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Everything you want to know about the popularity of pumpkin
Fall is upon us, and it’s our favorite time of year here at The Daily Meal because we’re crazy for pumpkin dishes, drinks, and recipes. And we're not alone. Riding the popularity wave of the beloved pumpkin, the folks over at GrubHub put together a digest of top national findings pertaining to everything you could ever want to know about pumpkin.
Out of the more than 605 GrubHub restaurants that feature pumpkin on the menu, the most popular dishes ordered were pumpkin curry, followed by pumpkin cheesecake and then pumpkin ravioli. We all love a good pumpkin drink, and the most popular one last year was the pumpkin milkshake, with second place going to pumpkin lattes. Interestingly (but perhaps not surprisingly), GrubHub found that pumpkin orders spike by approximately 33 percent each October and November.
And who are the ones doing all the ordering? Well, women are 54 percent more likely to order pumpkin dishes than men, and Charlottesville, Va., was the city with the most pumpkin orders in 2012, followed by San Francisco. Portland, Ore., led the pack for the most restaurants with pumpkin on the menu, and San Francisco again came in after that. As for the GrubHub restaurant with the most pumpkin orders? Modern Thai in San Francisco topped the charts again.
Ingredient Digest: Pumpkin Seeds
What are they? Pumpkin seeds or pepitas are the edible seeds of a pumpkin. White on the outside (or on the hull) and green on the inside. These flat, oval seeds are available year-round, but happen to be a fall favorite.
What’s the nutritional value? Pumpkin seeds are high in zinc, iron, potassium and magnesium. Studies show that magnesium helps to calm and expand the muscles helping to reduce such things as asthma, lower high blood pressure, and migraine headaches. In order to obtain the most zinc, eat them unshelled. Pumpkin seeds are also a great source of dietary fiber, unsaturated fat and protein. One ounce averages 8g of protein! Pumpkin seeds contain a variety of antioxidants, including several forms of vitamin E, that are hard to find in most foods.
How should I eat them? Roasting pumpkin seeds is a fun and easy fall activity. Scoop the seeds out of the pumpkin and rinse off the pulp. Put the seeds in a small bowl and toss with olive oil and sea salt. Lay out on a baking sheet and bake for 20-25 minutes until lightly browned and crispy. Spice up this recipe by adding some cayenne pepper, red pepper flakes and smoked peprika. Eat by themselves or add to a salad.
We say why just fall? We eat pumpkin seeds year-round in our Pumpkin Fig granola : )
7 Pumpkin Dessert Recipes
It’s that time of year, when the leaves start changing, the air gets cooler, and our favorite desserts make a Fall comeback. We are talking pumpkins. Seven pumpkin dessert recipes that are nostalgic with a creative twist.
Pumpkins are surprisingly versatile and can be easily integrated into many traditional desserts. We have lined up our favorite pumpkin dessert recipes, we hope you enjoy the list. Happy cooking!
Homemade Pumpkin Pie
Pumpkin Pie is a classic dessert and savored throughout the Fall and Winter season. Simply Recipes makes a good old fashioned homemade recipe that’s easy to prepare and tastes like pumpkin heaven.
You’ll have a choice when it comes to using either canned pumpkin puree or making the filling from scratch from a sugar pumpkin. Using the canned pumpkin is a time saver but if you can spare the extra prep time, baking the sugar pumpkin is well worth the effort. If you decide to go to the sugar pumpkin route, we recommend getting them from your local farmers market or local pumpkin patch.
Pumpkin Brownies are the best of both worlds. The light creamy taste of pumpkin compliments the rich chocolate batter, it will be hard to resist eating more than one. The Cookie Rookie recipe is super easy to follow and even allows you to pick your favorite chocolate brownie mix. Since it’s so easy to make, you can have little helpers assist you on this one.
Double Layer Pumpkin Cheesecake
All Recipes Double Layer Pumpkin Cheesecake recipe is another perfect example of how pumpkin can really go with anything. For this delicious recipe, you’ll want to prep the night before serving. It’s best to allow the batter to sit in the fridge overnight. No need to make the crust from scratch, this recipe calls for pre-made graham cracker crust.
