Katie and I have worked together for 10 months, but she moved around in the purchasing section twice. She now is an Assistant Buyer in the Home and Outdoor Living area. “Home” seems to be her niche. Prior to working with me Katie was a stay at home mom where she perfected her skills as a baker. She is known for her cheesecakes, but she also makes pumpkin pies (with her own homemade pie crust). She will even make pumpkin cheese cakes!
When asked if she prefers fresh or canned pumpkin she said “Fresh is a plus because you can adjust the flavor to your liking.” It is also denser and has more vitamins. You can use pumpkin in breads, muffins, and she even makes pumpkin fritters. Here is her custom recipe.
Peal the pumpkin, cut it up and boil until it is able to be mashed or pureed. Let mash cool to room temp before adding any of the following ingredients: 1 or 2 whole eggs depending on how much pumpkin you have, vanilla, sugar and pumpkin pie spices, honey if you like. Heat oil to 350-400 degrees in a deep fryer, or until a little water in about 4 inches of oil in a deep skillet pops. Add flour till you are able to pat out a couple table spoons like a sticky pancake. The final consistency should be like really, really thick mashed potatoes or thick oatmeal, and can be handled and patted out. Slowly drop them in oil and let them cook about 1 ½ minutes on each side until they are a dark orange or brown. They should have crispy outsides and warm gooey insides. Can be served warm or cold with choice of toppings. They are good as a breakfast or a desert.
I’ve seen all kinds of ways to use pumpkin this season, but this is the most inventive – not to mention delicious. Try it out and let me know what you think. Pumpkin isn’t just for pies anymore!