Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.
Fall flavors are ripe for the picking, especially pumpkin.
There are a variety of recipes to cook that revolve around this orange squash, from savory to sweet the opportunities are many.
Market Street helps you along the way in the pumpkin frenzy, providing a delicious element to fall. Breakfast and snacks are made easy with their pumpkin baked goods (scones! muffins! loaves!). But the fun doesn’t stop here, pumpkin products can be found throughout the store: marshmallows, pancake mix, cider.
Together, Market Street and A Pleasant Little Kitchen have created additional recipes to help bring the pumpkin festivities into your kitchen. Below are four APLK favorites that will fill your home with all things pumpkin!
Pumpkin Pie Panna cotta
4 cups heavy whipping cream
2 cinnamon sticks
4 1/2 teaspoons gelatin
1/2 teaspoon allspice
1 teaspoon vanilla extract
1/4 cup white sugar
3/4 cup brown sugar
1 15-ounce can pumpkin puree
graham cracker crumbs, optional topping
whipped cream, optional topping
In a large sauce pan, add the whipping cream and cinnamon sticks. Evenly sprinkle the gelatin on top on the cream. Let it sit for 10 minutes. Place the saucepan on the stovetop. Cook over medium heat, stirring constantly.
Once the cream is warmed (about 5 minutes) add the allspice, vanilla extract and sugars. Continue to stir until the sugar and gelatin has dissolved, for another 5 minutes, for total of about 10 minutes.
Add the pumpkin puree to the mixture. Cook for an additional 5 minutes. Continue to stir. With a fine mesh strainer, strain the panna cotta into a separate bowl. Clean out the strainer and strain a second time into another bowl.
Add the cooked cream into individual serving bowls and place in the fridge until the panna cotta is set. At least 4 to 6 hours. Serve cold topped with graham cracker crumbs and whipped cream.
Savory Baked Pumpkin
Author note: Market Street has a variety of pumpkins to choose from, whether for cooking or decorating. For this particular recipe, a pie pumpkin is preferred. This smaller pumpkin is easier to cut into and the seeds are easier to remove. The liquid from the pumpkin will ooze out of the bottom of the pumpkin. Parchment paper will keep this mess from sticking to the bottom of the sheet pan. Omit the red pepper flakes if a bit of heat is not desired.
1 3 pound pie pumpkin
1 tablespoon olive oil
1 1/2 teaspoons kosher salt, divided
pinch of nutmeg
2 tablespoons unsalted butter
1 cup bacon, cut into 1 inch pieces
1 shallot, diced
5 sprigs fresh thyme
1/2 teaspoon red pepper flakes
1 cup Arborio rice
1 cup unsalted chicken stock
1/4 cup cream
1/4 cup water
1 cup gruyere
Heat the oven to 400 degrees. Slice the top off of the pumpkin and set aside. Remove the seeds and any excess pulp.
Rub the interior of the pumpkin with 1 tablespoon of extra-virgin olive oil, 1 teaspoon salt and a pinch or two of nutmeg. Set aside.
Place 1 tablespoon butter, bacon, shallot, thyme and red pepper flakes into a medium sized skillet. Sauté over medium heat for about 7 minutes, or until the bacon is cooked and the shallots softened. Add the Arborio rice and 1/2 teaspoon salt. Cook for 2-3 minutes. Stir frequently to prevent burning. Increase the heat to medium-high. Add the chicken stock and simmer until the liquid is almost absorbed. Remove from the heat.
Pour the mixture into the pumpkin. Add the cream, water and gruyere. Stir well. Top with 1 tablespoon butter. Place the stuffed pumpkin on a parchment-lined rimmed baking sheet and return the top to the pumpkin. Cook for 1 1/2 to 2 hours or until the rice is cooked all the way through. Remove from the oven and scoop out the rice with the cooked pumpkin. Serve warm.
Author note: This recipe is easily halved if you’re making Pumpkin Puffs for a smaller crowd. Feel free to use store bought whipped cream and cinnamon sugar if time is limited. This whipped cream can be made 24 hours in advance
2 boxes frozen puff pastry shells
2 15-ounce cans of pumpkin puree
pinch of ground ginger
pinch of nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 teaspoons half and half
1 tablespoon unsalted butter
1/2 cup sugar
3/4 cup brown sugar
whipped cream, see below for recipe
cinnamon sugar, see below for recipe
for the Pumpkin Puffs
Bake the puff pastries according to the directions according to the package instructions. Once baked, remove from the oven and let cool on a wire rack for 5 minutes.
In a medium saucepan combine the pumpkin, ginger, nutmeg, cloves, salt, cinnamon, vanilla, half and half, butter and sugars. Cook over medium-low heat for 15-20 minutes. Stir occasionally to prevent browning. Spoon the spiced pumpkin filling into the puff pastry shells. Serve warm, at room temperature or chilled the next day. Top with whipped cream and cinnamon sugar before serving.
for the Whipped Cream
1 cup cream
1/2 cup crème fraiche
3 teaspoons sugar
2 teaspoons vanilla extract
For the Cinnamon Sugar
3/4 cup sugar
1 1/4 teaspoon ground cinnamon
1 cinnamon stick, optional
Place a stainless steel bowl (or the preferred mixing bowl) in the fridge and let chill for 15 minutes.
Once the bowl is chilled, remove it from the fridge and place all ingredients in the bowl. Using a stand or handheld mixer fitted with a whisking attachment, whip the cream mixture on medium until peaks form. Place in an airtight container and keep in the fridge until ready to use.
for the Cinnamon Sugar
Place the sugar and cinnamon into a bowl. Stir to combine. Place the cinnamon stick into the cinnamon sugar. Store in an airtight container.
Toasted Spicy Pumpkin Seeds
If you are carving a pumpkin or making a stuffed pumpkin. Save the seeds! Market Street also has pumpkin seeds available in the bulk bin aisle that can be purchased and roasted for this recipe. To make the seeds a bit more decadent, substitute the olive oil for melted butter. If you prefer a lot of heat, use 1/2 teaspoon cayenne pepper.
1 1/2 to 1 2/3 cups raw pumpkin seeds
1 tablespoon extra-virgin olive oil
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme leaves
3/4 teaspoon kosher salt
Heat the oven to 300 degrees. Remove the seeds from one large carving pumpkin. Wash the seeds and pat dry with a paper towel.
Place the oil, cayenne, thyme and salt into a medium-sized bowl. Stir well. Add the pumpkin seeds to the oil mixture. Stir well to coat the pumpkin seeds.
Evenly spread the seeds onto a rimmed baking sheet. Place in the oven and roast for 20-25 minutes, stirring the seeds once, after 12 minutes of roasting. Remove from the oven and immediately pour into a bowl so that the seeds do not continue to cook while on the baking sheet. Let cool. Serve warm or at room temperature.