Homemade Pumpkin Ice Cream

Homemade Pumpkin Pie Ice Cream

Homemade Pumpkin Ice Cream

“Always leave enough time in your life to do something that makes you happy, satisfied, even joyous. That has more of an effect on economic well-being than any other single factor.” Paul Hawken

Ice cream makes me happy, pumpkin makes me joyous and putting them together makes me quite satisfied. This recipe takes just a little time to enjoy on a weekend.

Homemade Pumpkin Ice Cream

2 cups milk
2-inch piece cinnamon stick
1/2 tsp. ground allspice
6 egg yolks
3/4 cup firmly packed light brown sugar
2 1/2 cups heavy cream
4 cups Pumpkin Puree
3 tbsps. finely chopped stem ginger (optional)

Place the milk, cinnamon stick and allspice in a saucepan, bring to just below boiling point, remove from the heat, cover and let stand for 30 minutes to infuse, then discard the cinnamon stick.

Whisk the egg yolks and sugar in a bowl until thick and creamy, and the whisk leaves a trail when lifted. Pour the infused milk into the egg mixture, stirring well. Pour into a clean saucepan and cook gently, stirring constantly until the mixture thickens and coats the back of the spoon: do not allow it to boil or it will separate. Remove the mixture from the heat and pour through a fine strainer into a clean bowl. Set aside to cool, stirring occasionally to prevent a skin from forming.

When the mixture is cool, stir in the cream, pumpkin puree and chopped ginger (optional) and chill in the refrigerator for at least 3 hours, or overnight if time allows.

Place the bowl in the freezer for 1 hour until the mixture is firm (1-inch around the edge). Whisk well to break down the ice crystals, then return the bowl to the freezer until it is semi-frozen. Whisk again, then freeze until firm. Alternately, pour the chilled mixture into an ice-cream machine and churn until thick, then transfer to a rigid container and freeze until firm.

Serves 8
Preparation time: 10 minutes plus chilling and infusion time
Cooking time: 10 minutes

The Pumpkin Cookbook

Pasta E Zucca – Pasta with “Pumpkin”

Pasta E Zucca is one of the staples of the Neapolitan fall table, one of those dishes people eagerly await to come into season, and you’ll see how it can grow on you, especially when made with sweet American squash or one of our flavorful pie pumpkins. It is after all, aside from being comforting and delicious with a generous sprinkling of grated cheese and black pepper, it is also a healthful, easy and very quickly prepared dish.

Pasta E Zucca – Pasta with Pumpkin or Squash
Recipe by Arthur Schwartz, Author of Naples at Table
Serves 6

2 lbs butternut or acorn squash or pie pumpkin
1/3 cup extra-virgin olive oil
2 large cloves garlic, smashed
1/8 to 1/4 tsp red pepper flakes
1 1/2 tsp salt
1/2 lb spaghetti, broken into 1 1/2-inch or slightly longer lengths,
or pasta mista, tubetti, ditali, ditalinni
1/3 cup finely cut parsley
grated Parmigiano-Reggiano

1. For easiest peeling and dicing, cut the squash crosswise into 3/4inch slices. Peel the slices and discard the seeds and fibrous interior. Now cut the squash into 3/4 inch cubes. If using pumpkin, cut it into wedges, discard the seeds, then peel the wedges and cube the pulp.

2. In a 3-quart saucepan, over low heat, combine the oil and garlic and cook the garlic until it is soft and barely coloring on both sides, pressing it into the oil a few times to release its flavor. Remove the garlic.

3. Add the cubed squash or pumpkin and the red pepper. Sprinkle with 1/2 teaspoon of the salt. Increase the heat to medium-high and saute the squash until it is soft and beginning to brown, about 15 minutes. If using pumpkin, it will take about 25 minutes to get the same semicooked state.

4. Add 5 to 6 cups of water and a teaspoon of the salt. Raise the heat, cover the pot, and bring to a rolling boil.

5. Stir in the pasta, re-cover the pot and when the water returns to a boil, uncover and cook the pasta until cooked to your taste. While the pasta cooks, stir it frequently and mash some of the squash cubes with the back of a wooden spoon to thicken the dish. Taste for salt and correct if necessary. Correct the consistency, if desired, by adding more water. It can be soupy, thick or almost dry, depending on your taste.

