Better Homes and Gardens BH&G Best Pumpkin Recipes

pumpkin basics

DIY PUMPKIN PUREE Follow these steps for an easy oven-method pumpkin puree. Then substitute it in recipes that call for canned pumpkin. PUMPKIN PUREE PREP 20 minutes BAKE 1 hour at 375°F STAND 1 hour 4 2½-lb. pie pumpkins 1. Preheat oven to 375°F. Using a large sturdy knife, halve pie pumpkins lengthwise. Use a spoon to scrape out seeds and stringy pulp; discard. Cut each half in half. Arrange pieces, rind sides up, on a foil-lined baking pan. 2. Bake, covered, 1 to 1½ hours or until tender; cool. When cool enough to handle, scoop pulp from rind. Place pulp in a food processor or blender. Process until smooth. 3. Spoon puree into a fine-mesh sieve. Let drain 1 hour. Lightly press puree to remove any additional liquid; discard liquid. 4. To freeze, transfer 1¾ cups puree to each…

rise & shine

PUMPKIN OATMEAL START TO FINISH 10 minutes 2 cups milk1 cup regular rolled oats½ cup canned pumpkin½ tsp. pumpkin pie spice¼ tsp. salt2 Tbsp. chopped pecans, toasted1 Tbsp. honey 1. In a medium saucepan stir together first five ingredients (through salt). Bring to a gentle boil; reduce heat. Simmer, uncovered, 5 minutes or until oatmeal reaches desired consistency, stirring constantly. Top with pecans and drizzle with honey. Makes 2 servings. PER SERVING 373 cal., 13 g fat (4 g sat. fat), 20 mg chol., 409 mg sodium, 54 g carb., 7 g fiber, 24 g sugars, 14 g pro. BEAT THE RUSH Make your oatmeal ahead and chill it overnight. Pop it into the microwave to reheat for a perfect to-go breakfast! PUMPKIN SCONES WITH BROWN BUTTER ICING HANDS ON 15 minutes BAKE 14 minutes at 400°F 2½ cups all-purpose…

sweet & savory breads

PUMPKIN BABKA HANDS ON 25 minutes RISE 1 hour 45 minutes STAND 10 minutes BAKE 35 minutes at 375°F 4½ to 5 cups all-purpose flour1 pkg. active dry yeast1¼ cups canned pumpkin⅔ cup milk¼ cup butter, cut up3 Tbsp. granulated sugar1 Tbsp. pumpkin pie spice1 tsp. salt2 eggs3 Tbsp. butter, softened½ cup packed brown sugar¾ cup finely chopped pecans, toasted1 Tbsp. heavy cream 1. In a large bowl stir together 2 cups of the flour and the yeast. In a saucepan heat and stir 1 cup of the pumpkin, the milk, the ¼ cup butter, the granulated sugar, 2 tsp. of the pumpkin pie spice, and the salt until warm (120°F to 130°F) and butter almost melts. Stir pumpkin mixture and one egg into flour mixture. Stir in as much of the remaining flour as you…

dip in!

PUMPKIN-BEAN DIP START TO FINISH 20 minutes 2 15-oz. cans cannellini beans, rinsed and drained1 15-oz. can pumpkin¼ cup orange juice2 cloves garlic, peeled and halved2 Tbsp. olive oil1 tsp. ground cumin2 tsp. chili powderSaltFresh cilantro leavesDippers, such as toasted pita wedges and/or assorted vegetables 1. In a food processor or blender combine first seven ingredients (through chili powder). Add ½ tsp. salt. Cover and process or blend until nearly smooth. 2. Transfer dip to a serving bowl. Season to taste with salt. Cover and chill up to 24 hours. To serve, drizzle with additional olive oil and top with cilantro. Serve with desired dippers. Makes 32 servings (2 Tbsp. each). PER SERVING 33 cal., 1 g fat (0 g sat. fat), 0 mg chol., 92 mg sodium, 5 g carb., 2 g fiber, 1…

cheers to pumpkin

1. PUMPKIN EGGNOG PREP 20 minutes CHILL 4 hours 12 egg yolks3 cups heavy cream2½ cups milk1⅓ cups sugar¾ cup canned pumpkin2 Tbsp. vanilla2 tsp. pumpkin pie spiceStar anise or freshly grated nutmeg (optional) 1. In a large heavy saucepan combine egg yolks, 1 cup of the cream, 1 cup of the milk, and the sugar. Cook and stir over medium about 5 minutes or until mixture just coats a metal spoon; do not boil. 2. Pour mixture through a fine-mesh sieve into a pitcher. Stir in remaining 2 cups cream, remaining 1½ cups milk, the pumpkin, vanilla, and pumpkin pie spice. Set pitcher in a large bowl of ice water; stir 2 minutes. Cover; chill 4 to 24 hours. Top each serving with a star anise or nutmeg (if using). Makes 8 servings (1…

have your cake (and cheesecake, too!)

PUMPKIN TIRAMISU LAYER CAKE HANDS ON 30 minutes BAKE 15 minutes at 375°F CHILL 2 hours 1 cup all-purpose flour2 tsp. ground cinnamon1 tsp. baking powder1 tsp. ground ginger½ tsp. salt¼ tsp. ground nutmeg4 eggs, room temperature1⅓ cups sugar1 cup canned pumpkin1 Tbsp. lemon juice1 cup finely chopped hazelnuts, toasted1 recipe Coffee Syrup1 recipe Maple CreamUnsweetened cocoa powder (optional) 1. Lightly grease three 9-inch round cake pans; line bottom of pans with parchment paper. Grease and flour parchment. In a small bowl stir together first six ingredients (through nutmeg). 2. Preheat oven to 375°F. In a large bowl beat eggs with a mixer on high about 5 minutes or until thick and lemon color. Gradually add sugar, beating on medium until light and fluffy. Beat in pumpkin and lemon juice on low. Add flour mixture; beat…