I have a confession to make.  As much as I love pumpkin baked goods, I have never tried a savory pumpkin dish.  I’m not a fan of squash, so pumpkin seemed infinitely unlikable.  I definitely had to step out of my comfort zone to make this dish, and I’m thrilled that I did.  While preparing the meal, there were a few times when the sauce smelled way too much like straight up pumpkin puree and I thought that there was no way that it would turn out well.  But it did.  The sauce boasts a mild pumpkin flavor with a hint of nutmeg and sweetly caramelized onion.

While completely different than anything I have ever tried, the seemingly disparate flavors combine product a hearty meal that’s perfect for fall.

Creamy Pumpkin Penne
Yields 2 dinner servings

4 oz penne pasta
2 tsp olive oil
1 small onion, thinly sliced
2 cloves of garlic, minced
about 2T chopped fresh sage
2 links cooked chicken sausage, sliced
1/2 cup low fat cottage cheese (1% milk fat)
1/2 cup pumpkin puree
1/2 cup nonfat milk
pinch of nutmeg
3oz torn spinach, thick stems removed
grated parmesan or pecorino romano cheese, optional

1. Prepare pasta according to package directions.
2. Over medium-low heat, heat olive oil in a skillet. Add onions and cook gently for about 10-15minutes, until softened and beginning to caramelize. Continue to saute, adding garlic, sage, and chicken sausage.
3. Combine pumpkin puree, cottage cheese and milk in a blender, blending until no lumps are present.
4. Add creamy pumpkin mixture to sausage mixture in skillet, continuing to cook over low heat.
5. Season sauce to taste with salt, freshly ground pepper and a pinch of nutmeg.
6. Drain pasta and return to pot over low heat. Add sausage mixture and spinach, and toss together. Cover for a few minutes to let the spinach wilt. Serve with parmesan cheese, if desired.

Source: Cara’s Cravings

This time of year really is just begging me to make soup.  (Well, maybe not days like today – 66 degrees in New England on November 14th?  Really?)  This recipe has been a long time coming to this blog.  The soup was actually first featured on Domestic Pursuits last year in the background of my whole wheat flaxseed bread post – it really is very tasty, and very versatile.  Aside from the roasting of the pumpkin (which you can avoid, I suppose, by using canned pumpkin puree) this really is a weeknight kind of soup.  Another perk: you can make it with pretty much any squash.  I personally chose pumpkin, this being savory pumpkin week and all, but acorn squash and other similar winter squashes would work just as well.  (I’ve tried it with acorn squash – very awesome!!)   It also goes quite well with whole wheat flaxseed bread.   And aside from the pumpkin this contains pretty much exclusively pantry ingredients – so make it whenever the spirit moves you!!

Thai Pumpkin Soup – adapted from 101cookbooks.com

Ingredients

• 2 pie pumpkins (or acorn squash, or other winter squash)
• Olive oil
• 1 can light coconut milk
• Thai red curry paste
• Chicken broth
• Salt to taste

Cut pumpkins (or other squash) into quarters, and scoop out seeds (save for later garnishing purposes!)  Place pumpkins flesh-side up on a cookie sheet and drizzle with olive oil.  Roast at 375 degrees for about 45 minutes to an hour, or until the pumpkins are tender.  Cool until pumpkins are able to be handled, then scoop cooked flesh out of the pumpkin skins.  Place pumpkin flesh into a large pot, add coconut milk and thai curry paste and bring to a simmer.  Cook on medium high heat until simmering.  Remove from the heat and puree the pumpkin and coconut milk.  Add chicken broth, stirring well after each addition, until the soup reaches the consistency you prefer.  Add salt to taste.  Enjoy!

Addendum:  I made this on Thanksgiving day and made it even tastier by adding 1 tablespoon grated fresh ginger, and a splash of lime juice.  Yum!!

When I first saw Pumpkin Fudge, I have to admit – I was skeptical.  My husband and I bought a square when we were visiting the Jersey shore last month – fudge is a traditional Jersey shore treat, and I figured what better new flavor to try in October than Pumpkin!  It felt a little like the first time I tried pumpkin ice cream, or pumpkin coffee, or frankly even pumpkin beer (more on that tomorrow!)  Some of these things I like a lot, and some are just not worth it.  Turns out Pumpkin Fudge is pretty darn delicious, and so when we decided to make a whole week of pumpkin posts here on Domestic Pursuits, I went searching for a recipe. 

