It's Pumpkin Time
I love the weeks before Halloween. It’s so much fun to see the creative ways people decorate their yards, and all of the scary (but in a nice way) products available for purchase. And of course, I really enjoy seeing the little kids dressed up in their costumes on Halloween night.
But for me, what I love most of all, is that Halloween signals the start of the ready availability of pumpkins, both canned and fresh, in my local stores. Now some (eh, probably most) of you have year-round cravings for chocolate. Me, not so much. But the moment the air starts turning crispy, I develop cravings for everything pumpkin.
A few weeks ago, at my drive-thru Starbucks, I noticed that they once again had pumpkin bread/loaf available. Even though I knew I shouldn’t, I couldn’t resist, and bought a piece (disclosure: I bought both the pumpkin bread and my tea). It was wonderful. However, it was also pricey. Surely, if Starbucks was selling pumpkin bread, pumpkins must once again be for sale in the stores?
Within a few days, my cupboards were stocked with cans of pumpkin puree. I’ve made both pumpkin flan and pumpkin bread — both delicious — and am thinking about making pumpkin bread again this weekend. However, I’ve also started noticing recipes for savory uses for pumpkin. I’ve never tried any of them, but have read recipes using pumpkin in savory soups, chili, and stews.
Have any of you used pumpkin in savory recipes? If so, what are your favorites? And, what are your favorite uses for pumpkin in desserts?
LinnieGayl
Kool, thanks for the recipe. I’ll let u know how it turned out.
I have tasted pumpkin bread and agree that it’s very, very good, as well as moist. I have a recipe for pumpkin chocolate-chip cookies (from canned pumpkin) and they are delicious. I have sometimes added raisins to them also. My kids used to wait at the oven door for them to be done and practically finish a sheet of them before the next sheet went in to bake. If you enjoy pumpkin dishes, then the cookies are not to be missed.
Pumpkin bread is delicious, especially with walnuts. It’s a bit like banana bread, only better.
I have a recipe for pumpkin cheesecake that I got from Cook’s Illustrated that is so good I only make it once a year to avoid temptation. I really don’t like pumpkin pie though.
Jean, thanks for the suggestion. The soup is something I’ll definitely try. And it never occurred to me to just roast them with other veggies.
Belle, oh no! I’m so sorry about the pumpkin shortage in Missouri.
You’ll be sad to know there’s been a pumpkin shortage in Missouri. Just a sign on the shelf saying the pumpkin crop was bad so they had none to sell. This was in a major grocery story.
They did get some in later, but everyone snapped it up–me included.
Ooh ooh ooh! They’re big on savoury pumpkin here in NZ, and pumpkin soup is a standard. Usually what I do is:
1. Cut pumpkin into quarters or eighths (depending on size), bake until soft, and scoop out flesh. (Ditch the seeds and save for other purposes.)
2. Dump pumpkin + assortment of carrots, onions, potatoes, leeks, chili beans, or whatever you want into a (crock)pot with water.
3. Spice, herb, salt, and pepper at will.
4. Slow simmer until it’s all broken down.
5. Serve with sour cream.
Or you can just cut them into pieces and roast them alongside the potatoes, onions, etc. for your Sunday roast. Or you can mash ’em like bananas and make pumpkin muffins/bread, or mix with yams/potatoes for a different mash. Possibilities abound!
I have to say, what with all the savoury muffins and pumpkins and such here, I don’t think I’ll ever go back to sweet.
Gail, that pumpkin gingersnap ice cream sounds delicious. What a great idea to use gingersnaps for the crust in a pumpkin cheesecake (I’m going to look for a recipe).
One of my favorite local ice stores has a seasonal flavor they call Snap-O-Lantern, it’s a pumpkin gingersnap ice cream that is simply fantastic. When I make pumpkin cheesecake (a favorite Thanksgiving treat) I use gingersnaps instead of graham crackers for the crust, and I highly recommend the combination.
One of these days I need to try making a pumpkin soup but so far I’ve only used it in sweet stuff. Pumpkin muffins are also a great way to use it.
Bessie, pumpkin cookies sound really interesting. I’ve never heard of them before. Xina, I saw a sign for pumpkin cheesecake at the local B&N; am thinking of trying it next week…I’ll have to admit the pumpkin cocktail doesn’t sound remotely good to me.
Oh, one of my favorite ice creams, is Edy’s pumpkin ice cream. You can only get it in some stores, from right before Thanksgiving until around Christmas.
My fave pie is Pumpkin Pie, made any way is good for me! I’d also like some good simple recipes on including pumpkin in everyday cooking, any suggestions?
I’ve had pumpkin cheescake. I believe it was at The Cheesecake Factory. Reallly good. And I seem to remember a pumpkin cocktail on The Food Channel, but I can’t remember which chef. Frankly, it sounded a little yucky…but who knows?
I have a co-worker who makes a delicious Pumpkin sheet cake with cream cheese frosting. This is one of those cakes made in a 10X15 inch pan. I also have a recipe for pumpkin cookies.