awww.. it says the pumpkin pancake recipe was not found. :(
i love all of these ideas. i have never been a fan of pumpkin pie, but i love almost everything else pumpkin flavored.
i will be giving a few of these a try soon! :D
Cooking with Canned Pumpkin: Fresh Ideas for a Frugal Super Food
Photo: lu_lu
Readily available, healthy, a doctor recommended super food, on sale frequently during the winter holidays and reasonably affordable even at the regular price, canned pumpkin gets the job done. Think it's just for pies and sweetbreads? Read on.
Pumpkin is incredibly versatile. While many people relegate this colorful puree to pies and sweetbreads alone, it's actually useful for much more than that, including cocktails, casseroles, pasta fillings and breakfast smoothies. Don't know what to do when it comes to that recipe that leaves you with leftovers at the bottom of the can? Try using one of my favorite standby savings strategies, ice cube trays. In the meantime, I invite you to explore the following categories and idea links, several of which will soon be ending up in my personal pumpkin archives. (See also: Get More From Pumpkin Carving by Baking the Seed)
Sauces, Soups, and Chilies
Soups are actually one of the first things people tend to think of when trying to brainstorm outside of the canned pumpkin box. However, this category of recipes alone produced some extremely interesting research results, including seafood pumpkin, shrimp pumpkin bisque, pumpkin peanut butter and a recipe or two for sausage pumpkin soup. Another recipe of interest was this black bean pumpkin soup recipe. Feel like something curried? Here's a link to help you out.
When it comes to sauces, numerous savory options are available. For example, when you scroll down a bit on this link, you will find a recipe seared scallops in pumpkin sauce. I also found this one with garlic and shallots to serve with angel hair and parmesan, a garlic walnut pumpkin sauce to serve with various pasta shapes, this one with sour cream recommended for cheese ravioli, and a creamy yet savory sausage and pumpkin sauce suitable for swapping out with a standard red meat sauce over spaghetti. Looking for a sauce to use on your salad? Here's one for pumpkin vinaigrette that I use at our house:
One clove of minced garlic, 1 tsp of sweetener (stevia, honey, agave nectar, maple syrup or brown sugar), salt and pepper to taste, 2-3 tablespoons of pumpkin puree, 2-3 tablespoons of cider vinegar and 4-5 tablespoons of olive oil. You can play around with this recipe a bit, adding a touch more vinegar for extra zip, and double or tripling the recipe to allow for a bigger up front batch. Whip this one up in your blender using an inverted quart canning jar to minimize clean up. (Directions on how to perform this kitchen hack are available towards the bottom of this article on recycling containers.) I've stored this one for nearly a week before in my fridge.
If chilies float your boat, I found this idea for pumpkin turkey chili, as well as one or two others. Something in particular I noticed when researching the chili recipes (there are loads more out there, but I thought three was enough for this post.) was the frequent combination of pumpkin puree into the tomato bases of the chili. Since tomatoes are a super food as well, and the flavors apparently complement each other, this is a great way to get a double nutritional bang for your buck.
Dips and Beverages
Pumpkin dip? That's what I thought. But I actually found several diverse ones, including one or two pumpkin hummus recipes, pumpkin fluff dip, this recipe for peanut butter pumpkin dip that I think could also be seasoned differently for a savory accompaniment to meats, a fruit dip, and this savory pumpkin dip option.
And beverages? Who knew there were so many drinkable options when it came to pumpkin puree? Scroll down using this link to the recipe for a cocktail known as a pumpkin French 75, using puree and gin. You can also make pumpkin margaritas, martinis, infused vodka , and a cool pumpkin rum punch. I also found recipes for pumpkin yogurt punch, pumpkin smoothies and pumpkin lattes for the stove top and crockpot.
Stuffings, Side Dishes and Savory Entree Ideas
This is the category that blew me away. I was hoping to find a few unusual savory ideas for all of you, but there was way more diversity than I expected. We're talking pumpkin gnocchi ,whole wheat pumpkin and spinach pizza, pumpkin couscous, and even baby food. Love the taste of old Mexico? Try these Oaxacan pumpkin tamales.I also have this low calorie pumpkin casserole that we've enjoyed at our house a time or two, a pumpkin gratin, pumpkin cornbread and a savory pumpkin quiche. And that's not all. Here are a few others that made the cut:
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- Pumpkin ravioli with sage butter and a recipe for chicken leg and pumpkin tagine. Here's the link for both.
