Choose a firm pumpkin with no soft spots. The orange-skinned, round pumpkins are better for carving and decorating rather than eating. Pie pumpkins and sugar pumpkins are the best choices for cooking. Smaller pumpkins are sweeter and more flavourful than larger carving pumpkins.
Cut pumpkin in half lengthwise. Place cut side down on baking sheet. Bake at 350 F (180 C) until fork tender. Time will depend on the size of the pumpkin.
Remove from oven and let cool. When cooled, turn over and scoop out the seeds. An ice cream scoop works well.
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Remove skin from the flesh. Cut flesh into pieces and puree in a blender until smooth. It freezes well.
Pumpkin Pie Spice
- 2 tbsp. ground cinnamon 30 mL
- 2 tsp. ground ginger 10 mL
- 1 tsp. ground cloves 5 mL
- 1 tsp. ground allspice 5 mL
- 1/2 tsp. ground nutmeg 2 mL
Combine all ingredients in a small bowl. Stir to combine.
Pumpkin Biscotti
- 1/4 c. butter, softened 60 mL
- 2/3 c. sugar 150 mL
- 1 1/4 tsp. pumpkin pie spice 6 mL
- 3/4 tsp. cinnamon 3 mL
- 1 1/2 tsp. baking powder 7 mL
- 1/2 tsp. salt 2 mL
- 1 large egg
- 1/2 c. pumpkin purée 125 mL
- 2 c. all-purpose flour 500 mL
- 1/2 c. pecans, coarsely chopped 125 mL
- 1/2 c. dried cranberries 125 mL
- white chocolate for drizzling
Preheat the oven to 350 F (180 C). Lightly grease or line with parchment one 17 x 12 inch (43 x 30 cm) baking sheet.
In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder and salt until mixture is smooth and creamy.
Beat in egg and pumpkin purée. At low speed of mixer, add flour, mixing until smooth. The dough will be sticky. Stir in chopped nuts and dried cranberries.
Scoop the dough onto prepared baking sheet. Divide in half and shape into two 10 x 2 1/2-inch (25 x 6 cm) logs. Pat the logs into long rectangles and smooth their tops and sides. A wet spatula or damp hands work well.
Bake for 25 minutes. Remove from the oven. Reduce the oven temperature to 325 F (160 C).
Cool for five minutes, then use a serrated knife and cut the log crosswise into 1/2- to 3/4-inch (1.25 – 2 cm) slices. Or cut the biscotti on the diagonal for fewer, longer biscotti.
Set biscotti on edge on the prepared baking sheet. Return biscotti to the oven and bake for 40 to 45 minutes until they turn golden brown around the edges. They will still feel soft in the middle.
Turn off the oven, crack the door open a couple of inches and let the biscotti cool in the oven.
Remove from oven when they are completely cool. Melt white chocolate and drizzle or dip one end of each biscotti. Store airtight at room temperature for several days or freeze, well-wrapped, for longer storage.
Pumpkin Doughnut Holes
- 1 3/4 c. all-purpose flour 425 mL
- 1/2 tsp. each of ground cinnamon, nutmeg and allspice 2 mL
- 1/8 tsp. ground cloves .5 mL
- 2 tsp. baking powder 10 mL
- 1/2 tsp. salt 2 mL
- 3/4 c. pumpkin puree 175 mL
- 1/2 c. milk 125 mL
- 1/2 c. brown sugar 125 mL
- 1/3 c. canola oil 75 mL
- 1 large egg
- 1 tsp. vanilla extract 5 mL
- 2 tbsp. ground cinnamon 30 mL
- 2/3 c. sugar 150 mL
- 1/4 c. unsalted butter, melted 60 mL
Preheat oven to 350 F (180 C). Lightly oil a mini muffin pan or coat with nonstick spray.
In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
Pour mixture over dry ingredients and stir, using a rubber spatula, just until moist.
Scoop the batter into the muffin tray to fill each about two-thirds full. You will likely have more batter than needed for a pan of 24 mini muffins. If you only have one muffin pan, then after the first batch is done, wash the pan and bake the remaining batter.
Place into oven and bake for 10 to 12 minutes, or until a tester inserted in the centre comes out clean.
To make the topping, combine cinnamon and sugar.
When the muffins are done, cool for two minutes and then dip each muffin into the melted butter and then roll in the cinnamon-sugar mixture to coat.
Let cool on a wire rack. Makes about 35 mini muffins.
Pumpkin Spice Latte
- 1 c. whole milk 250 mL
- 2 tbsp. pumpkin purée 30 mL
- 1 tbsp. maple syrup 15 mL
- 1/2 tsp. pumpkin pie spice, plus more for garnish 2 mL
- 1 tsp. pure vanilla extract 5 mL
- 1 c. hot, strong coffee 250 mL
- whipped cream, for garnish
In a saucepan over medium heat, whisk together milk, pumpkin, maple syrup, spice and vanilla extract. Heat, whisking constantly, until mixture is warmed, then blend mixture with an immersion blender until frothy. Add coffee.
Pour into a mug. Top with whipped cream and a sprinkle of pumpkin pie spice. Makes two servings.
Ginger Pumpkin Soup
- 4 c. pumpkin purée 1 L
- 5 c. chicken stock 1.25 L
- 1 11.5 fl. oz. can pears, drained and pureed 375 mL
- 1/3 c. creamy peanut butter 75 mL
- 2 cloves garlic, finely chopped
- 2 tbsp. fresh ginger root, grated 30 mL
- 2 tbsp. green onion, finely chopped 30 mL
- 1 tbsp. fresh lime juice 15 mL
- 1/2 tsp. kosher salt 2 mL
- 1/4 tsp. ground cayenne pepper 1 mL
- toasted pumpkin seeds, optional
- chopped chives, optional
In a six-quart (six litre) saucepan, combine pumpkin puree, chicken stock, peanut butter and pear puree. Bring to a boil over high heat. Cover, reduce heat to low and simmer 10 minutes.
Add garlic, ginger root, green onion, lime juice, salt and cayenne pepper. Cook 10 minutes over medium heat.
Divide soup among soup bowls and garnish with pumpkin seeds and chives, if desired. Serve immediately. Serves four to six.
Pumpkin Soup with Thai Red Curry Paste and Lemongrass
- 3 tbsp. canola oil 45 mL
- 1 small white onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. freshly grated ginger 15 mL
- 1 stalk lemongrass, bruised
- 3 tbsp. Thai red curry paste 45 mL
- 2 c. pumpkin puree 500 mL
- 2 c. low-sodium vegetable broth 500 mL
- kosher salt
- 14 fl. oz. unsweetened coconut milk 400 mL
- 2 tbsp. lime juice 30 mL
- fresh cilantro, for garnish, optional
- thinly sliced Thai red chili, for garnish, optional
In a large pot, heat oil over moderate heat. Add onion and sauté for five minutes. Add garlic, ginger, lemongrass and curry paste and cook for three minutes. Add pumpkin puree and stock, stirring to incorporate, then season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in coconut milk and lime juice and let cool for 10 minutes.
Remove lemongrass. Transfer soup to a blender or use an immersion blender in the pot and puree until smooth. If needed, add additional water or stock to reach the desired consistency. Return mixture to the saucepan. Serve hot and garnish with fresh cilantro and thinly sliced Thai chilis.
Like most soups, this one is even better served the day after making. Reheat to serve.
Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.
