by Maria Russo in Recipes, October 9th, 2013
by Allison Milam in In Season, October 3rd, 2013
From the pumpkin lattes being brewed at your local coffee shop and the crunchy pumpkin seeds being scraped out of jack-o’-lanterns to those ubiquitous cans of pumpkin puree on grocery store shelves, the classic fall flavor is seemingly everywhere right now, with so many ways to put this seasonal ingredient to good use. While pumpkin pie is a deliciously traditional way to celebrate this autumnal favorite, there are indeed other ways — both sweet and savory — to enjoy pumpkin, and for nearly all of them you can rely on that store-bought puree to save time in the kitchen. Check out Food Network’s top-five pumpkin recipes below to find inspired lunch, dinner and dessert ideas from Rachael, Anne, Robert, Sunny and more Food Network chefs.
5. Pumpkin Soup with Chili Cran-Apple Relish — Smooth and creamy, Rachael’s rich bowls are finished with a sweetened mixture of chopped apples and onions, plus chewy cranberries and a pinch of chili powder for subtle spice. Click the play button on the video after the jump below to watch Rachael make it.
4. Pork-and-Pumpkin Chili — Chipotle peppers in adobo add a smoky flavor to this big-batch chili, made with tender pork shoulder, pumpkin puree and fresh greens, then topped with cool pumpkin-laced sour cream for a refreshing bite.
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by Andrea Albin in Food Network Magazine, In Season, October 2nd, 2013
Pull on your first sweater of the season and the craving for all things pumpkin spice immediately sets in. This traditional flavor hinges on seasonality, influencing our lattes, air fresheners and baked goods as soon as the air turns crisp. Though pumpkins from the patch may lead to stoop decoration, they never seem to reach the table. We use canned store-bought pumpkin year after year and pie after pie.
The canned option is convenient, often coming with spice and without the daunting task of dismembering a whole pumpkin. Though getting down to the flesh of a pumpkin — especially that of the smaller, sweeter sugar pumpkin — is a rewarding undertaking. This fall, do more with pumpkin than carving grinning jack-o’-lanterns. Slice it into chunks, use it for its seeds or transform it into a homemade Pumpkin Puree, like Alton’s. These recipes using fresh pumpkin are a great place to start.
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by FN Dish Editor in Food Network Magazine, In Season, September 30th, 2013
Nothing signals the beginning of the holiday season more than pumpkins do, and just as they start showing up on front porches across the country, they make their way into our kitchens too. Of course it’s possible to cook using fresh pumpkin, but I think that for almost every application, canned pumpkin puree just works better. Fresh pumpkin tends to be a little watery, but canned puree is smooth, rich and flavorful every time. Canned pumpkin is a delicious addition to all kinds of dishes, sweet and savory, and Food Network Magazine’s October booklet has 50 inspiring canned pumpkin recipes for the holidays.
The Pumpkin Pasta Alfredo (pictured above) and Pumpkin Oatmeal are two of my top picks, but another of my favorites didn’t make the list: Curried Pumpkin Ketchup. This spiced ketchup is really easy to make and is truly delicious. In the test kitchen, we sampled it on fries and loved it, and I think it would taste great slathered all over a meatloaf sandwich.
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by Melissa d'Arabian in Food Network Chef, In Season, September 26th, 2013
Coming up with 50 of anything for Food Network Magazine‘s monthly 50-recipe booklet can be daunting — in the past, the booklet has featured 50 tacos, 50 stuffed potatoes and 50 muffins. But this month Food Network Kitchens tackled a single ingredient: canned pumpkin.
Put this fall favorite to good use in soups, scones and more.
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by FN Dish Editor in Community, November 11th, 2012
It’s officially fall. I know this not because I went shopping and saw Christmas decorations this weekend (although I did), but because I’ve seen the numerous Facebook photos of people posing with their first pumpkin lattes of the season. Meanwhile, I barely managed to get the requisite first day of school photo posted of my actual children, let alone of a cup of coffee. So if I am to believe Facebook and Twitter (I do), then autumn has arrived somewhere in the United States. I take that on faith, however, because I’m living in a heat wave without the benefit of air conditioning in either my home or office. People are raving about the joys of wearing a cardigan, while we are taking cold showers and standing under the ceiling fan to cool down before we crawl into blanket-less beds at night. We are not seeking out and photographing steamy drinks.
