The pumpkin, fall/winter squash and sweet potato recipe thread

Discussion in 'Cooking' started by tiggerfan1, Oct 25, 2008.

  1. tiggerfan1

    tiggerfan1 DIS Veteran

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    Since it's pumpkin season again, I thought it would be fun to have a pumpkin recipe exchange. I love pumpkin desserts and I'm always on the lookout for new recipes. Feel free to share your savory pumpkin recipes, too!


    ETA: This is now an "all-gourd" thread (to quote my DIS friend, travelmel ;)). The sweet potato has officially become an honorary gourd. :)


    ETA: The feud between the pumpkins and the turnip/rutabagas has finally ended. Turnip and rutabaga recipes are now welcome. They have also become honorary gourds. :)





    INDEX



    Pumpkin

    Baked Pumpkin Ziti (page 1)

    Pumpkin Swirl Brownies (page 1)

    Pumpkin Bread I (page 1)

    Pumpkin Cake with Whiskey Whipped Cream (page 1)

    Pumpkin Bread II (page 1)

    Pumpkin Pie (Libby's recipe) (page 2)

    Pumpkin Ravioli with Shallot and Sage Butter Sauce (page 2)

    Paintnolish's Pumpkin Pancakes (page 2)

    Pumpkin Scones (page 2)

    Pasta with Creamy Pumpkin Sauce (page 2)

    Pumpkin Butter (page 2)

    Pepita Granola (page 2)

    Pumpkin Pudding with Candied Ginger Whipped Cream (page 2)

    Black Bean Pumpkin Soup (page 2)

    Pumpkin Spice Hot Chocolate (page 2)

    Travelmel's "The Witch Next Door" cocktail (page 3)

    Pan-seared Scallops with Pumpkin Risotto (page 3)

    Pumpkin Creme Brulee I (page 3)

    Paula Deen's Pumpkin Gooey Butter Cake (page 3)

    Paula Deen's Pumpkin Bars (page 3)

    Pumpkin Bread Pudding I (page 3)

    Pumpkin Angel Food Cake (page 4)

    Pumpkin Creme Brulee II (page 4)

    Kurbis Brot (Pumpkin Bread III) (page 4)

    Slow Cooker Pumpkin Pie Pudding (page 4)

    Pumpkin Bread IV (page 4)

    Pumpkin Pancakes (page 4)

    Pumpkin Maple Sauce (page 4)

    Hot Cider Syrup (for pumpkin pancakes) (page 4)

    Chocolate-Pumpkin Marble Cake (page 5)

    Pumpkin Chocolate Chip Cookies (page 5)

    Pumpkin Roll (page 5)

    Pumpkin Cheesecake I (page 6)

    Pumpkin Pie (healthier version) (page 6)

    Pumpkin Cheesecake (healthier version) (page 6)

    Pumpkin Cheesecake II (page 6)

    Pumpkin Whoopie Pies (page 6)

    Pumpkin-Spice Cake with Brown-Butter Glaze (page 6)

    Pumpkin-Cinnamon Streusel Buns (page 6)

    Thanksgiving Morn Pumpkin Coffee Cake (page 6)

    Pumpkin Mochi (page 6)

    Pumpkin Cheesecake III (page 7)

    Pumpkin Bread (healthier version) (page 7)

    Vegan Pumpkin Cookies (page 7)

    Kabocha (Japanese pumpkin) Pie (page 8)

    Pumpkin Muffins (healthier version) (page 8)

    Pumpkin Pie (made from homemade pumpkin puree) (page 8)

    Mini Pumpkin Pies (page 8)

    Easy No-Bake Pumpkin Chiffon Pie (page 8)

    Ina Garten's Pumpkin Banana Mousse Tart (page 8)

    Pumpkin Pie (made from canned pumpkin and canned yams) (page 8)

    Pumpkin Pie (for the person who got sweetened condensed milk instead of evaporated milk) (page 8)

    Pumpkin Pie (features a cookie crust and has no canned milk at all) (page 8)

    Pumpkin Pie (for vegans) (page 8)

    Pumpkin Pie (for diabetics or low-carbers) (page 8)

    Pumpkin Pie (for the lactose-intolerant) (page 8)

    Pumpkin Muffins (page 9)

