Celebrating all things pumpkin with #PumpkinWeek is one of my favorite blogging events. Ever. Many thanks to Terri of Love and Confections for organizing this week. If you are looking for inspiration of what to do with those orange beauties, follow along.
Here are today’s #PumpkinWeek recipes
Pumpkin Drink Recipes
Pumpkin Pie Moscow Mule from Love and Confections.
Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline's Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor's Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy's Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.
Sweet Pumpkin Recipes
Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.
Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy's Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D's Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.
Pickled Pumpkin with Sage and Autumn Spices
Ingredients makes 2 pints
- 6 C pumpkin, cubed and cooked to fork-tender
- 2 fresh sage leaves
- 2 t yellow mustard seed, divided
- 2 t dill seed, divided
- 2 t fennel seed, divided
- 2 star anise
- 4 thin slices fresh ginger, peeled
- 3 C vinegar (I used an apple cider vinegar)
- 3 C organic sugar
- 1/2 C salt
In each jar, place 1 sage leaf, 1 t mustard seed, 1 t dill seed, 1 t fennel seed, and 1 star anise. Pack the cooked pumpkin to the shoulder of the jar.
In a small saucepan, bring sugar, vinegar, salt, and ginger slices to a boil. Pour the vinegar over the pumpkin and cover with a lid.
Place jars into a water bath and process for 10 minutes. Remove from water bath and let cool on a kitchen towel. Let cool for 12 to 24 hours. Check the seal and let stand in the cupboard for at least 2 weeks before eating.
Ohh! I never thought to make pickled pumpkin!! YUM!ReplyDelete
I love how you pickle everything Cam.... this pickled pumpkin sounds amazing.ReplyDelete
I do pickle a lot of things, don't I!? I hadn't really thought about it. It's just a great flavor profile that adds zing to our plates.Delete
I always love how creative your recipes are! I am not a fan of many pickled things but my fiance is so maybe he'd be down with trying this!ReplyDelete
What a beautiful way to preserve these and add some fun unique flavors to pumpkin!ReplyDelete
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