Savory Pumpkin Bread Pudding

When I was a kid, June was by far my favorite month. School got out for the summer, it was my birthday, we had that perfect spring weather�sunny and warm but not full on summer hot�and our field was filled with little purple flowers. And did I mention my birthday is in June? Of course I loved summer and also other months with holidays (particularly ones where I received gifts and/or cake and/or cookies), but I didn�t see how anyone could love any month better than June.


Now that I�m an adult and live in a place where spring is usually rainy and grey, I�ve grown to really love October (except for when, you know, it�s also rainy and grey). I�ve always loved Halloween and cuddling up with a warm treat and a scary movie (oh and my mom�s birthday� happy bday ma!), but didn�t always fully appreciate the changing colors on the trees, the crisp and cool but still sunny fall days, the pumpkin everything (sidenote, Evan and I saw a sign on a bank for a Pumpkin Spice Membership Level� sorry pumpkin spice, that�s just too far). Now I love all those things, and appreciate the opportunity to slow down and rest and stay indoors guilt-free, something that Seattleites don�t do during the summer months. Oh, and did I mention my wedding anniversary is in October (we celebrated our 2nd wedding anni earlier this month... with a trip to Italy... which I'll eventually hopefully tell you about)? #allthegiftsandcakesplease

In honor of all things pumpkin and October, I�ve once again teamed up with the best of the best to give you all the pumpkin recipes you�ll ever need�sweet, savory, pumpkin spicy, pumpkin squashy, and everything in between. It�s Sara at Cake Over Steak�s #virtualpumpkinparty (plus co-host Aimee of Twigg Studios!). And I�m bringing a savory, cheesy pumpkin bread pudding that should also have a place on your Thanksgiving table next month, because it�s basically stuffing/dressing on steroids. To see the full list of amazing pumpkin party recipes (there are TONS) head over to Sara's site and Aimee's site! 

Unrelated: if you want to talk Westworld theories...LET ME KNOW! I�ve been aggressively debating certain storyline and character theories with friends all weekend, and am basically scaring them all away� so you know, I need new friends to scare away. 

Savory Pumpkin Bread Pudding with Bacon, Mushrooms, and Caramelized Onions
Note: there are a few different steps, so be sure to read through the whole recipe before getting started. 

1 small sugar pie pumpkin (or other pumpkin or winter squash)
6 thick slices of bacon, diced 
1 medium sweet onion, halved and thinly sliced
8 oz crimini mushrooms, sliced
1 tablespoon butter
2 teaspoons fresh thyme
1 clove garlic, minced
� teaspoon salt
1 loaf of stale/ crusty french or rustic bread, cubed (about 8-9 loose cups)
2 cups shredded gruyere cheese 
3 eggs
1.5 cups heavy cream
� cup chicken broth 
Heavy pinch of salt + fresh ground black pepper

Preheat oven to 425 degrees F. 

Cut pumpkin in half, and scoop out the innards. Save for roasted seeds (or whatever). Cut into roughly 3 inch pieces, and place on a baking sheet. Roast in oven for about 30 minutes--pumpkin should be just tender but not super soft. Let cool enough to handle it, and then remove peel (either peel off or cut). Cut pumpkin into bite-sized cubes, should have about 4-5 cups worth, and put in a large bowl. Set aside. 

While pumpkin is in oven, prepare the other filling ingredients.

Once you remove pumpkin from oven, turn temp down to 350 degrees F. Spray two 8x8 pans (or one larger, or many smaller) with cooking spray. 

Note: if your bread is fresh, just put the cubed bread on a baking sheet in the oven for about 20 minutes, until it�s a little crustier. 

Cook bacon in a skillet, until crispy, set aside to drain, but leave grease in skillet. 

With heat on medium, add onion, and caramelize until golden (turn down heat if they�re getting too dark). About 15-20 minutes. Add mushrooms and butter, and cook another 5-10 minutes, until mushrooms are saut�ed through. Add thyme, garlic, and salt, and cook until garlic is fragrant, a couple of minutes. 

Add bacon and onion mixture to the pumpkin cubes. Toss lightly until combined, and then add cheese and bread, tossing gently until everything is evenly mixed. 

In a smaller bowl, whisk together eggs, cream, broth, salt, and pepper. Pour over bread mixture, and using your hands, toss to make sure everything is coated. Add to baking dish.

Bake for 30-40 minutes (depending on the size of dishes you use). It�s done when the cheese is all melty, it�s golden on top, and springy to the touch. 

Don't forget to visit Sara's site and Aimee's site for a giant list of #virtualpumpkinparty recipes... from cakes to drinks to savory to sweet and everything in-between! 