    Pumpkin Waffles (page 9)

    Pumpkin French Toast (page 9)

    Baked Pumpkin Brulee French Toast (page 9)

    Easy Pumpkin Cookies (made with cake mix) (page 9)

    Pumpkin Crunch Cake (page 9)

    Paula Deen's Pumpkin Pecan Pie (page 9)

    Paula Deen's Pumpkin Gingerbread Trifle (page 9)

    Pumpkin Caramel Gingersnap Cheesecake (page 9)

    Pumpkin Cheesecake Tarts (page 9)

    Tiggerfan1's version of Paintnolish's Pumpkin Pancakes (page 12)

    Aunt M's Pumpkin Crunch (page 13)

    Pumpkin Gingerbread (page 14)

    Pumpkin Smoothie (page 14)

    Pumpkin Custard Profiteroles with Maple Caramel (page 14)

    Pumpkin Chocolate Chip Brownies (page 15)

    Pumpkin Empanaditas (page 15)

    Pumpkin Bread Pudding II (page 16)

    Pumpkin Dessert Dip (page 16)

    Pumpkin Salad Dressing (page 16)

    Pumpkin Potatoes (page 16)

    Pumpkin Gnocchi with Basil Oil (page 16)

    Recipes Using Pumpkin Pie Mix (link to recipes on page 17)









    Fall/Winter Squash

    Butternut Squash Gratin (page 4)

    Baked Acorn Squash (page 4)

    Butternut Squash and Caramelized Onion Galette (page 5)

    Zucchini Mock Apple Pie (page 6)

    Acorn Squash with Chile-Lime Vinaigrette (page 7)

    Butternut Squash Bisque (page 7)

    Wild Rice with Butternut Squash, Leeks, and Corn (page 7)

    Butternut Squash Lasagna with Caramelized Onions (page 7)

    Roasted Delicata Squash Salad (page 8)

    Spaghetti Squash Pie (page 8)

    Spaghetti Squash with Garlic (page 8)

    Butternut Squash and Creamed-Spinach Gratin (page 14)





    Sweet Potato

    Gourmet Sweet Potato Classic (sweet potato casserole) (page 5)

    Candied Sweet Potatoes (page 5)

    Sweet Potato Bread (page 5)

    Sweet Potato-Apple Cobbler (page 5)

    Sweet Potato Pie with Crunchy Topping (page 5)

    Sweet Potato Swirl Cake (page 5)

    Sweet Potato Pie (healthier version) (page 6)

    Sweet Potato Pie (page 6)

    Sweet Potato Pie with Streusel Topping (page 6)

    Sweet Potato Donuts with Maple Icing (page 6)

    Sweet Potato Cheesecake (page 7)

    Sweet Potatoes Anna (savory) (page 7)

    Oven-Fried Sweet Potatoes (page 8)

    Maple-Glazed Sweet Potatoes (page 8)

    Sweet Potato Cinnamon Rolls (page 9)

    Sweet Potato Pancakes (page 9)

    Sweet Potato Pancakes with Spiced Pecans and Peach Butter (page 9)

    Sweet Potato Souffle I (page 9)

    Sweet Potato Souffle II (page 9)

    Glazed Sweet Potatoes (page 9)

    Rhoda's Candied Sweet Potatoes (Kicked Up!) (page 9)

    Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel (page 9)

    Chicken and Sweet Potato Pot Pie I (page 10)

    Chicken and Sweet Potato Pot Pie II (page 10)

    Chicken Pie with a Sweet Potato Crust (page 10)

    Sweet Potato Drop Biscuits (page 16)






    Rutabaga

    Travelmel's Mashed Rutabagas (page 10)

    Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions (page 14)






    Turnip

    Turnip Gratin (page 13)





    Miscellaneous

    Where to buy cinnamon chips (page 1)

    How to make your own pumpkin puree (page 1)

    How to cook pumpkin seeds (page 1)

    Advice on how to cut open a squash (page 4)

    Fresh pumpkin vs. canned pumpkin for pumpkin pie (page 4)

    History of the feud between the pumpkins and the turnips/rutabagas (page 10)

    Travelmel's Thanksgiving Day Report (page 10)

    Confessions of a Tigger Fan (Tiggerfan1's T-day pumpkin report) (page 11)

