Photo: Adobe
Pumpkins, the quintessential sign of the season, look great as decorations on our doorsteps, but pick up some extras for cooking and enjoy a range of recipes from savory to sweet. Here are tips for selection and prep, plus recipes.
Photo: Adobe
The two main categories are field pumpkins and sugar pumpkins. Field pumpkins, best used for jack-o’-lanterns, are larger, a light shade of orange, and more suitable for carving. Their tough skin is hard to peel, and their flesh is stringy and often watery with a very mild flavor. The “guts” of field pumpkins are good for a creepy haunted house trick but are not as flavorful as the flesh of sugar pumpkins, which are smaller and best for cooking as they have a more flavorful, sweeter, less stringy, and tender flesh than the very large pumpkins.
Photo: Adobe
Sugar pumpkins might be labeled “pie” pumpkins, and are small and have a smoother surface, and there is also the fairytale style, which has a thick skin with more pronounced ridges, but its tender deep orange flesh is sweet, thick, and firm. It has a distinctive Cinderella’s coach-like shape.
Jack-be-Little—the cute guy that is about the size of a softball and often used for decorations—has a bright orange or white shell and sweet flesh. Did you know you can eat these too? (See how to bake below.)
Pumpkin is part of the same gourd family as cucumbers, squash, and melons, so it is high in fiber and a good source of beta-carotene (vitamin A), and potassium. Plus, the seeds are a deliciously nutty snack and rich in vitamins B and E and contain magnesium—so don’t throw out the “guts” of those jack-o-lanterns this year, roast them (see the link below).
Cooking Pumpkin
Cook fresh pumpkin much the same way you do winter squash—either steam, microwave, or bake it. It’s best not to boil the pumpkin as it will soak up the water and make a watery puree (and subsequent dish, pie, etc.).
To steam: Cut pumpkin in half and remove seeds and stringy pulp. Cut into smaller pieces and peel, then place in a steamer or metal colander that will fit in a covered pot. Put over boiling water, cover, and steam for about 50 minutes or until tender. Mash and puree in a blender or food processor.
To microwave: Cut in half and remove the seeds and stringy pulp. Wrap each half loosely in plastic wrap. Place the halves, cut side down on a microwave safe plate. Heat on high for about 7 minutes per pound or until tender. Spoon out the pulp and use in recipes or further process to create a puree.
To bake: Heat oven to 350°F. Split pumpkin in half and remove seeds and stringy pulp. Place halves, cut side down, on a baking sheet and bake for about 1 hour or until tender when pierced with a fork. Spoon the soft pulp out of the shell and use in recipes or further process to create a puree.
• For jack-be-little pumpkins, cut around the stem, creating a “lid” and set it aside. Scoop out the middle seeds, strings, etc. If desired, you can sprinkle the inside with about 1 teaspoon brown sugar, ½ teaspoon butter, and a pinch of cinnamon—or season with other spices of choice. Heat oven to 350°F. Replace tops and place pumpkins in a baking pan with a little water in the bottom and bake until tender, about 40 to 50 minutes. Test with a fork and cook a little longer, if desired, until tender.
Photo: Adobe
Yield: A 5-pound pumpkin will yield about 4½ cups of mashed, cooked pumpkin.
As comparison, figure 1 (15- to 16-ounce) can yields about 2 cups of mashed pumpkin.
Photo: Adobe
Make a day of it and visit a pumpkin patch. Many of the local apple orchards I highlighted here also feature pumpkins for a perfect autumn activity. Then you’ll have plenty for both your doorstep and recipes—plus you can freeze puree to enjoy later.
Photo: Dairy Farmers of Wisconsin
Roasted Tomato-Pumpkin Bisque
Makes 6 Servings | Recipe courtesy of Wisconsin Cheese
8 large Roma tomatoes, halved lengthwise
1 large onion, quartered
4 garlic cloves, peeled
2 tablespoons olive oil
Salt and pepper, to taste
3 cups vegetable broth
1½ cups solid-packed pumpkin
1 to 3 teaspoons sugar
1 teaspoon minced fresh oregano
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 cup heavy whipping cream
6 ounces Carr Valley Apple Smoked Fontina cheese, shredded (1½ cups)
For the Grilled Cheese Croutons
4 slices firm white bread
8 ounces Carr Valley Apple Smoked Fontina cheese, shredded (2 cups)
2 tablespoons butter, softened
Fresh oregano sprigs (optional)
- Heat oven to 450°F.
