Tag Archives: Pumpkin

Bourbon-Caramel Pumpkin Tart

Bourbon-Caramel Pumpkin Tart

I have a bone to pick with America’s end-of-year food-centric holidays. Why is it that all the flavors of Thanksgiving are still acceptable to serve at Christmas, except pumpkin? I mean, sweet potatoes, cranberries, Brussels sprouts, green beans, sage, turkey, pecans, apples – they’re all carried over past the fourth Thursday in November, but pumpkin is abruptly dropped and seemingly considered verboten even one day past Turkey Day. Why? I mean seriously, who made that rule?

Bourbon-Caramel Pumpkin Tart

Bourbon-Caramel Pumpkin Tart

I’m not accepting this. Pumpkin isn’t that different from the rest, and too many people love it to just wantonly disregard it with such a thud. It should be in our collective repertoire until at least December 25th.

Bourbon-Caramel Pumpkin Tart

If you agree, then you just have to make this superb pumpkin dessert for your Christmas feast. It’s more work than a typical pumpkin pie, but it’s also much more special, and more than delicious enough to be worth it. One small change I made to Fine Cooking’s recipe: they call for candying raw unsalted pepitas. I didn’t do that for two reasons. One, because it’s yet *another* step in an already involved and time-consuming recipe; and two, because online reviewers said it made the tart too sweet. I was extremely happy with my results. Enjoy!

Bourbon-Caramel Pumpkin Tart

Source: slightly adapted from Fine Cooking Magazine

Ingredients:

CRUST:
1 1/3 cups all-purpose flour
6 tbs fine cornmeal
1 tbs granulated sugar
½ tsp kosher salt
8 tbs cold, unsalted butter, cut into cubes
1 large egg
1 large egg yolk
1 tsp vodka

CARAMEL:
½ cup packed brown sugar
2 tbs unsalted butter, cut into ½-inch pieces
½ tsp kosher salt
1 cup heavy cream
¼ cup bourbon

FILLING:
4 oz. cream cheese, softened
1/3 cup packed brown sugar
1 large egg
1 large egg yolk
¾ cup plus 2 tbs canned pure pumpkin puree
1 tsp cinnamon
¾ tsp ground ginger
¼ tsp freshly grated nutmeg
Pinch of kosher salt
½ cup half-and-half

A few handfuls of salted, roasted pepitas, for garnish

Directions:
First make the CRUST: pulse the flour, cornmeal, sugar, and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal or wet sand. Combine the egg, egg yolk, vodka and 1 tbs ice water in a small bowl. Add the egg mixture to the processor and pulse until the mixture just comes together, adding more water 1 tsp at a time as needed, up to 2 tbs. Dump the dough onto a piece of plastic wrap and use the wrap to help gather the dough into a disk. Wrap and refrigerate for at least 30 minutes.
On a floured work surface, with a floured rolling pin, roll the dough out into a 13-inch circle. Carefully transfer the dough to a greased 9-inch springform pan, gently pressing it into the bottom and up the sides of the pan without stretching it. Tear any high areas of the dough so that the height is about ½ an inch below the rim of the pan; the edge will look ragged. Cover and refrigerate for at least 30 minutes and up to 24 hours.
Position a rack in the bottom third of the oven and preheat to 350 F.
Prick the bottom of the crust with a fork at 1-inch intervals, line it with aluminum foil, and fill it to the top with dried beans, gently pressing them against the sides. Bake until the edges are firm, 15 minutes. Carefully remove the foil and beans. Return the crust to the oven and bake, rotating the pan once and popping any bubbles with a toothpick, just until the bottom is firm, about 10 minutes. Cool on a wire rack for at least 15 minutes. Leave the oven on.
Now make the CARAMEL: in a 2-quart saucepan, cook the brown sugar, butter and salt over medium heat, stirring until the sugar melts and begins to darken around the edges, about 5 minutes. Slowly whisk in the cream (some sugar may seize) and simmer, whisking occasionally, until smooth and thick, 7-9 minutes. Whisk in the bourbon and simmer, whisking occasionally, another 2-3 minutes. Transfer to a heatproof measuring cup. Pour 1/3 cup caramel over the bottom of the cooled crust and spread it evenly with a small offset spatula. Refrigerate at least 15 minutes to set the caramel. Leave the remaining caramel at room temperature.
Make the FILLING: in a stand mixer fitted with the paddle attachment, beat the cream cheese and brown sugar on medium speed until light and fluffy. Add the egg, and then the egg yolk, beating until combined. Add the pumpkin, cinnamon, ginger, nutmeg and salt. Mix thoroughly until combined. Reduce speed to low and add the half-and-half. Mix until just combined.
Slowly pour the filling into the crust. Bake until filling has puffed slightly and its surface no longer appears wet, 35 to 40 minutes. It’s okay if cracks form, they’ll be covered later. Cool the tart on a rack until the filling is completely cooled and warm, about 1 hour.
If the remaining caramel sauce is no longer pourable, warm it in the microwave until pourable. Drizzle the remaining caramel over the custard and spread it evenly. Sprinkle the pepitas around the edges of the top caramel and press lightly. Cover the tart with plastic wrap and refrigerate at least 4 hours and up to 24 hours. To serve, run a thin knife around the edge of the tart and remove the side of the pan. Transfer to a serving plate and serve chilled.

