The 5 Best Ways to Eat Pumpkin

Halloween may be over, but that doesn’t mean that pumpkin fever is over. Pumpkin always seems to find its way into everything we eat and drink as it’s the most popular flavor during this time of year. But if you find you’ve had one too many Pumpkin Spice Lattes from Starbucks and need a change, here are a few pumpkin-perfect treats we know you’ll love!

Pumpkin Beer

Breweries from all over the country have once again crammed their barrels and stocked the shelves with fall’s favorite flavored beer. From now through Christmas you can find Pumpkin Beer at your favorite pub or liquor store. Sam Adams Harvest Pumpkin Ale, Blue Moon Harvest Moon Pumpkin Ale, Blue Point Pumpkin Ale and Dogfish Head Pumpkin Ale are just a few of the many popular names available now. Blue Moon is our fave!

Pumpkin Ice Cream

Pumpkin Ice Cream is an all-time favorite dessert. But why buy the already made stuff when cooking is a perfect way to procrastinate? So check out this recipe by StlToday to make your very own, homemade pumpkin ice cream.

Ingredients:

2 cups milk

1 (2-inch) piece cinnamon stick

½ teaspoon ground allspice

6 egg yolks

¾ cup firmly packed brown sugar

2 ½ cups heavy cream

4 cups pumpkin purée

3 tablespoons finely chopped fresh ginger (optional)

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

2. Whisk the egg yolks and sugar in a bowl until thick and creamy. The whisk should leave a trail when lifted. Pour the infused milk into the egg mixture, stirring well. Transfer into a clean saucepan and cook gently, stirring constantly, until the mixture thickens and coats the back of the spoon. Do not allow to a boil or the mixture will separate.

3. 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.

4. When the mixture is cool, stir in the cream, pumpkin purée and ginger, if using. Chill in the refrigerator for at least 3 hours, or overnight if time allows.

5. Pour the mixture into the bowl of an ice-cream maker and churn according to the machine’s instructions. Serve, or transfer to a rigid container and freeze until firm.

Pumpkin Cheesecake

What do you love more–cheesecake or pumpkin pie? We can’t decide either, so we’ll just make this amazing pumpkin cheesecake!

Ingredients:

Store bought graham cracker crust

Filling:

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pumpkin Muffins

There’s nothing like a delicious muffin to go with your morning coffee–or dare we say it, Pumpkin Spice Latte. This recipe is called Crumble-Top Pumpkin Muffins by VeryBestBaking.com.

Ingredients:

4 cups all-purpose baking mix

1 cup raisins, (optional)

2/3 cup quick or old-fashioned oats

2/3 cup granulated sugar

1 teaspoon ground cinnamon

1 can (30 oz.) LIBBY’S® Easy Pumpkin Pie Mix

2 large eggs

Streusel topping (recipe follows)

Preheat oven to 400° F. Paper-line or grease 24 muffin cups

Combine baking mix, raisins, oats, sugar and cinnamon in large bowl

Combine pumpkin pie mix and eggs in medium bowl; mix well

Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping

Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean

Remove from pans to wire rack; cool slightly (serve warm)

FOR STREUSEL TOPPING: Combine 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl

Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly

Roasted Pumpkin Seeds

Sweetness overload? Pumpkin can be savory too, and can serve as a healthier alternative to chips.

Once removed from the pumpkin, rinse your seeds in cold water to remove any remaining pumpkin flesh. Spread them out on paper towels to dry.

While they dry, preheat your oven to 300 degrees F.

Spray a cookie sheet with non-stick cooking spray. Spread the seeds on the cookie sheet, preferably in a single layer. Top with bits of butter or margarine, about ¼ tsp per bit, leaving a distance of about 3 inches in between bits. Sprinkle salt to taste.

Roast in the oven for 15 minutes. Then stir and drizzle Worcestershire or sprinkle Old Bay Seasoning to taste. Roast for another 15 minutes or until most of the seeds have browned. You may need to stir once more about 5 minutes before they are done.

Cool for 5 – 10 minutes. Place in a large bowl and enjoy!