Not Just For Carving, Pumpkins Are Delicious And Healthy Too!

Variety of Edible Pumpkins

     Pumpkin is excellent for you. It has no cholesterol, low in fat and sodium and rich in vitamins, like Beta Carotene and Vitamin A.   Pumpkins are 90% water, as are many
fruits and vegetables. On top of
being good for your health, they taste wonderful in so many different recipes. That's why they, like other squashes, are part of the diet in almost every country in the world.
     Here's the pumpkin nutrition facts for one cup of pumpkin puree:
Calories: 80
Carbohydrates: 19 gram
Cholesterol: 0
Fat: less than 1 gram
Potassium: 588 milligrams
Protein: 2.4 grams
Vitamin A: 310% of RDA
Vitamin C: 20% of RDA
     All varieties of actual pumpkins are edible.  Not gourds, pumpkins. Of course, pumpkin seeds are also edible, healthy and nutritious.  However, with regard to taste and texture, no two pumpkin varieties are equal. Here are the the tasty facts:
     Pie Pumpkins: (or Sugar Pumpkin, or Sugar Pie Pumpkins) This is the best
pumpkin for baking and cooking in all of your favorite recipes. It has a
sweeter taste than other varieties. It is also a smooth texture.
     Jack O'Lanterns: Make no mistake, these pumpkins are very good in your
favorite recipes.  The small and mid size Jack O'Lantern pumpkins are the best for cooking.  The larger ones get too stringy and have a coarser texture.
     Miniatures: (Ie. Jack B. Littles) There is not much "meat" in these
pumpkins. Although they are edible and you can cook with them, most uses of the minis are as bowls to hold another recipe. They make a lovely serving or baking cup.
     Giant Pumpkins:  They are edible, but tend to be coarse and have a less desirable taste. Many of them taste more like squash (their close cousins) than pumpkin. Some
people bake them in pies. They are also common in soups, especially in
places like Australia.They are also baked or cooked in recipes that call for
squash.
     Whatever pumpkins you you choose, they are all edible and good for you too.  NOTE:  Where a recipe calls for diced or chopped pumpkin, you must use actual fresh pumpkin.  Where a recipe calls for pumpkin puree and you don't happen to have any pumpkins on hand, you may always substitute canned pumpkin.  However, do not substitute canned pumpkin pie filling for canned pumpkin and take care when you buy it because they look almost the same at the supermarket!

So, eat and enjoy!  We're going to begin with a few appetizers and soup, move on to light and quick dishes like a quiche or mac & cheese, get to some delicious main courses like stew and pasta and risotto and, of course, dessert. 




Adapted from www.pumpkinnook.com

Healthy Pumpkin Pesto (Courtesy "Chef G & Racheles Healthy Eating")

Photo courtesy Chef G & Racheles Healthy Eating.

     Thanks to Chef G & Rachel for their help with this wonderful recipe for Pumpkin Pesto -- a wonderful, healthy option for the Fall Season which you can use as an appetizer, a side dish or a main course.  Enjoy!!        Makes about 1-3/4 cups INGREDIENTS:
1 cup packed fresh basil leaves
1 cup packed fresh parsley leaves
1 cup canned pumpkin
1/3 cup chopped walnuts, toasted
1/4 cup finely shredded Parmesan cheese (1 ounce)
2 tablespoons honey
3 cloves garlic, minced
1 teaspoon lemon juice
2 tablespoons olive oil
Finely shredded Parmesan cheese (optional)
Toasted baguette slices, assorted crackers, and/or pita wedges
DIRECTIONS:
     In a food processor, combine basil, parsley, pumpkin, walnuts, the 1/4 cup Parmesan cheese, the honey, garlic, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Cover and process with several on/off pulses until coarsely chopped. With processor running, add oil in a thin, steady stream. (When necessary, stop processor and scrape down side of bowl.)
     If you're using as an appetizer or side, transfer pesto to a serving bowl, sprinkle with additional Parmesan cheese serve with toasted baguette slices, crackers, and/or pita wedges.
     If you're making a main course (pasta or risotto), toss the warm pesto with your cooked pasta, rice, noodles  or risotto and cook for a minute or so more.  Enjoy. 

