In Season: Pumpkin
Photo: Lady_Fox
Pumpkin, versatile and delicious, is one of the quintessential fall vegetables. A member of the genus Curcubita, pumpkin comes from the same family as gourds and squash. Characterized by a bold orange or yellow color, round shape, and thick skin, pumpkins make the perfect fall decoration, or their seeds can be used for snacking, and flesh as an ingredient in countless dishes. In the United States alone, 1.5 billion pounds of pumpkin are produced each year, in crops that are planted in late July just in time for the fall harvest. I think it's safe to say Americans are pounding some serious pumpkin!
Pumpkin recipes and tips, after the jump.
I am not ashamed to admit that I'm a sucker for pumpkin purée. There is something irresistibly convenient about acquiring one of my favorite fall ingredients with the twist of a can opener, rather than the laborious process of making my own. Perhaps memories of pumpkin carving on my front porch steps equipped with a less than adequate "carving knife" come rushing back in a wave of frustration.
However, this fall I have vowed to do to it the "old fashioned way" and make my own purée. With Halloween and other autumnal celebrations rapidly approaching, I hope that you, too, will take full advantage of this fall vegetable. Below are some recipes to get you started.
Pumpkin Recipes and Ideas
Sweet
- Spiced Pumpkin Muffins with Pepitas
- Pumpkin Seed Brittle
- Cook's Illustrated Pumpkin Pie
- Pumpkin Whoopie Pies with Cream Cheese Filling
- Pumpkin Pie Brûlée
- Sour Cream Pumpkin Pie
Savory
- Pumpkin Fritters
- Chestnut, Pumpkin, and Farro Soup
- Pumpkin Orzo with Sage
- Pumpkin and Leek Soup
- Pumpkin Turkey Chili
- Spiced Pumpkin Bisque with Pumpernickel Soldiers
How do you like to use pumpkin?
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6 Comments:
Just so you know, the pumpkin they use for canned pumpkin is not the standard orange pumpkin you think of when you think of pumpkin. Rather, it's something called a Dickinson pumpkin that looks more like a butternut squash. The standard jack-o-lantern pumpkin isn't really made for eating so much...
film_score at 1:57PM on 10/17/09
I roasted and pureed a pie pumpkin but the texture is much looser than canned pumpkin. Can I still use it in recipes that call for canned pumpkin? Should I adjust the liquid?
cholderby at 2:41PM on 10/17/09
Pumpkins are for carving and squash is for cooking. I grow both, and I've tried cooking both, and squash is the winner hands down. Hubbard, Bonbon, Butternut and Buttercup are more flavorful, meatier, drier and much less stringy than pumpkin.
Whether you have squash or pumpkin, here's the easiest way to make a nice, thick puree: Put a whole squash or pumpkin in the microwave on high for two minutes to make it easy to cut in half; put both halves cut-side down on a lightly oiled or greased baking sheet; roast at 375 degrees for 20 minutes, then carefully turn the halves cut-side up and continue roasting until a butter knife passes through the flesh like, well, butter; let the squash cool; scoop the flesh into a bowl and mash by hand, with a handheld blender, in a blender or in a food processor.
Line a colander with some cheesecloth or some paper coffee filters, place it in the sink or onto a bowl and pour in the puree; let it drain for about half an hour. Use in any recipe than calls for canned pumpkin.
If you use pumpkin and don't let it drain, or if you boil the pumpkin instead of bake or roast it, you'll have to adjust the recipe to compensate for the extra liquid.
I think it was on an episode of Unwrapped that I learned that almost 90% of the brands of canned pumpkin are actually squash, and that it's not false advertising to put "pumpkin" on the label.
betteirene at 9:46PM on 10/17/09
Thanks for all your comments! Using a "regular" pumpkin to make a puree can be difficult and yes, there will be an excess liquid problem. However, I simply reduce the puree (after cleaning, baking, scooping, emuslifying, and straining) by simmering over low heat until the liquid evaporates. After about 30 minutes I achieved my desired consistency. I hope this helps!
Claire Sellers at 6:12PM on 10/18/09
i am eating one of those spiced pumpkin muffins with pepitas as i type this. I made two dozen over the weekend. They are incredibly tasty.
mr guy at 10:41AM on 10/19/09
weird question, but after carving a pumpkin, how does one prevent blue furry mold from growing inside? i had a lot of hard work go down the drain in a matter of days b/c of that.
gastronomeg at 11:14AM on 10/19/09