I am not a big fan of canned goods, but with canned pumpkin, I make an exception. Of course, you may make your own pumpkin puree, but it is time consuming and produces inconsistent results. Canned pumpkin, NOT canned pumpkin pie filling, is a versatile ingredient that is available year round, is reliable and easily stored in the cupboard.
There are several brands of canned pumpkin available in supermarkets. I prefer “Libby’s 100% Pure Pumpkin”, probably because that’s the brand and taste I grew up with. It is easy to use and produces a a consistently delicious tasty pumpkin flavor. Canned pumpkin is not only versatile but also healthy. A 1/2 cup serving is only 50 calories and contains 280% of your daily viatamin A requirements. It has 3 grams of fiber and no cholesterol. Grab your can opener and try canned pumpkin…
Important note: I recently learned that there will be a shortage of canned pumpkin this holiday season, due to the heavy rains in the mid-west this summer. May I suggest you purchase your pumpkin early, so as not to be disappointed.
Menu
Serves 4
Pumpkintini
French Toast
Pumpkin Apple Bacon Soup
Pasta and Pumpkin
Alfredo Sauce
Pumpkin Quick Bread*
*Recipe Not Given*
Pumpkintini
1 part Vanilla Vodka
1 part Hiram Walker
Pumpkin Spice Liqueur
or suitable facsimile
Ice
Optional Garnish –
Butterscotch Candy
1. Fill a martini shaker with ice. (If making for a crowd, fill a pitcher with ice.) Add vodka and pumpkin spice liqueur. Shake (or stir if using a pitcher).
2. Strain into martini glass.
3. Garnish with butterscotch candy if you wish.
French Toast
Pumpkin Cream Cheese Mixture
8 oz. cream cheese
1/3 cup canned pumpkin
1 tblsp. maple syrup
1/2 tsp. pumpkin pie spice
French Toast
4 slices Challah, with a
pocket cut in each one
4 eggs
1 cup Half & Half
1/4 cup maple syrup,
extra for serving
1/4 tsp. pumpkin pie spice
2 tblsp. butter
1. Make the cream cheese mixture, in a food processor combine all the ingredients.
2. Fill the pocket of each Challah with cream cheese mixture.
3. In a large bowl, whisk eggs, Half and Half, maple syrup and pumpkin spice. Add the stuffed Challah and soak one minute.
4. Melt butter in a skillet and cook French Toast until golden, flip and cook the other side until golden.
5. Serve with maple syrup, if desired.
Pumpkin Apple Bacon Soup
2 tblsp. butter
1 cup peeled, cubed apple
1 15 oz. canned pumpkin
2 cups chicken broth
1/2 cup cream
1/2 tsp. pumpkin spice
2 tblsp. maple syrup
4 pieces cooked bacon,
crumbled, if desired
1, In a soup pot, saute apple in butter until fragrant and soft.
2. Add pumpkin, chicken broth, cream and pumpkin spice. Heat through and stir constantly.
3. To serve, pour soup into 4 bowls and garnish with bacon, if desired.
Pasta with Pumpkin Alfredo Sauce
12 Sage Leaves
2 tblsp. butter
1 cup canned pumpkin
1 cup cream
1 pinch nutmeg
16 oz. cooked pasta
Freshly Grated Parmesan
Cheese
1. In a sauce pot, melt butter and saute leaves.
2. Whisk in pumpkin, cream and nutmeg. Simmer 5 minutes. Add pasta and toss to warm.
3. To serve, divide pasta among 4 plates and top with Parmesan Cheese.
Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation ideas, follow Culinary Architect Catering on Facebook.
