Pumpkin Part Two
I know, I know. I’ve already done pumpkin! I wrote about savory pumpkin dishes last year. Yet when the library asked to me to think about writing some new content, all I could think about was PUMPKIN! I really do use it a lot in the fall and I love it. There are so many different ways to use this glorious, versatile gourd! So, once again, it’s all about pumpkin.
The last few weeks of the farmers market at the library, I bought at least one pie pumpkin every week. Pie pumpkins are the small orange ones and they are delicious! I’d cut them in half, scoop out the seeds and roast the halves in a 375 degree oven for 45 minutes. The skin peels off very easily after roasting. Then I puree the cooked pumpkin in a food processor and package it in 1 cup measures in a small freezer bag. They are stacked neatly in my freezer and ready for me to pull out for those fall flavored recipes.
Some pumpkin I used right away. I cubed a raw pumpkin and used some of it in a vegetable soup. I used the rest of the cubed pumpkin in a quiche with browned butter, sage and cheddar. It might have been the best quiche I’ve ever made! I even made a creamy pumpkin and parmesan sauce for pasta.
I do plan on making my pumpkin pie for Thanksgiving with the pumpkin puree I stored in the freezer. Last week, I needed a batch of cookies for a housewarming gift, so I made these tasty Pumpkin Snickerdoodles with some of the puree. There are lots of recipes out there but this one came from www.number-2-pencil.com.
- 1 cup unsalted butter, softened
- ½ cup of pumpkin puree (or canned pumpkin, not pumpkin pie filling)
- 1 ½ cups of granulated sugar
- 2 tsp vanilla extract
- 1 ½ tsp baking powder
- 1 tsp pumpkin pie spice*
- ½ tsp salt
- 1 egg
- 2 2/3 cups flour
- For rolling: ½ cup granulated sugar & 1 Tbsp pumpkin pie spice
*If you want to make your own pumpkin pie spice, combine 3 tsp cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 tsp allspice and 1 tsp ground cloves.
- In the bowl of a mixer, beat room temperature butter on medium speed for about 30 seconds, just until smooth.
- Add sugar, pumpkin, vanilla extract, baking powder, pumpkin pie spice and salt.
- Beat until well combined, about 2 minutes. Pause to scrape down sides of bowl as needed.
- Add egg and combine.
- Add flour and combine until all flour is incorporated, again scraping down sides of bowl as needed.
- Cover and refrigerate approximately 2 hours, until dough is a scoopable consistency.
- After 2 hours, preheat oven to 350 degrees.
- Combine remaining sugar and pumpkin pie spice mix in a flat pan or bowl.
- Line baking sheets with parchment paper or non stick silicone liner.
- Use a medium cookie scoop to scoop dough.
- Lightly roll dough into a ball and coat with pumpkin pie spice sugar mixture.
- Place on a baking sheet and bake for approximately 10 minutes.
Pumpkin Turkey Chili
This is one of my very favorite fall recipes that uses pumpkin. It is unusual but really good! I got it in a flyer from Dillon’s years ago and the recipe is stained, torn and well-used. It seems like I may have won a chili cookoff with this recipe. I’m sure it was in the unusual ingredient category.
- 1 Tbsp vegetable oil
- 1 cup chopped onion
- ½ cup green bell pepper, chopped
- ½ cup yellow bell pepper, chopped
- 1 clove garlic, minced
- 1 lb ground turkey
- 1 can (14.5 oz) diced tomatoes
- 2 cups pumpkin puree
- 1 ½ Tbsp chili powder
- ½ tsp ground black pepper
- Dash salt
- ½ cup shredded Cheddar cheese
- ½ cup sour cream
Heat the oil in a large skillet over medium heat and saute the onion , green bell pepper, yellow bell pepper and garlic until tender. Stir in the turkey and cook until evenly browned. Pour meat mixture into slow cooker. Mix in tomatoes and pumpkin. Season to taste with chili powder, pepper and salt. Cover, set on low and cook for 4 to 5 hours. Serve topped with cheddar cheese and sour cream. Refrigerate any leftovers. Serves 4 to 6.
I can’t even remember where I found this recipe using pumpkin puree in a cocktail but it is so yummy! I have had this note in my files since 2010 and it is super easy!
- ¾ cup spiced rum
- ¼ cup pumpkin spice coffee creamer
- 2 Tbsp pumpkin puree (or canned pumpkin)
- ¼ tsp pumpkin pie spice
Fill cocktail shaker halfway with ice, add all the ingredients, shake, strain into 2 glasses. Sprinkle with pumpkin pie spice.
Tribute to the Pumpkin
So there you have it, another tribute to the pumpkin. I really can’t get enough of it, spiced and sweetened or salty and savory. I hope you enjoy the recipes and have fun in the kitchen with them!