Back a few weeks ago I picked up a few pumpkins – one for cooking and one for carving. Since then, I’ve been serving up all sorts of random pumpkin creations, kinda like the Blueberry post this past summer.
But before ya can get to any recipes – you have to get the pumpkin cooked. Once you’re there, you’ve got a blank slate to cook a million different things. To do so, I simply cut it up and cook it in chunks on glass dishes. Then I slice off the ‘meat’ from the skin and puree the crap out of it in a blender (or food processor).
Once done with that, you’ll have a big ol’ bowl of pumpkin.
Unlike most of the items I cooked, this one required significant reconnaissance and intelligence gathering…from the local smoothie shop (Robek’s). Over the course of five visits and a few ‘curious’ phone calls, I had gathered the list of ingredients (Plain Soy Milk, Nonfat Frozen Yogurt, Pumpkin Puree). The only challenge was the shop never made it with the same quantity of ingredients each time. Nonetheless, I prevailed.
Pumpkin Macadamia Nut Biscotti:
My mom makes home made biscotti every year around this time, so I decided to take a slight twist on things. Turned out pretty good. My first batch of over a 100 pieces of biscotti lasted only about a week before it was all gone. So I made a second batch just tonight.
Another family staple is also my Mom’s pumpkin pie. Since moving out to DC, I’ve had to make my own pie each year. But armed with the super-secret recipe, I can recreate it on demand!
Pumpkin Cream Cheese:
This one was one of my favorites. It was SUPER easy to make, and tastes amazing. If ya don’t have a whole pumpkin on hand, just pick up a can of pumpkin to make this stuff. Totally awesome.
Pumpkin Pie Ice Cream:
I stumbled on this in the Ben and Jerry’s ice cream cookbook that regular readers know I swear by. As usual, it was a piece of cake…well…served with it anyway. Next time I think I’m going to freeze Pumpkin Pie, dice it up, and then toss it into the ice cream to really give it a good chunky flavor.
That’s my pumpkin ice cream ice cream in the container below next to the pie. I took some other photos, but accidentally deleted them.
Pumpkin Fettuccine with herb cream sauce:
Here was tonight’s dinner. I simply followed this slight variation on a fresh pasta recipe. I then used my regular techniques after that, and it worked perfectly. Oh, and then I made a herb cream sauce using a bunch of herbs from my still-not-dead-yet little deck herb garden.
What’s cool is you can see the nutmeg in the strands above.
Truffle Pumpkin Seeds:
I had some Truffle Salt hanging around the cabinets, so I took the seeds, baked them and then flavored a variation with both regular salt, and truffle salt. It came out quite good.
Lastly, I wanted to make these Pumpkin Pancakes…but alas haven’t had the time to do it yet. Also wanted to make some pumpkin bread and cupcakes…but both still on the to do list. Btw, if you feel ya missed out on grabbing a pumpkin – most local garden stores still have them (I just picked up a second one for Turkey Day).
Oh, and the Everyman Tri Best Endurance Blog contest closes in the next day or so – so if ya haven’t voted yet, I could use your help! It takes approximately two seconds, and requires no registration.
Have a good week!