20 Recipes to Celebrate Pumpkin Season

RECIPES FROM THE KITCHN

http://www.thekitchn.com/20-recipes-to-celebrate-pumpkin-season-224624?utm_source=facebook&utm_medium=social&utm_campaign=managed

Gluten-Free and Vegan Chai-Spiced Pumpkin Bars

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We know you can't escape pumpkin in the fall, from the piles of pumpkins outside grocery stores to the towering cans of pumpkin purée inside. And while pumpkin is used in a lot of sweets and baked goods, we love how it can be used just like other hard squash in stews and chilis. Here are 20 recipes to help you eat pumpkin all day long!

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1. How To Make Perfect Pumpkin Muffins

These pumpkin muffins are flavored with the classic spices of cinnamon, ginger, nutmeg, and cloves, and they freeze beautifully for quick breakfasts or on-the-go snacks.

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2. Pumpkin Chili

Pumpkin, beans, corn, peppers, and turnips come together in this hearty vegetarian chili that has a touch of sweetness from cinnamon and cornmeal.

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3. How To Roast a Pumpkin

Roasting is one of the easiest ways you can cook a pumpkin. Once it's roasted, you can use it in both savory and sweet applications — pie, chili, stew, or even curry.

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4. Deep-Dish Pumpkin Meringue Pie

This beautiful, impressive pumpkin pie gets topped with billowy clouds of meringue before it's toasted to golden-brown perfection on top.

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5. Slow-Cooker Vegan Pumpkin Curry

The hardest part of this recipe is cutting the pumpkin up, but once it's done, you just throw all the other ingredients in the slow cooker and dinner's pretty much ready to go!

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6. Classic Pumpkin Pie

While no Thanksgiving dinner is complete without a pumpkin pie, this version cooks the pumpkin purée before baking to cook out some of the raw pumpkin flavor first.

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7. Pumpkin Quesadillas with Lime-Jalapeño Yogurt

Fill whole-wheat tortillas with puréed pumpkin, sautéed onion and peppers, and mozzarella. Top the toasted quesadillas with a tangy lime-jalapeño yogurt.

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8. Pumpkin Slab Pie

Making dessert for a crowd is easy if you use a large baking sheet. This slab pie has a press-in crust, sweet pumpkin filling, and crunchy streusel top.

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9. Korean Pumpkin Porridge with Rice Dumplings (Hobakjuk)

If you're not a fan of pumpkin pie, try this Korean pumpkin dessert instead. Steamed pumpkin is puréed into a dessert soup, which is topped with chewy rice dumplings.

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10. Ginger Pumpkin Pie with Graham Cracker Crust

Freshly grated ginger gets whisked into a classic pumpkin pie filling, which is surrounded by a nutty graham cracker crust that's just pressed into the pie dish.

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11. Pumpkin (or Sweet Potato) Crumb Cakes

If you love crumb and coffee cakes, this pumpkin version will be right up your alley — it has a spiced pumpkin filling running right through the middle.

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12. No-Knead Pumpkin Rolls with Brown Sugar Glaze

Pumpkin purée goes into this yeasted, no-knead dough that gets rolled up with a brown sugar-spice filling. The finished rolls are drizzled with a glaze and topped with toasty pecans.

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13. Pumpkin & Ricotta Pasta Casserole

This easy pasta casserole has an easy sauce made of pumpkin purée, ricotta cheese, eggs, and yogurt. A generous amount of Parmesan cheese melts and browns into a cheesy, crispy top.

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14. Roasted Red Kuri Pumpkin & Coconut Soup

Roast a whole pumpkin, then simmer it with coconut milk, curry powder, ginger, and broth. This soup is topped with crispy toasted coconut for a satisfying crunch.

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15. Spiked Pumpkin Pie Milkshake

Need a party dessert for Halloween? Try this boozy pumpkin milkshake that's sweet, creamy, and has a nice hit of spiced rum.

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16. Cran-Walnut Pumpkin Toasting Bread

This no-knead, not-too-sweet bread is full of pumpkin, cranberries, and walnuts. Make a loaf today and enjoy it as toast for the rest of the week.

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17. Gluten-Free and Vegan Chai-Spiced Pumpkin Bars

An oat, date, and coconut crust form the base of these chai-spiced pumpkin bars. Perfect for those who love pumpkin pie but are looking for a gluten-free and vegan alternative!

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18. Miso Pumpkin Soup

Pumpkin and sweet potatoes are roasted together and simmered with miso paste and vegetable stock. It's puréed until smooth and then topped with a Japanese spice mixture.

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19. Pumpkin Muffins with Eggnog Cream Cheese Swirl

These fragrant pumpkin muffins have a cream cheese swirl loaded with eggnog spices so you don't even have to wait for eggnog season to start to enjoy its sweet flavors.

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20. Pumpkin Tortilla Soup

In this hearty vegetarian pumpkin soup, corn tortillas pull double duty to both thicken the soup and serve as a crunchy topping for the finished soup.

