Pumpkin = Libby’s. That’s what I knew of cooking with pumpkin until recent years, when we started to grow neck pumpkins in our garden. Pumpkins that weighed 20-pounds-plus. (Yes, we measured them.)
What’s a girl to do with these massive pumpkins? Cook them every which way, of course. Roast the seeds for salads. Whir it into a creamy soup. Top off an amazing flatbread. Stir into oatmeal. Scrape it straight from the pumpkin (it is that sweet). And lest you think I’d forget, the mandatory pumpkin bread and pie.
There is undoubtedly more kitchen labor involved with fresh pumpkin, compared to opening a can. But after you try these recipes, I promise you’ll think twice before buying Libby’s again.
Roasted Pumpkin Pizza
Pizza is easy. Once the crust is made, you can get wild with the toppings. So while I’ve linked to a recipe, use what you have on hand. Current obsession: light Classico alfredo, roasted pumpkin, sage and rosemary cheeses (from Trader Joe’s), thinly sliced knackwurst and fresh sage.
Brussels Sprout Salad with Avocado & Pumpkin Seeds
Whole Living’s simple fall salad recipe combines raw brussels sprout leaves, lemony Dijon dressing, smooth avocado and crunchy roasted pumpkin seeds. Save yourself the insanity of separating the Brussels sprout leaves one-by-one and pick up the ready-shaved raw Brussels sprouts (Wegmans).
Roasted Baby Pumpkins
It doesn’t get much easier than culinary Master Ina Garten’s recipe for roasted baby pumpkins. Cut the top off, scrape out the seeds, season and add applesauce, and out of the oven comes a show-stopping side dish.
Lighter Pumpkin Bread
Swap canned pumpkin for fresh in this recipe. Double the spices for extra flavor and swap out the raisins for mini chocolate chips. Gone in a flash.
Pumpkin Soup in a Bread Bowl
Pumpkin soup is brightened with a moderate balance of spices, and garnished with creamy goat cheese, salty bacon and a drizzle of maple syrup. Serve in a bread bowls (sourced from Panera).
Oma’s Pumpkin Pie
Pumpkins are legendary in my better half’s family – specifically my mother-in-law’s pie, always made with fresh pumpkins (don’t even think about using canned). I’m especially thankful for her talent, since making a pie crust alone can bring me to tears. Don’t tell anyone I shared; here’s the secret family recipe:
Ingredients:
- 1 ½ cups cooked fresh pumpkin
- ¾ cup sugar
- ½ tsp. salt
- 3 slightly beaten eggs
- 1 ½ cups milk
- ½ tsp. ground cloves
- 1 tsp. ground ginger
- 1 ¼ tsp. ground cinnamon
- ½ ground nutmeg
- 1 6oz. can (3/4 cup) evaporated milk
Directions:
Preheat oven to 450 F. Put all ingredients into a blender and combine thoroughly. Pour into 9 in. pastry-lined pie pan. Bake at 450 F for 10 min, then bake at 325 F for 45 min. longer, or until custard does not adhere to inserted knife.
