A pumpkin is really a squash and is a member of the Cucurbita family which includes squash and cucumbers. They are grown all over the world with Antarctica being the only exception. Even Alaska grows them, as a matter of fact in 2016 at the Alaska State Fair the winning pumpkin weighed in at 1, 469 lbs., wow. Apparently, the extra Alaskan summer sunlight also makes the produce taste sweeter too. The self proclaimed "Pumpkin Capital of the World" is Morton, IL where Libby has it's pumpkin industry and plant. Pumpkins are believed to have originated in Central America. It's said that Christopher Columbus carried pumpkin seeds back to Europe where they eventually were grown. Back then, pumpkins didn't have their traditional shape. They were a crooked-neck variety.
Native Americans ate pumpkin flesh roasted, baked, boiled and dried. They ate the seeds too and used them as medicine. The blossoms were added to stews and dried pumpkin was stored for winter use or ground into flour. They dried the shells and used them as bowls and storage containers. The Native Americans in my opinion really knew what they were doing! The dessert the Pilgrims and Native Americans enjoyed at the early Thanksgiving celebrations was not pumpkin pie (that didn't show up for about 50 years later). It was a pumpkin custard made with a pumpkin whose top has been taken off, the seeds scooped out and filled with cream, honey, eggs and spices. The pumpkin top was placed back on and the entire thing was buried in hot ashes of a cooking fire and baked. Pilgrims were also known to make pumpkin beer by fermenting persimmons, hops, maple sugar and pumpkin, sounds tasty to me.
The average sized pumpkin contains about 1 cup of seeds that can be salted and dried or toasted to be used in bread and baked goods or eaten out of hand as a tasty snack. Pumpkins are defined as a fruit. Over 1.5 billion pounds of pumpkin are produced each year in the US. The top pumpkin producing states are Illinois, Indiana, Ohio, Pennsylvania and California. The largest pumpkin pie ever baked weighed 3,699 lbs. now that could feed a lot of people. As we all know pumpkins are usually orange, but can sometimes be yellow, white, green or red, although I have never seen a red one. The name pumpkin comes from the Greek word “pepon” meaning large melon. A French explorer in 1584 first called them “grow melons,” which was translated into English as pompions. It wasn’t until the 18th century that they were first referred to as pumpkins.
Pumpkins should be our national fruit considering they were at the first Thanksgiving feast. They were also at the first Independence Day celebration, long before Johnny Appleseed dropped his first seed into the ground.
Well, now that you have been clued in about pumpkins, I hope you try some of the recipes listed below and remember all eggs will be large unless otherwise noted.
Pumpkin Pancakes - my husband loves these
1 1/4 cups all purpose flour
2 Tbl. light brown sugar
2 tsp. baking powder
pinch of salt
1 1/2 tsp. pumpkin pie spice
1 cup whole milk
1/2 cup canned pumpkin
1 egg
2 Tbl. vegetable oil
1 tsp. pure vanilla extract
Preheat griddle or large saute pan to medium. Into a large bowl whisk the flour, brown sugar, baking powder, salt and pumpkin pie spice. Into another bowl whisk the milk, pumpkin, egg, vegetable oil and vanilla. Pour wet ingredients into flour mixture and whisk to just incorporate. Set aside for 5 minutes. Drizzle griddle or pan with vegetable oil. Ladle on some pancake batter and cook about 3 minutes per side, then flip. Serve with pure maple syrup, crisp bacon or sausage patties and hot coffee. I always make extra to freeze as my husband likes them as a snack.
Pumpkin French Toast
8 slices good quality thick cut bread
6 eggs
1/4 cup whipping cream
1/4 cup pumpkin puree
1/2 tsp. pure vanilla extract
1 tsp. pumpkin pie spice
2 Tbl. brown sugar
Into a bowl whisk the eggs, cream, pumpkin puree, vanilla, pumpkin pie spice and brown sugar. Heat a large griddle or saute pan and spray with non stick cooking spray. Dip bread into egg mixture to soak and place on griddle (I add a little extra egg mixture in pan) cooking to golden brown on each side. Remove to serving platter. Serve with pure maple syrup, some crisp bacon, fresh fruit and coffee for a delightful breakfast.
Pumpkin Ham Biscuits - oh how I love biscuits! (I got this recipe from Southern Living Magazine) I tried this for dinner with some pumpkin soup and they are very good.
6 oz. Black Forest ham, finely chopped
2 cups all purpose flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
6 Tbl. cold unsalted butter, cut into small pieces
3/4 cup canned pumpkin
1/2 cup whole buttermilk
6 Tbl. unsalted butter, softened and divided
3 Tbl. honey
Preheat oven to 400. Into a 8-inch cast iron skillet add drizzle of oil along with ham cooking and stirring until crisp and well browned. Remove ham and wipe skillet clean, place skillet in oven to heat. Combine flour, baking powder, baking soda and salt into a bowl, add cold butter pieces to flour and using a pastry blender cut butter into flour until coarse crumbs form. Place bowl in freezer for 10 minutes to chill. Into a medium bowl, whisk the pumpkin and buttermilk, stir in crispy ham. Add buttermilk mixture to flour mixture stirring until just moistened. Place dough on a floured work surface and gently pat into a 1-inch thickness. Using a 2 1/2-inch round cutter, cut dough into 8 biscuits. Remove skillet from oven with a mitt, remember it's hot. Melt 1 Tbl. of softened butter in hot skillet swirling to coat. Arrange biscuits in skillet with sides touching. Melt another 1 Tbl. of the softened butter and brush over tops of biscuits. Bake in preheated oven until biscuits are puffed and brown about 15 minutes. Combine honey and remaining 4 Tbl. softened butter into a small bowl. Serve honey butter with biscuits.
Perfect Pumpkin Waffles with Orange Nut Butter
Butter 1/2 cup butter, soft
1 Tbl. orange zest
1/4 cup chopped walnuts
Waffles
1 cup plus 2 Tbl. all purpose flour
2 Tbl. brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
2 eggs
1 cup whole milk
1/2 cup canned pumpkin
2 Tbl. butter, melted
Pure maple syrup for serving
Preheat your waffle maker. Orange butter; into a bowl mix the soft butter with orange zest, stir in walnuts. Waffles; into a bowl whisk the flour, brown sugar, cinnamon, salt, baking powder and baking soda. Into another bowl whisk the eggs, milk, pumpkin and melted butter, add to dry ingredients. Stir to just moistened. Cook waffles in waffle maker to golden. Remove to serving platter and serve with dollops of orange/nut butter and maple syrup. Crisp bacon or browned sausage would be perfect accompaniment, with hot coffee, well of course!
Pumpkin Butter - always a hit and makes great gifts
3 (15 oz.) cans solid pack pumpkin
2 cups sugar
1 1/2 cups water
3 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
3 tsp. ground cinnamon
3/4 tsp. salt
3/4 tsp. ground nutmeg
3/4 tsp. ground ginger
Into a large saucepan combine all ingredients. Bring to a boil, stirring frequently. Reduce heat to simmer and cover for 20 minutes. Cool and spoon into jars. Cover and store in refrigerator up to 3 weeks.
Pumpkin Cranberry Bread
2 1/2 cups sugar
2/3 cup canola oil
1 (16 oz.) can pumpkin
4 eggs
3 1/3 cups all purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. ground cloves
1 1/2 tsp. ground cinnamon
2/3 cup milk
2/3 cup dried cranberries, rough chopped
2/3 cup walnuts or pecans, chopped
Preheat oven to 350 degrees. Into a bowl whisk the sugar, oil and pumpkin. Beat in eggs one at a time. Sift dry ingredients together and mix into pumpkin mixture, alternating with milk. Add berries and nuts. Grease loaf pans and add evenly add batter. Bake for 1 hour and 15 minutes. Remove from oven to cool about 10 minutes before removing from pans.
Pumpkin Custard
3 eggs
1/3 cup sugar
1 1/4 cups canned pumpkin puree
1/2 cup evaporated milk
1 Tbl. all purpose flour
1 tsp. cinnamon
1 tsp. sea salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice
Preheat oven to 425 degrees. Butter a 1 1/2 qt. souffle dish. Fill a pot with 4 cups of water and bring to boil, reduce to simmer. Into a large bowl of electric mixer beat eggs with sugar on high for 2 minutes. Gently fold in remaining ingredients. Pour the custard into dish and set in a baking pan. Transfer to oven and carefully fill the baking pan with enough of the hot water to come halfway up the sides of the dish. Don't get any into the custard. Bake for 10 minutes, then reduce heat to 350 degrees and bake about another 40 minutes or until custard barely jiggles when shaken. Let sit for 10 minutes, then serve.