 

Pumpkin Cream Cheese Spread

 This five-ingredient spread is ready in just 10 minutes, making it an ideal potluck dish if you're pressed for time. The pumpkin pie spice adds balance and a slight kick.  This is a perfect appetizer all Fall, especially now that football season is here.
INGREDIENTS
1 8 ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
DIRECTIONS
Beat all ingredients in a medium mixing bowl with an electric mixer on
medium speed until smooth. Cover and refrigerate for at least 1 hour or up
to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).

Spiced Maple Pumpkin Butter

Spiced Maple Pumpkin Butter

     Savor pumpkin even after the season -- this canning recipe combines sweet pumpkin puree and maple syrup with tangy lemon juice and ground ginger, AND you can simply freeze it instead of canning if you are not into that.  I'm not.   (Try this with peanut butter on whole grain bread, grilled.  Its fantastic, the perfect fall treat!)
INGREDIENTS
4 cups Pumpkin Puree or two 15-oz. cans pumpkin
1 1/4 cups pure maple syrup   [**This will make a very sweet pumpkin butter.  If your taste is for a less sweet butter, cut the syrup in half.  You can always add more later]
1/2 cup apple juice
2 tablespoons lemon juice
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Chopped hazelnuts (optional)
DIRECTIONS
1. In 5-quart Dutch oven combine all ingredients except nuts. Bring to
boiling; reduce heat. Cook, uncovered, over medium heat, stirring
frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to
medium-low). Remove from heat; cool.
2. Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover;
store in refrigerator up to 1 week or freezer up to 6 months.
3. To serve, top with chopped nuts, or fruit.

Pumpkin-Shrimp Bruschetta

Pumpkin-Shrimp Bruschetta

     Goat cheese and pumpkin make a tangy-sweet accompaniment to shrimp. A sprinkling of arugula adds a bit of seasonal flair.
INGREDIENTS
20 fresh or frozen jumbo shrimp, peeled and deveined
1 cup canned pumpkin
1/2 cup crumbled goat cheese, at room temperature (2 ounces)
1 tablespoon lemon juice
1 tablespoon honey
1 cup arugula
1/2 cup finely chopped red onion
1/2 cup toasted pumpkin seeds*
1/4 cup bottled Italian vinaigrette salad dressing
20 3/4-inch-thick slices baguette-style French bread (1 long, or 2 short loaves)
2 tablespoons olive oil
2 ounces Parmesan cheese, shaved (optional)
DIRECTIONS
1. Rinse and cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque, rinse with cold water. Drain well & pat dry.
2. Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
3. In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.
4. Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.  ***Careful with that broiler, its ruined many a meal.
5. Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese. (some people don't like cheese w/ seafood. I do.)  
Makes 20 appetizers.

Tip:  To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.

Mesa Grill's Pumpkin Soup, Serves 6 - 8

Perfect Pumpkin Soup

     For this recipe I would turn no where else but to Bobby Flay.  I have made this pumpkin soup a number of times over the years and it has never failed me.  Everyone loves it and the pumpkin seeds garnish is a special treat.  I make them ahead and serve them in a bowl, to be passed around when the soup is served.  No one can resist a few extra to munch on "on the side!"  So, with all the credit to Mr. Flay and the Food Netword, enjoy my favorite soup recipe.  Its fast and easy.
Pumpkin Soup
INGREDIENTS
4 cups enriched chicken stock or low sodium canned chicken broth or vegetable borth
3 cups pumpkin puree (not flavored pie filling)
1 teaspoon ground Mexican cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 tablespoons maple syrup
2 teaspoons chipotle puree
3/4 cup crème fraiche
Salt and freshly ground pepper
Roasted pumpkin seeds (recipe follows)
DIRECTIONS
1. Bring 3 cups of the stock to a boil in a large saucepan over high heat. Whisk in the pumpkin puree, 1 teaspoon of the cinnamon, ginger, allspice, nutmeg, honey and chipotle puree. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Add more stock, if the soup is too thick.
2. Remove from the heat and whisk in 1/4 cup of the crème fraiche and season with salt and pepper to taste.
3. Mix together the remaining crème fraiche and 1 teaspoon cinnamon until combined. 4. Ladle the soup into four bowls; drizzle with the cinnamon crema and sprinkle with roasted pumpkin seeds.

