In this monthly feature, we offer 3 themed recipes for you to choose from depending on how much time you have and how adventurous you’re feeling:  Bachelor’s level takes the least effort to prepare, and Doctorate the most.

Download PDF versions of these recipes:

• Bachelor’s: Pumpkin Tiramisu (.pdf, 55K)
• Master’s: Pumpkin Cupcakes with Cream Cheese Frosting (.pdf, 52K)
• Doctorate: Thai Pumpkin and Chicken Curry (.pdf, 54K)
• Complete Set: The Great Pumpkin (.pdf, 83K)

October could be dubbed Pumpkin Month. As soon as the calendar flips to Oct. 1, the orange gourds start turning up everywhere. Parking lots sprout temporary pumpkin patches, and piles of pumpkins roost in front of supermarkets and seeming to shout, “It’s fall, folks!” Seasonal pumpkin-flavored treats—from lattes to ice cream to cheesecake—appear on menus. Autumn may officially begin in September, but feels like it really arrives in October with the delicious orange tsunami.

While you’re stocking up on pumpkins to carve jack-o’-lanterns, pick up a few that are suitable for cooking, too. For baking and other dishes, use small “sugar” or “pie” pumpkins. These weigh 5 to 8 pounds and have tender, sweet flesh and thinner skin than monster-size field, or jack-o’-lantern, pumpkins. Stock up, because they’ll keep in a cool, dry place for up to a month. 

How to handle the fresh pumpkin depends on what you want to do with it. To use chunks of pumpkins, as in our Thai Pumpkin and Chicken Curry, halve the pumpkin with a large, sharp knife. Scrape the seeds and fibrous membranes from the middle, using a large spoon. Cut the pumpkin into smaller pieces, which are easy to skin with a vegetable peeler.

It’s even simpler to make your own pumpkin puree. Cut the pumpkin in half and scoop out the seeds. Place the pumpkin halves face-down in a baking dish, and add water to a depth of 1/2 inch. Roast at 450 °F for 20 minutes or until tender. Cooking time will depend on the size of the pumpkin. Let stand until cool enough to handle and scoop out the flesh. Puree until smooth in a food processor. Freeze the puree for later use, if you like.

To roast the seeds, rinse them to remove any pumpkin fibers. Toss with just enough canola oil to coat the seeds, sprinkle with salt and pepper, and bake at 350 °F for 10 minutes or until crisp.

Canned pumpkin is a nice convenience, especially for soups and baked goods, like our Pumpkin Tiramisu and Pumpkin Cupcakes with Cream Cheese Frosting. Be sure to use canned products that contain only pumpkin—with no added salt or sweeteners—and avoid pumpkin pie filling, which has other flavorings.

Pumpkin stats

Pumpkin is one of the healthiest foods on the fall table. In fact, pumpkins, which stored well through long winters, helped the Pilgrims survive. One cup of pumpkin puree has just 83 calories but offers 7 grams of fiber, all the vitamin A you’d need for a week, plus a good bit of vitamin C and iron.

Whether you opt for canned or fresh pumpkin, you’ll find the gourd is tasty in dishes beyond pie.

Bachelor’s

Pumpkin Tiramisu

Pureed pumpkin stands in for egg yolks and lends fall flare to this classic, no-cook Italian dessert. For the best results, assemble it up to two days ahead and refrigerate; the longer it stands, the better it tastes. Mascarpone (mahs-kar-POH-nay) is a rich fresh cheese sold in tubs at supermarkets—look for it with gourmet cheeses or near cream cheese. The number of ladyfingers you’ll need depends on the size of the cookies you buy—they range from slim and petite to fairly substantial. Use enough ladyfingers to create a snug layer in the dish. Use as much cocoa powder as you want—some cooks like a solid layer of cocoa on top of their tiramisu, while others prefer a subtle sprinkling.

   3/4 cup heavy whipping cream
   5 tablespoons sugar
   1/2 cup canned pumpkin puree
   1 (8-ounce) container mascarpone cheese
   1/4 cup strong coffee, cooled to room temperature
   1/4 cup hazelnut liqueur (such as Amaretto)
   Approximately 28 ladyfingers
   Unsweetened cocoa powder

1. Place cream and 1 tablespoon sugar in a large bowl. Beat with an electric mixer fitted with a whisk attachment until stiff peaks form (do not overbeat).

