8 Easy Pumpkin Recipes

• 1 medium pumpkin (about 3 pounds), cut in half, seeds and pulp discarded
• 6 tablespoons unsalted butter
• 1 tablespoon packed dark brown sugar
• 1 tablespoon blackstrap molasses, plus more if needed
• Kosher salt and white pepper
• ½ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• Grated zest and juice of ½ orange
• 1 tablespoons Worcestershire sauce, plus more if needed
• 1 clove garlic, grated
• 1 cup skim milk
• ½ cup heavy cream
• 1 cup water
• Juice of ½ lemon, or to taste
• 1 cup freshly popped and salted popcorn

Preheat an oven to 375°F. Place the pumpkin in a shallow roasting pan, cut sides up. Put 4 teaspoons of the butter in a small saucepan and cook over medium heat just until it starts to brown and smell nutty. Pour the butter over the pumpkin halves and into the cavities, then sprinkle the brown sugar and molasses. Season with salt and pepper. Put the ginger, cinnamon and cloves in a small fine-mesh strainer, and dust the pumpkin halves and cavities.

Cover the pumpkin halves snugly with aluminum foil and put the pan in the oven. Add about an inch of water to the pan (to create steam while it bakes), and cook for 90 minutes, or until a small knife slides easily through the pumpkin. Keeping the pumpkin halves upright, remove the pan from the oven, take off the foil and cool to room temperature.

Using a large spoon, scoop the pumpkin flesh into a large pot, taking care to get all of the cooking liquid inside the cavities, but none of the skin or liquid in the bottom of the baking sheet. Over low heat, mix in half of the orange zest, orange juice, Worcestershire sauce and garlic. Taste the mixture. If it lacks sweetness, add a little molasses, and if it lacks salt, add a little salt or Worcestershire sauce.

In a medium saucepan over medium heat, brown the remaining 2 tablespoons of butter and add it into the pumpkin mixture. In the same saucepan as the butter, heat the milk, cream and water. Season with salt and pepper, bring to a simmer and stir it into the pumpkin.

Transfer the soup to a blender and purée, adding salt, pepper or orange zest, if needed, and a little water if it’s too thick. Stir in lemon juice, one teaspoon at a time, to brighten the flavors, to taste. Serve the soup garnished with popcorn, with more on the side.  Serves 4.

Michael Schachner, Wine Enthusiast’s Spanish and South American editor, suggests Errazuriz 2013 Aconcagua Costa Chardonnay to match the soup’s rich, roast flavors, as well as the popcorn element. “The popcorn and white-fruit aromas are toasty and nutty, and flavors of apple, peach, papaya and buttered movie popcorn finish oaky, briny and elegant, with a chiseled, acid-driven feel.”

• 1 medium pumpkin (about 3 pounds), peeled, seeded and cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1 stick butter
• 1 tablespoon lemon juice
• ½ cup water
• 4 cups vegetable (or chicken) stock
• ⅛ teaspoon ground cloves
• ¼ teaspoon cinnamon
• 2 cups farro
• ½ cup toasted hazelnuts, chopped coarsely
• 12 leaves sage, fried in oil until crisp (or just coarsely chopped)

Preheat oven to 375°F. Toss the pumpkin with oil, brown sugar and salt. Place on a baking sheet and bake for 25 minutes, or until soft and lightly browned. Meanwhile, put the butter in a small saucepan and cook over medium heat just until it starts to brown and smell nutty. Set the butter aside, rewarming over low heat if it starts to solidify.

While the pumpkin is roasting, bring the stock, cloves and cinnamon to a boil in a medium saucepan over high heat. Add the farro, reduce to low heat, cover and simmer until all the liquid is absorbed, about 20 minutes. Season with salt, to taste.

Put two-thirds of the cooked pumpkin in a blender with the lemon juice and water. Slowly drizzle in the brown butter while blending.

To serve, mix the pumpkin with the farro over low heat and stir until well mixed and creamy looking, then adjust sugar, salt and lemon juice to taste. Add hot water or stock if the farrotto seems too thick. Spoon into piles onto plates or a serving platter. Shake the plate until the mixture spreads evenly across, and top it with the reserved pumpkin, hazelnuts and sage. Serves 6.

“The 2009 Domaine Dominique Guyon Bourgogne, Hautes Côtes de Nuits, Les Dames de Vergy pairs well with the rich creamy texture of pumpkin and the earthy tones of farro,” says Myles Burroughs, beverage director at Tallulah’s. “Its warm toasted notes pop with the addition of toasted hazelnuts, and the hint of brown sugar in the pumpkin adds another layer of flavor to the mid-palate, leaving a velvety finish with the savory crispy sage leaves.”

• ½ cup canned pumpkin purée
• 2 tablespoons ricotta cheese
• 2 tablespoons crushed amaretti cookies
• 1 pinch nutmeg
• 1 pinch allspice
• 1 egg
• 1 tablespoon water
• 24 4-inch squares of fresh pasta sheets (available in supermarkets)
• 4 tablespoons unsalted butter, divided
• 2 tablespoons coarsely chopped walnuts
• 12 sage leaves
• 1 cup chicken broth (can substitute vegetable broth)

To make pumpkin purée, coat 1-inch cubes of peeled pumpkin lightly with vegetable oil and bake at 375°F for 30 minutes, then purée with a fork or food processor.

Stir together the pumpkin and ricotta, and drain in a fine sieve lined with cheesecloth set over a bowl for at least 4 hours. Gather the cheesecloth together and squeeze out any excess liquid. Mix the drained pumpkin-ricotta in a bowl with the cookies, nutmeg, allspice and salt and pepper to taste.

Beat the egg with the water. To assemble the cappellacci, lightly coat one side of the pasta with the egg wash using a pastry brush. Place a heaping teaspoon of the filling in the middle of each square. Fold over to make a triangle, pressing firmly around filling to force out any air. Bring the two opposite corners together, moistening them where they will touch, then overlap the ends and press together to seal.

Bring a large pot of salted water to a boil. While the water is heating, melt 2 tablespoons of the butter with the walnuts and sage in a large sauté pan over medium heat. When the butter begins to turn lightly brown and smell nutty, add the broth and remaining butter, and reduce by half.

Add the cappellacci to the boiling water and cook for 3 minutes, then drain well and add to the sauce. Add salt and pepper to taste, and serve immediately. Serves 2.

Zanasi 2013 La Grasparossa Secco (Lambrusco Grasparossa di Castelvetro); $14, 88 points. Plum, cassis and blueberry preserve aromas open this bubbly Lambrusco. The dry, savory palate offers crushed raspberry, blackberry, graphite and a hint of clove alongside brisk acidity and chewy tannins.

• 4 cups pumpkin, cut into 1½-inch slices or chunks (seeds reserved, pulp discarded)
• 5 tablespoons extra virgin olive oil, divided
• 3 ounces sliced pancetta (about 6 slices)
• 1 tablespoon minced shallot
• ½ teaspoon kosher salt
• 1 teaspoon sugar
• 3 tablespoons cider vinegar
• Freshly ground black pepper
• 4 cups mixed chicories (used any combination of escarole, radicchio, Belgian endive, curly endive, frisée)
• ½ cup crumbled blue cheese (optional)

Preheat oven to 400°F. Place the pumpkin in a bowl, toss with 2 tablespoons of olive oil and season with salt and pepper. Spread out on a baking sheet and roast for about 45 minutes, turning every 10 minutes or so, until tender and lightly browned. Remove from oven and let cool to room temperature.

Place the pancetta flat on a baking sheet and bake for 15–20 minutes, or until crisp and golden. Remove it from the oven and let cool to room temperature. Meanwhile, lightly coat the reserved pumpkin seeds with 1 tablespoon of vegetable oil. Toast in the oven until lightly browned, then toss with salt to taste. Reserve.

To make the vinaigrette, shake together the shallot, salt, sugar and vinegar in a mason jar. Let sit for 10 minutes to allow the salt and sugar to dissolve, then add 3 tablespoons of olive oil and shake again.

Place the chicories in a large bowl and toss with half of the vinaigrette. Season with salt and pepper to taste.

Place the pumpkin on a large serving plate, and drizzle with some of the vinaigrette. Top with the chicories, crumble the pancetta over the top and sprinkle with the blue cheese and pumpkin seeds. Serve immediately alongside the remaining vinaigrette. Serves 4.

“A nice crisp, aromatic white, such as Abraxas from Robert Sinskey Vineyards, is great with this salad,” says Sinskey, “though a Loire Chenin Blanc or dry German Riesling also complements these ingredients well.”

• 1 small pumpkin (about 2 pounds), peeled, seeded and cut into large chunks
• Water, for steaming
• 1 cinnamon stick
• 3 eggs, beaten
• 1½ cups milk
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3¼ cups all-purpose flour
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• ½ teaspoon freshly ground black pepper
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• Oil for frying

In a large covered saucepan over high heat, steam the pumpkin in 1 inch of water with the cinnamon stick until tender, adding more water if it evaporates. Drain and cool the pumpkin to room temperature. Chop it roughly (approximately ¼- to ½-inch pieces).

In a large mixing bowl, make batter by combining the eggs, milk, baking powder and salt. In a separate bowl, combine flour, allspice, cinnamon and pepper. Add the flour mix to the batter, ½ cup at a time, while mixing. Mix until smooth. Stir in the chives, parsley and pumpkin.

Fill a heavy saucepan (or other pan used for deep-frying) with 3 inches of oil and heat to 375°F. Using a tablespoon, drop the batter into the oil one spoonful at a time, taking care to prevent the beignets from sticking to each other and avoiding oil splashes. Turn the beignets occasionally as they float, so all sides brown evenly. Cook for approximately 5 minutes, or until a wooden skewer inserted into them comes out clean. Remove and drain on paper towels. Season with salt and pepper.  Serves 4–8.

“You want something with good acid to cut the fat, and something that complements the fall spices,” says Fonzo. “I would stay towards a German or Alsatian Riesling, or a Gewürztraminer, like Domaine Paul Blanck.”

• 1 small pumpkin (about 2 pounds)
• 1 package puff pastry, thawed
• ⅓ cup minced onion
• 2 tablespoons olive oil
• 3 tablespoons honey, plus additional for garnish
• ¾ cup ricotta cheese
• ½ cup feta cheese, plus additional for garnish
• ½ cup cooked spinach or chard, chopped
• ½ teaspoon allspice
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cayenne pepper
• Freshly ground black pepper

Preheat oven to 350°F. Poke steam holes all over the pumpkin with a sharp knife. Place it in a baking pan and bake for 1 hour, or until a knife easily slides through. Let the pumpkin cool, then cut in half. Discard the seeds and pulp, and scoop out the flesh.

Unroll the puff pastry. Using a ring cutter, cut into 3-inch circles (if serving as an appetizer), or 7-inch circles (if serving as an entrée). Put the pastry circles on a parchment-lined baking sheet and bake for 12–15 minutes, or until puffed and golden brown.

Meanwhile, in a large pan over medium heat, sauté the onion in the olive oil until light brown. Add the honey and reduce until sticky. Mix in the pumpkin, mashing coarsely. Fold in the rest of the ingredients and heat through.

Dollop the filling decoratively atop the puff pastry circles (or use a pastry bag, using the largest tip), and garnish with feta, a drizzle of honey and pepper. Serves 24 as an appetizer, or 4 as an entrée.

“The perception of bruised red berries and pears in Henriot Brut Rosé Champagne NV plays incredibly well with the ricotta cheese,” says Dan Pilkey, Sixteen’s restaurant director and sommelier. “It drinks mature and with subtle CO₂.”