Roasted Pumpkin Seeds
Makes 1 cup
1 cup raw pumpkin seeds
2 tablespoons vegetable oil
Kosher salt
1. Preheat the oven to 350 degrees F.
2. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheets and bake for 25-30 minutes, tossing occasionally, until they are lightly golden brown and crisp. Let cool. Can be made 2 days in advance and stored in an airtight container.

Pumpkin Quesadillas, makes 2 large (or serves 4 - 6 as an appetizer)

INGREDIENTS:
1 cup pumpkin/squash (cut into 1/2 inch cubes)
1 teaspoon oil
2 tablespoons chipotle peppers in adobo sauce (chopped)
1/4 cup black beans
1 jalapeno (chopped)
1 green onion (chopped)
2 large tortillas
2 handfuls cheese such as cheddar or jack etc. (grated)
1 tablespoon cilantro (chopped, optional)

DIRECTIONS:
1. Toss the pumpkin in the oil and chipotle peppers to coat.
2. Roast in a preheated 400F oven until caramelized, about 30 minutes, tossing after 15 minutes.
3. Mix the squash, black beans, jalapeno and green onion.
4. Melt a touch of butter in a pan.
5. Place a tortilla in the pan and top with the pumpkin mixture, the cheese and the remaining tortilla.
6. Fry until both sides are golden brown and the cheese has melted. (Tip:
Place a plate on top of the quesadilla in the pan and flip so that it ends
up on the plate and then slide it back onto the plate to flip it.  Or, use a spatula)

Pumpkin Duck Feta (Pizza or Pannini)

Pumpkin Duck Panini or Flatbreads

INGREDIENTS:
1 cup pumpkin purée
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
Salt and pepper
4 flatbreads (e.g., naan, pitas), cut in half
2 duck legs confit (you can buy them ready-cooked at Whole Foods or you can
make your own), meat removed from the bone
4 ounces feta, crumbled
Honey for drizzling
Melted butter for brushing

DIRECTIONS:
In a small saucepan, heat pumpkin purée, sage and thyme over medium heat.
Season with salt and pepper to taste. Keep warm.
Preheat panini grill to medium-high heat.
      For an appetizer: Place the flatbread in the pannini grill with a little butter on each side and grill for a minute until toasted, then place on an ovenproof serving platter.  Spread a thin layer (about 1/8") of pumpkin mixture on each flatbread, add a layer of duck meat and crumbled feta and drizzle honey on top.  Bake at 350 another few minutes cheese begins to melt.  Remove and use a pizza cutter to slice into strips or squares.  Makes about 10 - 12 pieces

      For a sandwich: Spread a moderate amount of seasoned pumpkin purée on one
flatbread half (NOTE: You don't need to use as much as you see in the pictures, or you will not be able to eat it - it was just for show!). Add layers of duck meat and crumbled feta. Drizzle honey on top and close the sandwich with the other flatbread half. Brush a little melted butter on the outside of the flatbread.  Grill for about 5-6 minutes until the feta softens and the flatbread is toasted. Cut in half, serve immediately and enjoy!
Makes 4 panini

Pumpkin Pie Quiche

Pumpkin Pie Quiche

     This is the perfect Holiday Brunch dish and it's easy as...pie!  The recipe calls for a phylo dough crust, but you can also use a store-bought deep dish pie crust if you prefer.

