Everything Pumpkin!

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. – Jim Davis.

It looks like Jim Davis has the right idea. Cake, bread, and pie included in a diet (and pumpkin pie at that).

I love fall. I love the swirls of orange and yellow that the trees have so graciously welcomed. I love dragging out last season’s sweaters and jackets (and finding money in the pockets). I love taking refuge in a warm bed with heavy blankets. I love candles that smell like some wonderful dessert that just emerged from the oven. Speaking of desserts and ovens, this leads me to my favorite thing about fall: FOOD.

The cooler weather emerges and so does a rush of a wonderful crop: Pumpkins!! Here are some quick and easy ways to get the most out of your pumpkin!

Pumpkins  

Each year, over a billion pounds of pumpkins are grown in the United States. Americans literally take advantage of every inch of this popular seasonal fruit (yes, it is a fruit which completely disproves the quote at the beginning of this article).

• Pumpkin Carving

We have the Irish to thank for this popular Halloween tradition. According to legend, a drunken Irish farmer, Jack, made a deal with the devil which resulted in being turned down from entering Heaven or Hell. Jack was then forced to wander the darkness of purgatory. To guide his lost soul, Jack made an o’lantern from a turnip and lump of burning coal. Subsequently, Irish communities would create their own turnip lamps to scare away Jack and any other evil spirits. The Irish then traded turnips for pumpkins after discovering an abundance of the crop growing in North America.

But wait…don’t throw away those seeds and pulp!

• Pumpkin Seeds

Roasted pumpkin seeds are a quick and easy snack that can be prepared a number of ways to suit your taste buds.

(Lawry’s Seasoning Salt and Crystal Hot Sauce)

My personal favorite, it gives the seeds a slight kick. Plus it leaves a nice aroma in your kitchen!

• 1. Pre-heat oven to 300 degrees.
  2. Remove the seeds and wash them thoroughly with water, washing away any pulp. Drain.
  3. Place the seeds on a baking sheet lined with foil.
  4. Pour Crystal’s Hot Sauce generously over the seeds.
  5. Lightly sprinkle Lawry’s Seasoning Salt on top of the seeds.
  6. Bake for 10-15 minutes.
  7. Let cool. Enjoy!

• Pumpkin Pulp

There are many wonderful recipes that you can use with pumpkin puree. If a recipe calls for 15 ounce can of pumpkin, just use 2 cups of fresh pumpkin puree instead.

Here is a personal favorite of mine: Pumpkin Cheesecake

(Thanks to Kori for making this wonderful dessert and sharing a slice, and the recipe!)

Paula Deen’s Pumpkin Cheesecake

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin (Or 2 Cups of fresh pumpkin puree)
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

***If this recipe sounds too good to pass up, but you aren’t quite the baker, don’t fear! Olive Garden offers a wonderful version.***

• Pumpkin Spice Latte

I personally think that it’s easier to just run to Starbucks and grab one, but with Starbucks’ rising prices, you may find it cheaper to make one from the comfort of your own home.

Ingredients

• 2 tablespoons canned pumpkin puree
• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• 1 cup milk
• 1/4 teaspoon pumpkin pie spice
• 1 (1.5 fluid ounce) jigger brewed espresso

Directions

1. Brew your espresso. Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil. Pour the espresso into a mug and pour the pumpkin spiced milk over it.

Halloween may be over, but pumpkins are still in!

*If you have a favorite pumpkin recipe that you would like to share, I would love to hear about it! Comment below or drop me an email at Justasherrs@gmail.com*

by Ashley Justice

~ by themissingink on November 4, 2009.