Uses for Extra Pumpkin

I started with two small pumpkins with intentions of making pumpkin pie. From this, I used what was needed for the pie filling, then froze the remained puree and used the pumpkin scraps to make pumpkin stock. Then I seasoned and roasted the seeds. Here's what I managed to get from these pumpkins:

Pumpkin Stock:

6 C. Water

Leftover pieces of cooked pumpkin

2 Large Carrots

1 Yellow Onion

3 Cloves Garlic

Boil water. Add remaining ingredients. Turn heat to low and let simmer for at least 1 hour. Strain stock into Tupperware and discard the rest. This can be frozen for later use as well.

My first use of pumpkin stock was to make-

Pumpkin and Chorizo Risotto with Sage and Brown Butter Scallops:

I used to the pumpkin puree to make-

Pumpkin and Banana Spice Bundt Cake with Salted Caramel Pecan Sauce:

For the Cake:

3 1/2 C. Flour

2 Tsp. Baking Powder

2 Tsp. Ground Cinnamon 

1 Tsp. Ground Cloves

1 Tsp. Nutmeg

1/2 Tsp. Allspice

1/2 Tsp. Baking Soda

1/2 Tsp. Salt

2 3/4 C. Granulated Sugar

1 Chiquita Banana

4 Large Eggs

1 15 Oz Can Pumpkin Puree 

For the Caramel Pecan Sauce:

6 Tbsp. Butter, Cut into 6 pieces

1 C. Dark Brown Sugar

1 C. Heavy Cream

2 Tbsp. Corn Syrup 

1/4 Tsp. Sea Salt

1/2 C. Chopped Pecans

Preheat oven to 350 degrees. Grease bundt cake pan (or use mini loaf pans as I did). Combine dry ingredients and set aside. Whisk together sugar and banana until thoroughly combined. Add eggs one at a time, then add pumpkin puree. Slowly combine this to mixture of dry ingredients. Pour mixture into pan. If cooking in bundt pan, place in oven for 60 minutes. If using mini loaf pans, place in oven for 25-30 minutes. 

Meanwhile, melt butter in pan on medium-high heat. Add sugar, cream and corn syrup. Bring to a boil. Continue to boil until thickened, about 3-4 minutes. Add salt and pecans and set aside until serving. This can be reheated if necessary. 

I used the last portion of the pumpkin puree to make-

Pumpkin Gnocchi with Sage and Pecan Brown Butter

1 C. Pumpkin Puree

2 Tbsp. Melted Butter

1 1/2 C. All Purpose Flour

1 Egg Yolk

1/2 Tsp. Salt

1/4 Tsp. Nutmeg

1/4 C. Butter

1 cup Pecans, Chopped

1 Tbsp. Fresh Sage, Chopped

1 Tbsp. Fresh Thyme, Chopped

1/4 Tsp. Sea Salt

1/2 Tsp. Black Pepper

In large bowl, combine pumpkin and butter. Add flour, yolk, salt, and nutmeg. Knead into dough. Add more flour if needed. Divide into 4 sections. On floured surface, roll dough to 3/4-inch thickness; cut into 3/4-inch pieces, rolling each piece against the tines of a fork to create ridges. Repeat with remaining dough.

In large pot, bring 6 cups salted water to boil. Cook gnocchi by dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl. Meanwhile, in skillet, melt butter over medium heat, cooking until it just starts to deepen in color. Add pecans, sage, salt and pepper; cook 1 minute more. Add gnocchi and cook until begins to turn golden brown on both sides.