Tag Archives: pumpkin

Pumpkin Ricotta Mousse with Fig Balsamic Reduction

This quick recipe is a nice change from Pumpkin Pie (and great when the size of crowd doesn’t justify a full pie).  I make the pumpkin mousse the night before, then pull the ramekins out to get to room temperature when I serve dinner, quickly make the fig balsamic reduction and serve.  If you are feeling adventurous, finish each portion with a few drops of olive oil and a pinch of flaky sea salt.

This site seems to have a nice selection of other Thanksgiving recipes.



Combine the pumpkin, 1 cup of the ricotta, olive oil,  cinnamon, ginger, nutmeg and sugar in a medium saucepan.  Simmer over medium heat for 5 minutes, then allow to cool.

Mix the remaining ricotta and vanilla and then mix well with the cooled pumpkin mixture until smooth (I use an immersion blender).  Spoon the pumpkin mixture into ramekins.  (This part of the recipe can be completed the day before – just cover the ramekins with plastic wrap and refrigerate).

In a small pan, heat the fig balsamic and allspice over medium heat, stirring occasionally, until reduced by half.  Allow to cool for 10 minutes, until just before solidifying.  Carefully drizzle each ramekin with the fig balsamic reduction.


Halloween Stew (Beef Stew served in a Pumpkin)


  • 1              Pumpkin (8-10 inches in diameter)
  • 1/2 C     Lucini Extra Virgin Olive Oil
  • 1/2 tsp Cumin
  • 1/2 tsp Salt
  • 1/2 tsp Paprika
  • 1             Onion (large, chopped small)
  • 2             Garlic cloves (minced)
  • 1             Bell Pepper (chopped small)
  • 1 LB       Stewing Beef (chopped – 1 inch cubes)
  • 1/2 jar  Lucini Organic Tuscan Plum Tomatoes
  • 2 C         Beef Stock (chicken or vegetable will also work)
  • 3             Sweet Potatoes (peeled, 1 inch cubes)
  • 2            White Potatoes (peeled, 1 inch cubes)
  • 1/2 LB  Dried Apricots (chopped large, about 1 Cup)
  • 1 C          Corn (fresh kernels are best, but frozen will work in this recipe)


Preheat your oven to 300 degrees.  Cut a lid out of the top of the pumpkin and reserve.  Clean all  of the seeds and stringy fibers from the inside of the pumpkin (reserve seeds for roasting).

Brush the inside of the pumpkin with 2-3 TB of olive oil and sprinkle with cumin, paprka, salt, and pepper.  Place the lid on the pumpkin or cover opening with foil.  Place the pumpkin on a baking sheet, and bake in the oven for an hour.

While the pumpkin is baking, prepare the stew.  Heat a large pot over medium heat.  Sauté the onions, green pepper, and garlic in 1/3 cup of the olive oil until golden and soft.  Raise the heat to medium-high and add the beef, browning on all sides.   Add the tomatoes, stock, potatoes and apricots, cover and lower heat to a simmer – cook for 45 minutes.

Taste for seasoning, and season with salt and pepper.  Add more stock if stew seems too thick, then stir in the corn.

Carefully pour stew into the pumpkin, replace top, and return to the oven for 30 minutes more.

Serve stew from the pumpkin bowl. When you transfer the pumpkin to a platter, do so very carefully and be sure to support the bottom of the pumpkin.

Thai Chicken & Pumpkin Curry


  • 1 LB       Pumpkin (fresh, peeled, cut into 1 inch chunks)
  • 1/2 LB  Rice Noodles (preferably thai rice noodles)
  • 1TB         Lucini Extra Virgin Olive Oil
  • 4 TB       Thai Chili Paste (another asian chili paste or Sriracha will work in a pinch)
  • 1/2 C     Stock (chicken or vegetable, home made is much better)
  • 1 can     Coconut Milk
  • 2             Chicken breasts (skinless, boneless, cut into bite-size pieces)
  • 1             Red Repper (seeds removed, sliced thin)
  • 4             Scallions (sliced thin)
  • 1/2 C    Cilantro (chopped large)
  • 1/4 C     Mint leaves (chopped large)
  • 2 TB      Peanuts (chopped small)
  • 2 TB      Lucini Chili Infused Extra Virgin Olive Oil
  • 4 tsp     Lime juice (fresh, orange juice will work as well)


