Celebrate autumn with all things pumpkin

Pumpkin is one of the favorite flavors of fall, and a traditional symbol not only of Halloween but Thanksgiving.

There are pumpkin lattes, pumpkin spice, pumpkin cocktails — not to mention the traditional pumpkin pie.

So it’s time to incorporate pumpkin into autumn meals. After all, pumpkin is a savory ingredient that can star in soups, stews, pancakes, quick breads, lasagnas and more, but it also goes well in sweets, such as cookies and bars.

For a festive touch to your meal, serve soup or stew in bowls made from hollowed-out pumpkins. Cut the tops off several small pumpkins, remove the seeds and scrape inside walls clean. Wash thoroughly with warm water, place pumpkins on a baking sheet and bake in a 250-degree oven for 20 to 30 minutes, until the inside begins to soften. 

Use the “bowl” warm for soups or stews or, with a cold meal, allow the shell to cool.

You don’t need to use fresh pumpkin puree in dishes. Try canned puree if you’re pressed for time or just don’t want to bother with the mess. When you do make fresh puree, freeze some so you have it on hand.

For an easy snack, roast pumpkin seeds. Separate the seeds from the pulp of a pumpkin, wash them in warm water, then spread them out on a cookie sheet. Sprinkle the seeds generously with salt and bake in a 350-degree oven for approximately 20 minutes. Check every five minutes and stir, adding more salt to taste. Check seeds to see if they are done by taking a sample out, allowing it to cool and tasting. If the insides are dry, they are done. Allow to cool and serve.

There are numerous variations of this basic formula, enough to satisfy every taste. For example, make taco lime seeds by combining the seeds with 2 tablespoons melted butter, 1 teaspoon cilantro and 1 tablespoon taco seasoning, baking them in a 275-degree oven for 20 minutes and drizzling them with 1 tablespoon lime juice.

If you like pumpkin pie, combine the roasted seeds with 2 tablespoons melted butter, 3 tablespoons brown sugar and 1-1/2 teaspoons pumpkin pie spice, then spread them on a parchment-lined baking sheet and bake in a 350-degree oven for 30 minutes.

To satisfy the bacon lover in your life, spread the unroasted seeds on a baking sheet and sprinkle with kosher salt. Cut four slices of bacon into pieces and sprinkle them on the pan, then bake in a 375-degree oven for 25 to 30 minutes, stirring every five minutes, until the bacon is crunchy and the seeds are golden.

Following are recipes from acouplecooks.com.

acouplecooks.com

 

 

Mini Pumpkin Pies

For crust:

1-1/3 cups flour

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

8 tablespoons cold unsalted butter

6 to 7 tablespoons ice water

For filling:

1-1/2 cups pumpkin puree

1/3 cup whipping cream

1 teaspoon vanilla extract

3/4 cup packed light brown sugar

3 tablespoons cornstarch

Scant 1/2 teaspoon kosher salt

1-1/2 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon ground allspice

1/8 teaspoon ground nutmeg

For the crust, mix flour, kosher salt and baking powder in a medium bowl,  Cut butter into chunks, then use a pastry blender or fork to cut it into the flour mixture until a coarse meal texture is obtained. Sprinkle six tablespoons ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky, adding a bit more water or flour if necessary. Form the dough into a ball and refrigerate in a covered container at least 30 minutes.

Combine filling ingredients in a blender and blend until smooth.

Set up a pastry cloth and dust it with flour or flour a clean work surface. Coat a rolling pin cover or pin in flour. Roll the dough into a thin 13-by-18-inch rectangle. Cut into four-inch circles and gently press into four mini-pie pans. Gently encourage the edges of the dough to scallop.

Pour filling into each crust, letting it slightly mound on the top. Bake in a 350-degree oven for 24 to 26 minutes, until filling cracks and the crust starts to brown. Remove from the oven and cool in the pan five minutes, then remove to a baking rack and cool 30 minutes before serving.

 

 

Pumpkin Stuffed Shells

12 ounces jumbo shells

28-ounce jar spaghetti or marinara sauce

5 ounces baby spinach leaves

1 cup ricotta cheese

1 cup mozzarella cheese

15-ounce can pumpkin puree

1 teaspoon chili powder

1/4 teaspoon ground nutmeg

1-1/2 tablespoons finely chopped sage

1-1/2 teaspoons kosher salt

Fresh ground black pepper

1 egg

2/3 cup shredded Pecorino or Parmesan cheese, for garnish

Bring a large pot of well-salted water to a boil. Boil shells according to package instructions until al dente.