- 1lb butternut pumpkin, skin removed
- 1 onion, cut into small wedge
- 2 tbsp olive oil
- 1 teaspoon garlic, crushed
- 4 eggs, beaten
- 1/2 c. whipping cream (I used crème fraîche)
- 1/2 c  milk
- 1 tbsp chopped parsley
- 1 tbsp chopped coriander
- 1tsp wholegrain mustard
- 6 sheets filo pastry
- 2 oz English spinach, blanched (I used frozen peas, about 2 handfuls)
- 1 tbsp grated parmesan cheese

1. Pre-heat the oven to 375 degree celsius. Slice the pumpkin into (1/2-inch) pieces, leaving the skin on. Place the pumpkin, onions, 1 tbsp olive oil, garlic and 1 tsp salt in a roasting tin. Roast for 1 hr, until lightly golden and cooked. 
* Note:  Or, if you are in a rush, pan-roast everything in a non-stick skillet and it is so much faster.
2. Whisk together the eggs, cream, milk, herbs and mustard. Season with salt
and freshly ground pepper.
3. Grease a loose-based fluted flan (tart) tin or ovenproof dish measuring
22cm (8 1/2-inches) across the base. Brush each sheet of filo with oil and then line the flan tin with the 6 sheets. Fold the sides down, tucking them into the tin to form a crust.
4. Heat baking tray in the oven for 10mins. Place the flan tin on the tray and arrange all the vegetables over the base. Pour the egg mixture over the vegetables and sprinkle with parmesan.
5. Bake for 35 to 40mins, or until the filling is golden brown and set.
Enjoy!

Pumpkin Mashed Potato w/ Fennel & Spinach, Serves 8

Pumpkin Mashed Potatoes

     I can’t believe I saw Thanksgiving decorations in the store during the first week of September.  I am nowhere near planning my menu yet, but I'm pretty sure this recipe is going to be on it.  In fact, its so easy you can make it anytime of the year, and its so versatile, you can adapt it to your own taste, removing the fennel & spinach and substituting garlic and a bit of crushed red pepper, or just leaving the pumpkin and sprinkling it with a bit of brown sugar and butter.  Mix it up a bit and you will be using this fun trick all year 'round. 
INGREDIENTS:
10 red potatoes, scrubbed and cut into chunks
1/2 tablespoon olive oil
1/2 bulb fennel, trimmed and finely chopped
2 cloves garlic, minced
2 15-ounce cans pure pumpkin puree
1 10-ounce package frozen spinach, cooked and well drained
1 cup buttermilk
2 teaspoons salt
DIRECTIONS:
Bring a large stockpot of water to a boil over high heat and boil potatoes
for 18 to 22 minutes or until tender. Drain and place in a very large bowl.
Meanwhile, heat olive oil over medium high heat in a medium skillet and
saute fennel for 6 to 8 minutes or until tender. Add garlic and saute one
additional minute.
Mash potato chunks in the large bowl with a fork. Mix in fennel, pumpkin
puree, spinach, buttermilk, and salt.

Pumpkin Mac & Cheese

INGREDIENTS
2 cups dried elbow macaroni (8 ounces)
2 tablespoonsbutter
2 tablespoonsall-purpose flour
1/2 teaspoonsalt
1/2 teaspoonground black pepper
1 cup whipping cream
1 cup whole milk
4 ounces Fontina cheese, shredded (1 cup)
1 15 ounce can pumpkin
1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 tablespoonolive oil
Sage leaves (optional)
DIRECTIONS
    1. Preheat oven to 350 degrees F. Cook pasta in a large pot following
package directions. Drain cooked pasta, then return to pot.
     2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir
in flour, salt, and pepper. Add whipping cream and milk all at once. Cook
and stir over medium heat until slightly thickened and bubbly. Stir in
cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into
pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart
rectangular baking dish.
     3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil;
sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top
is golden. Let stand 10 minutes before serving. If desired, sprinkle with
sage leaves.

Pumpkin Stew, 8 - 10

Pumpkin Stew

     "This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10 to 12 pound pumpkin [if you're baking it in the pumpkin and]; be sure not to overbake!"  Adapted from the original recipe by: Cathryn Gross.

