We believe your beautiful porch pumpkin deserves to be more than décor—something more like dinner (and dessert). This month, we challenged Maria Nelson, the blogger behind Pink Patisserie, to give her pumpkin a new purpose by reinventing the hefty six-pounder into three autumn-equse dishes.
The result? A delicious pumpkin-filled feast with no canned puree in sight. Get the recipes from Maria below!
Prepare Your Pumpkin
Tip: Pie pumpkins, those cute two-pounders, are more manageable in the kitchen and typically more flavorful than their larger counterparts. So if you’re purchasing strictly for cooking rather than reusing décor, we suggest buying three smaller pumpkins and preparing in the same fashion.
- Cut one 5-6 pound pumpkin in half horizontally and remove the stem and seeds (Keep the seeds for roasting!). Using a vegetable peeler, remove the peel from one of the pumpkin halves. Leave the peel on the other. Preheat oven to 350F. Place the pumpkin with the peel on a foil-lined baking sheet. Set the other half aside to use in your Pumpkin, Bacon and Kale Crostini (recipe included below).
- Bake the pumpkin for 30-40 minutes until the flesh is soft and can be pierced easily with a fork. Set aside to cool. Once cool, scrape the flesh from the skin and place it in a mesh strainer over a bowl. Cover the strainer with plastic wrap and let the pumpkin puree drain overnight in the refrigerator. Once strained, store in a container in the fridge until ready to use.
Make the Following Recipes