As you prepare to pick out pumpkins for the perfect scary jack-o’-lantern or to enrich your fall décor, consider selecting some for a tasty addition to your seasonal cooking.
It is surprisingly easy to make homemade pumpkin spice creamer for coffee using more whole, natural ingredients than leading chain store products. And while we love our pumpkin rolls and cookies, there are an array of dishes, such as pumpkin risotto, chipotle pepper pumpkin soup, pumpkin fritters and baked pumpkin sides to sample.
In addition to being a vibrant contribution to our fall menu, pumpkins are incredibly rich in immune-boosting anti-oxidants and vitamins. Like carrots, pumpkin is a great source of vitamin C, alpha and beta carotenes, which the body converts to vitamin A, B Complex with foliates and niacin, and minerals like calcium, copper and potassium.
From cans or fresh, pumpkin flesh offers 5 grams of fiber per half cup. The pumpkin seeds, fresh or roasted, are also an excellent source of dietary fiber. In addition to fiber, 100 grams of pumpkin seeds, about 3-1/2 ounces, contains 100 percent RDA of iron and 71 percent RDA of zinc.
Now, when satisfying our craving for salty snacks with deliciously crisp spiced pumpkin seeds, we know it’s doing our body some good.
To roast pumpkin seeds, remove the seeds from your pumpkin, wash them free of all pulp and dry. Seeds can be air dried for approximately an hour, assisted with a hair dryer or baked at 200 degrees stirring occasionally to speed up the process. Note: Raw dry pumpkin seeds can also be purchased. Preheat oven to 325 Fahrenheit and adjust oven rack to center. Toss 2 cups fresh pumpkin seeds with 2 tablespoons of olive oil, coarse salt and fresh ground pepper. At this time, any of your favorite seasonings can be added, such as rosemary, thyme, chili powder or flavorful combinations like Greek and Italian blends. Spread seasoned seeds in thin layer on metal baking sheet and place in oven. Stirring occasionally, roast until golden, approximately 25-30 minutes. Remove, cool and enjoy. If possible, set some aside to sprinkle over a green salad adding flavorful crunch.
Now, let’s explore using fresh pumpkin to make our favorite fall coffee creamer, pumpkin spice. First, for a quick and easy recipe to make servings as needed, pour 1/2 cup of unsweetened vanilla almond milk into a shaker cup. Depending on dietary choices some may choose whole milk or half and half. Add in 1 teaspoon pumpkin puree. If using canned instead of fresh, make sure it is just pumpkin, not pumpkin pie filling. Add a pinch each of nutmeg, cloves and ginger then pour in 1/2 teaspoon of vanilla. This recipe includes two packets of Splenda, but honey or sugar could be substituted. Shake vigorously. Makes two-four servings of pumpkin spice creamer.
For larger batches this homemade version is a little more involved, but worth the time if you prefer real dairy products. In a sauce pan over medium heat, whisk together 1 cup whole milk, 1 cup heavy whipping cream and 4 tablespoons of pumpkin puree. If using canned pumpkin, make sure it is just pumpkin, not pie filling. Continue, whisking in 1 teaspoon each pumpkin pie spice, cinnamon and vanilla extract then add 4 tablespoons maple syrup. Depending on your preference, maple syrup could be replaced with honey or sugar to taste. Continue whisking over medium heat until the liquid begins to slightly bubble. Remove from heat immediately. Straining through a fine mesh produces a silky textured cream. Store in refrigerator. Unlike the non-dairy creamers in the stores that maintain their texture for weeks or months while sitting on the shelves, shake fresh creamers vigorously before serving to help keep the ingredients blended.
While canned pumpkin may work for some recipes, to make these culinary delights from scratch, we need to discuss selecting a pumpkin. Pumpkins for cooking are smaller with sweeter flesh than traditional jack-o’-lanterns. They’re found at grocers often labeled as “pie” pumpkin, along with varieties like Cinderella, which is perfect for most dessert or side dishes sugar pie, which is a favorite for pies and Red Kuri, which has perfect texture for soups and stews. Shiny color can indicate pumpkins picked before ripe, so choose one slightly dull in color. Ideally, they should have even color with few blemishes, and feel heavy and solid.
Preparation ultimately depends on the recipe, and there are a plethora of those to keep us cooking through the winter season. Serving soups in individual pumpkin bowls adds a warming touch to winter tables. For side dishes consider ideas combining diced pumpkin with quinoa or simply serving it mashed with butter and salt.
Fortunately, cooked pumpkin flesh or puree freezes very well for up to one year offering great opportunity for busy cooks to stock up and experiment.
Enjoy!
Lynn Laird is a writer, fine artist and self-professed bon vivant living in Bossier. With “Flair for Cooking,” she seeks out interesting ingredients and techniques to help make everyday meals just a touch more fabulous. She can reached at flairforcooking@ gmail.com.
