what to do with extra 1/2 can of pumpkin puree
I'd make a small batch of pumpkin butter.
I just finished a large can of pure pumpkin off this way and I am enjoying the butter (which contains no actually dairy butter) swirled in greek yogurt, spread on scones and pancakes and just right out of the jar. http://oneperfectbite.blogspot.com/20...
eta: I didn't have apple juice at the time so I sub'd pear juice.
You can mix in some milk, an egg, brown sugar, maple syrup, cinnamon and nutmeg and bake it into a crustless pie for dessert. Or, thin it with broth, stirring it into barley with sauteed apples, shallots, sage and rosemary for a lovely side dish. Or thin it with broth and stir in some grated gruyere then add in cooked pasta and bake for a pumpkin mac and cheese. Or filling for ravioli!
Why not go savory? You can mix it into pasta sauce - in a tomato sauce, it adds a very nice sweet element. Use it as ravioli filling - just mix with some parmesan cheese and/or sausage. That would make a great empanada filling, too. My husband is a big fan of this recipe for pumpkin-peanut noodles:
1 pound spaghetti
1 small onion, diced
3 cloves garlic, minced
1 inch ginger, grated
1 teaspoon crushed red pepper flakes
1 red bell pepper, thinly sliced
1/4 cup creamy peanut butter
1/4 to 1/3 cup soy sauce
1/2 can pumpkin
2 T. curry paste
chicken stock as necessary
Boil the noodles till al dente. Meanwhile, saute the onion in some oil - when translucent, add the bell pepper, garlic, ginger and red pepper flakes and saute until the bell pepper is crisp-tender. Remove vegetables from the skillet and whisk together the remaining ingredients over medium heat, using just enough stock to loosen the sauce. Add the cooked pasta and vegetables and toss, adding pasta water or more stock to loosen as necessary. Garnish with chopped green onions and/or chopped peanuts. Very versatile - great with grilled shrimp or chicken.
This recipe is good: Melt and let cool 2 tablespoons unsalted butter.
In a large bowl, whisk together:
3/4 cup all-purpose white flour
1/4 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
In a second bowl, whisk together:
1 cup milk
1 egg, lightly beaten
1/2 cup pumpkin puree
Mix the wet ingredients into the dry ingredients. Add the butter. Mix until just combined.
Fry on a griddle.
If you have some frozen vanilla ice cream or yogurt, let it thaw a bit to soften, then mix in the pumpkin and some cinnamon and refreeze. Pumpkin ice cream.
(I used to do this with a pretty large amount of pumpkin to ice cream to make a low calorie frozen treat to have for snacks at night.)
Pumpkin pie is a custard with pumpkin added. Ice cream is a frozen custard base. Therefore, make a batch of pumpkin pie filling (with a little extra spice since the cold tends to mute the flavor), throw it in the ice cream maker, and you have yourself a batch of pumpkin ice cream. At least, I hope it would work that way. Can't see why not.
re: JK Grence the Cosmic Jester
If you google "katty bourbon gelato," you'll find a recipe for pumpkin pie gelato. It calls for 15 oz. of solid pack pumpkin if you have that much leftover and have an ice cream maker!
Not sure I agree with making pumpkin pie filling and throwing it in the ice cream maker. You'll want to cook the custard. If you make just straight up pumpkin pie, the filling cooks in the oven...but you're missing that step when you make ice cream. Plus, I find the custards I make specifically for gelato are creamier. Using the good ol' Libby's recipe, for example, only calls for a can of evap milk.
Pumpkin puree is great stirred into some homemade mac and cheese along with some friendly herbs:
Pumpkin Mac 'n Cheese
1 lb. elbow macaroni
4 Tbsp. butter
2 Tbsp. flour
2 c. milk (I used a combination of evaporated milk and heavy cream, but any will do)
4 oz. freshly-grated sharp cheddar cheese
3 Tbsp. grated Parmesan cheese
2 deli slices Havarti cheese, chopped (or sub. about 1/2 c. of your favorite melting cheese)
6 fresh sage leaves, minced
1/2 tsp. dried rosemary, crumbled
1 c. pumpkin puree
1/2 c. panko
season to taste with:
onion powder (1/2 tsp.?)
garlic powder (1/2 (tsp.?)
chili flake (1/2 tsp.?)
dry mustard (1/2 tsp.?)
nutmeg (a few dashes)
salt, pepper, white pepper
1. In a medium saucepan, cook the macaroni in salted water. Drain.
2. While the macaroni cooks, grate/chop the cheeses. Butter an 8x8-in. casserole dish with 1 Tbsp. butter. Microwave another 1 Tbsp. butter in a small bowl, toss in panko to coat, and set aside.
3. In the same saucepan you used to cook the macaroni, brown 2 Tbsp. butter. When the butter is a rich brown, whisk in 2 Tbsp. flour. Cook 60 seconds, then whisk in the milk. Cook until thick, then stir in garlic powder, onion powder, nutmeg, chili flake, dry mustard, and salt and pepper to taste (probably more salt than you think).
4. On low heat, stir in the cheeses until smooth (reserve 1 tsp. Parmesan). Whisk in the pumpkin puree, fresh sage, and rosemary. Adjust seasoning.
5. Return the macaroni to the pot, tossing well to coat. Pour into casserole dish.
6. Top macaroni with buttered panko, drizzling/spritzing with olive oil or dotting with more butter if desired. Sprinkle with salt and Parmesan cheese.
7. Bake 15 min. at 425F, then broil briefly to toast the breadcrumbs. Enjoy!
Stir up with some softened neufchatel (or cream) cheese, pumpkin pie spice (or a mix of ground ginger, cloves, nutmeg and cinnamon) and a touch of your favorite sweetener (e.g. brown sugar, honey....) Sometimes I add a little yogurt or sour cream into this mix if I want a flavor resembling a pumpkin cheesecake.Citrus zest isn't a bad addition either.
Chill for at least an hour so flavors can blend. Spread onto apple or pear slices, your favorite toast, or even a few gingersnaps.