5 Sweet-and-Savory Ways with Pumpkins

Pumpkins aren't just for carving! Try one of these delicious pumpkin recipes from classic pumpkin pie to pumpkin risotto.

Pumpkin Pie Spectacular
Pumpkin Pie Spectacular
Ingredients
1/2 (15-oz.) package refrigerated piecrusts
1 cups crushed gingersnaps (about 40 gingersnaps)
1 cup pecans, finely chopped
1/2 cup powdered sugar
1/4 cup butter, melted
1 (15-oz.) can pumpkin
1 (14-oz.) can sweetened condensed milk
2 large eggs, beaten
1/2 cup sour cream
1 tsp. ground cinnamon
1/2 tsp. vanilla extract
1/4 tsp. ground ginger
Pecan Streusel
7 thin ginger cookies, halved
Ginger-Spice Topping

Pecan Streusel
Stir together 1/4 cup all-purpose flour, 1/4 cup firmly packed dark brown sugar, 2 Tbsp. melted butter, and 3/4 cup coarsely chopped pecans.

Ginger-Spice Topping
Stir together 1 (8-oz.) thawed container frozen whipped topping, 1/4 tsp. ground cinnamon, and 1/4 tsp. ground ginger.

Preparation
Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.

Bake at 350° for 30 minutes. Sprinkle Pecan Streusel around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. Insert ginger cookies around edge of crust. Let cool completely on a wire rack (about 1 hour). Dollop with Ginger-Spice Topping; dust with cinnamon.

Related: Show-Stopping Thanksgiving Desserts

Pumpkin-Acorn Squash Soup
Pumpkin-Acorn Squash Soup
Ingredients
1 medium-size pumpkin (about 3 1/2 lb.)
1 medium-size acorn squash (about 2 lb.)
4 Tbsp. butter, divided
2 Tbsp. honey, divided
1/2 tsp. salt, divided
1 medium-size sweet onion, chopped
4 tsp. chopped fresh thyme
4 1/2 cups chicken broth
1/4 cup half-and-half
1 tsp. cider vinegar
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
Freshly ground pepper to taste

Preparation
Preheat oven to 400°. Cut pumpkin and squash in half lengthwise, cutting through stem and bottom ends. Reserve seeds for another use. Place pumpkin and squash halves, cut sides up, in an aluminum foil-lined shallow pan.

Microwave 2 Tbsp. butter in a microwave-safe bowl at high 25 seconds or until melted; stir in 1 Tbsp. honey and 1/4 tsp. salt. Brush cut sides of pumpkin and squash with butter mixture.

Bake pumpkin and squash at 400° for 45 minutes or until tender. Let cool completely (about 15 minutes). Scoop out pulp, discarding shells.

Melt remaining 2 Tbsp. butter in a Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add thyme; sauté 1 minute or until fragrant.

Stir in broth and pumpkin and squash pulp. Increase heat to medium-high; bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, and let cool 10 minutes.

Process soup, in batches, in a food processor or blender until smooth. Return soup to Dutch oven. Stir in half-and-half, next 4 ingredients, and remaining 1 Tbsp. honey and 1/4 tsp. salt. Cook, over low heat, stirring often, 3 minutes or until thoroughly heated. Serve immediately.

Related: 57 Spectacular Thanksgiving Sides

Pumpkin Roll
Pumpkin Roll
Ingredients
Vegetable cooking spray
3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground nutmeg
2/3 cup canned unsweetened pumpkin
1/2 cup finely chopped pecans, toasted
1 tsp. lemon juice
1 1/2 cups powdered sugar, divided
2 (3-oz.) packages cream cheese, softened
1/4 cup butter or margarine, softened
1 tsp. vanilla extract
1 tsp. lemon juice
Garnishes: powdered sugar, chocolate-coated pecan halves

Preparation
Coat bottom and sides of a 15-x 10-inch jelly-roll pan with cooking spray and line with wax paper. Coat wax paper with cooking spray; set aside.

Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 tsp. lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.

Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.

Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 tsp. lemon juice.

Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.

Related: How to Make an Impressive Roulade

Pumpkin Risotto with Shrimp
Pumpkin Risotto with Shrimp
Ingredients
1 1/4 cups canned pumpkin
24 unpeeled, large fresh shrimp
1 lb. unpeeled, medium-size fresh shrimp
1 1/2 lb. shitake mushrooms
1 (2-oz.) package fish bouillon cubes
2 quarts boiling water
1/2 cup butter or margarine, softened
6 shallots, chopped
6 garlic cloves, chopped
1 lb. Arborio rice
1 (3-oz.) package refrigerated shredded Parmesan cheese
1 Tbsp. fresh thyme leaves
1 Tbsp. butter or margarine
Buerre Blanc Sauce
Garnishes: fresh dill sprigs, whole shitake mushrooms

Buerre Blanc Sauce
Bring 1/2 cup dry white wine, 3 chopped shallots, and 1 bay leaf to a boil in a large saucepan; reduce heat, and simmer until reduce by half. Remove and discard bay leaf. Stir in 1/2 cup mashed pumpkin. Process white wine mixture in a blender until smooth, stopping to scrape down sides. Return mixture to saucepan, and whisk in 1 pint whipping cream. Cook sauce over medium heat, whisking occasionally, 5 minutes. Whisk in 1/2 cup softened butter or margarine, 1 Tbsp, lemon juice, 2 Tbsp. chopped fresh dill, 1/4 tsp. salt, and 1/4 tsp. pepper.

Preparation
Peel large shrimp, leaving tails on; devein, if desired, and set aside. Peel medium shrimp, and devein, if desired; set aside.

Discard mushroom stems; thinly slice caps.

Stir together fish bouillon cubes and 2 quarts boiling water until bouillon dissolves.

Melt 1/2 cup butter in a Dutch oven over medium heat; add shallots, garlic, and rice, and sauté until shallots are tender.

Add 1 cup hot fish broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining hot broth, 1 cup at a time. (Cooking time is 35 to 40 minutes.) Add 1 cup mashed pumpkin, medium shrimp, sliced mushrooms, Parmesan cheese, and thyme; cook, stirring constantly, 8 to 10 minutes or just until shrimp turn pink.

Melt 1 Tbsp. butter in a large skillet; add large shrimp, and sauté 2 to 4 minutes or just until shrimp turn pink. Spoon pumpkin risotto onto serving plates, and drizzle evenly with Beurre Blanc Sauce. Arrange large shrimp around risotto, and top with reserved pumpkin tops. Garnish, if desired.

Related: 11 Ways with Sweet Potatoes (Casseroles, Pies, and More!)

Caramel-Pecan-Pumpkin Bread Puddings
Caramel-Pecan-Pumpkin Bread Puddings
Ingredients
4 large eggs
2 (15-oz.) cans pumpkin
1 1/2 cups milk
1 cup half-and-half
1 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. vanilla extract
1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)
Caramel-Pecan Sauce

Caramel-Pecan Sauce
Heat 1 cup chopped pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. Cook 1 cup firmly packed light brown sugar, 1/2 cup butter, and 1 Tbsp. light corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in 1 tsp. vanilla extract and pecans.

Preparation
Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.

Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.

Bake at 350° for 50 minutes, shielding with foil after 30 minutes.

During last 15 minutes or baking, prepare Caramel-Pecan Sauce. Remove bread pudding from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

See 6 More Sweet and Savory Pumpkin Recipes

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