So many pumpkin recipes, so little time
Unlike other winter squash, pumpkin season is rather ephemeral. By the time you eat your Thanksgiving pumpkin pie, the season will be over. You want to be sure to have eaten it in some other form before then. Fry it, boil it, bake it, purée it. Make soup, ice cream or lasagna. Rich in beta carotene, which converts to vitamin A (important for eye health), pumpkin is also a great source of vitamins E, C and some B as well as the minerals calcium and magnesium. It is also a great source of fiber. Try any of these pumpkin recipes and you can potentially curb your appetite (high fiber), resist infections and viruses (vitamin A) and recover faster if you do catch cold (vitamin C). Or you can ignore these potential health benefits and just enjoy the yum factor. Bottom line: The time to eat pumpkin is now.
Roasted Pumpkin Loaves With Salty Spiced Bread Crumbs
Time 1 hour 15 minutes
Yields Makes 2 loaves
Badmaash’s Punjabi Spiced Pumpkin
Time 35 minutes
Yields Serves 4 to 6
Pumpkin face quesadillas
Time 15 minutes
Yields Serves 4 quesadillas
Pumpkin seed horchata
Time 15 minutes
Yields Serves 6 to 12
Pumpkin Soup with Toasted Pumpkin Seed Pesto
Time 1 hour 30 minutes
Yields Serves 6 to 10
Pumpkin tamales
Time 2 hours
Yields Makes 2 to 2½ dozen tamales, depending on size
Candied pumpkin (Calabaza en tacha)
Time 2 hours
Yields Serves 12 to 15
Pumpkin lasagna
Time 2 hours 30 minutes
Yields Serves 8 to 10
Slow-rising pumpkin-thyme dinner rolls
Time 30 minutes
Yields Makes 12 cloverleaf or 18 dinner rolls
Pumpkin pie ice cream with pecan praline
Time 25 minutes
Yields Serves 6 to 8
Pumpkin cheesecake
Time 2 hours 50 minutes
Yields Serves 8 to 12
Pumpkin-spiced French toast
Time 24 minutes
Yields Serves 4
Spiked Pumpkin Spice Coffee
Time 5 minutes
Yields Makes 1 cocktail
Pumpkin pie with maple whipped cream
Time 3 hours 15 minutes
Yields Serves 8 to 10