Pumpkin Pulled Pork Burrito Bowls

If you can't get enough pumpkin this October, have no fear. Sara at Cake Over Steak decided to throw a #virtualpumpkinparty, and invited over 70 bloggers to share all things pumpkin! We're basically going full-on pumpkin cannon on the internet today! 

I knew right away I wanted to make something savory for the pumpkin party. And I knew right away I wanted it to be something Mexican-inspired with a heavy dose of fall flavors. Enter: pumpkin pulled pork burrito bowls! 
Pork, cooked until tender and shreddy, in a mixture of pureed pumpkin, apple cider, and warm fall spices like cinnamon and cloves combined with Mexican flavors like cumin and chili powder. When its done, the pork is in a thick pumpkiny sauce, which is amazing piled on top of rice and beans, and topped with cool, creamy avocado, fresh cabbage and cilantro, pepitas and baked tortilla strips for crunch, and a dollop of sour cream. Tons of texture and flavor! All things burrito and all things fall in one bowl!  


Pumpkin Pulled Pork Burrito Bowls
Cooked white or brown rice mixed with a bit of chopped cilantro, fresh lime juice, and a pinch of salt
Pinto beans, cooked and warmed
Pumpkin pulled pork (recipe below)
Thinly sliced cabbage
Diced or sliced avocado
Cilantro
Pepitas/ roasted pumpkin seeds
Tortilla chips or baked tortilla strips 
Sour cream
Hot sauce

Layer ingredients in bowl, in order listed. Use as much or little of each item as desired. 

Pumpkin Pulled Pork
Makes enough for about 4 burrito bowls

1.5 lb pork shoulder or loin
1 small can pumpkin puree (NOT pumpkin pie mix, make sure it�s just pumpkin. Or use homemade, about 2 cups)
1/2 cup apple cider 
Juice of half a lime (reserve other half for rice)
1/2 white onion, diced
Two cloves garlic, minced
half teaspoon of each: cumin, cinnamon, chili powder, oregano
Two whole cloves
1/2 teaspoon salt
pepper

Preheat oven to 350. 

Trim major fat off of pork shoulder (ok to leave a little bit, but get as much as you can), and cut pork into 4-5 big chunks, and pat dry. 

On the stovetop, heat a large oven-proof stockpot over medium-high. Sear each pork piece, just 1-2 pieces at a time, (too many in the pot will make it steam) on each side until just browned. 

Whisk together pumpkin, cider, lime, onion, garlic, spices, cloves, salt and pepper, and pour into pot with all the seared pork chunks. 

Bake covered for about 3 hours, until pork is tender enough to shred easily with a fork. Check after about 2 hours, and add 1/2 cup of water if sauce seems too thick.  

Right in the pot, shred with a fork and stir into the sauce (remove any fat pieces that might be in there). The pork should be fall-apart tender.



Wait, there�s more! 
An insane amount of delicious pumpkin recipes await you. From cookies, cakes, and milkshakes to pastas, soups, and cocktails! Check out all the other Virtual Pumpkin Party participants:

Savory things:
B. Britnell: Pumpkin & Goat Cheese Macaroni 
I Am a Food Blog: Roasted Pumpkin and Pork Stuffed Shells 
Well and Full: Harissa-Spiced Pumpkin Gnocchi 
Two Red Bowls: Pumpkin & Caramelized Onion Galette 

With Food + Love: Creamy Pumpkin Polenta with Balsamic Roasted Beets
Feed Me Phoebe: Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table: Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame: Pumpkin Ricotta Gnudi
Earthy Feast: Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto 

The Bojon Gourmet: Pumpkin Flatbread with Gruy�re and Crispy Sage (gluten-free)
Tending the Table: Roasted Pumpkin with Tamarind and Coriander Chutney
My Blue & White Kitchen: Roasted Pumpkin Risotto with Crispy Prosciutto
Le Jus d'Orange: Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist: Japanese Pumpkin Temaki with Ginger Kale Chips
Heartbeet Kitchen: Pumpkin Swirled Mashed Potatoes
Okie Dokie Artichokie: Creamy Pumpkin and Chorizo Pasta Bake
Kale & Caramel: Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
Sprouted Routes: Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)

