It’s been some time since we last shared with you some of our favorite pumpkin recipes to whet your appetite for one of fall’s culinary treasures.
Before we get into these recipes, remember that you can use either canned pumpkin or cooked, fresh pumpkin at Nino’s for all of these delicious recipes.
If you choose canned, be sure it is not the pre-spiced/ready-to-use kind, and if you make “fresh cooked,” remember that it is best to use the smaller, sweeter “Pie” pumpkins, then use only the firm flesh, and once cooked, drain off ALL the excess water very well.
This year, I have some new recipes that I think you’ll really enjoy, starting with Pumpkin Biscuits! These tender, sweet guys go great with pork roasts or grilled chicken, and they’re fabulous all on their own with honey and butter.
Pumpkin Pecan Biscuits
Makes about 10 to 12 – 2 ½ ” Biscuits or 6 Servings
2 Cups All-Purpose Flour 2 TBSP Granulated Sugar 2 TBSP Brown Sugar 4 tsp Baking Powder ½ tsp Salt 1 tsp Pumpkin Pie Spice 1 Stick Salted Butter 1/3 Cup Pecan Pieces, Toasted 2/3 Cup Canned or Cooked Pumpkin 1/3 Cup Half & Half or Cream
In a large bowl, combine the first six ingredients.
Cut in butter with fork or pastry knife until mixture resembles coarse crumbs.
Stir in pecans.
Combine pumpkin and half & half (or) cream; stir into dry ingredients. Turn onto a floured surface, and gently fold dough over itself 2 or 3 times.
Lightly flour then roll dough to 1/2-inch thickness, and cut with a 2-1/2-in. biscuit cutter.
Place on a lightly greased baking sheet or non-stick silicone baking mat.
Bake at 400 degrees F for 12-15 minutes or until golden brown.
Are you ready for a truly memorable breakfast? Try these Pumpkin Pancakes. They can be garnished a number of different ways. My favorite way is dusting them with cinnamon sugar then topping them with sweetened whipped cream and toasted pecans! WOW!
Makes 12 – 4 Inch Pancakes or 4 Servings
1 ½ Cups Milk 1 Cup Canned or Cooked Pumpkin 1 Extra-Large Egg 2 TBSP Vegetable Oil 2 TBSP Cider Vinegar 2 Cups All-Purpose Flour Handful of Pecans 3 TBSP Brown Sugar 2 tsp Baking Powder 1 tsp Baking Soda 2 ½ tsp Pumpkin Pie Spice ½ tsp Salt
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a separate bowl. Then stir THAT mixture into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
Brown on both sides and serve hot.
Fried Pumpkin Wontons With Cinnamon Sugar
Makes 30 or 8 Servings
You can find wonton wrappers at Nino’s in the refrigerated produce section or in our frozen grocery section.
3/4 Cup Canned or Cooked Pumpkin 3 TBSP Brown Sugar ¾ tsp Pumpkin Pie Spice ¼ tsp Vanilla Extract, Pure ¼ Cup Cream Cheese, Softened 30 Wonton Wrappers 1 Extra-Large Egg 1 TBSP Water As Needed Oil, for Frying (Canola, Peanut or Vegetable) For Garnish Powdered Sugar
Stir together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside.
In a small bowl, whisk together the egg and the water for the egg wash.
Place one wonton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the wonton wrapper with the egg wash. Then spoon 1 ½ tsp of the pumpkin filling in the middle. Fold over to form a triangle and seal very well. Repeat for remaining wontons.
NOTE: It’s important to make sure you have a good, tight seal. Otherwise, the filling will leak out and cause oil splatters when frying.
Heat 1 1/2-inches of oil in a saucepan, wok or small frying pan. When the oil reaches 325 F, carefully slide a few wontons into the oil with a long-handled spoon. It’s best to use a screen to protect you from the oil.
Fry for 1 minute on each side, until golden brown. Drain on rack to let cool.