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Ask Chef Walter: Pumpkin, what to do! – Walter Potenza
by Executive Chef Walter Potenza, contributing writer
PUMPKIN WHAT TO DO!
Other than the fun-cutting Halloween faces, there are a few suggestions that make sense. Pumpkin cheesecake Italian style recipe included.
Friends:
Q: Allison C. from Lincoln Wood, Illinois, asked about pumpkins. Here we go, Allison!
Fall is the perfect time to get creative with pumpkins, which are versatile and packed with nutrients. Here are a few ideas for using a giant pumpkin in cooking, and a good recipe for you to try.
1. Roasted Pumpkin
- Method: Cut the pumpkin into wedges, remove the seeds (but save them!), and roast with olive oil, salt, and herbs like rosemary or thyme.
- Serving ideas: Serve as a side dish, toss in salads, or top grain bowls with it.
- Method: Peel the pumpkin, remove the seeds, and cube the flesh. Steam or roast the cubes until soft, then blend into a smooth puree.
- Uses: Puree is preferred for soups, pies, muffins, or pumpkin bread. It can also be added to oatmeal, pancakes, or smoothies.
3. Pumpkin Soup
- Method: Sauté onions and garlic in butter or olive oil. Add pumpkin puree or roasted pumpkin chunks, broth, and season with spices like cinnamon, nutmeg, and a pinch of chili. Simmer and blend until smooth.
- Serving: Garnish with cream, crispy bacon bits, or toasted pumpkin seeds.
4. Pumpkin Risotto from Sarah of Well + Full
- Method: Prepare risotto as usual, and stir in roasted pumpkin or puree during the final stages of cooking. Add Parmesan, butter, and sage for a rich fall flavor.
5. Pumpkin Ravioli or Gnocchi
- Method: Use pumpkin puree as a filling for ravioli or mix it into potato dough for pumpkin gnocchi. Serve with a sage butter sauce for a comforting dish.
6. Stuffed Pumpkin
- Method: Hollow out a medium pumpkin, roast it lightly, then fill it with a mixture of cooked rice, ground meat (or lentils for a vegetarian version), vegetables, herbs, and cheese. Bake until everything is tender and the pumpkin is fully cooked.
- Serving: Cut into slices for an impressive autumn meal.
7. Pumpkin Seeds
- Method: Clean and roast the seeds with olive oil and seasonings like paprika, salt, or cinnamon sugar.
- Serving: Enjoy as a snack or sprinkle over salads or soups for a crunchy topping.
8. Pumpkin Desserts
- Ideas:
- Pumpkin pie, of course! Use puree as the base with spices and cream in a flaky crust.
- Pumpkin bread or muffins with cinnamon, nutmeg, and walnuts.
- Pumpkin cheesecake or pumpkin-flavored ice cream for a twist.
9. Pumpkin Curry
- Method: Add pumpkin chunks to a coconut milk-based curry with curry powder, turmeric, garlic, and ginger. Let it simmer until the pumpkin is soft and flavorful.
- There are many valuable ways to enjoy the season’s bounty and many more suggestions. Please get in the kitchen and try some of these.
Here’s a delightful crustless Italian pumpkin cheesecake! This version skips the crust but still offers rich flavor and a smooth texture, thanks to the ricotta and mascarpone cheeses.
Crustless Italian Pumpkin Cheesecake
Servings: 10–12 slices
Preparation Time: 20 minutes
Cook Time: 1 hour
Chill Time: At least 4 hours (preferably overnight)
Ingredients for the cheesecake
- 16 oz (450g) ricotta cheese, well-drained
- 8 oz (225g) mascarpone cheese (or cream cheese)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- Three large eggs
- 1 tsp pure vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- Zest of 1 lemon (optional, for brightness)
For the Topping (Optional):
- Whipped cream
- A sprinkle of cinnamon
- Chopped toasted pecans or crushed amaretti cookies (for texture)
Intruscions
- Prepare the Cheesecake Batter:
- Preheat the oven to 325°F (165°C).
- Grease a 9-inch springform pan and wrap the outside in aluminum foil if you use a water bath.
- In a large bowl, beat ricotta and mascarpone until smooth.
- Add the pumpkin puree and sugar, and mix until well blended.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract, spices, and lemon zest.
- Bake:
- Pour the batter into the greased springform pan.
- Place the pan in a larger baking dish and fill it with about 1 inch of hot water for a water bath (optional, but it helps prevent cracks).
- Bake for 55–65 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, open the door, and allow the cheesecake to cool for 1 hour.
- Chill:
- After cooling, cover and refrigerate for at least 4 hours, preferably overnight, to fully set.
- Serve:
- Remove from the pan, slice, and garnish with whipped cream, a sprinkle of cinnamon, and toasted pecans or crushed amaretti cookies if desired.
This crustless cheesecake is light, airy, and filled with the spiced pumpkin flavor of autumn! Enjoy!
www.chefwalterscookingschool.com
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Meet Chef Walter!
There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.
Chef Walter appears regularly on National and International Networks such as Food Network, ABC, CBS, NBC, RAI, FOX, and Publications such as NY. Times, Washington Post, Wall Street Journal, Food & Wine, Saveur, Gourmet, and several Italian media outlets. And now – RINewsToday!