    Pumpkin chat recipe :hyper2: (page 12)

    Tiggerfan1's first St. Nicholas' Day (Warning: Reader must have high tolerance for nonsense.) (page 13)

    Travelmel's Cranberry Salsa non-recipe (page 15)





    Food Pictures

    Pumpkin Chocolate Chip Cookies (page 7)

    Travelmel's version of Rhoda's Candied Sweet Potatoes--Kicked Up! (page 10)

    Travelmel's Mashed Rutabagas (page 10)

    Pumpkin Gingerbread Trifle (page 10)

    Pumpkin French Toast (page 11)

    Gourmet Sweet Potato Classic (sweet potato casserole) (page 11)

    Aunt M's Pumpkin Crunch (page 11)

    Pumpkin Swirl Brownies (page 11)

    Pumpkin Pie (Libby's recipe) (page 11)

    Pumpkin Bread II (Downeast Maine pumpkin bread) (page 11)

    Tiggerfan1's version of Paintnolish's Pumpkin Pancakes (page 11)

    Pumpkin Pancakes with Hot Cider Syrup (page 11)

    Sweet Potato Cinnamon Rolls (page 15)

    Pumpkin Cookies (page 15)

    Pumpkin Pie Bars (page 15)

    Pumpkin Chocolate Chip Brownies (page 15)

    Pumpkin Bread Pudding II (page 16)
     
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  3. travelmel

    travelmel Blue Banana Vacation Club

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    But I also was wondering if anybody had seen those "cinnamon chips?" They go GREAT in a simple pumpkin cookie. They've been MIA for the last 2-3 years on, at least, our shelves out here in Oregon.

    I heard a recipe today on the foodnetwork:

    Baked Pumpkin Ziti: Very yummy and Fall sounding. A great one pot meal.
    http://www.foodnetwork.com/recipes/paula-deen/pumpkin-baked-ziti-recipe/index.html

    Paula made a "full calorie" and Richard Simmons made a "low calorie" version of the same dish.

    P.S. If you're a Paula Deen Fan you MUST check out her Halloween costume for this show.
     
  4. tiggerfan1

    tiggerfan1 DIS Veteran

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    Ooooh, that sounds good! I love cinnamon, but I've never tried cinnamon chips. I found out that you can buy them online at amazon.com (you have to buy 6 bags, though :eek:) and here http://www.kingarthurflour.com/shop/landing.jsp?go=DetailDefault&id=1604 (it's not as cheap as Hershey's, but at least you don't have to buy 6 of them!)

    Edit- I found out that you can find out which store carries Hershey's cinnamon chips through their product locator. Here's the link: http://www.hersheys.com/productlocator/index.asp

    Thanks for the recipe! Too bad I missed the show with Richard Simmons. That guy totally cracks me up! Hopefully, they'll have it on again soon.
     
  5. tiggerfan1

    tiggerfan1 DIS Veteran

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  6. tiggerfan1

    tiggerfan1 DIS Veteran

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    OK, this is kinda off topic, but...............

    I just have to celebrate the fact that it's also time for:


    [​IMG] Pumpkin Spice Truffles from Godiva Chocolates :cloud9:


    [​IMG] Pumpkin Ice Cream!!!!! :love:


    :woohoo: :cool1: :banana: :cheer2: :dance3:
     
  7. travelmel

    travelmel Blue Banana Vacation Club

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    I also love pumpkin stuff.. it feels so healthy and fall-ish and indulgent at the same time. Great stuff!
     
  8. travelmel

    travelmel Blue Banana Vacation Club

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    Did you know that all of the Bryer's/Edy's slash all those brands that are the same packaging have shrunk their package but not their price? Yep... it kind of BARELY makes sense.. they say that in order to keep their price the same as the competition but keep their ingredient quality they have to shrink the portion size. It makes sense on paper but I wonder if it's true. Meaning, are they really making more profits with the 1.5 rather than the 1.75 or is it as they say and still the same? :confused3

    It feels underhanded. But it may not be.
     