Pumpkin Cinnamon Rolls
A breakfast favorite. Cinnamon rolls were meant to include pumpkin. Ambitious Kitchen makes the best recipe. They even teach you how to make your own homemade pumpkin puree that you can use for other recipes too. If you are vegan or prefer non-dairy, they include an ingredient substitution as well. We wouldn’t say this is the easiest of recipes but well worth the time and energy.
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Pumpkin Spiced Bread
The Pumpkin Spiced Bread recipe by Epicurious is beyond amazing. It’s the perfect balance of spice, pumpkin and sugar. Pairs well with whipped cream and your favorite tea or coffee. This recipe also stays moist after a few days, although it will be hard to not eat it all right away.
Pumpkin Scones with Cinnamon Butter
The go-to Pumpkin Scone recipe by Bon Appétit is out of this world. If you love scones, you’ll love the pumpkin edition. Perfect for breakfast or mid-day snack, this recipe will not disappoint your taste buds. Be sure to leave a few hours for this recipe, it does require some patience. Also, if you are planning on making the cinnamon butter, it’s best to make it four days prior to making the scones. Leave it in a covered container and let the butter rest and chill in the refrigerator.
The Italian favorite has a pumpkin, ginger twist and it’s out of this world. The recipe by Food and Wine is super easy to make and is ready in under an hour. Before getting started, be sure to read through the ingredients, as some of the items are unique to this recipe. This recipe is truly special and great for entertaining friends and family.
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The bright gold of an October pumpkin, these crunchy biscotti are flavored with pumpkin pie spice and cinnamon. A hot cup of coffee, paired with a gorgeous view of the fall landscape, is the perfect accompaniment!
- 4 tablespoons (57g) butter, softened
- 2/3 cup (131g) granulated sugar
- 1 1/4 teaspoons pumpkin pie spice, or 3/4 teaspoon cinnamon plus 1/4 teaspoon each nutmeg and ginger
- 3/4 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt (see "tips," below)
- 1 large egg
- 1/2 cup (113g) pumpkin purée
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour or cinnamon sugar, optional
Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy.
Beat in the egg and pumpkin purée. At low speed of your mixer, add the flour, stirring until smooth the dough will be sticky.
Scoop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 10" x 2 1/2" logs. Pat the logs into long rectangles, and smooth their tops and sides a wet spatula or wet bowl scraper works well here.
Sprinkle with coarse white sparkling sugar and/or cinnamon-sugar, pressing it in gently.
Bake the dough for 25 minutes. Remove it from the oven.
Reduce the oven temperature to 325°F.
Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 45 minutes, until they're starting to turn golden brown around the edges. They'll still feel quite soft in the middle. Turn off the oven, crack the door open a couple of inches, and let the biscotti cool right in the oven.
Remove the biscotti from the oven when they're completely cool. Store airtight at room temperature for several days freeze, well-wrapped, for longer storage.
Tips from our Bakers
Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.
3. Pumpkin Pasta Sauce
A creamy Alfredo-like pasta sauce that's good for you? You're not dreaming — this pumpkin sauce is rich and creamy like Alfredo but much healthier. There are few (if any) redeeming nutritional qualities when it comes to Alfredo sauce but pumpkin sauce is another story.
We know canned pumpkin is high in fiber. This, in combination with using whole-wheat noodles in place of refined grain-based noodles, also helps to up the fiber content. Each serving has 11 grams of fiber, which is significant for a pasta dish.
About 95 percent of Americans don't eat enough fiber on a daily basis, as stated in a January 2017 paper in American Journal of Lifestyle Medicine, so every little bit counts. You could add chopped broccoli to this dish to increase the servings of vegetables and add more fiber, too.
Get the Pumpkin Pasta Sauce recipe at Well Plated.
4. Slow Cooker Pumpkin Rice Pudding
Rice pudding is one of the most underrated desserts of our time, and adding a pumpkin spice flavor just makes it that much better. This warm and comforting dessert is probably one you’ve never made before—but it’s soon to become a staple in your household. This pumpkin rice pudding is a variation of Kheer, or Indian Rice Pudding, and requires only six ingredients and four simple steps to make.
17 Simple and Easy Pumpkin Puree Recipes
With a spoonful of pureed pumpkin, it's easy to add in the savory flavor everybody's craving come fall. Stock up on a few cans or skip the store-bought stuff and check out these three easy ways to make your own.
It probably comes as no surprise that this classic crowd-pleaser uses two whole cans of the stuff.
