Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Pumpkin It Up!
    Pumpkin It Up!
    Pumpkin It Up!
    Ebook160 pages1 hour

    Pumpkin It Up!

    By Eliza Cross

    ()

    Read preview

    About this ebook

    “[From] a decorative and delicious autumn stew to a decadent pumpkin tiramisu for dessert, your pumpkin craving is covered.”—The Litchfield County Times
     
    There’s more to pumpkin than lattes and pies, so Pumpkin It Up! is here to help you discover sweet and savory ways to pumpkin up every meal. With both traditional favorites and unexpected twists, these 75 recipes will please pumpkin eaters—and let you savor the taste of fall year round.
     
    Stock your spice rack with Homemade Pumpkin Pie Spice, keep breakfast classic with Pumpkin Pancakes, liven up dinner with Pumpkin Tortilla Soup, and tempt yourself with Pumpkin Tiramisu for dessert.
     
    Includes photos plus shopping and prep tips
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateAug 9, 2016
    ISBN9781423644576
    Pumpkin It Up!
    Author

    Eliza Cross

    Eliza Cross is an award-winning author and journalist. She also develops recipes and styles cuisine for corporate and print media. Eliza is the founder of the bacon enthusiast society BENSA International. She lives in Centennial, Colorado.

    Read more from Eliza Cross

    Related to Pumpkin It Up!

    Related ebooks

    Cooking, Food & Wine For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Caramel AND Butterscotch

      Jul 2, 2019

      Caramel AND Butterscotch
      8 min read

    • Article

      Tea Steeping Guide

      Nov 2, 2021

      Tea Steeping Guide
      1 min read

    • Article

      Summer Sensations

      Apr 7, 2020

      Summer Sensations
      6 min read

    • Article

      Easter Lunch

      Jan 25, 2022

      Easter Lunch
      4 min read

    • Article

      Grandmother's HOLIDAY RECIPES

      Oct 6, 2017

      Grandmother's HOLIDAY RECIPES
      4 min read

    • Article

      Recipe Index

      Oct 5, 2021

      Recipe Index
      1 min read

    • Article

      On the Menu BERLINER

      Oct 10, 2019

      On the Menu BERLINER
      2 min read

    • Article

      Claddagh Afternoon Tea

      Nov 24, 2020

      Claddagh Afternoon Tea
      7 min read

    • Article

      Breakfast

      Sep 7, 2020

      Breakfast
      12 min read

    • Article

      Summertime Corn

      Jul 25, 2023

      Summertime Corn
      4 min read

    • Article

      Desserts

      Jan 31, 2021

      Desserts
      17 min read

    • Article

      Happy Halloween

      Sep 23, 2021

      Happy Halloween
      8 min read

    • Article

      PIES & TARTS

      May 7, 2019

      PIES & TARTS
      13 min read

    • Article

      Cherries Jubilee

      Jul 4, 2023

      Cherries Jubilee
      2 min read

    • Article

      One-tin Bakes

      Sep 8, 2020

      One-tin Bakes
      4 min read

    • Article

      Recipes

      Dec 7, 2021

      Recipes
      7 min read

    • Article

      Sweet Southern Salad

      Jan 25, 2022

      Sweet Southern Salad
      2 min read

    • Article

      Tempering Chocolate

      Nov 28, 2021

      Tempering Chocolate
      1 min read

    • Article

      Caramel Creation

      Aug 24, 2021

      Caramel Creation
      2 min read

    • Article

      Sarah Kieffer

      Sep 1, 2020

      Sarah Kieffer
      11 min read

    • Article

      Pound Cake

      Oct 5, 2021

      Pound Cake
      1 min read

    • Article

      Red Velvet Cake

      Oct 5, 2021

      Red Velvet Cake
      2 min read

    • Article

      THE Decoration DEEP DIVE

      Sep 10, 2019

      THE Decoration DEEP DIVE
      5 min read

    • Article

      Pie Fri

      Aug 26, 2022

      Pie Fri
      4 min read

    • Article

      Baked with Bacon

      Nov 5, 2019

      Baked with Bacon
      12 min read

    • Article

      Flavours Of Angkor Wat

      Dec 27, 2016

      Flavours Of Angkor Wat
      3 min read

    Related categories

    Reviews for Pumpkin It Up!

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Pumpkin It Up! - Eliza Cross

      Introduction

      The mild flavor of pumpkin seems to be popping up everywhere these days. Pumpkin adds richness and mellow sweetness to many foods and drinks, inspiring an explosion of products ranging from pumpkin tortilla chips to pumpkin ale to pumpkin breakfast cereal—and of course, the always-popular pumpkin spice latte.

