As the weather gets cooler and the nights get longer, thoughts turn to fresh autumn fare. Pumpkins are classic symbols of the fall season, and are traditional elements for Halloween and Thanksgiving menus. While pumpkin pie is certainly delicious, the humble pumpkin can be transformed into a variety of party foods that play into holiday themes.
Whole pumpkins can be hollowed out, cooked, and pureed to create a fresh tasting filling, but canned pumpkin is just as good and nutritious. To make homemade pumpkin puree, simply cut a small (4-5 pound) pumpkin in half and scoop out the seeds and fibers with a metal spoon. Place the pumpkin halves, cut side down, in a large roasting pan and pour in 1 1/2 cups water. Bake the pumpkin at 350 degrees for about an hour and a half, or until the pumpkin flesh is tender. Allow the pumpkin to cool slightly before scooping out the flesh and pureeing it in a food processor or blender. This will yield 4-5 cups of pumpkin puree.
For a sweet treat, this Pumpkin Pie Dip is tough to beat. Serve it with ginger snap cookies and sliced fruit for dipping.
Pumpkin Pie Dip Recipe
Ingredients:
- 3 cups icing sugar
- 12 ounces (1 1/2 cup) cream cheese, softened
- 3 teaspoons pumpkin pie spice
- 3 cups pumpkin puree (or canned pumpkin)
- 1 1/2 cups vanilla flavoured yogurt
- 1 teaspoon pure vanilla extract
Preparation:
- With an electric mixer, beat cream cheese and icing sugar until smooth and fluffy.
- Add pie spice and continue beating until well mixed.
- Add pumpkin puree; beat until thoroughly blended.
- Stir in vanilla yogurt and vanilla extract; mix well.
- Cover dip and refrigerate until ready to serve.
Makes about 7 cups.
For a more savory party dip, try adding some pumpkin puree to a traditional and simple hummus recipe. The pumpkin adds both flavour and colour, making it a perfect seasonal treat. Serve Pumpkin Hummus with toasted wedges of pita bread and sliced fresh vegetables. Adjust the garlic and seasonings to taste.
Pumpkin Hummus Recipe
Ingredients:
- 2 cups chick peas (garbanzo beans), rinsed
- 1 1/2 cups pumpkin puree
- 3-4 garlic cloves, peeled
- 2 tablespoons fresh lemon juice
- 3 tablespoons tahini paste (available in the health food section of the grocery store, or at any Middle Eastern market)
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 teaspoons olive oil
- water to thin out the mixture, if necessary
Preparation:
- Place chick peas, pumpkin puree, garlic cloves, lemon juice, tahini paste, cumin, and salt in a food processor. Turn the machine on and begin processing. Add the olive oil slowly through the top of the processor. Continue mixing the dip until creamy and well blended.
- Stop the machine and scrape down the sides with a rubber spatula. Check the texture of the dip; it should be slightly thick and very creamy. Continue processing and, if necessary, add some water, a tablespoon at a time, until desired consistency is reached.
- Cover hummus and refrigerate until ready to serve.
Makes about 3 cups.
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