I love the weeks before Halloween. It’s so much fun to see the creative ways people decorate their yards, and all of the scary (but in a nice way) products available for purchase. And of course, I really enjoy seeing the little kids dressed up in their costumes on Halloween night.
But for me, what I love most of all, is that Halloween signals the start of the ready availability of pumpkins, both canned and fresh, in my local stores. Now some (eh, probably most) of you have year-round cravings for chocolate. Me, not so much. But the moment the air starts turning crispy, I develop cravings for everything pumpkin.
A few weeks ago, at my drive-thru Starbucks, I noticed that they once again had pumpkin bread/loaf available. Even though I knew I shouldn’t, I couldn’t resist, and bought a piece (disclosure: I bought both the pumpkin bread and my tea). It was wonderful. However, it was also pricey. Surely, if Starbucks was selling pumpkin bread, pumpkins must once again be for sale in the stores?
Within a few days, my cupboards were stocked with cans of pumpkin puree. I’ve made both pumpkin flan and pumpkin bread — both delicious — and am thinking about making pumpkin bread again this weekend. However, I’ve also started noticing recipes for savory uses for pumpkin. I’ve never tried any of them, but have read recipes using pumpkin in savory soups, chili, and stews.
Have any of you used pumpkin in savory recipes? If so, what are your favorites? And, what are your favorite uses for pumpkin in desserts?