      The famed fruit is actually a squash plant cultivar, and pumpkin’s fresh, earthy flavor comes from a long growing season and plenty of summer sunshine. There are hundreds of pumpkin varieties, and sizes range from tiny Jack-Be-Littles to whimsical Cinderellas and gargantuan Prizewinners. The largest pumpkin on record weighed more than 1,800 pounds!

      Smaller, sweeter pumpkin varieties like Baby Pam, Amish Pie, and Winter Luxury are especially well suited for cooking. The large, bright orange pumpkins lined up at grocery stores and in church parking lots in the autumn are often denser varieties grown primarily for carving jack-o’-lanterns.

      Photo of pumpkin and brussel sprouts.

      The pumpkin is believed to have originated in North America, earning it an enduring and endearing place in our country’s culinary history. Is any dessert more nostalgic and traditional than a tender pumpkin pie scented with cinnamon, nutmeg, and allspice, and topped with a dollop of whipped cream?

      While pumpkin adds moist texture to baked goods like cakes, muffins, and breads, its versatility also makes it a perfect ingredient to star in savory appetizers, soul-soothing soups, quick pastas, crispy gratins, creamy risottos, and many other foods.

      Once considered a seasonal treat, pumpkin is increasingly enjoyed year-round thanks to the ready availability of canned pumpkin and the ease of making and freezing homemade pumpkin purée. These days it’s easy to whip up a pot of pumpkin chili or a stack of pumpkin pancakes—or even a steaming homemade pumpkin spice latte.

      I hope you’ll enjoy this collection of special recipes celebrating the incomparable flavor, tantalizing texture, and vibrant color of the perfectly pleasing pumpkin. Go on, pumpkin it up!

      Photo of pumpkin bars.Photo of large pumpkins.

      Helpful Hints

      When picking out a pumpkin for cooking, look for smaller pie-pumpkin varieties, which are sweeter and have a smoother texture than those grown for carving jack-o’-lanterns.

      Select a firm, unbruised pumpkin with consistent color and a sturdy stem; check the bottom of the pumpkin to make sure the base is undamaged. Shake the pumpkin; if you can hear liquid sloshing inside, choose a different one. Smell the pumpkin; it should have a fresh, clean aroma.

      To avoid breakage, always lift and carry a pumpkin from underneath rather than by the stem, which can dry out and snap off.

      Always scrub the outside of a pumpkin with warm water and a vegetable brush before cooking.

      Use a metal ice cream scoop, a serrated grapefruit spoon, or a melon baller to remove the stringy pulp from inside a pumpkin.

      When hollowing out a large pumpkin, avoid getting messy by scraping around the sides starting from the hole opening and working your way down to the bottom.

      One 8-inch-diameter pie pumpkin will yield about 3 cups of cooked, mashed pumpkin.

      When buying canned pumpkin, look for cans labeled solid pack rather than pumpkin pie filling, which have added ingredients.

      One 15-ounce can of pumpkin purée contains 1-7/8 cups, which is equal to 1-3/4 cups plus 2 tablespoons. A 29-ounce can contains 3-5/8 cups, which is equal to 3-1/2 cups plus 2 tablespoons.

      If your pumpkin purée is too watery, line a strainer or sieve with cheesecloth and put it inside a larger bowl. Pour in the purée, cover with plastic wrap, and refrigerate while the excess liquid drains away.

      Leftover cooked pumpkin purée freezes well; wrap tightly and use within 9 months for best quality.

      Firm, unbruised pumpkins can be stored in a cool, dry place for up to 1 month.

      When fresh pumpkin is not available, butternut squash can be substituted.

      Photo of small pumpkins.Photo of cut open pumpkins.

      Basic Recipes

      Pumpkin Butter

      Makes about 2-3/4 cups

      1 (15-ounce) can or 1-7/8 cups cooked pumpkin purée

      3/4 cup sugar

      1/3 cup apple juice

      1 teaspoon ginger

      1 teaspoon cinnamon

      1/2 teaspoon nutmeg

      1/4 teaspoon cloves

      Combine the pumpkin, sugar, and apple juice in a medium heavy-bottomed saucepan and whisk to combine. Add the ginger, cinnamon, nutmeg, and cloves; whisk until blended. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat and simmer for 30 minutes, stirring frequently, until thickened.

      Transfer to an airtight container and chill in the

      Enjoying the preview?
      Page 1 of 1