Easy Drop Pumpkin Donuts
2 eggs
1 1/4 cups sugar
2 Tbl. Crisco
1 cup canned pumpkin
2 tsp. white vinegar (plain)
1 tsp. pure vanilla extract
3 cups all purpose flour
1/2 cup nonfat dry milk powder
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup lemon/lime soda
Canola oil for frying
Powdered sugar (dusting)
Into a large bowl beat eggs, sugar and shortening to blend. Beat in pumpkin, vinegar and vanilla. Into another bowl add flour, milk powder, baking powder salt and spices whisking to combine. Add dry mixture to wet mixture alternating with lemon/lime soda beating after each addition. Into a large Dutch oven add oil to 375 degrees. Drop spoonfuls of batter, just a few at a time into oil and fry until golden brown. Drain on paper towels. Dust with powdered sugar or roll into a cinnamon/sugar mixture.
Soft Pumpkin Cookies
1 stick butter, soft
1 1/4 cups brown sugar, packed
2 eggs, beaten
1 1/2 cups pumpkin puree
1 1/2 cups all purpose flour
1 Tbl. baking powder
1/4 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 cups chocolate or butterscotch chips
Cinnamon Cream Cheese Frosting
4 cups powdered sugar
1/2 cup butter, soft
1 (8 oz.) package cream cheese, soft
3 tsp. pure vanilla extract
1 tsp. ground cinnamon
Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. Into a bowl of electric mixer cream the butter and sugar to light and fluffy, add eggs and pumpkin and mix to combine. Whisk the dry ingredients, then add to pumpkin mixture, stirring well, then add chips. Drop spoonfuls onto baking sheets and bake 15 minutes or until lightly golden brown. Transfer to wire rack to cool completely. Frosting; into a bowl of electric mixer beat cream cheese and butter to soft and fluffy, add vanilla and cinnamon mixing to combine and slowly beat in powdered sugar. Either place into a piping bag to frost cookies or spread thickly onto top of cookies.
Pumpkin Cinnamon Rolls - always a treat
1 packet instant yeast
1 cup whole milk, scalded and cooled to lukewarm
1/4 cup sugar
3 Tbl. butter, melted
1/2 cup pumpkin puree
2 tsp. pumpkin pie spice
2 eggs, divided
1 tsp. salt
3 3/4 cups all purpose flour
Frosting
4 cups powdered sugar
2 tsp. pumpkin pie spice
1 stick butter, soft
2 (8 oz.) packages cream cheese, soft
1 tsp. pure vanilla extract
1/2 cup pecans, chopped and lightly toasted
Dough; into a bowl of electric mixer with dough attachment, stir the yeast, milk, sugar, butter, pumpkin, 1 egg and salt to combine. Gradually add the flour and knead on medium low until dough pulls away from bowl. Turn off mixer and let dough rest 5 minutes. Continue to knead the dough on medium low for 5 more minutes until soft and smooth. If it appears too sticky add a touch more flour. Transfer dough to large greased bowl, cover with plastic wrap and let rise for 1 hour. Punch the dough down and turn it out onto lightly floured work surface. Divide dough into 15 equal pieces and shape into balls. Let rise another hour. Preheat oven to 350 degrees. Into a small bowl beat the remaining egg with 2 tsp. water and brush all over the rolls. Bake rolls for 15 to 20 minutes, remove from oven. Frosting; into a bowl of electric mixer beat butter and cream cheese to soft and combined. Mix in vanilla, pumpkin pie spice and powdered sugar. Frost rolls.
My Mom Dorothy's Pumpkin Eggnog Pie
1 pastry crust for 9-inch pie
1 (15 oz.) can solid pack pumpkin
1 1/4 cups store bought eggnog (really rich good quality)
3/4 cup sugar
2 eggs
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. freshly ground nutmeg
Whipped cream - garnish
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
1 tsp. bourbon
Preheat oven to 425 degrees. Roll out pastry to fit a 9-n=inch pie plate. Add pastry to pie plate and trim, flute edges. Into a bowl add remaining ingredients and beat to just smooth. Pour into pastry and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 30 minutes or until pick inserted in center comes out clean. Cover edges of pie with foil during last 15 minutes of cooking. Remove to cooling rack. Store in refrigerator. Whipped cream; into a bowl of electric mixer add whipping cream and beat to just almost stiff peaks, add sugar, vanilla and bourbon beating to incorporate. Serve whipped cream on chilled pie.
Pumpkin Scones with Glaze
2 cps all purpose flour
7 Tbl. sugar
1 Tbl. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. freshly ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
6 Tbl. cold butter, cut into pieces
1/2 cup canned pumpkin
3 Tbl. heavy whipping cream
1 egg
Glaze
1 1/4 cups powdered sugar
2 Tbl. milk
1/2 tsp. pumpkin pie spice
Scones; Preheat oven to 425 degrees and line a baking sheet with parchment paper. Into a large bowl whisk flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a fork cut the butter into dry ingredients until mixture is crumbly and pea sized. Into another bowl whisk the pumpkin, half and half and egg. Fold wet ingredients into dry until just combined. Turn dough out onto work surface and knead dough a few times. Pat dough into a 7-inch circle and cut the round into 8 equal triangles. Place scones onto prepared baking sheet and bake about 15 minutes or until lightly browned. Cool on wire racks. Glaze; into a bowl whisk the powdered sugar, pumpkin pie spice and milk to smooth. With a pastry brush spread the glaze over each scone and allow to set.
Pumpkin Salsa - I was a little unsure if I would enjoy this at a party the other evening, but it's very good. The hostess got the recipe from a magazine.
1 Tbl. olive oil
2 large ruby red tomatoes, chopped
1 small white onion, chopped
2 garlic cloves, finely minced
1 (25 oz.) can whole peeled tomatoes, drained and hand torn (I used Cento)
1 (15 oz.) can pumpkin puree
salt and freshly ground black pepper
1 tsp. sugar
3 Tbl. jarred jalapenos, chopped
1 tsp. ground cinnamon
pinch of red pepper flakes
pinch of chili powder
fresh cilantro, chopped
Into a saute pan, add olive oil, along with chopped tomatoes, onion and garlic and cook stirring until onions are softened. Add drained canned tomatoes, pumpkin puree, salt, pepper, sugar, jalapenos, cinnamon, red pepper flakes and chili powder. Cook about 10 minutes. Remove and cool. Stir in fresh cilantro.
Easy Pumpkin Roll-ups
1 package puff pastry
1 cup Monterey jack cheese, shredded
1 scallions, minced including green part
5 oz. ground sausage
1/3 cup pumpkin puree
salt and freshly ground black pepper
1/4 cup fresh basil leaves
Preheat oven to 400 degrees. Onto a lightly floured work surface roll out the puff pastry to 16x9-inches. Into a saute pan, add sausage and cook crumbling to browned, you want small fairly pieces, add scallions and cook a minute. Into a bowl add the pumpkin puree, season with salt and pepper. Spread pumpkin mixture onto the puff pastry leaving a border on the bottom. Sprinkle on sausage mixture and cheese. Sprinkle on basil leaves and roll the pastry dough tightly and seal the edge. Cut pastry with a sharp knife into about 25 pieces. Place on parchment lined baking sheets and bake for about 15 to 20 minutes. Remove from oven and place on serving platter, garnish with extra fresh basil.
Pumpkin Cornbread
8 Tbl. butter, soft
1 (8 oz.) package cream cheese, soft
2 cups cheddar cheese, shredded and divided
2 cups all purpose flour
2 cups yellow cornmeal
3 Tbl. baking powder
1 tsp. salt
1 tsp. ground cinnamon
2 cups whole milk
1/2 cup pumpkin puree
Preheat oven to 400 degrees. Place a 12-inch cast iron skillet in oven for 15 minutes. Into a large saucepan over med-low heat add 7 Tbl. butter, stir in cream cheese and 1 cup cheddar cheese to combine. Remove from heat and stir in flour, cornmeal, baking powder, salt and cinnamon to just combine. Stir in milk and pumpkin to combine. Carefully remove very hot pan from oven with oven mitts and add remaining tablespoon of butter, tilting pan so butter melts and covers bottom of pan. Pour in batter and sprinkle on remaining cheddar cheese. Place back into oven and bake about 20 to 25 minutes. Remove to cooling rack and cut into wedges, serve with butter. mmmm, can't you just taste it? Goes great with the pumpkin turkey chili too.