With a scoop of pumpkin puree, cinnamon, sugar and spices, you can recreate the trendy coffee-shop treat at home . for just 40 cents a cup!
This fluffy, marshmallowy meringue topping can salvage the most uneven of cakes. And, its sweetness pairs well with warm pumpkin spices.
50 Canned Pumpkin Recipes
Put this fall favorite to good use with dozens of recipes from Food Network Magazine.
1. Creamy Soup Simmer one 15-ounce can pumpkin, 2 cups chicken broth, 1/2 cup cream and 1/2 teaspoon pumpkin pie spice, whisking, 5 minutes.
2. Apple-Bacon Soup Make Creamy Pumpkin Soup (No. 1) add 2 tablespoons maple syrup. Cook 1 cubed apple in butter until soft. Top the soup with the apple and crumbled cooked bacon.
3. Curried Soup Make Creamy Pumpkin Soup (No. 1), omitting the pumpkin pie spice. Toast 2 tablespoons curry powder in 1 tablespoon butter add to the soup along with the juice of 2 limes. Top with plain yogurt and cilantro.
4. Chili Brown 1 chopped onion, 1 chopped bell pepper and 1 1/2 pounds ground beef in oil in a pot. Stir in one 15-ounce can each pumpkin, diced fire-roasted tomatoes and black beans (drained), and 2 cups water. Add 2 tablespoons each chili powder and adobo sauce (from a can of chipotle chiles). Simmer 30 minutes.
5. Pasta Alfredo Saute 10 sage leaves in 2 tablespoons butter. Whisk in 1 cup each pumpkin and cream, and a pinch of nutmeg simmer 5 minutes. Toss with 12 ounces cooked pasta. Top with grated parmesan.
6. Risotto Saute 1 chopped onion and 10 sage leaves in olive oil in a saucepan. Stir in 2 cups arborio rice. Stir in 1/2 cup white wine until absorbed. Gradually add 6 cups chicken broth, stirring until absorbed whisk in 3/4 cup pumpkin. Stir in 2 tablespoons butter and 1 cup grated parmesan.
7. Risotto Cakes Mix 2 cups cold leftover Pumpkin Risotto (No. 6) with 1/2 cup grated parmesan shape into small patties. Dredge in flour, then beaten egg, then breadcrumbs chill 20 minutes. Cook in olive oil in a hot skillet until crisp.
8. Quesadillas Mix 1/2 cup pumpkin and 1 tablespoon adobo sauce (from a can of chipotle chiles). Spread on 2 flour tortillas sprinkle with grated cheddar and top each with another tortilla. Cook in a hot buttered skillet until golden. Cut into wedges.
9. Polenta Combine 4 cups water, 1 cup pumpkin and 2 bay leaves in a pot bring to a simmer. Whisk in 1 cup polenta and cook, whisking, until creamy, 20 minutes. Whisk in 2 tablespoons butter and 1/2 cup grated parmesan. Top with crumbled gorgonzola.
10. Fried Polenta Make Pumpkin Polenta (No. 9) pour into a loaf pan and chill overnight. Cut into slices, dust with flour and cook in a hot oiled skillet until crisp.
11. Refried Beans Cook 1 small chopped onion in olive oil in a saucepan until soft. Add two 15-ounce cans pinto beans (drained) and 2 cups water simmer until thickened. Add 1 cup pumpkin and mash.
12. Mashed Potatoes Cook 2 pounds quartered peeled potatoes in boiling water, 20 minutes drain. Steep 1 sprig sage and 1/4 teaspoon nutmeg in 1 cup hot cream, 10 minutes remove the sage. Mash with the potatoes, 1 cup pumpkin, and salt.
13. Mashed Sweet Potatoes Cook 2 pounds quartered peeled sweet potatoes in boiling water, 15 minutes. Drain and mash with 1 cup pumpkin, 1/2 stick butter, 2 tablespoons maple syrup, 1/2 teaspoon ground ginger, and salt to taste. Top with crumbled cooked bacon.
14. Gnocchi Mix 2 cups cold leftover Pumpkin Mashed Potatoes (No. 12) with 1 egg and 1 1/4 cups flour. On a floured surface, roll into ropes and cut into 1/2-inch pieces. Cook in boiling water until they float. Toss with butter and grated parmesan.
