Pumpkin recipes (canned or fesh)
- jme1beachbum Sep 5, 2011 10:02 AM
I turn to CH to help with my one and only pregnancy craving- Pumpkin. I'm up for any type of recipe, savory, sweet you name it. So far I've made a very nice black bean- pumpkin soup with jalepenos, iced-spiced pumpkin cookies, pumpkin cranberry muffins and a disgusting pumpkin milkshake. I try to eat fairly healthy, but can do a unhealthy recipe in moderation too. Appreciate in advance your favorite pumpkin recipe :)
Here's a link to a thread about a pumpkin pie recipe I make frequently. It uses coconut milk instead of evaporated or condensed milk.
I also tried this pumpkin cake recipe recently and really liked it. It's super-easy.
Please share any great pumpkin recipes you've found! I too am a big fan.
My favorite time of year, pumpkin season! This custard recipe is foolproof, super quick and oh so satisfying! Enjoy!
On the fresh side, hollowing out a small pumpkin and filling it with a pumpkin-carrot curry soup alongside some warm oatmeal whole wheat bread is delicious too.
I *love* pumpkin and this is one of my favorite pumpkin recipes:
Bowtie Pasta with Pumpkin Sauce
Serving Size: 6
• 6 shallots , peeled and chopped
• 1 clove garlic, peeled and chopped
• 2 tablespoon butter
• 1/2 cup chicken stock
• 1 15-oz. can pumpkin puree
• 1 cup half-and-half
• 1/4 cup Parmesan, freshly grated
• 1/4 teaspoon nutmeg, freshly grated
• 1/2 teaspoon dry mustard
• salt and freshly ground pepper, to taste
• fresh basil, for garnish
• pine nuts, for garnish
• 1 pound bowtie pasta
1. In a large saucepan, cook the shallots and garlic in the butter until soft. Add the stock and simmer. Stir in the pumpkin, cream, and grated Parmesan. Reduce the heat to a simmer, and add the nutmeg, mustard, pepper, and salt. Continue to cook over low heat for about 25 minutes.
2. Meanwhile, cook pasta.
3. Toss pasta with sauce and garnish with pine nuts and a chiffonade of basil to serve.
Quick and easy pumpkin muffins --
1 (15 oz) Can Pumpkin
1 Box spice cake mix
1/2 cup water
Preheat oven to 350 F. Combine ingredients in a mixing bowl; I generally add water last. The mixture will be somewhat lumpy. Spoon mixture into muffin tin, filling each cup about 1/3 to 1/2 way. Bake for 20 - 22 mins.
Pumpkin Bread Pudding
This has me intrigued, from a poster here:
Find big bowl.
Use said spoon to scoop out large copious amounts of pumpkin into big bowl.
Open peanut bar jar.
Take spoon (preferrably if it *is* the same one).
Use said spoon to scoop peanut butter into same bowl with pumpkin
Cover bowl with paper towel.
Put bowl in microwave for 15 seconds on medium heat setting
Mix pumpkin and peanut butter with spoon (preferrably if it *is* the same one)
Commence eating -- with or without spoon.
Repeat from the top if necessary.
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By ipsedixit on Feb 14, 2011 04:01PM
Speaking of microwaving canned pumpkin, this is the super easy recipe that started me on a love affair with pumpkin. It tastes like pumpkin pie and it's wonderful on scones or English muffins. You can, of course, put it in larger jars but I like opening one, using it up and not having small bits hanging around in the fridge.
Microwave Pumpkin Butter
Yield: makes about 6 4oz-jars
• 1 15 ounce can pumpkin purée, do NOT use pie filling
• 3 tablespoons powdered fruit pectin
• 1/2 teaspoon allspice
• 1 teaspoon cinnamon
• 2 1/4 cups sugar
1. In a 2 quart microwave bowl, combine pumpkin, pectin, cinnamon and allspice. Mix well. Microwave on High for 6 minutes or until very hot, mixing every 2 minutes. Add sugar, mix well. Microwave on High for 5 to 10 minutes or until full rolling boil, stirring once during cooking. Continue to boil for 1 minute.
2. Spoon into 3 hot 8-oz. or six 4-oz.) canning jars, leaving 1/4" head space. Wipe rims clean. Screw lids tight. Store in refrigerator up to 3 weeks or freeze for up to 3 months. OR process 10 minutes in a boiling water bath and store on a shelf for up to a year. (IF you're going to water bath the jars DON'T just screw the bands on finger tight.)