  9. tiggerfan1

    tiggerfan1 DIS Veteran

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    Yes, I've definitely noticed the shrinking-product-and-rise-in-price phenomenon, too. I think the best way to deal with these issues is to contact the companies directly and complain (nicely). Since my family and I are trying to be frugal, we try to find ways to beat the system. By the way, I feel your pain about the $5 piece of chocolate from Godiva. Last year, the pumpkin truffles were $12!!!! :eek: This year, they're $13!!!!! :eek: :eek: :eek: It's ridiculous, but hey, it only comes around once a year. (And I'll only buy it once a year! ;)) If people can splurge on things like TVs, cell phones, etc. (which is totally fine if they can afford it), then I can splurge on pumpkin goodies!! Life's too short to be sensible all the time! :)
     
  10. tiggerfan1

    tiggerfan1 DIS Veteran

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  11. travelmel

    travelmel Blue Banana Vacation Club

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    I hear ya about splurging, etc, totally.

    Hey, chocolate instead of cranberries?? :thinkin: hmmmm....:rotfl:

    Sounds good either way... or for me, BOTH!
     
  12. tiggerfan1

    tiggerfan1 DIS Veteran

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    :thumbsup2 :thumbsup2 :thumbsup2

    Hey, by the way, I forgot to mention that I saw the biography for Richard Simmons on the Biography channel yesterday. That's quite a coincidence since you had just mentioned that he was on Paula's show the other day. :)
     
  13. tiggerfan1

    tiggerfan1 DIS Veteran

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  14. travelmel

    travelmel Blue Banana Vacation Club

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    OMG I was so busy preparing for our Halloween party tomorrow night that I totally let the kids and DH carve and clean up the pumpkin mess without saving any!!!!! :scared1:

    I love pepitio's, tortialla chips, cotija cheese, and cilantro lime dressing on salad. :lovestruc
     
  15. dis2cruise

    dis2cruise Long Island, NY

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  16. tiggerfan1

    tiggerfan1 DIS Veteran

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    Oh no! :eek: Well, that's OK. They're still selling pumpkins at the supermarket. :thumbsup2 Those small "pie" pumpkins are really good to use in baked goods. I hope you guys have a great Halloween!


    Thanks for the recipe! It sounds really good. I'll definitely give that one a try. :)
     
  17. tiggerfan1

    tiggerfan1 DIS Veteran

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  18. tiggerfan1

    tiggerfan1 DIS Veteran

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  19. paintnolish

    paintnolish <font color=darkorchid>You'd think a sniff in the

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    Pumpkin pancakes! I add a blob of pumpkin puree to pancake batter and some pie spice, then I throw in white choc chips! Heavenly!
     
  20. tiggerfan1

    tiggerfan1 DIS Veteran

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    Thanks, paintnolish! That sounds great! :thumbsup2
     
  21. tiggerfan1

    tiggerfan1 DIS Veteran

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    Pumpkin Scones (from the Morning Coffee & Afternoon Tea blog)




    2 cups flour
    1/2 cup brown sugar
    1/4 tsp. ground ginger
    1/2 tsp. nutmeg
    1/4 tsp. allspice
    1/2 tsp. cinnamon
    1 tsp. baking powder
    1/4 tsp. baking soda
    1/4 tsp. salt
    1/2 cup (1 stick) cold, unsalted butter
    1/3 cup buttermilk
    1/2 cup pumpkin puree
    1 tsp. vanilla extract


    -Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into the flour mixture with a fork or pastry cutter. Mixture should look like coarse crumbs. In a separate bowl, mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't over-mix).

    -Transfer dough to a lightly floured surface and knead gently 3-4 times. Shape or pat the dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. * Brush with egg glaze (1 egg beaten with 1 Tbsp. milk), and sprinkle with turbinado sugar (regular granulated sugar is OK, too). Place wedges to a cookie sheet and bake at 375 degrees for 20 minutes or until a toothpick inserted in the middle of the scone comes out clean. Place scones on a wire rack to cool. Makes 6 scones.

    *Personally, I like to use a powdered sugar glaze on these scones (like they do at Starbucks). Bake the scones without the egg glaze and allow the scones to cool completely. Mix together about 1/3 cup powdered sugar (or more if necessary) and enough milk to get a consistency that is thick, yet still runny. Drizzle the glaze over the cooled scones and allow the glaze to set. I love to eat these scones plain or with pumpkin butter. Deeeeelish! :)
     

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