I’m a pumpkin hoarder. I usually purchase it by the case once I discover it on sale after Thanksgiving and Christmas. It began after years of frustration as a result of canned pumpkin typically is not out there on the grocery store year-round.
And that is actually too unhealthy. We must be consuming pumpkin on a regular basis, as we do most different vegatables and fruits.
So what do I make with all these circumstances of canned pumpkin?
Pie and bread, in fact, but additionally I stir it into stews and even chili. With only a handful of added components — a sauteed onion and garlic, some spices and broth — a can of pumpkin turns into an nearly prompt soup. I add it to biscuits and scones and stir it into pancake and waffle batter.
Pumpkin is a superb supply of vitamins — a half-cup serving accommodates all of the vitamin A you want in a day, plus 10% of the really helpful quantity of fiber — and like applesauce, it may be used to interchange a few of the fats and eggs in baked items, with limitations, in fact: ¼ cup pumpkin puree for 1 egg, and 1 tablespoon pumpkin equals 1 tablespoon butter or oil.
In fact, if you happen to insist, all the following recipes could be ready utilizing cooked and mashed sugar (pie) pumpkins, however actually, why go to all that hassle? Canned pumpkin is a lot simpler and it is constant from can to can, particularly if you happen to at all times use the identical model.
Pumpkin Waffles With Maple Mascarpone (Arkansas Democrat-Gazette/Kelly Brant)
Entire-wheat flour and pumpkin increase the fiber in these waffles, whereas a dollop of maple-spiked mascarpone retains them from tasting like well being meals.
Pumpkin Waffles With Maple Mascarpone
- 2 cups all-purpose flour OR 1 cup all-purpose flour PLUS 1 cup whole-wheat flour (see observe)
- 4 teaspoons baking powder
- 1 tablespoon sugar
- Pinch salt
- 1 teaspoon floor cinnamon
- Pinch floor ginger
- Pinch floor cloves
- 1 teaspoon vanilla extract
- 1 egg
- 1 ¼ cups milk
- ½ (15-ounce) can (scant cup) pumpkin puree
- For the mascarpone:
- ½ (8- to 9-ounce) tub mascarpone cheese, barely softened
- 2 tablespoons heavy cream OR half-and-half
- 2 tablespoons maple syrup, plus extra for serving
In a mixing bowl, whisk collectively the flour, baking powder, sugar, salt, cinnamon, ginger and cloves. Add the vanilla, egg, milk and pumpkin and stir till the flour is totally included and no white streaks stay.
Warmth waffle iron. Let the batter relaxation whilst you put together the mascarpone.
In a small mixing bowl, beat the mascarpone, heavy cream and maple syrup till clean and fluffy; refrigerate whilst you prepare dinner the waffles.
Prepare dinner waffles in scorching waffle iron in line with producer’s instructions. Serve waffles with a dollop (or three) of mascarpone and maple syrup.
Makes 4 (7-inch) spherical waffles.
Notice: 2 cups baking combine corresponding to Bisquick could be substituted for the flour, baking powder, sugar and salt.
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Parmesan, black pepper and broth make pumpkin’s savory aspect shine on this risotto.
Pumpkin Risotto
- 3 to 4 cups rooster or vegetable inventory or broth
- 2 teaspoons olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 cup arborio rice
- ½ cup dry white wine
- 1/8 teaspoon nutmeg
- 1 cup canned pumpkin puree
- 6 tablespoons freshly grated Parmigiano Reggiano
- 1 tablespoon butter
- Salt and floor black pepper to style
In a saucepan, deliver the broth or inventory to a boil; cut back warmth to take care of a naked simmer whilst you put together the risotto.
Place a separate saucepan, ideally nonstick, over medium-high warmth; add the oil. When the oil shimmers, add the onion and garlic and sautee till onion is translucent and begins to melt. Add the rice, stirring to coat nicely with the oil. Add the wine, and prepare dinner till wine has evaporated. Add the nutmeg and 1 cup of the broth; cut back warmth in order that the combination simmers. Stir usually, cooking till many of the liquid has been absorbed by the rice, about 5 minutes. Repeat with one other cup of inventory, and proceed stirring, including inventory till the rice is sort of tender however nonetheless has some chunk to it, about 20 minutes whole.
Take away from warmth and stir within the pumpkin, cheese and butter. Season to style with salt and pepper.
Makes about 4 servings.
Recipe tailored from The New York Instances
Harvest Moons (Arkansas Democrat-Gazette/Kelly Brant)
These massive cakelike cookies could be made with or with out chocolate. I choose them with out.
Harvest Moons
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon floor cinnamon
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1 cup rolled oats
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 2 cups chocolate chips, non-compulsory
- Glaze:
- 2 cups confectioners’ sugar
- ½ teaspoon pumpkin pie spice (see observe)
- ¼ cup milk or cream, or as wanted
- Chopped pecans, non-compulsory
Warmth oven to 350 levels. Line (or frivolously grease) two baking sheets with parchment paper.