INGREDIENTS
2 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons vegetable oil, divided
1 cup chicken broth
3 large potatoes, peeled and cubed
4 carrots, sliced
1 large green bell pepper, chopped
4 cloves garlic, minced
1 onion, chopped
Salt and ground black pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
2 tablespoons beef bouillon granules
1 sugar pumpkin
DIRECTIONS
     1. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
     2. Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
     3. Preheat oven to 325 degrees F (165 degrees C).
     4. Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
     5. Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

Roast Pumpkin and Feta Risotto, Serves 4

     "This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto." Adapted from the Original Recipe by: Mel Jade.  Use this as a side, or add grilled shrimp and/or chicken for a main dish with a side salad

INGREDIENTS
3 1/4 cups peeled, cubed pumpkin
1 tablespoon olive oil
4 cups vegetable broth
1/2 teaspoon chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 ounces feta cheese, cubed
salt and pepper
2 cups Arborio rice
DIRECTIONS
     1. Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
     2. Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
     3. Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
     4. When the pumpkin is almost done, place feta on a baking sheet, and bake
in preheated oven until the cheese is hot, and is beginning to melt along the edges.
     5. Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

Hamburger Dinner in a Pumpkin Bowl

Hamburger & Rice Dinner

INGREDIENTS
1 medium sugar pumpkin
1 1/2 pounds lean ground beef
1 onion, chopped
1 clove garlic, minced
1 1/2 teaspoons brown sugar
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
4 cans diced tomatoes with juice
3 cups shredded cabbage
1/2 julienned carrots
2 c. water & 1 cup uncooked white rice
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wash pumpkin, cut off top, scrape out seeds and discard.
3. Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Drain fat, add onion and garlic; saute slightly.
4. Add sugar, Italian herbs, salt, pepper, tomato, water and rice; mix thoroughly.
5. Layer inside of pumpkin with 1/3 of cabbage, carrots and beef and rice mixture. Repeat layers, replace lid and bake for 2 to 3 hours.

Chicken Enchiladas with Pumpkin Cream Sauce

    A simple, seasonal take on traditional enchiladas.  This recipe is so easy, you can put it together in 10 minutes if you have leftover rotisserie chicken, or short cuts, and have dinner on the table in half an hour.  The pumpkin cream enchilada sauce is delicately scented with nutmeg, cinnamon, and cumin, layered beneath a rich layer of crumbled Queso Fresco. Add a little cumin and chili powder to the chicken mixture if you like a little spice. It will be tempered by the sauce and you will end up with a dish no one can resist. 
INGREDIENTS:
1 sweet onion, thinly sliced
2 tablespoons butter
1 1/2 cup chicken, cooked and diced
1/2 cup canned pumpkin
1/2 cup heavy cream
1/2 cup chicken broth
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cumin
Dash of salt & pepper
8 corn tortillas
1 cup Queso Fresco, crumbled
1/4 cup. diced scallions
DIRECTIONS:
     In a saucepan, melt the butter over medium heat, then add the onion slices.  Saute until brown and caramelized, about 5 minutes. Add the chicken to the pan, stirring it to mix with the caramelized onions, then remove from the heat.     In a large bowl, whisk together the pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper. Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a medium-sized baking dish. Once all enchiladas have been rolled, spread the pumpkin cream sauce over the top.
     Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425 degrees for 20-25 minutes, or just until the tips of the cheese begins to brown. Garnish with diced scallions before serving.