Pumpkin Butter Recipes

These pumpkin butter recipes are a delicious answer if you've been wondering what to do with leftover pumpkin.

By Lorraine Worley
September/October 1980

No need to waste perfectly good pumpkin—or squash—when you have our pumpkin butter recipes.

PHOTO: LORRAINE WORLEY

Pumpkin Gnocchi With Sage Butter Recipe

Learn how to make gnocchi using pumpkin or squash purée.

For a good many years I regretted—but thought unavoidable—the waste that occurred when I'd have to cut open (and thus expose to spoilage) a huge pumpkin or winter squash in order to make a few pies. The dilemma was solved recently, though, when I came across "pumpkin butter" and pumpkin butter recipes. It's a treat that's both delicious and easy to store.
To make 15 to 17 quarts of the versatile spread, you'll need 40 pounds of pumpkin or squash (cooked and pureed), 2 1/2 to 3 quarts of honey, 6 tablespoons of cinnamon, 4 teaspoons of nutmeg, and 4 teaspoons of ground cloves.
Make sure the fruit is free of dirt, then cut it in half and scoop out the seeds and the stringy insides. If the pumpkin or squash you're using has a tough skin, the easiest way to cook it is to simply bake the two sections in the oven at 325°F until they're very soft ... and then remove the "meat" from the shells with a big spoon.
However, if you're going to use a food mill—rather than a blender—to process the pulp (and, surprisingly, I've found the hand-operated strainer to be the more time-efficient device), you may want to cut soft-skinned varieties in 2" chunks and bake the pieces. (If you don't have access to an oven, just put the cubes into your canner—along with an inch or two of water—and steam them until they're done. My nine-quart canner will hold about 40 pounds if it's packed full. So I'd estimate that one of the more common seven-quart canners can be used to hold about 30 pounds of butter-to-be.)

Thick and Luscious

When your pumpkin or squash is fully cooked, puree it (using either a blender or a food mill, as you prefer), put the yellow-orange liquid into your canner or a big kettle (until the container is about half full), and start it cooking. Pumpkin butter, you'll find, can be prepared in only an hour or two ... a fraction of the time required to process apple butter. When the spread starts to thicken, add the honey and spices (which will turn the mixture a golden brown) and taste-test to see whether it pleases your palate. Now let the sauce simmer—stirring it every so often to prevent sticking—and when it's thick enough to support an upright wooden spoon, you're ready to freeze the puree.
The United States Dept. of Agriculture no longer recommends canning pumpkin butters and purees for food safety reasons. Learn more at http://goo.gl/uGTyDW.


Once your butter's done, you may well wonder just what you're going to do with 15 to 17 quarts of pumpkin butter! Well, fear not ... the delicious spread is incredibly versatile. Here are a few of my own favorite recipes ... just to get you started.

Yeasted Pumpkin Bread

Dissolve 1 teaspoon of yeast in 1/4 cup of warm water and let it stand while you combine 1/4 cup of molasses, 1/4 cup of honey, and 1/2 cup of melted butter. Next stir in 1 1/2 cups of pumpkin butter, 1/3 cup of water or milk, 1 cup of whole wheat flour, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of ground cloves. Now add the yeast and let the mixture rise in a warm place for 1 or 2 hours ... after which you can work in 2 more cups of whole wheat flour and 1 cup of chopped hazelnuts or walnuts. Finally, spoon the dough into a greased loaf pan ... let it rise until it almost doubles in size ... then bake it at 350°F for 1 hour.   

Pumpkin Butter Pie

Combine 1 3/4 cups of pumpkin butter, 1/8 to 1/4 cup of honey or molasses, 1 cup of milk, 2 eggs, 1 teaspoon of cinnamon, and 1/2 teaspoon of ground cloves. Then pour the mixture into an unbaked whole wheat pie crust, and put it in a 350°F oven until the custard sets (about 65 minutes).   

Banana-Pumpkin Milkshake

Process 2 cups of pumpkin butter, 1 cup of walnuts, and 2 cups of milk (you might try substituting whipping cream for part of the milk) in a blender until the nuts are totally shredded. Add 2 bananas (they're best frozen) and 2 more cups of milk, and blend the drink thoroughly.   

Pumpkin Butter Cake 

Beat two egg whites until they're stiff. Next, cream 1/2 cup of melted butter and 1 cup of honey together ... and stir in 1 cup of pumpkin butter, 2 egg yolks, and 1 1/2 cups of whole wheat flour. Add 1 tablespoon of cinnamon, 1 teaspoon of vanilla extract, 1 cup (or more) of chopped walnuts, and 1 cup of raisins. Fold in the egg whites, and bake the treat for 1 hour at 350°F in a greased and floured 8" or 9" cakepan.

http://www.motherearthnews.com/real-food/pumpkin-butter-recipes-zmaz80sozraw.aspx?PageId=2#ArticleContent

Thanksgiving Leftovers: Turkey and Pumpkin Chili

After spending hours and hours cooking on Thanksgiving, a meal that’s easy to make and uses some of those tasty leftovers is the perfect encore. Take a break and bring out the slow cooker for this seasonal dish.
This recipe calls on a few items you might have leftover from Thanksgiving, like turkey, as well as lots of ingredients that you probably bought for the big feast but maybe didn’t use. Onions, chicken broth, garlic, and pumpkin – use ‘em all and clear out your cupboard, too!
Another bonus? After a filling feast, you can indulge in a chili that is packed with protein and flavor without being stuffed with calories.
Note: This recipe produces about ten servings, or 2 1/2 quarts, of chili. Feel free to cut the ingredient quantities in half to make a smaller batch (or can extra!!).

