Sure you could open a can of pumpkin puree anytime of year, but it feels like the most natural thing to do in sync with squash season---when the leaves start to drop and the cooler air begs for warm spices, such as cinnamon, nutmeg and ginger.
And yes, you could cook and puree fresh pumpkin yourself instead of going with the can. (If you do, be sure to get a smaller “pie pumpkin” aka “sugar pumpkin,” becasue big carving pumkins are watery and stringy. I learned that the hard way.)
But canned pumkin puree is one of those healthy convenince foods that don’t compromise flavor or nutrition, so why not make life easier and have it at your fingertips? It is one of the best sources of beta carotene, (which gives it its gorgeous color) it’s rich in fiber, and it is good for so much more than pie. Here are three recipes that showcase how versatile pumpkin puree can be, in both sweet and savory dishes. Enjoy!
Pumpkin Spoon Bread
Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post
This easy to make, souffle-like dish is resplendent with autumnal color and flavor. Both elegant and homey, it can be served as a vegetarian main or as a side with roasted meat or poultry.
Creamy Tomato Pumpkin Soup
Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post
In this velvety tomato soup, pumpkin puree, coconut milk, cinnamon, nutmeg and ginger provide layers of dynamic, warming flavor that ring of Caribbean cuisine. It will warm your belly and your heart.
Pumpkin Brown Rice Pudding
Photo by Deb Lindsey for The Washington Post
Rice pudding is one of those luscious desserts that lend themselves easily to a healthful upgrade. Using short-grain brown rice helps thicken the mixture beautifully while giving the pudding a nutty taste and better nutrition. Pumpkin puree adds even more creaminess and, with the addition of cinnamon, ginger and nutmeg, turns this dessert into a delightful flavor mash-up of rice pudding and pumpkin pie.