Which kind of pumpkin is best for baking? Smaller is better – large field pumpkins, which are specially bred for Halloween jack-o-lanterns, are generally too tough and stringy for baking. Choose “pie” or "sugar" pumpkins or other flavorful varieties, such as Sugar Baby. Small and sweet, with dark orange-colored flesh, they're perfect for pies, muffins,...Read More
Pumpkins in the US are widely recognized as the classic orange-skinned winter squash with orange flesh, often used for Halloween carving and pies. However, the term “pumpkin” encompasses a diverse array of squash varieties from around the world, boasting a range of shapes, colors, and sizes. While the typical pumpkins associated with autumn are orange...Read More
INGREDIENTS: 1 pound of cooked pumpkin (or other winter squash) 2 eggs 6 tablespoons grated Parmigiano-Reggiano or similar cheese Freshly grated nutmeg to taste Salt and freshly ground pepper to taste 6-8 Amaretti cookies, finely crushed* 1 package wonton wrappers One egg, beaten Butter (approximately 4 tablespoons) 8-10 fresh sage leaves *These are the little...Read More
This curry bisque featuring kabocha squash is the perfect fall soup that is delicious, creamy, and full of warm comforting flavors. INGREDIENTS: 2 kabocha squash 1 tablespoon olive oil Pinch salt 3 tablespoons olive oil 1 tablespoon fresh garlic, minced 2 tablespoons fresh ginger, minced 2 stalks lemongrass (no root or tops), chopped 1/2 sweet...Read More
Reminiscent of pumpkin pie, this eggless vegan version of pumpkin bread is sweet, spicy, and extra moist. The flaked coconut adds a delightful texture and helps to keep the pumpkin bread moist. INGREDIENTS: 3 1/2 cups all-purpose flour 2 cups packed dark brown sugar 2/3 cup white sugar 2 cups pumpkin purée 1 cup vegetable...Read More
This pumpkin bread recipe is a slightly different variation of a classic recipe — older versions did not include vanilla extract. Such a small change — but you’ll be surprised by the difference a little vanilla makes! It ‘softens’ the spice notes and adds a delightful ‘smoothness’ to the flavor. Vanilla is like a magical...Read More
It’s almost un-American to admit this – I’ve never cared for pumpkin pie. And for someone who has baked thousands of desserts, I can count on one hand the number of times I’ve baked pumpkin pies for my own family. However, it didn’t take me long to create an acceptable pumpkin dessert that would please...Read More
INGREDIENTS: 1 deep dish 9-inch pie crust, unbaked 2 cups cooked, mashed pumpkin (see How to Make Fresh Pumpkin Purée) 1 1/2 cups evaporated milk 3 eggs 1/4 cup brown sugar 1/2 cup white sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cloves METHOD:...Read More
This moist, spicy version of pumpkin bread comes from B & R Farms. Their secret ingredient? Dried apricots, of course! INGREDIENTS: 1 large egg 1 cup sugar 1 cup canned pumpkin or cooked fresh pumpkin; mashed or pureed 1/2 cup vegetable oil 1/2 cup orange juice 2 cups all-purpose flour 1 teaspoon baking soda 1/2...Read More
