I’m the type of person who likes to eat one piece of pumpkin pie at Thanksgiving and then I don’t need to taste pumpkin again for another year. I do realize I am in the minority with that.
But here are a few pumpkin recipes that sound good to me. A former coworker brought the first one to work and I ate my fair share of it.
Pumpkin Pie Dip
2 cups heavy cream
3.4-oz. instant vanilla pudding mix
1/2 cup canned pumpkin
2 tsp pumpkin pie spice
Ginger snap cookies for serving
In a stand mixer, beat heavy cream and vanilla pudding mix until stiff peaks form, 1 to 2 minutes.
Add pumpkin and pumpkin pie spice and stir to combine, then chill if desired. Serve with ginger snaps.
These pumpkin pie bars also sound very good.
Pumpkin Pie Bars
1-1/4 cups AP flour
1-1/4 cups quick oats (old fashioned works too)
1/2 tsp salt
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3/4 cup unsalted butter, melted
1 tsp vanilla extract
Pumpkin Pie Filling
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp salt
1 large egg
1 large egg yolk
1/2 tsp vanilla extract
1-1/4 cups canned pureed pumpkin
1/3 cup evaporated milk or half and half
Sweetened whipped cream and cinnamon, for serving (optional)
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, salt and baking soda for 30 seconds. Add in 1/2 cup granulated sugar and 1/2 cup brown sugar and mix until no clumps remain.
Combine melted butter and vanilla and add to mixture, then stir with a spoon until evenly moistened.
Gently press half of the mixture into a greased 8 by 8-inch baking dish.
Meanwhile in a mixing bowl, whisk together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add in egg, egg yolk and vanilla and stir until blended. Mix in pumpkin then milk.
Pour mixture over baked cookie portion and return to oven to bake 15 minutes, then remove from oven and sprinkle remaining cookie crumb mixture over top while breaking the crumb into small bits.
Transfer oven rack closer to the top-center and return to oven to bake about 20 - 25 minutes longer until golden on top and center only jiggles slightly. Remove from oven and allow to cool 1 hour at room temperature, then transfer to refrigerator to cool 1 hour longer (or serve warm from the oven like a crumble with ice cream).
Cut into squares and serve with sweetened whipped cream and a light dusting of cinnamon if desired.
Now we need something savory after eating all that sweet stuff. This recipe claims to be ready in 30 minutes.
Week Night Beef Stroganoff
1 pound uncooked wide egg noodles
1/4 cup butter, divided
1-1/2 pounds thinly-sliced flank steak
Salt and pepper
1 small white onion, thinly sliced
1 pound sliced mushrooms
4 cloves garlic, minced
1/2 cup dry white wine (or beef stock)
1-1/2 cup beef stock
1 tbsp Worcestershire sauce
3 tbsp all purpose flour
1/2 cup sour cream chopped fresh parsley (optional)
Cook egg noodles in a large stockpot of salted water until they are al dente, according to package instructions, then drain.
Meanwhile, as your pasta water is coming to a boil, melt the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, season with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan and set aside.
Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the sour cream and cooked steak in until combined. Taste and season with additional salt and pepper if needed.
Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.
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