Pumpkin Olive Oil Bread

Pumpkin Olive Oil Bread

Thanksgiving is mere days away, and thus begins the food blogger surge in trying to get all our pumpkin recipes worth sharing onto our blogs before the fourth Thursday of November, lest we seem uncouth, or hurt our SEO ratings, lol! Or maybe this is just me – I feel this crunch every year.

Pumpkin Olive Oil Bread

Whatever reality happens to be, I am in fact sharing a pumpkin bread with you; not because I think it’s unique to do so, but because it’s on my home cooking bucket list, and because it’s extremely delicious.

Pumpkin Olive Oil Bread

Of course, anything that comes from Ovenly is going to be so. While I must admit that I’ve never met a pumpkin bread I didn’t like, this one is exceptionally good, and I’d be perfectly happy with my life were I to only eat this particular pumpkin bread from now on. If you’re needing a go-to, I speak quite highly and think you should land here. Enjoy!

Pumpkin Olive Oil Bread

Source: Ovenly by Agatha Kulaga and Erin Patinkin

Ingredients:
3 ½ cups all-purpose flour
2 tsp baking soda
1 ½ tsp salt
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
½ cup unsalted butter
3 cups granulated sugar
1 (15 oz.) can pumpkin puree (not pie filling)
2/3 cup water
½ cup olive oil
4 large eggs
Turbinado sugar, for topping the loaves

Directions:
Preheat your oven to 350 F. Grease two 9×5-inch loaf pans. Set aside.
In a medium bowl, combine the flour, baking soda, salt, and all the spices.
In a small saucepan over low heat, melt the butter and set aside to cool (alternatively, you can do this in a microwave if you prefer).
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large mixing bowl), blend the sugar, pumpkin puree, water, olive oil, and melted butter until smooth. With the mixer on medium-low, add the eggs, one at a time, and mix until well combined.
Add the flour mixture in 3 batches, mixing on low speed to combine between additions. After the third addition, mix 15 seconds to ensure the batter is smooth and homogenous.
Split the batter evenly between the 2 prepared loaf pans. Sprinkle the tops of both evenly with turbinado sugar. Bake 60 to 65 minutes, or until a cake tester or toothpick inserted into the center of the loaf comes out clean.

Chocolate Cupcakes with Pumpkin Buttercream Frosting

Chocolate Cupcakes with Pumpkin Buttercream Frosting

Yeah, so last week. I mean, doesn’t the presence of Thanksgiving alone provide enough craziness? But oh no, the universe apparently decided that I needed so much more. The week began with a water main break in my city, and our water was off for two days. When it (weakly!) returned, it came with a boil notice that city officials probably lifted a tad too soon, because I got very sick on Thursday!

