Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 17, 2013 06:20 AM

Favorite pumpkin dishes?

I LOVE the fall. The crisp air gets me moving and I want to start baking again. I tend to fall off that wagon during the summer months. It's more about the grill and less about heating the entire kitchen to 110 degrees.

I wanted to ask about everyone's go-to pumpkin food during the fall. I love pumpkin anything, but would push my small kids out of the way for a good pumpkin roll or pumpkin coffee cake. I like pumpkin pie, but I'm also in to pumpkin stuff that is savory. My farmer's market in Phoenixville has a pumpkin ravioli that is to die for!

Happy Autumn!

  1. Click to Upload a photo (10 MB limit)
  1. A very decadent thing;
    Take a whole pumpkin, remove seeds. Slice a good baguette, butter each slice, fill the pumpkin with them, sprinkling each layer with roughly grated Parmesan cheese . Pour in enough cream to cover. Bake at 350 for an hour . Scoop the softened insides into your bowl along with the stuffing.

    1. Pumpkin pancakes
      pumpkin bread (quick bread)
      pumpkin ice cream

      1. Pumpkin kibbeh stuffed with chard and chickpeas
        Pumpkin ravioli with sage brown butter
        Pumpkin chiffon pie

        5 Replies
        1. re: JungMann

          Pumpkin Kibbeh? Do you have a recipe?

          1. re: FrenchSoda

            I am posting a modified version of Taste of Beirut's kibbeh krass recipe.

            21 oz. cooked pumpkin
            5 oz. grated onion
            10 oz. fine bulghur, soaked
            6 oz. AP flour
            2 tsp. Aleppo pepper
            1 tsp. each cumin, coriander, cinnamon, allspice, salt, white pepper

            2 large onions, chopped, and divided in half
            1 lb. greens (spinach, chard, kale, etc.)
            15 oz. chickpeas
            8 oz. toasted walnuts
            salt, cumin, coriander, allspice, nutmeg
            sumac, pomegranate molasses or lemon juice to taste

            Combine the ingredients for the shell in a food processor until it forms a uniform paste. Transfer to a bowl, cover with plastic wrap and hold in the refrigerator.

            To prepare the filling, saute the onion until translucent, add the greens and cook until wilted. Add the chickpeas to heat thru and season as desired.

            Prepare the kibbeh balls using moistened hands, fill, seal and fry until crisp. Serve with labneh or lemon juice.


              1. re: JungMann

                Wow, this looks like an awesome recipe and something I've never tried before. Definitely putting it on the "To Try" list.


              2. re: FrenchSoda

                Here's a recipe for baked Pumpkin Kibbeh that I cobbled together from a few different sources, including, of all people, Emeril. It's a tasty and unique vegetarian entree, but different from the individual fried portions.

                Alkapal, here's how I make pumpkin kibbeh, compiled from several different recipes and what I could figure out from the local Lebanese restaurant where I first had it. The recipe is for one large dish, but I'm sure you could just make it in ramekins and adjust the cooking time. I'm sure it's not completely traditional, but it's tasty. (In looking on-line at recipes, it actually looks a lot like Emeril's, so that's probably where I got most of the recipe.)


                1 cup fine cracked bulgur wheat
                1 1/2 cups tightly packed pumpkin, not too watery
                3 tablespoons flour
                1/4 small onion, finely chopped or grated
                1 small clove garlic, minced or pressed
                1/4 teaspoon cumin
                1/4 teaspoon coriander
                pinch allspice
                1/2 teaspoon salt
                pepper to taste
                1/4 teaspoon ground sumac
                1/2 teaspoon pomegranate molasses

                Soak bulgur in very hot water for 30 minutes. Drain thoroughly. Place onion and garlic in food processor and blend, then mix in the rest of the ingredients.


                2 tablespoon olive oil
                Remainder of the small onion, chopped
                1 small clove garlic, crushed
                about 10 ounces fresh spinach, washed and coarsely chopped
                1/4 teaspoon cumin
                1/4 teasspoon coriander
                pinch allspice
                1/2 teaspoon salt
                pepper to taste
                1/4 teaspoon ground sumac
                1/4 teaspoon pomegranate molasses
                1/4 cup chopped walnuts
                1/4 cup pine nuts, toasted
                1/2 cup cooked chick peas, coarsely chopped

                About 3 tablespoons melted butter or olive oil for assembling.

                Cook onions in olive oil until softened. Add garlic and cook for a minute or two. Add spices and molasses and cook for a minute more. Add spinach, cover pan and let spinach wilt. Add remaining ingredients and heat through.

                To assemble:

                Spread a little less than half the kibbeh in the bottom of an oiled casserole at least 8"x8". Add the filling, and then dollop the remaining kibbeh over the filling and do your best to spread it to form a uniform cover. Drizzle olive oil or melted butter or the top, and then if you want cut a diamond pattern on the top. Bake at 325 degrees for about 30-40 minutes, until lightly browned.

                You can certainly use canned pumpkin for this, but if you decide to use a fresh sugar pumpkin, it is pretty easy to prepare if you cut it open, remove the seeds, cut it into pieces and then microwave in a covered dish with a little water. At five minute intervals, move the pieces around so they will cook evenly. When it's soft, let it cool a little and you can peel the skin off quite easily.

            1. My favourite ways are:

              Sri Lankan pumpkin curry.
              Pumpkin risotto.
              Dust with sage salt and roast.

              1. Plenty here to get you started:

                My favorite pumpkin dish is to combine pumpkin bread with pumpkin eggnog (Hood's seasonal product that arrives in November) to make bread pudding served warm, with more of the eggnog as sauce.