Fall Favorites: Going Beyond Pumpkin Pie


Pumpkin puree sous vide nominé

Fall is here and pumpkins are making their robust presence known. They bellow through entryways of grocery stores, they punctuate front porches in your neighborhood and all manner of decorative gourds get peppered on countertops and window boxes this time of year. But these fun gourds are so much more than a seasonal decoration and the default pie filling you became bored with years ago.

Here’s a few fresh ideas for what you can do with your pumpkins to excite your family and their palettes.

Creamy sous vide pumpkin pasta nomiku

Creamy Pumpkin Pasta

This delightful recipe not only incorporates the pumpkin puree, it also utilizes the pumpkin seeds as a garnish.

Ingredients

  • 1/3 cup Heavy Cream
  • 1/4 cup Grated Parmesan
  • 1 cup Sous Vide Pumpkin Puree
  • 1/2 teaspoon Nutmeg
  • 3 Tablespoon Unsalted Butter
  • 1 large Shallot – fine dice
  • 1 teaspoon Sea Salt
  • 4 servings Pasta, cooked according to packaged instructions
  • Olive oil, Salt, Pepper, Toasted pumpkin seeds, Parmesan, and Cayenne to taste

Directions

  1. In a small saucepan on medium high, warm up 3 tablespoons of butter and sauté the shallots until translucent.
  2. Add in the sous vide pumpkin puree, heavy cream, nutmeg, and salt and mix well. Add in parmesan cheese and whisk until uniform.
  3. Make pasta according to the package directions.
  4. Serve sauce with your pasta and top with a little drizzle of extra virgin olive oil, salt, pepper, toasted pumpkin seeds, parmesan, and a pinch of cayenne pepper.

Sous vide pumpkin curry sous nominé

Curried Coconut Pumpkin Soup

This soup is hearty and filling. Perfect for making big batches to serve whenever you need something to warm you up on these chilly fall nights.

Ingredients

  • 1 Small Sugar Pumpkin (about 2.5-3lbs) – cubed
  • 2 Tablespoons Butter
  • 4 Garlic Cloves – smashed
  • 1 Jalapeño – halved & deseeded
  • 1 Teaspoon Curry Powder (we used Jaswant’s Kitchen)
  • 1 Tablespoon Tomato Paste
  • 2 Cups Coconut Milk
  • 1 Teaspoon Smoked Sea Salt

Garnish

  • Cilantro
  • 1 Shallot – diced & fried
  • Shredded Coconut
  • Pumpkin Seeds
  • Cracked Pepper

Directions

  1. Set up Nomiku water bath and turn temperature to 83°C (181°F).
  2. In a gallon sized zip bag, add cubed pumpkin, jalapeño, smashed garlic, tomato paste, butter, curry powder, sea salt, and coconut milk. Sous vide for 1.5 hours.
  3. Remove from water bath and pour into a large bowl and puree using an immersion blender or pour into blender to puree in two equal batches.
  4. Pour into 4 serving bowls and top with cilantro, fried shallots, pumpkin seeds, and cracked pepper to taste.

Pumpkin creme brûlée sous vide nomiku

Pumpkin Creme Brûlée

This is the perfect elevated answer to “How can we do something better than pumpkin pie?” This is a great finale to an evening and everyone loves getting a blow torch involved!

Ingredients

  • 1 1/2 cups Heavy Cream
  • 1 Tablespoon Pumpkin Pie Spice
  • 5 Egg Yolks
  • 1/2 teaspoon Vanilla Bean Paste
  • Pinch of Salt
  • 6 Tablespoon Sous Vide Pumpkin Puree
  • 1/3 cup Granulated Sugar
  • 1 Tablespoon Brown Sugar

Directions

  1. Set up Nomiku water bath, but wait to adjust temperature. When cooking in mason jars, if the glass is placed directly into hot water there is a risk that it will crack. Slowly heating the glass avoids that chance.
  2. Pour the heavy cream into a small saucepan on medium-low heat and whisk in the pumpkin pie spice. Warm until it begins to lightly steam. Then remove from heat.
  3. In a mixing bowl, whisk together the egg yolks, vanilla bean paste, salt, pumpkin puree, both granulated sugar and the brown sugar until smooth.
  4. Slowly pour in the pumpkin spice cream mixture. Whisk constantly until blended.
  5. Divide the custard base among three 8oz mason jars and screw the lids on.
  6. Place the jars into the water bath and turn temperature to 85ºC (133ºF). Once water temperature has been reached, sous vide for 50 minutes.
  7. After 50 minutes, remove from water bath and let cool.
  8. Once cooled, move to refrigerator for at least 2 hours so the custard can set.
  9. When you’re ready to serve, top with 1 tsp granulated or light brown sugar and torch to create the brûlée. Torch lightly until crust is formed. Enjoy!
Looking for more ideas? We have a few more pumpkin-centric recipes including how to make PSL bitters (which are great for cocktails or lattes), a simple puree, pumpkin butter and more.




Tags: connected thanksgiving, fall, halloween, pumpkin, pumpkin spice.