Sautéed Pumpkin Gnocchi w/ Brown Butter & Sage, Serves 4

Pumpkin Gnocchi w/ Butter & Sage Sauce

INGREDIENTS
1/2 cup skim milk ricotta
1/2 cup canned pumpkin
1/2 cup freshly grated parmegiano reggiano
1 large egg yolk
1 teaspoon lemon zest (plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
1 cup all purpose flour, sifted plus more for dusting
3 tablespoons butter, divided
2 tablespoon olive oil, divided
2 tablespoons good quality balsamic vinegar
3 sprigs fresh sage, plus more for garnish
shaved parmegiano reggiano for serving

Preheat oven to 300F
1. Combine ricotta, pumpkin parmagiano, yolk, zest and salt in large bowl.
Mix well. Sprinkle half of the flour on the mixture, gently turn with
spatula a few times to incorporate. Dump mixture on clean, lightly floured
countertop or you can still do this in the bowl. Sprinkle remaining flour on
top of the mixture. Gently knead with your fingertips, just bringing
together the mixture until flour is incorporated through. This only should
take a minute or two. Any longer and you will be over-kneading.
2. Dust a clean, dry surface with a generous sprinkling of flour. Divide
dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut
gnocchi into 1″ pieces.
3. Heat a large frying pan or saute pan with just 1 tablespoon of the butter
and 1 tablespoon of olive oil. When hot, add a few gnocchi – enough to cover
surface but not touch each other. Fry on medium heat for 1-2 minutes, turn
and fry for another 1-2 minutes. Remove gnocchi, place on large baking sheet
to put into oven to keep warm. Repeat with rest of gnocchi.
4. When all gnocchi is finished, discard butter/oil in pan and clean pan
with paper towel. Heat pan on medium heat and when hot, add the remaining 2
tablespoons butter and the remaining tablespoon of olive oil. When hot, add
the fresh sage. Let the sage brown and sizzle (but not burn) for a couple of
minutes until very fragrant. Remove the sage and discard if you want (or
keep it in to eat). To the pan, add the balsamic vinegar and whisk. Let
simmer on low for 1 minute and pour over the gnocchi.
5. Serve with shaved parmegiano reggiano and a sage leaf for garnish.

Pan-Fried Pumpkin Gnocchi with Brown Butter Sage
As posted by Steamy Kitchen
Ingredients
1/2 cup skim milk ricotta
1/2 cup canned pumpkin
1/2 cup freshly grated parmegiano reggiano
1 large egg yolk
1 teaspoon lemon zest (plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
1 cup all purpose flour, sifted plus more for dusting
3 tablespoons butter, divided
2 tablespoon olive oil, divided
2 tablespoons good quality balsamic vinegar
3 sprigs fresh sage, plus more for garnish
shaved parmegiano reggiano for serving

Preheat oven to 300F
     1. Combine ricotta, pumpkin, parmagiano, egg yolk, zest and salt in a large bowl and wisk together well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on a clean, lightly floured countertop or if you prefer you can still do this in the bowl. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should
take a minute or two.  Any longer and you will be over-kneading.
      2. Dust a clean, dry surface with a generous sprinkling of flour. Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces.
      3. Heat a large frying pan or saute pan with just 1 tablespoon of the butter and 1 tablespoon of olive oil. When hot, add a few gnocchi – enough to cover surface but not touch each other. Fry on medium heat for 1-2 minutes, turn and fry for another 1-2 minutes. Remove gnocchi, place on large baking sheet to put into oven to keep warm. Repeat with rest of gnocchi.
     4. When all gnocchi is finished, discard butter/oil in pan and wipe clean with a paper towel. Heat pan on medium heat and when hot, add the remaining 2 tablespoons butter and the remaining tablespoon of olive oil. When hot, add the fresh sage. Let the sage sizzle (but not burn) for a couple of minutes until very fragrant. Remove the sage and save for garnish.   Add the balsamic vinegar to the pan and whisk. Let simmer on low for 1 minute to reduce, and pour over the gnocchi.
     5. Serve with shaved parmegiano reggiano and a sage leaf for garnish.

