What do you like in the way of pumpkin foods?

During the fall we all get to enjoy some pumpkin pie, toasted pumpkin seeds, a good pumpkin ale, pumpkin soup, and my wife and kids love Trader Joe’s pumpkin butter.

I had a pumpkin bisque at a restuarant that was so so good. But they retired and took their recipe with them.

Pumpkin bread at Starbucks. With the little roasted pumpkin seeds on top.
Combine that with a vente Pike Place with add shot, and you have the second best way to start the day!

I second the Pumpkin bread at Starbucks, but with a venti pumpkin spice latte.

Creamy, hot Pumpkin soup, with fresh bread and larger chunks of pumpkin to delightedly stumble across while enjoying!

Also, pieces of pumpkin cut into slices, rolled in oil, flour, spices and salt and baked in the oven to the about the consistency of potato wedges, yum!

I am slowly becoming an enjoyer of the pumpkin (having been a longtime pumpkin hater). I now love pumpkin pie. Also, I have developed an irrational love of pumpkin spice lattes at Starbucks. Which means I need to stay away from Starbucks at this time of year. Who can afford that kind of habit?

@scuniper I had not heard of doing that with pumpkin chunks, but it sounds good.

I love pumpkin bread and also I have this great recipe that is SO delicious.
You hollow out a small sugar pumpkin and par boil it whole in salted water for a few minutes then stuff with a mixture of ground beef cooked with onions and wild rice. Then bake for about 30 minutes. Slice in wedges and serve.

Really good!

Pumpkin muffins, pumpkin bread and pumpkin cookies with chocolate chips. I make these every year. I just picked up a new recipe at a local state park that was having a pumpkin hunt. I haven’t tried it yet but I will be making it soon.

Pumpkin Streusel Coffeecake

Streusel Topping:
½ cup all-purpose flout
¼ cup brown sugar
1½ tsp. ground cinnamon
3 tbsp.butter
½ cup coarsely chopped nuts
Coffee cake:
2 cups all-purpose flour
2 tsp. baking powder
1½ tsp. ground cinnamon
½ tsp. baking soda
¼ tsp. salt
1 cup butter, softened
1 cup sugar
2 large eggs
1 cup pure pumpkin
1 tsp. vanilla extract

Preheat over to 350F. Grease and flour 9 inch round cake pan.
For streusel topping: Combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts.
For coffeecake: Combine flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.

Spoon half of batter into prepared cake pan. Sprinkle ¾ cup streusel topping over batter. Spoon remaining batter evenly over streusel topping. Sprinkle with remaining streusel topping. Bake for 45 to 50 minutes. Cool in pan for 10 minutes. Remove to wire rack to cool completely.

Dairy Queen has a pumpkin pie blizzard that is to die for. The ice cream is delicious and it has bits of vanilla wafers mixed in. I will be buying one of these later this afternoon. Can’t wait!

Ooooh! I love going to a local pumpkin festival. Soups, breads, rolls, pies, cookies, “drops”.

I am going to have to try these recipes. And there is one jellie that likes using cardamom a lot on her recipes and posts recipes on fluther. I am waiting for her to chime in.

I like to get a pumpkin, clean it out. Make a veggie stew, dump it into the pumpkin, and bake the lot of it for about 30 minutes at 350. When you scoop out the stew, take little bits of the softened pumpkin with it.

Fan. Tas. Tic.

I have a little information and a cute photo I’d like to share about pumpkins. I lived in Morton, IL for a few years and I live about an hour from the town now. Morton is home to Libby’s pumpkin processing plant. Over 90 percent of the processed pumpkins in the country are grown in this area and processed here at Libby’s. Morton is known as The Pumpkin Capitol of the World and they have a pumpkin festival every September. A friend of mine was recently at the plant and she shared this photo that was taken inside the plant. I giggle when I saw it. :)

@jonsblond LOL I make a really cute cat face jack-o-lantern.

There is an elementary school a couple miles down the road from me out here in the hills. The kindergarten playground borders the edge of the road and they had the greatest garden this year. Huge sunflowers and all their pumpkins grew through the fence and spread out all along the side of the road. For weeks I worried that some jerk might steal the kids pumpkins but they harvested about 10 huge ones about a week ago. :-D

I was always watching and boy, if I caught someone raiding the childrens pumpkin patch I would have made a living scarecrow outta them. lol

I am not a fan, but around here there is a week of pumpkin donut orgies.

