- 6 Super-Satisfying Vegetarian Stews
- 10 Ways to Use Chocolate Chips (Other than in Chocolate Chip Cookies)
- 5 Ways to Use a Dip Most Americans Have Never Heard Of
- 4 Crispy-Cheesy Margherita Pizza Recipes
- 7 Gooey, Buttery Breakfast Pastries to Make This Weekend
- 10 Super-Cozy Winter Brunch Dishes
- 11 Monday Brunch Recipes
- 9 New Ways to Make Waffles
- 8 Crisp and Crunchy Fall Salads
- 11 Healthy Vegetarian Dishes for Earth Day
F&W's Justin Chapple shares the best recipes for using canned pumpkin, perfect for Thanksgiving sides and appetizers.
In a large bowl, beat two 15-ounce cans pumpkin puree, 2 cups mascarpone, 1 1/2 cups confectioners’ sugar, 1 teaspoon pumpkin pie spice and 1/4 teaspoon salt until thick. In another bowl, beat 2 cups each heavy cream and mascarpone with 1 cup confectioners’ sugar until soft peaks form. In 12 tall glasses, layer the pumpkin and cream with crushed chocolate wafer cookies. Makes 12.
In a food processor, puree two 15-ounce cans drained and rinsed chickpeas with 1 cup pumpkin puree, 1/4 cup lemon juice, 2 small garlic cloves, 1/4 teaspoon cayenne and 1/3 cup water. Season with salt and pepper. Makes 3 cups.
In a large saucepan, boil 4 pounds peeled 1-inch cubes of Yukon Gold potatoes in salted water until tender, 20 minutes. Drain well. In the saucepan, melt 1 1/2 sticks butter in 2 cups milk; add 1 1/2 cups pumpkin puree. Press the potatoes through a ricer into a bowl and mix in the pumpkin mixture. Season with salt and pepper. Serves 10 to 12.
In a saucepan, melt 1 stick butter with 1 tablespoon crushed chai tea. In a bowl, whisk 2 large eggs, 1 cup each sugar and pumpkin puree and the melted butter. Whisk in 1 1/3 cups all-purpose flour, 1 1/4 teaspoons baking soda and 1/2 teaspoon kosher salt. Spoon into a 12-cup lined muffin pan; top with 1 1/2 cups chopped walnuts. Bake at 350° for 20 to 25 minutes. Makes 1 dozen.
Here, watch how to make easy pumpkin parfaits: