Tag Archives: pumpkin

Vegan Pumpkin Ice Cream Sandwiches

Vegan Pumpkin Ice Cream Sandwiches | Pale YellowI’m sure I’ve told this story before, but I’m going to tell it again, because it is one of my favorites.  A couple of years ago in the prime of my Shake Shack obsession I went to get a pint-to-go of my favorite custard, pumpkin pie.  They were featuring a concrete of real pumpkin pie blended with vanilla custard and that sounded fantastic!  Except, I wanted more pumpkin.  So I asked the man to make my concrete with pumpkin custard.

Vegan Pumpkin Ice Cream Sandwiches | Pale YellowHe told me it would be weird mixing two flavors and textures together, but I stood my ground.  Then he gave me a sample of pumpkin pie custard with an actual pumpkin pie piece to try and dissuade me.  I was not dissuaded, that was exactly what I wanted!  Needless to say I took double pumpkin pie concrete home and enjoyed every.single.bite.

Vegan Pumpkin Ice Cream Sandwiches | Pale YellowFast forward a year or two and I was at Culture Yogurt, the best froyo in the city and they were featuring pumpkin frozen yogurt and pumpkin pie mix-ins.  I asked the woman at the counter if it would be weird to mix them and she was like, “of course not!”  Clearly these were my people.

Vegan Pumpkin Ice Cream Sandwiches | Pale YellowAnyway, these ice cream sandwiches continue my love of pumpkin on pumpkin.  The pumpkin sugar cookie is chewy and tender with plenty of pumpkin spice love.  The vegan pumpkin ice cream is super creamy and full of pumpkin goodness.  I’ve tasted quite a few vegan ice creams and although I tasted the cashews (others did not), the texture was identical to dairy ice cream.  If you love pumpkin and pumpkin spice as much as I do, make a batch of these to keep in the freezer!  We’ve been enjoying them as a quick pick-me-up at work!

Vegan Pumpkin Ice Cream Sandwiches | Pale YellowOne Year Ago – Pumpkin Dip

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Vegan Pumpkin Ice Cream Sandwiches

Adapted from Minimalist Baker Ice Cream and Cookie Part

Yield – 20 sandwiches

 

Ice Cream

1 1/2 cups raw cashews

1 cup unsweetened almond milk

3 tablespoons olive oil

3/4 cup pumpkin puree

1/2 cup maple syrup

1/4 cup + 2 tablespoons brown sugar

1 1/2 teaspoons vanilla extract

1/2 teaspoons salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon cloves

Cookie for Sandwiches

1/2 cup vegan butter, room temperature

1/2 cup sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

1/4 cup pumpkin puree

1 1/2 cups + 1 tablespoon flour

1/2 tablespoon cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon cloves

1 tablespoon unsweetened almond milk

  1. Ice Cream – The night before making the ice cream place the bowl of your ice cream maker in the freezer and soak the cashews in water.
  2. In a blender puree all of the ingredients together until smooth and creamy.
  3. Churn in your ice cream maker according to your manufacturer’s directions.
  4. Place the ice cream in the freezer to harden.
  5. Cookie for Sandwiches – Preheat the oven to 350 ˚F and grease an 8×8” pan with shortening.  Line the pan with parchment paper and grease the paper.
  6. Cream the butter in the bowl of a stand mixer with the paddle attachment for one minute.  Add the sugars and vanilla and beat for another minute.  Scrape down the bowl and add the pumpkin.  Mix until well combined.
  7. Sift the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves together onto parchment paper.  Add to the mixer and mix on the lowest speed until just combined.  Mix in the almond milk.
  8. Evenly spread the cookie into the prepared pan and bake for about 15-20 minutes or until the top is slightly browned.  Let cool for 10 minutes in the pan and then remove to let cool completely.
  9. Assembly – Using a long serrated knife, cut the cookie into two layers.  Place one of the layers cut side up on plastic wrap and then place in the original 8×8” pan.
  10. Spread the ice cream evenly over the cookie layer.  Place the other layer cut side down on top of the ice cream and gently press together.  Wrap the giant ice cream sandwich in plastic wrap and freezer for several hours.
  11. Cut into pieces and wrap in parchment paper.  Store in the freezer.Vegan Pumpkin Ice Cream Sandwiches | Pale Yellow
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Pumpkin Pie

