6 Perfect Pumpkin Recipes
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Recipe Starter: Pumpkin Puree
Prep 15 minutes per pumpkin
Roast 1 hour
Stand 1 hour
Makes 2 cups
2- to 3-lb. of sugar pumpkins
1. Select firm sugar pumpkins that have no exterior signs of damage (best if matured on the vine and vines have withered and are dry). Preheat oven to 400°F. Knock the stems off the pumpkins and wash with a vegetable brush; wipe dry. Halve pumpkins and remove seeds and strings (if desired, save seeds for roasting). Place, cut sides down, on foil-lined baking sheets. Roast on the middle oven rack about 1 hour or until a sharp knife goes into the pumpkins with little resistance.
2. Remove pumpkins from oven. Let stand until cool enough to handle. The flesh should easily peel away from the skin. Place flesh, in batches if necessary, in a blender or food processor; cover and blend or process pulp until smooth. Place puree in a cheesecloth-lined fine-mesh sieve and let stand 1 hour to drain. Press lightly to remove any additional liquid. Discard liquid. Place flesh in a covered container or resealable plastic bag; chill up to 3 days or freeze up to 6 months.
Note: Use this puree in the following recipes. For other recipes that call for a 15-ounce can of pumpkin, substitute 1 3/4 cups pumpkin puree.
Per serving 15 cal., 0 g fat, 0 mg chol., 1 mg sodium, 3 g carb., 0 g fiber, 1 g pro.Date Published: September 27, 2017Date Updated: September 29, 2017
Prep 20 minutes
Cook 35 minutes
1/4 cup butter
1/3 cup finely chopped shallots
1 1/2 cups Arborio rice
3 1/2 to 4 cups chicken stock or reuced-sodium chicken broth
1 cup frozen peas
1/2 cup dry white wine
1 1/2 cups pumpkin puree or canned pumpkin
1/4 cup grated fresh Parmesan cheese
1 tsp. snipped fresh marjoram, thyme, or oregano
Salt and freshly ground black pepper
1 Tbsp. pumpkin seed oil
Fresh marjoram, thyme, or oregano leaves
1. In a heavy large saucepan melt butter. Add shallots; cook and stir over medium heat about 2 minutes or until shallots are softened. Add rice and saffron; cook and stir 2 to 3 minutes or until rice turns opaque.
2. Meanwhile, in another saucepan bring stock to boiling; reduce heat and simmer. In a small sacuepan cook peas in boiling water 1 minute; drain. Place peas in a bowl of ice water 1 minute to stop cooking. Drain.
3. Remove saucepan with rice from heat. Add wine to pan. Return to heat. Cook over medium-low heat until all the liquid is absorbed, stirring constantly. Stir in pumpkin and 1 cup of the stock. Continue to cook and stir over medium heat until liquid is absorbed. Continue adding stock, 1/2 cup at a time, until all is absorbed and the rice is tender. The mixture should be thick and creamy. (Total cooking time will be about 35 mintutes.)
4. Stir in the peas, Parmesan, snipped marjoram, and salt and pepper to taste. Drizzle servings with pumpkin seed oil and top with fresh marjoram leaves.
Per serving 297 cal., 11 g fat (6 g sat fat), 23 mg chol., 545 mg sodium, 40 g carb., 2 g fiber, 8 g pro.Date Published: September 27, 2017Date Updated: September 29, 2017
Thai-Style Pumpkin Soup
Prep 20 minutes
Cook 30 minutes
6 appetizer or side-dish servings
1 3/4 cups pumpkin puree or one 15-oz. can pumpkin
1 14-oz. can vegetable broth or stock
1 1/2 cups mango or apricot nectar
1 Tbsp. minced fresh ginger
2 cloves garlic, minced
1 5-oz. can evaporated milk (2/3 cup) or 2/3 cup unsweetened coconut milk
1/4 cup creamy peanut butter
2 Tbsp. rice vinegar
Bottled hot pepper sauce or 1/4 tsp. crushed red pepepr
1/4 cup chopped fresh cilantro (optional)
Dried Thai chile peppers (optional)
1. In a large saucepan combine the first five ingredients (through garlic). Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring occasionally.
2. Whisk in milk, peanut butter, vinegar, and hot sauce until smooth. If desired, stir in cilantro. If desired, top each serving with a spoonful of sour cream and garnish with Thai chile peppers.
Per serving 172 cal., 7 g fat (2 g sat. fat), 8 mg chol., 532 mg sodium, 22 g carb., 3 g fiber, 5 g pro.Date Published: September 27, 2017Date Updated: September 29, 2017
Pumpkin-Sage Corn Bread
Prep 20 minutes
Bake 35 minutes
1 cup all-purpose flour
1 cup yellow cornmeal
2 Tbsp. snipped fresh sage
1 Tbsp. baking powder
1/4 cup butter, softened
1/2 cup sugar
1 cup milk
1/2 tsp. vanilla
1 cup pumpkin puree or canned pumpkin
10 whole fresh sage leaves (optional)
1. Preheat oven to 400°F. Grease a 10-inch cast-iron skillet or a 9-inch square baking pan. In a large bowl combine flour, cornmeal, snipped sage, and baking powder. In a medium bowl beat butter with a mixer on medium 3 seconds. Add sugar; beat until creamy. Add eggs, milk, and vanilla; beat on low just until blended. Stir in pumpkin puree. Add the pumpkin mixture to flour mixture. Stir just until moistened. Pour batter into the prepared skillet or pan.
2. Bake 35 to 40 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cut into wedges or squares. Serve warm. If desired, top each serving with a fresh sage leaf.
Per serving 208 cal., 7 g fat (4 g sat. fat), 51 mg chol., 67 mg sodium, 33 g carb., 1 g fiber, 5 g pro.Date Published: September 27, 2017Date Updated: September 29, 2017
Pumpkin Creme Brulee
Prep 15 minutes
Roast 20 minutes
Cool 1 hour 20 minutes
Bake 70 minutes
Chill 2 hours
6 whole 1 1/2-lb. sugar pumpkins
15 egg yolks
4 cups whipping cream
1 1/4 cup granulated sugar
1/4 cup pumpkin puree or canned pumpkin
1 Tbsp. vanilla
1. Preheat oven to 350°F. Cut top off each pumpkin and, if desired, reserve for presentation. Scrape out the seeds and fibers from pumpkins. Place pumpkins on a baking sheet, cut sides up. Roast, uncovered, 20 minutes. Remove from oven; let cool on pan 20 minutes.
2. In a large bowl combine egg yolks, cream, sugar, pumpkin, and vanilla. Beat with a whisk just until combined. Divide the mixture equally among the cooled pumpkins.*
3. Place the pumpkins in a large roasting pan; set pan on oven rack. Pour enough hot water into the pan to reach halfway up the sides of the pumpkins. Bake 70 to 80 minutes or until a knife inserted near the centers comes out clean. (If using, place reserved pumpkin tops on a baking sheet the last 25 minutes of baking; cool and chill until serving time. Remove pumpkins from pan; cool on a wire rack 1 hour. Cover and chill 2 to 24 hours.
4. To serve, sprinkle top of each custard with sugar. Using a culinary torch, heat the sugar until it browns. If using, set reserved pumpkin tops on the plates. Halve each dessert to serve.
*Note: If desired, pour mixture into six 10-ounce ramekins or custard cups. Bake about 55 minutes or until a knife inserted near the centers comes out clean.
Per serving 455 cal., 35 g fat (20 g sat. fat), 321 mg chol., 33 mg sodium, 32 g carb., 0 g fiber, 6 g pro.Date Published: September 27, 2017Date Updated: September 29, 2017
Spiced Pumpkin Cheesecake
Prep 30 minutes
Bake 90 minutes
Cool 1 hour 45 mintues
Chil 6 hours
3/4 cup crushed amareetti cookies
3/4 cup graham cracker crumbs (10 to 12 squares)
1/3 cup toasted walnuts, finely chopped
2 Tbsp. packed brown sugar
1/4 cup unsalted butter, melted
2 8-oz. pkg. cream cheese, softened
3/4 cup granulated sugar
3/4 cup pumpkin puree or canned pumpkin
1/2 cup whipping cream
1 tsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
2 eggs, lightly beaten
1/2 cup sour cream
3 Tbsp. whipping cream
Caramel-flavor ice cream topping
Finely chopped toasted walnuts (optional)
1. Preheat oven to 350°F. Wrap the outside of an 8-inch springform pan securely with heavy foil. For crust, in a small bowl stir together the first five ingredients (through melted butter). Press mixture into the bottom of the prepared pan.
2. In a large bowl beat cream cheese and granulated sugar with a mixer on medium until fluffy. Remove 1/3 cup of the mixture for the topping; cover and refrigerate. Add pumpkin, the 1/2 cup cream, vanilla, 1/2 tsp. of cinnamon, allspice, nutmeg, and cloves to the remaining cream cheese mixture; beat until combined. Stir in eggs.
3. Pour batter into the prepared pan. Place springform pan into a large roasting pan. (Make sure there is at least 1 inch between the springform pan and the edges of the roasting pan.) Place roasting pan on oven rack. Carefully pour enough hot water into roasting pan to reach halfway up the sides of the springform pan.
4. Bake about 1 1/2 hours or until center appears nearly set when gently shaken. Carefully remove the springform pan from the roasting pan; cool on a wire rack 15 minutes. Remove foil. Using a thin knife, loosen crust from side of pan. Cool 30 minutes more.
5. Meanwhile, stir sour cream, the 3 Tbsp. cream, and the remaining 1/2 tsp. cinnamon into the reserved cream cheese mixture. Spread over top of cheesecake. Remove side of springform pan. Cool cheesecake 1 hour. Cover and chill at least 6 hours or up to 24 hours.
6. To serve, drizzle caramel topping over each serving and, if desired, sprinkle with additional walnuts.
Per serving 331 cal., 21 g fat (11 g sat. fat), 75 mg chol., 188 mg sodium, 33 g carb., 1 g fiber, 4 g pro.Date Published: September 27, 2017Date Updated: September 29, 2017
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