Pumpkin Fudge

Pumpkin Fudge
(allrecipes.com)

1 c. sugar
1 c. milk
1 Tbsp. light corn syrup
1/2 c. pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 c. butter
1/2 c. chopped walnuts (optional)

Butter or grease one 8x8 pan.

In a 3-quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stiring constantly. Reduce heat to medium and continue boiling. Do not stir. When mixture registers 232F (110C) on a candy thermometer, or forms a soft ball when dropped in cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and walnuts. Cool to lukewarm (110F or 43C). Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased 8x8 pan. When firm, cut into 36 pieces.

Emily's Streusel-Topped Pumpkin Pie

Emily's Streusel-Topped Pumpkin Pie
(from condensed milk label)

1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
1 egg
3/4 tsp. cinnamon
1/2 tsp. each ginger, nutmeg, salt

Topping:
1/4 c. brown sugar
1/2 tsp. cinnamon
2 Tbsp. flour
2 Tbsp. cold butter
3/4 c. walnuts

Beat pumpkin, milk, egg, spices and salt with wire whisk. Pour into unbaked pie shell. Bake 15 minutes at 425F. Combine topping ingredients -- cut in butter until crumbly. Sprinkle streusel topping over pie. Bake at 350F for an additional 40 minutes or until set.

Pumpkin Cheesecake

Pumpkin Cheesecake
(nigella.com)

Crust:

1 c. graham cracker crumbs

1 Tbsp. sugar

4 Tbsp. melted butter

Cake:

2 (8 oz) packages cream cheese, softened

3/4 cup sugar

1 (16 oz) can pumpkin

1 1/4 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/4 tsp. salt

2 eggs

Topping:

2 c. sour cream

2 Tbsp. sugar

1 tsp. vanilla

Combine crust ingredients. Press into bottom of a 9-in springform pan; chill.

For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices, and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350F for 50 minutes.

Meanwhile, for topping, combine sour cream, sugar, and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack. Chill overnight.

Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

3 c. oats
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/3 c. oil
1/3 c. honey
2 eggs
1/2 c. milk
1/2 c. pumpkin puree

Mix together all ingredients. Pour into a greased 8-inch square baking pan or pie plate. Bake at 350F for 30 minutes or until done.

Healthy Pumpkin Muffins

Healthy Pumpkin Muffins
(adapted from a recipe given by N. Muhovich)

3 eggs
1/2 tsp. vanilla
1 c. pumpkin
1/2 cup honey
1/2 cup canola oil

1 c. whole-wheat flour
1 tsp. cinnamon
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. nutmeg
3/4 c. raisins (optional)
1 c. walnuts (optional)

Beat eggs, add vanilla, pumpkin, honey and oil. Combine dry ingredients in a separate bowl. Add dry ingredients to wet, being careful not to over-mix. Pour into muffin tins and bake at 350 for 20-25 minutes or until done.

Tagliatelle with Roast Pumpkin, Sage, Ricotta and Smoked Cheese

Tagliatelle with Roast Pumpkin, Sage, Ricotta and Smoked Cheese
(Roast Figs, Sugar Snow)

I once had the chance to review a cookbook for the BBC Good Food Magazine. This was one of the recipes I chose to cook for that review. It is so delicious and I would definately make it more, except for the expense of some of the ingredients.

3 lb 5 oz pumpkin or butternut squash
olive oil
6 Tbsp butter
salt and pepper
1lb 5 oz fresh tagliatelle
handful of sage leaves
2 oz ricotta, fresh if possible, forked into chunks
4 1/2 oz smoked cheese, grated

Peel pumpkin and cut into small chunks. Drizzle with olive oil, season and dot with butter. Roast at 400F until tender (30 minutes). When the pumpkin is almost ready, cook the fresh pasta in boiling water for 4 minutes (or according to package instructions). Melt the rest of the butter and gently fry the sage leaves in it. When the pasta is ready, drain and stir in the butter and sage mixture, seasoning well. Gently toss with the roast pumpkin. Divide between plates and top with chunks of ricotta and the grated smoked cheese. Add a good grinding of black pepper.

Bacon and Pumpkin Pasta

Bacon and Pumpkin Pasta
(BBC GoodFood Magazine, September 2005)

3 Tbsp olive oil
5 oz bacon, cut into small pieces (or bits of ham)
1 small onion, thinly sliced
2 Tbsp. butter
1 lb 2 oz pumpkin, peeled, seeded, and diced
handful fresh sage, finely shredded
14 0z pasta
1 oz freshly grated parmesan cheese

Heat a heavy-based saucepan, add 1 Tbsp olive oil and bacon, cook for a few minutes. Add remaining oil and onion. Cook for 5 minutes until the onion softens and the bacon is getting crispy. Stir in the butter, then tip in the pumpkin and sage. Mix well to combine, then season. Cover and cook for 6-8 minutes, stirring occassionally until the pumpkin is soft, but not falling apart. Meanwhile, cook the pasta. Drain pasta and add to the pumpkin mixture. Stir in the parmesan and season.

Sausage and Pumpkin Roast

Sausage and Pumpkin Roast
(BBC GoodFood Magazine, October 2005)

1 pound sausages (I like fresh mild Italian sausages)
1 lb 2 oz pumpkin, peeled and cut into thin wedges
2 red onions, peeled and cut into wedges
2 Tbsp olive oil
2 cups gravy, or thickened beef stock, or bisto gravy

Heat oven to 425F. Put the first 3 ingredients in a roasting pan and coat with the oil. Roast for 20 minutes (or more) until the sausages are browned and the pumpkin softened and starting to crisp at the edges. Tip the gravy into the roasting pan and gently stir around the pumpkin and sausages with a wooden spoon, scraping up any sticky or crispy bits as you go. Return to the oven for another 2 minutes until the gravy starts to bubble. Season to taste and serve with greens or beans.

Note: Butternut squash is a wonderful substitution. I've also made a version of this which omits the gravy, leaving you with a lovely pile of roasted squash, onions and sausage. If you omit the gravy you could then toss the roasted pumpkin and sausage with pasta.