The Daily Beet

31 Oct 3 Filled Pumpkin Recipes!

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We have a new online community called Engine 2 Extra. Each week we have have challenges and contests to make things a little more fun! This week one of the challenges was to come up with some creative ways to use pumpkins. One of our E2X members, Suz posted three great recipes, and we thought we’d share them here as well!

We have a special 6 week cooking holiday cooking series on Engine 2 Extra coming up, featuring some of the best chefs and cookbook authors in the plant-strong world!

We hope to see you on Engine 2 Extra soon!

Enjoy the pumpkin recipes!


Looking inside:

They are filled with: Sweet & Smoky Black Bean Chili (back left), Thai Pumpkin Curry (back right) and Black Rice Pumpkin Pudding (front).

All of these are recipes I’ve developed.

It was a big day of cooking – I work weekends, so the most I could do before today was shop and presoak the black beans.  I started with a lovely group of pumpkins from our CSA and the farmers’ market, selected three from among them, for stuffing, cleaned them out, and choosing another one to peel and chop for use in cooking the pumpkin curry.  

Here are the recipes:

Suz’s Sweet and Smoky Black Bean Chili

1 large onion, chopped

2 sweet peppers

2 jalapeno pepper

1 large yam or sweet potato, peeled and chopped

5 small tomatillos

2 Tbsp cumin

2 Tbsp smoked paprika

2 Tbsp chili powder

1 pound black beans, dry

2 cans unsalted fire-roasted diced tomatoes

1 pound bag frozen sweet corn

Soak beans overnight, simmer until soft.

Water-sauté onions and peppers, add spices, tomatillos, yams, beans, canned tomatoes, frozen corn . Simmer for 30 minutes or so.

I put it into a pre-baked pumpkin for the photo, and then cooked it another hour.

I also have made it as an “enchilada bake” layering it in an 13x9x2” pan with sprouted corn tortillas, and baked it for 20-30 minutes at 375.  

Thai Pumpkin Curry by Suz

3 large cloves garlic
1.5-2T green curry paste
1.5 tsp ground coriander
1.5 tsp ground cumin
.75 tsp fennel seed
grated rind from 1/2 lime
juice from 1/2 lime
1 cup unsweetened non dairy milk
1 cup water

Curry:The Sauce (above)

1/2 c. water

1 med red onion, sliced very thin
1 mild pepper chopped fine

1/2 jalapeño (optional – but it provided just a mild zip)

1 smallish pie pumpkin peeled and cut into chunks (about 6 cups maybe? I didn’t measure – it was about a 3.5-4 lb pumpkin)

about 3 c. bok choy cut into slivers

1. Put sauce ingredients into blender, blend

2. Water sauté onion and pepper

3. Add sauce, bring to boil, turn down heat to simmer – cook about 15 minutes or so til pumpkin is tender.
4. Add bok choy, cook another 5 minutes or so.

Today, I then added 2 c. brown rice and about 3 c. veggie broth so that it would all cook together like a casserole – cooked on low about 50 minutes.  Usually I’ve cooked the rice separately and served the curry on top.  A little grated lime peel and/or coconut makes a nice garnish.

I filled a pre-baked pumpkin shell with it, and baked it another hour.

Suz’s Black Rice Pumpkin Pudding

5-6 cups cooked black rice

2 c. cooked pumpkin (or 1 can pumpkin puree)

3 c. soymilk, unsweetened

2 T flax seeds

8 dates

1/4 c. maple syrup

1.5 tsp. pumpkin pie spice

(Optional: 2/3 cup no-sugar dried cranberries

Optional: ½ cup chopped pecans)

Blend cooked pumpkin, soymilk, flax seeds, dates, spices in the VitaMix.   Stir into cooked rice, and if desired, add cranberries and pecans.  May heat on stovetop, in oven, or serve cold. (Could substitute brown rice…but then it would be brown rice pumpkin pudding!

And today, as with the others, I filled a prebaked pumpkin shell with the pudding, and baked them for another hour.

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