Adapted from Steamy Kitchen.com

Pasta w/ Pumpkin Sauce, Serves 4 - 6 (can also use ravioli)

Campanelle Pasta w/ Pumpkin Sauce

     Another pasta dish, meatless and healthy.  I happen to love pumpkin anything, but this may be one of my very favorite ways to eat it.  This one is a creamy pumpkin sauce spiced with cinnamon and nutmeg and flecked with fresh sage. It shouldn’t, but it all just works together perfectly. You can put it over any kind of pasta and, for a true luxurious meal, try it over ravioli!
INGREDIENTS
1 pound campanelle or penne pasta
2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
3 cloves garlic, grated
1 1/2 cups vegetable broth (or chicken broth)
One 15-ounce can pure pumpkin puree
1/2 cup heavy cream
2 to 3 oz goat cheese
1 tsp salt
½ tsp fresh cracked pepper (or 1/4 tsp crushed red pepper)
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
1 ½ tablespoon of chopped fresh sage
Grated parmigiano-reggiano cheese
DIRECTIONS
     Bring a large pot of water to a boil and add 2 to 3 tablespoons of salt. Add the pasta and cook until al dente. Drain.
     Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the shallots, rushed red pepper (if using), and garlic and cook until softened, about 5 minutes. Stir in the broth, pumpkin, salt, pepper and cream. Add the cinnamon and nutmeg and whisk in the goat cheese and 1 tablespoon of the fresh sage. Lower the heat and simmer until thickened, about 5 minutes.  Taste for seasoning and adjust if necessary. You can add a little of the Parmesan cheese & butter here if you like, it will thicken the sauce even more.
Toss the pasta with the sauce, cover and let sit off the heat for 5 minutes or so. Place in a serving bowl and top with the remaining fresh sage and a good dusting of the Parmesan cheese.
Serve with additional Parmesan cheese at the table.

 

Harvest Pumpkin Trifle, Serves 8

Pumpkin Trifle

    Here is an easy no-bake dessert where all you have to do is be able to make instant pudding and assemble layers of spiced pumpkin, cranberry sauce, and pound cake create a beautiful and delicious make-ahead dessert.  I would do it in a large clear trifle dish, but they're pretty made individually too!
INGREDIENTS
1 ounce frozen pound cake, cut into 1/2-inch cubes
2 - 4 tablespoons cream sherry or orange juice
1 16 ounce canwhole cranberry sauce
1/3 cup orange marmalade
1 15 ounce can pumpkin
1 4-serving-size package instant vanilla pudding mix
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 c. whipping cream (I used Cool Whip in place of cream, sugar & vanilla)
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup toasted chopped walnuts, toasted  (or any chopped nut you like)
DIRECTIONS
1. Divide cake cubes evenly among eight 10- to 12-ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2-1/2-quart clear serving bowl or souffle dish. Sprinkle cake with sherry or orange juice.
2. In a small bowl stir together the cranberry sauce and orange marmalade. Spoon mixture over cake cubes. In a large bowl stir together pumpkin, pudding mix, milk, cinnamon, and ginger until well combined. Spoon the mixture over cranberry layer.
3. In a chilled mixing bowl combine cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. (or skip the cream sugar & vanilla and use Cool Whip instead).  Gently spread over pumpkin layer. Cover; chill 2 to 5 hours. Sprinkle with walnuts before serving.

Pumpkin Jello Shots

Pumpkin Jello Shots.
Warning: Contains Alcohol!!

     How's this for a fun, light, after dinner pre-dessert: Pumpkin Pie Jello Shots!!  They are easy to make and just as tasty as pumpkin pie, maybe more.  The secret ingredient?  Rum.  Use a good one and enjoy, but please don't eat and drive....

INGREDIENTS:        White Layer
1 Small (5.6 Oz) Can Coconut Milk
½ cup Water
¼ cup Sugar
4 tsps plain gelatin
Pumpkin Layer
½ cup Water
½ cup Sugar
8 tsps plain gelatin
½ cup Canned Pumpkin
1 tsp Pumpkin Spice
½ cup Spiced Rum
Graham Cracker Layer
2 Sheets Graham Cracker
1 Tbsp Margarine

 

DIRECTIONS:   White Layer: Combine coconut milk, water, and plain gelatin in a small saucepan. Heat over medium-low setting until liquid begins to boil. Remove from heat. Pour liquid into shot glasses and refrigerate until set.                                                                                           Pumpkin Layer: Combine water, sugar, and plain gelatin in a small saucepan. Heat over medium-low setting until liquid begins to boil. Remove from heat and stir in pumpkin, pumpkin pie spice and spiced rum. Let cool a bit, then pour pumpkin layer over set white layer and refrigerate.       Graham Cracker Layer: Crush or blend graham crackers to form crumbs. Melt margarine. Combine graham cracker crumbs and margarine. Garnish each shot glass with a spoonful of graham cracker crumb mixture.