• 1 medium pumpkin (about 3 pounds), cut in half, seeds and pulp discarded
• ¼ cup maple syrup
• ¼ teaspoon salt
• 2 tablespoons fresh lemon juice, divided
• 2 cups Champagne (or other white wine) vinegar
• 1 cup sugar
• 1 tablespoon salt
• 1 tablespoon pickling spice
• ½ pound oyster mushrooms, torn into small pieces
• ½ pound ricotta cheese (preferably fresh)
• ¼ cup raw pepitas
• 4 1-inch thick slices pain au levain, or country sourdough bread
• 1 stick unsalted butter, softened

Preheat oven to 375°F. Season the pumpkin’s cut sides with salt and pepper. Place on a non-stick or parchment-lined baking sheet, cut side down. Bake for 25 minutes or until completely tender, then cool and spoon flesh into a food processor. Add maple syrup, salt and lemon juice and purée until smooth, adding more syrup and/or salt to taste. Set aside.

While the pumpkin is cooking, put the vinegar, sugar, salt and pickling spice in a saucepan and bring to a boil over high heat. Let boil for 1 minute, then strain the hot liquid over the mushrooms. Cool to room temperature, and drain and discard the marinade. Set the mushrooms aside. (Leftover marinated mushrooms can keep 4 days in the refrigerator.)

Also while the pumpkin cooks, toss the pepitas on a baking sheet with the olive oil and salt, and bake in a single layer until they just start to darken (some may “pop” and inflate), stirring every 5 minutes.

Place the ricotta in a mixing bowl and season with salt, pepper and lemon juice. The pumpkin mixture should be on the sweet side, while the ricotta mixture should be somewhat salty.

Butter both sides of the bread slices, and toast in the oven or in a cast-iron skillet until golden brown.

To assemble the toasts, spread each slice generously with the pumpkin mixture (you may have some left over), then top with the ricotta, mushrooms and pumpkin seeds, in that order. Carefully cut each toast in half and serve immediately.  Serves 4.

“I serve this with the Mother Earth Brewing ‘Dark Cloud’ as it has a brown ale-style nuttiness and smooth, malty finish,” says Hodgkinson. “The pickled mushrooms in the dish pair beautifully with this style of beer, as the earthiness and acidity balance the malty flavors in the beer.”

• ¼ cup vegetable oil
• 1 teaspoon fenugreek seeds*
• 1 teaspoon mustard seeds, preferably black*
• 5 curry leaves*
• 5 whole red chilies, dried
• 1 tablespoon ginger, peeled and julienned
• 1 medium pumpkin (about 3 pounds), peeled, seeded and cut into 1-inch cubes
• 1 tablespoon salt (or to taste)
• ½ teaspoon turmeric powder
• 1 teaspoon deggi mirch* (an Indian red pepper spice, or substitute ½ teaspoon each of sweet paprika and cayenne pepper
• 1 tablespoon amchur* (raw mango powder, or substitute 3 tablespoons fresh lemon juice)
• 1 tablespoon sugar
• ¼ cup cilantro, chopped, for garnish

*Ingredients my be found at Indian stores and specialty spice shops

Heat the oil in a large heavy-bottomed pan set over medium-high heat. Add the fenugreek seeds, mustard seeds curry leaves and chilies. When they begin to sputter and pop, add the sliced ginger and sauté until light brown. Add the pumpkin, salt, turmeric and deggi mirch (or substitutes) and reduce heat to low. Cook covered, stirring occasionally, for about 12–15 minutes, until the pumpkin is tender and cooked thoroughly. Add the mango powder (or lemon juice) and sugar and mix until absorbed by the pumpkin. Serve the pumpkin garnished with the cilantro.  Serves 4.

“The Dowsett Family Celilo Vineyard Columbia Gorge Gewürztraminer is consistently one of the best in the country, if not in the world,” says Sean Sullivan, contributing editor for Wine Enthusiast. “It’s vibrantly aromatic and richly fruit-filled, with notes of lychee, rose petal and spice, a perfect compliment to draw out this dish’s ginger, pumpkin and spice flavors.”