While pumpkins are in abundance, now might be a good time to make and freeze some pumpkin goodies. My favorites--pumpkin bread and pumpkin roll. Below are a roundup of other pumpkin recipes:
Pumpkin Spice Truffles
1/2 cup of heavy whipping cream
11 ounces of milk couverture chocolate (11 ounces finely chopped dark chocolate to temper and melt for coating)
3 tablespoons of canned pumpkin
Heaping 1/4 teaspoon of ground cinnamon
1/4 teaspoon plus 1/8 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
Pinch of cloves
4 ounces of orange colored chocolate
1. Place cream in 2-quart wide saucepan over medium heat just until it comes to a simmer. Remove from heat and immediately sprinkle chopped chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.
2. Stir in pumpkin and spices. Pour mixture into a pastry bag and tie with a twist tie. Let cool to slightly warmer than room temperature.Pumpkin Pancakes
1 medium egg
1 cup milk
¾ cup unbleached white flour
¾ cup whole wheat flour
½ cup cooked pumpkin
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
Pinch powdered ginger
2 to 4 tablespoons vegetable oil, as needed
Combine all ingredients except vegetable oil in a large mixing bowl, whisking to blend.
Heat 1 teaspoon oil in a medium skillet over medium. Add ¼ cup pancake batter at a time, allowing to cook until bubbles break around the edges. Flip and allow to cook an additional 1 to 2 minutes, until light golden. Repeat with remaining oil and batter.
- ½ Onion, chopped
- 1 Clove Garlic, minced
- Olive Oil
- 1 chipotle canned in adobo sauce, deseeded and chopped, AND 1 tablespoon adobo sauce from can
- ¼ cup apple juice or cider
- 2 sugar pumpkins, peeled, deseeded and chopped OR 1 kobucha squash peeled, deseeded and chopped, OR 2 cans pumpkin puree OR 3 chopped yams
- 2 to 4 cups vegetable or chicken stock (depending on desired thickness)
- ½ cup apple cider or apple juice
- Sour cream (optional)
- Cilantro (optional)
1) Sweat onion in olive oil with a pinch of salt until translucent looking in the pan.
2) Add minced garlic and cook for 30 seconds to a minute more (until golden but not burning- garlic can burn fast).
3) Add the chopped chipotle to the pan
4) Add the apple cider or apple juice. Allow to cook off a little, i.e. evaporate a little, add the stock to cover the pumpkin. Allow to simmer on medium-high heat for 20 minutes to a half hour.
5) Puree in batches in the blender filling only half way.
6) Add remaining or additional stock or water to the finished puree and stir to create the desired thickness.
7) Garnish with a dollop of sour cream and chopped cilantro.
For the Dough:
4 cups flour, plus more for dusting
6 whole eggs
4 tablespoons water
2 teaspoon salt, or to taste
For the Filling:
1 small pumpkin (about 4 pounds), or 2- 15 ounce cans of pumpkin puree*
1 cup ricotta cheese
1/4 cup parmesan cheese, grated
1 teaspoon ground nutmeg
1 dash ground cloves
Cinnamon, to taste
Salt and Pepper, to taste
About 1 cup breadcrumbs
For the Sauce:
2 sticks (1 cup) butter
1 clove garlic, finely minced
about 10 whole sage leaves
salt and pepper, to taste
grated parmesan, to taste
Place all the ingredients in a food processor or large bowl.
Puree the ingredients together until a solid mass is formed, about 1 minute. The dough should not be wet and should be dry enough that it does not stick to the bowl. If it is too wet add some flour.
Roll into a ball, wrap in plastic, and place in the refrigerator. Let rest for at least one hour.
Cut the pumpkin in half and remove the seeds. Rub the cavity with salt and pepper and oil. Place flesh side down on a cookie sheet and bake at 350F for 1 hour, or until it is soft when punctured with a knife or fork.
Remove the pumpkin from the oven and scoop the soft pumpkin meat into a bender or food processor. Puree until no chunks remain. Let cool to room temperature or refrigerate until cold.
In a large bowl combine the pumpkin puree with the ricotta, parmesan, nutmeg, cloves, and cinnamon. Stir together.
Taste the mixture and add salt and pepper to your liking.
Add enough breadcrumbs so that the mixture will hold its shape when scooped onto a flat surface. You may need more breadcrumbs if you made the puree from scratch.
Add the eggs and stir well until they are fully incorporated.
The filling mixture can now be set aside until you are ready to fill the raviolis. It can also be frozen at this time. It can be help in the freezer for up to 6 months.
Using a rolling pin, roll out the pasta dough until it is very thin so that you can almost see through it. Use plenty of flour so it does not stick.
Cut the dough into one long rectangle that is about eight inches thick and however long you can make it.
Using a one ounce portion scoop or a large spoon, scoop about 1/8 cup onto one side of the strip of dough.
Repeat this all the way down the dough placing each scoop about 2 inches apart form each other.
Fold the other side of the dough, that does not have filling on it, over the filling. Then using your fingers press around each of the raviolis moving the air out away from the filling.
Cut in between each of the lumps of filling creating many squares. Crimp the edges of each ravioli with a fork.
At this point the raviolis can be frozen on a cookie sheet. When completely frozen they can be bagged for future use. They will hold about 6 months.
Bring a large pot of water to a boil. Salt the water enough so that it tastes like ocean water.
In a saute pan melt the butter with the garlic over medium heat until it is foamy and has a nutty aroma, about 2 minutes. Add the sage leaves and let them cook until they are crisp, about 3 minutes. Remove the sauce from the heat. Be careful not to burn the butter or the garlic.
Turn the hot water down to a simmer. Place the raviolis into the salted water and let them cook for about 4 minutes or until the float to the top. Gently remove them with a slotted spoon and place on a serving platter.
Once all the raviolis are cooked top with the butter sauce, garnish with fresh sage and grated parmesan, and serve.
Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Yield: About 4 dozen assembled whoopie pies (will vary depending on how large you make them)
Prep Time: 15 minutes | Bake Time: 10 to 12 minutes
For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
1 teaspoon vanilla extract
For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.
8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.