Your Favorite Pumpkin Recipe
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?
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?
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.
Cinderella pumpkins are what the French call Potiron -- and they make ROCKIN' pumpkin pies -- cut it into big chunks, toss it in a roasting pan with some water, and bake at 375F for 1-1/2 -2 hours -- until it's very soft.
Scrape the flesh off of the rind and hit it with a stick blender to puree. Velvety texture and awesome flavor -- makes the bet pies ever.
Oh yeah -- the French make a veloute (cream soup) from it...
-pumpkin cranberry bread
- pumpkin coconut pie
- pumpkin ravioli (it'll be my first time with that)
- penne with pumpkin cream sauce
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.
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.
Day-old challah works great for bread puddung - it will give you more of a proper British pudding texture when all is said and done, rather than the stiffer Americanized version of bread pudding you often get in restaurants here. If you prefer the chewier American version, you can always cut back the liquid added a bit - but just a bit. I use a different recipe than the one above, but I'd say you could cut the extra yolk and maybe use a tbs less milk if you want it stiffer (though cutting egg white would accomplish the task a little better than the yolk, it's a lot easier to lose a yolk than lose half an egg white...)
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.
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..
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
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
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).
made baked pumpkin oatmeal for a brunch this weekend.
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!
King Arthur Flour's Cinnamon-Swirl Pumpkin Rolls
Bon Appétit's Pumpkin Spice Layer Cake With Caramel and Cream Cheese Frosting
Bon Appétit's Spiced Pumpkin Cheesecake
Gourmet's Date Pecan Pumpkin Squares
Bon Appétit's Spiced Pumpkin, Lentil, and Goat Cheese Salad
Dorie Greenspan's Cheesy Stuffed Pumpkin
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. ;)
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/2768...
And this thread has lots of great-sounding pumpkin muffins, with feedback from a bunch of hounds: http://chowhound.chow.com/topics/331738
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.
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.
re: chef chicklet
Hey Chef Chicklet, I made these tonight and they smell heavenly. I haven't eaten them yet because they're still cooling=) Anyhow, I have a question. I put them in for 25 minutes with the intention to turn the muffin pans halfway and they were done already. I'm not sure why, but maybe my oven just runs really hot.
Regardless, they look delicious and I can't wait to eat one! Thank you for the recipe.
Marietinn, I just saw your message sorry. I am making these today. I have a gas oven and I'll check back on the time for these it takes. I really don't know think I'd of changed the recipe, just adjusted the time. Thinking about it , I might need to change that on this recipe in case..
*baking time will vary according to difference in oven temps* or something like that.
I use muffin dark tins and sometimes paper liners and sometimes not. I've added prunes to these too.
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)
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
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! :)
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.
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.
re: michele cindy
You can't go wrong with the recipe on the Libby's Pure Pumpkin can.
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".
re: michele cindy
I've tried a bunch of different recipes, and keep coming back to the "ultimate pumkin pie" from epicurious: http://www.epicurious.com/recipes/foo.... 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).
re: michele cindy
I agree with Linda on this one.
Also, take the time to blind bake the crust, it makes all the difference in the world, no soggy pie crust.
And, I made the leap and bought a pie shield and for blind baking pies, this little contraption is a life saver for over browned edges. I got mine at the Christmas Tree Shop, for $1.99. Can't believe after all these years, I didn't have one.
Here is a picture of the Libby's pie I made for my sister last weekend. It's her favorite.
Got it right here on this board, great recipe and very forgiving too!
Pikawicca's pie crust
For 1 crust, double for 2
1 1/2 C. a-p flour
1/4 tsp. salt, I use less
1/8th tsp, baking powder
1 stick cold unsalted butter cut into Tbs. slices
3 Tbs. ice water
Put flour, baking powder and salt in work bowl of a food processor fitted with the steel knife. Whizz it a few times. Add butter and pulse until combined. Add water by the Tbs. pulsing. After the third Tbs. let it run until it forms a ball on the blade. Remove from processor and flatten into a disc. wrap in wax paper, Saran or what ever and refrigerate for at least an hour. Then roll out and put into your pie dish. If Blind baking prick well and refrigerate until well chilled before baking. This helps prevent it from shrinking.