pumpkin pie | pale yellowAnother post saved from last year!  I remember my tiny corner with natural light and all of the large rolls of white paper I used to use.  Another memory of all the things I miss from Park Slope.  Yesterday was the New York City marathon and I used to live on the route, and it was a great time to be a New Yorker.  The cheering and the energy were always fantastic and it was a day of fun.  I miss hearing all the excitement this year, but at least I was warm in my house away from the wind!

pumpkin pie | pale yellowI’ll tell you the story that doesn’t want to be told because a certain someone does not think it’s right to talk about others on the internet.  But I love this story and it motivated me to make an entire pie for myself.  So pumpkin pie is my favorite food and I eat it maybe twice a year, it’s a food that requires a specific setting – like Thanksgiving dinner.  Last Thanksgiving I had one delicious piece, my aunt makes a great pie, and was excited because there were two pieces left in the fridge for the next day.  How delightful will that pie taste after shopping on Black Friday with my mom, aunts, and grandma?!?!  I come home, ready to sit on the couch and enjoy the saved piece of pie and it is GONE!

pumpkin pie | pale yellowThere were two pieces of pie left that morning and both were gone!  Oh the humanity!  It was not hard to figure out who ate BOTH pieces because there was only one certain someone at the house. I threw a slight hissy-fit and then he threw a hissy-fit because I was throwing one.  This is why I live 500 miles away!  So I got back to New York and made myself a pumpkin pie and I didn’t have to worry about anyone eating the last piece while I was out!

pumpkin pie | pale yellowThis isn’t a fancy pie, but it is homemade goodness.  I enjoy the recipe from the back of the Libby’s can and see no reason to go all crazy and use a different recipe, the classics are classics for a reason.  Clearly the recipe on the back of the can has been vetted a few hundred times so I know it works.  The pumpkin is creamy and full of fall spices.  The crust is tender and flaky and slightly crispy.  Obviously you need some whipped cream on top to make everything perfect.  I love you pumpkin pie!

pumpkin pie | pale yellowPrint the Recipe!

Pumpkin Pie
Crust adapted from Baker’s Illustrated, page 183
Filling adapted from Libby’s Pumpkin
Yield – 8-12 servings (or 1)

Crust
1 1/4 cups flour + more rolling
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons shortening, cold
4 tablespoons unsalted butter, cold
4-5 tablespoons ice cold water

Filling
3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 eggs
15 ounces pumpkin puree
12 ounces evaporated milk
whipped cream for garnish

  1. Add the flour, salt, and sugar to the bowl of a stand mixer and mix on low until combined.  Add in the shortening and mix until crumbly.
  2. Add in the butter and mix until small crumbs form.  Use your hands to mix it together if you need to.  Mix in the water lightly until the dough comes together.
  3. Wrap the dough in plastic wrap and refrigerate for at least an hour.
  4. Preheat the oven to 425 ˚F and roll out the dough to 1/4″ thick; place in a 9” pie pan.  Crimp the edges.  Place in the fridge while you make the filling.
  5. Whisk together the sugar, salt, cinnamon, ginger, cloves, nutmeg, and allspice in a small bowl and set aside.
  6. Beat the eggs in a large bowl and then beat in the pumpkin puree.  Stir in the the sugar-spice mixture.  Stir in the evaporated milk slowly until well combined.
  7. Pour into the crust and bake for 15 minutes.  Reduce the heat to 350 ˚F and bake for another 45-55 minutes or until the middle is no longer jiggly.
  8. Let cool on a wire rack before refrigerating.pumpkin pie | pale yellow

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Pumpkin Bread Pudding

Pumpkin Bread Pudding | Pale YellowI honestly didn’t think I would be able to get a in post today, but Sunday ended being a productive day.  So many recent posts have belabored my procrastination and everything I had to do but wasn’t doing.  Sunday was a delightfully productive day.  I did an appropriate amount of work for grad school, shopped for gifts, and did some cleaning.  Yay for me!

