Did you stock up on canned pumpkin before Thanksgiving? Did fears of a shortage leave you with a few extra cans? Whether it was all a marketing ploy or not, you can still put that pumpkin to good use. You surely know a few pumpkin dessert recipes, so why not try it in a main course, appetizer or a drink?
• 1 Pumpkin Polenta with Chorizo and Black Beans from Every Day with Rachael Ray – Warm and hearty, we're making this with a chipotle vegetarian sausage tonight.
• 2 Pumpkin Marmalade from Better Homes & Gardens – Try adding it to your holiday cheese board.
• 3 Mini Pumpkin-Sage Balls from Vegetarian Times – We're suckers for appetizers in mini or ball form.
• 4 Pumpkin Hummus from Slashfood – Healthy snacking in between holiday parties.
• 5 Savory Pumpkin Pizza Dough from The Cooking Photographer – Imagine the possibilities.
• 6 Emily's Pumpkin Tortilla Soup – Satisfying and vegan!
• 7 DIY Jamba Juice Pumpkin Smash smoothie from Serious Eats – If you're in the mood for a cool treat, this one won't set you back quite as much as the original.
• 8 Pumpkin Soufflé with Parma Ham Chips from the James Beard Foundation – This one could be a showstopper.
• 9 Supper Casserole with Pumpkin & Green Chile Cornbread Topping from A Veggie Venture – Try it with ground beef, turkey or even elk!
• 10 Kathryn's DIY Pumpkin Spice Latte (Just Like Starbucks!) – A very popular winter treat. Have you tried it?
Related: Five Ways to Eat: Pumpkin
(Images: Clockwise from top left: Better Homes & Gardens, Robyn Lee/Serious Eats, Cynthia Van Elk/Every Day with Rachael Ray, Emily Ho)
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I can't wait to try a few of these! I LOVE pumpkin!
i made a bunch of apple and pumpkin butters this season and i had to think about new ways to use it after a while and i've had two big hits with pumpkin butter in oatmeal and mixing it into the french toast batter.
i know its a dessert, but I made pumpkin dark chocolate truffles yesterday - yum!
I was just looking in my pantry and wondering what I was going to do with those extra cans so this is perfect timing. I'm liking the idea of pumpkin polenta (even though it is a RR recipe-normally I don't have much success w/those) and even the pumpkin hummus.
This is great! Most of my pumpkin recipes only use a cup or less of it, so I'm often left with at least half a can and wonder what to do with it. Has anyone had good experience with freezing leftover canned pumpkin, if you can't use it right away?
Brooklynnina: I tried freezing canned pumpkin and it came out very watery. The ice crystals broke up the puree and left me with a grainy mess. You might get by mixing something into the puree before freezing it. I like to take extra pumpkin, mix it with rice and milk for a creamy soup.
The pumpkin polenta looks delicious. I can see how the spice from the chorizo might cut out some of the pumpkin's sweetness.
I make pumpkin ice cream (without an ice cream maker!). We had some leftover pumpkin bread leftover, so I incorporated that into the mix as well.
I also enjoy a spoonful mixed with oatmeal, with brown sugar and pumpkin pie spice (and nuts, if you have them). I've seen people concoct pumpkin milkshakes, too.
It's good mixed with chipotle chile powder (or canned chipotles in adobo), fresh lime juice and maple syrup, and served like mashed potatoes.
what about blending with a little curry powder & a can of coconut milk for a soup? works great with pureed butternut squash.
Excuse me as I cry about the lack of canned pumpkin in my country and the time and effort it requires to replicate it at home.
Three little words: PUMPKIN GINGERBREAD TRIFLE.
The recipe: http://bit.ly/809epj
I love to make savory pumpkin pancakes! Mix some pumpkin, flour, egg, baking powder and salt together (and a touch of sugar, if you want). Add in scallions, roasted garlic and cayenne pepper. Cook in a pan on med-medium high heat until set (flip once in the middle). You can fry them in oil, but I think they're great cooked in a lightly oiled pan. I am sure there are more sophisticated ways to eat them, but I am not ashamed to admit that I use ketchup. :)