Pumpkin and Beer Soup
6 slices thick cut bacon, chopped
1 cup carrots, peeled and chopped
1 medium yellow onion, chopped
3 Tbl. all purpose flour
2 cups whole milk
1 cup canned pumpkin
1 (12 oz.) bottle pumpkin beer
salt and freshly ground black pepper
1 cup extra sharp Cheddar cheese, grated
1 cup Velveeta cheese, chopped
1 cup half and half
1 Tbl. fresh thyme
Into a saute pan add bacon cooking and stirring to browned and crisp. Remove to paper towels. Reserve about 1 Tbl. of bacon drippings in pan, add 1 Tbl. butter along with onion and carrots, cooking and stirring to soften. Add flour to pan and whisk cooking and stirring constantly about 1 minute. Whisk in milk, pumpkin, beer, salt and pepper. Bring to a boil and cook stirring constantly about 1 minute. Reduce to medium and cook about 10 minutes. With an immersion blender, process soup until smooth. Slowly add cheeses, to soup blending and processing to smooth (you can also use a blender). Stir in half and half. To serve; add soup to bowls, top with bacon, and thyme. You can also top with homemade croutons.
Pumpkin and Shrimp Bisque
1 1/2 lbs. medium shrimp, cleaned (reserve shells) as that is how you make the bisque
1/2 cup dry white wine
4 cups shrimp stock
1 pinch saffron
1 onion, chopped
1 carrot, peeled and diced
2 celery stalks, chopped
1 bay leaf
2 cups pumpkin puree
1 pinch cayenne
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
Into a Dutch oven add good drizzle of olive oil. Add shrimp shells and cook until they turn pink about 4 minutes. Add white wine and simmer to evaporate about 6 minutes. Add stock, saffron, onion, carrot, celery and bay leaf. Bring to a boil, reduce to simmer covered for 30 minutes. Strain the solids into a fine mesh sieve and return stock to Dutch oven. Into a bowl mix the pumpkin puree, heavy cream and cayenne, whisk into Dutch oven and simmer for about 10 minutes. Stir in lemon juice, salt and pepper. Add shrimp to pot and cook for about 3 to 4 minutes until pink. Serve.
Pumpkin Turkey Chili
1 1/2 lbs. ground turkey (don't use ground white it's too dry)
1/2 lb. ground pork
1 large white onion, chopped
3 garlic cloves, minced
1 large yellow bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
1 (15 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (29 oz.) can pumpkin puree
1 (28 oz.) can whole tomatoes, hand crushed with juice (I like Cento brand)
1 (12 oz.) bottle beer
1/2 cup rich chicken stock
2 Tbl. tomato paste
2 Tbl. chili powder
1 tsp. ground oregano
1 tsp. cumin
Tabasco, to taste
salt and freshly ground black pepper
Accompaniments; sour cream, cheddar cheese grated
Into a large Dutch oven, add good drizzle of olive oil. Add ground turkey and sausage and cook stirring to brown. Add onions and garlic and cook to soften. Stir in tomato paste and cook stirring about 1 minute. Stir in bell peppers and continue cooking to soften. Season with salt and pepper. Add beans, pumpkin, tomatoes and all the spices including Tabasco. Stir in beer and chicken stock. Taste and adjust flavorings. Cover and turn to low simmering about 2 hours, stirring occasionally.
Pumpkin Manicotti
1 (8 oz.) package manicotti shells
1 (15 oz.) container ricotta cheese
1 shallot, finely minced
1 garlic clove, minced
2 cups mozzarella cheese, shredded and divided
1 cup canned pumpkin
1/4 cup freshly grated Parmesan cheese
2 egg yolks
salt and freshly ground black pepper
pinch of nutmeg
3 cups marinara sauce (homemade or good quality store bought)
fresh parsley, chopped
Preheat oven to 350 degrees. Into a small saute pan, add a drizzle of olive oil, add shallots and garlic cooing and stirring to soften, remove to plate and cool slightly. Into a pot of boiling salted water add the manicotti shells and cook to al dente, drain well. Into a large bowl mix the ricotta, 1 cup mozzarella cheese, pumpkin, Parmesan, egg yolks, salt, pepper and nutmeg. Stir in cooled shallots and garlic. Spoon ricotta mixture into cooked shells. Pour 1 cup of sauce into a greased 13x9 baking pan and top with stuffed manicotti. Pour over remaining sauce and sprinkle with remaining mozzarella cheese. Bake, covered about 40 minutes to melt cheese, remove foil and place under broiler to get lightly browned and bubbly. Remove from oven, sprinkle on parsley and serve.
Pumpkin Chicken Tagine - love this
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 large onion, diced
2 garlic cloves, minced
1 Tbl. fresh ginger, grated
1/2 tsp. ground turmeric
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. cayenne
2 cups rich chicken stock
4 cups pumpkin, cut into 1-inch cubes (you can also replace with butternut squash if desired)
2 cups crisp/tart apples, peeled and cut into 1-inch cubes
1 Tbl. honey
1/4 cup dried cranberries
1/4 cup preserved lemon, pitch removed and diced
1 pinch saffron threads, crushed
salt and freshly ground black pepper
1/4 cup slivered almonds, lightly toasted
2 Tbl. fresh cilantro, chopped
1/4 cup plain yogurt
1/4 cup pomegranate seeds
1 Tbl. harissa - see recipe below or you can purchase it grocer or Amazon
Harissa
15 dried chiles de arbol
2 dried guajillo chiles
1 dried ancho chile
1 Tbl. cumin seeds
1 1/2 tsp. coriander seeds
3 garlic cloves, smashed
2 Tbl. fresh lemon juice
1 Tbl. white wine vinegar
1 Tbl. tomato paste
1 1/2 tsp. hot smoked Spanish paprika
1 tsp. salt
3/4 cup olive oil, divided
Harissa; place the arbol, guajillo and ancho chiles in a large glass measuring. Pour boiling water over to submerge, cover with plastic wrap and let sit about 20 minutes. Drain and remove stems and seeds and discard (wear gloves for this). Into a small saute pan toast cumin and coriander seeds tossing constantly for about 3 minutes. Transfer to food processor, add garlic and pulse to form a paste. Add chiles and pulse until chiles for a coarse paste. Add lemon juice, vinegar, tomato paste, paprika, and salt processing to smooth, but with just a little texture. With motor running stream in 1/2 cup olive oil processing to incorporate. Transfer mixture to a bowl and pour remaining 1/4 cup oil over top. Note; you can make harissa 1 month ahead, cover and chill. Tagine; into a large saucepan heat a good drizzle of olive oil and add chicken pieces, cooking until lightly browned on all sides. Remove from pan, add onion and cook stirring about 6 minutes. Add garlic, ginger, turmeric, cinnamon, ginger, cloves and cayenne sauteing until fragrant. Add stock, browned chicken, pumpkin, apple, harissa, honey, cranberries. preserved lemon, saffron threads, salt and pepper. Bring to a boil, reduce and simmer until pumpkin is tender about 20 to 25 minutes. Serve over couscous or rice, top with almonds, cilantro and yogurt.
Vegetarian Pumpkin Burger
1 egg
1 cup cannellini beans
1 cup pumpkin puree
1 chipotle pepper in adobo sauce, chopped
1 garlic clove, minced
2 scallions, finely minced
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
salt and freshly ground black pepper
pinch of red pepper flakes
1 Tbl. olive oil
1 1/2 cups rolled oats
Burger buns, lightly butter and toasted
Accompaniments; sliced avocado, cheese such as Havarti, lettuce, tomato, ketchup, mustard, mayonnaise, although I love lemon mayonnaise on mine with a touch of fresh basil
Mash the beans in a bowl using a potato masher. Add pumpkin, chipotle pepper, garlic and scallions to the mixture and season with the salt, pepper, garlic powder, paprika and red pepper flakes stirring to combine. You can use your oats in the whole form or you can pulse them in a blender for a bit. Add the oil to the oats and stir to combine. Incorporate the oat mixture into the bean mixture and roll into four balls. Shape each ball into a burger shape, place onto a plate, cover and refrigerate 30 minutes. Into a large hot saute pan, add a drizzle of oil along with the burgers. Cook to golden brown on each side, add cheese if desired. Remove to buns and top with accompaniments.
