Pumpkin- It’s Not Just for Pies Anymore
My favorite season is finally here and that means time to sample all the pumpkin creations I can find. While pumpkin pie is currently my all-time favorite, this year my goal is to branch out and try some new creations.
I am very lucky. I work for Hersheypark and my job has so many “perks.” Topping the list of perks is being surrounded by numerous talented people in all kinds of jobs.
Working at an amusement park is really the business of fun but sometimes people forget about the skilled people who are creating the fun.
Olivia Haist on the Hersheypark Food & Beverage Team is one of the very talented and creative people I am fortunate to work with. Luckily for me she is always searching for new treats for our guests (and employees).
Olivia is creating some new pumpkin delights and since I am searching for the elusive BEST PUMPKIN TREAT EVER, she allowed me to sample some of the new items she is planning to serve during Hersheypark In The Dark.
I sampled and, I must say, I think I have a new #1 Pumpkin Favorite: Pumpkin Chili.
Pumpkin in Chili? That is something new for me and it is now my new favorite pumpkin product. I guess my taste buds have changed.
I do, however, still love sweet pumpkin delights. Again, thanks to Olivia for introducing me to Pumpkin Cobbler, now #2 on the Top Ten Pumpkin Favorites list.
In the giving spirit of the season, I want to share the recipes for my two new favorites with you, courtesy of Olivia. I hope you enjoy them as much as I do.
Pumpkin Chili
2 pounds ground beef
1 tablespoon minced garlic
1 cup diced onion
1 cup diced green bell pepper
4 cups kidney beans, drained
48 ounces tomato juice
3 cups canned diced tomato
½ cup pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
¼ cup sugar
¾ cup roasted and diced butternut squash
Brown beef and drain. Stir in onion, garlic and bell pepper and cook until soft (about 5 minutes). Add spices to the vegetables and sauté until spices become aromatic. Add remaining ingredients (except squash) and simmer for 1 hour, stirring periodically. Salt and pepper to taste. Finish with roasted butternut squash.
Pumpkin Cobbler
Yields: 15 – 4 inch spring form pans
2 cups granulated sugar
6 eggs, beat each individually
60 ounces canned pumpkin
4 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon ground clove
1 teaspoon salt
2 cans (12 ounce) evaporated milk
1 pound spice cake mix
½ cup butter, melted
Pie crust for each spring form pan
Preheat oven to 325 degrees F. Spray the spring form pans with non-stick spray. Press crust onto bottom of each pan. Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Pour this mixture into the pans. Sprinkle the cake mix evenly onto the top of each pan. Pour the melted butter over each cobbler. Bake for 50 to 60 minutes.
If you have a favorite pumpkin recipe, please share it with us in the comments or on social media.
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