5 pumpkin recipes to get you in the fall mood

We were full in the fall (although you never know it from the local weather), and that means it’s pumpkin season. While canned pumpkins are available year-round, if you like to cook with fresh pumpkin, now through November is the time to buy these cute little varieties, commonly known as sugar pumpkins or pie pumpkins, good Best for cooking and especially for baking. Other good variations for culinary purposes include Autumn Gold, Baby Pam, Cinderella, Fairy Tale, Ghost Rider, New England Pie Pumpkin and Lumina (in white). In general, look for smaller ones – between 4 and 8 pounds – specifically for baking. Large field pumpkins like those found in pumpkin patches are technically edible but will be chewy, watery, and short in flavor. (Yes, you can eat your lantern, but just because you can doesn’t mean you should.)

Everyone loves a classic pumpkin pie. Even better, this recipe ups the spice factor with a dash of cayenne pepper and enhances the umami with chicken fat in the crust. If you don’t like messing with a good one, omit the seasoning and filler in the butter for the chicken fat. It will still be a delicious way to end a meal.

Time2 o’clock

yieldsMake two 9-inch cakes

This pumpkin bread recipe gives you options: Puree your own pumpkin or use canned (nothing wrong with that!); Measure out the spices individually or substitute the pumpkin pie spice mix and if spiced bread crumbs don’t work for you, omit them.

Time1 hour 15 minutes

yieldsMake 2 loaves

This Punjabi dish called kata metha kadu is made by stewing pumpkin in tomato curry. Badmaash’s Nakul Mahendro likes to use Jamaican Pumpkin or Long Island Cheese from Tanaka Farms in Irvine.

Time35 minutes

yieldsServes 4 to 6

Garnished with pumpkin seed pie, roasted pumpkin seeds and iridescent pumpkin seed oil, Austrian chef Bernhard Mairinger’s pumpkin soup is the first to warm up with an elegant presentation.

Time1 hour 30 minutes

yieldsServes 6 to 10

The pressure cooker or multi-cooker makes it quick to prepare traditional slow-cooked risotto while eliminating the usual constant stirring to bring out the rice’s suppleness.

Time30 minutes

yieldsServes 6 to 8

Note that you can always replace canned pumpkin with fresh pumpkin. While pumpkin aficionados may have a lot to say about canned pumpkin versus fresh pureed pumpkin, we didn’t judge. Canned pumpkin puree is perfectly acceptable, and only the most discriminating palates can tell which one you’ve used. If you are concerned about the health benefits, Mayo Clinic reports that both canned and fresh pumpkin are packed with nutrients, but you may want to be wary of canned pumpkin pie mixes, which may have more sugar than you’d like.

https://www.latimes.com/recipe/list/pumpkin-recipes-to-make-for-fall 5 pumpkin recipes to get you in the fall mood

Russell Falcon

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