I love pumpkin!

Okay, so the discussion on pumpkin beer leads me to my LOVE of everything pumpkin---soup, bread, ice cream, pudding, anything! So, anyone have any terrific recipes that are relatively easy that I could try! Thanks in advance!

Becca at BBC

Becca,

I made pumpkin puree from my CSA pumpkin this weekend, so I've been looking for recipes too. Here are a couple of suggestions:

First, my Pumpkin Praline Cheesecake recipe is to die for, if I do say so myself . Seriously, we used to sell it at our store, and it was a great seller. I just posted the recipe in this forum so others can find it too.

I'm making some Pumpkin-Ginger muffins I found on the epicurious site this evening- I'll let you know how they come out Did you find anything you recommend- I've got bunches of pumpkin puree to use....

Thanks,
Deb

Here's a simple recipe for roasted pumpkin that I like to make. Use the smaller, non-jack-o-lantern varieties for this (the flavor is better).

1 small pumpkin, peeled, seeded and cut into cubes or sliced into crescents
2-4 tbsp. olive oil
2 tsp. salt, and pepper to taste

Preheat oven to 400F. Toss pumpkin with oil and salt. Arrange in one layer on a greased baking sheet or one lined with parchment paper. Roast for 30 minutes. Remove from oven and turn pumpkin pieces. Return to oven and roast until edges are golden brown.

Variation: Substitute sesame oil and toss with toasted sesame seeds upon completion.

Sonja,

This weekend I found i could do this even simpler/faster this way:

I cut the pumpkin in half, cleaning out the seeds and string. Do not peel. Place on rimmed baking sheet. Brush each half with olive oil and put in a 375 degree oven and roast until tener and slightly browned. ( 30 minutes to one hour depending on the size of your pumpkin ) Let cool. Once cooled, with a spoon, scoop out pumpkin flesh from pumpkin skin. Puree in food processor.

Deb

Curry goes incredibly well with pumpkin.

Here's a recipe that i submitted to New Asian Cuisine.

CURRIED PUMPKIN CHEESECAKE, CARDAMOM CREME, SARAWAK PEPPERCORN CARAMEL AND TOASTED ALMOND AND CUMIN PRALINE 'DUST'


Caveat: I didn't get credit, but i assure you, this recipe is wholey mine. (Looi nor I were too happy about NAC publishing it in this manner), and I would be happy to troubleshoot any questions regarding the preperation.

And despite the photo, the cheesecakes were usually baked into oven proof ramekins.
(as prepared in the recipe.)
You can always cut out cheesecake using a ring mould/cutter.

The pumpkin praline cheesecake sounds delightful--I think that I will try to make it for T-Day! Thanks for the suggestions!