Turkey Pumpkin Chili

 2 T. extra-virgin olive oil

1 yellow onion, chopped

1 orange bell pepper, chopped

2 cloves garlic, minced

1 lb. lean ground turkey

2 c. chicken broth

1 14-oz. can fire-roasted diced tomatoes

1 15-oz. can pumpkin puree

1 4.5-oz. can chopped green chiles

1-1/2 T. chili powder

1 t. cumin

1 t. smoked paprika

1/2 t. kosher salt

1/8 t. cinnamon

1 15-oz. can black beans, drained and rinsed

Salt and freshly ground black pepper

Shredded sharp cheddar cheese, for serving

Sour cream, for serving

Crumbled tortilla chips, for serving

Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and garlic; cook, stirring frequently, until tender, about 5 minutes.

Add the turkey and cook until browned, breaking up pieces. Add chicken broth, tomatoes, pumpkin puree, green chiles, chili powder, cumin, smoked paprika, salt, and cinnamon, and bring to a boil.

Reduce heat to low and add beans. Cover and simmer, stirring occasionally, until fully flavored, about 25 minutes. Season to taste with salt and pepper.

Serve in bowls, topped with cheese, sour cream, and crumbled tortilla chips.

Serves 6-8.

Adapted from Gannett Media Fall Cookbook, Sept. 2020, p. 42. 

Creamy Pumpkin Pasta with Pine Nut Gremolata

12 oz. rigatoni
2 T. olive oil, divided
12 fresh sage leaves
1/4 c. pine nuts, toasted and roughly chopped
1 t. finely grated lemon zest
1 shallot, finely chopped
2 cloves garlic, pressed
Kosher salt
Freshly ground black pepper
1 c. canned pure pumpkin
2 oz. Parmesan cheese, grated (about 1/2 c.), plus more for serving
1/4 c. heavy cream
1/8 t. fresh grated nutmeg

Cook rigatoni per package directions. Reserve 1 c. cooking water; drain pasta and return to pot.

Heat 1 T. oil in a large saucepan over medium heat. Add sage and cook until crisp, 2-3 minutes. Transfer with a slotted spoon to a paper towel-lined plate; when cool, crumble into pieces. Toss together sage, pine nuts, and lemon zest in a bowl. Set aside.

Add remaining 1 T. oil, shallot, and garlic to saucepan. Season with salt and pepper. Cook, stirring occasionally, until tender, 1-2 minutes. Add pumpkin, Parmesan, heavy cream, nutmeg, and 1/2 c. reserved pasta water. Cook until slightly thickened, 3-5 minutes. Season with salt. (If desired, use an immersion blender to puree until smooth.)

Add pasta and stir to combine. Add more pasta water if sauce seems too thick.

Serve sprinkled with pine nut mixture.

Serves 4.

Adapted from Country Living magazine, Oct. 2020, p. 91.

Golden Pumpkin Cake

1 package yellow cake mix
1/2 c. vegetable oil
4 eggs
1 c. canned pumpkin
1/2 c. sugar
1/2 c. water
1 t. cinnamon
1/2 t. nutmeg

Topping:
1-1/2 c. brown sugar
1/2 c. evaporated milk
2 T. butter
1 c. walnuts or pecans
1 t. vanilla

Generously grease and flour a tub pan. Heat oven to 350 degrees.

Place cake mix in large bowl. Make a hole in the center and pour in the oil. Add eggs, one at a time, beating after each addition. Add pumpkin, sugar, water, and spices. Bake for 60-70 minutes.

While cake is cooling, mix brown sugar, evaporated milk, and butter in a saucepan and cook until syrupy over low heat. Add nuts and vanilla. Beat well, then cool and spread over cooled cake.

Makes 1 cake.

Adapted from Florida Heritage Cook Book, p. 46.