Breakfast things:
A Couple Cooks: Pumpkin Spice Almond Butter 
Girl Versus Dough: Pumpkin Challah 
Kitchen Konfidence: Yeasted Pumpkin Waffles with Candied Ginger 
Chocolate + Marrow: Pumpkin Scones with Cinnamon Butter Swirl 
Salt & Wind: Apple Cinnamon Pumpkin Muffins with Pepita Streusel 
A Cookie Named Desire: Pumpkin Crepes with Cinnamon Ginger Cheesecake 
Erin Made This: Pumpkin Rye Waffles with Coconut Caramel 
Brewing Happiness: Caramelized Apple Pumpkin Muffins
The Speckled Palate: Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Tasty Yummies: Grain-Free Pumpkin Spice Pancakes
The Little Epicurean: Maple Pumpkin Butter Brioche Toast
Vigor and Sage: Maple Pumpkin Harvest Smoothie
The Fauxmartha: Baked Pumpkin Donuts
The Sugar Hit: Pumpkin Everything Bagels

Dessert things:
Cake Over Steak: Pumpkin Ginger Cookies with a Vanilla Glaze 
Snixy Kitchen: Black Sesame Pumpkin Mochi Cake 
Hungry Girl por Vida:  Pumpkin Chocolate Crumb Cake 
Donuts, Dresses and Dirt: Pumpkin Spice Latte Truffles 
The Frosted Vegan: Dark Chocolate Pumpkin Gingersnaps 
Warm Vanilla Sugar: Dulce de Leche Pumpkin Ice Cream + Affogato 
An Edible Mosaic: Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream 
The Pig & Quill: Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream 
Nommable: Pumpkin Moon Pies 
The Crepes of Wrath: Pumpkin Pie Cake 
The Swirling Spoon: Pumpkin Hand Pies 
Beard and Bonnet: Pumpkin Spice Pizzelle Ice Cream Sandwiches 
My Name is Yeh: Pumpkin Slice and Bake Cookies 
Broma Bakery: Pumpkin Pie White Chocolate Brownies 
Sprinkled with Jules: Pumpkin Spice French Macarons 
Feast + West: Dark Chocolate Pumpkin Seed Toffee Bark 
Fix Feast Flair: Japanese Pumpkin Spice Cheesecake with Quick Caramel 
Appeasing a Food Geek: Pumpkin Ale Cake 
Long Distance Baking: Pumpkin Pie Ice Cream + Pumpkin Pancakes
Fork Vs. Spoon: Pumpkin Buttermilk Pudding
Alyssa & Carla: Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe: Pumpkin Spice Toffee 

Blogging Over Thyme: Homemade Candied Pecan Pumpkin Ice Cream Drumsticks 

Cookie Dough and Oven Mitt: Pumpkin Gingersnap Pie
Style Sweet CA: Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly: Pumpkin Orange Brulee Pie
P�te � Chew: Pumpkin Almond Cake with Almond Butter Frosting 

Southern Souffl�: Sorghum Pumpkin Souffl�s

SugarHero!: Cinnamon Swirl Pumpkin Pound Cake 

Tried and Tasty: Whole Wheat Pumpkin Sugar Cookies 

So... Let's Hang Out:  Grain-Free Apple Crumble Pumpkin Pie 

Biscuits and Such:  Pumpkin Pound Cake
A Little Saffron: Spiced Pepita Brittle
Farmette: "Tis Different" Pumpkin Pie

Drinks, dog treats, and other goodies:

Wit & Vinegar: Pumpkin Flaxseed Dog Treats
Dunk & Crumble: Pumpkin Roundup 

Holly & Flora: Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup 

Floating Kitchen: Pumpkin Beertail with Tequila and Spiced Rum 

Jojotastic:  Pumpkin Cinnamon Rimming Sugar

Chocolate Chip Pumpkin Muffins with Coconut & Almond Meal

Happy first Friday in October! One of my favorite months� the air is a little a crisper and the trees are all shades of red and orange. And of course October is all about Halloween and everything pumpkin! It�s also the month Evan and I got married! We�re headed up to Vancouver, BC for the weekend to celebrate our one year wedding anniversary, but I wanted to leave you with a pumpkiny fall treat!

These muffins are from the blog Dishing up the Dirt. The blogger, Andrea, runs a vegetable farm near-ish my hometown, and I actually heard about her blog awhile back from my mom. I recently came across her blog again, and aside from all the beautiful farm photography, these pumpkin muffins really caught my eye! I made a few tweaks to suit my tastes and use the ingredients I had on hand, and I love the way they came out. Moist and dense, perfect for a fall weekend breakfast or afternoon snack!

