Pumpkin: Three Ways

Pumpkin Bread Pudding

  • 2 cups pumpkin puree
  • 6 eggs
  • 2 cups half and half
  • 1 cup milk
  • ¾ cup sugar
  • ⅓ cup brown sugar
  • ¼ cup rum
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp nutmeg
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 8 cups bread cubes (stale bread is best)

1. Preheat oven to 350.

2. In a large bowl, whisk pumpkin puree, eggs, half and half, milk, sugar, brown sugar, rum, spices, vanilla, and salt.

3. Place bread cubes in a 9×13” baking dish. Pour liquid over the cubes and toss so that they’re all coated. Allow to sit for 15-20 minutes so that the bread soaks up some of the liquid.

4. Bake for about 45 minutes until the pudding puffs up and is just set. Serve warm or at room temperature with a spoonful of whipped cream.


Turmeric Roasted Pumpkin Seeds

  • Seeds from 1 large pumpkin (about 1 cup)
  • 1 tsp turmeric
  • 1 tsp salt
  • ¼ tsp cayenne
  • ¼ tsp cinnamon
  • 2 Tbsp olive oil

1. Preheat oven to 350.

2. Place a colander in a large bowl filled with water. Scoop the seeds from your pumpkin and transfer to the colander. Rinse and separate the seeds from any pumpkin flesh and pat dry.

3. Place seeds in a large bowl and toss with oil, salt, and spices.

4. Spread in a single layer on a baking sheet and roast, stirring every 5-10 minutes until golden.

5. Allow to cool and store in an airtight container.


Thai Pumpkin Curry


1. Sauté shallot in coconut oil until it begins to soften. Add curry paste and fry until oil begins to separate.

2. Pour in coconut milk, stir, and simmer until sauce is blended. Add pumpkin cubes, partially cover the pot, and simmer until the pumpkin is tender.

3. Add cooked protein such as tofu, cubed chicken, or pork to make a heartier dish.

4. Season with fish sauce, lime, and brown sugar. 

5. Serve with hot jasmine rice, chopped cilantro, and lime wedges.

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