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For the Pumpkin lover

I love this season for the same reasons a lot of people do - PUMPKIN FLAVORED FOOD!

I went a little nuts and stocked up on some organic pumpkin puree....now i just have a bunch of cans of pumpkin in my pantry and need to lighten the load a bit, but I'm tired of pumpkin pancakes, muffins, biscuits, etc.

Have any of you tried incorporating pumpkin puree in something that isn't a sort of bread product?

I'm less unsure about how the flavor will work and more curious about how the texture/thickness of the puree should be handled.

Can I incorporate it into a pasta dish as a sauce? stuffing for roasted peppers or something? How else do you use pumpkin that's a bit "out of the ordinary?

Thanks!

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  1. yes to pumpkin sauce for pasta. i saute some red onion or shallot, garlic and sage, then add the puree and some cream or creme fraiche. a splash of vodka or bourbon is nice. too.
    made some pumpkin salted caramels (recipe from food52 i think) last week thatg were great.
    pumpkin soup, of course. mine is with black beans, and now that i think of it, i need to go make it for lunch.

    6 Replies
    1. re: chez cherie

      I have done the pasta sauce with pumpkin and with butternut squash. Both are great. I have done with penne and apple chicken sausage. I have done spinach and cheese stuffed shells with this type of sauce and I have done lasagne with this too.

      You can also do risotto.

      1. re: melpy

        another + for pasta sauce (or over fish)… i've done it pureed with caramelized onions, a little evaporated milk or half and half, a few roasted red pepper pieces, sage… and depending upon intended use, sometimes a little browned butter.

      2. re: chez cherie

        I've made those pumpkin caramels from Food52 so many times. That was a contest winner favorite in our home. Along with the apple cider and pear cider versions later on.

        To the OP others we enjoy:
        Pumpkin puree worked into mac n cheese.
        Pumpkin mousse (Martha Stewart recipe is to die for)

        1. re: HillJ

          http://food52.com/recipes/7115-salted...

          The link to those caramels in case anyone wants to give them a go. So simple and really tasty.

          1. re: HillJ

            Those pumpkin caramels will be perfect for my gluten free friend at his Thanksgiving dinner party. Thanks!

            Plus I have too many cans of pumpkin, plus some in the freezer. This thread is perfect for me.

        2. re: chez cherie

          I also do a lasagna that originally called for squash filling. I sub pumpkin puree, and it's delicious.

        3. http://www.slenderkitchen.com/pumpkin...

          This pumpkin tahini salad dressing has been on my list. I haven't tried it yet, but sounds creamy and delicious. I may just throw this together this afternoon. Will update.

          1. I make a slowed cooked ragu from roasted pumpkin & sage, to serve with pasta.

            1. I love pumpkin, too! I'm eating pumpkin soup as I write this.

              In addition to the ideas already offered, I've made a mixture of pumpkin puree and ricotta, then filled wonton wrappers with the mix to make a ravioli. I serve that with a browned butter sauce.

              On the more traditional use, I just made pumpkin pie crumb bars from the cookingclassy website. They are/were so good, I can see them becoming a regular.

              4 Replies
              1. re: hippiechickinsing

                Oooo, i like the wonton idea. I happen to have filo dough in my freezer - think I could use that instead and make sort of a greek inspired "ravioli" - using pumpkin, feta, spinach?

                1. re: cryssy

                  I'd try it, maybe make a couple and try boiling them to see how it works, but it sounds good to me. Now I'm thinking pumpkin spanakopita.

                  1. re: hippiechickinsing

                    yeah, i probably wouldnt boil it because I think the filo would jsut get soggy, but was thinking i could bake it. spanakopita! thats the word i was looking for!

                2. re: hippiechickinsing

                  ravioli is great! -- if it seems to be a bit too liquify for your preference, you can always simmer it (or nuke it) a little to reduce the water content.

                3. Some ideas here:

                  http://chowhound.chow.com/topics/875969

                  http://chowhound.chow.com/topics/648005

                  Pumpkin dip, curry, risotto, pasta sauce, chili, lasagna, hummus add some to oatmeal - lots of ideas!

                  1 Reply