Tag Archives: pumpkin

Pumpkin pasta sauce

We just roasted the last of our pumpkins. With tons — or at least pounds — of puree on my hands, I’m looking for something new to do with it. My friend Jenn recommended a recipe from Cooking Light, which I made the other night and loved.

Here’s my slightly modified version:

Pumpkin with fettuccine

8 ounces uncooked fettuccine
2-4 ounces of rotisserie chicken, chopped
3 tablespoons finely chopped fresh sage, divided
2 garlic cloves, minced
3/4 cup canned unsalted pumpkin puree
2 ounces Parmesan cheese, grated (about 1/2 cup)
1/4 teaspoon freshly ground black pepper
2 tablespoons heavy cream

Cook pasta according to package directions. Drain, reserving 3/4 cup cooking liquid.

Heat a large skillet over medium heat. Add 2 tablespoons sage and garlic, and cook 1 minute, stirring constantly. Stir in pumpkin puree, Parmesan cheese, chicken and pepper. Add pasta, reserved 3/4 cup cooking liquid, and heavy cream; toss to coat. Cook 2 minutes or until thoroughly heated. Taste and add salt if needed. Sprinkle with remaining 1 tablespoon sage.

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Pumpkin dinner rolls

I found this recipe (more or less) in Taste of Home magazine. It’s easy and great for the fall and winter, when we have a lot of pumpkin on our hands. The original recipe made twice as much, but there’s no reason for me to make 2 dozen rolls for G. and I. If you want to double it, double all the ingredients except the egg.

Pumpkin Dinner Rolls

1/4 ounce active dry yeast
1 teaspoon salt
1/8 teaspoon ground nutmeg
3 to 3 1/4 cups all-purpose flour
1/2 cup plus 2 tablespoons milk
1/4 cup butter, cubed
1/4 cup honey
6 ounces mashed, cooked pumpkin
1 large egg, lightly beaten
poppy seeds or pepitas (roasted pumpkin seeds) to decorate

I combine all the ingredients in a bread machine on the dough cycle and then go to step 3. If you don’t have a bread machine:

  1. In a bowl, mix yeast, salt, nutmeg and 3 cups flour. In a saucepan, heat milk, butter and honey to 120-130 degrees. Add to the dry ingredients; beat on medium speed 2 minutes. Add squash; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a floured surface; knead until smooth, about 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls.
  4. Divide between two greased 9-in. round baking pans.
  5. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375 degrees.
  6. Brush roll tops with beaten egg; sprinkle with seeds. Bake 20 minutes or until golden brown. Cover loosely with foil during the last 5-7 minutes if needed to prevent over-browning. Remove from pans to wire racks.

Mrs. Fountain’s pumpkin pie

4 eggs
3/4 cups sugar (half-white, half-brown, packed)
1/2 cup heavy cream
1 tablespoon cornstarch
2 teaspoon cinnamon
1 teaspoon nutmeg
1/8 teaspoon cloves
pinch salt
15 ounces pumpkin puree (2 cups)
1 pie crust

Beat the eggs. Add sugar and beat some more. Add heavy cream.

Combine the cooked squash purée with the egg batter.

Toss the cornstarch, cinnamon, nutmeg, cloves and salt in a bowl and then add to the pumpkin mixture. Stir some more.

Pour the filling into the pie crust. (You can partially bake crust in advance if you want.)

Bake the pie at 350 degrees for 35 minutes or more (up to about 50 minutes, but don’t over bake). When the center jiggles, it’s done.

Read more about this recipe.

Grandpas’ Pumpkin Oat Pie Squares

Our friend Paul made pumpkin oat squares for a fall party. Here are a few of the leftovers. They made a great breakfast the next day.

Our friend Paul made pumpkin oat squares for a fall party. Here are a few of the leftovers. They made a great breakfast the next day.

I stopped blogging during much of last year simply because I didn’t have time. I was working a lot and trying to keep up our social life, and there just wasn’t a spare minute in the day.

I am a little sad about this because I lost recipes during that time. For example, I made a great butter chicken, and I meant to set aside the recipe and blog it at some point, but I never did. And now I can’t remember what the recipe was or where I found it.

