Pumpkin has become the latest trendy ingredient, showing up in beer, bagels and, of course, coffee. The Pumpkin Spice Latte may have launched the great pumpkin craze, but according to MenuTrends, by 2011, more than 60-pumpkin-related dishes appeared on the menus of America’s top 250 restaurant chains.
Pumpkins are a seasonal favorite, but they don’t just belong on the dessert table (or on the front porch as a spooky jack-o-lantern!). Even if you’re not on board the pumpkin spice bandwagon, you’ll fall in love with delicious fall flavors with these three pumpkin recipes.
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| 6servings |
| Servings |
| 6servings |
Ingredients
- 4 Carrots chopped
- 2 tbsp Butter or Margarine
- 1 cup Onion chopped
- 2 Garlic Cloves finely chopped
- 1 1/2 tsps Curry Powder
- 1/2 tsp Salt
- 1/4 tsp Ground Pepper
- 3 cups Chicken Broth
- 28 oz can Pumpkin
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- 12 oz can Evaporated Milk
- Pumpkin Seeds for garnish
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Instructions
- Boil water in a small sauce pan. Add carrots and cook until tender. Drain carrots and set aside.
- Melt butter or margarine in a large soup pot. Add onion and garlic and cook on medium heat, stirring frequently, until tender (3-5 minutes). Stir in curry powder, salt and pepper, and cook for an additional minute.
- Add chicken broth, pumpkin, cinnamon and nutmeg. Bring to a boil. Reduce heat to low and cook for 15 to 20 minutes, stirring frequently. Stir in evaporated milk.
- Use a blender or food processor and blend soup mixture until smooth and creamy. Add carrots and serve.
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Like homemade stew, chili or chicken pot pie, pumpkin risotto is pure comfort food. It nurtures the soul and gives the belly a warm hug, and the delicious, fall aroma it leaves in the house lingers for days. The rich texture will dazzle your family and friends, making this dish the perfect toast to fall...especially if you serve it in a hallowed-out pumpkin!
Like homemade stew, chili or chicken pot pie, pumpkin risotto is pure comfort food. It nurtures the soul and gives the belly a warm hug, and the delicious, fall aroma it leaves in the house lingers for days. The rich texture will dazzle your family and friends, making this dish the perfect toast to fall...especially if you serve it in a hallowed-out pumpkin!
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 lb Chorizo
- 1 Leek (White & Light Green Parts) halved and diced
- 2 Garlic Cloves
- 1/2 lb Cremini Mushrooms washed and sliced
- 1 cup Arborio Rice
- 2 cups Chicken Stock
- 1 cup White Wine
- 1/2 cup Pumpkin Puree
- 1 tbsp Thyme chopped
- 1/3 cup Parmesan cheese grated
- Salt to taste
- Pepper to taste
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Instructions
- In a lightly greased pan, sauté chorizo until it begins to render fat, about 5 minutes. Add leeks and mushrooms. Sauté for an additional 5 minutes until chorizo is completely cooked and leeks and mushrooms are tender. Add garlic and sauté for 30 seconds.
- Add Arborio rice to the pan and stir until rice is thoroughly coated.
- Add one cup of chicken broth, scraping any brown bits that have stuck to the pan. Reduce heat to medium.
- Stir in pumpkin puree, bring the mixture to a simmer and cook, stirring often, until all the liquid is absorbed. Add the second cup of chicken broth and continue cooking. Finally, add white wine, thyme, and cook, stirring often, until all the liquid is absorbed. Total cooking time is 30-45 minutes, or until rice is tender and creamy.
- Remove pan from heat. Add grated Parmesan cheese to risotto and season with salt and pepper.
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Ah, the whoopie pie… Is it a pie, cookie or cake? It’s a question that’s befuddled confectioners since the dawn of time, especially in Maine, where the whoopie pie is the official state treat. While the classic New England dessert is typically made with two mound-shaped pieces of chocolate cake, pumpkin can be used to give it a unique, fall twist. Spongy, doughy and bound together by cream cheese frosting, these delicious, hand-held treats are perfect for adults and kids alike.
Ah, the whoopie pie… Is it a pie, cookie or cake? It’s a question that’s befuddled confectioners since the dawn of time, especially in Maine, where the whoopie pie is the official state treat. While the classic New England dessert is typically made with two mound-shaped pieces of chocolate cake, pumpkin can be used to give it a unique, fall twist. Spongy, doughy and bound together by cream cheese frosting, these delicious, hand-held treats are perfect for adults and kids alike.
| Servings |
| 12servings |
| Servings |
| 12servings |
Ingredients
- For Cakes
- 3 cups All Purpose Flour
- 1 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 1 tbsp Ground Cloves
- 3 cups Pumpkin Puree chilled
- 1 tsp Vanilla Extract
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tbsp Ground Ginger
- 1 cup Vegetable Oil
- 2 Eggs
- 2 cups Dark Brown Sugar firmly packed
- For Frosting
- 3 cups Confectioners' Sugar
- 8 oz Cream Cheese
- 1/2 cup Unsalted Butter softened
- 1 tsp Pure Vanilla Extract
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Instructions
- Preheat oven to 350 Fahrenheit degrees. Line two cookie sheets with parchments paper. Set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Set aside. In another bowl, whisk oil, pumpkin puree, eggs and vanilla. Add brown sugar and whisk until well combined.
- Sprinkle flour mixture over pumpkin mixture and whisk until well blended and combined.
- Use an ice cream scoop and drop dough onto prepared baking sheet, about 1 inch apart. Bake pumpkin cookies for 15 minutes. The cookies should start to crack on top and an inserted toothpick should come out clean. Let cool.
- To make the cream cheese filling, begin by sifting confectioners’ sugar into bowl. Set aside. Using an electric mixer, beat butter until smooth. Add cream cheese and beat until well combined. Finally, add confectioners’ sugar and vanilla to the bowl and beat until smooth.
- To assemble whoopie pies, place a dollop of cream cheese filling on the flat side half of the cookie. Sandwich with remaining cookies halves, and press down so the filling spreads to the edge of cookies. Refrigerate for 30 minutes before serving.
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The Health Benefits of Pumpkin
Pumpkin is dense and stringy, and on its own, it’s not the most delicious autumn food. Squash, pumpkin’s close cousin, has always taken center stage when it comes to fall cooking. Most pumpkins are developed for their size, not their flavor (this is why so many recipes call for the addition of sugar and spice). A general rule of thumb when cooking with pumpkin is to never buy one that’s larger than a melon. While pumpkin doesn’t have the taste or star power of squash, it does boast several health benefits. Weight loss, sharper vision, better immunity and younger looking skin have all been linked to pumpkin. The autumn gourd has also been shown to lower cancer risk and helps treat diabetes.
If carving a jack-o-lantern or baking pumpkin into a Thanksgiving pie just isn’t enough this fall, spice up your autumn menu with these three perfect pumpkin recipes.