Place spinach leaves in a colander. Once the pasta is al dente, remove from the heat and pour enough of the boiling water over the spinach to fully wilt it. Return pot to the stove and use a spoon to move hot greens to a bowl, then drain pasta into the colander. Return pasta to the pan with a drizzle of olive oil to prevent sticking. Squeeze out all the water from the greens using a paper towel, then chop it roughly.

Combine chopped spinach with ricotta, mozzarella, pumpkin puree, chili powder, nutmeg, sage, salt and several grinds of black pepper in a medium bowl. Taste, adjust seasonings as desired, then stir in the egg.

Spread tomato sauce across the bottom of a 9-by-13 and a 9-inch-square baking dish. Fill each shell with filling, then arrange them in a single layer in the baking dishes — 24 shells in the 9-by-13 pan and 15 in square pan.

Top each pan with shredded Pecorino or Parmesan cheese. Bake in a 375-degree oven about 20 minutes, until cheese is melted and filling is warm.

 

 

 

Pumpkin Mousse

1 can full-fat coconut milk, refrigerated overnight

1-1/2 cups pumpkin puree

1/4 cup maple syrup

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 cup roasted salted pepitas (pumpkin seeds)

Open coconut milk and remove the hardened coconut cream, placing it in the bowl of a stand mixer or a bowl for hand mixing. Discard the remaining liquid.

Using the whisk attachment on a stand or electric hand mixer, whip cream two to three minutes, until light and fluffy.

In another bowl, mix together pumpkin puree, maple syrup, vanilla extract, ground cinnamon, ground allspice, ground ginger and ground nutmeg. Fold in the coconut cream with a spatula and mix until fully combined.

Divide mixture into four glasses or bowls and chill.

Garnish each glass with pepitas, dust with additional cinnamon and serve.

 

 

Pumpkin Old Fashioned Cocktail

2 ounces bourbon whiskey

1 tablespoon pumpkin puree

1/2 tablespoon maple syrup

1/4 teaspoon pumpkin pie spice

1/4 teaspoon vanilla

1 dash Angostura bitters

Ice, for serving

Place ingredients in a cocktail shaker. Add one handful ice and shake until cold.

Strain drink into an ice-filled lowball glass. Garnish with rosemary and an orange peel, if desired.

 

 

Iced Pumpkin Spice Latte

2 shots espresso (2 ounces or 1/4 cup strong coffee)

1 tablespoon pumpkin puree

1 tablespoon maple syrup

1/4 cup whole milk, 2% milk or oat milk

1/4 teaspoon pumpkin pie spices

Ice

Whipped cream or dairy-free whipped cream, optional

Place milk and pumpkin spice blend in a covered jar and shake until foamy.

Place espresso, pumpkin puree and maple syrup in a glass and stir until combined. Top with frothed milk. If desired, top with whipped cream. Sprinkle with additional pumpkin spice.

 

 

Pumpkin French Toast

4 eggs

1/2 cup whole or 2% milk

1/2 cup pumpkin puree

2 tablespoons sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

2 teaspoons pumpkin pie spice

1/8 teaspoon kosher salt

10 slices bread from Italian or French loaf, sourdough, challah or brioche loaf, cut 3/4” thick

2 tablespoons butter

In a wide shallow bowl or container, whisk together eggs, milk, pumpkin puree, sugar, vanilla, cinnamon, pumpkin spice and kosher salt.

Heat a griddle over medium heat and melt one tablespoon butter on top. Soak each side of four slices of bread in the egg mixture until saturated. Place bread on hot griddle and cook two to three minutes per side, until browned.

Repeat with the remaining butter and bread. Serve immediately with maple syrup and a dusting of powdered sugar.

 

 

 

Pumpkin Pasta Sauce With Penne

1 pound penne pasta

3 garlic cloves

2 tablespoons olive oil

1 15-ounce can pumpkin purée

1-1/2 cups vegetable broth

1/2 teaspoon chili powder

1/4 teaspoon nutmeg

1/4 teaspoon red pepper flakes

3/4 teaspoon kosher salt

Freshly ground black pepper

1/4 cup Greek yogurt

1/2 cup shredded Parmesan cheese, plus more to garnish

Boil pasta in a pot of salted water until al dente. Drain pasta and return it to the pot.

Mince garlic. In a large skillet, heat olive oil over medium-low heat, then add the garlic and sauté one to two minutes, until the garlic is fragrant but not browned.

Add pumpkin purée and broth to the skillet and stir to fully combine. Add chili powder, nutmeg, red pepper flakes, kosher salt and several grinds of black pepper. Cover and bring to a high simmer, where mixture is bubbling constantly. then cook 10 to 15 minutes, until thickened.

