What to do with that extra can of pumpkin during the holidays? Here are some easy recipes that go well beyond pie filling.
Pumpkin Mac & Cheese
Stir canned pumpkin and grated sharp cheddar cheese into a béchamel sauce. Toss with cooked elbow macaroni and pour into a buttered baking dish. Top with more grated cheese and bake in a 375° oven until bubbling and browned on top, about 20 minutes.
Pumpkin Rumshake
In a blender, combine canned pumpkin, ground nutmeg, vanilla ice cream, milk and rum. Blend until smooth, adding ice cubes for a more frozen consistency, if needed.
Black Beans & Pumpkin Burger
Whisk together beaten egg, chili and garlic powder and cinnamon. Combine mashed black beans, canned pumpkin, rolled oats and the egg mixture to form a mixture that is sticky yet holds together. Shape into patties and bake in a 375° oven, turning once, for about 15 minutes. Assemble with burger fixings.
Candied Pecan and Pumpkin Trifle
Season the canned pumpkin with pumpkin pie spice (or a mixture of ground cloves, cinnamon and ginger) and pure vanilla extract, then fold in marshmallow cream. Layer in a trifle bowl with crushed graham crackers and candied pecans.
Herbed Pumpkin Soup
Heat together chicken stock, canned pumpkin, chopped onion, minced garlic and herbs like bay leaf, thyme, parsley and rosemary and simmer until thickened, about 45 minutes. Remove the herbs and stir in heavy cream. Serve topped with fried sage leaves.
Pumpkin Hummus
Use a food processor to purée together canned pumpkin, tahini, garlic, parsley, ground cumin, olive oil and lemon juice. Sprinkle toasted pumpkin seeds and smoked paprika on top. Serve with pita chips.
Pumpkin Cream Puffs
Whisk together heavy cream, confectioners sugar and pure vanilla extract until stiff peaks form; fold into canned pumpkin. Pipe the pumpkin cream into store-bought donut holes.
Spicy Sausage and Pumpkin Chili
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