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Delicious Dishes to Cook with Pumpkin

I used to not be a pumpkin fan at all. I would make an exception for my mom’s famous pumpkin roll during the holidays, but I think I like that because the abundance of cream cheese drowns out most of the pumpkin. I have never tasted pumpkin pie (I think it’s a texture issue). And the smell of pumpkins during carving makes me positively ill, so the thought of eating pumpkin seeds?! Blech. But…

Two years ago I decided that I could totally make a homemade cheesecake. I found a pumpkin cheesecake recipe and it was amazing. People were impressed, and I was impressed at how simple it was. Last year I received a recipe from a friend for pumpkin chili. Sounds bizarro, right? Well, I made it once, and then made it again…it’s pretty fabulous. And this morning, I’ve been cruising around online getting into the holiday spirit, and I keep stumbling across pumpkin recipes that sound delicious. So I thought I’d gather them up and share.

First up, my friend Amanda Johnson Pettit’s award-winning pumpkin chili.

Pumpkin Chili

This chili is thick and rich because of the addition of pumpkin and has a smoky-sweet flavor from the chipotle, lots of garlic, brown sugar and spices. It’s unusual, but very delicious.

2 pounds lean ground beef

1 large onion, diced

10 cloves garlic, minced

1 15-oz can black beans

1 15-oz can pinto beans

1 46-ounce can tomato juice

1 28-ounce can stewed tomatoes in juice

1 cup canned pumpkin puree

2 teaspoons pumpkin pie spice

1 teaspoon ground cumin

1 tablespoon chili powder

1 tablespoon minced canned chipotle peppers in adobo sauce

1/4 cup brown sugar

1/2 teaspoon salt, or to taste

Cornbread or warm tortillas (optional)

In a Dutch oven (I’ve made this in a crockpot and on the stove), over medium heat, brown meat and drain. Stir in onion and garlic, then cook 5 minutes longer. Stir in remaining ingredients and simmer for 1 hour. Serve with cornbread or warm tortillas.

Next up on the journey to pumpkin gluttony: Pumpkin Mac & Cheese with Bacon.

Pumpkin Mac n’ Cheese with Bacon 8095890362_edd2287b16_o

yield: 6 SERVINGS

1 lb. short cut pasta, such as rotini

8 slices bacon, sliced

1 cup diced onion

1 large clove garlic, minced

1 cup pumpkin

1/4 teaspoon thyme

1/8 teaspoon cinnamon

pinch nutmeg

salt & pepper, to taste

1- 15 oz. jar prepared Alfredo Sauce

3/4 cup milk

1/2 pound grated fontina cheese (or gouda or mozzarella)

1/3 pound grated sharp cheddar cheese

plain ruffles chips, for garnish {optional}

Bring large pot of water to boil. Salt the water and cook pasta until al dente. Drain and set aside. Place hot pot back on heat and cook bacon until browned and crispy {or cook how you like it}. Remove bacon from pot and drain onto paper towels. In the bacon grease, sauté onions and garlic until softened, 5 minutes. Stir in pumpkin, spices and alfredo sauce. Pour milk into dirty alfredo sauce jar, replace lid, shake and pour into pot. Stir until combined. Sprinkle in cheeses and stir slowly to melt. Stir in cooked pasta and half the cooked bacon. Spoon into dishes and top with remaining bacon and crumble chips over top and serve immediately. –Recipe & photo courtesy laurenslatest.com

Pumpkin Buttermilk Pancakes pumpkinpancakes-e1379644450744-434x434

3/4 cup canned pumpkin

1 1/4 cup all purpose flour

1 1/4 cup whole wheat flour

1/4 cup brown sugar

4 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1 tsp. ginger

1 tsp. nutmeg

1/4 tsp. cloves

3/4 cup canned pumpkin puree

2 cups buttermilk, well shaken

1/4 cup butter or coconut oil, melted

2 large eggs

In a large bowl, whisk the flours, sugar, baking powder, salt, and spices. Set aside. In a small bowl, whisk the pumpkin, buttermilk, butter or coconut oil, and eggs until well combined. Pour the wet ingredients into the dry ingredients and fold together until just combined. There will still be lumps in the batter.

Heat a skillet over medium heat and grease with butter or oil. Once it is heated, add 1/4-1/3 cup of batter to the skillet. Once the edges are set and the top bubbles (about 3 minutes), flip the pancake and cook for about another 3 minutes. Remove to a plate and continue with the rest of the batter. Serve warm with maple yogurt.

Maple Yogurt

1 cup plain yogurt

1 T. maple syrup

Mix yogurt and syrup. Pour over pancakes. –Recipe and photo courtesy babble.com

Keep in mind that Aldi currently has a Pumpkin Spice pancake mix in a box on store shelves, and it’s fabulous. A nice cheat if you have a starving family clamoring for pancakes RIGHT NOW.

Pumpkin Spice Puppy ChowSpiced-Pumpkin-Puppy-Chow-6

This sugary snack mix gets a festive twist with pumpkin spices and mallowcreme pumpkins. Be warned – this stuff is addicting! This recipe may easily be halved or doubled.

yield: 10 CUPS prep time: 10 MINUTES total time: 10 MINUTES

13.5 oz box (about 7-8 cups) Cinnamon Chex cereal, or Rice Chex

12 ounces orange candy melts or pure white chocolate

3 teaspoons ground cinnamon, divided

1/2 teaspoon ground nutmeg*

1/2 teaspoon ground cloves*

1/4 teaspoon allspice*

1 cup confectioners’ sugar

1-2 cups mallowcreme pumpkins*

Pour the cereal into a large bowl. Set aside.

In 20 second increments, melt the candy melts or white chocolate in a medium microwave-safe bowl. Stir after each increment until melted and completely smooth. Stir in 2 teaspoons of cinnamon, the nutmeg, cloves, and allspice until combined.  Pour mixture over cereal and toss gently to coat each square.  Be gentle, the squares break easily.

Pour the confectioners’ sugar and 1 teaspoon of cinnamon into a large zipped-top bag.  Add the coated cereal and shake until each piece is coated. Pour back into a large bowl and discard excess confectioners’ sugar. Toss in the mallowcreme pumpkins. Use 1 – 2 cups, whatever amount you prefer.  Cover and store puppy chow for up to 2 weeks.

*Instead of nutmeg, cloves, and allspice – you may use 1.5 teaspoons of pumpkin pie spice.

*Instead of mallowcreme pumpkins, try adding 1 cup of Pumpkin Spice M&Ms or Candy Corn M&Ms, 1 cup of Pumpkin Spice Hersheys Kisses, 1 cup of cinnamon chips, 1/2 cup of orange sprinkles, or even 1 cup of salty pumpkin seeds (which will cut the sweetness of the snack mix). –Recipe and photo courtesy of sallysbakingaddiction.com. I’ve not made this particular recipe, but I’ve made plenty of others by Sally and they’re all fabulous. And she has a cookbook coming out in the spring! I’m getting off-track here.

This should get you through your pumpkin fix for the next few days, at least. If anyone has any other perfect pumpkin ideas, please feel free to send them to us at info@moreclaremore.com

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