Five (More) Ways With… Pumpkin

Pumpkin may very well be the official mascot of fall. That’s why our Five Ways With… Pumpkin gallery wasn’t enough to cover autumn’s favorite gourd. Lucky for us, the ladies over at Muy Bueno (who just came out with a new cookbook, Muy Bueno – Three Generations of Authentic Mexican Flavor) are sharing these pumpkin recipes with TLK readers.  Enjoy using this versatile ingredient in a variety of ways, from savory soups to sweet desserts, before the season passes.

• 2 9-inch pie crust doughs (pre-made from a box)
• 2 cups fresh pumpkin pulp puree or 1 can (16 ounces) solid packed pumpkin
• 12 ounces can evaporated milk
• 1/2 cup dark brown sugar, packed
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 egg yolk
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon lime zest
• whipped cream
• toasted pepitas (pumpkin seeds) sprinkled on top

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• 1/2 cup sugar
• 8 ounces cream cheese, softened
• 2 large eggs
• 2 egg yolks
• 14 ounces sweetened condensed milk (1 can)
• 12 ounces evaporated milk (1 can)
• 1 1/2 cups milk
• 1 teaspoon pure vanilla extract
• 3/4 cup fresh pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg

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• 2 quartered acorn or other small winter squash
• 1 stick unsalted butter
• 2 teaspoons sea salt
• 1/4 cup pepitas (pumpkin seeds), toasted
• 1 tablespoon olive oil
• 1 leek, chopped (white part only)
• 1/2 white onion, chopped
• 1/2 cup diced celery
• 1 tablespoon minced fresh ginger
• 1 clove garlic, minced
• 2 pasilla or ancho chiles, stemmed, seeded, and torn into large pieces
• 1 can vegetable broth
• 1 granny smith apple, cored, and chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon grated orange peel
• 1 cup crema Mexicana for garnish (optional)
• paprika powder for garnish (optional)

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• 2 tablespoons butter
• 3/4 cup dark brown sugar packed firmly
• 1 can organic pumpkin puree (not pie filling)
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 2 eggs
• 1/2 cup milk
• 2 tablespoons sugar

• 1 acorn squash
• 2 Roma tomatoes
• 2 tablespoons coconut oil
• 2 shallots, sliced
• 2 garlic cloves, sliced
• 2 tablespoons piloncillo, crushed
• 4 cups chicken stock
• 1/2 teaspoon kosher salt
• 1 dash ground nutmeg
• 1/2 cup crème fraîche
• 1 1/2 tablespoons honey
• balsamic vinegar
• extra virgin olive oil
• Parmesan cheese, grated
• basil, thinly sliced

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