- Savory pumpkin chestnut stuffing.
- Pumpkin spice dinner rolls.
- Pumpkin lasagna.
- Creamy pumpkin penne.
- Sausage and savory pumpkin ravioli.
- Pumpkin risotto.
- Pumpkin cheddar muffins topped with pumpkin seeds for additional artisan flair.
- Pumpkin fritters.
- Syrian pumpkin patties. (Made with bulgur and great for a side dish.)
As you can see, it isn't hard to incorporate more pumpkin in your diet in ways that don't involve dessert.
Breakfasts and Baked Goods
Looking for a few ways to start off your day with a little pumpkin power? Try pumpkin power bars, oatmeal, pancakes, waffles, scones or some Eastern European pumpkin and sauerkraut muffins.
When it comes to traditional baked goods, pumpkin is an extremely popular ingredient for the fall and winter seasons. Since these are the types of recipes most people tend to have already, I've kept this section of the article a bit brief. A few classics to get you started if this is your first journey beyond pie? Pumpkin whoopie pies with cream cheese filling, this vegan pumpkin snack cake that mixes up right in a standard 8 x 8 pan, and versions of pumpkin bread from both the Black Forest and the good old state of Maine. Need a couple more? How about turnovers or low fat pumpkin oatmeal cookies?
Classic Confections
I know, I know. There are some baked items here too. But since many of them end up clearly on the fluffier “ooh la la” side of the dessert scale (read: pain in the neck to make), I put them in their own category. In addition to the expected pie, cheesecake and mousse, a few others caught my eye.
- Pot de creme.
- Angel cake.
- Flan.
- Fudge.
- Ice cream.
- Creme brulee.
- Ginger pumpkin souffle.
Additionally, I was able to find not only a plain pumpkin pudding, but another recipe I've been searching for for years: pumpkin bread pudding that doesn't require a specialty bread to start. Score!
With as much luck as I had in researching the savory options for this puree, I have to say I'm encouraged. It'll take some practice and effort to make it one of the choices I go for on a regular basis, but I think with this selection of idea options, canned pumpkin has a serious shot at being used as often as tomato products in my kitchen. Particularly in the casserole, sauce and stuffing arenas. Looking for for other affordable super food options? Check out our articles on spinach, recipes for canned corn, salmon and soy, which is covered in three separate articles on soy beans, tofu and TVP. Since lentils are a super food too, you may want to check out this article for menu ideas as well. Eat healthy, everybody!
Best of Wise Bread
I just checked those links . . . I'll go poke around right now and see if I can find the pumpkin pancake link. Thanks for letting me know. Glad you liked the article.
I would also recommend Pumpkin Polenta as a side dish(http://recipes.sparkpeople.com/recipe-detail.asp?recipe=115771), the pumpkin mixes well with the creaminess of the polenta.
Thanks! These ideas rock! I have used pumpkin to make spice cake muffins before, but love the idea of healthier options to get more pumpkin goodness into my veggie suspicious boys. :)
Here in Australia, we can't buy pumpkin in a can (only fresh pumpkins) and we eat it in savoury dishes - the sweet pumpkin dessert thing is virtually unheard of! I've never had pumpkin pie, for example.
Pumpkin is excellent cut into chunks and roasted with other vegies and served with roast meat, in soup, in pasta sauce, in pasta, or even bbqed.
Wow, Raven. That sounds really interesting.
And Mama L? We're excited about the healthier options, too.
Pumpkin polenta . . . mmmmnnn . . . .
We live on pumpkin custard at our house. It's basically a crustless pumpkin pie. Follow the pie recipe on the can of pumpkin puree but substitute 1 can of milk for the sweetened condensed milk. (As in, dump out the pumpkin and fill the can with milk.) Add at least one extra egg. 3 works great, 4 can taste eggy. You can drop the sugar to as little as half a cup. And pump up the spices to make it taste more savory than sweet. I like using Chinese 5 spice powder. Mix it all together and bake at 400 degrees for an hour. I like to use something flat like a pie plate. It seems to gel better.
Serve over hot buttered toast. Yum! We eat it first for dinner and then serve any leftovers for breakfast.
Pumpkin is a welcome friend at our house and we'll certainly give some of these newer recipes a try, but we don't waste our money on expensive canned pumpkin. We stock up on a variety of pumpkins and heirloom squashes every fall, use them for fall and Halloween decorations, and then bring them indoors to store or process for later pumpkin dishes. A few caveats are in order if you want to "have your pumpkin and eat it too."