- Place the tomatoes, onion and garlic on a 17×12-inch baking pan. Drizzle with olive oil, and toss to coat. Arrange tomato mixture in a single layer. Season with salt and pepper.
- Bake for 20 to 25 minutes or until onion is tender, stirring once.
- Combine the vegetable broth, pumpkin, and tomato mixture in a Dutch oven. Process bisque, in batches, in a blender or with an immersion blender until smooth. Return to the pan.
- Whisk in the sugar, oregano, paprika, cinnamon, and cayenne pepper. Bring bisque just to a boil, stirring constantly. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring frequently. Reduce heat to low. Whisk in cream; heat through. Gradually whisk in fontina until melted. Remove from the heat. Season with salt and pepper to taste.
Grilled Cheese Croutons:
- Top 2 slices of bread with fontina. Top with remaining bread. Spread butter on the outside of sandwiches.
- Toast 1 sandwich, covered, in a large skillet over medium heat for 2 to 3 minutes or until the side is golden brown. Flip sandwich and cook, uncovered, 2 to 4 minutes longer or until bread is light golden brown and cheese is melted. Repeat step with remaining sandwich. Cut into 1-inch cubes.
- Top bisque with croutons. Garnish with oregano, if desired.
Photo: Dairy Farmers of Wisconsin
Pumpkin Cheesecake Brownies
Makes 12 Servings | Recipe courtesy of Wisconsin Cheese
For the Pumpkin Cheesecake Layer
1 (8-ounce) package Crystal Farms Original Cream Cheese, softened
1 (8-ounce) container Crave Brothers Farmstead Classics Mascarpone cheese
¾ cup sugar
½ cup canned pumpkin (or your own puree)
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 large egg yolks
For the Brownies
½ cup (1 stick) butter, cubed and melted
¾ cup sugar
2 teaspoons vanilla extract
2 large eggs
½ cup all-purpose flour
½ cup baking cocoa
½ teaspoon salt
¼ teaspoon baking powder
½ cup semisweet chocolate chips
Pumpkin Cheesecake Layer:
- Beat the cream cheese, mascarpone and sugar in a large bowl until smooth. Beat in the pumpkin, flour, vanilla, cinnamon, salt, ginger and nutmeg. Add egg yolks, beating just until combined. Set aside.
Brownies:
- Heat oven to 325°F. Line a greased 9-inch square baking dish with parchment paper and grease paper.
- Cream the butter, sugar, and vanilla in a large bowl until light and fluffy. Add eggs, one at a time, beating each until well combined. Combine the flour, cocoa, salt, and baking powder in another bowl. Gradually add to butter mixture, beating each addition until combined. Fold in chocolate chips.
- Spread half of the brownie batter into prepared pan. Drop spoonfuls of reserved cheesecake mixture over top. Spoon remaining brownie batter into 4 lines over top of cheesecake layer; swirl batter with a toothpick or knife.
- Bake for 43 to 47 minutes or until top is just set and a toothpick inserted near the center comes out clean. (Do not overbake.) Cool completely on a wire rack.
Photo: Adobe
Hungry for More?
Check out these recipes I have highlighted here:
The “guts” of your jack-o’-lanterns are filled with nutritious seeds that make a great snack, soup or salad topper, and more + 5 sweet and savory pumpkin recipes.
Apple Caramel Spice Cake Recipe
Lean into autumn and flavors of the season with this easy caramel apple cake—plus check out ideas for tempting pumpkin goodies.
Maple Pumpkin Spice Popcorn Recipe
Whole-grain popcorn is a great snack choice anytime, and especially when touched by the flavors of the season.