Pumpkin Mousse Trifle *as posted in Country Living.

Pumpkin Mousse Trifle

INGREDIENTS:

  • 1 cup(s) sugar
  • 5 large egg yolks
  • 3 1/2 cup(s) heavy cream
  • 15 ounce(s) canned pumpkin
  • 2 teaspoon(s) vanilla extract
  • 1 1/2 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) ground ginger
  • 1/4 teaspoon(s) ground nutmeg
  • 1/4 teaspoon(s) salt
  • 2 tablespoon(s) dark rum
  • 1 teaspoon(s) powdered gelatin
  • 3 ounce(s) shaved dark chocolate

DIRECTIONS

     Fill a large bowl halfway with ice water and set aside.  Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula -- about 10 minutes. Transfer to a medium bowl and set over the ice bath. Stir to cool.

     Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture. Pour into a shallow dish, cover and chill until cold and thick enough to fall from a spoon in heavy dollops -- about 8 hours or up to overnight.

     Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate shavings between top two layers. Serve chilled.

Read more: Pumpkin Mousse Recipe - Country Living

Pumpkin Mousse Parfaits

     This recipe is Ina's delicious, inventive take on the flavors of a traditional pumpkin pie. By Ina Garten

Pumpkin Mousse:

  • 1 envelope(s) (1/4-ounce) unflavored gelatin
  • 1/4 cup(s) dark rum
  • 1 can(s) (15-ounce) solid-packed pumpkin
  • 1/2 cup(s) granulated sugar
  • 1/2 cup(s) light brown sugar, lightly packed
  • 2 extra-large egg yolks
  • 2 teaspoon(s) finely grated orange peel
  • 1/2 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground nutmeg
  • 1/2 teaspoon(s) kosher salt
  • 1 1/2 cup(s) cold heavy cream
  • 1 1/2 teaspoon(s) pure vanilla extract

Cream1 cup(s) cold heavy cream; 1 tablespoon(s) granulated sugar;1 teaspoon(s) pure vanilla extract

Parfaits3 1/2 cup(s) chopped store-bought gingersnap cookies; 3 tablespoon(s) dry crystallized ginger (optional), very thinly sliced, for garnish

DIRECTIONS

  1. Prepare mousse: In small heatproof metal bowl, sprinkle gelatin over rum. Let stand 10 minutes to soften gelatin.
  2. In large bowl, whisk pumpkin, sugars, egg yolks, orange peel, cinnamon, nutmeg, and salt until well combined.
  3. To 2-quart saucepan, add enough water to come 1 inch up side. Heat to boiling, then reduce heat to simmer. Set bowl of gelatin mixture over simmering water. Heat until gelatin dissolves. Immediately whisk hot gelatin mixture into pumpkin mixture.
  4. In large bowl, with mixer with whisk attachment on high speed, beat cream and vanilla until soft peaks form. Fold cream into pumpkin mixture.
  5. Prepare cream: In large bowl, with mixer with whisk attachment on high speed, beat cream until it starts to thicken. Add sugar and vanilla; beat until medium peaks form. Do not overbeat.
  6. Assemble parfaits: Divide half of pumpkin mixture among 12 small parfait glasses. Divide chopped cookies among glasses. Top with half of whipped cream, then remaining pumpkin mixture. Dollop remaining whipped cream on top. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.
  7. To serve, garnish parfaits with crystallized ginger.

    Read more: Pumpkin Mousse Parfaits Recipe - Good Housekeeping