Season the chicken with salt and allow to sit for 15 minutes.  Steam the pumpkin chunks until tender.  Prepare the rice noodles as described on package.  Heat the oil in a wok (or large saucepan) over a medium heat. Add the chili paste and fry for 1 minute.  Stir in the stock, bring to a boil, then add the coconut milk.  Return to the boil and simmer for 2 minutes.  Add the chicken to the wok, along with the red pepper and pumpkin.  Cook for 6-9 minutes, stirring often.

Divide the noodles and chicken between 4 bowls and top with the scallion, coriander and mint leaves.  Spoon the coconut/stock mixture over the top and garnish each bowl with chopped peanuts, chili oil and lime juice.

Chocolate Chip & Pumpkin Cookies (using Olive Oil)

This is a great Halloween dessert treat!


  • 1 can  Pumpkin (15-ounce can)
  • 1 C       Brown Sugar
  • 1/2 C  Lucini Extra Virgin Olive Oil
  • 1           Egg
  • 2 C       Flour (whole wheat or white all-purpose)
  • 2 tsp   Baking Powder
  • 1 tsp     Baking Soda
  • 1 tsp    Cinnamon (ground, high-quality)
  • 1/2 tsp  Sea Salt
  • 2 tsp    Vanilla Extract
  • 2 C        Chocolate Chips  (dark, semi-sweet – you can always chop up chocolate into chip-sized chunks)



Preheat your oven to 350 degrees.  Combine the pumpkin, sugar, vegetable oil, and egg.  In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon and salt.   Add flour mixture to pumpkin mixture and mix well.

Add the vanilla and chocolate chips and mix well.  Drop by spoonful onto a greased cookie sheet and bake for approximately 15-20 minutes, until lightly brown and firm.

Roasted Pumpkin Seeds

People tend to think of roasted pumpkin seeds as bland bird food, but these are a flavor-full healthy snack.  Fun to prepare with the innards of your Halloween pumpkin!


The tasty finished product!

The tasty finished product!


Preheat oven to 275.  Rinse the pumpkin seeds under cold water cleaning out any pulp and strings.  Combine the olive oil, salt, paprika, cherry-infused balsamic and pumpkin seeds.  Mix thoroughly and place in shallow baking dish or sheet (i use a baking sheet with an anti-stick mat).  Bake for 1 hour, stirring occasionally so the seeds achieve an even color (the sugars and pectin in the cherry-infused balsamic give the seeds this great color).

Ravioli with Fig Balsamic Reduction, Pumpkin Seeds and Brown Butter


  • 16-24 oz  Ravioli (homemade or purchased, best with cheese or vegetarian ravioli)
  • 6 TB          Butter (unsalted, high quality)
  • 3 TB          Lucini Fig Infused Balsamic Vinegar
  • 1/2 tsp    Salt
  • 1/4 tsp    Black Pepper (fresh, ground)
  • 1/3 C        Pumpkin Seeds (roasted – pine nuts, walnuts and even pecans work well)
  • 1/4 C        Lucini Parmigiano Reggiano (fresh, grated)


Bring a large pot of salted water to a boil over high heat.  Add the ravioli and cook 4 to 5 minutes, until tender but still firm, stirring occasionally.  Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat and allow to cool for about 1 minute.  Stir in the salt and pepper.

Reduce the fig balsamic in a skillet over medium heat.  Do not let the balsamic bubble wildly, as it will reduce too quickly and lose its liquidity.  Remove when it thickens by half.

Transfer the ravioli to the pan saucepan with the brown butter, sprinkle with the pumpkin seeds and Parmesan and toss.  Add to serving bowls, then finish with the reduced fig balsamic.