Pumpkin Bread Pudding | Pale YellowI even made some cookies.  Those won’t be posted for awhile because I have four pumpkin recipes to share first.  That’s right, FOUR!  I didn’t realize how many pumpkin things I’ve made in a row until I typed up all the recipes.  It wasn’t my intention to go pumpkin crazy, but apparently I was infected by all things autumn!

Pumpkin Bread Pudding | Pale YellowBread pudding has been on my to-bake list for awhile now and I was inspired when Mike and Angela sent me home with a giant loaf of Portuguese sweet bread, which is a Rhode Island specialty.  Angela made the bread into French toast which was fantastic!  The sweet bread has the taste and texture of Hawaiian sweet bread.  Fun fact – Rhode Island has the highest concentration of Portuguese people outside of Portugal!  Hence the delicious bread.

Pumpkin Bread Pudding | Pale YellowPumpkin bread pudding is kind of awesome!  It’s creamy and pumpkin-y and is full of warm fall spices.  The bread pudding didn’t look the prettiest and most appetizing, but I was surprised how good it was when I took my first bite.  It is so moist and flavorful!  The bread pudding is easy to make and would be a fantastic addition to any fall dinner or even Thanksgiving.  My coworkers and I gobbled this up at work all week!Pumpkin Bread Pudding | Pale Yellow

Print the Recipe!

Pumpkin Bread Pudding

Adapted from Smitten Kitchen

Yield – 8-10 servings

 

6 tablespoons unsalted butter

1 1/2 cups whole milk

3/4 cup pumpkin puree

1/2 cup sugar

2 eggs + 1 egg yolk

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon nutmeg

2 tablespoons pumpkin spice whiskey

5 cups cubed, day old Portuguese sweet bread (or Hawaiian sweet bread)

powdered sugar for dusting

  1. Preheat the oven to 350 ˚F and add the butter to a spring form pan (or pan of your choice).  Place the pan in the oven while it preheats to melt the butter.
  2. Meanwhile whisk together the milk, pumpkin puree, sugar, eggs, salt, spices, and whiskey.
  3. When the butter is melted, toss the bread cubes in the melted butter so they are all covered.  Pour the wet mixture over the bread.  Press down the bread so that it all coated.
  4. Bake for 25-30 minutes or until the custard is set.
  5. Serve warm or room temperature, dust with powdered sugar before serving.  Add a dollop of whipped cream if you’re feeling fancy!Pumpkin Bread Pudding | Pale Yellow

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Pumpkin Roll

Pumpkin Roll | Pale YellowWhere has my focus and perseverance gone?  I’ve been spending hours staring off into space instead of completing the mountains of work I have in front of me; blog posts, papers, readings, and projects to begin – it’s never ending.  My days of leisure are over and whenever I partake in a leisurely activity like cookbook reading or movie going or Call the Midwife watching, I suffer greatly and have to miss the fun due to my procrastination.  Enough of that, let’s talk about happy things.

Pumpkin Roll | Pale YellowLet just call this the official start of autumnal foods.  Apple cinnamon bread, apple pie overnight oatmeal, sweet potato tarts, and now pumpkin roll.  There is plenty of pumpkin spice in the future, this is not the end my friends.  After traveling up to Rhode Island last weekend I was completely surrounded by the gorgeous foliage; there is nothing like the bright colors of fall leaves to make the heart happy!

Pumpkin Roll | Pale YellowFall leaves aren’t the only thing full of beauty and wonder; cake rolls are quite magical.  At first they seemed like an impossible task, but after making two now, they are a breeze!  This cake features a new-to-me method that is novel and easy.  Roll the fresh-out-of-oven cake in a kitchen towel sprinkled with powdered sugar to cool completely.  This allows the cake to rest in a rolled state to reduce cracking in the finished product, genius!  This is the type of cake that look impressive, but is quite simple in practice.