Curried Pumpkin and Peas - one of my favorites
2 Tbl. butter
1 yellow onion, chopped
2 garlic cloves, minced
2 1/2 tsp. curry powder or paste (I like the paste)
salt and freshly ground black pepper
2 lbs. pumpkin, remove flesh, seeds and chop into large chunks
4 red potatoes, chopped
4 cups rich chicken stock
1 cup frozen peas
3/4 cup golden raisins
Fresh cilantro, chopped
Hot steamed white rice, to serve with
Into a Dutch oven add butter and drizzle of olive oil. Add onions and cook stirring about 5 minutes, add garlic and and cook about 1 minute. Stir in curry powder and cook stirring about 1 minute, add salt and pepper. Add pumpkin and potatoes cooking and stirring about 10 minutes. Pour in stock along with raisins, cover and reduce to medium heat. Cooking about 30 minutes, stir in peas and cook about 10 more minutes, taste and adjust flavorings. To serve; garnish with cilantro. Serve over hot steamed rice.
Pumpkin Alfredo Pasta
1 yellow onion, diced
2 garlic cloves, minced
1 cup pumpkin puree
2 cups heavy whipping cream
salt and freshly ground black pepper
pinch of fresh nutmeg
pinch of cayenne
1/4 cup freshly grated Parmesan cheese
1 lb. fettuccine
Fresh parsley, chopped (garnish)
Into a large saute pan, add a pat of butter and drizzle of olive oil. Add onions and stir cooking to soften, stir in garlic and stir cooking about 1 minute. Into a blender, add the cooked onion/garlic along with pumpkin, evaporated milk, salt, pepper, nutmeg and cayenne. Blend to smooth consistency. Pour back into pan along with heavy whipping cream, turn up to boil, and boil about 10 minutes to reduce. Into a pot of boiling salted water add pasta and cook al dente, drain well and pour into sauce mixture, tossing to combine with sauce. Turn off heat and add Parmesan cheese, tossing to combine, add parsley and toss. Taste and adjust flavorings. Pour onto serving platter, garnish with extra Parmesan and parsley. Serve with hot garlic bread and tossed garden salad.
Pumpkin Scalloped Potatoes - I was making scalloped potatoes recently and had a small amount of pumpkin in the refrigerator so I decided to add to potatoes and it was delicious
Sauce
3 Tbl. butter
1 large yellow onion, diced
3 garlic cloves, minced
1 cup pumpkin puree
1 1/2 cups heavy whipping cream
1 cup rich chicken stock
salt and freshly ground black pepper
pinch of cayenne
Potatoes
4 lbs. Yukon Gold potatoes, sliced thinly
1 1/2 cups sharp Cheddar cheese, shredded
1/4 cup Havarti cheese, shredded
Fresh parsley, chopped
Preheat oven to 400 degrees. Grease a 13x9 baking pan. Sauce; into a large saute pan, add butter to melt, add onion and cook to soften, stir in garlic and cook about 1 minute. Stir in pumpkin puree, whipping cream and stock, stirring to combine. Bring to a boil, reduce to simmer for 12 minutes. Remove sauce from heat, taste and season with salt, pepper and cayenne. Arrange half of the potato slices in bottom of greased baking dish and spoon over half of the sauce. Sprinkle on 1 cup of cheddar cheese. Add remaining potatoes in even layer, spoon over remaining sauce and sprinkle on remaining cheeses. Cover and bake 30 minutes. Remove foil and bake another 30 minutes, test potatoes with parking knife to check if cooked though, if not add back to oven for a little while longer. Remove from oven to cool 10 minutes before serving. Garnish with parsley.
Pumpkin and Sage Ravioli
1 large package fresh cheese ravioli or make you own if desired
3 Tbl. all purpose flour
2 cups rich chicken stock
1 cup whipping cream
4 Tbl. butter
1 small shallot, finely minced
3 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1/2 cup pumpkin puree
1/4 cup fresh parsley, minced
1 Tbl. fresh sage, minced
pinch of freshly grated nutmeg
1/4 cup pine nuts, lightly toasted
1/4 cup walnuts, lightly toasted and chopped
Into a pot of boiling salted water add pasta and cook al dente, drain well. Into a large saute pan add butter to melt and add garlic/shallot cooking to soften, whisk in flour cooking and stirring about 1 minute. Whisk in the whipping cream and stock cooking and stirring a few minutes on high, reduce to simmer and stir in pumpkin puree, parsley, sage and nutmeg. Cook stirring occasionally for about 15 minutes, remove from heat and stir in Parmesan cheese to combine. Pour in cooked ravioli and gently stir to combine. Pour onto serving platter, and scatter on nuts along with extra parsley.
Well, now that you have been clued in about pumpkins, I hope you try some of the recipes listed below and remember all eggs will be large unless otherwise noted.
Pumpkin Pancakes - my husband loves these
1 1/4 cups all purpose flour
2 Tbl. light brown sugar
2 tsp. baking powder
pinch of salt
1 1/2 tsp. pumpkin pie spice
1 cup whole milk
1/2 cup canned pumpkin
1 egg
2 Tbl. vegetable oil
1 tsp. pure vanilla extract
Preheat griddle or large saute pan to medium. Into a large bowl whisk the flour, brown sugar, baking powder, salt and pumpkin pie spice. Into another bowl whisk the milk, pumpkin, egg, vegetable oil and vanilla. Pour wet ingredients into flour mixture and whisk to just incorporate. Set aside for 5 minutes. Drizzle griddle or pan with vegetable oil. Ladle on some pancake batter and cook about 3 minutes per side, then flip. Serve with pure maple syrup, crisp bacon or sausage patties and hot coffee. I always make extra to freeze as my husband likes them as a snack.
Pumpkin French Toast
8 slices good quality thick cut bread
6 eggs
1/4 cup whipping cream
1/4 cup pumpkin puree
1/2 tsp. pure vanilla extract
1 tsp. pumpkin pie spice
2 Tbl. brown sugar
Into a bowl whisk the eggs, cream, pumpkin puree, vanilla, pumpkin pie spice and brown sugar. Heat a large griddle or saute pan and spray with non stick cooking spray. Dip bread into egg mixture to soak and place on griddle (I add a little extra egg mixture in pan) cooking to golden brown on each side. Remove to serving platter. Serve with pure maple syrup, some crisp bacon, fresh fruit and coffee for a delightful breakfast.
Pumpkin Ham Biscuits - oh how I love biscuits! (I got this recipe from Southern Living Magazine) I tried this for dinner with some pumpkin soup and they are very good.
6 oz. Black Forest ham, finely chopped
2 cups all purpose flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
6 Tbl. cold unsalted butter, cut into small pieces
3/4 cup canned pumpkin
1/2 cup whole buttermilk
6 Tbl. unsalted butter, softened and divided
3 Tbl. honey
Preheat oven to 400. Into a 8-inch cast iron skillet add drizzle of oil along with ham cooking and stirring until crisp and well browned. Remove ham and wipe skillet clean, place skillet in oven to heat. Combine flour, baking powder, baking soda and salt into a bowl, add cold butter pieces to flour and using a pastry blender cut butter into flour until coarse crumbs form. Place bowl in freezer for 10 minutes to chill. Into a medium bowl, whisk the pumpkin and buttermilk, stir in crispy ham. Add buttermilk mixture to flour mixture stirring until just moistened. Place dough on a floured work surface and gently pat into a 1-inch thickness. Using a 2 1/2-inch round cutter, cut dough into 8 biscuits. Remove skillet from oven with a mitt, remember it's hot. Melt 1 Tbl. of softened butter in hot skillet swirling to coat. Arrange biscuits in skillet with sides touching. Melt another 1 Tbl. of the softened butter and brush over tops of biscuits. Bake in preheated oven until biscuits are puffed and brown about 15 minutes. Combine honey and remaining 4 Tbl. softened butter into a small bowl. Serve honey butter with biscuits.