Pumpkin Soup

2 c. chicken or vegetable stock, divided
1/2 green pepper, seeded and diced
1 large tomato
1 green onion
1 sprig parsley
1/4 t. thyme
1 1-lb. can pumpkin or 2 c. cubed cooked pumpkin
1 T. flour
2 T. butter
1 c. milk
1/2 t. nutmeg
1 t. sugar
1/2 t. salt

Place 1 c. stock, green pepper, tomato, onion, parsley, and thyme in blender container. Cover and use on medium speed, just until vegetables are coarsely chopped. Pour into a saucepan; simmer 5 minutes.

Return mixture to blender container. Add pumpkin and flour. Cover and use on high speed until mixture is very smooth. Pour mixture back into saucepan. Stir in remaining broth and all remaining ingredients. Heat to a boil, stirring frequently. Cook 3 minutes longer. Serve hot.

Serve 4-6.

Adapted from Seminole Indian Recipes, p. 1.

Curry-Spiced Pumpkin Bisque with Coconut Milk

1 15-oz. can pumpkin puree
1 T. curry powder
1 t. light brown sugar
1 15-oz. can unsweetened coconut milk
1 c. vegetable broth
Salt and freshly ground black pepper
2 T. pumpkin seeds (optional)

Combine the pumpkin puree, curry powder, and sugar in a pot over medium heat. Whisk in the coconut milk a little at a time until mixture is smooth. Add up to a cup of the vegetable broth to achieve a desired consistency. Season with salt and pepper.

Simmer for 10 minutes to allow flavors to develop, stirring occasionally. Taste to adjust seasonings and serve hot, garnished with pumpkin seeds if desired.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 172.

Roasted Pumpkin Soup with Harissa & Chickpeas

1 3-lb. sugar pumpkin or kabocha squash
5 T. extra-virgin olive oil, divided
1-1/2 t. kosher salt, divided
1-1/4 t. black pepper, divided
3 shallots, peeled and chopped
3 garlic cloves, peeled and thinly sliced
2-1/2 t. ground cumin
1/4 t. ground cardamom
2-1/2 T. harissa paste
6 c. low-sodium vegetable broth
2 15-oz. cans chickpeas, rinsed
Greek yogurt and chopped cilantro, for serving

Peel pumpkin by piercing all over with a fork and microwaving on high for 3 minutes. Skin will come off easily. Remove seeds and cut into 1" pieces.

Preheat oven to 400 degrees. On 2 rimmed baking sheets, toss the pumpkin with 3 T. olive oil, 1/2 t. salt, and 1/4 t. pepper.  Roast, tossing once, until tender, 20-25 minutes.

Meanwhile, heat the remaining 2 T. olive oil in a large pot over low heat. Add the shallots and cook, stirring occasionally, until soft and caramelized, about 5 minutes. Add the garlic, cumin, cardamom, and remaining 1 t. salt and 1 t. pepper. Cook for 2 minutes.

Add the harissa, broth, and chickpeas. Bring to a boil; reduce heat to medium and simmer for 5 minutes. Remove from heat and stir in the pumpkin. Serve topped with yogurt and cilantro.

Serves 8.

Adapted from Real Simple magazine, Oct. 2016, p. 194.

To Peel Winter Squash or Pumpkin

Poke the squash or pumpkin all over with a fork, place it in a microwave-safe dish, and microwave on high for 3 minutes. Use a paring knife or vegetable peeler to remove the skin. It will practically fall off in large strips.

From Real Simple magazine, Oct. 2016, p. 196.

Pumpkin Spice Granola

2 c. rolled oats
1 c. pecans
1 c. raw unsalted pumpkin seeds
1/2 c. extra-virgin olive oil
1/2 c. honey
2 t. pumpkin pie spice
1/2 t. kosher salt
1 c. dried cranberries

Combine all ingredients except cranberries in a large bowl. Mix well and spread onto a rimmed baking sheet. Bake at 350 degrees for 30 minutes, stirring halfway. Cool completely on baking sheet, then mix in cranberries.