Pumpkin Roll | Pale YellowThere is a moist, flavorful, but light pumpkin sponge cake full of fall flavors like cinnamon, nutmeg, cloves, and ginger.  Inside is a creamy and sweet cream cheese filling.  I hope you enjoy cream cheese frosting because this cake is packed inside!  The cake stores best in the fridge for midday slicing and snacking or it would make a gorgeous centerpiece on any autumn tablescape.  I think everyone needs a pumpkin roll in their life!

Pumpkin Roll | Pale YellowOne Year Ago – Apple Cake with Brown Butter Frosting

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Pumpkin Roll

Adapted from Gimme Some Oven

Yield – 8-10 pieces

 

Cake

3 eggs

1 cup sugar

1 teaspoon vanilla extract

2/3 cup pumpkin puree

1/4 teaspoon salt

1/4 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup flour

1/3 cup powdered sugar

Filling

8 ounces cream cheese, room temperature

6 tablespoons powdered sugar

pinch of salt

1 teaspoon vanilla

1 cup powdered sugar + extra for sprinkling

  1. Cake – Preheat the oven to 375 ˚F and grease a 10×15” jelly-roll pan.  Add parchment paper and grease the parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, beat the eggs and sugar together until pale yellow.  Beat in the vanilla and pumpkin puree until well combined, scrape the bowl as needed.
  3. Add the salt, spices*, baking powder, and baking soda, mix until well combined.  Add the flour and mix on low until it is just incorporated.
  4. Spread the batter evenly in the prepared pan.  Bake for 12-14 minutes or until the cake is set.
  5. While the cake is baking, sprinkle a dish towel with powdered sugar.
  6. When the cake comes out of the oven, invert it onto the prepared towel.  Use the towel to roll the cake with the towel between layers.  Let this rest on wire rack until the cake cools completely.
  7. Filling – In the bowl of a stand mixer with a paddle attachment, beat together the cream cheese and butter until light and fluffy.  Beat in the vanilla and salt.  Add the powdered sugar and mix first on low speed, and then on high speed.  This will give you fluffy filling.
  8. Carefully unroll the cake and spread the filling evenly inside.  Use the towel to help re-roll the cake.  Once rolled, wrap tightly in plastic wrap and refrigerate for at least an hour, if not overnight.
  9. Sprinkle with powdered sugar, slice, and serve!

* If you do not have 5 different spices, substitute and the spices above for 2 1/4 teaspoons pumpkin pie spice.Pumpkin Roll | Pale Yellow

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Pumpkin Bread

Pumpkin Bread | Pale YellowCan we call this sexy pumpkin bread?  Can pumpkin bread be sexy?  Can pumpkin anything be sexy?  Probably not.  However, with the dark background and shadows, this pumpkin bread looks quite seductive.  Pumpkin bread can be quite seductive; the spicy smells, the warmth of a freshly baked loaf, the crunchy top with a soft, tender interior, and most importantly the taste.  It’s all of fall in one fantastic bite.

Pumpkin Bread | Pale YellowHave I convinced you to make a loaf of pumpkin bread yet?  It’s easy enough and is probably my signature recipe.  I rarely make a recipe twice, yet I’ve made this same version, with very few changes, for almost ten years.  TEN YEARS!  I’m not that old, so that means I’ve been making this since I was in college.  My roommates from the B56-era knew autumn was welcomed in with a fresh loaf of pumpkin bread.  The ladies of Butler Street knew it too and now my coworkers have been initiated in the fall pumpkin bread tradition.

Pumpkin Bread | Pale YellowThe bread was polished in a few hours and made our CPR/AED training so much better.  I can now save lives, or as the instructor put it, I can keep you dead, but at least get oxygen to your brain.  True words.  I love that retired NYC firefighters teach teachers how to save lives, it’s a pretty sweet retirement gig.  Maybe I’ll teach people how to bake when I retire; only 25 more years!

