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You are here: Home / Food & Recipes / Cooking / Friday Recipe Exchange: Pumpkin Patch Edition

Friday Recipe Exchange: Pumpkin Patch Edition

by Anne Laurie|  October 25, 20138:48 pm| 27 Comments

This post is in: Cooking, Recipes

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tamara pumpkin bars

From our Food Goddess, TaMara:

I made pumpkin bars by request a week or so ago for a friend’s birthday. You should always have whatever sweet treat you want on your birthday. That recipe is here.

It put me in the mood for more pumpkin. I don’t go crazy and want everything pumpkin flavored during the season, I generally stick to pumpkin donuts (Dunkin Donuts are my preferred and difficult-to-acquire style), pumpkin bars and the occasional pumpkin pie. I prefer the Pumpkin Cream Pie that is the featured recipe tonight, to a traditional custard style pie.

That does not mean I don’t have a bunch of pumpkin recipes at my finger tips. To see everything, click here and it will take you to the pumpkin patch, er, page.

Last week when I mentioned tonight might be pumpkin week, several people sent me links to recipes and these two caught my eye: from Mnemosyne: Mini Pumpkin Pies (recipe here) and a savory, Roasted Pumpkin Soup from Emeril – click here – (sorry I couldn’t find who sent this to me).

Friend of blog, Tes from TesatHome.com posted a good looking and definitely unusual, Pumpkin and Coconut Curry (click here).

And on a non-pumpkin note, this week’s menu of Lemon-Nut Pork Chops and Raspberry Poppyseed Cake is here.

There you go, a nice mix of sweet and savory for your pumpkin cravings. So what are some of your favorite pumpkin recipes? And what’s on the menu for this beautiful fall weekend, food or otherwise?

We’re not done yet…there’s still pie:

tamara pumpkin cream pie

Tonight’s featured recipe came about because a friend brought me a piece of Pumpkin Cream Pie from a local store and I was hooked. I decided I wanted to try and duplicate it and I think I made a few improvements on the way by adding gingersnaps and taking some risks with the spices and topping it all with a brown sugar whipped cream. This what I came up with:

Pumpkin Cream Pie

Crust:

2 cups ginger snap crumbs
1/2 cup melted butter (more as needed, mine could have used a couple more tablespoons)
1/2 cup packed brown sugar

Mix together in a 9-inch pie pan and press around the bottom and sides. Bake at 400 degrees for 5 minutes. Cool while making pie filling.

tamara pumpkin pie slice

Filling:

4 oz cream cheese, room temperature
15 oz pumpkin puree
1/3 cup whipping cream
1/2 cup packed brown sugar
1/2 to 1 tsp salt (test after 1/2 and see if it needs more, pumpkin very bland without)
3 tsp cinnamon*
1 tsp allspice*
1/2 tsp nutmeg*
3 large eggs, room temperature
bowl, electric mixer

Combine cream cheese, pumpkin, cream, sugar and spices*, mix until well combined and creamy. Add eggs one at a time, mixing well each time. Pour into cooled pie crust. Place on a baking sheet in the oven and bake at 375 degrees for 50 minutes, until the pie is mostly set, you’ll want the center to still move a bit, it will set completely while cooling and you don’t want to overcook it. I put foil over the pie for the first 40 minutes so it didn’t burn and took it off for the last 10 minutes to caramelize the filling.

You wouldn’t want to do this with a pastry crust, because it needs to bake, but with the crumb crusts they don’t need that baking time. You may end up covering a pastry crust the last 10 minutes if it is browning too quickly.

*after you add the spices, give it a taste and add a bit more if you’d like to kick it up a notch. I probably added a third more of each the next time I made the pie.

Topping:

1 cup heavy whipping cream, ice-cold
3 tbsp, packed, brown sugar
1 tsp cinnamon or pumpkin spice
mixing bowl, ice-cold (I also put the beaters in the freezer)

Whip cream on med to high until it forms peaks. Using your fingers, crumble the brown sugar over cream, so it’s not clumped and add spices. Fold in ingredients gently until incorporated. Spread or pipe over COMPLETELY cooled pie and refrigerate for 30 minutes before serving.

Makes 8 pieces and is really good if it is refrigerated for a day, the flavor intensifies.