Makes 5 cups.

Adapted from Family Circle magazine, Sept. 2016, p. 95.

Camellia Rose Inn Pumpkin Bread

4 c. flour
3 c. sugar
2 t. baking soda
1-1/2 t. salt
1 t. baking powder
1 t. ground cinnamon
1 t. ground nutmeg
1/2 t. ground allspice
1/2 t. ground cloves
1/4 t. ground ginger
4 large eggs
1 c. vegetable oil
1 15-oz. can pumpkin
2/3 c. water
1 c. chopped pecans (optional)

Grease and flour 2 standard loaf pans. Preheat oven to 350 degrees.

Beat all ingredients except pecans at medium speed with an electric mixer until dry ingredients are moistened. Fold in pecans. Spoon evenly into loaf pans. Bake for 1 hour or until wooden pick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; remove from pans and cool completely.

Excellent with softened cream cheese.

Makes 2 loaves.

Adapted from Camellia Rose Inn Cookbook, p. 29. 

Spicy Pumpkin Muffins

1-1/2 c. unbleached flour
1/2 c. whole wheat flour
1 T. baking powder
1/2 t. salt
2 t. cinnamon
1/2 t. ground ginger
1/2 t. freshly ground nutmeg
1/4 t. ground cloves
1 large egg
1/2 c. firmly packed light brown sugar
1 c. fresh or cannot pumpkin puree
1/2 c. vegetable oil
1/2 c. milk
3/4 c. raisins
1/2 c. finely chopped walnuts, divided

Preheat the oven to 400 degrees. Butter the insides and top of a regular-size (1/3 c.) muffin pan.

In a large bowl, thoroughly combine flours, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

In a medium bowl, beat the egg. Beat in the brown sugar, then stir in the pumpkin, oil, and milk until well mixed.

Mix the pumpkin mixture into the dry ingredients until just combined. Don't overmix. Stir in the raisins and all but 2 T. of the walnuts.

Spoon the batter into the muffin cups, then sprinkle with the remaining walnuts. Bake 15-17 minutes, or until a knife in the center of a muffin comes up clean. Let sit 2 minutes before removing from pan. Serve warm  or at room temperature, not hot.

Note: Frost with cream cheese icing for a real treat.  

Makes 12 muffins.

Adapted from Quick Vegetarian Pleasures, p. 66.

Pumpkin Bread with Streusel Topping

1/2 c. vegetable oil
3/4 c. sugar
3/4 c. firmly packed light brown sugar
3 large eggs
1 t. vanilla extract
1 15-oz. can solid packed pumpkin
2-1/2 c. unbleached flour
1-1/2 t. baking powder
1-1/2 t. baking soda
3/4 t. salt
1-1/2 t. cinnamon
1/2 t. freshly grated nutmeg
1 c. finely chopped walnuts or pecans
2/3 c. raisins

Topping:
1/3 c. unbleached flour
1/3 c. sugar
4 T. cold unsalted butter, cut into bits

Preheat oven to 350 degrees. Butter and flour two 9 x 5" loaf pans.

In a large bowl, beat together the oil, sugars, eggs, and vanilla using an electric mixer. Beat in the pumpkin until thoroughly blended. Beat in the remaining bread ingredients until evenly moistened. Scrape into the prepared pans.

To make the topping, combine the flour and sugar in a small bowl. Rub in the butter with your fingers until coarse crumbs are formed. Sprinkle the crumbs on top of each loaf. Bake 50-55 minutes or until a knife inserted in the center comes our clean.

Cool on a wire rack 10 minutes, then remove from pans. Cool thoroughly before serving.

Makes 2 loaves.

Adapted from Quick Vegetarian Pleasures, p. 57.