Chocolate Cupcakes with Pumpkin Buttercream Frosting

So in all the mayhem, I ended up neglecting the blog. I totally meant to share this superlative little dessert last week – pre-Thanksgiving, when it’s still socially acceptable to blog pumpkin desserts, but this recipe is so spectacular that it simply can’t wait another year. A small food blogging faux pas will likely be forgiven once you taste these.

I actually made these cupcakes mostly on a whim. A couple years ago I made and blogged a pumpkin cupcake with chocolate cream cheese frosting, which were quite lovely; so this year I impulsively decided to reverse the cupcakes and see if a chocolate cupcake with pumpkin buttercream worked just as well.

Chocolate Cupcakes with Pumpkin Buttercream Frosting

Possibly even better, I must say! I’ve made this three times in the past week, to overwhelming raves each time. The cupcakes are chocolate-y and tender and soft, with a not-too-sweet and earthy frosting capping them off. So delicious, and I personally think it’s still an acceptable time of year to enjoy these.

A note about the frosting. The first time I made them, I piped on the frosting with a plain pastry bag tip (not the star tip), and two problems emerged. One, they were over-frosted in the sense that I ran out on cupcake #19 (of 24), and two, the frosting looked like the poop emoji. So I used a small spatula to smooth it out and it looked much nicer. When I made it again, I skipped the pastry bag and had plenty of frosting for all 24 cupcakes. If you want the frosting piled high on all 24 cupcakes, I’d increase the recipe by 1 ½.

Chocolate Cupcakes with Pumpkin Buttercream Frosting

Source: cupcakes from Homemade with Love by Jennifer Perillo; frosting from In Jennie’s Kitchen

Ingredients:

CUPCAKES:
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup cocoa powder
2 large eggs
2/3 cup canola oil
1 ½ cups granulated sugar
2 tsp vanilla extract
1 cup whole milk

FROSTING:
2 sticks butter, softened
1/2 cup pumpkin puree (not pumpkin pie filling)
½ tsp ground cinnamon, plus a little extra for garnish, if desired
1 tsp pure vanilla extract
1 ½ cups confectioner’s sugar

Directions:
First make the CUPCAKES: preheat your oven to 350 F. Line 2 (12 cup) muffin tins with liners and set aside.
Combine the flour, baking powder, baking soda, salt, and cocoa in a medium bowl. Add the egg, oil, and sugar to a large bowl and whisk briskly until thick and creamy, 30 seconds to 1 minute. Stir in the vanilla and milk. Add the dry ingredients, and whisk until just combined.
Evenly spoon the batter into the prepared tins. Bake until a metal skewer or cake tester comes out clean, 15 to 17 minutes. Let the cupcakes cool in the pan for 2 minutes, then transfer them to a cooling rack and cool completely before frosting them.
When the cupcakes have cooled, make the FROSTING: place the butter in a large mixing bowl. Using a hand or stand mixer, beat until airy and creamy, 3 to 5 minutes. Add the pumpkin, cinnamon, and vanilla extract; beat until well combined.
With the mixer on low speed, slowly sprinkle in one third of the sugar. Beat until well combined. Stop the mixer, and scrape down the sides. Repeat with the remaining sugar. Once all of the sugar has been added, beat the frosting on high speed for 2 minutes.
Frost the cooled cupcakes, and if desired, sprinkle each cupcake with a tad bit of ground cinnamon.

Jamaican Spiced Pumpkin Pie

Jamaican Spiced Pumpkin Pie

It’s come to my attention that there are people out there who find pumpkin pie boring. Um… what?? This just doesn’t compute in my brain. I’m too big of a lover, and obsessor, and outright fiend for the Thanksgiving staple to truly comprehend this notion. Since I graduated college, not a November has gone by that I didn’t bake one.

