Serving the campus of the University of Alabama since 1894

The Crimson White

Serving the campus of the University of Alabama since 1894

The Crimson White

Serving the campus of the University of Alabama since 1894

The Crimson White

    Food: Pumpkin – A Jack-o-Lantern of all trades


    In honor of two of my favorite holidays, Halloween and National Pumpkin Day, ‘tis the season for some fantastic pumpkin recipes. Halloween may be over, but that doesn’t mean you can’t try out these tasty (and creative) pumpkin recipes. Not only are these dishes delicious, but they show just how versatile food can be. A little tweak here, a slight change there and your favorite macaroni and cheese could become your favorite pumpkin macaroni and cheese! Try these recipes, and who knows? Maybe they will inspire you to create your own.

    Pumpkin Hummus


    1 medium pumpkin (or 1 cup of canned pumpkin)

    1 can garbanzo beans drained and rinsed

    1 teaspoon tahini

    1 tablespoon sunflower oil

    2 teaspoons cinnamon (may add more depending on your taste)

    1/2 teaspoon nutmeg

    1/4-1/2 cup water or reserved pumpkin juice


    –       Add all ingredients, except water/pumpkin juice, to food processor

    –       Run processor on low and slowly add pumpkin juice in, one tablespoon at a time until hummus becomes creamy

    –       Remove from food processor and serve with pita bread

    (Courtesy of Naturally Ella blog)

    Cranberry and Pumpkin Seed Granola


    6 cups rolled oats (not quick or instant)

    1 cup raw sunflower seeds

    1 cup raw pumpkin seeds

    1 cup wheat bran

    1 cup wheat germ

    1 cup oat bran

    1 cup unsweetened shredded coconut

    1 cup raw nuts (I prefer pecans and almonds)

    1?3 cup raw sesame seeds

    1 Tbsp cinnamon

    1/2 cup honey (warmed for easier pouring)

    1?3 pure maple syrup

    1 cup sunflower oil or other cold-pressed oil

    2 tsp pure vanilla extract

    1 cup dried cranberries, to be added later


    –       Preheat oven to 250°F.

    –       Line two rimmed baking sheets with parchment paper and set aside

    –       In large bowl, combine all dry ingredients and stir well

    –       In medium bowl, combine wet ingredients with a small whisk

    –       Combine wet and dry ingredients and stir until evenly moistened

    –       Spread evenly onto baking sheets

    –       Bake in center of pre-heated oven for about 1 1/2 hours, stirring every 20–25 minutes, or until pale and golden brown

    –       After second stir add in dried cranberries

    **Do not let the granola get too brown — it will continue to cook and will become dry. Let it cool completely and then place it in a tightly sealed container.

    (Courtesy of My Good Gravy blog)

    Pumpkin Pancakes

    1 cup flour

    1 teaspoon baking soda

    1/4 teaspoon kosher salt

    1 tablespoon sugar

    1 teaspoon cinnamon

    1/4 teaspoon nutmeg

    1/8 teaspoon cloves

    1/2 cup milk or buttermilk

    1/2 cup pumpkin purée

    2 eggs


    –       In medium bowl, whisk together flour, baking soda, salt, brown sugar, cinnamon, nutmeg and cloves

    –       In small bowl, whisk together buttermilk, pumpkin and eggs

    –       Gradually whisk dry ingredients into wet ingredients until incorporated

    –       Drop mixture by tablespoonfuls on to a hot, buttered griddle

    –       Cook for a couple minutes before flipping to cook other side

    –       Repeat with remainder of batter

    –       Serve with butter and maple syrup

    (Courtesy of Sugar Crafter blog)

    Pumpkin Yeast Rolls


    1 1/2 teaspoons active dry yeast

    1 teaspoon granulated sugar

    1/4 cup lukewarm water

    3 cups all-purpose flour

    3 1/2 tablespoons unsalted butter

    2 tablespoons light brown sugar

    1/4 teaspoon salt

    1 cup pureed pumpkin

    1 egg, lightly beaten

    1/4 cup maple syrup

    1/4 teaspoon ground cinnamon

    1 cup whole wheat flour


    –       Combine yeast, sugar and water in large bowl

    –       Let sit until foamy, about 5 minutes

    –       Stir in 1/2 cup all-purpose flour

    –       Cover and let rise in a warm spot until double, about 1 hour

    –       Melt 2 tablespoons butter and pour into a medium bowl

    –       Add brown sugar, salt, pumpkin, egg, maple syrup and cinnamon

    –       Add to yeast mixture and beat until smooth

    –       Add whole wheat flour and 2 1/4 cups all-purpose flour to make a stiff dough

    –       Knead in pan. Cover and let rise in warm place until double in size, about 2 hours

    –       Punch dough down and turn onto a floured board

    –       Knead briefly and roll to a sheet about 1/2-inch thick. Cut into 2-inch circles and place circles on a floured baking sheet

    –       Cover loosely with a towel and let rise again for 1 hour.

