Tag: pumpkin

50 Things to Make with Canned Pumpkin, Yes, 50

by in Food Network Magazine, In Season, September 30th, 2013

50 Things to Make with Canned PumpkinComing 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.

Get 50 recipes now

My Love Affair with Pumpkin

by in Food Network Chef, In Season, September 26th, 2013

My Love Affair with Pumpkin + RecipesIt’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

Pumpkin Pie Creme Brulee — Most Popular Pin of the Week

by in Community, November 11th, 2012

Pumpkin Pie Creme BruleePumpkin 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

Primping Up Pumpkin — Fall Fest

by in In Season, October 24th, 2012

pumpkin roll cheesecake
fall festYou’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.

Get more pumpkin recipes from family and friends

Best 5 Pumpkin Bread Recipes

by in Recipes, September 20th, 2012

pumpkin bread

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.

Get the top three recipes

Make-Ahead Pumpkin Puree — Thanksgiving Tip of the Day

by in Holidays, How-to, November 8th, 2011

pumpkin pie
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.

The Ultimate Pumpkin Soup — Fall Fest

by in In Season, Recipes, October 26th, 2011

pumpkin soup
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 »

Pumpkin Lasagna — Recipe of the Day

by in Recipes, October 25th, 2011

pumpkin lasagna recipe
It’s the perfect time of year to turn your classic lasagna recipe into a pumpkin-flavored treat.

Get the recipe: Pumpkin Lasagna

Browse more of Food Network’s fall-entertaining recipes.

Pumpkins: Not Just for Carving Anymore

by in In Season, Recipes, October 11th, 2011

What’s October without pumpkins, right? As fun as it is to pick these bright orange mounds straight from the patch and carve them into jack-o’-lanterns, it is even more exciting to cook with them. Their texture is similar to that of a butternut squash and, when roasted, they are incredibly soft and sweet. Check out our fresh pumpkin-packed menu below for creative and traditional ways to approach this classic fall feature.

Food Network Magazine puts a spin on traditional toasted Pumpkin Seeds (pictured above). Add chipotle chili powder and cumin for barbecue-flavored flair, cinnamon and sugar for a sweet variety and various ethnic spices for Indian, Spanish and Italian flavors. These healthy seeds are perfect sprinkled atop salads or eaten as a quick midday snack.

More pumpkin recipes »

Pumpkin Shortage of 2011 Hits the Northeast

by in News, October 8th, 2011

pumpkin patch
If you haven’t seen the usual mounds of pumpkins lined up in fields or canned pumpkin stocked to the ceiling at your local supermarket, it’s because there’s a pumpkin shortage in the Northeast. Due to heavy rains and the destruction left in the wake of Hurricane Irene, many farmers say they’ve lost thousands of pumpkins, some their entire crop.

“Wholesale prices have doubled in some places as farmers nurse their surviving pumpkin plants toward a late harvest. Some farmers are trying to buy pumpkins from other regions to cover orders,” said The Associated Press.

Food Network Kitchens stock up early »