Mormon Life - Pumpkin tag

{Food Dish} Ultimate Guide: Pumpkin Pie

Mon, 21 Nov 2011 12:42:00 -0700

by Kate Ensign-Lewis
source: MormonLife.com

Mormon Life says: Thanksgiving is nearly here! In honor of the quintessentially harvesty pumpkin pie, check out our guide to some tasty variations.

My family takes pumpkin pie seriously. Since childhood I can remember no less than 10 pumpkin pies each year (and that's a conservatively low number). We eat it for breakfast starting the day before Thanksgiving, and eat it throughout the day (usually while making more pumpkin pie).

In honor of the (arguably) most delicious and most memorable part of Thanksgiving, some delicious variations on the traditional fare:

Pumpkin Cheesecake with Pecan-Gingersnap Crust (Photo from Our Best Bites)

Throwdown Maple Pumpkin Pie with Pecan Streusal (Photo from FoodNetwork.com)

Three-layer Pumpkin Pie

(This NYT recipe is nearly identical to the one my husband's family uses (pictured), except ours doesn't call for brandy. You can omit it. The pie is a "megillah," as my father-in-law famously calls it, but it's worth the effort.)

Triple Chocolate Pumpkin Pie (Photo from Find Your Happiness)

Pumpkin Banana Mousse Tart (Photo from FoodNetwork.com)

Layered Pumpkin Pie Toffee Cheesecake (Photo from Our Best Bites)

Pumpkin Bread Pudding (Photo from Epicurious)

(Wouldn't this be great with pumpkin bread substituted?)

Paula's Pumpkin Gingerbread Trifle (Photo from FoodNetwork.com)

{Food Dish} LDS Living in the Kitchen: Pumpkin Recipes

Thu, 06 Oct 2011 00:05:00 -0600

by LDS Living Staff
source: MormonLife.com

Mormon Life says: Read about real-life experiences with the delicious (and sometimes daring) pumpkin recipes LDS Living recently published.

The pumpkin-themed recipe section that we published in the September/October 2011 issue of LDS Living (click here to see it online) has actually been in the works for several years. So, when it finally came time to run the recipes, we were thrilled and anxious to try them out for ourselves. Find out how it went down.

Pumpkin Curry Soup
Ashley Evanson, online editor
This soup is a-ma-zing. I made it twice, once with homemade canned pumpkin and the other with canned pumpkin from the store. Honestly, they were both delicious so the homemade stuff didn't make a difference. I'm all about big flavor so I added an extra bay leaf and a pinch more of each spice. The soup actually turned out to be more of a risotto, but you can add less rice if you want it more soup-like. My husband doesn't like pumpkin food (crazy, I know), but he went back for seconds of this curry soup. I highly recommend it.  

Pumpkin Pancakes
Ashley Evanson, online editor
I substituted pumpkin pie spice for all of the spices, and used vanilla yogurt instead of plain. The pancakes turned out pretty good, but I think what made them a hit was the topping I used: apple pie jam. It created the perfect flavor combination with the pumpkin. I had a pancake with plain maple syrup (the cheap kind), and although good, it was nothing compared to the jam. Other topping options: apple butter, peach jam, REAL maple syrup, creme fraiche, or any combination of these.

Cherokee Pow Wow Stew
Whitney Sorensen, intern
As a college student, I generally avoid recipes that involve more than four ingredients or require a lot of chopping. I like to cook, but I hardly ever have ingredients on hand and onions make me cry. But the taste and aroma of this soup more than compensated for the minimal time and effort I put into creating it. While I was chopping away, my roommates came home one by one and wondered aloud what the delicious aroma was. I had to agree: I couldn’t wait for a taste. When it finally came, I knew I would be making this stew again. Soon.

In this recipe, the pumpkin actually acts as part of the stew base, mixing with the beef broth and juice from the canned tomatoes for just the right texture. The recipe didn’t specify, so I chose a red onion for color and chopped all the vegetables rather roughly because I like plenty of crunch in every bite. But be aware, the potatoes will take a while to cook through. For a creamier soup, I added a dollop of light sour cream and some shredded cheese, but it tastes great without these extras.

Pumpkin Joes
Katie Barlow, intern
I’m not a fan of sloppy joes, but I do love pumpkin and was excited to see how this recipe would turn out. Although the pumpkin flavor was subtle, I could definitely tell these tasted different from regular sloppy joes. I loved the richer and more sophisticated flavor the pumpkin and spices added to it and felt this recipe was very easy to make.

I used a food processor to finely chop the onions, and I think that made them too small because they were imperceptible in the final product. My mom said she might have liked the recipe better without the pumpkin pie spice, and after having made it, I’d be curious to try it with different spices like allspice, ginger, and nutmeg minus the cinnamon. I ended up using closer to ¾ cup of pumpkin, which is more than the original recipe called for, because the chili sauce was very overpowering.

Overall I loved the recipe and suggest it to anyone who doesn’t like sloppy joes because it just might change their mind.

