pumpkin pesto & pumpkin hummus

pumpkinMaybe I should have posted this a few days ago when it still felt like Fall in Colorado. It's been snowing all day and the scene outside my window looks more like a Winter Wonderland than a Fall Harvest. It probably doesn't help that I'm listening to Christmas music.

Fall will be back tomorrow when all the snow melts. And perhaps it still feels like Fall where you live?

If so, I highly recommend making some delicious pumpkin dishes. I've been on a big pumpkin kick since I made pumpkin puree from 6 pie pumpkins. (If you're not sure how, my post from last Fall will show you how to puree a pumpkin.)

This year I made Pumpkin Pie Snickerdoodles (delicious!) and I fried my pumpkin seeds instead of baking them. I was in charge of bringing snacks and drinks to a gathering of friends last week and I decided to roll with the pumpkin theme. We drank pumpkin ale with our pumpkin pie snickerdoodles and pumpkin seeds. But I needed something more savory.

I searched the internet for a savory pumpkin dip, but couldn't find anything that sounded very good. So I thought, why not make my own?

With the help of my Mom, I made pumpkin hummus and pumpkin pesto. I was skeptical at first, but both were a big hit.

Make some of this for your Halloween parties...or just to eat for dinner. Both were big hits with my friends and family!

Pumpkin Pesto


1 cup pumpkin puree

1 cup nuts (I used pecans)

9 cloves garlic

1 cup olive oil

1 cup parmesan cheese

A splash of Marsala

Salt & pepper to taste


Chop garlic and nuts in a food processor. Add it other ingredients and mix until smooth.


Pumpkin Hummus


1 can of chickpeas, drained

6 cloves of garlic

4 T tahini (or peanut butter)

1 cup pumpkin

1/4 cup olive oil

dash of lemon juice

A splash of chili oil or tabasco sauce

Salt & pepper to taste


Combine all ingredients in a food processor and mix until smooth. Add more olive oil if needed.



A few weeks ago, I bought a pumpkin at the fruit stand near the subway on my way home from work.  There were only a few left and I bought a big one.  I neglected to think about how heavy it would be to cart it all the way home.  There were (of course) no seats on the T so I had to carry it the whole trip.  When I finally climbed up to the 4th story and put it down on my kitchen counter, I could have sworn it weighed 20 pounds.  As it turned out, it was only about 10 pounds (but in my defense, I had lifted weights and worked out my arms that morning...)


I promptly cut it in quarters and baked it.  My goal was to make lots and lots of pumpkin puree.  Making it is easy--just cut the pumpkin and put it face down on a baking sheet.  Pour a few cups of water on the baking sheet and bake at 350 until the pumpkin's flesh is soft and easy comes away from the skin (30ish minutes).

pumpkin halves

After the pumpkin cools, take out the flesh and mash it (either by hand, or with a food processor).  Easy enough--fresh  pumpkin, which tastes much better than the canned variety.

Don't forget to save the seeds!  I roasted these ones with butter and salt and they were delicious (and healthy!)


After my pumpkin was reduced to only it's flesh, I still had about 7 pounds of pumpkin puree.  What did I do with it?

I made apple pumpkin soup and then I made whole wheat pumpkin scones.  But I still have a lot of pumpkin left.  What should I make?  A pie?  Anyone have some great pumpkin recipes?