Pumpkin isn’t just for pie anymore. Actually, many cooks discovered pumpkin’s potential long ago. Try it in pancakes, soup or other desserts. Whether you select fresh or canned, these recipes are real family pleasures.
Pumpkin Caramel Crème Brulee
1 cup heavy cream
1 cup half and half
¾ cup pumpkin
¼ cup dulce de leche
2 tsp. pumpkin spice
1 whole egg
3 egg yolks
1/3 cup dulce de leche dash of salt
Sugar mixture for caramelized top
½ cup brown sugar
¼ cup sugar
Mix cream, half and half, pumpkin, ¼ cup dulce de leche, and spice in a medium saucepan until hot. Whisk eggs and 1/3 cup dulce de leche in a large bowl. Temper warm cream into eggs by slowly whisking it in. Divide mixture evenly into 6 ramekins. Arrange ramekins in a 9 x 13” baking dish. Carefully transfer pan to the oven and add enough hot water to go halfway up the side of the ramekin. It is very important for your water to be hot for the custard to set properly. Ramekins should not touch so that water surrounds each one. Bake 35-40 minutes in a 325° oven. Remove from water, cover and refrigerate until ready to serve.
Mix sugars together and sprinkle 2 Tbsp. Of the mixture on each Crème Brulee. Using a kitchen torch, melt the sugar by waving the flame 4”-6” over the surface. You may also place these under a broiler, watching carefully until caramelized. Makes 6
Start your fall morning off with these delicious pumpkin pancakes.
1½ cups cake flour
½ tsp. salt
1 Tbsp. baking powder
2 Tbsp. honey
1 cup of fresh or canned pumpkin
1 beaten egg
2 tsp. vanilla
1 1/3 cups milk – I used unsweetened almond milk
½ tsp. pumpkin spice
½ cup pumpkin seeds-hulled
Mix flour, salt and baking powder together in a medium bowl. In another bowl, mix together honey, pumpkin, egg, vanilla, pumpkin spice and milk. Slowly stir in dry ingredients, making sure not to over-mix. Melt a small amount of butter on a medium heat griddle. Pour pancake batter onto griddle to make pancakes. Sprinkle each pancake with 8-12 pumpkin seeds. Flip pancakes after 1-2 minutes. Serve with butter and maple syrup. Serves 4
This quick and easy weekday soup is healthy and filling.
2 Tbsp. olive oil
1 medium yellow onion-diced
2 cloves garlic-minced
1 Tbsp. minced fresh or candied ginger
4 cups of fresh pumpkin (or two 15 oz. cans)
2 cups chicken stock
1 15 oz. can coconut milk (not cream of coconut)
1 Tbsp. honey
1 Tbsp. hot sauce
2 tsp. salt
Toasted pumpkin seeds
Sauté onions in olive oil over medium heat until soft, about 4 minutes. Add garlic and ginger and continue cooking about 1-2 minutes. Stir in pumpkin, stock, milk, honey, hot sauce and salt. Bring to a boil and simmer for 30 minutes until the soup thickens. For an extra-creamy texture, use an immersion blender and puree until smooth. Garnish with toasted pumpkin seeds. Serves 4
Roasted Pumpkin Seeds
1 cup rinsed pumpkin seeds
2-3 Tbsp. melted butter
Sprinkle with salt or favorite seasoning Bake in a pre-heated 300° oven for 45 minutes, stirring occasionally until golden brown.
- Select pie or sugar pumpkins weighing about 4-6 pounds. Larger pumpkins are too stringy and do not have a good texture or taste for baking.
- Slice the top off, about an inch below the stem. Cut the pumpkin in half. With a spoon scrape the seeds and pulp from the center of the pumpkin into a bowl. Save the seeds for roasting.
- On a foiled cookie sheet, bake skin side down, for 45-60 minutes in a 375° oven, or until tender.
- Allow the pumpkin to cool slightly before scooping out the flesh. You may mash or puree it in a food processor at this point.
- Fresh pumpkin can be frozen for up to six months.
About the author: Debbie Denissen writes about food for McKinney Magazine.