Jamaican Spiced Pumpkin Pie

Nowadays I try out different types of pumpkin pie recipes – flirting with different toppings and flavors in the batter. This year, we’re dreaming of the Caribbean. This is a usual pumpkin pie batter, with a few little twists: the sweetened condensed milk is replaced with coconut milk; spiced rum is added in; and there is more ground ginger than ground cinnamon.

Jamaican Spiced Pumpkin Pie

The result is one of deliciousness. This particular pumpkin pie was a touch spicy from the ginger, and had a hint of coconut flavor from the milk. Yet it had all the familiar qualities I love about pumpkin pie – the comforting, warm flavors, the deep cinnamon, the flaky crust.

If you are one of those who have gotten a bit tired of regular pumpkin pie, give this lovely version a try. It might surprise you!

Jamaican Spiced Pumpkin Pie

You might also like: Pumpkin Pie, Completely From Scratch; and Pecan Praline Topped Pumpkin Pie

Source: Fine Cooking Magazine, October/November 2009

Ingredients:
1 unbaked pie crust, fitted into a 9” pie plate, edges fluted or crimped, chilled
1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
1 ¼ cups unsweetened coconut milk, full fat only, stirred or shaken well before using
¾ cup packed brown sugar
1 tsp ground ginger
¾ tsp ground cinnamon
½ tsp kosher salt
1/8 tsp freshly grated nutmeg
4 large eggs, at room temperature
2 tbs spiced rum (I used Captain Morgan’s)

Directions:
Position a rack in the center of your oven and preheat to 425 F. Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. Bake 15 minutes. Remove the parchment and pie weights. Reduce the oven temperature to 375 F. Bake the pie until the bottom looks dry but isn’t quite done and the edges are light golden, 5 to 7 minutes. Let cool on a rack while you prepare the filling.
Raise the oven temperature back to 425 F. Set a heavy-duty rimmed baking sheet on the center rack and leave it there while you make the filling.
In a large mixing bowl, whisk the pumpkin, coconut milk, sugar, ginger, cinnamon, salt, and nutmeg until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour the filling into the pie crust.
Put the pie on the heated baking sheet. Bake for 10 minutes and then reduce the oven temperature to 350 F. Bake until the center of the pie no longer wobbles when the pie is nudged – the center should be jiggly but not liquidy, an additional 45 to 55 minutes.
Transfer the pie to a rack and cool completely before serving.

Pumpkin Gingersnaps

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Today is Secret Recipe Club reveal day!!! Always so fun. This month I was assigned Our Eating Habits, written by Jamie. Her motto is “Why waste time and calories on bad food?” I couldn’t agree more. I had such a blast searching through Jamie’s blog looking for something to make.

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Somewhat unfortunately, though I really can’t complain, this week’s SRC day coincides with the day before I leave for a vacation, so I wasn’t able to choose anything that would yield leftovers, as they would go bad before I returned. So, I didn’t really have the option to choose recipes like Chickpea Fritters with Yogurt Mint Sauce, or Taco Burgers, or Chicken Fajita Penne. I had to pick something that was either only two servings, or a treat that could be pawned off on others.

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The minute I saw Pumpkin Gingersnaps, I had my answer. These cookies…. I may not have adequate words to tell you how amazing they are, but I’ll try. Well, first I’ll just tell you how easy they are to make! They came together so quickly and it was just such a cooperative dough.

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And they are some of the most perfect holiday cookies you will ever taste. They are chewy and soft in the center, warmly spiced, and not too sweet. Very addictive, too!

Matt and I went nuts over them, as did his coworkers the next day. Thank you for this wonderful recipe, Jamie! Be sure you check out all the deliciousness at Our Eating Habits!

