Of all of the Thanksgiving classics, just one dish provides a roasted turkey a run for the cash.
Silky clean pumpkin pie is simply as excessive on many individuals’s checklist of favourite vacation dishes. Usually made with Libby’s canned pumpkin puree, a slice brings the meal to its candy conclusion.
It is not simply in regards to the taste: In the case of canned meals, pure pumpkin is a winner nutrition-wise. Not solely is the fruit low-fat and low-calorie (a half-cup serving has simply 45 energy), it is naturally gluten-free. It is also full of vitamins, fiber and vitamin A. In a pinch, it could make a fantastic substitute for oil or butter in baking.
The vacations are prime time for pumpkin lovers, as a result of these immediately recognizable cans of pure pumpkin puree should not solely fortunately on sale within the weeks main as much as Thanksgiving and Christmas, but additionally entrance and middle in your grocery retailer’s finish caps and baking aisle — virtually begging to be tossed into the buying cart.
Wish to develop your pumpkin repertoire? Or possibly you are simply searching for methods to make use of up any leftover pumpkin after making the requisite pie. These three recipes all put the intense orange puree to good use, in methods each candy and savory.
The primary is a savory pumpkin hummus that takes lower than 10 minutes to organize and can kick off your vacation gathering in a flavorful and nutritious style. It has all of the components of a conventional hummus — chickpeas, garlic, lemon and tahini — plus canned pumpkin puree and heat Mediterranean spices. The result’s a festive and barely spicy spin on a chilly dip that is excellent for fall.
The second recipe is made to order for friends preferring consuming vegetarian, particularly when stated dish companions cheese and pasta. Cooked lasagna noodles are stuffed with a creamy mixture of pumpkin puree and ricotta, Parmesan and mozzarella cheeses and rolled burrito-style into fats bundles. A wealthy sauce made with extra pumpkin and heavy cream goes on high, together with skinny ribbons of recent sage. Not precisely low-cal, however fabulous! You may by no means make candy potato casserole once more.
And at last, for dessert, might we advise a moist and completely spiced pumpkin Bundt cake. It is extra showy than a spherical or sq. cake and simpler to make as a result of you do not have to ice it. A thick however pourable glaze manufactured from maple syrup, butter, vanilla and confectioners sugar is drizzled on high and down the facet for a candy and seasonal end.
Spicy Pumpkin Hummus
This low-cal and really tasty appetizer made with pumpkin puree is tremendous straightforward and tremendous seasonal. Cayenne pepper and cumin give it a spicy little kick.
1 (15-ounce) canned pumpkin puree
1 (15.5-ounce) can garbanzo beans, drained and rinsed properly
3 tablespoons tahini
Juice 1 lemon
2 tablespoons olive oil
1 teaspoon cayenne pepper
1 teaspoon floor cumin
1 clove garlic
Kosher salt and freshly floor black pepper
Pita chips, apple slices and/or crackers for serving
Course of pumpkin and chickpeas in a meals processor till pretty clean. Add tahini, lemon juice, oil, cayenne, cumin and garlic to the meals processor, and course of till clean.
Season to style with salt and pepper; you can also add extra lemon juice or spices, to style.
Serve with pita chips or wedges, apple slices and/or crackers, with a sprinkle of cayenne on high.
Serves a crowd.
— Tailored from foodnetwork.com
Pumpkin Lasagna Roll-Ups
Have just a few vegetarians on the desk this vacation? Or just uninterested in the identical outdated candy potato casserole? This decadent lasagna dish is certain to please. The filling combines pumpkin puree with ricotta and Parmesan cheeses in addition to recent sage. And the creamy pumpkin sauce shouts “fall!”
I used heavy cream within the sauce, however if you happen to’re searching for a lighter dish, use all milk as a substitute. Any leftover filling might be tucked into ravioli or cannelloni.
