Been hoarding canned pumpkin puree since the Great Pumpkin Shortage of 2011? Yeah, me too. These recipes are a perfect opportunity to use some up – without falling back on pie.
Don’t get me wrong. A good pumpkin pie is the king of autumn desserts. But compared to these dishes from our copy team’s pumpkin party? There’s no contest. Click on any (or all) of the savory and sweet titles or thumbnails below for a printable card you can add to your recipe box.
Pumpkin Mac & Cheese
1 pound dried cavatappi or penne rigate pasta
1 quart whole milk
1 stick butter, divided
1/2 cup flour
8 ounces apple-smoked Gruyère cheese, grated
8 ounces Cheddar cheese, grated
4 ounces crumbled Gorgonzola or blue cheese
1 15-ounce can pumpkin puree
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground mustard powder
1 tablespoon Italian seasoning
2 teaspoons crushed red pepper (optional)
1 1/2 cups panko bread crumbs
1/2 cup Pecorino Romano cheese, grated
1. Bring a large pot of salted water to a boil and cook pasta until just al dente. Drain, set aside.
2. Preheat oven to 375°F. Meanwhile, heat milk in a small saucepan over low heat, being careful not to let it boil or burn.
3. Melt 6 tablespoons butter in a large, heavy-bottomed pot over medium-low heat. Add flour and whisk constantly until combined, about 2–3 minutes. Add in the milk, whisking until smooth and thick, about 3–5 minutes. Remove from heat and stir in the Gruyère, Cheddar, and Gorgonzola cheeses, pumpkin puree, salt, pepper, nutmeg, cinnamon, ground mustard, Italian seasoning, and crushed red pepper.
4. Add the pasta and stir until evenly coated. Pour into one 10” x 14” baking dish, or use two slightly smaller ones.
5. Melt the remaining two tablespoons of butter in the microwave, then mix with the panko and Pecorino Romano. Sprinkle the bread crumb mixture over the top of the pasta and bake for 30–40 minutes, until top is golden brown and bubbly.
By Jess Huckins, Staff Writer
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