Once thickened, place 1/2 cup sauce in a small bowl and mix with the Greek yogurt. Return mixture to the pan and stir to combine. Add shredded Parmesan and stir until mostly melted. Taste and adjust seasonings as desired.

Pour the pumpkin Parmesan sauce onto pasta and serve immediately. Garnish with additional grated Parmesan cheese.

 

 

 

Pumpkin Chocolate Chip Bread

3 eggs

1 cup pumpkin puree

1-1/4 cups sugar

3/4 cup neutral oil

2 teaspoons vanilla extract

1 tablespoon cinnamon

2 teaspoons pumpkin pie spice

3/4 teaspoon kosher salt

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1-1/2 cups flour

1-1/4 cups semi sweet or bittersweet chocolate chips

Grease a 9-by-5-inch aluminum bread pan, then line with parchment paper cut to fit the width and extending beyond the pan on both long sides.

Whisk eggs in a bowl, then whisk in the pumpkin puree, sugar, oil and vanilla.

Whisk in cinnamon, ginger, allspice, nutmeg and kosher salt, then whisk in baking powder and baking soda.

Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits, taking care not to overmix. Fold in one cup chocolate chips.

Pour batter into the bread pan and top with remaining chocolate chips.

Bake in a 350-degree pan for 60 to 65 minutes, until the top is set and a toothpick comes out with a few clinging crumbs. Cool in the pan for 30 minutes, then run a knife around the edges and pull up on the parchment paper to remove the bread. Cool to room temperature.

Bread stores four days at room temperature wrapped in foil, 10 days in the refrigerator or freeze in slices for a few months.

To make pumpkin pie spice, combine 1 teaspoon ground ginger, 1 teaspoon allspice and 1/2 teaspoon nutmeg.

 

 

 

Best Pumpkin Chili

2 tablespoons butter or olive oil

1 small yellow onion, diced

2 garlic cloves, minced

1 green pepper, diced small

1 small sweet potato, diced small

15-ounce can pumpkin puree

1 28-ounce can diced tomatoes

15-ounce can tomato sauce

15-ounce can kidney beans, drained and rinsed

15-ounce can pinto beans, drained and rinsed

1-1/2 cups water

2 tablespoons chili powder

2 teaspoons cumin

2 teaspoons smoked paprika

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

1/4 teaspoon cinnamon

1-1/2 teaspoons kosher salt

1 tablespoon sugar, maple syrup or honey, optional

For serving: shredded cheese, sour cream, green onions, pickled red onion, crushed tortilla chips, etc

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, green pepper and sweet potato and cook six to eight minutes, until onion is translucent and sweet potatoes almost tender.

Add pumpkin puree, diced tomatoes and their juices, tomato sauce, drained and rinsed beans, water, chili powder, cumin, smoked paprika, garlic powder, onion powder, cinnamon, kosher salt and sugar. Bring to a simmer, then simmer 15 to 20 minutes, until sweet potato is tender. If chili seems very thick, add another 1/4 cup or so water.

Taste and add a few pinches kosher salt if desired. Serve warm, garnished with your favorite chili toppings.

 

 

 

Cozy Pumpkin Baked Oatmeal

2 cups old fashioned rolled oats (don’t substitute steel cut or instant oats)

1/2 cup pecan pieces or chopped pecans

1 teaspoon baking powder

2 teaspoons pumpkin pie spice

1/2 teaspoon kosher salt

1 cup pumpkin puree

1-3/4 cups milk

6 tablespoons maple syrup

2 tablespoons coconut oil, melted and cooled to room temperature

1 tablespoon vanilla extract

For serving: 1 tablespoon coconut oil melted with 1 tablespoon maple syrup or maple Greek yogurt

In a medium bowl, mix together rolled oats, pecan pieces, baking powder, pumpkin spice and kosher salt. Place in a buttered 8 or 9-inch-square pan.

In the same bowl, whisk together pumpkin puree, milk, maple syrup, melted cooled coconut oil and vanilla. Drizzle milk mixture over the oats. Stir lightly with a fork to evenly incorporate everything.

Bake in a 375-degree oven 40 to 45 minutes, until the top is nicely golden and the oat mixture has set. Allow to cool about 10 minutes.

Before serving, drizzle with maple syrup or add maple Greek yogurt plus a drizzle of maple.

Store leftovers refrigerated for as long as one week: reheat in a 300-degree oven or microwave until warm..

To make pumpkin pie spice, combine 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.