    –       Preheat oven to 425°F. Melt reserved 1 1/2 tablespoons butter and brush on top of rolls

    –       Bake for 15 to 20 minutes

    (Courtesy of One Perfect Bite blog)

    Sweet Pumpkin Fritters

    Yield: 2 servings


    2 cups pumpkin (grated)

    1/4 cup walnuts (chopped)

    1/4 cup raisins

    1/4 cup sugar

    1 teaspoon cinnamon

    1/4 teaspoon cloves

    1/2 teaspoon mace

    1/2 teaspoon orange zest

    1/2 cup flour

    1 egg

    2 tablespoons oil


    –       Mix pumpkin, walnuts, raisins, sugar, spices, flour and egg in a bowl

    –       Heat oil in a pan

    –       Spoon pumpkin mixture into pan and cook until golden brown on both sides, about 4 minutes per side.

    Spiced Citrus Honey Syrup


    2 tablespoons water

    2 tablespoons sugar

    2 tablespoons honey

    1 teaspoon lemon rind

    1 teaspoon orange rind

    1/4 teaspoon cinnamon (or a cinnamon stick)


    Simmer everything until it takes on a syrupy consistency and then let cool.

    (Courtesy of Closet Cooking blog)

    Pumpkin Quesadilla


    1 cup pumpkin/squash (cut into 1/2 inch cubes)

    1 teaspoon oil

    2 tablespoons chipotle peppers in adobo sauce (chopped)

    1/4 cup black beans

    1 jalapeno (chopped)

    1 green onion (chopped)

    2 large tortillas

    2 handfuls cheese such as cheddar or jack etc. (grated)

    1 tablespoon cilantro (chopped, optional)


    –       Toss pumpkin in oil and chipotle peppers to coat

    –       Roast in preheated 400°F oven until caramelized, about 30 minutes, tossing after 15 minutes

    –       Mix squash, black beans, jalapeno and green onion

    –       Melt pat of butter in a pan

    –       Place a tortilla in pan and top with pumpkin mixture, cheese and remaining tortilla

    –       Fry until both sides are golden brown and cheese has melted.

    (Courtesy of Closet Cooking blog)

    Pumpkin Brownies


    1 cup flour

    1 teaspoon baking powder

    1 teaspoon unsweetened cocoa powder

    1/2 teaspoon cinnamon

    1/2 teaspoon allspice

    1/4 teaspoon nutmeg

    1/4 teaspoon salt

    2/3 cup brown sugar, packed

    1/2 cup canned pumpkin or homemade pumpkin puree

    1 whole egg

    2 egg whites

    1 tablespoon canola oil

    1/2 cup semisweet chocolate chips


    –       Preheat oven to 350°F.

    –       Grease 11″x7″x1 1/2″ baking pan

    –       In medium bowl, whisk together dry ingredients until combined and set aside

    –       In large bowl, add wet ingredients

    –       Add in dry ingredients and beat until well mixed. Fold in chocolate chips

    –       Pour batter into prepared pan and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean

    –       Cool brownies

    (Courtesy of Small Home Big Start blog)

    Pumpkin Mac-and-Cheese


    1 1/2 cups elbow macaroni

    Nonstick cooking spray

    1 tablespoon olive oil

    1 tablespoon wheat pastry flour

    1/2 cup almond milk (or skim milk)

    1/2 cup pumpkin puree (unsweetened)

    1 1/2 cups shredded low-fat cheddar cheese

    1/4 cup pureed garbanzo beans

    1/8 teaspoon paprika

    1/8 teaspoon pepper


    –       Cook pasta to package directions

    –       While you wait for it to finish: Spray inside of large sauce-pot with cooking spray

    –       Pour in olive oil and cook over medium heat

    –       Stir in wheat pastry flour and keep stirring until the mixture is thick but not browned (about 1 minute)

    –       Add milk and stir constantly for 2-3 minutes until thick

    –       Add pumpkin puree, cheese and pureed garbanzo beans (to puree rinse a can garbanzos, put in a food processor with a couple tablespoons water, pulse until smooth), add paprika and pepper

    –       Stir until everything is melted. Add more seasonings to taste

    –       When pasta is done, drain and add to cheese mixture

    –       Stir for a minute or two, then turn off heat and serve

    (Courtesy of  (Never Home) Maker blog)

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