If you can ever get your hands on a curry pumpkin (I discovered them in a farmern's market in Portland, ME, and have never seen them anywhere else) they are heavenly. Bright reddish orange in color and beautiful to look at, as well as to eat.
Timely resurrection of this topic...
Here's link to a NYT article that has 4 pages worth of pumpkin recipes:
I love a stuffed pumpkin I made last month from Claudia Roden's "The New Book of Middle Eastern Food." Ground lamb, a bit of cooked rice, pignoli, cinnamon, cumin, cayenne S & P. I'll be making it for Thanksgiving...
Iced pumpkin cookies!! As soon as the weather turns cooler, this is my go-to dessert recipe.
Iced Pumpkin Cookies
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. salt
- 1/2 cup (8 tbsp.) butter, softened
- 1 1/2 cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp. vanilla extract
- 2 cups confectioners' sugar
- 3 tbsp. milk
- 1 tbsp. melted butter
- 1 tsp. vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
These Date Pecan Pumpkin Squares are AMAZING. I first made them for a Thanksgiving potluck and they were a huge hit - I even caught a 3-year-old sneaking extras - and the adults loved them too. Since then, I've looked forward to making them each fall.
mollyo, if you ever tracked down mesquite flour (i've been meaning to tell you that i confirmed it at the SM Co-op), sub about 1/2 cup of it for the AP flour - the flavor pairing is perfect. definitely cut back on the sugar too, and i like to add a pinch each of cardamom and espresso powder.
I did track it down at Whole Foods, finally in the bulk section. I checked at the Co-op after my post but no love there! I just picked up a can of pumpkin at Trader Joe's and was plotting when tomorrow I would make them and what kind of flour I was going to try to sub in place of some of the white so thank you so much for the tips! I'll let you know how they turn out.
i SWEAR it's at the Co-op, in the bulk section - i just saw it this afternoon! get it there next time - better price, better people :)
beware that mesquite only works as a sub for a maximum of 25% of the flour in a recipe, so that's why i suggested 1/2 cup (20%) for this one.
can't wait to hear how they turn out!
Here is a sampling of some savory dishes using fresh pumpkin This last two are somewhat involved but worth it.
Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas
Pumpkin Tarte Tatin
Pumpkin, Sage, Chestnut and Bacon Risotto
can't believe nobody's posted this -- this is on the back of every can of Libby's canned pumpkin, and it's awesome. this makes two good-sized rolls. I try to keep at least one in the freezer during the holidays, as it freeze beautifully, everybody loves it, and it's easy.
Yes, I can hear the groans and moans -- it's a back-of-the-box recipe...but it's one worth keeping.
Why am I not seeing anyone mention pumpkin enchiladas? Wonderful stuff. Use corn tortillas and fill them with a mixture of pumpkin, peppers and onions.
It would probably be easy to make pumpkin bread but bake it like cookies, with a couple of pepitas (the seeds) on top.
Any preferenc es on fresh vs canned? I prefer fresh, with its texture. Canned pumpkin isn't even real pumpkin, it's some other squash and there's to texture left.
I LOVE empanadas of all kinds, and every year I throw a Christmas party at which I make four or five different kinds. I usually make them in sheets in a baking pan, which is closer to the Spanish style than the South American.
Anyway, last year I took this recipe for a pumpkin filling for samosas, doubled it, and used it to fill a sheet of empanadas. It was a HUGE hit at the party. It vanished.
Personally, I didn't find it zippy enough. I made notes that this year for the party I will do it again, increasing proportion of onions and garlic (double) and throwing in 2 or 3 jalapeños as well.
Pumpkin anything is to die for....one of my quick and easy and low fat/low cal favorites lately - Pumpkin Ice Cream/Sorbet - stir together a can of pumpkin (or equivalent fresh, cooked), can of sweetened condensed milk, cinnamon (or pumpkin pie spice) to taste, 2 cups of fat free half & half. Follow directions to freeze in your ice cream maker - voila! It tastes just like pumpkin pie - but without all of the guilt! If you want to add a little guilt, add some glazed pecans, crushed graham cracker, etc for a little crunch!
