Pumpkins typically meet one of three fates:<br /> 1. Senseless smashing in the streets.<br /> 2. Unprovoked carving of the face.<br /> 3. Insatiable eating of their beings.<br /> <br /> All sad fates, really. But about number 3... here are five new ways to eat more pumpkin.
Made with: Fresh pumpkin, lobster and toasted pumpkin seeds, plus a few
dots of pomegranate crème fraîche on top.
Pairs well with: A side of lobster tail and a big spoon.
Made with: Sweet and savory pumpkin that’s been pureed and stuffed inside fresh pockets
of masa.
Pairs well with: Holiday gatherings. Also, beer. Tamales pair nicely with beer.
Made with: Fried dough, bits of fresh roasted pumpkin and baking spices, all topped with
powdered sugar. It’s basically an Italian donut. Except with pumpkin.
Pairs well with: A pizza. And then afterward, a nap.
Made with: Pureed pumpkin, vanilla beans, cream, cinnamon and ginger. It tastes like creamy
pumpkin pie, but frozen.
Pairs well with: This heat wave we’re having.
Made with: Dark chocolate. That’s what forms the pumpkin shape. Then inside you’ve got
some pumpkin-marshmallow cream.
Pairs well with: Chocolate zucchinis, chocolate acorn squash, any kind of chocolate gourd,
really.
