Food Network Magazine had a wonderful insert included in their October 2013 issue, featuring “50 Things to Make with Canned Pumpkin.” This insert was the inspiration for my Pumpkin Deviled Eggs, which turned out to be pretty freaking amazing if I do say so myself. The finely chopped apple, toasted-sugared pecans, and crumbled bacon really make them something special. Here are 15 of my favorite ideas that were included in the magazine insert.
- Yogurt – Whisk 1 cup vanilla Greek yogurt, 1/4 cup pumpkin and 1/4 teaspoon pumpkin pie spice.
- Oatmeal – Simmer 1 1/2 cups skim milk, 1 cup quick oats and 1/2 cup pumpkin, 1 minute. Stir in 2 tablespoons brown sugar, 1 tablespoon butter, 1/2 teaspoon pumpkin pie spice and a pinch of salt.
- Scones – Whisk 2 cups flour, 1/3 cup sugar, 1 tablespoon baking powder and 1 teaspoon pumpkin pie spice. Work in 1 stick cubed cold butter with a pastry blender. Whisk 2/3 cup pumpkin and 3/4 cup cream; stir into the flour mixture. Pat into an 8-inch square on a floured surface, then cut into 16 triangles. Transfer to a baking sheet and bake at 400 degrees, 20 minutes.
- Grits – Simmer 2 1/2 cups water, 1/2 cup pumpkin and 3/4 cup quick grits, 5 minutes. Stir in 2 tablespoons butter and 1 cup shredded cheese.
- Crostini – Mix 5 ounces goat cheese, 1/3 cup pumpkin, 1 teaspoon maple syrup, and salt and pepper. Spread on toasted baguette. Top with crumbled cooked bacon.
- Deviled Eggs – Halve 12 hard-cooked eggs. Mash the yolks with 1/3 cup each pumpkin and mayonnaise, 1 teaspoon Dijon mustard and 1/2 teaspoon each ground coriander and salt. Spoon into the whites.
- Vinaigrette – Whisk 2 tablespoons each cider vinegar and pumpkin, and 1 teaspoon Dijon mustard; whisk 1/4 cup olive oil. Season with salt and pepper.
- Curried Soup – Simmer one 15-ounce can pumpkin, 2 cups chicken broth and 1/2 cup cream, whisking, 5 minutes. Toast 2 tablespoons curry powder in 1 tablespoon butter; add to the soup along with the juice of 2 limes. Top with plain yogurt and cilantro.
- Grilled Cheese – Mix 2 tablespoons each pumpkin, grainy mustard and honey. Spread on bread and sandwich with jack cheese and cooked bacon. Cook in a hot buttered skillet until golden.
- Cornbread – Mix 1 cup each cornmeal and flour, 2 tablespoons sugar, 2 teaspoons baking powder and 1 teaspoon kosher salt. Whisk 1 cup each pumpkin and milk, 2 eggs and 3 tablespoons melted butter; stir into the cornmeal-flour mixture. Fold in 1 cup shredded pepper jack. Spread in a hot oiled 10-inch cast-iron skillet. Bake at 400 degrees, 30 minutes.
- Focaccia – Mix 3/4 cup pumpkin, 1 tablespoon olive oil and 1 teaspoon chopped rosemary. Stretch 1 pound pizza dough until 10 by 12 inches; top with the pumpkin mixture, grated parmesan and more rosemary. Bake on a preheated pizza stone at 450 degrees until golden, 8 to 10 minutes.
- Polenta – Combine 4 cups water, 1 cup pumpkin and 2 bay leaves in a pot; bring to a simmer. Whisk in 1 cup polenta and cook, whisking, until creamy, 20 minutes. Whisk in 2 tablespoons butter and 1/2 cup grated parmesan. Top with crumbled gorgonzola. (Remove bay leaves before serving.)
- Pasta Alfredo – Saute 10 sage leaves in 2 tablespoons butter. Whisk in 1 cup each pumpkin and cream, and a pinch of nutmeg; simmer 5 minutes. Toss with 12 ounces cooked pasta. Top with grated parmesan.
- Caramel Sauce – Whisk 3/4 cup caramel sauce, 1/2 cup pumpkin and 2 tablespoons bourbon. Serve over ice cream.
- Lattes – Whisk 2 1/4 cups milk, 1/4 cup sugar, 3 tablespoons pumpkin, 1 tablespoon vanilla, 1/2 teaspoon pumpkin pie spice and 1/4 cup espresso in a saucepan; bring to a simmer. Pour into 2 mugs.
This is the perfect time of year to add a little something extra to an everyday recipe, while using a seasonal ingredient. Keep an eye out in your local paper for sales on canned pumpkin, and stock up now for a lot less.
ORIGINALLY POSTED 11/22/2013
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