Okay that’s a sampling of what you can do with pumpkins….I have more, so we may revisit this as Thanksgiving gets closer. Until then…happy cooking. – TaMara

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Reader Interactions

27Comments

  1. 1.

    schrodinger's cat

    October 25, 2013 at 8:56 pm

    I have roasted mashed butternut squash. I am looking for a cake recipe that uses roasted butternut squash, any suggestions?

  2. 2.

    schrodinger's cat

    October 25, 2013 at 8:57 pm

    Also too, what is in the pumpkin pie spice, I would like to make it from scratch.

  3. 3.

    TaMara (BHF)

    October 25, 2013 at 9:00 pm

    From our Food Goddess, Tamara

    I burnt dinner. My Goddess status is suspended for the evening. I may have been distracted by this.

  4. 4.

    esc

    October 25, 2013 at 9:02 pm

    Important information for people who do go overboard on the pumpkin: Trader Joe’s has pumpkin everything, practically. It is amazing.

    My most common pumpkin recipe of late has been whole wheat pumpkin apple pancakes for my baby. I make a big batch for the freezer. Tomorrow I am attempting gluten free (so my husband can have some) pumpkin cupcakes for his birthday. Could be disastrous, which is why I have a King Arthur mix on hand as well.

  5. 5.

    TaMara (BHF)

    October 25, 2013 at 9:06 pm

    @schrodinger’s cat: You mean store bought? Cinnamon, nutmeg, ginger, cloves. I don’t know proportions. I use it because it’s just easier for some recipes. I rarely have cloves on hand unless I’m really planning ahead.

    Depending on what I’m making I alternate between that and the spices in the pie above. The pumpkin bars do better with the cloves and ginger than the allspice. The allspice just seemed to work better with the cream cheese and pumpkin.

  6. 6.

    schrodinger's cat

    October 25, 2013 at 9:08 pm

    @TaMara (BHF) I have request, recipe exchange to celebrate Diwali, which is next weekend.

  7. 7.

    schrodinger's cat

    October 25, 2013 at 9:10 pm

    @TaMara (BHF): Sounds like garam masala, with the exception of ginger.

  8. 8.

    jenn

    October 25, 2013 at 9:16 pm

    @TaMara (BHF): Your edit makes it sound like you’re offering yourself up to some cannibals for dinner :)

  9. 9.

    debbie

    October 25, 2013 at 9:22 pm

    I made pumpkin cider bread. I couldn’t taste the cider, but the grated orange rind was an interesting addition.

  10. 10.

    Yatsuno

    October 25, 2013 at 9:24 pm

    @schrodinger’s cat: Pumpkin pie spice is usually a mix of cinnamon, clove, nutmeg, mace, and sometimes allspice. An interesting touch would be cardamom I would think. Of course I just love cardamom as it is. If you’re going to make your own you could think of the basic as a garam masala which you add layers to. In fact I might have to play with that cardamom variation now.

  11. 11.

    Yatsuno

    October 25, 2013 at 9:27 pm

    @Yatsuno: @TaMara (BHF): Fergot the ginger. I haz fail.

  12. 12.

    schrodinger's cat

    October 25, 2013 at 9:28 pm

    @Yatsuno: I have friend whose mom was from Eastern Europe and she would make this wonderful bread for Easter with cardamom in it.

  13. 13.

    ruviana

    October 25, 2013 at 9:31 pm

    In my family’s pumpkin pie recipe the spice was cinnamon, nutmeg, allspice and cloves. I love cloves. Other pies taste odd to me.

  14. 14.

    Yatsuno

    October 25, 2013 at 9:33 pm

    @schrodinger’s cat: Cardamom is all over Scandinavia as well. I’ll try to dig up the cardamom shortbreads that I’ve been dying to make, but I think it will have to wait until I get home from work.

  15. 15.

    TaMara (BHF)

    October 25, 2013 at 9:36 pm

    @jenn: :-D

    @Yatsuno: I love cardamon, little goes a long way for me. I also boil it to make the house smell pretty.

    @schrodinger’s cat: Indian food is my weakest skill, so probably couldn’t do that justice. Though, TesatHome.com would be a great place to check out the festivities, she and her family usually do it up big since they’re in India and she takes a lot of photos of the whole thing. I <3 her.

  16. 16.

    Yatsuno

    October 25, 2013 at 9:47 pm

    @TaMara (BHF):

    I burnt dinner

    PIZZA NIGHT!!!

  17. 17.

    Stella B

    October 25, 2013 at 9:49 pm

    I have a bumper crop of winter squash this year. I planted one galeux d’eysines squash and it ate the back yard producing seven huge squash. I planted something else, too, but it only produced two nice sized fruit. I think it was intimidated.

