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Not Your Typical Pumpkin Recipes

todayOctober 28, 2015 10

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by Chelsea Moran
Blog Content Contributor

pumpkin carving
Photo by Chelsea Moran

If you are festive and super into Halloween like myself, then you probably carved some spooky looking pumpkins and saved all the seeds and guts to perform experiments in the kitchen. I carved pumpkins with four friends, which means we had the guts of five pumpkins, which means at this point I am running out of ideas on what to do with them. What can you make out of pumpkin puree, aside from the usual pumpkin pie and pumpkin muffins? I had to do a lot of searching through Pinterest to find the best recipes, but here’s what I found and attempted to make in my now pumpkin covered kitchen. Side note: I adjusted each recipe to my liking… feel free to do the same and have fun with it.

1. Pumpkin Spiced Latte

Brew a cup of coffee, any will do

While that’s brewing combine 1/3 cup of pumpkin puree, 2 dashes of cinnamon, 3 dashes of pumpkin spice, 1tbs brown sugar, 3 tbs. white sugar, and 1 cup of milk or vanilla creamer in a microwave safe bowl. Heat for 2 minutes.

Pour at least 2 cups of coffee and now heated ingredients into blender and blend well.

Serve with whipped cream and pumpkin spice sprinkled on top. enjoy

2. Pumpkin Quesadillas

In a frying pan, combine 1tbs. butter 2 tbs of pumpkin puree, ⅓ cup of diced yellow onion, minced cilantro to taste, 1 tsp. of salt, ½ roughly chopped red pepper and fy for at least 6 minutes. Keep tthe pan covered so the pumpkin soaks up all the flavor. Once done, mix in ½ cup of Colby jack cheese and set aside

Heat up a separate pan lightly greased with oil. While that’s heating, assemble your quesadilla by placing cheese on a tortilla, adding your pumpkin mixture, adding more cheese and placing another tortilla on top.

Carefully place your assembled quesadilla in your frying pan and heat on each side until golden and cheese is melted all the way through.

3. Pumpkin Pasta

Fill a large pan halfway with water and heat on the stove. When water comes to a boil, pour in a 16 oz. bag of the pasta of your choice and let boil for 7 – 10 minutes or until pasta is soft.

While your pasta is cooking in a separate pot, heat up 1 tbs of olive oil and 1 cup of heavy whipping cream. Bring that to a light simmer and add in 1 cup of ricotta cheese, 1 cup of pumpkin puree, 2 cloves minced garlic, ½ cup of Parmesan cheese, ½ tsp. black pepper, ½ tsp. ginger, 1 tsp. basil. While on a low heat (a 3 or 4), continuously whisk the mixture until it starts to simmer. Once it simmers it is ready.

Drain pasta and pour into pumpkin sauce, mix and serve with mozzarella and Parmesan cheese sprinkled and melted on top.

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