6. Stir in the chopped parsley and serve hot. Pass the Parmigiano.

Pumpkin Biscotti

What better way to enjoy the flavors of Autumn than to treat yourself to  a mug of hot chocolate or  pumpkin spice latte and a pumpkin biscotti. The biscotti makes a wonderful hostess gift as well for your holiday parties.

Pumpkin Biscotti

½ tsp.baking soda
1 ¾ cups flour
½ tsp. baking powder
1/8 tsp. salt
1 tsp. nutmeg
½ tsp. cinnamon
½ cup pumpkin (puree)
½ cup unsalted butter, room temperature
1-cup brown sugar
1 tsp. vanilla
2 eggs
1 tsp. orange zest, grated
8 oz. white chocolate

Sift together the flour, baking soda, baking powder, salt, nutmeg and cinnamon, setaside. Beat the butter and sugar in a mixer until light and fluffy. Add the eggs, vanilla, pumpkin puree and orange zest. Continue to beat until well blended. Add the flour mixture and beat until just incorporated. Refrigerate about 1 hour.

Preheat the oven to 350° F. Line a baking sheet with parchment. Divide the dough in half and using lightly floured hands shape each half into a log. Bake about 30 minutes until brown and firm to the touch. Let cool 10-15 minutes. Transfer to a cutting board and slice in the diagonal ¾ inch thick. Place a cooling rack on the baking sheet and arrange slices cut side down and bake until golden brown. approx. 15 -20 minutes. Cool.

Chop the chocolate and melt in a double broiler or in the microwave, carefully stirring frequently. Drizzle each cooled cookie with chocolate and place on a lined tray chocolate side up. Refrigerate briefly to set the chocolate.

Makes about 24

Kathy Ireland.com

Savory Pumpkin Quiche

Makes 1 8-inch pie

Who says pumpkin pie has to be sweet? This simple recipe for a savory pumpkin quiche goes together in no time and makes a perfect brunch or supper served with whole-grain bread and a tossed salad. Enjoy!

Ingredient List

  • 1/2 cup low-fat Gruyère cheese
  • 1 frozen 9-inch prepared whole wheat piecrust
  • 1 cup low-fat milk
  • 2 large eggs
  • 1 tsp. chopped fresh thyme
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. ground nutmeg
  • 1 cup fresh or canned pumpkin purée


  1. Preheat oven to 400F. Sprinkle cheese over bottom of piecrust.
  2. Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.
  3. Bake 10 minutes. Reduce heat to 350F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.

Serves 6 – Vegetarian Times

Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds

This recipe is a little time consuming.  I made it over the weekend and it took a good 5 hours for it to come together.  But, if you are adventurous this is just a wonderful supper salad. Serve it with a glass of Chardonnay or Sauvignon Blanc and it’s heaven.

Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds

Active time: 1 3/4 hr    Start to finish: 5 hrYield: Makes 6 servingsIngredients

1 1/2 cups yellow cornmeal (not coarse)
7 1/2 cups water
2 3/4 teaspoons salt
2 1/2 tablespoons unsalted butter
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup raw green (hulled) pumpkin seeds (pepitas)
1 tablespoon fresh pomegranate juice (see cooks’ note, below) or cranberry juice cocktail
2 teaspoons Sherry vinegar
1 tablespoon minced shallot
6 tablespoons extra-virgin olive oil
1 small cheese pumpkin or butternut squash (2 lb), peeled, quartered lengthwise, and seeded
1 (6-oz) piece Parmigiano-Reggiano
8 oz arugula, trimmed


Prepare polenta:

Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes. Remove from heat, then stir in 11/2 tablespoons butter and cool slightly.

Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10- by 7-inch rectangle (about 1/2 inch thick). Cover with plastic wrap, then poke several holes in wrap with a small sharp knife and chill 2 hours.

Candy pumpkin seeds:

Melt remaining tablespoon butter in a heavy saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.

Make vinaigrette:

Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste.

Roast pumpkin:

Preheat oven to 450°F.

