5 Pumpkin Recipes for the Pumpkin Obsessed

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The return of pumpkin spiced lattes gets you unreasonably excited, you stock up on cans of pureed pumpkin with plans to work your way through the entire pumpkin-themed Pinterest board you’ve been doting on for months. And you just can’t ignore the pumpkin-sage ravioli on that restaurant menu that’s calling your name, beckoning.

You are the pumpkin obsessed. And we are here for you.

Pumpkin Chocolate Chiffon Pie

Pumpkin Chocolate Chiffon Pie

Ingredients

  • For the crust:
  • 3 tablespoons unsalted butter, melted, plus more for the pie plate
  • 24 chocolate wafer cookies (about 5 ounces)
  • 3 tablespoons sugar
  • 1/4 teaspoon finely grated orange zest
  • 2 ounces semisweet chocolate, finely chopped
  • 1/4 cup heavy cream
  • For the filling:
  • 1 1/4-ounce packet unflavored gelatin
  • 3/4 cup whole milk
  • 2/3 cup plus 1/4 cup sugar
  • 2 large egg yolks
  • 1 15-ounce can pure pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 3/4 cups cold heavy cream

Instructions

  1. Make the crust: Preheat the oven to 350 degrees F and butter a 9-inch pie plate. Pulse the chocolate wafers, sugar and orange zest in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared plate. Bake until set, 15 to 20 minutes, then transfer to a rack to cool completely.
  2. Combine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth. Pour into the cooled crust and spread over the bottom and up the side; set aside until the chocolate sets, about 20 minutes.
  3. Meanwhile, make the filling: Sprinkle the gelatin over 3 tablespoons water in a large bowl; let sit 5 minutes. Combine the milk, 2/3 cup sugar, the egg yolks, pumpkin, cinnamon, ginger and salt in a medium saucepan. Cook over medium-low heat, stirring, until the mixture bubbles, 6 to 8 minutes. Carefully whisk the milk mixture into the gelatin mixture until combined. Let sit at room temperature, stirring frequently, until cool but not set, 30 to 45 minutes.
  4. Beat 3/4 cup heavy cream in a bowl with a mixer until soft peaks form. Gently fold the whipped cream into the cooled pumpkin mixture, then pour into the prepared crust. Press plastic wrap directly on the surface and refrigerate until firm, at least 3 hours or overnight.
  5. Beat the remaining 1 cup heavy cream and 1/4 cup sugar until stiff peaks form. Spread on top of the pie.
http://food.lohudblogs.com/2014/10/07/5-pumpkin-recipes-for-the-pumpkin-obsessed/

Pumpkin Honey Doughnuts

Cook Time: 1 hour

Total Time: PT1H1/2M

Yield: 3 dozen.

Pumpkin Honey Doughnuts

The Associated Press.

Ingredients

  • 2 teaspoons instant yeast
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup warm water
  • 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1 egg
  • 1/3 cup honey
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon cinnamon
  • Vegetable oil, for frying

Instructions

  1. In a medium bowl, stir together the yeast, flour, salt and pumpkin pie spice. Stir in the water, pumpkin and egg until a thick, smooth batter forms. Cover with plastic wrap and allow to rest for 45 minutes.
  2. In a small saucepan over medium heat, combine the honey, sugar, lemon juice and cinnamon. Bring to a boil and stir well. Remove from the heat.
  3. In a large, deep skillet over medium-high, heat 1 inch of oil to 375 F.
  4. Working in batches, carefully drop the batter by the tablespoonful into the hot oil. A cookie or small ice cream scoop makes this easier. Turning occasionally, fry the doughnuts until deep golden brown all over and cooked through, about 5 minutes. Use a slotted spoon to transfer the fried doughnuts to a large bowl. Drizzle the honey syrup over the doughnuts and toss to coat. Repeat with remaining doughnuts. Serve immediately.

Notes

Nutrition information per serving: 80 calories; 25 calories from fat (31 percent of total calories); 2.5 g fat (0 g saturated; 0 g trans fats); 5 mg cholesterol; 12 g carbohydrate; 1 g fiber; 4 g sugar; 2 g protein; 30 mg sodium.

http://food.lohudblogs.com/2014/10/07/5-pumpkin-recipes-for-the-pumpkin-obsessed/

Pumpkin Latkes with Spiced Cranberry Sour Cream

Cook Time: 30 minutes

Serving Size: 10.