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Source: Our Eating Habits

{One Year Ago: Butternut Squash Pie with Cinnamon-Brandy Whipped Cream}

Ingredients:
½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

Directions:
Preheat your oven to 350 F. Line 2 baking sheets with silpat liners. Set aside. Sprinkle a little extra granulated sugar onto a plate. Set aside.
In a large bowl, use your hand mixer to beat together butter and sugar until creamy. Add the egg, pumpkin, vanilla, and molasses. Beat until combined.
Beat in dry ingredients until just combined. Do not overmix. Refrigerate dough for at least one hour.
Roll dough into balls (about a tablespoon per cookie), or use a cookie scoop, and roll the dough balls in the extra sugar. Place on cookie sheet, evenly spaced apart.
Bake for 10-12 minutes. Let cool on a wire rack. IF you have any left over, store in an airtight container.


Pecan Praline Topped Pumpkin Pie

pecan praline topped pumpkin pie 5967

For me personally, Thanksgiving is simply not Thanksgiving without a pumpkin pie, so I couldn’t not share one with you this year. And while there is absolutely nothing (in my book anyway) wrong with a classic pumpkin pie piled high with whipped cream, I wanted to do something a little more unique this year.

praline topped pumpkin pie 5923

Enter a pecan praline topping! I’d actually tasted such a pumpkin pie a couple years ago, when my sister made one for us. We all raved, and even strongly considered stealing my brother-in-law’s slice when he left the house on some errands, as it was the last piece. Integrity got the better of us.

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Pecan Praline Topped pumpkin pie 5937

Needless to say, this pie is delicious and will be a huge hit at your dessert spread, oh, two weeks from this past Thursday.

A few recipe notes:

1) Make sure your pie is completely cooled before you add the praline topping.

2) The praline topping doesn’t spread like frosting or glaze. Wherever you put it, that’s where it immediately starts to set up. So plan accordingly.

3) You can serve this as soon as the praline sets up (which only takes a few minutes), but for best results, let the pie chill in the refrigerator for several hours or up to overnight.

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Enjoy this beautiful pie! I think it’s sort of a mish-mash between my Southern-ish roots (the praline) and my northern surroundings (pumpkin pie is more common up here, whereas sweet potato pie is more common down South). The praline topping would also be delicious on sweet potato pie, I should note. I hope you love it!

Pecan Praline Topped Pumpkin Pie 5975

Sources: Pie is from The King Arthur Flour Baker’s Companion; Pecan Praline is adapted from Joy the Baker Cookbook by Joy Wilson

{One Year Ago: Buttered Spiked Apple Cider}
{Two Years Ago: American Breakfast Sausage}

Ingredients:

PIE:
Pie dough for 1 (9-inch) pie
1 (15 oz.) can pumpkin puree, not pie filling
3 large eggs
¾ cup brown sugar
½ tsp salt
1 ½ tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground allspice
¼ tsp ground nutmeg
1 (12 oz.) can evaporated milk

PRALINE TOPPING:
¾ cup packed dark brown sugar
¾ cup granulated sugar
Pinch of salt
6 tbs heavy cream
1 ½ cups pecan halves
2 ½ tbs unsalted butter

Directions:
First, make the PIE. Preheat your oven to 425 F. On a lightly floured surface, using a lightly floured rolling pin, roll out the pie dough to about a 12” circle. Grease a 9” pie plate, and carefully transfer the pie dough to the prepared plate. Use your hands to work the pie shell into place and then turn the edges under and crimp them decoratively. Set the pie shell in the refrigerator to chill while you make the filling.
In a medium mixing bowl, whisk together the pumpkin and eggs until smooth. Whisk in the remaining ingredients.
Pour the filling into the prepared pie shell. Set the pie plate on a rimmed baking sheet and carefully transfer to the oven.
Bake for 15 minutes, then reduce the oven temperature to 350 F. Bake an additional 35-40 minutes, until the filling is set around the edges, but still jiggly in the center. Always remember, the center of the pie should be jiggly like Jello but not liquidy.
Remove the pie from the oven and let it cool completely on a cooling rack.
Now make the PRALINE TOPPING: place a medium, heavy-bottomed saucepan over medium heat. Add both sugars, salt, and cream. Heat to boiling, turn the heat to low and continue cooking until all the sugar is dissolved and the mixture is smooth and bubbling. Add the pecans and butter to the mixture and cook, stirring, until butter is melted. Let the mixture cook at a rolling simmer for 5 minutes. Remove from the heat and let it sit until the bubbling has stopped.
Quickly pour the hot praline over the top of the pie. Let the praline harden into place, then for best results, let the pie chill in the refrigerator for at least a couple of hours, if not overnight. Slice into wedges and serve.

