Ok, no pumpkins exploded, but we did make several pumpkin dishes (and carved a jack o'lantern!) in the span of a few short days. I made pumpkin muffins and two different kinds of toasted sesame seeds WITHOUT Tucker's help. Yup, I know how to bake a little bit too. Tucker made delicious pumpkin turkey chili, that was actually more like a stew. Here are our recipes, they are all made from fresh pumpkin which we cut in half, roasted in the oven, and peeled.
(very very loosely adapted from Epicurious)
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 stick unsalted butter, melted and cooled
3/4 cup packed light brown sugar
2 cups puréed fresh pumpkin
2 large eggs
1 teaspoon pure vanilla extract
Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.
Meanwhile, whisk together flours, baking powder, baking soda, spices, and salt in a large bowl.
In a separate bowl, whisk together butter, brown sugar, pumpkin, eggs, and vanilla. Add to dry ingredients and stir until just combined.
Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.
DISCLAIMER: these aren't very sweet. If you are looking for a sweet muffin, consider upping the sugar or adding a streusel topping.
(inspired by Serious Eats)
The original recipe for this was made with canned pumpkin and ground turkey. While I'm sure that is delicious, Tucker decided to make it with a whole turkey breast and chunks of roasted pumpkin. Of course, since this is an original Tucker recipe, the instructions aren't too specific:
Take turkey breast, pumpkin, kidney beans, onion, dried red peppers, spices and chicken stock and simmer on stove for a few hours. Eat with cheddar cheese.
After we ate all this pumpkin, we had lots of pepitas to eat, yum. I toasted them up two different ways, the one I'm listing here was my favorite and was sooo easy.
1 tablespoon olive oil
2 cups hulled (green) pumpkin seeds
Heat oil in a 12-inch cast iron skillet over moderate heat until hot but not smoking, then toast pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop, about 5 minutes. Transfer to a plate and cool completely.