Pumpkin and I haven’t always had the best relationship. When I was a kid I asked my mom if she would make a pumpkin pie because it looked so good on all of the Thanksgiving cartoon specials, and she proceeded to slice her hand open on the can of pumpkin. It was probably getting pulled over by the cops on our way to the hospital, thinking that I was going to be arrested for attempted murder by way of pie, that put pumpkin and I at odds for years to come.
But time heals all wounds (really – my mom’s hand is just fine) and I’ve developed an enthusiastic love for pumpkin, pumpkin and more pumpkin. And these two dishes bring out the best of what pumpkin has to offer: a deep savory flavor in the chili and a subtle spicy sweetness in the pie. Try them both out and try to pick a favorite! It’s nearly impossible!
Pumpkin Chili
adapted from Just Another Day in Paradise
Ingredients
- 2 pounds ground turkey
- 1 medium onion, chopped
- 1 1/4 cup canned pumpkin
- 2 (14.5 oz) cans diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 1/2 cup beef broth
- 1 heaping tablespoon of chili powder
- 1 teaspoon ginger
- 2 teaspoons pumpkin pie spice
- 2 teaspoons brown sugar
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
*My family doesn’t love spice, so I made this chili more savory than spicy. If you want more heat, add a bottle of chili sauce and subtract 1/2 cup of beef broth.
Directions
This recipe couldn’t be easier. Start by sweating the chopped onions in a large stockpot or Dutch oven over medium heat, then add in the ground turkey and brown. Once the turkey has cooked, add in all of the remaining ingredients and stir to combine. Bring to a boil, reduce to a simmer, and cook for 1 hour. Serve with sour cream and grated cheddar cheese. (Secret tip – I use plain Greek yogurt instead of sour cream. It works so well!)
Pumpkin Mousse Pie
from Taste of Home
Ingredients
- 1-1/2 cups finely crushed gingersnap cookies
- 1 cup finely chopped pecans, toasted
- 1/3 cup butter, melted
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1/2 cup packed brown sugar
- 1/2 cup half-and-half
- 3 egg yolks
- 1 can (15 ounces) canned pumpkin
- 2 teaspoons pumpkin pie spice
- 2 cups whipped topping, thawed
- 1/4 cup caramel topping
- 1/2 cup chopped pecans, toasted
Directions
Preheat oven to 350 degrees. Pulse the gingersnap cookies and 1 cup of pecans in a food processor until coarsely ground. Transfer to a bowl and mix with melted butter until well combined. Press into an ungreased 9” deep dish pie plate and bake at 350 for 15-18 minutes, until the crust has browned and soaked up the butter. Cool on a wire rack.
While the crust is cooling, prepare the filling. Sprinkle the gelatin over 1/4 cup cold water and let sit for one minute. Microwave for 30 seconds, whisk vigorously to dissolve the gelatin, and let stand for another minute.
Next, in a large saucepan, whisk brown sugar, half-and-half, and egg yolks over low heat until a candy thermometer reads at least 160 degrees. This takes about 10 minutes and you need to stir constantly – do not let the mixture boil!
Add the brown sugar mixture to the gelatin. Add in the canned pumpkin and the pumpkin pie spice and stir to combine. Allow filling to cool completely before folding in the whipped topping and pouring into the cooled crust. Drizzle with caramel topping and chopped pecans. Serve chilled or frozen.