15. Twice-Baked Potatoes Pierce 4 potatoes with a fork bake at 400 degrees F, 45 minutes. Halve and scoop out the flesh mash with 1/2 cup each pumpkin, sour cream and shredded cheddar, 1/2 stick butter, 2 chopped scallions, 1 teaspoon kosher salt and a pinch of nutmeg. Spoon into the potato skins bake 20 minutes.
16. Deviled Eggs Halve 12 hard-cooked eggs. Mash the yolks with 1/3 cup each pumpkin and mayonnaise, 1 teaspoon dijon mustard and 1/2 teaspoon each ground coriander and salt. Spoon into the whites.
17. Cucumber Dip Peel and shred half of a cucumber squeeze dry. Mix with 1 cup plain Greek yogurt, 1/2 cup pumpkin, 2 tablespoons chopped cilantro, 1 chopped scallion, 3/4 teaspoon kosher salt and 1/4 teaspoon each ground cumin and coriander.
18. Hummus Puree one 15-ounce can chickpeas (drained), 1 garlic clove, the juice of 1 lemon, 5 tablespoons each pumpkin, tahini and olive oil, and 2 tablespoons water season with salt. Top with pepitas.
19. Fondue Toss 2 cups shredded cheddar with 2 tablespoons cornstarch. Simmer one 12-ounce bottle pumpkin beer in a pot. Stir in 1 cup pumpkin and the cheese mixture until melted. Add a pinch of nutmeg. Serve with bread cubes.
20. Cheese Balls Pulse 8 ounces goat cheese, 2 cups grated manchego, 3/4 cup pumpkin and 1/2 teaspoon each smoked paprika and kosher salt. Form into 12 balls, then roll in chopped pecans and pepitas.
21. Crostini Mix 5 ounces goat cheese, 1/3 cup pumpkin, 1 teaspoon maple syrup, and salt and pepper. Spread on toasted baguette. Top with crumbled cooked bacon.
22. Grits Simmer 2 1/2 cups water, 1/2 cup pumpkin and 3/4 cup quick grits, 5 minutes. Stir in 2 tablespoons butter and 1 cup shredded cheddar.
23. Mustard Mix 2 tablespoons each pumpkin, grainy mustard and honey.
24. Grilled Cheese Make Pumpkin Mustard (No. 23) spread on bread and sandwich with jack cheese and cooked bacon. Cook in a hot buttered skillet until golden.
25. Compound Butter Pulse 1 stick butter with 1/4 cup pumpkin, 2 tablespoons chopped parsley and a pinch of pumpkin pie spice in a food processor.
26. Vinaigrette Whisk 2 tablespoons each cider vinegar and pumpkin, and 1 teaspoon dijon mustard whisk in 1/4 cup olive oil. Season with salt and pepper.
27. Cocktails Mix 1 cup ginger beer, 1/2 cup each pumpkin and bourbon, and 1 tablespoon lemon juice. Pour through a fine-mesh sieve into 2 ice-filled glasses.
28. Lattes Whisk 2 1/4 cups milk, 1/4 cup sugar, 3 tablespoons pumpkin, 1 tablespoon vanilla, 1/2 teaspoon pumpkin pie spice and 1/4 cup espresso in a saucepan bring to a simmer. Pour into 2 mugs.
29. Cream Cheese Pulse 8 ounces cream cheese, 1/3 cup pumpkin, 1 tablespoon maple syrup and 1/2 teaspoon pumpkin pie spice in a food processor.
30. French Toast Cut a pocket in the side of 4 thick slices challah. Make Pumpkin Cream Cheese (No. 29) stuff 2 tablespoons into each pocket. Whisk 4 eggs, 1 cup half-and-half, 1/4 cup maple syrup and 1/4 teaspoon pumpkin pie spice add the bread and soak 1 minute. Cook in a hot buttered skillet until golden.
31. Pancakes Whisk 1 cup milk, 1/2 cup pumpkin, 2 tablespoons melted butter and 2 eggs. Sift 1 1/2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice and 1/4 teaspoon kosher salt whisk into the milk mixture. Cook by 1/4 cupfuls in a hot buttered skillet until golden.
32. Oatmeal Simmer 1 1/2 cups skim milk, 1 cup quick oats and 1/2 cup pumpkin, 1 minute. Stir in 2 tablespoons brown sugar, 1 tablespoon butter, 1/2 teaspoon pumpkin pie spice and a pinch of salt.