Pumpkin Polenta with Maple Syrup Black Pepper Pecans

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Thanksgiving dinner is all about the sides for lots of people, but I’m convinced that pretty much all of those people have two ovens in their kitchens. If you are roasting a turkey or turkey breast and you only have one oven, the sides can become a thorn in your side very quickly. As a member of the Tiny Kitchen with Only One Oven Club, I’m quite partial to side dishes that can either be made ahead, or are entirely stovetop. Oh, and if they’re really, really quick, that’s just a lovely added bonus that makes me love them even more.

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So I’m sharing the perfect Thanksgiving side dish today for those of us not blessed with that second oven. You do need your oven space for the pecans, but they can be made up to two weeks ahead and stored in an airtight food storage container, and don’t even need to be reheated!

And then the polenta? It cooks entirely in one pot on the stovetop, and it’s done in less than 10 minutes. Oh, and it’s creamy, hearty, satisfying and delicious. Seriously, this is probably the simplest Thanksgiving side you could ever make.

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The pumpkin flavor was more subtle than I was expecting, but still there, and as Matt said, “pumpkin doesn’t have to beat you over the head every single time.” I was happy with the dish. Hopefully you and yours will be, too. Enjoy!

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Source: Polenta from 365: No Repeats by Rachael Ray and Pecans from Fine Cooking Magazine, Oct/Nov 2012

{One Year Ago: Almond Flax Seed Granola Bars}
{Two Years Ago: Classic Buttermilk Biscuits}

Ingredients:

PECANS:
1 tbs egg whites (about ½ the whites from 1 large egg)
Kosher salt
¼ cup pure maple syrup
2 tbs unsalted butter, melted and slightly cooled
Coarsely ground black pepper
2 cups (8 oz.) pecan halves

POLENTA:
2 ½ cups vegetable or chicken stock
1 cup whole milk
1 cup canned pumpkin puree
Freshly grated nutmeg, to taste
¾ cup quick-cooking or instant polenta
½ cup grated Parmesan cheese
2 tbs unsalted butter
Kosher salt and black pepper

Directions:
First, make the PECANS: preheat your oven to 325 F and place a rack in the center.
In a medium bowl, whisk the egg white with 1 tsp kosher salt until very frothy, about 1 minute. Whisk in the maple syrup, butter, and 2 tsp black pepper, then stir in the pecans with a large spoon. Make sure they are fully coated.
Spread the pecans on a rimmed baking sheet and bake, stirring once or twice with a spatula, until they have absorbed all the glaze and are a shade darker, 15 to 20 minutes. Transfer to a rack and let cool for about 5 minutes. Stir with the spatula and continue to cool until crisp, about 5 minutes more. Store in an airtight container if not using immediately.
Right before you plan to serve, make the POLENTA: in a medium saucepot, combine the stock, milk and pumpkin puree. Season with nutmeg, salt and pepper. Place over high heat and bring to a simmer. Back off the heat a little, to around medium-to medium-high and slowly whisk in the polenta. Whisk or stir continuously until the polenta begins to mass together and thicken up. This will take about 5 minutes. Lower the heat to low, and add the grated cheese and butter and stir to combine and let the butter melt. You will likely need to lower your heat level during the whisking of the polenta, as polenta really gets an attitude and will start to spit at you. Taste for seasoning and adjust as needed. Serve immediately, sprinkling each serving with a nice handful of pecans.
Note: polenta is very forgiving; if it gets too thick, just thin it with a splash of stock or milk. Also note that you will likely have extra pecans. This is not a bad thing.