These oat squares are one recipe that I set aside. We had a fall party in which guests were asked to bring dishes that featured either apples, cranberries or pumpkin. Our friend Paul made these oat squares, which were even better a day or two later for breakfast. I’ve been carrying the recipe around in my bag for months, but finally, here it is:

Grandpas’ Pumpkin Oat Pie Squares
Crust:
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/2 cup cold butter (cut in pieces)

Filling:
15 ounces pumpkin puree (1 can)
1 can evaporated milk (12 fluid ounces)
2 eggs
1 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg

Topping:
1/2 cup chopped pecans
1/2 cup brown sugar
1 tablespoon white sugar
2 tablespoons cold butter
1 cup whipped cream (optional)

Preheat the oven to 350 degrees. Grease a 9-inch by 13-inch pan.

To make the crust, mix the flour, oatmeal, brown sugar and butter. Press the dough into the bottom of the pan, and bake for 15 minutes, or until golden brown.

While the crust is baking, blend the pumpkin puree, evaporated milk, eggs, sugar, salt, cinnamon, ginger, nutmeg and cloves in a bowl. Pour the custard into the baked crust and bake it for another 20 minutes.

For the topping, mix the chopped nuts, sugar and butter. Sprinkle it on the custard and then bake for an additional 15 to 20 minutes, until the filling is set. Remove from the oven, allow to cool completely and cut into squares. You can top the squares with whipped cream and more chopped nuts if desired.

Baked oatmeal with pumpkin and walnuts

Oatmeal

This is my second try at baked oatmeal, and a little heartier because it uses steel-cut oats.

I just talked to my mom on the phone, and she was going to make the baked oatmeal that I posted the other day. I told her to stop because I just made a different version that I like better. It uses steel-cut oats, which I think are more satisfying. They seem to stick with me longer during the day.

And, because Mom and I are both trying to lose weight, I calculated the calories and nutritional value in this recipe. It makes four servings, with 306 calories per serving.

Here are the other details: 12.1 grams fat (2.7 grams saturated fat, and no trans fat); 9 milligrams cholesterol; 21 milligrams sodium; 40 grams carbohydrates (7.5 grams fiber and 8.4 grams sugar); and 7.7 grams protein. TONS of vitamin A, thanks to the pumpkin.

Baked oatmeal with pumpkin and walnuts
1 cup steel-cut oats
1 tablespoon unsalted butter
2 cups boiling water
1 cup pumpkin purée (I make my own, but you could use a cup of canned pumpkin)
1/2 cup milk (I used 1 percent)
1/3 cup chopped walnuts
1 teaspoon cinnamon
2 tablespoons brown sugar

Grease an 8-by-8-inch baking pan. Preheat the oven to 375 degrees.

Melt the butter in a saucepan and toss in the oats. Toast the oats for about 3 minutes, just until they start to brown.

Turn off the heat, and add the boiling water. Add the pumpkin, milk, nuts, cinnamon and brown sugar.

Pour the mixture into the greased baking pan. Bake the oatmeal for 50 to 60 minutes, checking near the end to make sure it doesn’t burn.

This dish can be made in advance and reheated in the microwave for a fast breakfast.

Pumpkin pie baked oatmeal

Pumpkin pie oatmeal

This baked oatmeal recipe makes cute individual portions for breakfast.

I have been working on learning to make baked oatmeal because I really, really like it when I get it at Colectivo.

I’ve also been trying to use a lot of pumpkin because we still have some in the freezer from last year, and now I’m processing this year’s pumpkins.

The combination of excess (pumpkin) and desire (for baked oatmeal) has led me to a number of recipes that combine the two. The first one I tried is pumpkin pie oatmeal from Good Life Eats. It’s nice because it makes cute, individual servings.

But, one serving left G. hungry. He ate a second, and I started searching for another recipe. I think this one is great, though, for those with smaller appetites.

