Cynsa 1 5167860 Pumpkin Sweet Rice Pudding Today I experimented. With sweet rice steaming on the stove, I purposely made 2 extra cups to give this idea a try. Once the sweet rice was made, I setup a large pot that contained 1 can of coconut milk, 1/3 cup of pumpkin puree, a good shake of cinnamon, ground clove, ground nutmeg and ground ginger along with a few crystalized ginger buttons and 1/8 cup of raw sugar on a low flame. Once the mixture was warm, I served in the rice to combine. Cooled on the counter then refrigerated. Turned out rich, creamy and wonderfully spiced. I've read dozens of recipes online for Pumpkin Rice Pudding but none that used sweet rice or coconut milk and didn't require hours to achieve. With few ingredients, this quick cook version turned out remarkably well. Mon Nov 09 13:10:17 -0800 2009 5116625 36312 HillJ 1 5172189 I have really bad luck when it comes to pies for some reason... Does anyone have a recipe for a fail proof delcious pumpkin pie? I would be using a frozen pie crust. My guests usually bring one that is from a local bakery, it's good but I want to try one on my own this year. Wed Nov 11 05:18:52 -0800 2009 5116625 10147 michele cindy 2 5172253 You can't go wrong with the recipe on the Libby's Pure Pumpkin can. http://www.verybestbaking.com/recipes/specialty/libbys-detail-fpp.aspx I *always* add more ground ginger (usually I double it to 1 tsp. at a minimum) and a bit more cloves. Also, if you're going frozen pie crust, make sure you are using a DEEP DISH pie shell. This recipe will completely fill a deep dish pie shell. Also - only use the Pure Pumpkin. Do *not* use "pumpkin pie filling". Wed Nov 11 05:57:33 -0800 2009 5172189 10532 LindaWhit 2 5172264 I've tried a bunch of different recipes, and keep coming back to the "ultimate pumkin pie" from epicurious: http://www.epicurious.com/recipes/food/views/The-Ultimate-Pumpkin-Pie-826. I use just the filling part of the recipe (increasing the spices slightly and adding a pinch of cloves and 3/4 t. nutmeg). It (the filling, not the fussy crust) is easy and delicious (and so much better than fillings made with canned milk). Wed Nov 11 06:03:56 -0800 2009 5172189 11236 vicarious