Pumpkin Risotto

3 c. vegetable broth
1-1/2 T. unsalted butter
1 white or yellow onion, minced
1/2 c. minced fresh parsley
1 c. diced fresh pumpkin
1 c. arborio rice
2 T. dry white wine
1/2 c. grated imported Parmesan cheese
Pinch of ground nutmeg
1 T. heavy cream

Bring the broth to a simmer, covered, in a saucepan over medium-low heat.

Melt the butter in a large, heavy saucepan over medium-low heat. Add the onion and parsley, and saute until the onion is soft and translucent, about 7 minutes. Add the pumpkin and saute until it's well coated with the onion and parsley. Add the rice and stir until it's coated with the seasonings and glistening, about 2 minutes.

Add the wine and stir until the liquid evaporates, about 3 minutes.

Using a ladle, add about 1 c. hot broth. Stir constantly over medium heat until the broth has been absorbed. Add another ladleful of broth and keep stirring until it's been absorbed.

Continue the process, adding broth 1/2 c. at a time and stirring this way until the kernels are plump and no longer chalk white in the center. This should take 25-30 minutes altogether. The rice is almost done when the kernels are still separate but starting to bind and there are pools of broth on the surface. The rice is done when the liquid has been absorbed and the kernels are bound in what looks like a ricey, creamy, rice pudding.

When the risotto is very nearly done, add 2 T. of broth, the Parmesan, and the nutmeg. Stir until the broth has been absorbed and the cheese is blended throughout.

Add the cream and stir well to blend. Serve at once.

Serves 4-6.

Adapted from Almost Vegetarian, p. 133.

Perfect Pumpkin Pie

1 15-oz. can pumpkin
1 14-oz. can sweetened condensed milk
2 large eggs
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. salt
1 9" unbaked pie crust
Whipped cream for topping

Preheat oven to 425 degrees. Whisk pumpkin, milk, eggs, spices, and salt in a medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees and continue baking 35-40 minutes or until knife inserted 1" from crust comes out clean. Cool. Serve topped with whipped cream. Cover and refrigerate any leftovers.  

From allrecipes.com.

Spicy Pumpkin Pie

1/2 c. sugar
1/2 c. brown sugar
1 T. unbleached all-purpose flour
1/2 t. salt
1 t. ground ginger
1 t. cinnamon
1/2 t. nutmeg
1/8 t. cloves
1/8 t. freshly ground black pepper
3 large eggs, beaten
1 15-oz. can pumpkin (about 2 c.)
1-1/4 c. light cream or evaporated milk
Pie crust for 9" pie

Whisk together sugars, flour, salt, and spices. Beat together eggs, pumpkin, and cream or evaporated milk. Whisk into dry ingredients. For best flavor, cover and refrigerate overnight.

Lightly grease a 9" pie pan. Fill with crust, crimping edge high if possible. Refrigerate crust while oven preheats to 400 degrees. Pour filling into crust and bake 45-50 minutes. Filling will set 2" from edge but not in center when done.

Source unknown. 

Pumpkin-Maple Pie

1 pie crust in 9" pie plate
2 large eggs
1 15-oz. can pure pumpkin puree
1 c. heavy cream
1/2 c. pure maple syrup
1/4 t. cinnamon
1/2 t. ginger
1/2 t. salt
1/8 t. cloves

Put oven rack at lowest position and preheat oven to 350 degrees.

Whisk together eggs, pumpkin, cream, syrup, and spices. Pour into crust and bake until center is set, 60-70 minutes. Cool to room temperature before serving.

Source unknown. 

Pumpkin & Mushroom Lasagna

4 c. chopped onions
1 T. olive oil
6 c. chopped portabellos or other mushrooms
1/4 c. chopped fresh sage leaves
1 t. salt, divided
1 c. Marsala, vegetable stock, or combination of both
2 eggs, lightly beaten
3-1/2 c. canned pumpkin (29-oz. can) or pureed cooked or frozen butternut squash
3 c. ricotta cheese
1/4 t. ground black pepper
1/4 t. ground nutmeg
3/4 lb. uncooked lasagna noodles
1-1/2 c. crumbled ricotta salata, divided
1/2 c. grated Pecorino Romano cheese

In a large pot, saute the onions in the oil for 5 minutes. Add the mushrooms and saute for another 5 minutes, until the mushrooms are somewhat wilted. Add the sage, 1/2 t. of the salt, and the Marsala or stock, and simmer on low heat for 5 minutes. Set aside.

