Fall is a time for cozying up with warm and comforting dishes. And when we think of Fall, we think of pumpkins. Pumpkins are a versatile vegetable that can be used in a variety of dishes, from sweet to savory. There are many ways to cook with pumpkins. So get creative and experiment with different flavors and combinations. You're sure to find a pumpkin recipe that you love!
In addition to the following recipes, here are some other tips for cooking with pumpkins:
- When choosing a pumpkin, look for one that is firm and heavy for its size. Avoid pumpkins that are soft or have bruises.
- To roast pumpkin seeds, preheat oven to 350 degrees F (175 degrees C). Spread the seeds on a baking sheet and roast for 15-20 minutes, or until golden brown.
- To puree pumpkin, remove the seeds and strings from the flesh. Cut the flesh into cubes and puree in a blender or food processor until smooth.
- Pumpkin puree can be frozen for up to 3 months.
PUMPKIN PIE
Ingredients:
- 1 (15 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 unbaked 9-inch pie crust
Instructions:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the filling into the unbaked pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30-35 minutes, or until the filling is set.
- Let cool completely before serving.
Tips:
- For a richer flavor, you can use half and half or heavy cream instead of evaporated milk.
- You can also add 1/2 cup of chopped walnuts or pecans to the filling.
- If you want a smoother pie, you can puree the pumpkin puree in a blender or food processor before adding it to the other ingredients.
- To prevent the pie crust from getting soggy, line the pie plate with parchment paper before adding the crust.
PUMPKIN SOUP
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 (15 ounce) can pumpkin puree
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
- Add the pumpkin puree, broth, cinnamon, ginger, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
- Puree the soup in a blender or food processor until smooth.
- Stir in the heavy cream (if using) and heat through.
- Serve hot.
Tips:
- For a richer flavor, you can use half and half or heavy cream instead of chicken or vegetable broth.
- You can also add 1/2 cup of chopped walnuts or pecans to the soup.
- If you want a smoother soup, you can strain it after pureeing.
- To prevent the soup from splitting, do not boil after adding the cream.
PUMPKIN BREAD
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 (15 ounce) can pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup water
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the eggs, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree, oil, and water until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Tips:
- For a richer flavor, you can use half and half or heavy cream instead of water.
- You can also add 1/2 cup of chopped walnuts or pecans to the batter.
- If you want a smoother bread, you can puree the pumpkin puree in a blender or food processor before adding it to the other ingredients.
- To prevent the bread from becoming too dry, do not overbake it.
PUMPKIN PANCAKES
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1 egg
- 1 cup milk
- 2 tablespoons melted butter
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk together the pumpkin puree, egg, milk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a lightly greased griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges are dry, about 2 minutes per side.
- Serve immediately with your favorite toppings, such as syrup, fruit, or whipped cream.
Tips:
- For a richer flavor, you can use buttermilk instead of milk.
- You can also add 1/2 cup of chopped walnuts or pecans to the batter.
- If you want a smoother batter, you can puree the pumpkin puree in a blender or food processor before adding it to the other ingredients.
- To prevent the pancakes from sticking to the griddle, make sure the griddle is hot enough before adding the batter.
PUMPKIN LASAGNA
Ingredients:
- 1 (15 ounce) can pumpkin puree
- 1/2 cup milk
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 10 lasagna noodles
- 1 (15 ounce) container ricotta cheese
- 3 cups shredded mozzarella cheese
Instructions:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the pumpkin puree, milk, maple syrup, cinnamon, nutmeg, and salt. Mix until smooth.
- Spread 1/2 cup of the pumpkin mixture in the bottom of the prepared baking dish.
- Top with 5 lasagna noodles, overlapping slightly. Spread with half of the ricotta cheese.
- Top with 1 cup of the mozzarella cheese.
- Repeat layers, ending with a layer of mozzarella cheese.
- Sprinkle with the Parmesan cheese.
- Bake for 30-35 minutes, or until the cheese is melted and bubbly.
- Let cool for 10 minutes before serving.
Tips:
- For a richer flavor, you can use half and half or heavy cream instead of milk.
- You can also add 1/2 cup of chopped walnuts or pecans to the pumpkin mixture.
- If you want a smoother pumpkin mixture, you can puree it in a blender or food processor before adding it to the other ingredients.
- To prevent the lasagna from becoming too dry, do not overbake it.