Chocolate Chip Pumpkin Muffins with Coconut & Almond Meal
Makes 12 muffins
Slightly adapted from this recipe

2 eggs
1/2 cup pumpkin puree (I used canned�just make sure you find one without added sugar and spices!)
1/3 cup pure maple syrup
4 Tablespoons coconut oil, melted
1 teaspoon vanilla
1.5 teaspoons pumpkin pie spice*
2 cups almond flour/ almond meal
1/2 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dark chocolate chips
1/2 cup desiccated (dried shredded, unsweetened) coconut

Line 12 muffin cups with paper liners, and preheat oven to 325.

In a large, whisk together eggs, pumpkin, maple syrup, coconut oil, and vanilla, until well combined. Add spice, flours, baking soda, and salt, and stir to combine. Mix in chocolate chips and coconut.

Bake for 25-30 minutes, until toothpick comes out clean.

*I had a nearly full jar of pumpkin pie spice on hand, but Andrea has a breakout of individual spices in her recipe, if you want to go that route.

Pumpkin Cream Pie

I�m back� and with PIE!

A lot has happened around here in the last couple of months, and I struggled a little with how I wanted to come back, and what I wanted to say. In the wake of so much sadness (my dad passing) and so much joy (my wedding), I just couldn�t seem to put pen to paper (or�fingers to keyboard) about food.

Also�grief and stress can do weird things to you, appetite wise. For weeks I was sick to my stomach and couldn�t eat, then I had a few weeks of eating all the chocolate and donuts in the land, followed by a brief stint just before the wedding where I seriously forgot how to cook.

I didn�t know if I should talk to you about my dad, because sometimes he�s all I can think about�but ultimately, I decided that should wait�I�m not really ready for that here. And then, my wedding! And honeymoon! I have so much to share with you, but I�m waiting until we have all the photos back from our (amazing) wedding photographer. That will come soon enough. Here's a sneak peek. 

So, in the meantime, I knew I needed a conversation starter� but I just felt� lost. And then, I saw this pie. Now THAT is a conversation starter! I knew immediately that I wanted to adapt it for Thanksgiving, and for a few days, it was all I could think about. I seriously stared at pictures of this pie for a week. This pie reminded me why I love cooking and blogging. It inspired me to get in the kitchen and create something. To wipe the dust off my camera. Oh, and also� it�s really good.

The original pie is a peanut butter cream pie, but the moment I saw it, pumpkin cream pie was all I could think about. I�m not the biggest fan of standard pumpkin pie, but fluffy, creamy, cool, whipped pumpkin pie, with a cream cheese base!? Yeah, that I can get behind! And let�s not forget the chocolate crust (with chocolate shell layer!) and bourbon maple whipped cream topping! It�s not overly pumpkiny and texturally, it�s pretty fun. You have the contrast of the looser bourbon maple whip, the creamy, tangy pumpkin filling, and then the crunchy chocolate crust. I think your Thanksgiving dessert table could use one more addition, don�t you? 

PS. I missed you guys!

Pumpkin Cream Pie with Chocolate Crust and Bourbon-Maple Whipped Cream

Adapted from this recipe

Crust

1 cup chocolate wafer cookie crumbs (I used half a sleeve of the Nabisco Famous Chocolate Wafer cookies, in crumb form)

1 tablespoon sugar

Pinch of salt

Pinch of cinnamon

5 tablespoons unsalted butter, melted and slightly cooled

Just under 1/2 cup dark chocolate pieces (chunks, chips, etc)

Pie Filling

1.5 cups heavy cream

1 package cream cheese (8oz), at room temp

1/4 cup light brown sugar

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon powdered ginger

1/4 teaspoon cloves

1/2 teaspoon vanilla 

1 cup pumpkin puree (not pumpkin pie filling�the only ingredient should be pumpkin)

Bourbon-Maple Whipped Cream

1 1/4 cups heavy cream

1 tablespoon bourbon

1.5 tablespoons pure maple syrup

Preheat oven to 350.

Make the crust: Combine the cookie crumbs, sugar, salt, and cinnamon in a medium bowl. Add butter, and stir until combined. Pour into 9-inch pie dish, and press tightly into bottom and sides with your hands. Bake 13 to 15 minutes�it might be puffed up right when you take it out, but it will fall a little when it cools. Remove from oven and let cool slightly.

Melt chocolate pieces (in double boiler or microwave) and pour into cooled crust. gently spread evenly on bottom of crust. Let cool completely before filling (helps harden chocolate shell if you put in fridge to cool, but wait until pie dish is no longer warm to refrigerate).

Make the filling: With a stand mixer, hand mixer, or if you�re really buff, a whisk, beat the cream until it holds medium-hard peaks. If using a stand mixer, transfer to a separate medium-sized bowl.

