So Much More Than Pie

There are more than 40 types of pumpkins and just as many ways to prepare them. Be sure to use a cooking or baking variety, as the pulp is less tough and stringy, then bake it into rich soups, crispy snacks and super sweet sippers. Those large field pumpkins – they’re best served with a candle inside. Most of these recipes start from this basic pumpkin purée: Remove and discard the stem. Cut pumpkin in half, remove seeds and stringy bits. Place cut-side down on a baking sheet lined with foil. Bake at 350 degrees until pulp is soft (1 to 2 hours, depending on size). Remove skin while pumpkin is still slightly warm. Purée pulp in a food processor or blender until smooth. A 5-pound pumpkin yields about 4 cups purée and freezes for up to 6 months. 1. Jam Combine 3½ cups purée, ¾ cups apple juice and 1 cup packed, light brown sugar in a large saucepan. Add vanilla, ginger, cinnamon, cloves, and/or nutmeg to taste. Bring to a boil, then simmer, stirring often, 30 minutes or until it reaches consistency of jam. Use atop toast or warm biscuits. 2. Hot chocolate Whisk together 1½ cups milk, 1 tablespoon purée, 1 tablespoon unsweetened cocoa, 2 tablespoons sugar and your choice of nutmeg, cinnamon, vanilla or cloves. Heat slowly. Pour into a ceramic mug and enjoy by the fire. 3. Waffles Stir together 2 cups flour, ¼ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon and ¼ teaspoon salt. In a separate bowl, whisk together 2 eggs, 1 teaspoon pure vanilla, 1½ cups whole milk, 4 tablespoons unsalted melted butter and 1 cup purée. Pour wet ingredients over dry mixture and stir. Cook in waffle iron. 4. Bisque Sauté 1 medium onion in 2 tablespoons butter until transparent. Add 4 cups vegetable or chicken stock, 2½ cups purée, 1 teaspoon freshly grated ginger, 1 teaspoon chopped fresh thyme, salt and pepper. Bring all ingredients to a boil, reduce heat and simmer, uncovered, for 30 minutes. Cool slightly, then, working in batches, purée mixture in a blender or food processor. Return to pan, bring to a boil, then reduce heat and simmer, uncovered, for another 10 minutes. Add ½ cup heavy cream. Gently re-warm and serve immediately. Serves 6. 5. Pumpkin-infused vodka Remove and discard seeds, strings and rind from a wedge of fresh pumpkin. Cut wedge into 1-inch chunks, place in a Mason jar and fill with vodka. Add 2 tablespoons allspice and pod and seeds from 1 vanilla bean, cut in half lengthwise. Seal. Refrigerate for 1 week to 3 months. (Flavor intensifies as it infuses.) Filter vodka through a fine mesh sieve. Mix with simple syrup and a fresh ginger garnish. 6. Jamaican rice In 2 teaspoons vegetable oil, sauté 1 small, diced onion and ½ pound fish cut into bite-sized pieces. (Traditionally made with salt fish, substitute cod or leave the fish out entirely.) Add 1 cup peeled and diced pumpkin, 3 cups water, 1 cup coconut milk, 2 tablespoons butter, pinch of salt and 1 sprig of fresh thyme. Simmer until pumpkin is soft. Add 2 cups white rice and steam, covered, until the liquid is absorbed. Remove thyme. Purists add a whole Scotch Bonnet pepper while the rice steams, but you may prefer hot sauce on the side. Serves 4 to 6. 7. Chips Slice fresh pumpkin pulp in very thin slices on a mandolin. Toss in canola oil, kosher salt and pepper, and bake in 375-degree oven for 10 to 15 minutes. Serve with barbecue sauce, ketchup or herbed mayonnaise. 8. Sweet sugar-roasted seeds Boil the seeds in salted water for 10 minutes. Coat in melted butter, brown sugar, nutmeg and cinnamon, and roast in 300-degree oven for 20 minutes.