Pumpkin Latkes with Spiced Cranberry Sour Cream

Sour cream not on your Hanukkah-Thanksgiving menu? Applesauce is an easy and delicious substitute. By The Associated Press

Ingredients

  • 1 cup sour cream
  • 1/4 cup finely chopped dried cranberries
  • 2 tablespoons packed dark brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • Vegetable oil
  • 1 medium yellow onion, chopped
  • 1 small sugar pumpkin, peeled, seeded and shredded (about 3 cups)
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Toasted pecans, to garnish

Instructions

  1. In a small bowl, stir together the sour cream, cranberries, brown sugar, cinnamon, nutmeg and cloves. Set aside.
  2. In a medium skillet over medium, heat 1 tablespoon of vegetable oil. Add the onion and cook until very tender and well browned, about 12 to 15 minutes. Transfer the onion (reserving the skillet) to a medium bowl and mix in the shredded pumpkin, eggs, flour, salt and black pepper.
  3. Wipe out the skillet used to cook the onions. Return it to medium-high heat and add a 1 / 4inch of vegetable oil. Working in batches, scoop the pumpkin mixture by the heaping tablespoonful into the pan, 3 or 4 scoops at a time. Flatten each scoop with the back of the spatula and cook until browned on both sides and tender at the center, about 3 minutes per side.
  4. Transfer to a wire rack set over a baking sheet to drain. Serve topped with the cranberry sour cream and garnished with toasted pecans.

Notes

Nutrition information per serving: 140 calories; 80 calories from fat (57 percent of total calories); 9 g fat (3.5 g saturated; 0 g trans fats); 50 mg cholesterol; 12 g carbohydrate; 1 g fiber; 7 g sugar; 3 g protein; 220 mg sodium.

http://food.lohudblogs.com/2014/10/07/5-pumpkin-recipes-for-the-pumpkin-obsessed/

Maple Pumpkin Pie

Maple Pumpkin Pie

Ingredients

  • For the pie:
  • 9-inch prepared deep-dish pie crust in a pan
  • 15-ounce can pumpkin puree
  • 1 cup grade B maple syrup
  • 1 cup heavy cream
  • 4 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon dried ground ginger
  • 1/2 teaspoon nutmeg
  • Pinch salt
  • For the whipped cream:
  • 1 cup heavy cream
  • 1 teaspoon cinnamon
  • 1/4 cup sugar

Instructions

  1. Heat the oven to 350 F. Place the pie crust on a baking sheet.
  2. To make the pie filling, in a medium bowl, whisk together the pumpkin puree, maple syrup, heavy cream, eggs, cinnamon, ginger, nutmeg and salt. Pour into the prepared pie crust. Bake for 50 to 60 minutes, or until the center is just barely set. Set on a rack to cool completely.
  3. When ready to serve, make the whipped cream. In a medium bowl, whisk together the heavy cream, cinnamon and maple sugar until the cream forms soft peaks. Serve alongside the pie.
http://food.lohudblogs.com/2014/10/07/5-pumpkin-recipes-for-the-pumpkin-obsessed/

Fresh Pumpkin Pasta Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 cups, 4 servings

Fresh Pumpkin Pasta Sauce

Using a bright orange pureed pumpkin with give this sauce a stunning presentation. Look for the Cinderella variety the next time you are at the farmers market.

Ingredients

  • 1 cup red onion, ¼” dice
  • 1 tablespoon roughly chopped garlic
  • 3 tablespoons of extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 2 cups dry pasta
  • 3 cups of kale, sliced thin, I used Siberian Kale from Mobius Fields
  • 2 cups fresh roasted pumpkin puree
  • ½ - 1 tablespoon of fresh sage, roughly chopped
  • 4 oz. Chèvre
  • ¼ cup chopped roasted hazelnuts
  • ¼ cup chives, sliced thin

Instructions

  1. In a small pot saute the onions and garlic with olive oil and a good pinch of salt and pepper. Saute for 5-8 minutes, or until golden brown.
  2. Bring a pot of salted water to boil and add the pasta. Cook according to the package instructions to al dente.
  3. Add the kale to the onions and saute for 2-3 minutes mixing well, seasoning with a pinch of salt and pepper. Add ¼ cup of the pasta water and allow the kale to steam a bit.
  4. Mix in the pumpkin and turn off the heat. Add the sage and another ½ cup of the pasta water.
  5. Drain the pasta, reserving 1 cup of the water. Mix the pasta into the sauce and add a little water as needed to thin it out.
  6. Divide between the bowls and top with the Chèvre, hazelnuts and chives. Serve warm.

Notes

For this recipe I used an heirloom variety called Rouge Vif d'Etampes. Also known as a Cinderella pumpkin, due to its shape. This particular squash has a lot of water, so you will want to drain it once cooked and pureed.

http://food.lohudblogs.com/2014/10/07/5-pumpkin-recipes-for-the-pumpkin-obsessed/

 

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About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.

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