Cut pumpkin quarters crosswise into 1/2-inch-thick slices. Toss with 1 tablespoon oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer. Roast in middle of oven until just tender, about 20 minutes. Remove from oven, then cover with foil to keep warm.

Fry polenta while pumpkin roasts:

Trim polenta into a 9- by 6-inch rectangle. Cut polenta into 6 (3-inch) squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot but not smoking, then cook polenta in 2 batches, turning once, until golden brown, about 8 minutes (if necessary, use remaining tablespoon oil for second batch). Transfer as cooked to a plate and keep warm, covered.

Assemble salad:

Shave 12 strips from cheese with a vegetable peeler.

Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat. Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates. Top with arugula, more pumpkin, and remaining polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

Cooks’ notes:
• Polenta, spread on baking sheet and not yet fried, can be chilled up to 1 day. • Candied pumpkin seeds can be prepared 3 days ahead and kept in an airtight container at room temperature. • To juice a pomegranate, firmly roll it on a work surface until it feels softer, then cut a small hole in skin and squeeze.

Recipe adapted from Gourmet 2001

Chocolate-Pumpkin Layer Cake

Skip to next paragraph Time: 1 1/2 hours plus coolingchocolate-cake1

20 tablespoons (2 1/2 sticks) soft unsalted butter, more for greasing

2 cups flour, more for dusting

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups granulated sugar

3 eggs

1 1/2 cup plain pumpkin purée, canned, frozen or fresh

1 cup semisweet chocolate chips

1 cup chopped pecans

2 1/2 cups confectioners’ sugar

10 ounces unsweetened chocolate, preferably 99 or 100 percent, melted and cooled to room temperature

1 teaspoon vanilla extract.


1. Heat oven to 350 degrees. Use a little butter to grease two 9-inch round cake pans. Line bottoms with parchment paper. Butter and flour the paper. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.

2. Using an electric mixer, cream 8 tablespoons butter and the granulated sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time. Stir in pumpkin purée. Mixture may look slightly curdled. Stir in flour mixture about half a cup at a time until smooth. Fold in chocolate chips and pecans.

3. Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes. Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper. Let cakes cool completely.

4. In a large bowl, blend remaining 12 tablespoons butter and confectioners’ sugar together. Blend in chocolate and vanilla extract and beat until smooth.

5. Place one cake layer, smooth side up, on a platter. Ice top. Place second layer, smooth side down, on top; ice top and sides of cake.


Yield: 8 to 12 servings.

To make ahead: For fully frosted cake, put in freezer unwrapped; when frozen hard, wrap in plastic, then foil. Remove wrapping before defrosting.

Unfrosted cake layers out of their pans can be wrapped first, then frozen up to three weeks.

Frosting can be made up to 24 hours ahead and refrigerated, then brought to room temperature for at least one hour.

By Florence Fabricant

Published: November 12, 2008 – NY Times

Adapted from John Down, Christopher Norman Chocolates


Pumpkin Hummus

This dish offers a holiday-style twist on the traditional Middle Eastern spread. You can find pumpkin seeds–also called pepitas–in groceries and Mexican markets. Prepare up to a day ahead, and refrigerate.


10 servings (serving size: about 3 tablespoons hummus and about 3 pita wedges)


  • 4  (6-inch) pitas, each cut into 8 wedges
  • Cooking spray
  • 2  tablespoons  tahini (sesame-seed paste) **
  • 2  tablespoons  fresh lemon juice
  • 1  teaspoon  ground cumin
  • 1  teaspoon  olive oil
  • 3/4  teaspoon  salt
  • 1/8  teaspoon  ground red pepper
  • 1  (15-ounce) can pumpkin
  • 1  garlic clove, chopped
  • 2  tablespoons  chopped fresh flat-leaf parsley
  • 1  tablespoon  pumpkinseed kernels, toasted (optional)


Preheat oven to 425°.

Place pita wedges on baking sheets; coat with cooking spray. Bake at 425° for 6 minutes or until toasted.

Place tahini and next 7 ingredients (through garlic) in a food processor, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired. Serve with pita wedges.

**Tahini is a thick paste made of ground sesame seeds that can be purchased already prepared from many supermarkets and specialty stores.

Jackie Mills, Cooking Light, NOVEMBER 2005