Decorating With Pumpkins

Flickr Photo Credit: Sister 72

Recently, I was poking around the web looking for pumpkin decorating ideas that were a little classier than the basic pile o’ gourds. Here’s what I found:

• This one shows a white pumpkin used as a vase to hold red flowers and candles. Very Christmasy.
• Here’s an idea, courtesy of Martha Stewart, that shows how to use miniature white (or any color) pumpkins to create candle holders and fall centerpieces. A fun idea with room for moderation.
• MarthaStewart.Com is also the inspiration for this fun tea light and miniature pumpkin chandelier fashioned on a grape vine wreath. Very cute, and perfect for a porch side gathering.
• This very elegant centerpiece idea, suitable for an autumn wedding, is compliments of Better Homes and Gardens. It involves using white pumpkins, silver display pedestals or urns, and lots of ivy and white flowers.

I’ve seen other fun ideas of this sort on the web as well. Using gold spray paint and silk plant garlands, pumpkins can be used for all sorts of harvest displays with a bit of formal flair. Know of any I haven’t linked to? Post away!

Southwestern Pumpkin Soup

Flickr Photo Credit: Johnny Hunter

Sabrina sent us this one recently, to add to our “pumpkin archives”. The chipotle is what gives it the flavor of the old Southwest.

Southwestern Pumpkin Soup

Bring to a slow boil: 3 cups chicken stock, 1 cup half and half (you can substitute up or down by using either heavy cream, light cream, or evaporated skim milk)

Reduce heat to medium low and add: 1 15 oz. can pumpkin puree, 3 tablespoons packed brown sugar, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon ground coriander, 1/8 teaspoon ground nutmeg, 1/2 teaspoon ground chipotle pepper

Stir until smooth, heat through and serve. Garnish with shredded cheddar or chopped cilantro, if desired.

Fabulous Pumpkin Recipe Links

Flickr Photo Credit: Patty Colmer

Here are a few of the most interesting ones I’ve found from around the web. Hope you like them!

• This one is for a homemade pumpkin ravioli with toasted pumpkin seeds. We used to be able to get pumpkin ravioli when we lived in northern Italy, but I haven’t seen it since. Looking forward to trying this recipe.
• Here’s a link to make your own pumpkin ale. Super yum!
• Feeling like quiche? Here’s a link to a recipe for a low carb pumpkin, brie and leek version.
• This link will show you how to make your own pumpkin chutney. Sounds good to me!
• Courtesy of Crabcakeguy.com, here’s a link to a recipe for grilled pumpkin crab cakes. Sounds like a great idea for Thanksgiving on the beach!
• Pumpkin hummus! As much as I love Middle Eastern food, I can’t wait to rip into some of this stuff at home.
• Here’s a link for homemade pumpkin fudge! How cool is that?
• Pumpkin mousse is another affordable yet elegant pumpkin recipe.
• I’ve been looking for a recipe for pumpkin whoopie pies for year. Finally found one!

Pumpkin Casserole

Flickr Photo Credit: Szlea

Sabrina sent this one along from her Weight Watcher’s recipe collection. It’s an older one, so there are no point values attached or anything. It looks yummy though, and you could season it to go with whatever dish you were serving as a main course.

1 29-ounce can pumpkin, 1 can evaporated skim milk (or homemade equivelent), 3 eggs,  1/4 c brown sugar, spices to taste.

Mix everything together & put in casserole dish. Bake at 350 degrees for 40-50 minutes. Can’t wait to serve this up with a baked ham or leg of lamb. Yum!

A New Technique for Roasting Pumpkin Seeds

Flickr Photo Credit: Word Ridden

This one is also courtesy of Linsey Knerl, a blogger for WiseBread.Com. Basically, you boil / simmer the seeds in heavily salted water for about 10 minutes before roasting them with whatever seasonings you want. There are further detailed instructions on the link listed above, but that’s basically it. We tried it for the first time this Halloween when David carved our annual jack-o-lantern. They were much crispier and crunchy this way. Loved ‘em!