2. Place pumpkin and remaining 1/4 cup sugar in a separate bowl; beat with a whisk attachment to combine. Add cheese a spoonful at a time, beating to combine. Gently fold in whipped cream.

3. Combine coffee and liqueur in a shallow bowl. Dip 14 ladyfingers into coffee mixture. Line an 8-inch square dish with coffee-dipped ladyfingers, breaking up cookies as needed to fit snugly in the dish. Top with half the whipped cream mixture. Dip remaining ladyfingers into coffee mixture; layer ladyfingers on top of whipped cream mixture. Top with remaining whipped cream mixture. Sift cocoa powder over whipped cream mixture. Cover with plastic wrap, and refrigerate 24 to 48 hours. Yield: 8 servings.

(Recipe adapted from Culinaria Italy.)

Master’s

Pumpkin Cupcakes with Cream Cheese Frosting

Beat in a few drops of orange food coloring to tint the frosting, if you like, for these cheerful Halloween treats.

Cupcakes:

   6 tablespoons unsalted butter, softened
   3/4 cup packed light brown sugar
   1/2 teaspoon pumpkin pie spice
   1/2 teaspoon vanilla extract
   1/4 cup canned pumpkin puree
   1 large egg
   1 1/4 cups all-purpose flour (5.5 ounces)
   1/2 teaspoon baking powder
   1/2  teaspoon baking soda
   1/8 teaspoon salt
   1/2 cup reduced-fat buttermilk

Frosting:

   1 (8-ounce) block cream cheese, softened 
   1/2 cup (1 stick) butter, softened
   1 pound powdered sugar, sifted
   1/2 teaspoon vanilla extract
   Orange food coloring (optional)

Remaining ingredient:

   Assorted Halloween-theme candies (candy corn, sprinkles, etc.)

1. Preheat oven to 375 °F.

2. To prepare cupcakes, combine first 4 ingredients in a large bowl. Beat with a mixer until light, fluffy and well combined. Combine pumpkin and egg, stirring with a whisk. Add pumpkin mixture to butter mixture; beat well.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda and salt, stirring with a whisk. Alternate adding flour mixture and buttermilk to pumpkin mixture, beginning and ending with flour. Beat just until blended. Line 12 muffin cups with paper liners. Divide batter evenly among paper liners. Bake at 375 °F for 20 minutes or until a wooden pick inserted in the center comes out nearly clean. Cool in pan for 5 minutes. Remove cupcakes from pan; cool completely on a wire rack.

4. To prepare frosting, place cream cheese and 1/2 cup butter in a large bowl, beat with an electric mixer until smooth, fluffy, and well combined. Gradually beat in powdered sugar. Beat in vanilla. Tint frosting with food coloring, if desired. Spread or pipe frosting onto cooled cupcakes. Decorate with Halloween-themed candies as desired. Yield: 1 dozen.

Doctorate

Thai Pumpkin and Chicken Curry

Pumpkin is a New World food that has been heartily embraced around the globe, from Italy to India to Southeast Asia. Cooking enhances pumpkin’s subtle sweetness, and it pairs beautifully with the warm spices and chiles that characterize curries. Using a prepared curry paste speeds up the process so you can enjoy this dish any night. Be sure to use a “pie” or “sugar” pumpkin, which is smaller, sweeter and better suited to cooking than jack-o’-lantern (field) pumpkins. Serve over steamed jasmine rice.

   1 tablespoon canola oil
   1 pound skinless, boneless chicken thighs, cut into 1/2-inch strips
   Salt to taste
   Black pepper to taste
   1 medium onion, chopped
   1 medium red bell pepper, cut into 1/4-inch strips
   1/4 pound green beans, trimmed and cut into 1-inch pieces
   2 garlic cloves, minced
   1 cup low-sodium chicken broth

1. Heat a wok or large skillet over medium-high heat. Add oil. Season chicken with salt and pepper. Add chicken to pan; sauté 4 minutes or until lightly browned; remove chicken from pan. Add onion, bell pepper and green beans; sauté 3 minutes or until onion and bell pepper are crisp-tender. Add garlic; sauté 30 seconds or until fragrant. Combine broth and curry paste in a small bowl, stirring with a whisk. Add broth mixture to pan. Add chicken and pumpkin. Cover, reduce heat and simmer 8 minutes or until pumpkin is tender. Stir in coconut milk; simmer 2 minutes or until hot. Garnish with peanuts and cilantro. Yield: 6 servings.