Pumpkin Bread | Pale YellowI’ve made you this bread before; it was just in the form of muffins and truffles.  This is the best form – simple and scrumptious.  Since the bread has been consumed and I probably won’t make another loaf until 2015, I suggest you buy a can of pumpkin and make this bread yourself.  You can even buy a little jar of pumpkin pie spice instead of measuring out five individual spices!  Make yourself some sexy bread!

Pumpkin Bread | Pale YellowOne Year Ago – Peach and Lemon Soda

Print the Recipe!

Pumpkin Bread

Adapted from Pumpkin Bread Muffins via The Healthy College Cookbook, page 136

Yield – 1 loaf (8-10) servings

 

2 eggs

3/4 sugar

1/4 cup vegetable oil

1/4 cup unsweetened applesauce

1 teaspoon vanilla

15 ounce can plain pumpkin

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon allspice

cinnamon-sugar for topping

  1. Preheat the oven to 375 ˚F and liberally grease and flour the loaf pan.
  2. Whisk together the eggs and sugar until well combined.  Whisk in the oil, applesauce, and vanilla until mixed together.  Finally, whisk in the pumpkin.
  3. Stir in the powder, soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice until well combined.  Add the flour and mix until just combined.
  4. Pour the batter into the loaf pan.
  5. Make the cinnamon-sugar by combining 1/8 cup sugar with 1 tablespoon of cinnamon.  Sprinkle liberally over the top of the bread.
  6. Bake for 55-65 minutes until the top is crusty and a toothpick inserted comes out almost clean.
  7. Let cool for about 20 minutes on a wire rack and then remove the bread from the pan.  Allow the bread to completely cool.Pumpkin Bread | Pale Yellow

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Pumpkin Bundt Cake with Cream Cheese Frosting

pumpkin bundt cake with cream cheese frosting | pale yellowJust because it’s December, doesn’t mean I’m ready to give up pumpkin treats.  Winter officially starts December 21st and I plan on squeezing in a few fall treats before then!  If you’ve moved on to peppermint, gingerbread, and eggnog, pin this recipe now and make it next fall!  Or just go buy a can of pumpkin because this bundt cake is delicious anytime of year.

pumpkin bundt cake with cream cheese frosting | pale yellowThis fall I started going to a young adult group at my church and it has been a helpful setting to clear my mind and refocus my energy.  The group meets every other Wednesday which is perfect for the busy group. Each Wednesday people bring different snacks to share and I wish I could bring treats more often than I have.

pumpkin bundt cake with cream cheese frosting | pale yellowOn one particular Wednesday the Bishop was coming; it was kind of a big deal.  I didn’t want to be a show-off, but  I did want to be impressive.  Side note – I love being a show-off; when I bake something incredibly delicious, I know it’s amazing, I’m just acting low-key and modest.  Second side note – I’m an a-hole sometimes.  Few things are more impressive than a good old fashion bundt cake.  There is so much elegance in simplicity and bundt cakes are the epitome of simplicity.

pumpkin bundt cake with cream cheese frosting | pale yellowAll the ingredients are thrown together, baked in a lovely pan, and then glazed.  No fancy pipping or fondant; no layers or fillings – just delightful cake and a little frosting.  People tend to get excited by a bundt cake, myself included!

pumpkin bundt cake with cream cheese frosting | pale yellowThis particular bundt cake is super flavorful with fall spices and is moist and tender from the pumpkin.  Cream cheese frosting is a little tangy and pairs perfectly with the pumpkin cake.  Bonus – the cake keeps wonderfully in the fridge!  I made the cake Sunday and didn’t serve until Wednesday.  Considering there was little to no cake left at the end of the evening, I’d say it was a success!  Plus the Bishop took the first piece!

pumpkin bundt cake with cream cheese frosting | pale yellowOne Year Ago – Banana Bread with Hazelnuts and Chocolate

Print the Recipe!