Pumpkin Dump Cake

Flickr Photo Credit: Eva 101

This recipe comes courtesy of Linsey Knerl, a fellow blogger of mine at WiseBread.Com. It came about during a discussion of alternative recipes for a dump cake (it’s apparently a southern thing) post she did on the site a while back. This one is sort of a cobbler with attitude that uses pumpkin instead of fruit filling. While I haven’t tried this one yet, I did try the cherry version. Pretty great, if I do say so. Needless to say, I’m looking forward to trying out this pumpkin version of the same treat. Thanks for the link, Linsey!

http://www.cooks.com/rec/search/0,1-0,pumpkin_dump_cake,FF.html 

Sweet-Hot Pumpkin Soup

Flickr Photo Credit: Yajico

1 16-ounce can of pumpkin, 4 cups chicken stock, 2 carrots (peeled and chopped), 1 chopped onion, 2 tbsp of chopped watercress, 1-2 jalapeno chiles (seeded and chopped), 3 tbsp honey, 1/2 tsp curry powder, 1/2 tsp salt, 1/4 cup white wine.

Combine all ingredients in a slow cooker and cover. Cook on low 9-9 1/2 hours, or until vegetables are very soft. Process in a blender to smooth out and reheat if necessary. This is great served with homemade crusty bread.

Pumpkin Pie Latte

Flickr Photo Credit: SP Cummings

Here’s one I found along with several other coffee drink recipes at:

http://www.thatsmyhome.com/mainstreet/cuppa/pump.htm 

I’ve been wanting to try this recipe because it will give me a reason to try freezing extra pumpkin puree in ice cube trays. One thawed pumpkin cube should do a batch for two people.

1 heaping T. canned pumpkin

2 T. vanilla syrup

1 t. ginger spice syrup (or sub 1/4 t. ground cinnamon or pumpkin pie spice)

1 cup milk

1-2 shots espresso (1/4 C. espresso or 1/2 C. strong brewed coffee)

To make a pumpkin latte at home: In a small saucepan, stir pumpkin puree into milk. Add syrup and cinnamon. Heat gently until steaming, stirring occasionally.

Blend on high for 20 second until foaming. Pour flavored milk into a tall glass and pour coffee over. Dust with ground pumpkin pie spice or nutmeg.

Serves 1.

I can’t wait to try this one out! If anyone else has, or if you have a different pumpkin latte recipe, please feel free to share your results or information. Don’t you think it would be scrumptious with whipped cream on top?

Recipes: Stuffed Pumpkin

Flickr Photo Credit: Patty Colmer 

2 pounds hamburger, 1 chopped onion, salt and pepper to taste, 1 cup water, pinch of allspice, pinch of nutmeg, poultry seasoning to taste, bread crumbs, 1 pumpkin, a few uncooked bacon slices.

Fry onion and hamburger. Add salt and pepper to taste. Add the rest of the seasonings, and then enough breadcrumbs to attain stuffing consistency. Remove top of pumpkin and clean out all the pulp. Pile stuffing inside. Pour water inside the bottom of a baking pan and set pumpkin inside. Place bacon slices across top of pumpkin. Bake at 350 degrees for 1-2 hours, depending on size of pumpkin. When cooked, slice and serve as an entree.

I found this hand written recipe kicking around in the file from an old recipe swap. I’ve been meaning to try it out for a few years now, as David really likes all things pumpkin. Hopefully, this will be the year. I’m thinking this dish with a really elegant salad and pumpkin vinaigrette dressing would make a great meal. Yummy!

Recipes: Slow Cooker Pumpkin Pie

Flickr Photo Credit: Pink Hats Red Shoes

I believe this one came from a military wives recipe swap I hosted in Italy. I like it because it’s basically a rustic, homespun recipe you can start cooking and have ready for unexpected company and an afternoon snack for family. Let it cook while you work on other projects.

15 ounce can of solid pack pumpkin, 12 ounce can of evaporated milk, 3/4 cup sugar, 1/2 cup baking mix, 2 beaten eggs, 2 tbsp melted butter or margarine, 1 tbsp pumpkin pie spice, 2 tsp vanilla, whipped cream or low fat whipped topping.

Mix together all ingredients except whipped cream. Pour into greased slow cooker. Cover and cook on low 6-7 hours. Serve scooped into bowls with whipped cream. A no-brainer autumn treat!