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More to pumpkin than pie
Published: 10/23/2011 7:38 PM
Last Modified: 10/23/2011 7:38 PM

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

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Archive

Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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