Pumpkin is the ultimate taste of autumn

Pumpkin is one of the favorite flavors of fall, and a traditional symbol not only of Halloween but Thanksgiving. 

There are pumpkin lattes, pumpkin spice, pumpkin cocktails — not to mention the traditional pumpkin pie.

So it’s time to incorporate pumpkin into autumn meals. After all, pumpkin is a savory ingredient that can star in soups, stews, pancakes, quick breads, lasagnas and more, but it also goes well in sweets, such as cookies and bars.

For a festive touch to your meal, serve soup or stew in bowls made from hollowed-out pumpkins. Cut the tops off several small pumpkins, remove the seeds and scrape inside walls clean. Wash thoroughly with warm water, place pumpkins on a baking sheet and bake in a 250-degree oven for 20 to 30 minutes, until the inside begins to soften. 

Use the “bowl” warm for soups or stews or, with a cold meal, allow the shell to cool.

You don’t need to use fresh pumpkin puree in dishes. Try canned puree if you’re pressed for time or just don’t want to bother with the mess. When you do make fresh puree, freeze some so you have it on hand.

For an easy snack, roast pumpkin seeds. Separate the seeds from the pulp of a pumpkin, wash them in warm water, then spread them out on a cookie sheet. Sprinkle the seeds generously with salt and bake in a 350-degree oven for approximately 20 minutes. Check every five minutes and stir, adding more salt to taste. Check seeds to see if they are done by taking a sample out, allowing to cool and tasting. If the insides are dry, they are done. Allow to cool and serve.

There are numerous variations of this basic formula, enough to satisfy every taste. For example, make taco lime seeds by combining the seeds with two tablespoons melted butter, one teaspoon cilantro and one tablespoon taco seasoning, baking them in a 275-degree oven for 20 minutes and drizzling them with 1 tablespoon lime juice.

If you like pumpkin pie, combine the roasted seeds with two tablespoons melted butter, three tablespoons brown sugar and 1-1/2 teaspoons pumpkin pie spice, then spread them on a parchment-lined baking sheet and bake in a 350-degree oven for 30 minutes.

To satisfy the bacon lover in your life, spread the unroasted seeds on a baking sheet and sprinkle with kosher salt. Cut four slices of bacon into pieces and sprinkle them on the pan, then bake in a 375-degree oven for 25 to 30 minutes, stirring every five minutes, until the bacon is crunchy and the seeds are golden. 

Following are recipes from www.wisconsincheese.com.

 

 

Pumpkin Spice Bread Pudding

5 large eggs

1-1/2 cups packed brown sugar

1 tablespoon pumpkin pie spice

3 cups whole milk

15 ounces solid-packed pumpkin

2 teaspoons vanilla extract

1-pound loaf day-old French bread, cut into 1-inch cubes

8 ounces creamy havarti cheese, cubed

16 ounces salted caramel sauce

Beat eggs, brown sugar and pumpkin pie spice in a large bowl until blended. Stir in milk, pumpkin and vanilla until smooth. Fold in bread. Let stand for 10 minutes.

Spoon half the bread mixture into a greased 13-by-9-inch baking pan, then sprinkle with havarti. Drizzle with one cup caramel sauce. Spoon remaining bread mixture over top, pressing down lightly.

Bake, covered, in a 350-degree oven for 20 minutes. Uncover and bake 20 to 25 minutes longer, until center is set and a thermometer inserted into bread mixture reads 160 degrees. 

Serve warm with remaining caramel sauce.

 

 

Cranberry Chipotle Cheddar-Pumpkin Risotto

6 cups vegetable broth

3 tablespoons butter, cubed

4 garlic cloves, minced

1-1/2 tablespoons minced fresh sage

1-1/2 tablespoons minced chipotle peppers in adobo sauce

1-1/2 cups uncooked arborio rice

1/2 cup dry white wine

3/4 cup dried cranberries

3/4 cup solid-packed pumpkin

5 ounces cranberry chipotle cheddar cheese, shredded

Salt 

Pepper 

Green onions, thinly sliced

Additional cranberry chipotle cheddar cheese, shaved

Fried sage leaves

Bring vegetable broth to a gentle boil in a large saucepan over medium heat. Reduce heat to low. 

Melt butter in a Dutch oven over medium heat. Add garlic, sage and chipotle peppers and cook, stirring, three minutes. Add arborio rice and cook, stirring, two minutes. Stir in wine and cook, stirring, until liquid is absorbed. Add one cup vegetable broth and dried cranberries and cook, stirring, until liquid is nearly absorbed. Continue adding vegetable broth, 1/2 cup at a time, until creamy and rice is just tender. Reduce heat to low. Stir in pumpkin and heat through. Gradually stir in cheddar until melted. 

Remove from heat, season with salt and pepper and sprinkle with green onions and additional cheddar. Garnish with sage.

 

 

Pumpkin Parmesan Souffles

7 large eggs

3 tablespoons butter, cubed

1 medium shallot, finely chopped

3 tablespoons flour

1/2 teaspoon salt

3/4 cup whole milk

1 tablespoon minced fresh sage

1-1/3 cups grated Parmesan cheese

2/3 cup solid-packed pumpkin

1/4 teaspoon cream of tartar

Separate eggs. Place egg whites into a large bowl and let stand 30 minutes at room temperature. 

Lightly beat four egg yolks in a bowl. Reserve remaining egg yolks for a different recipe.

Melt butter in a large saucepan over medium heat. Add shallot and cook, whisking, three to four minutes, until crisp-tender. Reduce heat to medium-low and whisk in flour and salt until light brown. Gradually whisk in milk and sage. Bring to a boil, whisking constantly. Cook, whisking, two minutes,until thickened. Reduce heat to low. 

Gradually whisk in one cup Parmesan until melted. Transfer to a large bowl. Whisk 1/3 cup hot cheese sauce into the beaten egg yolks. Return to the cheese sauce in bowl, whisking constantly. Whisk pumpkin into cheese sauce until smooth. Cool completely. 

Grease eight six-ounce souffle ramekins. Dust with remaining Parmesan, coating with cheese evenly on bottoms and sides. Place ramekins on a 15-by-10-inch baking pan. Beat egg whites with cream of tartar on high speed until stiff peaks form but not dry. With a rubber spatula, gently fold a quarter of the egg whites into the pumpkin mixture. Gently fold in remaining egg whites. Spoon pumpkin mixture into ramekins. Bake in a 375-degree oven for 18 to 22 minutes, until tops are puffed and golden brown. Serve immediately.

 

 

Mascarpone-Pumpkin Pie Squares

1 cup gingersnap cookie crumbs

1 cup graham cracker crumbs

1 cup packed brown sugar

1/4 cup flour

6 tablespoons butter, cubed and melted

15 ounces solid-packed pumpkin

4 large eggs

1/4 cup heavy whipping cream

4 1/2 teaspoons pumpkin pie spice

1 cup mascarpone cheese

Sweetened whipped cream, warm caramel sauce and candied pecans

Combine gingersnap crumbs, graham cracker crumbs, 1/4 cup brown sugar, flour and butter in a bowl. Press into a greased 13-by-9-inch baking pan. 

Beat pumpkin and remaining brown sugar in a large bowl until smooth. Add eggs, cream and pumpkin pie spice, then beat until blended. Beat in mascarpone. Pour mixture over crust. Bake in a 375-degree oven 40 to 45 minutes, until bars are set in the middle and a knife inserted near the center comes out clean. 

Cool completely on a wire rack. Cut into squares. Garnish with whipped cream, caramel sauce and pecans.

 

 

Roasted Tomato-Pumpkin Bisque

8 large Roma tomatoes, halved lengthwise

1 large onion, quartered

4 garlic cloves, peeled

2 tablespoons olive oil

Salt 

Pepper

3 cups vegetable broth

1-1/2 cups solid-packed pumpkin

1 to 3 teaspoons sugar

1 teaspoon minced fresh oregano

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1 cup heavy whipping cream

6 ounces apple smoked fontina cheese, shredded

For croutons:

4 slices firm white bread

8 ounces apple smoked fontina cheese, shredded

2 tablespoons butter, softened

Fresh oregano sprigs, optional

Place tomatoes, onion and garlic on a 17-by-12-inch baking pan. Drizzle with olive oil and toss to coat. Arrange tomato mixture in a single layer. Season with salt and pepper. Bake in a 450-degree oven 20 to 25 minutes, until onion is tender, stirring once. 

Combine vegetable broth, pumpkin and tomato mixture in a Dutch oven. Process bisque, in batches, in a blender or with an immersion blender until smooth. Return to the pan. Whisk in sugar, oregano, paprika, cinnamon and cayenne pepper. Bring just to a boil, stirring constantly. Reduce heat to medium-low. Simmer, uncovered, five minutes, stirring frequently. Reduce heat to low. 

Whisk in cream and heat through. Gradually whisk in fontina until melted. Remove from the heat. Season with salt and pepper.

For croutons, top two slices of bread with fontina. Top with remaining bread. Spread butter on the outside of sandwiches. Toast one sandwich, covered, in a large skillet over medium heat for two to three minutes per side, until bread is light golden brown and cheese is melted. Repeat with remaining sandwich. Cut into one-inch cubes. 

Top bisque with croutons. Garnish with oregano, if desired.

 

 

Pumpkin Pie Baked Brie

18-ounce wheel triple creme brie cheese, with or without vegetable ash

1 sheet refrigerated pie pastry

3 tablespoons pumpkin pie filling or mix

2 tablespoons chopped pecans

1 tablespoon brown sugar

1 large egg

1 tablespoon water

1 tablespoon sugar

Fresh apple and pear slices

Water crackers

Cut brie with a sharp knife around the top rind edges, if desired. Peel away rind to expose the cheese. Freeze 10 minutes. 