But I have a love affair with all things pumpkin, and it lasts all year long. I’ll open a big can, freeze half and stick the rest in the fridge to fortify muffins, thicken a soup or make a smoothie. It’s full of fiber, Vitamin A, Vitamin C and a few grams of protein — a veritable nutritional bargain at 50 calories a serving. (I remind us all that this is squash. We drink squash with our coffee. I love America.)
Get my Iced Pumpkin Soy Vanilla Latte recipe
by Allison Milam in In Season, October 24th, 2012
Pumpkin season is a short one so make the most of it with this week’s Most Popular Pin of the Week: Pumpkin Pie Creme Brulee. Guy’s twist on the classic dessert includes grated nutmeg, cinnamon and ground ginger, which caramelize nicely on top once heated with a torch.
For more seasonal recipe inspiration, visit Food Network’s Let’s Get: Seasonal Menu board on Pinterest.
Get the recipe: Food Network Magazine‘s Pumpkin Pie Creme Brulee
by Maria Russo in Recipes, September 20th, 2012
You’ve got your go-to pumpkin pie recipe stored away in the family vault and your world-famous pumpkin bread recipe hidden underneath your pillow. Who can blame you? These desserts are as fundamental to fall as apple picking, pumpkin patching or mulled apple cider drinking. We wouldn’t dare threaten all that’s tried-and-true, but there’s something to be said for trying something new with pumpkin this season.
Now that pumpkins are in season, go ahead and skip the can. Instead, grab a few sugar pumpkins, roast, puree and then cook ‘em down with loads of spices. Homemade Pumpkin Puree is freezable, so there’s no excuse for not having the fresh stuff on hand. According to HGTV Gardens, the longer a pumpkin rests off the vine, the sweeter it will become — so try and cure your pumpkins for two or more weeks before using.
When it comes to savory, pumpkin soup proves a fall mainstay. Rather than opting for a purely pumpkin blend, add an unexpected component with Rachael Ray’s Pumpkin Soup With Chili Cran-Apple Relish.
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by FN Dish Editor in Holidays, How-to, November 8th, 2011
The first day of fall is just days away, and with that comes the celebration of all things warm, spiced and comforting. What better way to kick off the season than with a loaf of soft, slightly sweet and deliciously fragrant pumpkin bread? We’ve rounded up Food Network’s top five pumpkin bread recipes, each a cinch to prepare and filled with classic autumn flavor.
5. Pumpkin Ginger Bread Pudding – The secret to Anne’s seasonal pudding is letting the bread sit for 15 minutes before baking so that it absorbs the spiced pumpkin custard and becomes soft and moist.
4. Pumpkin Bread Pudding With Rum Sauce – Use rustic French bread, creamy pumpkin and decadent whipped cream to make this sinfully sweet pudding, best served with a buttery rum-laced sauce.
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by Victoria Phillips in In Season, Recipes, October 26th, 2011
Try roasting a few pumpkins, then freezing the puree — that’s what Alton does. You can thaw it to make pie just before Thanksgiving, and the rest will store up to 6 months in the freezer.
Try making: Michele Albano’s Maple Pumpkin Pie With Pecan Streusel
Browse more of Food Network’s Thanksgiving recipes and tips.
Pumpkin is not only synonymous with Halloween, but it also signifies the official arrival of fall. What better way to celebrate the season and National Pumpkin Day than with pumpkin soup? Decadent and warm, its bright color will keep away the pre-winter blues.
Try Rachael’s Pumpkin Soup With Chili Cran-Apple Relish for a scrumptious meal in less than 45 minutes. The natural sweetness of the pumpkin is enhanced with cinnamon and nutmeg, while the chili powder and hot sauce liven up each bite. The apple, onion, cranberry and honey make a great relish all on their own, but tastes even better when mixed into the soup.
More pumpkin recipes from family & friends »