For me, October means pumpkins. I am fascinated with them. I collect pumpkin recipes (along with potato salad recipes), and I decorate with pumpkins. One cookbook author called her passion for pumpkins a “love affair,” and that might be right for me, too.

When I was growing up in the ’40s and ’50s, pumpkins were orange, and they all looked alike, except for their size. Now, we have wonderful choices of shape, color, and texture. Who can resist visiting one of our county’s many pumpkin patches to select just the right ones for our recipes and our home decorations?  

The recipes for this month are from my collection. Remember that you can be creative with most recipes and make them your own. If you don’t have a pan that the recipe calls for, don’t hesitate to substitute; just try to “come close.” 

When it comes to pie crust, my mother was the “queen of pie” crust, but I am not! So, when Pillsbury came out with a commercial crust, I was elated. I know, I know, there’s nothing like homemade, but at least I can bake a pie!

The Ultimate Pumpkin Pie

Ingredients:

  • 1 unbaked pie crust for 11-inch pie pan (homemade or commercial)
  • Dried beans for pre-baking crust

Filling:

  • 1 (15-ounce) can pumpkin purée (not pie filling) (I use Libby’s)
  • 1/2 cup light brown sugar, lightly packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg 
  • 1/2 teaspoon kosher salt
  • 2 teaspoons grated orange zest
  • 3 extra-large eggs, lightly beaten
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 tablespoons dark rum
  • Rum Whipped Cream  (recipe follows)

Directions:

Preheat oven to 425 degrees. Line an 11-inch pie pan with unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with beans and bake the crust for 15 minutes, until the edges start to brown. Remove the beans and paper (save beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes. Reduce oven temperature to 350 degrees. In a large bowl whisk together pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour filling into baked pie shell. Bake for 55 to 65 minutes, until the filling is just set in the middle and a knife inserted in the center comes out clean. Set aside to cool completely. Serve with rum whipped cream. Serves 8 to 10.

Note: Commercial pie crust packages usually contain 2 crusts, so you will have enough dough to make an 11-inch crust. Use the leftovers to make some little tarts for the kids by cutting circles with a biscuit cutter, adding a little butter, sugar, and cinnamon, and fold in half. Seal edges with the tines of a fork and bake until golden.

Rum Whipped Cream

Ingredients:

  • 1 cup cold heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon mascarpone or créme fraiche
  • 1 tablespoon dark rum
  • 1 teaspoon pure vanilla extract

Directions:

Place cream in bowl of electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add sugar, mascarpone, rum, and vanilla and beat on medium-high until soft peaks form. Serve with the pumpkin pie.

This next recipe for a dip will surprise your guest when they find out you used canned pumpkin.   

Pumpkin Dip

Ingredients:

  • 8 ounces cream cheese, softened
  • 1/2 cup canned unsweetened pumpkins1 clove garlic, minced
  • 2 tablespoons minced onion
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/3 cup minced dried beef
  • 1/4 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons minced fresh cilantro
  • 1 long, skinny baguette, thinly sliced on the diagonal

Directions:

Beat together cream cheese, pumpkin, garlic, onion, cumin, and chili powder until smooth and creamy. Stir in beef, green and red bell peppers, and lime juice. Spoon into small serving bowl, sprinkle with cilantro, and chill. Serve with sliced baguette. Makes 2 cups

Note: Dried beef can be found in jars on supermarket shelves or packaged in the deli section.

Happy Pumpkin Days. Cheers!