In the same stand mixer bowl (with the paddle attachment) beat the cream cheese on medium speed until smooth. Add the brown sugar, salt, vanilla extract, spices, and mix well. Beat in the pumpkin puree until smooth. Remove the bowl from the mixer and gently fold in the whipped cream, a quarter at a time, until mixture is well combined but still light and fluffy. 

Spoon the filling into the fully cooled, prepared crust, and smooth top. Loosely cover and chill up to 4 hours or overnight.

Bourbon-Maple Whipped Cream: Beat the cream, bourbon, and maple syrup until it holds soft peaks. 

Just before serving, top pie with a sprinkle of cinnamon, and serve each piece with a heavy dollop of bourbon-maple whipped cream. Let the pie sit at room temp for a minute, to make cutting through the chocolate shell a bit easier. 

Wild Mushroom & Pumpkin Pasta

October! You�re here! I love you! I love hot cider at the pumpkin patch. I love pumpkin cakes and cookies and soups and chilis (and beers). I love sunny but crisp days, and orange leaves, and red leaves, and scarves. Guys, I have a serious scarf problem (I have like� 35 scarves. Yikes!). I love cinnamon and nutmeg so, so much.

But what I really love�are scary movies and haunted houses! I know it�s only the first of the month, but� Halloween. Do you guys have your costumes or party food picked out yet? Please tell me your house is covered in fake blood and fake cobwebs.  

I�m so excited! I have a major urge to watch Are You Afraid of the Dark right now. Did you watch that as a kid? We didn�t have cable tv, so I only watched 5 episodes that a friend recorded (on VHS) for us. Amanda and I watched those 5 episodes a hundred times. Here are my top 5 (and only 5) favorite episodes:

1. The Tale of the Lonely Ghost: By far the best episode! An old haunted house, a creepy-ass child ghost, a bitchy but super popular teenage cousin. All keys to a good story.
2. The Tale of the Twisted Claw: �It�s the clor of a vulchah!� Amanda and I know this one pretty much word for word.  
3. The Tale of the Prom Queen: Um, who doesn�t love a ghost prom queen from the 50s. I know I do!
4. The Tale of the Pinball Wizard: The entire mall turns into a deadly pinball game. And there�s obviously a teenage love story in here. Enough said!
5. The Tale of the Phantom Cab: Brothers get lost hiking and a creepy old dude in the woods who holds them captive� um. It�s more PG than it sounds.

I may have also spent an entire Saturday a year or two ago watching YouTube recordings of AYAOTD. Just sayin�.

Anyway, that was worthwhile! Also, to celebrate the amazingness of October I made pasta with pumpkin (fall, check), wild mushrooms (fall, check), and sage (yep, check, check, check!). It�s sort of loosely based on a Rachel Ray recipe, but don�t let that stop you from making it.

Wild Mushroom & Pumpkin Pasta
Adapted from this recipe

I used lobster mushrooms and chanterelles, but also threw in some crimini for bulk. The wild guys add in all that wild, earthy flavor I love, and the crimini are the work horse, ensuring that you have a little bit of mushroom in every bite (without costing a million dollars, because let me tell you, wild mushrooms aren't cheap!). But, feel free to use whatever you can find, afford, forage. I also added in a splash of truffle oil, because it just brings out the flavor of the 'shrooms even more. It's totally optional though. This makes a bunch, so it's great for a crowd, or for leftovers. I tossed some diced dry-cured Spanish chorizo into my leftovers, which was pretty tasty! 

1 lb pasta (shells, mac, etc)
1 tablespoon butter
1 tablespoon olive oil
1 lb wild mushrooms, roughly chopped
2 cups chicken broth
1.5 cups pumpkin puree (not pumpkin pie mix)
3/4 cup milk
1 tablespoon flour
pinch nutmeg
pinch cinnamon
pinch cayenne
8-10 sage leaves, sliced thin
salt & pepper to taste
truffle oil (optional)
Grated parmesan

Heat water for pasta, salt it and cook penne to al dente. Reserve a cup of pasta water, drain and set aside. 

Heat the butter and olive oil in a large pan over medium heat. Add mushrooms and saute until soft and golden, about 6 minutes (add more oil or butter if they stick), sprinkle with a bit of salt and pepper. Whisk together broth, pumpkin, milk, flour, nutmeg, cinnamon, cayenne, salt and pepper. Add to mushrooms in pan, and when everything starts to bubble, reduce heat to medium low and simmer 5 to 6 minutes to thicken. Stir in sage and truffle oil if using. Add in pasta, and reserved pasta water if it's too dry. Serve with cheese.