This recipe I found via Brown Eyed Baker is remarkably similar to the recipe one finds on the back of a very popular marshmallow creme jar here in New England – being that it ‘never fails,’ I figured this was a good place to start – as I have never made fudge before in my life.   I have heard harrowing stories of people ending up with pots full of solidified gooey messy sugar, or fudges that sit for days and still don’t set up, and so fudge was always one of those treats I left for the professionals.  But, now that I’m 31 and have taught myself to cook a whole bunch of things that require precision temperature control (ie, pasteurizing my homemade ice creams) I figured I could handle fudge now.

This actually was quite easy – although I think a candy thermometer definitely helped this recipe come out right.  You can always use the method where you drop a small amount of whatever candy you’re cooking into cold water and figure out if it is a hard ball, or a soft ball, but I personally find that a bit cumbersome.   It also requires standing at your stove for about a half an hour – but that literally is all that’s required for the prep.  The only substitution I made really was to use slightly less brown sugar as all I had in my pantry was the dark brown variety, and I also used cinnamon and nutmeg rather than pumpkin pie spice, because I just have a thing against buying premade spice blends.  I also don’t really like nuts in fudge, so left those out.

Pumpkin Fudge – adapted via Brown Eyed Baker from Christmas Candy Recipes

• 2 and 1/2 cups granulated sugar
• 1/2 cup dark brown sugar
• ¾ cup butter
• 2/3 cup (or one 5-ounce can) evaporated milk
• ½ cup pumpkin puree
• 1 and 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2 cups white chocolate chips
• 1 (7.5 oz.) jar marshmallow creme
• 1½ teaspoons vanilla extract

First, prepare a 9×13 baking dish by lining it with foil and spraying with cooking spray.  Combine sugars, butter, evaporated milk, pumpkin and spices in a medium saucepan.  Over medium heat, stirring continuously, bring the mixture to a rolling boil.  Continue to boil for 12-14 minutes stirring continuously until the mixture reaches the ‘soft ball’ stage which is 234-240 degrees farenheit on a candy thermometer.  (Alternatively, can you drop a small quantity into a glass of cold water and see what kind of ball it forms.  I recommend the thermometer method.)  Working quickly, stir in the chocolate chips, marshmallow creme, and vanilla.  Pour mixture into prepared baking dish.  Cool on a wire rack for at least 2 hours.  Refrigerate overnight before slicing for best results.  Enjoy!

In addition to loving just about all things pumpkin, I am also posses an unabashed affection for whoopie pies.  While I have sample many varieties of this fun treat, I had yet to try pumpkin.  My search for the perfect pumpkin whoopie pie recipe led me to Two Fat Cats Bakery in Portland, Maine.   The state of Maine, and this bakery in particular, is know for its whoopie pies.

The filling recipe called for maple extract, which I was unable to find.  I substituted maple syrup and a little vanilla extract, which imparted a warmth and sweetness.

I can’t say enough good things about these pumpkin whoopie pies!  The cakes are soft, fluffy and tender.  The maple filling is surprisingly light in both texture and taste, but holds up very well as a filling. Paired together, the lightly sweet filling beautifully complements the warmly spiced cakes.  I’m happy to say that these pumpkin whoopie pies have earned a place in my regular fall baking rotation!

Pumpkin Whoopie Pies
Yields 18-23 Pies

For the Cakes
3 cups all purpose flour
2 tsp ground cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 tsp ground nutmeg
3/4 tsp ground cloves
6 tbsp (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup sugar
1/2 cup vegetable oil
3 large eggs
1 15-ounce can pure pumpkin puree
1/2 cup milk
Nonstick vegetable oil spray

For the Filling
1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 tbsp maple syrup
1/2 tsp vanilla extract

Cakes
1. Sift first 7 ingredients into large bowl.
2. In another large bowl, beat butter and sugars with an electric mixer until well blended.
3. Gradually beat in oil and then add eggs 1 at a time, scraping down bowl and beating to blend between additions. Beat in pumpkin.
4. Add half of the dry ingredients, followed by the milk and then the remainder of the dry ingredients. Between additiona, beat to blend and scrape down the sides of the bowl.
5. Cover and chill batter 1 hour.
6. Preheat oven to 350°F, arranging one rack in bottom third of oven and one rack in top third of oven. Line 2 baking sheets with parchment and spray lightly with nonstick spray.
7. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each), spacing apart. Let stand 10 minutes.
8 Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking.
9. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
10. Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.