My all time favorite is pumpkin chocolate chip cookies (http://melbostoast.blogspot.com/2009/...), for which I use the canned puree. I also like pumpkin pie (with cinnamon only) made from longneck pumpkin puree. Last night even though I was a little wary of the idea. I made Penne and Sausage with Pumpkin Sauce and it was delicious, again I used the longneck pumpkin puree. I am hoping that since I have 5 cups left of the pumpkin I can make a few more things this year.
@mom22tots, these cookies are great for GF modification because the pumpkin puree makes them a bit more forgiving :) just sub 2 cups of your favorite GF flour blend plus 1 tsp guar or xanthan gum and you'll be set. (i'd personally include mesquite in the GF mix because the flavor is the perfect complement to the chocolate & spices in this recipe.)
@melpy, if you stick any sort of punctuation on the end of the link - a comma, a period, a close parenthesis - it won't work. the one you posted above has both a period and a close parenthesis...next time just post the link without enclosing it in parentheses or following it with any punctuation.
I am SO looking forward to trying this recipe. Several years ago this non-dessert guy became addicted to the similar ones at our local Kroger stores (Ralphs and Food4Less). Stupidly, they Refuse to offer them outside of the fall season.
Finally cleared the decks to try this recipe. As advertised, it is great!
I substituted 1/4th brown sugar for regular.
FYI one small baking pumpkin produces ~ 2 1/2 cups of puree.
The cookies are wonderfully soft; if you make larger cookies the baking time can be extended to 18 minutes easily without burning (very tolerant recipe) and the bottoms still aren't completely crisp.
Pumpkin makes a delicious shell for kibbeh when mixed with bulgur and spices. Rather than lamb, the filling would typically be vegetarian, perhaps a chickpea and spinach mix with some pomegranate molasses. You can also mash pumpkin with tahini, garlic, cumin and lemon to make a dip similar to hummus.
Made another of my favorites last night - Roasted Pumpkin/Garlic Soup! Although, I demoralized it a bit....it's actually a vegan recipe....but I used chicken broth this time instead of vegetable broth, and added some italian sausage too. tsk tsk
Roast sweet pumpkin cubes (or butternut squash - Costco already has it cubed up and ready to go!) with garlic (several cloves or some elephant garlic), drizzled with some olive oil. Meanwhile, saute some chopped leeks (or onions) (I also added some fresh chopped sage with the sauteeing onions). When squash/garlic are lightly browned, put in food processsor with leeks or onions and puree with broth. Then I added the cooked, crumbled italian sausage after pureed.
Good basic soup to which you could add lots of flavors, herbs, and other veggies!
I didn't realize this thread was a year old until I started reading and someone else mentioned it. . . but here's what I've got.
I picked up TWO sugar pumpkins at the market last weekend - one farmer had them for 99 cents each - OR 2 for $1.
Um, yeah. (She said that a lot of people only want ONE pumpkin. So I guess it was kind of a buy-one-get-one-for-a-penny deal.)
I roasted the two of them, and I've made a pumpkin chili which, while cooking, smelled and tasted fantastic - it's for dinner later this week.
I'm planning either pumpkin scones or whoopie pies (both from the King Arthur blog) or maybe both. Hey, I've got 2 quarts of pumpkin to use!
And I've been experimenting with a kind of pumpkin pie smoothie for breakfast - so far, I've got it down to 1/2 cup each of apple cider, plain yogurt, and pumpkin, plus some maple syrup and pumpkin pie spice in the blender. Very nice - and quick - use for leftover pumpkin puree.
Linda, I cut them up into quarters and roasted them, then scooped out the flesh - though the edges got a little dry. Next time, I may just cut it in half and roast it cut-side down.
I let it drain in cheesecloth overnight, so it wouldn't be too watery. I think it only ended up draining about 1/2 cup or so of liquid, though.
Pumpkin: squares, bars, bread pudding, cookies, muffins, scones, soup, coffee cake, cheese cake, pie. I also add a pint can of pumpkin to most soups, no one can taste it and it ups the veggie content.
1 15 oz can pumpkin
8 oz square of cream cheese softened
1/2 to 1 c light brown sugar (to taste)
pumpkin pie spice to taste (at least 1 t)
Serve with ginger snaps
I have fallen head over heels for Martha's Pumpkin Custard recipe. Last time I added fresh vanilla bean, not called for in the original recipe, and it was just soooooooooo good! Super simple, lovely custard. I've been enjoying it at breakfast.