Pumpkin Bundt Cake with Cream Cheese Frosting
Adapted from My Baking Addiction
Yield – 12-16 servings

Pumpkin Cake
2 1/4 cups sugar
1 cup vegetable oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
15 ounces canned pumpkin

  1. Preheat the oven to 350 ˚F and spray a bundt pan liberally with Baker’s Joy.
  2. In the bowl of a stand mixer with a paddle attachment, beat together the sugar and oil until well combined.  Beat in the eggs one at a time.  Scrape the bowl as needed.
  3. Whisk together the flour, soda, spices, and salt in a medium bowl.  Add the dry ingredients and pumpkin in alternating batches while the mixer in on low speed.
  4. Once all the ingredients are well combined, pour the batter into the bundt pan evenly.
  5. Bake for 60 minutes or until a skewer inserted comes out clean.
  6. Let cool for 10 minutes in the pan and then remove the cake.  Allow to cool completely on a wire rack.

Cream Cheese Frosting
4 ounces cream cheese at room temperature, 1/3 fat
1 tablespoon unsalted butter, room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon whole milk
ground cinnamon and nutmeg for topping

  1. In the bowl of a stand mixer with a paddle attachment, beat together the butter and cream cheese.
  2. Beat in the powdered sugar 1/2 cup at a time until light and fluffy.
  3. Beat in the vanilla and milk until the frosting reaches the desired consistency.
  4. Spread over the top of the cooled bundt cake and push the frosting over the edges.
  5. Sprinkle the top lightly with cinnamon and freshly ground nutmeg.
  6. Wrapped well the cake will keep for 3 days in the refrigerator.pumpkin bundt cake with cream cheese frosting | pale yellow

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Cheesy Pumpkin Orzo

Cheesy Pumpkin Orzo | Pale YellowI would say this is the last pumpkin recipe, but that’s not true, there is another one scheduled to drop next week!  This recipe, however, is the easiest pumpkin recipe.  Plus it’s kind of healthy and perfect for dinner.  Maybe you could whip up a batch before the Thanksgiving eat-fest begins.

Cheesy Pumpkin Orzo | Pale YellowIt’s one of those weeks when quick meals are a must: it’s a short week, Thanksgiving is tomorrow, and the weather in NYC has been horrible.  Comfort food is needed in my mouth!  Few things are more comforting than pasta and cheesy goodness.

Cheesy Pumpkin Orzo | Pale YellowSpeaking of bad weather, I’m really hopeful I can get out of town tomorrow morning.  My flight is at 6 a.m. and although the weather shouldn’t be a problem for me I’m worried about an early wake up and back up delays, boooooo.

Cheesy Pumpkin Orzo | Pale YellowThe pumpkin gives a lovely orange hue to the pasta that mimics decadent mac & cheese, but it’s pumpkin!  The pasta is creamy and spicy from the cayenne and nutmeg.  Parmesan adds saltiness and flavor, plus all the cheese!  Look no further for a fall spin on a classic comfort food!

Cheesy Pumpkin Orzo | Pale YellowOne Year Ago – Vanilla Cupcakes

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Cheesy Pumpkin Orzo
Adapted from Table for Two
Yield – 6-8 servings

4 tablespoons unsalted butter
4 tablespoons flour
3 cups vegetable stock, low sodium
1/2 cup milk, whole
1/2 cup water
3/4 cup pumpkin puree
16 ounces (1 box) orzo
1 1/2 cups freshly grated Parmesan (no Kraft…) + more for garnish
1 tablespoon (3-4 leaves) of sage finely chopped
a few grates of fresh nutmeg
1/4-1/2 teaspoon cayenne pepper, to taste
salt + pepper

  1. In a medium saucepan melt the butter.  Whisk in the flour; keep whisking so the flour fully incorporates and does not become lumpy.
  2. Whisk in the vegetable stock little by little to avoid lumps.  Whisk in the milk, water, and pumpkin puree.
  3. Cook the mixture for 10 minutes until it thickens, stir occasionally.
  4. Add the orzo and cook for 10-12 minutes until all the liquid is absorbed and the pasta is cooked.
  5. Stir in the cheese, sage, nutmeg, and cayenne.  Remove from the heat and stir in salt and pepper to taste.
  6. Serve immediately and sprinkle some more cheese on top.Cheesy Pumpkin Orzo | Pale YellowHappy Thanksgiving!

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