Perfect Pumpkin Waffles with Orange Nut Butter
Butter 1/2 cup butter, soft
1 Tbl. orange zest
1/4 cup chopped walnuts
Waffles
1 cup plus 2 Tbl. all purpose flour
2 Tbl. brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
2 eggs
1 cup whole milk
1/2 cup canned pumpkin
2 Tbl. butter, melted
Pure maple syrup for serving
Preheat your waffle maker. Orange butter; into a bowl mix the soft butter with orange zest, stir in walnuts. Waffles; into a bowl whisk the flour, brown sugar, cinnamon, salt, baking powder and baking soda. Into another bowl whisk the eggs, milk, pumpkin and melted butter, add to dry ingredients. Stir to just moistened. Cook waffles in waffle maker to golden. Remove to serving platter and serve with dollops of orange/nut butter and maple syrup. Crisp bacon or browned sausage would be perfect accompaniment, with hot coffee, well of course!
Pumpkin Butter - always a hit and makes great gifts
3 (15 oz.) cans solid pack pumpkin
2 cups sugar
1 1/2 cups water
3 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
3 tsp. ground cinnamon
3/4 tsp. salt
3/4 tsp. ground nutmeg
3/4 tsp. ground ginger
Into a large saucepan combine all ingredients. Bring to a boil, stirring frequently. Reduce heat to simmer and cover for 20 minutes. Cool and spoon into jars. Cover and store in refrigerator up to 3 weeks.
Pumpkin Cranberry Bread
2 1/2 cups sugar
2/3 cup canola oil
1 (16 oz.) can pumpkin
4 eggs
3 1/3 cups all purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. ground cloves
1 1/2 tsp. ground cinnamon
2/3 cup milk
2/3 cup dried cranberries, rough chopped
2/3 cup walnuts or pecans, chopped
Preheat oven to 350 degrees. Into a bowl whisk the sugar, oil and pumpkin. Beat in eggs one at a time. Sift dry ingredients together and mix into pumpkin mixture, alternating with milk. Add berries and nuts. Grease loaf pans and add evenly add batter. Bake for 1 hour and 15 minutes. Remove from oven to cool about 10 minutes before removing from pans.
Pumpkin Custard
3 eggs
1/3 cup sugar
1 1/4 cups canned pumpkin puree
1/2 cup evaporated milk
1 Tbl. all purpose flour
1 tsp. cinnamon
1 tsp. sea salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice
Preheat oven to 425 degrees. Butter a 1 1/2 qt. souffle dish. Fill a pot with 4 cups of water and bring to boil, reduce to simmer. Into a large bowl of electric mixer beat eggs with sugar on high for 2 minutes. Gently fold in remaining ingredients. Pour the custard into dish and set in a baking pan. Transfer to oven and carefully fill the baking pan with enough of the hot water to come halfway up the sides of the dish. Don't get any into the custard. Bake for 10 minutes, then reduce heat to 350 degrees and bake about another 40 minutes or until custard barely jiggles when shaken. Let sit for 10 minutes, then serve.
Easy Drop Pumpkin Donuts
2 eggs
1 1/4 cups sugar
2 Tbl. Crisco
1 cup canned pumpkin
2 tsp. white vinegar (plain)
1 tsp. pure vanilla extract
3 cups all purpose flour
1/2 cup nonfat dry milk powder
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup lemon/lime soda
Canola oil for frying
Powdered sugar (dusting)
Into a large bowl beat eggs, sugar and shortening to blend. Beat in pumpkin, vinegar and vanilla. Into another bowl add flour, milk powder, baking powder salt and spices whisking to combine. Add dry mixture to wet mixture alternating with lemon/lime soda beating after each addition. Into a large Dutch oven add oil to 375 degrees. Drop spoonfuls of batter, just a few at a time into oil and fry until golden brown. Drain on paper towels. Dust with powdered sugar or roll into a cinnamon/sugar mixture.
Soft Pumpkin Cookies
1 stick butter, soft
1 1/4 cups brown sugar, packed
2 eggs, beaten
1 1/2 cups pumpkin puree
1 1/2 cups all purpose flour
1 Tbl. baking powder
1/4 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 cups chocolate or butterscotch chips
Cinnamon Cream Cheese Frosting
4 cups powdered sugar
1/2 cup butter, soft
1 (8 oz.) package cream cheese, soft
3 tsp. pure vanilla extract
1 tsp. ground cinnamon
Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. Into a bowl of electric mixer cream the butter and sugar to light and fluffy, add eggs and pumpkin and mix to combine. Whisk the dry ingredients, then add to pumpkin mixture, stirring well, then add chips. Drop spoonfuls onto baking sheets and bake 15 minutes or until lightly golden brown. Transfer to wire rack to cool completely. Frosting; into a bowl of electric mixer beat cream cheese and butter to soft and fluffy, add vanilla and cinnamon mixing to combine and slowly beat in powdered sugar. Either place into a piping bag to frost cookies or spread thickly onto top of cookies.
Pumpkin Cinnamon Rolls - always a treat
1 packet instant yeast
1 cup whole milk, scalded and cooled to lukewarm
1/4 cup sugar
3 Tbl. butter, melted
1/2 cup pumpkin puree
2 tsp. pumpkin pie spice
2 eggs, divided
1 tsp. salt
3 3/4 cups all purpose flour
Frosting
4 cups powdered sugar
2 tsp. pumpkin pie spice
1 stick butter, soft
2 (8 oz.) packages cream cheese, soft
1 tsp. pure vanilla extract
1/2 cup pecans, chopped and lightly toasted
Dough; into a bowl of electric mixer with dough attachment, stir the yeast, milk, sugar, butter, pumpkin, 1 egg and salt to combine. Gradually add the flour and knead on medium low until dough pulls away from bowl. Turn off mixer and let dough rest 5 minutes. Continue to knead the dough on medium low for 5 more minutes until soft and smooth. If it appears too sticky add a touch more flour. Transfer dough to large greased bowl, cover with plastic wrap and let rise for 1 hour. Punch the dough down and turn it out onto lightly floured work surface. Divide dough into 15 equal pieces and shape into balls. Let rise another hour. Preheat oven to 350 degrees. Into a small bowl beat the remaining egg with 2 tsp. water and brush all over the rolls. Bake rolls for 15 to 20 minutes, remove from oven. Frosting; into a bowl of electric mixer beat butter and cream cheese to soft and combined. Mix in vanilla, pumpkin pie spice and powdered sugar. Frost rolls.
My Mom Dorothy's Pumpkin Eggnog Pie
1 pastry crust for 9-inch pie
1 (15 oz.) can solid pack pumpkin
1 1/4 cups store bought eggnog (really rich good quality)
3/4 cup sugar
2 eggs
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. freshly ground nutmeg
Whipped cream - garnish
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
1 tsp. bourbon
Preheat oven to 425 degrees. Roll out pastry to fit a 9-n=inch pie plate. Add pastry to pie plate and trim, flute edges. Into a bowl add remaining ingredients and beat to just smooth. Pour into pastry and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 30 minutes or until pick inserted in center comes out clean. Cover edges of pie with foil during last 15 minutes of cooking. Remove to cooling rack. Store in refrigerator. Whipped cream; into a bowl of electric mixer add whipping cream and beat to just almost stiff peaks, add sugar, vanilla and bourbon beating to incorporate. Serve whipped cream on chilled pie.
Pumpkin Scones with Glaze
2 cps all purpose flour
7 Tbl. sugar
1 Tbl. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. freshly ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
6 Tbl. cold butter, cut into pieces
1/2 cup canned pumpkin
3 Tbl. heavy whipping cream
1 egg
Glaze
1 1/4 cups powdered sugar
2 Tbl. milk
1/2 tsp. pumpkin pie spice
Scones; Preheat oven to 425 degrees and line a baking sheet with parchment paper. Into a large bowl whisk flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a fork cut the butter into dry ingredients until mixture is crumbly and pea sized. Into another bowl whisk the pumpkin, half and half and egg. Fold wet ingredients into dry until just combined. Turn dough out onto work surface and knead dough a few times. Pat dough into a 7-inch circle and cut the round into 8 equal triangles. Place scones onto prepared baking sheet and bake about 15 minutes or until lightly browned. Cool on wire racks. Glaze; into a bowl whisk the powdered sugar, pumpkin pie spice and milk to smooth. With a pastry brush spread the glaze over each scone and allow to set.
Pumpkin Salsa - I was a little unsure if I would enjoy this at a party the other evening, but it's very good. The hostess got the recipe from a magazine.