33. Yogurt Whisk 1 cup vanilla Greek yogurt, 1/4 cup pumpkin and 1/4 teaspoon pumpkin pie spice.
34. Smoothies Puree 1 cup each vanilla yogurt, pumpkin and ice, 1 banana, 2 tablespoons honey and 1/2 teaspoon pumpkin pie spice. Pour into 2 glasses.
35. Applesauce Simmer 4 chopped peeled apples, 1 cup water, 1/2 cup each sugar and pumpkin, the juice of 1 lemon and a cinnamon stick, stirring occasionally, 12 minutes. Mash with a fork.
36. Cornbread Mix 1 cup each cornmeal and flour, 2 tablespoons sugar, 2 teaspoons baking powder and 1 teaspoon kosher salt. Whisk 1 cup each pumpkin and milk, 2 eggs and 3 tablespoons melted butter stir into the cornmeal-flour mixture. Fold in 1 cup shredded pepper jack. Spread in a hot oiled 10-inch cast-iron skillet. Bake at 400 degrees F, 30 minutes.
37. Focaccia Mix 3/4 cup pumpkin, 1 tablespoon olive oil and 1 teaspoon chopped rosemary. Stretch 1 pound pizza dough until 10 by 12 inches top with the pumpkin mixture, grated parmesan and more rosemary. Bake on a preheated pizza stone at 450 degrees F until golden, 8 to 10 minutes.
38. Quick Bread Whisk 1 cup pumpkin, 2 eggs, 1 stick melted butter, 1/2 cup sour cream and 1 teaspoon vanilla. Mix 1 1/2 cups flour, 3/4 cup sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt stir into the pumpkin mixture. Bake in an oiled 9-by-5-inch loaf pan at 350 degrees F, 1 hour.
39. Cran-Nut Muffins Make Pumpkin Quick Bread (No. 38), adding 3/4 cup each dried cranberries and chopped pecans to the batter. Divide among 12 lined muffin cups bake at 350 degrees F, 25 minutes.
30 Ways to Use Pumpkin Seeds in Your Fall Recipes
With an abundance of pumpkins this fall, put the seeds to good use in the kitchen.
It's easy to overlook pumpkins seeds when working on your pumpkin carving ideas. Mixed in with the messy pumpkin guts, it&rsquos easy enough to just toss them in the trash once you&rsquore fully finished scooping.
But we say that's a waste! While some folks may have grown up eating mildly salted roasted pumpkin seeds once or twice a year, in other parts of the world, they're recognized for the culinary ingredient they truly are. Often sold hulled and called pepitas, pumpkin seeds are as versatile as they are delicious in desserts, on salads, in dips, cookies, breads, and more.
If you&rsquore at a loss for what to do with pumpkin seeds this season, we'll help you put them to remarkably good use. You can never go wrong with plain-and-simple roasted pepitas, but the edible options hardly end there. Use them as a topping for your favorite soups, toasts, pizzas, and salads, for starters. Or, with the help of a food processor or blender, use pumpkin seeds to create pesto sauce, a buttery spread that rivals its peanut counterpart, and even hummus. You&rsquoll hardly be strapped for tasty pumpkin dessert either, with this starring ingredient. Think: pumpkin seed muffins, cookies, peanut butter cups, and&hellip drum roll, please&hellip pumpkin bread with pumpkin seeds. Never feel stumped on how to use pumpkin seeds again, and let these genius recipes inspire even more cozy autumn concoctions. The next time you&rsquore scooping pumpkins for a jack-o'-lantern, don&rsquot toss the seeds!
Health Benefits of Pumpkin
Did you know there are many health benefits to eating pumpkin? Just 1/2 cup of pumpkin provides 100% of the recommended daily intake of Vitamin A which aids vision. Pumpkin is a rich source of the antioxidant beta carotene, and 1 cup of pumpkin has more potassium than a banana!
Pumpkin seeds are also good for you, so don’t throw away the seeds when you clean out your pumpkin! You can turn them into a yummy treat as well – a treat that is much healthier to snack on than candy. Pumpkin seeds are packed with magnesium, protein, zinc, and copper. You can toss them with butter and salt and roast them in the oven, or for more flavor you can season them. This Sweet and Spicy Pumpkin Seeds recipe is my favorite!