    Soup: Dice 3-4 slices of bacon, saute until crispy. Remove bacon from pan, add 1 diced onion and 4-6 cups of 1″ pumpkin cubes and saute until onion is soft and pumpkin is starting to brown. Add a quart of chicken broth and simmer until pumpkin is soft. Puree and add 1/4 c. Marsala or sherry or to taste. Garnish with chives and sour cream or cream fraiche.

    Pumpkin pie made from fresh squash or pie pumpkin is a revelation. Just whack it in half, scoop out the seeds and roast cut side down at any temperature until soft. Scoop out the flesh and mash it. If it seems watery, let it drain overnight in a mesh strainer. Kabocha makes an especially good pie.

  18. 18.

    ? Martin

    October 25, 2013 at 9:55 pm

    @esc: Still not used to Trader Joe’s not being a local chain.

  19. 19.

    Schlemizel

    October 25, 2013 at 11:27 pm

    I make a pumpkin soup recipe for fall events. I’m not at home at the moment so I don’t have the specifics but it uses vegetable broth and a lot of onions. You gut out the pumpkin as if you were making a jack-o-lantern and bake the soup inside the pumpkin. It makes an interesting presentation at the table. To serve remove the top and scrape some of the pumpkin flesh up with the soup. The thing gets a bit droopy as you scoop so its best to have it in a bowl

  20. 20.

    Mary Brown

    October 25, 2013 at 11:27 pm

    Costco has fantastic pumpkin pie. As good as my Mom’s and way better than mine. Extremely good price and a lot less hassle. I loves me that pumpkin pie. Mmmmm good.

  21. 21.

    jibeaux

    October 26, 2013 at 12:01 am

    This is a pretty straightforward pumpkin bread, but everyone I’ve served it to loves it. I also do mini-muffins of it for lunch boxes. http://www.fostersmarket.com/recipe/pumpkin-bread/

  22. 22.

    Mnemosyne (iPhone)

    October 26, 2013 at 12:04 am

    @schrodinger’s cat:

    Myrecipes.com is my go-to recipe website.  They have a Brown Butter Spice Cake that uses garam masala as the spice mix, along with a couple of others.  It sounds as though any cake made with squash will end up pretty dense, like the texture of zucchini bread.

  23. 23.

    2liberal

    October 26, 2013 at 1:02 am

    Ok, here goes nothing. This may be of use to other cooking impaired diabetics so I offer it up for what it is worth.

    high volume food for high volume diabetics

    one LB liquid egg whites (i use Kirkland signature from Costco)
    4 oz canned sliced mushrooms (box of festival mushrooms from Costco)
    2 97% fat free hebrew national hot dogs (Costco doesn’t carry them; cheaper at walmart unfortunately)
    2 oz Al Dente Carba-nada noodles (amazon, $20 for 6 x 10oz bags, another worker abusing baddie)

    break up the noodles into smaller segments
    cook the noodles
    boil the hot dogs
    chop up hot dogs and mushrooms
    optional: sautee chopped veggies and mix in, to get the dietician to stop bitching at you about veggies
    combine ingrediants and mix well in 10″ non-stick frying pan
    cover and cook on low medium heat for 15 minutes

    season to taste
    ground cayenne pepper
    kernel seasons white cheddar seasoning
    salt
    black pepper

    result: ~ 28 oz serving w/ 30g carbs, about 500 calories

  24. 24.

    Mnemosyne (iPhone)

    October 26, 2013 at 1:09 am

    @2liberal:

    If you’re anywhere near a Trader Joe’s, they also carry the Hebrew National 97% hot dogs.

  25. 25.

    bemused senior

    October 26, 2013 at 1:30 am

    Just made the sweet potato/applesauce souffle from the good old edition of Joy of Cooking, substituting pumpkin for the sweet potatoes, and using home made applesauce from our prolific apple tree. Yum!

  26. 26.

    JVader

    October 26, 2013 at 5:34 am

    @schrodinger’s cat:

    And you didn’t make any pumpkin bars for the BJ community? jk But, seriously, it sounds really good. Wish I could cook.

  27. 27.

    Gindy51

    October 26, 2013 at 7:18 am

    I had a delicious pumpkin ravioli dish at my favorite restaurant yesterday, bathed in sage butter with pine nuts. To die for.

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