Pumpkin Alfredo
Kate Ensign-Lewis, online editor
I was super excited to make this because I’ve had great experiences with pumpkin, Parmesan, and pasta before (actually from that Iron Chef: Pumpkin thing I mention below). But, I have to admit, I was a little disappointed with the final product. This is probably more a function of my execution than of the actual recipe. I think I used the wrong kind of fresh pasta under the sauce (I opted for a sausage tortellini rather than a cheese ravioli, like Sara at Our Best Bites suggested), and also maybe from the Alfredo base I used (my own recipe, not Sara’s recipe). The pumpkin taste was subtle, so it wasn’t a bad taste, it was just a little lackluster. I didn’t have time to try the recipe again with different pasta or Alfredo, but I’m willing to give it a shot since I know what an awesome combo this is. I’ll let you know the results when I do.

Pumpkin Cookies
Kaela Worthen, associate editor
This is my mom’s recipe, and one of my most favorite dessert recipes of all time. These cookies are easy to make, and they’re ridiculously delicious. And best of all, they’re healthy!—for a cookie. The pumpkin makes you feel as if you’re not actually eating anything bad for you. Unfortunately, because of their semi-healthful qualities and not overpoweringly sweet and rich flavor, that also means I can easily gulp down a dozen of them in one sitting. It’s happened—too many times for me to be able to admit. Which probably negates all healthful benefits. If you want to make them even healthier, though, the recipe also works perfectly with whole wheat flour instead of white, and you can also replace the oil with applesauce (I would recommend only doing half and half though, as the texture gets sacrificed if you ditch the oil completely). In an attempt at stopping myself from consuming entire batches in single days, I have also frozen the cookies with great success. They thaw out perfectly (you know, like, 2 days after I’ve frozen them and I’ve already run out of the unfrozen ones and am still craving more).

Pumpkin Pie Milkshake
Erin Hallstrom, associate publisher
I am a recent convert to pumpkin pie—didn’t really like it until a couple years ago when I decided it was time to become a grown-up and learn to enjoy such an iconic dessert. If only I had tried this shake earlier, then maybe I would have been a pumpkin pie devotee for much longer. This shake brilliantly meshes the tastes of pumpkin pie with the best of all desserts (ice cream). I made no changes to the recipe, and my only suggestion is to keep more graham crackers on hand to add when the top layer of the shake gets eaten.

Pumpkin Roll
Kate Ensign-Lewis, online editor
Sooo good. I actually made this several times when the Lion House first came out with their Lion House Bakery cookbook a couple years ago. I made it first after seeing the photo; then again when my husband requested we make it again; then again when we had an Iron Chef: Pumpkin cookoff with some friends for Halloween (which, by the way, is an awesome way to spend Halloween—but I digress). The pumpkin roll was amazing each time. Once you get the technique of turning out the cake onto a towel and rolling it up, it isn’t that hard. And the cream cheese frosting is TO DIE FOR. A definite must-make for fans of spice and cream cheese.

Delicious Pumpkin Recipes

Tue, 04 Oct 2011 00:03:00 -0600

by LDS Living Staff
source: MormonLife.com

Mormon Life says: We love pumpkin! Enjoy autumn with some of these great pumpkin recipes and get the most of this delightful orange vegetable.

Fall is often associated with the many colors, shapes, and sizes of squash that abound during this season. Most famous of all is the pumpkin, used as a Halloween decoration and in pies galore. But its uses extend beyond the traditional baked goods. Check out these recipes to find new and exciting ways to introduce pumpkin to your table.

Click here for LDS Living staff reviews of some of the recipes on our Food Dish blog!

Roasted Pumpkin and Apple Galette with Mustard-Maple Glaze
Natalie Perry; Reno, Nevada

3 cups peeled, seeded, and chopped pumpkin flesh (1-inch cubes)
2 large, tart baking apples, cored and diced into ¾-inch cubes
1 medium onion, halved and sliced thin
2 tablespoons grapeseed oil (or any heat-safe cooking oil)
2 tablespoons maple syrup
½ teaspoon Dijon mustard
Prepared piecrust dough (enough for one crust)
Salt and pepper to taste
Fresh Parmesan or Pecorino-Romano cheese for garnish

To prepare filling: Preheat oven to 425° F. Place pumpkin, apples, and onion onto a rimmed cookie sheet. Toss with the oil, and then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35–40 minutes. Remove from the oven and let cool until room temperature. Tip: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.

To prepare the crust: Preheat (or reduce temperature) to 375° F. Whisk together the maple syrup and mustard in a small bowl. Set aside.

Roll out piecrust dough into a circle, roughly 12 inches across. Transfer to a clean, rimmed baking sheet. Spread the roasted vegetables on the circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.

Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for about 10 minutes before slicing. Cut into slices and sprinkle Parmesan shavings over the top. Serves 4.

