Pumpkin recipes?
I have developed an intense addiction to pumpkin and have been looking for new ways to use it that go beyond the traditional pie. I really think pumpkin is an under-used flavor and I want to eat it all the time! Sweet, savory, I don't care. Either way it's delicious! Share your pumpkin recipes here! The more unique the better.
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7 Comments:
See the pumpkin bread recipe under Recipes just posted today. Also I would try baking pumpkin the way you do winter squashes. Butter and brown sugar, or various savoy combos. Pumpkin is also good in stew. At a dinner party recently I had a delicious Moroccan stew containing pumpkin. The hostess said the recipe is in the Moosewood Restaurant cookbook.
Blue Iris at 1:33PM on 10/17/08
I'm loving pumpkin too right now! I made this Autumn Turkey & Pumpkin Lasagna last weekend and have plans for some pumpkin stroganoff or pumpkin ravioli this weekend. YUMMMM.
bitchincamero at 1:45PM on 10/17/08
If you browse through all the food blogs, you might not consider it as unused. But I too adore pumpkin and think it's amazing. Here is just one of the loads of pumpkin recipes out there:
Pumpkin Muffins with Candied Ginger
Ingredients
Nonstick cooking spray
1/4 C. (1/2 stick) unsalted butter
1/2 C. brown sugar, firmly packed
1 large egg
1/2 C. canned pumpkin puree
1 tsp. freshly grated ginger root
1 C. all purpose flour
1/4 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/3 C. low-fat buttermilk
1/2 C. minced crystallized ginger
Directions
Preheat the oven to 350 F and spray 12 muffin tins with nonstick spray. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is very fluffy. Add the egg and mix on low speed to combine. Add the pumpkin puree and grated ginger root and mix again. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together. Fold in half of the flour mixture. Stir in the buttermilk. Fold in the remaining flour mixture and the crystallized ginger. The batter should be smooth, but be careful to not overmix. Fill the prepared tins halfway with the batter. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Transfer the muffin tins to a wire rack and cool for 10 minutes before removing the muffins.
Hillary
Chew on That
Chew on That at 2:29PM on 10/17/08
@Chew on That: I'm a big fan of the food blogs and I've seen lots of recipes, but mostly for bread or muffins. I guess what I meant is that you pumpkin often gets pigeon-holed in the baked goods category and isn't being used for its true gloriousness! But I know that our SE eaters are just so creative there are bound to be plenty of other options!
@bitchincamero: Love lasagna idea!! Love love love. Will try :)
seashore7 at 2:37PM on 10/17/08
I have made Pumpkin Mac & Cheese, which will also work with butternut squash. I also like this roasted pumpkin salad. I also make these stewed potatoes , and I add pumpkin to it on ocassion.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 8:13PM on 10/17/08
The Spiced Pumpkin Bread recipe on Epicurious is one of their most frequently searched and top-rated ones. I don't know how to link it here but have made it several times and it's very good.
Stephanie at 1:48PM on 10/18/08
My aunt puts chunks of roasted squash or pumpkin in her risotto and it's delicious.
buffy at 5:00PM on 10/18/08