In a big bowl, cream butter, each sugars, vanilla, cinnamon, baking soda and salt. Beat within the egg after which the oats. Add the flour, alternating with the pumpkin. Stir within the chocolate chips, if utilizing.
Drop batter by ¼-cupfuls onto the ready baking sheets. Bake 20 to 25 minutes or till cookies are set and really gentle golden brown across the edges. Cool on pan for a minute or two after which switch to a wire rack to chill fully.
In a medium bowl, stir collectively the confectioners’ sugar, spice and sufficient milk or cream to make spreadable glaze.
Drizzle, unfold or dip cooled cookies in glaze, and sprinkle with nuts, if desired.
Makes about 2 dozen cookies.
Notice: Make your personal pumpkin pie spice by combining ½ teaspoon floor cinnamon, ¼ teaspoon floor nutmeg, ¼ teaspoon floor ginger and 1/8 teaspoon floor cloves.
Recipe tailored from “The Important Cookie Companion, Revised and Up to date” from King Arthur Baking Co.
Garifuna Pumpkin Cake (Arkansas Democrat-Gazette/Kelly Brant)
The feel of this candy, dense cake is extra like a pudding than a cake.
Garifuna are individuals of African and American Indian descent that reside primarily in coastal areas of Central America, together with Belize, Honduras, Guatemala and Nicaragua.
Garifuna Pumpkin Cake
- Butter, for greasing
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- ¼ cup milk
- 1 tablespoon vanilla extract
- 1 ½ teaspoons floor cinnamon
- ½ teaspoon salt
- 2 (15-ounce) cans pumpkin puree
- 2 cups all-purpose flour
Warmth oven to 350 levels. Butter a 9-inch spherical cake pan.
In a mixing bowl, stir collectively the oil, sugar, milk, vanilla, cinnamon, salt and pumpkin utilizing a wood spoon. Stir within the flour and pour into the ready pan, smoothing the batter with a rubber spatula. Bake 1 hour or till a wood decide inserted close to the middle comes out clear. Let cool earlier than slicing.
Makes 8 servings.
Recipe from “The Latin American Cookbook” by Virgilio Martinez (Phaidon, $49.95, to be launched in November)
Pumpkin Butterscotch Blondies (Arkansas Democrat-Gazette/Kelly Brant)
Pumpkin Butterscotch Blondies
- ½ cup butter
- 2 cups brown sugar
- 2 eggs
- ½ cup pumpkin puree
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Pecan halves, non-compulsory
Warmth oven to 350 levels. Line a 9-by-13-inch baking dish with parchment paper leaving overhang on two reverse sides.
In a 2-quart saucepan, soften the butter over medium warmth. Add the brown sugar and prepare dinner, stirring consistently for 3 minutes, ensuring sugar is totally saturated with butter. Take away from warmth. Cool barely.
In a small bowl, beat the eggs, pumpkin and vanilla.
In a medium bowl, whisk collectively the flour, baking powder and salt.
Add one third of the flour combination to the butter-sugar combination and stir to mix. Add half of the egg-pumpkin combination and stir to mix. Add one other third of the flour, stirring to mix, then add the remaining eggs and blend nicely. Add the remaining flour and stir till clean. Switch batter to the ready pan and clean the highest with a rubber spatula. Prepare pecan halves on high of batter.
Bake 20 to 25 minutes or till edges are set and middle is agency; keep away from over-baking. Cool fully in pan.
Pumpkin Loaf With Streusel Topping (Arkansas Democrat-Gazette/Kelly Brant)
Pumpkin Loaf With Streusel Topping
- Streusel:
- ¼ cup very tender butter
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon pumpkin pie spice (see observe)
- Pumpkin bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice (see observe)
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 (15-ounce) can pumpkin puree
- ½ cup vegetable oil
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup milk
Warmth oven to 325 levels. Butter the underside and sides of a 9-by-5-inch loaf pan and line with parchment paper.
In a small bowl, combine collectively the streusel components; chill whilst you put together the batter.
In a bowl, whisk collectively the flour, baking soda, cinnamon, pumpkin pie spice and salt; put aside.
In a big bowl, whisk the sugar, pumpkin and oil till nicely mixed. Then whisk within the eggs and vanilla.
Stir in about half of the flour combination, after which the milk, adopted by the remaining flour combination. Pour batter into the ready pan.
Take the streusel out of the fridge and break it up with a fork, if vital. Fully cowl the highest of the batter in streusel. Bake loaf for 75 minutes or till a wood tester inserted close to the middle comes out clear.
Cool loaf within the pan for at the very least 20 minutes. Serve heat or at room temperature.
Makes 1 massive loaf.
Notice: Make your personal pumpkin pie spice by combining ½ teaspoon floor cinnamon, ¼ teaspoon floor nutmeg, ¼ teaspoon floor ginger and 1/8 teaspoon floor cloves.
Recipe tailored from butternutbakeryblog.com