Pasta with Pumpkin Alfredo
By Our Best Bites

1 package fresh pasta
10 oz Alfredo sauce
½ tablespoon real butter
¼ cup finely minced onion
½ cup canned pumpkin
2 tablespoons chicken broth
1 tablespoon choped fresh sage
½ tablespoon fresh thyme

Follow instructions on pasta to cook. In a separate sauce pan melt butter on medium heat. When melted, add onion. Make sure onion is very finely diced to create a smooth sauce without chunks. Saute onions until soft. Add chicken broth and herbs.

Use a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom. Add pumpkin and whisk to combine. Add Alfredo sauce, stir to combine, and cook until heated through. Depending on the Alfredo you use, you may need to adjust salt and pepper. Serve on top of prepared pasta and top with freshly grated Parmesan cheese and a sprinkling of extra herbs. Pair it with a salad and breadsticks for a great meal.

Pumpkin Pie Milkshake
By Our Best Bites

1/3 cup pumpkin puree, canned or homemade
¼–½ cup milk
¼ teaspoon vanilla
½ teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon nutmeg
2 tablespoons brown sugar
2 cups vanilla ice cream
1-2 graham crackers

Put everything but the graham crackers into the blender. Start with ¼ cup milk and slowly add more if needed to make the blender process it all. Sprinkle crushed graham crackers on top before serving.

Cherokee Pow Wow Pumpkin Stew
Darla Barton-Knoles; Modesto, CA

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 cups beef broth
2 pound small new or fingerling potatoes
4 carrots, sliced, or ½ pounds baby carrots
1 large green bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1 onion, chopped
2 teaspoons salt
½ teaspoon ground black pepper
1 tsp Lawry’s seasoning salt (optional)
1 can (14.5 oz) whole diced Italian-seasoned tomatoes, chopped
2 cups cooked or canned pumpkin

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook evenly until brown. Transfer meat to a 2-quart or larger slow cooker. Mix in remaining ingredients and simmer in high for 3–4 hours or low for 6–8 hours. Serve with salad, cheese and crackers, cornbread, or tortillas. Serves 8.

Pumpkin Cake Roll
By Lion House

3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts
powdered sugar
1/4 cup margarine, softened
2 (3-ounce) packages cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Preheat oven to 350° F. Line a 10×15-inch jelly-roll pan with parchment paper, and grease paper. Set aside. 

In a large bowl, beat eggs with an electric mixer until lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt; fold into egg-pumpkin mixture. Pour batter into prepared pan, smooth out top, and sprinkle with chopped nuts. Bake for 15 minutes. 

Lay a clean kitchen towel out on the counter. Sprinkle powdered sugar on kitchen towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer. 

While cake cools, beat margarine and cream cheese together until smooth. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Cut cake roll in half. Wrap each roll in plastic wrap until served. Store in refrigerator, or freeze for later use. Cut rolls in 1-inch slices to serve.

Pumpkin Curry Soup
Lisa Jerret; California 

4 tablespoons butter 
1/2 cup onion, chopped
2 cloves garlic, pressed 
2 cups canned pumpkin
4 cups water
6 chicken bouillon cubes 
3 chicken breasts, seasoned, cooked, & cubed
 1 bay leaf 
1/2 teaspoon curry
Pinch nutmeg
1/2 teaspoon pepper 
1/2 teaspoon salt 
2 cups half & half 
2-3 cups cooked rice  

Melt butter in sauté pan. Sauté onion and garlic in melted butter. Add everything but half-and-half and cooked rice. Reduce heat and simmer for 30 minutes. Add half and half and rice and simmer for 5 minutes.

Pumpkin Pancakes
Lee Davi; California

Serves 8

2 cups flour
¾ cup sugar
½ teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves, ground
3 eggs
1 cup yogurt
¾ cup milk
½ teaspoon vanilla
1 cup pumpkin puree

In a large bowl, stir together the flour, sugar, salt, baking powder, baking soda, and spices (may substitute with 1 ½ or 2 teaspoons pumpkin pie spice instead). In a separate bowl, beat eggs well with electric hand mixer until frothy; add yogurt, milk, vanilla, and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using ¼ cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4–6 minutes, flipping as soon as you see air bubbles start to break. Serves 8.

Pumpkin Sloppy Joes
Geri Thomas; Tooele, UT

1 1/2 pounds ground beef
1 finely chopped onion
12 ounces chili sauce
1/2 cup pumpkin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon pumpkin pie spice
1 8-oz can tomato sauce

Mix and brown together the ground beef and onion. Add the chili sauce, pumpkin, spices, and tomato sauce. Simmer mixture about one hour. Serve on buns.

Pumpkin Cookies
Vicki Worthen; Boise, ID

1 cup packed brown sugar
1 cup cooked or canned pumpkin
½ cup oil
1 teaspoon vanilla
2 cup flour
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1/4 teaspoon ginger
raisins (optional)
chopped nuts (optional)
chocolate chips (optional)

In a mixing bowl, beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients and add to mixture. Stir until smooth. Blend in raisins, nuts, or chocolate chips. Drop by teaspoonfuls on greased baking sheet. Bake at 350° F for 12–15 minutes. Makes 3–4 dozen.