Sweet and savory pumpkin recipes: Sift magazine makes the most of the harvest

 

The cover gives you a bit of a hint, but this time of year, and particularly in the fall issue of Sift, it’s all about sweet and savory pumpkin recipes. Pumpkin in all its glory, from field to fork. Pumpkin for breakfast, lunch, or dinner parties. Pumpkin that makes you say whoopie! Let’s wander through the pumpkin patch, and we’ll take you on a culinary tour of this issue’s pumpkin possibilities.

 

Pumpkin recipes via @kingarthurflour

Savory Pumpkin Parmesan Rugelach

Let’s start with an interesting appetizer that puts the vegetable nature of our favorite orange squash out in front. Tender, flaky cream cheese dough is rolled around a savory combination of pumpkin and Parmesan, with a touch of onion and sage. They’re simple to make, can be frozen until needed, and make an impressive snack or first course for fall gatherings.

 

Pumpkin recipes via @kingarthurflour

Pumpkin Pie

This pie is smooth, spicy, and sure to please pumpkin lovers everywhere. For the best flavor possible, mix the filling a day in advance, and refrigerate it to allow the spices to develop and sing together.

You can also make up the filling and freeze it, to make Thanksgiving preparations less hectic. While you’re at it, make your pie dough in advance, too. To thaw before baking, simply move from freezer to refrigerator two days before you want to a bake your pie.

 

 

Pumpkin recipes via @kingarthurflour

Inside-Out Pumpkin Muffins

The star of our latest Bakealong, these muffins have a creamy-sweet surprise inside and a crunchy, streusel-sprinkled top. If there’s such a thing as a special-occasion muffin, we believe this is it.

 

Pumpkin recipes via @kingarthurflour

Pumpkin Whoopie Pies

A New England (and Amish) staple, these cream-filled, tender, cakey cookies are just the thing next to a warm glass of apple cider after your afternoon of stacking wood and raking up leaves.

And while you’re sitting there, all happy and content, be sure to page through your fall issue of Sift for great stories and ideas from the wide world of baking in all its glory.

Susan Reid
About

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.

comments

    1. PJ Hamel

      It should be, Bev. Perhaps they’ve sold out? You can always get a copy on our website, though. Hope you can obtain one, it’s pretty spectacular! PJH

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