Pumpkins aren’t just good for carving scary faces and hanging candles in. They’re also a delicious ingredient for both sweet and savoury dishes. Here are a couple of ideas to help you get the most out of your pumpkins this fall.
Pumpkin Bread Pudding
Slice bread into 1″ cubes and leave out overnight to dry. On the next day, preheat the over to 350 F and butter a large baking dish. Whisk up egg yolks, whole eggs, and sugar with pumpkin, milk, cream, vanilla, and spice. Add bread and let it soak for 10 minutes. Pour the mixture onto the prepared dish and bake for 40-45 minutes or until the custard is set. Serve with caramel.
Pumpkin Cornbread
Combine flour, cornmeal, baking powder, and salt in a large bowl. In a medium-sized bowl whisk together milk, pumpkin, honey, 7 tablespoons of butter, and cream cheese. Add this to the cornmeal mix and mix it all together until it combines. Finally, pour the batter into a preheated pan and top with red onions and pepitas. Bake the mix for 25 to 30 minutes, or until a toothpick can be inserted in the cornbread and it comes out clean. Serve with a drizzle of honey.