Pumpkin Pie Oatmeal
Oatmeal:
1 cup old-fashioned oats, not quick cook
2 1/2 tablespoons brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/2 teaspoon lemon zest, optional (I used dried lemon peel.)
1/4 teaspoon salt
1/2 teaspoon vanilla
2 teaspoon butter, melted
3/4 cup pumpkin puree
3/4 cup milk

Topping:
1/4 cup pecans, chopped
2 teaspoons butter, softened
1 tablespoons brown sugar

Preheat the oven to 375 degrees. Grease 4 individual sized ramekins. Set aside.

Combine the oats through salt in a medium bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.

Divide the mixture evenly between the ramekins. Place the ramekins on a baking sheet and bake them for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, spoon the topping onto the ramekins. Bake the oatmeal for an additional 7 minutes. Cool for 5 minutes before serving.

You can make these in advance and reheat them in the microwave if you want.

My new favorite pie is maple, bourbon and pumpkin

Maple pumpkin pie

This maple bourbon pumpkin pie with a chocolate crust is my new favorite. I could eat the whole thing.

I thought I could never find a pumpkin pie better than Ms. Fountain’s. I was wrong.

The Thanksgiving issue of Bon Appetit arrived a few weeks ago, and I got all excited looking through those glossy pages. So many holiday dishes! So many things to try!

G. had been asking me for a few weeks to make a pumpkin pie, so on the day I cooked a turkey, I also made pie. Actually, I made two pies. I made Ms. Fountain’s pumpkin pie because that has been our favorite. And then I decided to try a new pie from Bon Appetit.
That’s our new favorite.

We had friends over that night (a good thing, or we’d probably each have eaten a whole pie), and everyone said the new pie was “smoother” than Ms. Fountain’s. The pie definitely has a softness in flavor that I suspect comes from exchanging sugar for maple syrup as the sweetener.

I was concerned about using 2 tablespoons of bourbon because neither G. nor I are big drinkers, but there was no heavy alcohol taste.

The kicker for G. (of course) was the chocolate crust. That man loves chocolate! I have to say, though, I loved the crust too. I had some extra dough, and I rolled it out into little circles and baked it by itself. It made a nice shortbread cookie.

The recipe below uses Bon Appetit’s crust verbatim. The filling is a mix of Ms. Fountain’s and the magazine’s. I couldn’t go exactly with the magazine’s directions because it used canned pumpkin, and I had fresh pumpkin puree, which has much more liquid. In summary, I added cornstarch, reduced the heavy cream and eliminated sour cream from Bon Appetit’s recipe.

The pie took over an hour to bake in my oven. I would start watching it at about 45 minutes and look for the center to just solidify before removing the pie from the heat.

Maple and Bourbon Pumpkin Pie with a Chocolate Crust
Crust:
1/4 cup plus 1 tablespoon unsweetened cocoa powder
3 1/2 tablespoons granulated sugar (this is equal to 3 tablespoons and 1 1/2 teaspoons)
1 teaspoon kosher salt
1 1/4 cups plus 1 tablespoon all-purpose flour
6 tablespoons butter, chilled
2 tablespoons vegetable shortening, chilled
1 large egg yolk
1/2 teaspoon cider vinegar
1/4 cup ice water

Put the flour, cocoa powder, sugar, salt, butter and shortening into food processor and pulse until the mixture resembles a coarse meal. Pour that into a bowl.

Whisk together the egg yolk, vinegar and water. Add that to the flour mixture and knead into a dough. Form the dough into a ball, wrap in plastic and refrigerate for at least an hour.

Turn the dough onto a floured surface and roll it out into a pie crust.

Filling:
4 eggs
15 ounces pumpkin puree, fresh not canned (2 cups)
3/4 cup maple syrup
1/2 cup heavy cream
2 tablespoons bourbon
1 teaspoon vanilla extract
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon mace

Beat the eggs. Add the maple syrup, heavy cream and pumpkin. Beat some more.

Add the cornstarch, salt, spices, bourbon and vanilla. Beat some more.

Pour the filling into the pie crust.

Bake the pie at 350 degrees for about 50 minutes, but don’t over bake. When the center jiggles just a bit, it’s done.