3. HINT: don't be tempted to use a smaller bowl. The pumpkin will boil up high.
re: pine time
Torani syrup pumpkin flavor mixed into honey makes a lovely cake drizzle or fruit sweetener. When I have a recipe that calls for dry pumpkin spice, I sub the syrup for a more intense flavor. I'm sure you're already enjoying it in coffee, latte, smoothies and shakes. I've add the syrup to homemade caramel sauce, bbq sauce, beef marinade to add a warmth and spicy flavor. Definately added the syrup to candy bars and sugar treats.
You should definitely freeze it if it makes you feel better. I regularly water bath it and store it on shelves. Been doing it for years with good success and no adverse effects. But my experience is NOT the same as your comfort level and I understand that.
It's my understanding that acid is one important way to create an environment that doesn't support bacterial growth. And it's important in canning vegetables that rely on brine for the safe environment. Salt/drying is another inhibitor and the effective issue in low acid things like bacon and jerky. And sugar is the inhibitor in fruit preserves. As I understand it, the acid in a sweet preserve is about an interaction with the pectin to cause setting rather than an antiseptic environment.
But, that said, I am not a biologist -- just someone who has been canning on and off for 40 years -- and my advice is worth sweet nothing in terms of your peace of mind. So freeze and enjoy away.
It's tasty stuff. ;>
Actually, sugar is not the main inhibitor in fruit preserves, though it helps once they're open. It's the acid there, too, which is why you sometimes have to add acid to certain lower-acid fruits.
More info on pumpkin here:
"Most fruits have natural acids so resulting jams or jellies can be safely canned in a boiling water bath process. Pumpkin, however, is a low acid vegetable and cannot be safely canned in the boiling water bath process. A jam or sweetened preserve would have to have enough sugar and/or added acid to be treated safely without concerns about botulism. A certain acidity level is also required to cause the pectin molecule to form a gel structure. The USDA and Georgia Cooperative Extension currently do not have any tested recipes to recommend for safely canning pumpkin preserves (jams, jellies, conserves, or pumpkin butter) and storing them at room temperature. These pumpkin products must be stored in the refrigerator or freezer and treated the same as fresh pumpkin. Refer to http://www.homefoodpreservation.com/p... for more information."
I think many of these guidelines are a bit overcautious....however, pumpkin is a vegetable, not a fruit, and I don't think it's a great idea to water-bath can it without added acid.
Fair enough and I bow to the USDA and Georgia Coop Extension service canning experts.
I will say, however, that there are many things I've done successfully over the years that are now frowned on like fresh packing tomatoes. I don't fresh pack tomatoes anymore but the heat, the sugar and my own experience of this recipe leave me perfectly comfortable. but that's just me assuming risks on my own behalf. NO ONE should go out of their comfort zone. ...especially when freezing or refrigerating are options and the recipe doesn't make so much that it can't be used up in short order.
Maybe sounds weird, but I like mixing pumpkin with cooked quinoa, adding spices, and using that to stuff roasted bell peppers.
Kabocha no nimono (Japanese simmered pumpkin) would definitely satisfy! Huge on pumpkin flavor, and I think kabocha pumpkin is more nutritious. It's a denser, drier, sweeter squash than any other. Hot or cold, snack or side dish, it's awesomely tasty.
I usually just simmer the kabocha pieces in a little soy sauce and mirin and a spoonful of sugar until soft, but you can add dashi stock and other things if you like for more flavor. If you have extra kabocha you're not going to cook, cube it and freeze it so it's ready to go next time.
Great photos here if you've never heard of this dish:
Oh and I just found a fabulous video that shows how to cut one up an cook it:
This is something I sortof invented once trying to use up what I had on hand, that has evolved into something I find delicious...
Baked Pumpkin Gnocchi
16-oz whole-milk or part-skim ricotta cheese
1 large egg
1/2 cup freshly grated Parmesan cheese
salt, pepper, and nutmeg to taste
1 TB sugar
1 cup pureed pumpkin (canned)
1 1/2 cups all purpose flour
Salt, pepper, sage, parmesan, butter
Mix all of the Gnocchi ingredients in a bowl with a fork
Boil a big pot of water
Take two big spoons and make 1 TB portions of dough, dropping them into the water as you go, going quickly and making only one layer of gnocchi in the pot
When they float, remove them into a baking dish and make another layer of gnocchi on the stove until all of the dough is used up
When all of the gnocchi are boiled and are sitting in the baking dish, add butter, sage and salt and stir. Then top with pepper and parmesan. Bake at 350 for about 15 minutes, or until the top is browned. Serve warm.
