If you've ever cracked open a can of pumpkin, there's a good chance it was grown and produced up the road in Morton, just outside of Peoria. According to the University of Illinois Extension, Illinois farmers harvested more than twice as many acres of pumpkins in 2022 as the next five states combined, with production exceeding 634 million pounds. Growing this humble squash is big business in this state and good for more than just making pies. From soups to muffins to homemade dog biscuits, pumpkin puree is an affordable and convenient way to add flavor and nutrition to an array of recipes.
No matter what color a pumpkin's outside is, its bright orange interior is the first indicator that it's a nutritional powerhouse full of beta carotene, an antioxidant that's converted to vitamin A in the body. Low in calories and rich in fiber, pumpkin is also a great source of vitamin K and potassium. Whether you're craving sweet or savory, this pantry-friendly ingredient is a delicious way to welcome in the season.
Pumpkin mac and cheese
1 large flat-sided pumpkin, about 10-12 inches in diameter (optional)
Ingredients:
1 pound elbow macaroni or shells
6 tablespoons butter, divided
1 cup breadcrumbs
2 cloves garlic, minced
¼ cup flour
2 1/2 cups half-and-half or whole milk, warm
¼ teaspoon each freshly grated black pepper and nutmeg
½ teaspoon dry mustard
8 ounces cream cheese
1 can pumpkin puree
1 ½ pounds freshly grated cheese, divided (I prefer a mixture of parmesan and gruyere)
Salt to taste
Preheat the oven to 375 degrees. To bake the mac and cheese in a pumpkin, wash the pumpkin before placing it flat side down on a cutting board. Cut the pumpkin in half just above the stem to form a bowl. Scoop out the seeds and flesh, then lightly coat the inside of the pumpkin with olive oil or cooking spray before placing it cut side down on a foil lined baking sheet. Bake for 35-40 minutes until the pumpkin can be pierced with a knife but still holds its shape. Alternatively, you can simply butter a 9-by-13-inch baking dish and proceed with the recipe.
While the pumpkin bowl bakes, make the mac and cheese. Bring a large pot of salted water to boil and cook the pasta according to the package directions. Do not overcook. Drain the pasta and transfer it to a mixing bowl and toss with one tablespoon of butter.
Meanwhile, melt the remaining butter in a saucepan. Add about a tablespoon of the melted butter to the breadcrumbs and mix well. Set aside.
Add the minced garlic to the remaining butter in the saucepan and cook over medium heat until the garlic just begins to sizzle. Add the flour and stir to form a thin paste and cook until lightly golden. Whisk in the warm cream along with the spices, mustard and pumpkin puree. Continue to cook, whisking constantly, until the mixture begins to bubble and thicken. Add the cream cheese in small dollops and whisk until smooth. Reduce heat to low and simmer for five minutes before removing from the heat. Add one pound of the grated cheese to the sauce and mix well to combine. Season with salt and cayenne pepper to taste, then pour the sauce over the pasta and mix gently to combine.
Carefully turn over the baked pumpkin on the baking sheet before filling it with the pasta mixture (or transfer pasta to a greased baking dish). Add the remaining cheese to the breadcrumb mixture and mix well before sprinkling over the top of the pasta. Reduce the oven temperature to 350 and bake the pasta filled pumpkin for 45 min, until the top is golden and bubbly. Let the mac and cheese rest for 15 minutes before serving.
Pumpkin surprise muffins
For the streusel:
½ cup butter, melted and cooled
¼ cup packed brown sugar
¼ cup flour
½ teaspoon salt (omit if using salted butter)
¾ cup chopped toasted nuts or pepitas
For the muffins:
½ cup butter
2 cups flour (I like to use a mixture of all-purpose and whole wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt (use ½ teaspoon if using salted butter)
1 tablespoon pumpkin pie spice (or use 2 teaspoons cinnamon and 1 teaspoon ginger)
1 can pumpkin puree
3 eggs
1 cup dark brown sugar
cup maple syrup or honey
8 ounces cream cheese
For the glaze (optional):
1 cup powdered sugar
cup maple syrup
A tiny pinch of salt
Preheat the oven to 375 degrees and line two muffin tins with paper muffin cups (this recipe makes a bit more than will fit in a standard muffin tin).
First make the streusel. Melt the butter in a saucepan and transfer it to a small mixing bowl. Add the remaining streusel ingredients and mix well. Set aside.
To make the muffin batter, melt the remaining butter in the saucepan over medium heat and allow it to brown lightly, until it is mahogany colored and has a nutty fragrance. Set aside to cool. In a mixing bowl combine the flour, baking powder and soda, salt and spices and mix well. In a smaller bowl combine the pumpkin puree, eggs, brown sugar, syrup or honey and the room temperature brown butter. Add the pumpkin mixture to the dry ingredients and mix gently until just combined. Spoon ¼ cup of the batter into the lined muffin cups. Dollop a tablespoon of cream cheese on top of each muffin, then sprinkle with the streusel. Transfer to the oven and bake until the muffins are golden and a toothpick comes out clean when inserted into the center of the muffin. Let the muffins rest for two to three minutes before turning out onto a wire rack to cool.
While the muffins are baking make the optional glaze by whisking together the powdered sugar, syrup and salt until smooth.