Filling
1. In a large bowl, beat sugar and butter with an electric mixer until fluffy, about 2 minutes.
2. Add marshmallow creme and maple extract, beating until blended and smooth. Store at room temperature.

Assembly
1. Spoon about 2 tablespoons filling on flat side of 1 cake.
2. Top with another cake, flat side down.
3. Repeat with remaining cakes and filling.

Source: Two Fat Cats Bakery via Bon Appetite

So I really love the Pumpkin Scones that are available this time of year at Starbucks – I do not however like the impact they have on my wallet.  A few bucks every time I pick up an afternoon coffee really starts to add up!  This year I set out to find a Pumpkin Scone recipe that would be delicious, yet not cause me to drop those extra few dollars every time I go for a coffee run this fall.  This recipe is a winner.  It’s quite easy and the scones come out light and fluffy.  I cannot vouch for healthiness – but really, doesn’t one mostly eat scones because they are good for the soul?  These ones are particularly good for enjoying with afternoon tea by a warm fire. 

The first time I made these, I assembled the dough entirely in my food processor – which worked quite well indeed, particularly for ensuring even butter distribution.  The second time just for kicks I tried making it in my stand mixer, which also came out quite well although I did have a few larger chunks of butter left over.  It didn’t seem to affect the scones in any way though.  I can honestly recommend both manners of constructing these scones.  I also will emphasize the importance of baking on parchment – this prevented the scones from caramelizing on the bottom. 

I really didn’t make any major substitutions the first time, except for leaving out cloves and ginger again (darn it, I really need to pick up ground ginger!), and also completely eliminating the glaze as I prefer my scones to be not quite so sugary.  I also added chocolate chips, because who does not like chocolate chips!  The second time, I realized I didn’t have any half and half, milk, or cream on hand – so I ended up using non-dairy flavored coffee creamer (this one happened to be caramel) which added a little extra something to the flavor.  The texture still was perfect.  Also, I was going for more of a breakfasty treat this time, so left out the chocolate chips.  Don’t be afraid to experiment!  We would love to hear about a modification you try to one of these recipes.

Pumpkin Scones – adapted from Sweet Pea’s Kitchen

For the Scones:

• 2 cups all-purpose flour
• 1/4 cup plus 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 6 tablespoons cold butter, cut into 1-inch cubes
• 1/2 cup pumpkin puree
• 3 tablespoons milk/half and half/non-dairy coffee creamer (flavored is fine!)
• 1 large egg
• Additional milk and sugar for dusting

Preheat oven to 425 degrees F.  Mix dry ingredients (flour, sugar, baking powder, salt and spices) together the bowl of your stand mixer (or food processor – or really any large bowl if you would rather do this by hand!)   Mix dry ingredients well.  Add cubed cold butter to the dry ingredients and turn on your stand mixer/food processor (or use a pastry cutter to cut the butter into the dry ingrediends by hand) until the butter is broken into small pieces and the mixture resembles the texture of cornmeal.  In a separate bowl, whisk together pumpkin, egg, and milk (or whatever substitute you pick).  Gently fold the liquid ingredients into the dry ingredients. (The key to flaky light scones is not overworking the dough; I used the food processor for this step the first time and they came out fine, and I used the stand mixer on low for this step the second time.)  Turn the dough out onto a lightly floured surface and pat into a 2 x 6-8inch diameter circles of dough, about 1 inch thick.  Cut each circle of dough into 8 pieces.  Place on a parchment-lined baking sheet.  Brush each scone with a light coating of milk (or whatever substitute you pick) and sprinkle lightly with sugar.  Bake at 425 degrees F for about 12-14 minutes, or until the tops are lightly browned.  Enjoy!

Pumpkin chocolate chip cookies have become a seasonal favorite in my house and featured among the first recipes that I blogged back in 2008.  Since the recipe is buried in the archives and accompanied by a terrible photograph, I figured I would dust it off and repost in order to share with my newer readers.

These cookies are amazing!   Pumpkin, cinnamon, nutmeg and chocolate chips – what’s not to love?  Over the years, I have managed to hook many of my friends on this wonderful cookie.  One of my friends from church professes that pumpkin chocolate chip cookies are his absolute favorite.  I’ve been told that the cookies that I give him rarely make it home, or even out of the church parking lot!

Because of the pumpkin puree, these cookies have less butter than a standard chocolate chip cookie.  This results in a cookie that is soft, tender and almost cake-like.  Don’t hesitate to add more pumpkin if the dough seems at all dry or not pumpkin-y enough for your liking.  I’ve easily added up to an additional 1/4 cup to a batch. Make sure you use pumpkin puree, not canned pumpkin pie filling.

Pumpkin Chocolate Chip Cookies
Yield about 3-4 dozen cookies

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 1/2 cups sugar
1 cup canned pumpkin puree (I add more if the batter seems dry)
1 egg, beaten
1 teaspoon vanilla extract
1 package (or a little less) semisweet chocolate chips or chunks

1. Set the oven to 350 degrees.
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until fluffy. Add the pumpkin, egg, and vanilla and beat just until blended.
4. Mix in the dry ingredients.
5. Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate chips or chunks.
6. Drop the batter by heaping teaspoons 1 inch apart on the baking sheets.
7. Bake the cookies for 13 to 15 minutes or until lightly browned. Let the cookies cool on the sheets for a few minutes. Transfer to wire racks to cool completely.

Adapted from the Boston Globe

If you’re like me and you enjoy pumpkin, warm fall spices and baking, then you should make this bread.  Like most quick breads, it comes together quickly with minimal mess using pantry staples.  In a little more than one hour, you’ll have not one, but two loaves of perfectly spiced warm pumpkin bread.  It’s perfect for breakfast, an afternoon snack or even dessert

As written this recipe yields two 9×5 loaves.  While you probably don’t need two full loaves of pumpkin bread lying around, I’m sure you wouldn’t mind.   I baked up a 9×5 loaf and three mini loaves with the intention of freezing some, but  it didn’t last long enough to make it to the freezer.

Pumpkin Spice Bread
Yields 2 9×5 loaves

3 cups sugar
1/2 cup vegetable oil
1/2 cup unsweetened applesauce (or oil)
4 eggs, lightly beaten
1 (16 ounce) can solid pack pumpkin
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 cup water

1. In a large bowl, combine sugar, oil, applesauce and eggs. Add pumpkin and mix well.
2. Add dry ingredients to a separate bowl and whisk to combine.
3. Add dry ingredients to the pumpkin mixture alternately with water.
4. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans and bake at 350 degrees F for 60-65 minutes or until bread tests done.
5. Cool in pans 10 minutes before removing to a wire rack; cool completely.

Source: Allrecipes.com

This is seriously my favorite fall breakfast dish ever.  Ever.  I found the recipe in the Gooseberry Patch Pumpkin Cookbook which I had downloaded on a whim onto my Kindle – it’s a pretty awesome little cookbook.  This recipe combines all the things I love about fall flavors with all the things I love about waffles – they are delicious and light and crispy on the outside, and have a lovely sweet-spicy flavor perfect for a cool autumn morning.  It also makes enough waffles for a small army; this recipe easily fed 6 adults at a recent brunch, and we still had 3 belgian-sized waffles leftover for later.  I have one of those rotating waffle-bakers popular in college cafeterias the world over, and it’s seriously one of my favorite appliances in the kitchen.  I made this once with pumpkin puree that I made myself, and the second time I used puree from a can – both times they were perfect.  I did make a few teeny modifications – I typically don’t keep ground cloves in my pantry as they just really don’t get enough play in my cooking, and additionally I was out of ground ginger.  So, those were just eliminated entirely.  And that’s about it for modifications - the second time, I did realize that I was out of milk as I was nearing completion for the recipe – so I swapped out the milk for water and the waffles still tasted perfect.

I also made my own syrup for these delicious pumpkin waffles.  This recipe, also from the Gooseberry Patch Pumpkin Cookbook is fantastic.  I was a little bit intimidated by making my own syrup, truth be told.  Turns out, it’s actually pretty easy – take something sweet and delicious, add some sugar, and reduce.  And poof – you have made your own syrup.  The apple cider on top of the pumpkin waffles is the perfect finish for these already delicious waffles.  I’m sure they would also be delicious with maple syrup too…but give the whole package a try – it really is quite easy, and you will not be disappointed.