Andouille and Pumpkin Gumbo

Andouille and Pumpkin Gumbo 5522

I’ve slowly but surely discovered over the years that it’s best to not ignore cravings. Like parking tickets, you can try and pretend it didn’t happen, but they don’t ever really go away until you do something about them. At least for me, it’s better to just eat the one cookie instead of obsessively thinking about cookies for several days and then eating twelve of them.

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So a couple weeks ago, when I noticed a mad craving for gumbo, I thought it best to just find a recipe and make some gumbo. And when I came across a recipe for a gumbo with pumpkin (!!!) I was ecstatic, because how completely perfect is this for fall!

andouille and pumpkin gumbo 5549

This is going to be a departure from the dishes I’ve posted this week, all of which would be more than welcome at your Thanksgiving table in a few weeks. This is probably a bit heavy for a first course and quite a bit unconventional for the main dish part. But, it’s a great pumpkin recipe for our season of all things pumpkin. Matt and I found it quite lovely, perfectly Cajun-flavored and hearty, but you know, with pumpkin! And plenty of Andouille sausage, one of the best sausages on planet Earth. In my humble opinion.

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I hope you will enjoy it!

{Two Years Ago: Roasted Brussels Sprouts with Apples, Onion and Candied Pecans}

Source: slightly adapted from Week in a Day by Rachael Ray

Ingredients:
1 small pumpkin, about 1 ½ lbs.
Olive oil
Kosher salt and fresh cracked black pepper
1/3 cup canola or vegetable oil, plus more for drizzling
1 lb. Andouille sausage, chopped
1/3 cup all-purpose flour
1 tsp sweet paprika
1 red bell pepper, chopped
1 medium onion, chopped
2-3 ribs of celery, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, minced
½ lb. fresh or frozen okra, trimmed and sliced (thawed if frozen)
2-3 sprigs of fresh thyme
1 large fresh bay leaf
1 (12 oz.) bottle of pumpkin ale
2 cups chicken stock
2 (14 oz.) cans diced or stewed tomatoes
Hot sauce, to taste and for serving
Scallions, thinly sliced, for garnish
Cooked white or brown rice, for serving

Directions:
Preheat the oven to 400 F. Cut the top off the pumpkin and discard the stem. Using a spoon, scoop the seeds out and discard or save for another use. Cut the pumpkin in half, then cut the halves into quarters and the quarters in half. Place them skin side down on a baking sheet lined with parchment paper or a silpat. Drizzle them with a touch of olive oil and season with salt and pepper. Roast for 45-60 minutes, until they are cooked and tender but not mushy.
Remove from the oven and when cool enough to handle, remove the skins and chop into bite-size pieces. Set aside.
Meanwhile, in a Dutch oven or soup pot over medium-high heat, add a small drizzle of olive oil and the Andouille. Cook until browned and a nice amount of fat has rendered. Remove with a slotted spoon and set on a paper towel lined plate.
Lower the heat to medium and add the canola oil, then stir in the flour. Cook, stirring with a wooden spoon for about 20 minutes, until the roux is brown and very fragrant. Adjust the heat as necessary as you do not want it to burn.
Once your roux is ready, add the paprika, bell pepper, onion, and celery. Season lightly with salt and black pepper. Cook, stirring frequently, until softened about 8 minutes. Add the jalapeno and garlic and cook 1-2 minutes more. Now add the okra, plus the thyme sprigs and bay leaf and stir a few minutes more. Add the beer, stock and tomatoes. Season with hot sauce to taste and simmer to thicken 20-30 minutes.
Add the Andouille and pumpkin and stir to combine and warm through. Serve in bowls, garnished with scallions, and with a scoop of rice on top.

Pumpkin Crispy Rice Treats

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Today is National Pumpkin Day! Yeah, I figured that day would wait until November, but maybe it’s like Starbucks and just gets earlier and earlier every year. Ha!