1 Tbl. olive oil
2 large ruby red tomatoes, chopped
1 small white onion, chopped
2 garlic cloves, finely minced
1 (25 oz.) can whole peeled tomatoes, drained and hand torn (I used Cento)
1 (15 oz.) can pumpkin puree
salt and freshly ground black pepper
1 tsp. sugar
3 Tbl. jarred jalapenos, chopped
1 tsp. ground cinnamon
pinch of red pepper flakes
pinch of chili powder
fresh cilantro, chopped
Into a saute pan, add olive oil, along with chopped tomatoes, onion and garlic and cook stirring until onions are softened. Add drained canned tomatoes, pumpkin puree, salt, pepper, sugar, jalapenos, cinnamon, red pepper flakes and chili powder. Cook about 10 minutes. Remove and cool. Stir in fresh cilantro.
Easy Pumpkin Roll-ups
1 package puff pastry
1 cup Monterey jack cheese, shredded
1 scallions, minced including green part
5 oz. ground sausage
1/3 cup pumpkin puree
salt and freshly ground black pepper
1/4 cup fresh basil leaves
Preheat oven to 400 degrees. Onto a lightly floured work surface roll out the puff pastry to 16x9-inches. Into a saute pan, add sausage and cook crumbling to browned, you want small fairly pieces, add scallions and cook a minute. Into a bowl add the pumpkin puree, season with salt and pepper. Spread pumpkin mixture onto the puff pastry leaving a border on the bottom. Sprinkle on sausage mixture and cheese. Sprinkle on basil leaves and roll the pastry dough tightly and seal the edge. Cut pastry with a sharp knife into about 25 pieces. Place on parchment lined baking sheets and bake for about 15 to 20 minutes. Remove from oven and place on serving platter, garnish with extra fresh basil.
Pumpkin Cornbread
8 Tbl. butter, soft
1 (8 oz.) package cream cheese, soft
2 cups cheddar cheese, shredded and divided
2 cups all purpose flour
2 cups yellow cornmeal
3 Tbl. baking powder
1 tsp. salt
1 tsp. ground cinnamon
2 cups whole milk
1/2 cup pumpkin puree
Preheat oven to 400 degrees. Place a 12-inch cast iron skillet in oven for 15 minutes. Into a large saucepan over med-low heat add 7 Tbl. butter, stir in cream cheese and 1 cup cheddar cheese to combine. Remove from heat and stir in flour, cornmeal, baking powder, salt and cinnamon to just combine. Stir in milk and pumpkin to combine. Carefully remove very hot pan from oven with oven mitts and add remaining tablespoon of butter, tilting pan so butter melts and covers bottom of pan. Pour in batter and sprinkle on remaining cheddar cheese. Place back into oven and bake about 20 to 25 minutes. Remove to cooling rack and cut into wedges, serve with butter. mmmm, can't you just taste it? Goes great with the pumpkin turkey chili too.
Pumpkin and Beer Soup
6 slices thick cut bacon, chopped
1 cup carrots, peeled and chopped
1 medium yellow onion, chopped
3 Tbl. all purpose flour
2 cups whole milk
1 cup canned pumpkin
1 (12 oz.) bottle pumpkin beer
salt and freshly ground black pepper
1 cup extra sharp Cheddar cheese, grated
1 cup Velveeta cheese, chopped
1 cup half and half
1 Tbl. fresh thyme
Into a saute pan add bacon cooking and stirring to browned and crisp. Remove to paper towels. Reserve about 1 Tbl. of bacon drippings in pan, add 1 Tbl. butter along with onion and carrots, cooking and stirring to soften. Add flour to pan and whisk cooking and stirring constantly about 1 minute. Whisk in milk, pumpkin, beer, salt and pepper. Bring to a boil and cook stirring constantly about 1 minute. Reduce to medium and cook about 10 minutes. With an immersion blender, process soup until smooth. Slowly add cheeses, to soup blending and processing to smooth (you can also use a blender). Stir in half and half. To serve; add soup to bowls, top with bacon, and thyme. You can also top with homemade croutons.
Pumpkin and Shrimp Bisque
1 1/2 lbs. medium shrimp, cleaned (reserve shells) as that is how you make the bisque
1/2 cup dry white wine
4 cups shrimp stock
1 pinch saffron
1 onion, chopped
1 carrot, peeled and diced
2 celery stalks, chopped
1 bay leaf
2 cups pumpkin puree
1 pinch cayenne
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
Into a Dutch oven add good drizzle of olive oil. Add shrimp shells and cook until they turn pink about 4 minutes. Add white wine and simmer to evaporate about 6 minutes. Add stock, saffron, onion, carrot, celery and bay leaf. Bring to a boil, reduce to simmer covered for 30 minutes. Strain the solids into a fine mesh sieve and return stock to Dutch oven. Into a bowl mix the pumpkin puree, heavy cream and cayenne, whisk into Dutch oven and simmer for about 10 minutes. Stir in lemon juice, salt and pepper. Add shrimp to pot and cook for about 3 to 4 minutes until pink. Serve.
Pumpkin Turkey Chili
1 1/2 lbs. ground turkey (don't use ground white it's too dry)
1/2 lb. ground pork
1 large white onion, chopped
3 garlic cloves, minced
1 large yellow bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
1 (15 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (29 oz.) can pumpkin puree
1 (28 oz.) can whole tomatoes, hand crushed with juice (I like Cento brand)
1 (12 oz.) bottle beer
1/2 cup rich chicken stock
2 Tbl. tomato paste
2 Tbl. chili powder
1 tsp. ground oregano
1 tsp. cumin
Tabasco, to taste
salt and freshly ground black pepper
Accompaniments; sour cream, cheddar cheese grated
Into a large Dutch oven, add good drizzle of olive oil. Add ground turkey and sausage and cook stirring to brown. Add onions and garlic and cook to soften. Stir in tomato paste and cook stirring about 1 minute. Stir in bell peppers and continue cooking to soften. Season with salt and pepper. Add beans, pumpkin, tomatoes and all the spices including Tabasco. Stir in beer and chicken stock. Taste and adjust flavorings. Cover and turn to low simmering about 2 hours, stirring occasionally.
Pumpkin Manicotti
1 (8 oz.) package manicotti shells
1 (15 oz.) container ricotta cheese
1 shallot, finely minced
1 garlic clove, minced
2 cups mozzarella cheese, shredded and divided
1 cup canned pumpkin
1/4 cup freshly grated Parmesan cheese
2 egg yolks
salt and freshly ground black pepper
pinch of nutmeg
3 cups marinara sauce (homemade or good quality store bought)
fresh parsley, chopped
Preheat oven to 350 degrees. Into a small saute pan, add a drizzle of olive oil, add shallots and garlic cooing and stirring to soften, remove to plate and cool slightly. Into a pot of boiling salted water add the manicotti shells and cook to al dente, drain well. Into a large bowl mix the ricotta, 1 cup mozzarella cheese, pumpkin, Parmesan, egg yolks, salt, pepper and nutmeg. Stir in cooled shallots and garlic. Spoon ricotta mixture into cooked shells. Pour 1 cup of sauce into a greased 13x9 baking pan and top with stuffed manicotti. Pour over remaining sauce and sprinkle with remaining mozzarella cheese. Bake, covered about 40 minutes to melt cheese, remove foil and place under broiler to get lightly browned and bubbly. Remove from oven, sprinkle on parsley and serve.
