Easy Canned Pumpkin Recipes

Posted by Annette Bellisari on

Easy Canned Pumpkin Recipes

Looking for a few easy recipes with canned pumpkin to help you bring in the fall season? Similar to canned vegetables, canned pumpkin is a nutrient-packed, convenient option that can be found in the grocery store year-round. It contributes more than 100% of the daily value for vitamin A in just one serving (1/2 cup) and 10% of the daily value for fiber in just one serving. What I love most about canned pumpkin is that it offers a unique flavor and texture that makes it easy to incorporate into everyday meals from pasta to pancakes to cocktails.

Try these sweet and savory dishes that are simple but tasty enough for the whole family.

Risotto: Sauté 1 chopped onion and 10 sage leaves in olive oil in a saucepan. Stir in 2 cups arborio rice. Stir in 1/2 cup white wine until absorbed. Gradually add 6 cups chicken broth, stirring until absorbed; whisk in 3/4 cup pumpkin. Stir in 2 tablespoons butter and 1 cup grated parmesan.

Mashed Potatoes: Cook 2 pounds quartered peeled potatoes in boiling water, 20 minutes; drain. Steep 1 sprig sage and 1/4 teaspoon nutmeg in 1 cup hot cream, 10 minutes; remove the sage. Mash with the potatoes, 1 cup pumpkin, and salt.

Gnocchi: Mix 2 cups cold leftover Pumpkin Mashed Potatoes with 1 egg and 1 1/4 cups flour. On a floured surface, roll into ropes and cut into 1/2-inch pieces. Cook in boiling water until they float. Toss with butter and grated parmesan.

Fondue Toss: 2 cups shredded cheddar with 2 tablespoons cornstarch. Simmer one 12-ounce bottle pumpkin beer in a pot. Stir in 1 cup pumpkin and the cheese mixture until melted. Add a pinch of nutmeg. Serve with bread cubes.

Cocktails: Mix 1 cup ginger beer, 1/2 cup each pumpkin and bourbon, and 1 tablespoon lemon juice. Pour through a fine-mesh sieve into 2 ice-filled glasses.

Cream Cheese: Pulse 8 ounces cream cheese, 1/3 cup pumpkin, 1 tablespoon maple syrup and 1/2 teaspoon pumpkin pie spice in a food processor.

French Toast: Cut a pocket in the side of 4 thick slices challah. Make Pumpkin Cream Cheese (above)stuff 2 tablespoons into each pocket. Whisk 4 eggs, 1 cup half-and-half, 1/4 cup maple syrup and 1/4 teaspoon pumpkin pie spice; add the bread and soak 1 minute. Cook in a hot buttered skillet until golden.



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