Pumpkin Waffles – from Gooseberry Patch Pumpkin Cookbook

• 2 and 1/4 cups flour
• 1/4 cup brown sugar
• 4 tsp baking powder
• 1 and 1/2 tsp cinnamon
• 1 tsp nutmeg
• 4 eggs, separated
• 2 cups milk (or water, if you happen to be out of milk as I was)
• 1 cup pumpkin puree
• 1/2 stick of butter, (1/4 cup) melted

Conbine flour, brown sugar, baking powder and spices in a large bowl.  Set aside.  Combine egg yolks, milk and pumpkin in a second large bowl.   Stir in wet ingredients into dry ingredients.  Stir in melted butter.  Beat egg whites using an electric mixer until soft peaks form.  Fold egg whites into the batter until well combined.  Bake using a preheated waffle baker.  Serve warm with apple cider syrup.

Apple Cider Syrup - from Gooseberry Patch Pumpkin Cookbook

• 3/4 cup apple cider
• 1/2 cup brown sugar
• 1/2 cup corn syrup
• 2 tablespoons butter
• 1/2 teaspoon lemon juice
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg

Combine all ingredients in a medium saucepan.  Simmer over medium heat until reduced and liquid appears thick and bubbly.  Let cool slightly before serving on top of waffles.

Between September and January, pumpkin puree does not last long in my house.  Here in New England, we’ve been fortunate enough to miss the canned pumpkin shortage that has plagued parts of the country for the past two baking seasons.  Last year, I was so concerned that we’d encounter a shortage that I bought multiple cans each time I went to the grocery store, resulting in quite a stockpile!  I’m not worried this year, but that hasn’t stopped me from stocking up.

These pumpkin pancakes are an excellent use for any pumpkin you may have lying around.  Fluffy and flavorful, they add a tantalizing taste of fall to your breakfast table.  A generous serving of maple syrup makes them extra heavenly.

The original recipe yields a large amount of pancakes, so I halved it and ended up with a good amount for just my husband and I.   The only complaints I noticed in the original recipe was that the pancakes didn’t cook well.  Since the batter was thick, it didn’t spread as much as pancake batter usually does.  I remedied this problem by gently spreading the batter with a rubber spatula until I reached the desired thickness.  The pancakes cooked up beautifully – light, fluffy and fully-cooked.

Pumpkin Pancakes
Yields 8-10 medium-sized pancakes

1 cup all-purpose flour
1.5 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
3/4 cup milk
1/2 cup pumpkin puree
1/2 egg * (see below)
1 tbsp vegetable oil
1 tbsp vinegar

1.  In a large bowl, mix the milk, pumpkin, egg, oil and vinegar.
2. Whisk in brown sugar.
3. In a separate bowl, combine the flour, baking powder, baking soda, allspice, cinnamon, ginger and salt.
4. Stir the dry ingredients into the pumpkin mixture until just combined. Do not over-mix.
5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

* Q:  How do I add 1/2 of an egg?  A:  Crack the egg into liquid measuring cup and beat with a fork.  Note the measurement on your measuring cup and add half of that to your recipe.

I love making ice cream!  While others may consider these crisp fall days as a sign to put the freezer bowl away for the season, I just shift gears and start considering seasonal flavors that can be incorporated into frozen concoctions.

When I first tried pumpkin ice cream, I was hesitant.  One would think that the warm flavors of pumpkin, nutmeg, cinnamon and ginger would be at odds with cool, refreshing ice cream.  Strangely enough, it works very well.  The ice cream is rich and creamy and tastes an awful lot like frozen pumpkin pie!

The addition of pumpkin puree to the milk and cream base makes for a much thicker base.  Because the base was so heavy to begin with, it churned for less time.  This resulted in a denser, richer ice cream with less air incorporated into the final product.  A little goes a long way!

Pumpkin Ice Cream

adapted from Williams Sonoma

1 cup canned pumpkin puree (pure pumpkin NOT pumpkin pie filling)
1 1/2 tsp vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
4 egg yolks
3/4 tsp ground cinnamon
1/2 tsp ground ginger
3/8 tsp ground nutmeg
1/4 tsp salt

1.  In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
2.  Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
3.  Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth.
4.  Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon until the temperature reached 170-180.  It will be thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it.  Do not allow the custard to boil.
5. Strain through a fine-mesh sieve into a bowl.   Add pumpkin and vanilla, whisking well to combine.
6.  Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming.
7.  Refrigerate until chilled, preferably overnight.  Freeze in your ice cream maker according to the manufacturer’s instructions.  The base will be quite thick, so you may want to whisk it before churning.