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Anyways, today’s post will be short, sweet, and a delicious contribution to today’s food holiday. I’ve taken everyone’s childhood fave, the crispy rice treat, and just added some pumpkin and pumpkin spices to it, which made it a very pretty autumn color and of course made it very tasty this time of year.

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So I’ll bid you a happy National Pumpkin Day – may that ease the Monday stresses and blues, and may you enjoy these easy and yummy pumpkin treats!

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{One Year Ago: Homemade Peanut Butter Cups}
{Two Years Ago: Oatmeal Cranberry Chocolate Chunk Cookies, Banana Bread, Macaroni and Cheese with Butternut Squash, Onions, Apples, and Bacon}

Source: The Texas Food Network

Ingredients:
6 cups puffed crispy rice cereal
1 (10 oz.) bag marshmallows
1/4 cup pumpkin puree
4 Tablespoons of unsalted butter
1/2 teaspoon ground pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/8 teaspoon allspice
1/8 teaspoon salt

Directions:
In a large saucepan melt butter over low to medium heat. Add the pumpkin puree and cook until warmed and add in the marshmallows, vanilla, pumpkin pie spice, cinnamon, allspice and salt. Continue stirring often until marshmallows are melted but be careful not to burn (tastes awful), remove and cool completely. Grease a 9×9″ baking pan and set aside. When the pumpkin and marshmallow mixture is cooled to room temperature add to the puffed crispy rice cereal and stir or fold in until combined. Pour the mixture into the prepared baking pan, spread out evenly and gently press down with spatula. Refrigerate to set for at least 1 hour, then cut your Pumpkin Rice Krispy Treats into squares and serve.

Pumpkin Ice Cream

Pumpkin Ice Cream

I hope you will forgive me another pumpkin post, as well as ice cream two days in a row. Then again, who would get mad about more ice cream? I can’t think of anyone. But I do hope you have the stomach for one more pumpkin recipe.

pumpkin puree

I brought this ice cream to Thanksgiving. I’d intended to bring a pumpkin pie, but all the ones I tested flopped on me, so I just threw up my hands and made this chocolate meringue pie. No one complained. But I figured it’s Thanksgiving Day, isn’t it sacrilege to not have some kind of pumpkin dessert? So I whipped up this ice cream and it was quite the hit.

Pumpkin Ice Cream

pumpkin ice cream

And now I think we should just get to the recipe notes and then the recipe, since I’m sure no one wants to read more pumpkin season blathering at this point. But you should make and eat this ice cream, it’s divine. The only recipe note I have is to implore you to not skip the extra straining step right before churning it. I’d never given it much thought, but canned pumpkin does tend to be a tad grainy, and pushing it through a sieve makes it incredibly smooth and luscious. It doesn’t take much, and is so, so worth it. And I think that’s it! Enjoy!

Pumpkin ice cream

Source: slightly adapted from David Lebovitz

Ingredients:
1 1/2 cups (375 ml) whole milk
1 cup (250 ml) heavy cream
1/3 cup plus 2 tablespoons (95 g) granulated sugar
1 teaspoon freshly-grated ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon freshly-ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed (60 g) dark brown sugar
3/4 cup pumpkin puree
1/2 teaspoon vanilla extract

Directions:
In a medium saucepan combine the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt. Warm the mixture until hot and the edges begin to bubble and foam. Immediately shut off the heat.
Whisk the egg yolks in a separate bowl and gradually whisk in about 1/2 cup of the warm spiced milk mixture, stirring constantly. Scrape the warmed yolks back in to the saucepan slowly, and cook over medium-low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula, about 10 to 15 minutes. Immediately pour the mixture through a strainer into a bowl. Mix in the brown sugar, then stir until cool. Chill thoroughly in the refrigerator.
Once chilled, whisk in the pumpkin and vanilla. Press the mixture through a fine-mesh strainer, then churn in your ice cream maker according to the manufacturer’s instructions. Place in the freezer for a few hours to let it set up.