Pumpkin and winter squashes store well someplace that gets very cold but not freezing, such as your garage. Basements tend to be too warm. If your garage occasionally drops below freezing, store them in a box insulated with blankets, crumbled newspaper or tough acidic leaves (such as oak). Check often for soft spots and lightly knock as good pumpkins have a light hollow sound. If you catch a soft spot or hollow sound quickly enough, immediately process and eat the pumpkin (cutting out any squishy spots). I've been able to "keep" them this way all winter, though some varieties tend to head south quicker than others so you need to be diligent about checking your stash every few weeks. If they accidentally freeze, you need to process them immediately as they rot quickly once thawing.
To process pumpkins, first carve out the seeds and set them aside for pepitas (pumpkin seeds). Separate the pulp for your compost pile (haven't figured out a use for it yet). Cut the pumpkin in half vertically and put it face-down on a baking sheet. Once the center starts to cave in when you touch it, take it out of the oven and scoop out the pulp while still hot. Puree in a food processor, blender, or food mill once it cools enough to touch. Whatever you can't use that day, scoop 2-cup servings into a ziploc freezer bag (this is how much is in a typical can of pumpkin), suck the air out using a straw, smooth it flat and store it in your freezer. Thaw and use as you would canned pumpkin.
Contrary to popular myth, you CAN eat that stringy Halloween Jack-O-Lantern, but you need to treat it a little differently than smaller pumpkins. Next year, when you place your pumpkin for decoration, don't carve it until no more than 24 hours in advance. Keep it off the ground (a bit of scrap wood underneath works well) and out of direct sunlight so it doesn't rot. Use a flashlight instead of a candle when lighting it for trick-or-treators. As soon as you turn out your porch lights, bring "Jack" indoors and either process him right away, or stick him in the fridge covered with a plastic bag until you can process him in a day or two. Sometimes picnic ants will decide to explore Jack while he's outside, so just rinse Jack well and let him dry before processing (I don't put him out until just before the kids are due to arrive to avoid this).
When processing Jack to bake, you may only be able to fit one half at a time in your oven. Because big pumpkins carry a lot more water than small ones, I usually cut Jack in quarters so more moisture can escape during cooking. Once cooked, you can often peel the tough skin off instead of scooping it. Cut Jack into 2" chunks and toss them in a colander over a bowl to cool so more water seeps out. Lastly, before pureeing, squeeze the slightly-warm pumpkin chunks over the bowl until water no longer wrings easily from the pieces. The water can be used to enhance soup stock. Puree Jack well. Jack-o-lantern puree tends to be less sweet and higher in fiber, so use it in recipes such as pumpkin bread (regular or sweet) or pumpkin bread pudding, but not in recipes such as pumpkin pie.
Bon appetit!
If you have a dog with digestive issues, you should know that a spoonful of canned pumpkin may be just the thing. Firms up the loose and loosens the firm, if you know what I mean...
(Of course if the situation is serious, you should consult your vet.)
i volunteer with a cat rescue and on the recommendation of several vets we also give canned pumpkin puree to cats and kittens with diarrhea and/or vomiting. it's not only successful, they love it!
The only way I get my family to eat canned pumpkin is to put it into Chocolate Cake. I use a regular Chocolate cake mix (or Devil's Food cake mix, any kind) and instead of oil, I put in a 15oz. can of pumpkin, and follow the rest of the directions (adding eggs, oil, etc...) It might need a few extra minutes to cook, but it is the most moist, delicious chocolate cake you;ve ever had. And it doesn't taste like pumkin at all (unless you add cinnamon and nutmeg, which is also great.)
This really is a great post. Usually I process two of the jack o'lantern pumpkins ever year to use for recipes until the next pumpkin season. You've added several ideas to my usual rotation of pumpkin items. Thanks!
What a great article! I can't wait to try the pumpkin snack cake. And the pumpkin chocolate cake in the comment section also sounds great. Thanks.
I once answered a survey about pumpkins. Among other things, it suggested that you use a spoon or two of pumpkin in regular chili: You can't taste it per se but the nutrients are there and your kids aren't screaming, "eeewwwww."
It also suggested adding pumpkin to mashed potatoes. Hmmmm....But it would be a pretty color.
If you use the canned kind, freeze it in ice-cube trays and put them in a bag. You can take out one or two cubes at a time.
