The jack-o’-lanterns are long gone but now is a great time to turn pumpkins into something edible and delicious! Pumpkin pie is always a good idea but we’ve put together a few unique pumpkin recipes you may not have tried (or heard of).
Thankfully the homes in Craig Ranch all have spacious kitchens and cozy nooks – perfect for cooking up one of these pumpkin recipes. Take a look at the ones we picked out – any of them are sure to be a hit at the fall festival, family gathering or Thanksgiving!
Spiced Pumpkin Biscuits
Ingredients: 9 oz all-purpose flour, 2 1/2 teaspoons baking powder, 1 1/4 teaspoons pumpkin pie spice, 1/2 teaspoon salt, 5 tablespoons chilled butter (cut into small pieces), 1/3 cup fat-free buttermilk, 3/4 cup canned pumpkin, 3 tablespoons honey
Prep: Preheat oven to 400°. Spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill for 10 minutes.
Combine buttermilk and honey, stirring with a whisk until blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir until moist. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 14 minutes or until golden. Remove from pan; cool for 2 minutes and serve warm.
Pumpkin & Red Pepper Soup
Ingredients (serves 6): 3 cups chopped peeled fresh pumpkin, 2 1/2 cups chopped red bell pepper, 1 1/2 cups chopped peeled sweet potato, 1/4 cup chopped green onions, 1 teaspoon five-spice powder, 1 teaspoon ground cumin, 2 teaspoons olive oil, 1 teaspoon minced fresh garlic, 3/8 teaspoon salt (divided), 5 cups no-salt-added chicken stock, 1 tablespoon unsalted butter, 1 tablespoon rosemary leaves (optional)
Prep: Preheat oven to 400°. Combine first 8 ingredients in large bowl. Sprinkle with 1/8 teaspoon salt; toss well. Place vegetable mixture in a single layer on a jelly-roll pan. Bake at 400° for 30 minutes or until tender, stirring once.
Combine vegetables, stock, and remaining 1/4 teaspoon salt in large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Place half of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in butter. Top with rosemary (optional).
Pumpkin Pie Shake
Ingredients: 2 cups vanilla reduced-fat ice cream (softened), 1 cup fat-free milk, 2/3 cup canned pumpkin, 1/4 cup packed brown sugar, 3/4 teaspoon pumpkin pie spice, 3 tablespoons frozen fat-free whipped topping (thawed)
Prep: Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with additional pumpkin-pie spice (optional).
We hope these recipes bring the family together and create an enticing aroma in your kitchen! To get more pumpkin recipes, go here. To take a look at a new home with the kitchen of your dreams, come see us at the Craig Ranch Information Center: 6850 TPC Drive, Suite 104, McKinney, Texas 75070.