In a large bowl, stir together the eggs, pumpkin, ricotta cheese, pepper, nutmeg, and remaining 1/2 t. salt. Set aside.

Preheat the oven to 375 degrees. Lightly oil a 9 x 13-inch baking dish.

Dip out about 1/2 c. of the liquid from the sauteed mushrooms and pout it into the prepared baking dish. cover the bottom with a layer of lasagna noodles arranged close together. Even spread on half of the pumpkin mixture. Spoon on about a third of the sauteed mushrooms and sprinkle with 1/2 c. of the ricotta salata. Add a second layer of noodles followed by the remaining pumpkin mixture, another third of the sauteed mushrooms, and 1/2 c. of the ricotta salata. Finish with a layer of noodles thoroughly moistened by the last third of the sauteed mushrooms. Evenly sprinkle on 1/2 c. of the ricotta salata and top with the grated Pecorino.

Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until the lasagna is bubbly, the noodles are tender, and the top is browned. Remove from the oven and let stand for about 10 minutes before serving.

Serves 8-10.

Adapted from Moosewood Restaurant Celebrates cookbook, p. 124. 

Baked Gnocchi with Pumpkin-Cheese Sauce

1 16-oz. package fresh or frozen gnocchi
1 T. unsalted butter
1 T. all-purpose flour
3/4 c. canned pumpkin puree
1/2 c. whole milk
1 c. shredded Gruyere* cheese, loosely packed (about 2 oz.)
Salt and pepper

Preheat oven to 375 degrees. Mist an 8" square baking dish with cooking spray. Cook gnocchi as package label directs. Drain well and spread in prepared baking dish.

Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring, 1 minute. Whisk in pumpkin and milk. Cook, whisking, until very thick, about 5 minutes.

Whisk in cheese until smooth. Season with salt and pepper and pour over gnocchi. Bake until bubbling, 20 to 25 minutes.

*Replace with cheddar, jack, or fontina, if preferred.

Serves 4.

From All You magazine, Feb. 2015, p.57.

Pumpkin Soup

2 T. butter
1 yellow onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 c. fresh pumpkin, roasted* and diced
1 T. sage leaves
3 c. chicken stock (or vegetable stock)
1 c. cream
salt and freshly ground pepper

In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food processor or blender.

Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper. Serve immediately.

Serves 4.

*To roast pumpkin, preheat oven to 400 degrees. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

My notes: This works great with a Seminole pumpkin, too. It has a very delicate flavor, so it needs a hearty accompaniment such as a grilled cheese sandwich.

From Food Network website. 

Cranberry-Pumpkin [Quick] Bread

4 cups sugar
5 cups unbleached all-purpose flour
4 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground allspice
1 cup chopped walnuts (optional)
1 cup canola oil
29 ounces pumpkin (1 large can)
14 ounces whole cranberry sauce (1 small can)

Preheat oven to 350 degrees F for loaf pans or 400 degrees F for muffin tins.

In a large bowl, stir together dry ingredients. Mix in oil, pumpkin and cranberries, stirring well to form a thick batter.

Oil and lightly flour three 9 x 5-inch loaf pans or muffin tins, and fill with batter. Bake for 1 hour to 1 hour, 15 min. For muffins, bake 25 minutes. When done, toothpick inserted in the center should come out clean. Cool slightly and remove from pans to wire rack.

Makes about 3 loaves or 24 muffins.

From Hobby Farm Home magazine, Nov./Dec. 2010, p. 35-36.