by James Gibbard
There’s no doubt that pumpkin pie is good. The dessert has earned its rightful place as a holiday staple.
But we’ve had plenty of practice with pumpkin pie. It’s time to add a few more pumpkin recipes to the rotation.
I like making pumpkin bread. A slice makes a nice, quick breakfast. But it also serves as a perfect after dinner treat.
There are so many good pumpkin recipes, both savory and sweet.
We feature several in the Tulsa World on Monday. But here's a couple recipes to get you by until then if you feel like cooking:
Baked Pumpkin Donuts
Note: This recipe call for using a mini-doughnut pan. A quick search online showed they are widely available anywhere from Target to Avon and Sur la Table. But this recipe can also be converted into pumpkin muffins. You may need to adjust the baking time accordingly. When using paper liners, lightly spray the liners with cooking spray just before filling them with batter.
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 teaspoon nutmeg
2 teaspoons cinnamon
½ cup brown sugar
1 cup canned pumpkin
2 eggs
2 tablespoons milk
¼ cup unsalted butter, room temperature
1 teaspoon vanilla extract
1. Preheat the oven to 375 degrees. Sift the flour, baking powder, salt, baking soda, nutmeg and cinnamon in a small bowl. Set aside.
2. Cream together the brown sugar, canned pumpkin, eggs, milk, butter and vanilla extract until the butter is well incorporated. With your mixer on medium low speed, slowly add the dry sifted ingredients to the wet mixture. Mix until just barely combined. Be careful of over mixing.
3. Spray the donut pan with cooking spray and fill each donut mold halfway with the pumpkin batter. Bake at 375 degrees for 6 – 8 minutes or until the exterior springs back when touched.
4. Allow to cool completely and top each donut with cinnamon glaze.
Cinnamon Glaze
½ cup powdered sugar
1 tablespoon milk
½ teaspoon cinnamon
¼ teaspoon nutmeg
1. Mix until smooth and creamy. The glaze should pour easily from a spoon. You may need to add additional milk or powder sugar to get the right consistency.
-adapted from culinarycory.com
Pumpkin Ravioli
6 servings
1 cup canned pumpkin
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
24 wonton wrappers
1 teaspoon salt
1/2 cup chicken broth
1 1/2 tablespoons unsalted butter
Chopped parsley
1. Combine 1 cup pumpkin, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
2. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal.
3. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander. Place 1/2 cup broth and 1 1/2 tablespoons butter in pan; bring to a boil.
4. Spoon some broth onto each plate. Add ravioli, tossing to coat. Sprinkle with parsley.
- adapted from health.com