@Coloma and @Seek_Kolinahr Both of your savory pumpkin dishes sound delicious.

Big fan of pumpkin scones, bread, and creamy pasta (much more than butternut squash.)

@muppetish I got a box of pumpkin cranberry scone mix at Trader Joe’s that I am going to try this weekend.

I make wonderful stuffed pumpkins in the fall witht he sugar pumpkins… I stuff them with meat, rice a few chopped veggies and then bake them for a couple of hours until the pumpkin becomes soft. Oh so so yummy!!!

I have also made the standard pumpkin pie which is a favorite, as well as pumpkin bread, and pumpkin soup. I love cooking with pumpkin since it can either be a sweet desert or included in a meal.

Pumpkin curry!

@Hawaii_Jake Sounds delicious. Do you have a recipe?

Trader Joe’s has everything pumpkin in their flyer – pumpkin ravioli, pumpkin butter, pumpkin this, pumpkin that.

Costco has a really good pumpkin cheesecake this time of year.

I love my mom’s pumpkin bread, although pumpkin bread from a mix is a close second. When I was little we lived in California and they have a great festival, the Half Moon Bay Pumpkin and Arts Festival. We got a pumpkin cookbook there, and they had a good recipe for pumpkin bread with chocolate chips in it.

I have a great recipe for pumpkin cookies, which are like little pumpkin cakes. Everyone loves them. They’re supposed to be iced but I don’t even do that, they’re just too good on their own.

You can’t have my recipe. But I will give you one hint. The best squash for pie is Kabocha.

After going to the grocery store today, I remembered I’m also a sucker for the pumpkin spice coffee creamer, pumpkin cupcakes, and pumpkin eggnog. Oooooh, my diet’s in trouble this week.

A local Afghan restaurant serves an absolutely wonderful pumpkin dish that is kind of a light stew that is a little spicy, kind of sweet sour and somewhat glazed.It’s called Kadu (which I suspect means stew) It’s flavored with coriander and ginger and is served with a yogurt sauce. I’m not particularly fond of pumpkin, but this version is very tasty!

@marinelife, I don’t have a special recipe for pumpkin curry. Any curry, as far as I’m concerned, is whatever I have in the fridge cooked in some stock with lots of spicy curry powder added. My only suggestion is to use the slow cooker. I think it makes it taste much better to cook it slowly than to boil it quickly.

Oh man I am now DYING for some butternut squash soup.

My husband just tasted my pumpkin pie blizzard from DQ and he said “if a pumpkin pie took a shit, this is what it would taste like”. :’(

@jonsblond: I think I have had their regular pumpkin ice cream and it was good.

Pumpkin cookies ! From the recipe in Vegan Cookies.
I’m not much of a dessert fan but these are delicious.

I can make a great squash soup, but my wife has taken over making that years ago. She made some last night.

Iced Pumpkin Cookies
Allrecipes.com

2 ½ cups all purpose flour
1 t baking powder
1 t baking soda
2 t cinnamon
½ t nutmeg
½ t cloves
½ t salt
1 cup butter
1 ½ cup white sugar
1 cup pumpkin
1 egg
1 t vanilla

Icing:
2 cups confectioner’s sugar
3 T milk
1 T butter, melted
1 t vanilla

Preheat oven to 350 degrees. Sift flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt together. Set aside.

In a medium bowl, cream ½ cup butter and white sugar. Add pumpkin, egg and 1 t vanilla and beat till creamy.

Mix in dry ingredients. Drop by tablespoon or small scoop onto cookie sheet. Flatten slightly. Bake 15–20 minutes. Cool and drizzle on icing.

Icing –
Mix confectioner’s sugar, 1 T melted butter and 1 t vanilla, and add milk to desired consistency. Drizzle onto cookies with fork.

@jca Yum. Sounds delicious.

@jca I think I am going to have to try making these tomorrow. Have you thought about adding raisins and coconut to them. I had bought some pumpkin cookies the other day with coconut and raisins in them and boy were they yummy. But they were with out icing so I may have to forgo the icing for the addional ingredients.

@creative1 Those both sound like excellent additions to me!

@creative1: I don’t remember if I did them with raisins but I think I’ve put in walnuts (I’m a big walnut fan) because I like the texture. They’re excellent cookies – like little cakes, kind of like madelines but without having to use a madeline pan.

@marinelife it is very good, but sadly my mother rarely makes it, and I don’t seem to be able to :(

@creative1: Did you try making the cookies with raisins and coconut and if so, how were they?