Delectable Pumpkin Recipes to Add to Your Fall Entertaining Rotation
By Anne Valgoi
Cover and Above Photo(s) taken by Lori Shield @ldsgram
Happy Fall Y’all ! Hailing from Vermont and presently living in Atlanta, the autumn season is my favorite time of year. I love the foliage and the delicious seasonal food options. I was asked to write about “all things pumpkin” this month so I opted to reach out to my girl tribe for some assistance with tried and true recipes. They did not disappoint!
My sister-in-law, Lori Davis Shield, shared with me a new savory fall recipe that she and my brother recently prepared. The dish has an amazing array of flavors and is absolutely scrumptious. I highly recommend it and am sure that it will become a requested favorite for the family (and it is simpler to prepare than it actually looks).
Pumpkin Cheese Stuffed Pasta Shell Bolognese Bake
(from Tieghan Gerard at www.halfbakedharvest.com)
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Calories: 492 kcal
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
¾ pound lean ground chicken or beef
2 cloves garlic, minced or grated
1 tablespoon dried oregano
2 teaspoons fennel seed
2 teaspoons smoked paprika
1 pinch crushed red pepper flakes
kosher salt and black pepper
1 (24 ounce) jar marinara sauce
1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 pound jumbo shells
1 (14 ounce) can pumpkin puree
2-3 cups shredded fontina cheese
¼ cup crumbled blue cheese (optional)
2 tablespoons chopped fresh sage
¼ teaspoon ground nutmeg
½ cup provolone cheese, cubed
To make vegetarian: just omit the meat. No other changes needed.
To make ahead: complete the recipe through step 5. Let cool, store in the fridge until ready to serve!
Another favorite pumpkin recipe was shared upon request by my close friend, Cheryl McDougall and she received it from a dear friend in Seattle about 30 years ago. Cheryl usually makes this delicious dessert seasonally for our ladies’ tennis team. It is a definite crowd pleaser- even our tennis opponents have raved over this sweet treat.
Pumpkin Cake Rolls
3 eggs, slightly beaten
1 cup sugar
2/3 cup solid pack pumpkin
1 teaspoon lemon juice
¾ cup flour
1 teaspoon cinnamon
1 teaspoon ginger
1 cup chopped pecans
1 teaspoon nutmeg
½ teaspoon salt
1 cup powdered sugar
4 Tablespoons softened butter
8 oz softened cream cheese
Beat ingredients until smooth. Spread on cake. Re-roll and refrigerate
overnight. Optional: sprinkle top with more chopped pecans.
Slice and serve. Delish!
My husband’s sister and her husband founded Vermont Rolling Pins and Company several years ago. Cyndi and Ken Freeman are true artisans and are long time Vermonters as well. Ken is a skilled wood turner and is passionate about his talent. He individually lathes the wooden rolling pins to perfection. Each has a different style, shape, and wood grain as shown on their website www.vermontrollingpins.com.
Additionally, every month (prior to Covid-19), my sister in law, Cyndi, would host a Pie Club Meeting in her beautiful Vermont home. The small group would traditionally gather in her cozy kitchen and prepare mouth-watering delectable. Below is one of their special recipes which they graciously shared with us.
Above Photo taken by Cyndi Freeman http://cyndifreeman.com
Delicious Deep Dish Pumpkin Pie
from Vermont Rolling Pins & Co.
1 ½ cups All Purpose flour
2 Tablespoons confectioner’s sugar
Dash of salt
12 Tablespoons unsalted butter
1 chilled egg
Water if necessary, a tablespoon at a time
1 small pie pumpkin
8 oz whipped cream cheese (room temperature)
¾ cup of light brown sugar
¼ teaspoon salt
2 eggs, slightly beaten
1 pint whipping cream (1 cup for filling and 1 cup for whipped cream to top pie)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon, grated whole nutmeg
I have more pumpkin recipes from my girl tribe including my grandson’s favorite “pumpkin pancakes” for those relaxing fall Saturday mornings and a delicious steamy pumpkin soup. Perhaps I will share in the future…
For now, enjoy and happy eating!