Unroll pie pastry on a lightly floured surface, then cut into 3/4-inch-wide strips. Spread pumpkin pie filling over brie. Sprinkle with pecans and brown sugar. Weave pastry strips over toppings, creating a lattice, and allowing excess dough to drape over the top and sides of cheese. Tuck strips underneath the brie to completely cover bottom. Trim strips if necessary for cheese to lay flat. 

Place cheese on a parchment-lined 15-by-10-inch baking sheet. Whisk egg and water, then brush over pastry. Sprinkle with sugar. Bake in a 425-degree oven for 12 to 15 minutes, until crust is golden brown. Cool 10 minutes before serving with fresh fruits and crackers.

 

 

Soft Pumpkin-Molasses Cookies With Spiced Mascarpone Cream

For cookies:

2-1/4 cups flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup butter, cubed and melted

1 1/2 cups sugar

1/2 cup pumpkin puree

1/4 cup molasses

For cream:

1 cup cold heavy whipping cream

8 ounces mascarpone cheese

1/4 to 1/3 cup pumpkin puree

1 teaspoon ground cinnamon

2 to 4 tablespoons confectioners’ sugar

Ground cinnamon

Combine flour, baking soda, cinnamon, ginger, salt and nutmeg in a large bowl. Beat butter and one cup sugar in another large bowl until combined. Beat in pumpkin and molasses until blended. Gradually fold into dry ingredients. 

Shape tablespoonfuls of dough into balls. Roll balls in remaining sugar. Place balls one inch apart on parchment-lined baking sheets. Bake in a 350-degree oven 15 to 18 minutes, until edges are light golden brown. Transfer to a wire rack to cool completely.

Beat cream in a large bowl until soft peaks form. Beat in mascarpone, pumpkin and cinnamon just until combined. Add confectioners’ sugar, a tablespoon at a time, until desired sweetness. 

Dollop mascarpone cream on cookies and dust with cinnamon.

 

 

Parmesan-Roasted Pumpkin Seed Snack Mix

For pumpkin seeds:

1 5 to 7 pound carving pumpkin

2 tablespoons olive oil

2 ounces Parmesan cheese, grated

1/2 teaspoon each salt and pepper

For snack mix:

1 cup unsweetened coconut flakes

1 cup dark chocolate chunks

3/4 cup dried cranberries

2 ounces Parmesan cheese, diced

Remove top of pumpkin. Scrape top and sides of pumpkin, removing seeds and fibers. Place seeds into a bowl of water. Remove seeds to paper towels to drain; then pat dry with paper towel. 

Transfer seeds to a greased 15-by-10-inch baking pan. Bake in a 300-degree oven for 30 minutes, stirring occasionally. Remove pan from the oven. Drizzle seeds with olive oil. Sprinkle with Parmesan, salt and pepper; toss to coat. Bake 10 to 12 minutes longer, until light brown. Cool completely on a wire rack.

Combine the snack mix ingredients with pumpkin seeds in a large bowl.

 

 

Cheese and Sourdough-Stuffed Pumpkin

1 14.5 ounce loaf country white sourdough bread, cubed

1 medium heirloom pumpkin

Salt 

Pepper

4 tablespoons butter, cubed

3 pounds mixed whole mushrooms, coarsely chopped

1 tablespoon fresh thyme leaves, minced

2-1/2 cups heavy whipping cream

2 to 3 garlic cloves, minced

2 bay leaves

1 teaspoon ground nutmeg

Pinch cayenne pepper

12 ounces Roth Grand Cru cheese, shredded

12 ounces Uplands Pleasant Ridge Reserve cheese, shredded

8 ounces Swiss cheese, shredded

Arrange bread cubes in a single layer on a rimmed baking sheet. Bake in a 325-degree oven 20 to 25 minutes, until toasted. Cool on a wire rack.  

Remove top of pumpkin. Scrape top and sides of pumpkin, removing seeds and fibers. Season with salt and pepper. Line another rimmed baking sheet with aluminum foil and place pumpkin bottom on pan. 

Melt butter in a Dutch oven over medium-high heat. Add mushrooms and thyme. Season with salt and pepper. Cook mushrooms just until juices begin to release, stirring occasionally. Remove from heat and cool slightly. 

Bring cream, garlic, bay leaves, nutmeg and cayenne pepper to a gentle boil in a large saucepan over medium heat, stirring frequently. Remove from heat. Discard bay leaves. Combine Grand Cru, Pleasant Ridge Reserve and Swiss in a large bowl. Spoon a sixth of bread cubes into the pumpkin, covering the bottom. Top with a sixth of mushroom mixture. Sprinkle with salt, pepper and 1-1/3 cups cheese blend. Drizzle with about 1/3 cup cream mixture. Gently pack down layers. Repeat layers five times, starting with the bread cubes. Place top on pumpkin. 

Bake in a 425-degree oven 50 to 60 minutes, until pumpkin is tender and filling is bubbly. Let stand 10 minutes before serving.