One Pumpkin, Two Great Recipes!
4 Comments | Written on October 14, 2011 at 5:00 am , by Kristina Vanni
Did you see the “How to Make Pumpkin Puree” article yesterday? Today, I am going to show you how to make two delicious dishes from your homemade fresh pumpkin puree. With one pumpkin, you can create an entire family meal! It is cost effective and delicious.
Yesterday I demonstrated How to Make Pumpkin Puree on DaytimeTV and tomorrow I will be talking about these recipes on the radio! Check out http://letsdineoutshow.com/ and you can listen in to a live stream from your computer. It will air Saturday 10/15 at 4 PM on 590 KTIE in San Bernardino, CA.
For dinner whip up this unique and easy Pumpkin Chorizo Pizza. If you are a fan of pepperoni pizza, give this version a try. You won’t believe the flavorful pumpkin sauce instead of the traditional tomato-based pizza sauce!
Pumpkin-Chorizo Pizza (click here to view and print recipe)
2 Tablespoons olive oil, divided
12 ounce purchased pizza crust
1/4 cup finely chopped shallots
1 clove garlic, minced
1/4 teaspoon dried red pepper flakes
1 cup fresh pumpkin puree
1/4 teaspoon smoked paprika
1/8 teaspoon salt
1 cup cubed fontina cheese
1/4 pound thinly sliced Spanish chorizo
1 Tablespoon chopped fresh sage leaves
Directions:
Additional olive oil and chopped sage for garnish (optional)
Heat oven to 425 degrees. Brush 1 tablespoon olive oil over crust; set aside. Heat remaining tablespoon olive oil in a skillet over medium heat. Add shallots, garlic, and pepper flakes to hot pan. Sauté for 1 minute, stirring constantly. Stir in pumpkin puree, smoked paprika, and salt.
Cook, stirring, until sauce is thickened and hot. Spread sauce evenly over pizza crust; scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage.
Place pizza on a cookie sheet or directly on oven rack, if preferred. Bake for 12 minutes or until crust is golden and cheese is melted. If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.
Traditional Italian cannoli is given a seasonal twist in this recipe. Pumpkin puree is incorporated in the filling and pumpkin seeds garnish the ends.
Pumpkin Cannoli (click here to view and print recipe)
8 ounce container mascarpone cheese
3/4 cup fresh pumpkin puree
3/4 cup powdered sugar
1/4 cup whole milk ricotta cheese
1 teaspoon pumpkin pie spice
1/2 cup chopped pumpkin seeds (pepitas), divided
2 Tablespoons mini chocolate chips
1/2 cup heavy whipping cream
12 purchased cannoli shells (two 4-ounce boxes)
Additional powdered sugar for dusting
Directions:
In a large mixing bowl, stir together mascarpone cheese, pumpkin puree, powdered sugar, ricotta, and pumpkin pie spice until blended.
Fold in 1/4 cup of the pumpkin seeds and the mini chocolate chips; set aside. In a chilled mixing bowl, whip cream until stiff peaks form. Fold into pumpkin mixture.
Cover and chill for 1 to 2 hours. Right before serving, pipe pumpkin filling into cannoli shells, going all the way to the ends. Sprinkle the ends with remaining 1/4 cup chopped pumpkin seeds. Sprinkle shell with powdered sugar and serve.
Categories:
Around the World, Better Recipes, Celebrations and Parties, Dinner Tonight, Fast and Fabulous, Holidays, On A Budget, Sweet Tooth, Tips and Tricks | Tags: Dessert Recipes, Easy Dessert Recipes, Easy Pizza Recipes, Halloween Party Recipes, Halloween Recipes, Halloween Treat Recipes, Italian Dessert Recipes, Italian Dinner Recipes, Italian Recipes
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4 Responses to “One Pumpkin, Two Great Recipes!”
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[...] seeing this recipe, I was immediately struck by the idea of using pumpkin puree in place of tomato to make pizza [...]