Seriouseats had a pumpkinpalooza fest this week with some very interesting offerings: http://www.seriouseats.com/2011/09/15...
Pumpkin orzo with sage, similar to rainey's delicious sounding bowtie pasta with pumpkin sauce, upthread, pumpkin fritters and roasted pumpkin (or squash) with rajas and cream are now on my to make list.
Aside from those, I make a West Indian style pumpkin soup in the fall, with either pumpkin puree, kabocha or calabaza:
Sweat small dice onions, celery and a few smashed cloves of garlic in a neutral oil, add West Indian style mild curry powder, (Chief brand is good) cayenne or better yet, a seeded and chopped Scotch bonnet, grated fresh ginger and a pinch or two of ground allspice, a few spoonfuls of dark brown sugar, a few gratings of nutmeg, dried thyme, grated orange zest, a bay leaf or two, continue to cook until spices are fragrant and sticky, add chicken or vegetable stock, pumpkin, kabocha or calabaza puree (pre-cook by roasting and pureeing the kabocha or calabaza) and simmer for about 30 minutes.
Cool the soup and blend half. Thin with heavy cream or coconut milk, or a combo of both, reheat gently, adjust seasoning, garnish with sliced scallions or toasted pepitas. Warming, satisfying and so autumnal.
I don't have measured ingredient amounts, I just put this soup together by eye and taste.
The other night, I roasted cubed squash then mixed it into a coconut curry sauce and noodles. It was wonderful!
I love pumpkin sour cream cream cheese rolled bars.
don't know how to make them, just love the flavor. so Fall flavored.
also love pumpkin bread, but don't use a recipe just wing it
I make baked pumpkin oatmeal and pumpkin-oats smoothies that make my oatmeal-hater husband eat it (miracle of miracles!)
The oatmeal is not very sweet at all - I would recommend to sweeten as desired.
Baked pumpkin oatmeal - 4 generous servings
1 c. pumpkin
1 3/4 c. milk (any one you like, dairy or not)
1 1/2 c. rolled oats (would work with other flakes also)
1 tsp pumpkin pie spice
1 tsp vanilla
1/2 c. dried fruit of your choice (sour cherries are wonderful, as are cranberries and chopped apricots)
Mix well and pour into a 9-inch square pan. Bake at 350 until set (probably 30-45 mins). If desired, sprinkle with sugar and "brûlée".
Pumpkin-oats smoothie (2 servings)
(hopefully better than the one you had and didn't like!)
2 c. milk of your choice (dairy or not)
1/2 c. one-minute oats
1/2 c. pumpkin
1 banana (a ripe pear also works well)
1 tsp pumpkin pie spice
vanilla to taste
A few medjool dates to sweeten if you want - as many as you like
Warm 1 c. of milk and stir in oats. Let stand for about 10-15 minutes, to soften the flakes. Add the rest of ingredients and blend well, using the blending device of your choice - Magic Bullet, immersion blender or blender. This makes a flavorful, not too sweet and very creamy smoothie that "goes down well", as says the husband.
Pumpkin enchiladas or burritos.....use the pumpkin as you would refired beans....very good! Google it....
Congrats on your impending arrival! I crave pumpkin a lot and haven't been preggers since--well my oldest is mid twenties now... One of my favorite breakfasts is a chocolate-pumpkin smoothie. It's delish and good for you. I used around 1/2 cup pumpkin puree, 2-3 cups crushed ice, 3-4 T Ovaltine chocolate malt flavor and about a cup of lowfat milk. You can add pumpkin pie spice (or any of the usual suspects: cinnamon, nutmeg, etc.), but I think it's overkill. Sweetness comes from the Ovaltine. Blend for 20-30 seconds on puree (or whatever the higher setting on your blender is), pour and enjoy. Makes 2-3 generous servings.
Pumpkin cinnamon rolls
pumpkin whoopies pies with cream cheese filing
pumpkin praline cheesecake
I was pointed to this savory pumpkin cheese bread recipe recently:
I made it for a party and it was such a huge hit it'll be my go-to holiday dish this year. it's great with a little butter and even better toasted with more cheese. Mmmm, just thinking about melting brie on top of this bread.
The recipe is originally from The Beekman 1802 Heirloom Cookbook.