Posted on 10/25/2017 3:03:11 PM PDT by SandRat
As I write, there is a crock pot of apple butter in the works, and the house smells officially autumnal - kind of an understatement. Since it has to cook for at least nine hours, the anticipation is great, and I can only assume it will be great. Although, the “great apple butter” doesn't have the same ring to it as “The Great Pumpkin,” which aired again just this week. Although I’ve seen it many times, I can’t for the life of me remember if he turns up in the end or if Linus is disappointed.
I do know that the pumpkin patches have “arrived” here and the markets have those giant cardboard containers full of them, as well as scattered squash everywhere. “Pumpkin spice” is ubiquitous, as are the jokes about it. You either love it or hate it, it seems. As long as it’s clove free, I am a lover.
I personally consider clove usage an atrocity and a reason why some people don’t like pumpkin pie. The other reason is that in order to really like a pumpkin pie it must be made at home, with love… and not with the “pumpkin pie mix” either! I only use 100 percent pumpkin, so that I am in charge of the spice ratio. The interesting thing about that “100 percent” business is that canned pumpkin, as we know it, is mostly butternut squash. By law, just about any squash can be called pumpkin and the major brands tend to mainly use butternut over pumpkin. There’s a conversation changer for your holiday table, should Uncle Bud start getting riled up about something.
After my farmer friend’s mom told me she eats all of them, I brought home two adorable little white pumpkins from the market last week. I used to always think of them as only for decor, although I have eaten the baby orange variety several times. I plan to roast them, then fill them with a black rice and delicata squash pilaf, garnished with a few pomegranate “jewels” that I think will be gorgeous!
This week I got around to making something I’ve had on my list for a while now: “instant” cashew pudding. I don’t know who discovers such things, but cashews have natural thickening properties, and I decided to give pumpkin a go with them. It was a real winner and I am happy to share the recipe for this super simple alternative to baking a whole pie.
The other recipe I’m sharing here – I couldn’t decide between these two great pumpkin recipes – is for the bisque we made in my soup class recently. Many considered it their favorite of the five we made, and I would highly recommend including it in your holiday gathering or for a seasonal potluck.
You know what’s not great about pumpkin? Literally every time I spell it, I leave off the second “p” and have to go back and correct it. Other than that, it’s a perfect food and I am thrilled for the season to be in full swing – no more waiting for the Great Pumpkin!
Use regular pumpkin puree, not pie mix, and regular, not lite, coconut milk.
About 4 servings
2 shallots, finely chopped
2 cloves garlic, finely chopped
1, 14 oz. can pumpkin
1, 14 oz. can coconut milk
½ - 1 cup vegetable broth
Several grates fresh nutmeg
Healthy shake of cumin
Maple syrup, to taste
Fresh cracked pepper
Pumpkin Bisque
Use regular pumpkin puree, not pie mix, and regular, not lite, coconut milk.
About 4 servings
2 shallots, finely chopped
2 cloves garlic, finely chopped
1, 14 oz. can pumpkin
1, 14 oz. can coconut milk
½ - 1 cup vegetable broth
Several grates fresh nutmeg
Healthy shake of cumin
Maple syrup, to taste
Fresh cracked pepper
H Easy-Peasy Pumpkin Pudding
You want to soak your cashews at least an hour, and up to 8, then rinse. Use regular coconut milk, not lite. I used some crystallized ginger I had on hand for garnish, along with the pecans.
About 4 servings
1 cup pumpkin
1 cup coconut milk
1 cup raw cashews, soaked
½ tsp. cinnamon
½ tsp. ginger
2-3 Tbsp. maple syrup
Pecans for garnish, optional
In a blender or food processor, puree the pumpkin, coconut milk, and cashews until smooth. Add remaining ingredients, except pecans, and pulse several times to combine. Taste and adjust seasoning, then spoon into dessert bowls and chill.
Always cook Great Pumpkin with some Robot Chicken.
Blender can coconut cream, tb vanilla, 6 tb maple syrup, 2 tb pumpkin puree, 2 tsp pumpkin pie spice.
Pour into glass jar w/ lid.
SUGGESTION: Brew together 5 scoops Pumpkin Spice and 5 scoops Hazelnut ground coffee! Smells and tastes great / creamer.
Anyone remember that ‘The Great Pumpkin’ was Dee Andros!?
Ummmm...I can smell it all over the internet. Reminds me of when America was still America.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.