Turkey and Pumpkin Chili Recipe

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium bell pepper, chopped (red or yellow would be ideal)
• 3 garlic cloves, minced
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14.5 ounces) diced tomatoes (do not drain)
• 3 cups chicken broth
• 2 1/2 cups cubed cooked turkey
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• Cubed avocado and thinly sliced green onions, optional for garnish 

Directions

1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and peppers to the skillet, cooking and stirring them until soft. Add the garlic and cook for one more minute.
2. Transfer to a five-quart slow cooker and stir in the remaining ingredients. Cook, covered, on low for four to five hours. If you’d like, top your bowl of chili with freshly cubed avocado and sliced green onions. 
3. Enjoy!

 Recipe adapted from Taste of Home

Pumpkin Pie Truffles

Ingredients:

1 cup pumpkin
1 1/2 cup graham cracker crumbs
1 heaping tsp pumpkin pie spice
1 (8 oz) package cream cheese, softened
7 heaping Tbsp powdered sugar
1 (11.5 oz) package dark chocolate chips
1/4 cup Canola oil, or enough to get desired dipping consistency

Directions:

Add the pumpkin, pumpkin pie spice, graham cracker crumbs, softened cream cheese and powdered sugar all into the bowl of a stand mixer and mix well to combine.
Place mixture in freezer for 30 minutes to harden. Once hardened slightly, remove from freezer, and using a 1" cookie scoop, scoop out balls of dough, forming slightly in the palm of your hand. Place on a parchment-lined cookie sheet. Continue until all the dough is used up, and place back in freezer for another 30-60 minutes to harden.
Melt the chocolate with the oil in a microwave-safe dish in 30 second intervals in the microwave, stirring after every 30 seconds, until the chocolate is fully melted. Divide the chocolate into two separate dipping bowls (for ease of dipping), and add in any additional oil if needed to thin out.
Using a fork, dip the hardened truffles into the chocolate mixture to fully cover. Remove, tap on the edge of the bowl to remove any excess chocolate, and slide back onto the parchment lined cookie sheet.
Continue until all truffles are coated, switching dipping bowls if the first chocolate bowl gets too much pumpkin mixture in it. Decorate as desired, drizzling more chocolate on top, sprinkling more pumpkin pie spice over the top, both, or none at all.
Store in the refrigerator until ready to eat, up to two weeks.

Notes:

Storing the truffles at room temperature will make them too soft, and freezing them will make them too hard to eat. Storing in the fridge is the ideal way to eat them.

Adapted from Six Sister's Stuff

Pumpkin dip. 

Great with graham crackers, vanilla wafers, probably amazing to use in a trifle. Here is the recipe: 
15 oz pumpkin puree
16 oz cool whip
1 tbsp vanilla
1 tbsp cinnamon 
1 tbsp pumpkin pie spice
One box vanilla pudding mix

Combine all ingredients and chill for at least 1 hr. Service with Graham crackers.

Impossible Pumpkin Pie Cupcakes

Ingredients

1	15 oz can pumpkin puree
½	cup sugar
¼	cup brown sugar
2	large eggs
1	teaspoon vanilla extract
¾	cup evaporated milk
⅔	cup all purpose flour
2	teaspoons pumpkin pie spice
¼	teaspoon salt
¼	teaspoon baking powder
¼	teaspoon baking soda

Directions

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

http://www.keyingredient.com/recipes/632470532/impossible-pumpkin-pie-cupcakes/

Pumpkin Whoopies 

by Farmers' Almanac Staff

http://www.farmersalmanac.com/food/recipes/2012/10/01/pumpkin-whoopies/

Shell
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 stick butter, softened
1 1/4 cups granulated sugar
2 large eggs, lightly beaten
1 cup pumpkin
1 teaspoon vanilla extract
Directions:
Preheat oven to 350° F. Combine flour, baking powder, baking soda, cinnamon, ginger, and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Beat in eggs, one at a time, then add pumpkin and vanilla extract and beat until smooth. Stir in flour mixture and beat until combined. Drop batter by the teaspoon on parchment lined cookie sheets, about 2 inches apart, and bake for 10 minutes, or until springy to the touch. Cool on baking sheets for 5 minutes, then place on wire racks to cool completely.
Filling
Ingredients:
1/2 cup cream cheese
6 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
Directions:
Using a mixer, beat together cream cheese, butter, and vanilla extract at medium speed. Switch to low speed and gradually mix in powdered sugar until combined, then switch to high speed and beat until light and fluffy.