PUMPKIN, WHAT TO DO!

Other than the fun-cutting Halloween faces, a few suggestions make sense. Pumpkin cheesecake Italian style included.

Friends:

Allison C. from Lincoln Wood, Illinois, asked about pumpkins. Here we go, Allison!

Fall is the perfect time to get creative with pumpkins, which are versatile and packed with nutrients. Here are a few ideas for cooking a giant pumpkin and a good recipe for you to try.

1. Roasted Pumpkin

• Method: Cut the pumpkin into wedges, remove the seeds (but save them!), and roast with olive oil, salt, and herbs like rosemary or thyme.
• Serving ideas: Serve as a side dish, toss in salads, or top grain bowls with it.

2. Pumpkin Puree

• Method: Peel the pumpkin, remove the seeds, and cube the flesh. Steam or roast the cubes until soft, then blend into a smooth puree.
• Uses: Puree is preferred for soups, pies, muffins, or pumpkin bread. It can also be added to oatmeal, pancakes, or smoothies.

3. Pumpkin Soup

• Method: Sauté onions and garlic in butter or olive oil. Add pumpkin puree or roasted pumpkin chunks, broth, and season with spices like cinnamon, nutmeg, and a pinch of chili. Simmer and blend until smooth.
• Serving: Garnish with cream, crispy bacon bits, or toasted pumpkin seeds.

4. Pumpkin Risotto from Sarah of Well + Full

• Method: Prepare risotto as usual, and stir in roasted pumpkin or puree during the final stages of cooking. Add Parmesan, butter, and sage for a rich fall flavor.

5. Pumpkin Ravioli or Gnocchi

• Method: Use pumpkin puree as a filling for ravioli or mix it into potato dough for pumpkin gnocchi. Serve with a sage butter sauce for a comforting dish.

6. Stuffed Pumpkin

• Method: Hollow out a medium pumpkin, roast it lightly, then fill it with a mixture of cooked rice, ground meat (or lentils for a vegetarian version), vegetables, herbs, and cheese. Bake until everything is tender and the pumpkin is fully cooked.
• Serving: Cut into slices for an impressive autumn meal.

7. Pumpkin Seeds

• Method: Clean and roast the seeds with olive oil and seasonings like paprika, salt, or cinnamon sugar.
• Serving: Enjoy as a snack or sprinkle over salads or soups for a crunchy topping.

8. Pumpkin Desserts

• Ideas:

9. Pumpkin Curry

• Method: Add pumpkin chunks to a coconut milk-based curry with curry powder, turmeric, garlic, and ginger. Let it simmer until the pumpkin is soft and flavorful.
• There are many valuable ways to enjoy the season’s bounty and many more suggestions. Please get in the kitchen and try some of these.

Here's a delightful crustless Italian pumpkin cheesecake! This version skips the crust but still offers rich flavor and a smooth texture, thanks to the ricotta and mascarpone cheeses.

Crustless Italian Pumpkin Cheesecake

Servings: 10–12 slices Preparation Time: 20 minutes Cook Time: 1 hour Chill Time: At least 4 hours (preferably overnight)

Ingredients for the cheesecake

• 16 oz (450g) ricotta cheese, well-drained
• 8 oz (225g) mascarpone cheese (or cream cheese)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 3/4 cup granulated sugar
• Three large eggs
• 1 tsp pure vanilla extract
• 1 ? tsp ground cinnamon
• ? tsp ground nutmeg
• ? tsp ground ginger
• ? tsp ground cloves
• Zest of 1 lemon (optional, for brightness)

For the Topping (Optional):

• Whipped cream
• A sprinkle of cinnamon
• Chopped toasted pecans or crushed amaretti cookies (for texture)

Instructions

1. Prepare the Cheesecake Batter:
2. Bake:
3. Chill:
4. Serve:

This crustless cheesecake is light, airy, and filled with the spiced pumpkin flavor of autumn! Enjoy!

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