Speaking of Martha and speaking of eating sweets for breakfast (YES, me, too!) one of my buddies recently made her pumpkin cookies with brown butter icing and they are FABULOUS!
Martha Stewart's recipe:
I made them yesterday and blogged 'em today if pics sweeten the deal:
Nice to know you can make them with a cookie scoop rather than a pastry bag! I only got my butter to brown by turning it up to medium-high...it went nowhere in seven minutes on medium, but one notch more of heat was like a turbo boost! Also welcomed the addition of a sprinkle of finishing salt over the frosting.
I also recently made pumpkin gelato with bourbon...tastes just like pumpkin pie as gelato with a boozy kick!
I've made a pumpkin/cream cheese flan that I topped with a pumpkin seed/walnut/pecan brittle, and it was very well received. There's always pumpkin crack, though I'm betting it's already here somewhere. And savory pumpkin soup with sage poured over a spoonful of homemade cranberry sauce is very typical of what shows up on the table in these here parts. the last is great with another spoonful of cream fraiche or just sour cream on top.
I made a DELICIOUS, MOIST pumpkin bread last week. I used a can of Organic 365 brand from Whole Foods. I found the recipe here:
I'll be making it again for the holidays.
eta: I added chopped walnuts for texture, just after the batter came together. Highly recommended.
Pulled out another of my favorite pumpkin recipes - Quick and Easy Pumpkin Cupcakes. http://www.meals.com/Recipes/Quick--E...
This has to be one of the easiest cupcakes I have ever made and they *melt* in your mouth. I overbeat the mixture a bit - the pumpkin and the oil create so much air that the batter is almost a mousse-like texture.
A couple of my preferences:
I bake them in baking cups in a mini-muffin pan
Sometimes I add mini choc chips to the batter
I typically will make my own cream cheese frosting (it's a little less sweet than the pre-made variety)
First, thanks, TampaAurora, for starting this thread. I love pumpkin and other close cousins like acorn squash done all sorts of ways. Cynsa, that Swiss Pumpkin was just awesome.
My new fav pumpkin recipe is here>> http://thepioneerwoman.com/tasty-kitc...
Couple of notes: Great with and without the golden raisins or with or without the frosting. I've made them with the raisins without the frosting using all the sugar - nutmeg - cinnamon mix on top before they go in the oven and they disappeared. Apparently the golden raisins throw off raisin dissenters because hubs ate three and raved. Then I made them without raisins and with frosting. I used half the sugar-cinnamon-nutmeg topping but added the unused cinnamon and nutmeg to the frosting. That batch disappeared three times as fast. Literally.
i'm on a pumpkin kick this week due to a bad date saturday night that fortuitously left me with three wonderful pumpkins, and now the awesome cooked flesh and puree. today i made up what turned out to be a loaf shaped thing that i dub Crumbly Cheesey Pumpkinbar Loaf. a pumpkin bar layer at the bottom using some of the pumpkin butter i made yesterday, a cream cheese swirl layer, and a streusel topping. i tried to write down amounts for what i did, but i have a lot of -ishes (as usual), that i hope i can repeat it again within the next couple of days (after being told i've really outdone myself with this one).
also made some fritter cubes dusted with powdered sugar... formed cubes of cooked pumpkin, rolled in a little molasses, then in a mix of flour, brown sugar, cinnamon, nutmeg and cloves, and finally fried/sauteed in browned butter.
For a few weeks in the Fall and towards the end of the year, I can stop by some of the convenience stores or Dunkin Donuts and treat myself to a Pumkin Spice Cappuccino or Pumpkin Coffee, and the like. This year, though, I am discovering that my coffee maker at home can do the job (at least for my taste buds) when I put a teaspoon or two of Pumpkin Pie Spice in the basket with the coffee to be brewed. I am still tinkering with the measurements.
I haven't tried any of these recipes, but six Boston-area chefs shared their favorite pumpkin recipes in the 11/7 Sunday Boston Globe Magazine:: http://www.boston.com/lifestyle/food/...
The pumpkin and Swiss chard tagine recipe is very similar to a African vegetarian stew recipe I have (although mine has rice and raisins in it as well).