Tis the season for pumpkins — whether carved into Jack-o’-lanterns, tucked into home décor, or featured on the dinner table. Think outside the pie plate when it’s time for pumpkin recipes. Sure, there’s the classic pumpkin pie that graces so many holiday menus, but the flavor of this gorgeous gourd might just surprise you when crafted into spicy soup or pumpkin macaroni and cheese. From dinner to dessert, sweet to savory, these are a few of the pumpkin recipes you should try this holiday season.
SPECTACULAR PUMPKIN PIE
Ingredients:
• 1/2 (15-oz.) package refrigerated pie crusts
• 2 cups crushed gingersnaps (about 40)
• 1 cup pecans, finely chopped
• 1/2 cup powdered sugar
• 1/4 cup butter, melted
• 1 (15-oz.) can pumpkin puree
• 1 (14-oz.) can sweetened condensed milk
• 2 large eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 7 thin ginger cookies, halved (optional for garnish)
• Whipped cream, toasted pecans, cinnamon (if desired for garnish)
Directions:
Preheat oven to 350 degrees. Place piecrust into a 9-inch, deep-dish pie plate according to package directions. Fold edges under and crimp. Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2-inch up sides of piecrust. Bake at 350 degrees for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet. Bake at 350 degrees for 60 to 90 minutes, or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. Insert ginger cookies around edge of crust (optional). Let cool completely on a wire rack (about 1 hour). Dollop with whipped cream and sprinkle with pecans; dust with cinnamon (if desired).
CREAMY SOUTHWESTERN PUMPKIN SOUP
Add a little Southwestern flair to creamy pumpkin soup with jalapeños, chili powder, cumin, and cilantro. This sweet-and-spicy mix will become a go-to fall favorite.
Ingredients:
• 2 tablespoons butter or margarine
• 1 large onion, chopped (about 2 cups)
• 1 jalapeño pepper, seeded and chopped
• 2 garlic cloves, minced
• 5 cups chicken broth
• 1 large baking potato, peeled and chopped (about 2 cups)
• 1 1/4 teaspoons salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 (15-ounce) can pumpkin puree
• 1/4 cup chopped fresh cilantro
• 2 cups milk
• 3 tablespoons fresh lime juice
• Sour cream, fresh cilantro sprigs (if desired for garnish)
Directions:
Melt butter in a Dutch oven over medium heat. Add onion, jalapeño pepper, and garlic; sauté 15 minutes. Add chicken broth and next 4 ingredients; cook, stirring often, 30 minutes or until potato is tender. Remove from heat and let cool slightly (about 5 to 10 minutes).
Process potato mixture, pumpkin, and cilantro, in batches, in a food processor or blender until smooth, stopping to scrape down sides. Return mixture to Dutch oven; stir in milk, and simmer 10 minutes or until thoroughly heated. Stir in lime juice; garnish, if desired.
PUMPKIN MAC AND CHEESE
Comfort-food staple macaroni and cheese has never had it this good. Canned pumpkin, Fontina cheese, and chopped walnuts enhance this yummy dinnertime favorite.
Ingredients:
• 2 cups dried pasta of choice (8 ounces)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup whipping cream
• 1 cup whole milk
• 4 ounces Fontina cheese, shredded (1 cup)
• 15-ounce can pumpkin puree
• 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 tablespoon olive oil
• Snipped parsley or sage leaves (if desired for garnish)
Directions:
Preheat oven to 350 degrees. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
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.
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 snipped parsley or sage leaves.