Pumpkin Chicken Tagine - love this
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 large onion, diced
2 garlic cloves, minced
1 Tbl. fresh ginger, grated
1/2 tsp. ground turmeric
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. cayenne
2 cups rich chicken stock
4 cups pumpkin, cut into 1-inch cubes (you can also replace with butternut squash if desired)
2 cups crisp/tart apples, peeled and cut into 1-inch cubes
1 Tbl. honey
1/4 cup dried cranberries
1/4 cup preserved lemon, pitch removed and diced
1 pinch saffron threads, crushed
salt and freshly ground black pepper
1/4 cup slivered almonds, lightly toasted
2 Tbl. fresh cilantro, chopped
1/4 cup plain yogurt
1/4 cup pomegranate seeds
1 Tbl. harissa - see recipe below or you can purchase it grocer or Amazon
Harissa
15 dried chiles de arbol
2 dried guajillo chiles
1 dried ancho chile
1 Tbl. cumin seeds
1 1/2 tsp. coriander seeds
3 garlic cloves, smashed
2 Tbl. fresh lemon juice
1 Tbl. white wine vinegar
1 Tbl. tomato paste
1 1/2 tsp. hot smoked Spanish paprika
1 tsp. salt
3/4 cup olive oil, divided
Harissa; place the arbol, guajillo and ancho chiles in a large glass measuring. Pour boiling water over to submerge, cover with plastic wrap and let sit about 20 minutes. Drain and remove stems and seeds and discard (wear gloves for this). Into a small saute pan toast cumin and coriander seeds tossing constantly for about 3 minutes. Transfer to food processor, add garlic and pulse to form a paste. Add chiles and pulse until chiles for a coarse paste. Add lemon juice, vinegar, tomato paste, paprika, and salt processing to smooth, but with just a little texture. With motor running stream in 1/2 cup olive oil processing to incorporate. Transfer mixture to a bowl and pour remaining 1/4 cup oil over top. Note; you can make harissa 1 month ahead, cover and chill. Tagine; into a large saucepan heat a good drizzle of olive oil and add chicken pieces, cooking until lightly browned on all sides. Remove from pan, add onion and cook stirring about 6 minutes. Add garlic, ginger, turmeric, cinnamon, ginger, cloves and cayenne sauteing until fragrant. Add stock, browned chicken, pumpkin, apple, harissa, honey, cranberries. preserved lemon, saffron threads, salt and pepper. Bring to a boil, reduce and simmer until pumpkin is tender about 20 to 25 minutes. Serve over couscous or rice, top with almonds, cilantro and yogurt.
Vegetarian Pumpkin Burger
1 egg
1 cup cannellini beans
1 cup pumpkin puree
1 chipotle pepper in adobo sauce, chopped
1 garlic clove, minced
2 scallions, finely minced
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
salt and freshly ground black pepper
pinch of red pepper flakes
1 Tbl. olive oil
1 1/2 cups rolled oats
Burger buns, lightly butter and toasted
Accompaniments; sliced avocado, cheese such as Havarti, lettuce, tomato, ketchup, mustard, mayonnaise, although I love lemon mayonnaise on mine with a touch of fresh basil
Mash the beans in a bowl using a potato masher. Add pumpkin, chipotle pepper, garlic and scallions to the mixture and season with the salt, pepper, garlic powder, paprika and red pepper flakes stirring to combine. You can use your oats in the whole form or you can pulse them in a blender for a bit. Add the oil to the oats and stir to combine. Incorporate the oat mixture into the bean mixture and roll into four balls. Shape each ball into a burger shape, place onto a plate, cover and refrigerate 30 minutes. Into a large hot saute pan, add a drizzle of oil along with the burgers. Cook to golden brown on each side, add cheese if desired. Remove to buns and top with accompaniments.
Curried Pumpkin and Peas - one of my favorites
2 Tbl. butter
1 yellow onion, chopped
2 garlic cloves, minced
2 1/2 tsp. curry powder or paste (I like the paste)
salt and freshly ground black pepper
2 lbs. pumpkin, remove flesh, seeds and chop into large chunks
4 red potatoes, chopped
4 cups rich chicken stock
1 cup frozen peas
3/4 cup golden raisins
Fresh cilantro, chopped
Hot steamed white rice, to serve with
Into a Dutch oven add butter and drizzle of olive oil. Add onions and cook stirring about 5 minutes, add garlic and and cook about 1 minute. Stir in curry powder and cook stirring about 1 minute, add salt and pepper. Add pumpkin and potatoes cooking and stirring about 10 minutes. Pour in stock along with raisins, cover and reduce to medium heat. Cooking about 30 minutes, stir in peas and cook about 10 more minutes, taste and adjust flavorings. To serve; garnish with cilantro. Serve over hot steamed rice.
Pumpkin Alfredo Pasta
1 yellow onion, diced
2 garlic cloves, minced
1 cup pumpkin puree
2 cups heavy whipping cream
salt and freshly ground black pepper
pinch of fresh nutmeg
pinch of cayenne
1/4 cup freshly grated Parmesan cheese
1 lb. fettuccine
Fresh parsley, chopped (garnish)
Into a large saute pan, add a pat of butter and drizzle of olive oil. Add onions and stir cooking to soften, stir in garlic and stir cooking about 1 minute. Into a blender, add the cooked onion/garlic along with pumpkin, evaporated milk, salt, pepper, nutmeg and cayenne. Blend to smooth consistency. Pour back into pan along with heavy whipping cream, turn up to boil, and boil about 10 minutes to reduce. Into a pot of boiling salted water add pasta and cook al dente, drain well and pour into sauce mixture, tossing to combine with sauce. Turn off heat and add Parmesan cheese, tossing to combine, add parsley and toss. Taste and adjust flavorings. Pour onto serving platter, garnish with extra Parmesan and parsley. Serve with hot garlic bread and tossed garden salad.
Pumpkin Scalloped Potatoes - I was making scalloped potatoes recently and had a small amount of pumpkin in the refrigerator so I decided to add to potatoes and it was delicious
Sauce
3 Tbl. butter
1 large yellow onion, diced
3 garlic cloves, minced
1 cup pumpkin puree
1 1/2 cups heavy whipping cream
1 cup rich chicken stock
salt and freshly ground black pepper
pinch of cayenne
Potatoes
4 lbs. Yukon Gold potatoes, sliced thinly
1 1/2 cups sharp Cheddar cheese, shredded
1/4 cup Havarti cheese, shredded
Fresh parsley, chopped
Preheat oven to 400 degrees. Grease a 13x9 baking pan. Sauce; into a large saute pan, add butter to melt, add onion and cook to soften, stir in garlic and cook about 1 minute. Stir in pumpkin puree, whipping cream and stock, stirring to combine. Bring to a boil, reduce to simmer for 12 minutes. Remove sauce from heat, taste and season with salt, pepper and cayenne. Arrange half of the potato slices in bottom of greased baking dish and spoon over half of the sauce. Sprinkle on 1 cup of cheddar cheese. Add remaining potatoes in even layer, spoon over remaining sauce and sprinkle on remaining cheeses. Cover and bake 30 minutes. Remove foil and bake another 30 minutes, test potatoes with parking knife to check if cooked though, if not add back to oven for a little while longer. Remove from oven to cool 10 minutes before serving. Garnish with parsley.
Pumpkin and Sage Ravioli
1 large package fresh cheese ravioli or make you own if desired
3 Tbl. all purpose flour
2 cups rich chicken stock
1 cup whipping cream
4 Tbl. butter
1 small shallot, finely minced
3 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1/2 cup pumpkin puree
1/4 cup fresh parsley, minced
1 Tbl. fresh sage, minced
pinch of freshly grated nutmeg
1/4 cup pine nuts, lightly toasted
1/4 cup walnuts, lightly toasted and chopped
Into a pot of boiling salted water add pasta and cook al dente, drain well. Into a large saute pan add butter to melt and add garlic/shallot cooking to soften, whisk in flour cooking and stirring about 1 minute. Whisk in the whipping cream and stock cooking and stirring a few minutes on high, reduce to simmer and stir in pumpkin puree, parsley, sage and nutmeg. Cook stirring occasionally for about 15 minutes, remove from heat and stir in Parmesan cheese to combine. Pour in cooked ravioli and gently stir to combine. Pour onto serving platter, and scatter on nuts along with extra parsley.
Perfect Pumpkin Meatballs - delicious!
1 lb. ground turkey
1/2 lb. ground pork sausage
1 tsp. garlic powder
2 tsp. dried basil
2 tsp. dried sage
3/4 cup Panco bread crumbs (add more if needed)
2 eggs, whisked
1/4 cup heavy whipping cream
Sauce
2 garlic cloves, minced
1 medium white onion, diced
1 (15 oz.) can pumpkin puree
1 (28 oz.) can whole tomatoes (I like Cento brand)
1/4 cup red wine vinegar
2 Tbl. tomato paste
salt and freshly ground black pepper
1/2 cup fresh basil, rough chop (garnish)
fresh cooked pasta for serving
Preheat oven to 375 degrees. Into a large bowl add meats, garlic powdered, basil, sage, Panco and mix to combine. Add cream and whisked eggs mixing to combine. Roll into 2-inch balls and place onto a large baking sheet. Bake for about 25 minutes or until cooked through and browned. Remove and set aside. Sauce; into a large saute pan add a good drizzle of olive oil along with diced onion, cook stirring to soften, add minced garlic and cook a few minutes. Add canned tomatoes, crushing with your fingers and pumpkin puree. Mix and reduce to simmer, add vinegar, season with salt and pepper cooking for an additional 30 minutes. Add meatballs and cook about 15 minutes. Serve over cooked pasta and garnish with fresh basil.