2 teaspoons kosher salt, plus extra for the noodles
12 lasagna noodles
1 tablespoon salted butter
2 tablespoons all-purpose flour
1 cup mild or heavy cream
2 cups entire milk, plus extra if wanted
Salt and black pepper
1 1/3 cups grated Parmesan cheese
Pinch of grated nutmeg
Pinch of cayenne pepper
1 1/2 cups pure pumpkin puree
1 (16-ounce) container whole-milk ricotta cheese
4 cups shredded mozzarella cheese
1 massive egg, crushed
2 tablespoons chopped recent sage, plus extra for topping
Warmth the oven to 350 levels. Carry a big pot of salted water to a boil. Add lasagna noodles, and prepare dinner till al dente. Drain, rinse underneath chilly water till cool, and lay flat on a big sheet of foil. When cool, lower every in half.
Soften butter in a medium saucepan over medium warmth. Sprinkle in flour, and whisk continually with a wood spoon simply lengthy sufficient to get rid of the uncooked style of the flour however not so lengthy that the roux begins to brown, about 3 minutes.
Slowly pour in milk, whisking continually. Season with 1 teaspoon salt and some grinds of pepper. Carry to a mild simmer, whisking often, and prepare dinner till the sauce thickens somewhat, about 10 minutes. Whisk in 1/3 cup parmesan, nutmeg and cayenne till melted.
Add 1 cup pumpkin puree to the sauce, and whisk till clean; style and season with extra salt, pepper, nutmeg or cayenne, if desired. If it appears too thick, add somewhat extra milk. Put aside.
Put together filling: Mix ricotta, 2 cups mozzarella, 3/4 cup Parmesan, the remaining 1/2 cup pumpkin, egg, sage, 1 teaspoon salt and some grinds of pepper in a big bowl, and stir to mix.
Assemble roll-ups. Unfold 1/2 cup of sauce in a 9- by- 13-inch baking dish. Unfold a beneficiant tablespoons of ricotta filling on every half noodle, then roll as much as enclose the filling. Organize seam facet down within the pan. (I divided the noodles between two pans.)
Prime with the remaining sauce, mozzarella and Parmesan. Sprinkle with sage. Loosely cowl with foil.
Bake for quarter-hour, then uncover and bake till bubbly, about 10 extra minutes. Let it sit for quarter-hour earlier than serving.
— Tailored from thepioneerwoman.com
Pumpkin Bundt Cake
This super-moist pumpkin Bundt cake, made with canned pumpkin, is a terrific substitute for pumpkin pie. A candy maple glaze provides an autumnal flourish. It is nice for breakfast earlier than Black Friday buying.
3 cups all-purpose flour
2 teaspoons floor cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons floor nutmeg
1 teaspoon floor allspice
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1 cup vegetable oil
2 1/2 cups granulated sugar
3 massive eggs, at room temperature
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
For maple glaze:
3 tablespoons unsalted butter
1/3 cup pure maple syrup
1/4 teaspoon floor cinnamon
1/8 teaspoon kosher salt
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
Chopped walnuts or pecans, for garnish (non-compulsory)
Warmth the oven to 350 levels. Generously grease a 10- to 12-cup Bundt pan with baking spray with flour.
Sift flour into a big bowl. Add cinnamon, baking soda, nutmeg, allspice, salt and baking powder to the bowl, and whisk to mix.
In a separate massive bowl, beat vegetable oil and sugar collectively till totally mixed. Beat in eggs, separately, ensuring that every is totally included earlier than including the following. Combine in vanilla.
Starting and ending with the dry components, alternate including dry components and pumpkin puree to the batter, mixing on low velocity after every addition simply till the components are included. Watch out to not overmix.
Pour batter into the ready pan, and clean into a fair layer. Firmly faucet the pan on the countertop just a few instances to launch any air bubbles.
Bake 55-60 minutes, till a cake tester or wood skewer inserted within the cake comes out clear. Permit to chill for 10 minutes within the pan earlier than inverting onto a wire rack to chill fully.
Put together maple glaze: Place butter, maple syrup, floor cinnamon and kosher salt in a medium saucepan set over medium-low warmth, stirring often till the butter is melted. Take away from the warmth, and whisk within the powdered sugar and vanilla. Permit to chill for 2-4 minutes, till barely thickened.
Spoon the nice and cozy glaze over the cooled cake. If the glaze begins to set within the pan earlier than drizzling over the cake, merely place it again on the warmth for just a few seconds and whisk till clean. Garnish with chopped walnuts, if desired.
Makes 1 cake.