Pumpkin Grits - had something similar at a restaurant on the coast recently
2 cups chicken stock (rich quality)
1 cup old fashioned grits
salt and freshly ground black pepper
4 Tbl. butter
1/2 cup whole milk
1/2 cup whipping cream
3/4 cup pumpkin puree
pinch of fresh grated nutmeg (I don't like too much nutmeg, as it can overpower)
3/4 cup sharp Cheddar cheese, grated
2 scallions, finely minced including green part
Into a large stock pot bring chicken stock to a boil, whisk in 1 cup grits stirring vigorously, then reduce to low and cover. Allow to simmer 10 minutes, stirring occasionally. Add milk/cream and pumpkin puree, season with salt, pepper and nutmeg and continue cooking and stirring about 10 more minutes. Stir in cheese and butter, taste and adjust flavorings. Pour into a bowl or serving platter, garnish with scallions. If desired you can top with poached eggs for individual servings.
Pumpkin Fudge
1 3/4 cups sugar
3/4 cup canned pumpkin puree
2/3 cup sweetened condensed milk
1/2 cup pure maple syrup
2 tsp. butter
1 tsp. kosher salt
1 tsp. pumpkin pie spice
4 oz. cream cheese
1 (12 oz.) package white chocolate chips
Line a 11x7 glass dish with parchment paper and spray with cooking spray. Into a saucepan combine sugar, pumpkin, condensed milk and maple syrup over medium heat, cooking about 30 minutes until candy thermometer registers 237 degrees stirring constantly. Stir in butter, salt, spice, cream cheese and chips cooking until melted, mixture will be thick. Coat a spatula with cooking spray and pour mixture into prepared dish smoothing into an even layer. Cool completely at room temperature for about 2 hours. Cut into squares and refrigerate.
Pumpkin Cheesecake Bars
6 Tbl. butter, melted
1 1/2 cups sugar
2 eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all purpose flour
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
pinch of freshly ground nutmeg
1 tsp. pure vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
Filling
1 (8 oz.) package cream cheese, soft
1/4 cup sugar
1/2 tsp. pure vanilla extract
1 egg
Preheat oven to 350 degrees. Spray a 13x9 baking pan with non stick cooking spray. Into a bowl of electric mixer beat butter and sugar to smooth, beat in eggs, pumpkin, vanilla and water to blend. Into another bowl add flour, spices, baking soda, baking powder and salt, add dry ingredients to wet ingredients and combine until blended. Spread about 2/3 of the batter into prepared pan. Filling; into a bowl of electric mixer beat cream cheese, egg, sugar, and vanilla to smooth. Spread cream cheese mixture evenly over pumpkin batter and dollop the remaining pumpkin batter over the cream cheese mixture and spread out as evenly as possible. Bake for about 35 minutes. Cool completely in pan and cut into bars. Store in refrigerator.
Pumpkin Cake with Cream Cheese Frosting
1 (15 oz.) can solid pack pumpkin
2 cups sugar
4 large eggs
1 cup canola oil
2 cups all purpose flour
2 tsp. baking soda
2 tsp. pumpkin pie spice
1/2 tsp. salt
Frosting
1 (8 oz.) package cream cheese, soft
1/2 cup butter, soft
1 tsp. pure vanilla extract
2 3/4 cups powdered sugar, possibly more
Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan with Crisco. Into a large bowl of electric mixer beat pumpkin, sugar, eggs and oil to combine. Into another bowl whisk the flour, baking soda, pumpkin pie spice and salt. Gradually beat dry mixture into wet and pour batter into prepared pan. Bake about 50 to 55 minutes. Cool in pan 10 minutes before turning out onto wire rack to cool completely. Into a bowl beat the cream cheese, butter and vanilla to blend. Gradually beat in powdered sugar until smooth. Frost the cake, and refrigerate.
Pumpkin Charlotte
2 packages ladyfingers, split
6 oz. cream cheese, soft
2 Tbl. sugar
2 1/4 cups heavy whipping cream, divided
4 Tbl. powdered sugar, divided
1 cup whole milk
2 packages (3.4 oz.) instant vanilla pudding mix
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. pumpkin pie spice
1 (15 oz.) can solid pack pumpkin
Arrange split ladyfingers on bottom and up sides of ungreased 9-inch springform pan. Into a large bowl of electric mixer beat cream cheese and sugar to smooth. Into another bowl beat 1 3/4 cups whipping cream and 2 Tbl. powdered sugar to stiff peaks. Set aside 1/2 cup. Fold remaining whipped cream into cream cheese mixture. Spread into prepared pan. Into a bowl combine milk, pudding mixes and spices beating on low for about 1 minute. Add pumpkin and beat about 1 more minute. Fold in reserved whipped cream. Pour over cream cheese layer. Cover and refrigerate 8 hours or overnight. Just before serving beat remaining cream and powdered sugar to stiff pecans. Spoon over pumpkin layer and sprinkle with some extra cinnamon. Remove sides of pan and serve. Refrigerate any leftovers.
Crust
1 1/2 cups gingersnap cookies, pulsed in crumbs
1/4 cup butter, melted
Filling
3 (8 oz.) packages cream cheese, soft
3 eggs, whisked
1 cup sugar
10 oz. white chocolate, melted
1 can pumpkin puree
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice
Preheat oven to 350 degrees. Wrap bottom and up sides of a 9-inch cheesecake pan with heavy duty foil. Into a bowl add crumbs and melted butter, press into bottom of a 9-inch springform pan. Bake for about 7 minutes and remove to cooling rack. Into a bowl of electric mixer beat cream cheese, eggs, sugar, melted white chocolate, pumpkin puree, vanilla and spices. Pour batter into pan. Place springform into a larger roasting pan and fill with a small amount of boiling hot water up about 1-2 inches on springform pan, be careful do not get any water into cheesecake. Carefully place pan in oven and bake for about 1 hour, possibly 1 hour 15 minutes. You still want the center a touch jiggly. Carefully remove from oven and place cheesecake on wire rack to cool completely. Place in refrigerator to chill overnight before serving.
Pumpkin Tart
1 pie crust
1/2 cup pumpkin puree
1/2 cup brown sugar, packed
1/2 cup pure maple syrup
1/4 cup butter, melted
1 egg
1 tsp. pure vanilla extract
pinch of salt
1/2 cup pecans, chopped and lightly toasted
1/2 cup dried cranberries
Preheat oven to 350 degrees. Roll out the pastry into 1/8-inch thick and cut into 12 (5-inch circles). Into a bowl whisk the pumpkin, brown sugar, maple syrup, butter, egg, vanilla, salt and cranberries. Using a large muffin pan, sprayed with non stick cooking spray, fit pastry into each muffin cup. Divide filling and bake for about 20 minutes. Remove to cool and remove from pan. Note; for easy removal I cut 2 large strips of parchment paper for each muffins cup and lay them in so it looks like a cross, then add pastry. This way they are easier to remove from pan.
Bon Appetit
"In the same way, let your light shine before others, so that they may see your good works and give glory to your Father who is in heaven." - Matthew 5:16
"Enter his gates with thanksgiving, and his courts with praise! Give thanks to him; bless his name!" - Psalm 100:4
"For God gave us a spirit not of fear but of power and love and self-control." - 2 Timothy 1:7
"Therefore, if anyone is in Christ, he is a new creation. The old has passed away; behold, the new has come." 2 Corinthians 5:17
"As for the one who is weak in faith, welcome him, but not to quarrel over opinions. One person believes he may eat anything, while the weak person eats only vegetables. Let not the one who eats despise the one who abstains, and let not the one who abstains pass judgment on the one who eats, for God has welcomed him. Who are you to pass judgment on the servant of another? It is before his own master that he stands or falls. And he will be upheld, for the Lord is able to make him stand. One person esteems one day as better than another, while another esteems all days alike. Each one should be fully convinced in his own mind...." Romans 14:1-23
“For God so loved the world, that he gave his only Son, that whoever believes in him should not perish but have eternal life. For God did not send his Son into the world to condemn the world, but in order that the world might be saved through him." - John 3:16-17
"For God, who said, “Let light shine out of darkness,” has shone in our hearts to give the light of the knowledge of the glory of God in the face of Jesus Christ." - 2 Corinthians 4:6
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