Foodie Friday: Everything Pumpkin. Sweet And Savory Recipes

Wouldn't it be fun if pumpkins came in colors? Though they don't, their uses are sweet, savory and colorful.

Here: 17 Recipes To Get You Back In The Kitchen This Fall!

Pumpkin Spice Creme Brulee

Could a dessert be any cuter?

BHG.com

Gooey “German” Pumpkin Skillet Cake

This looks insanely delish and doesn't sound too difficult. I think it is a "must make."

Willow Bird Baking

Pumpkin Biscuits

Stuff these flaky biscuits with smoked ham and pumpkin butter. Yummo!

Delish

Pumpkin Butter Recipe at Country Living

Spicy Cream Of Pumpkin Soup With Crispy Prosciutto

Devine details at

Melangery

Pumpkin Mouse

I just love the pastry leaves. It's always the extra touch that makes a dish.

Martha Stewart

Pumpkin And Fried Sage Flatbread

What a great appetizer for an adult Halloween party! Recipe at

Foodie Crush

Mini Halloween Pumpkin Cupcakes

All the ingredients found in a pumpkin pie and more! The kiddos will have fun with the decorations. They look as good as they sound!

Bon Appetit

Warm Pumpkin Salad With Polenta and Candied Pumpkin Seeds
I had not seen pumpkin seeds candied before. Sounds good!
Epicurious

French Pumpkin Pie

I have never seen such a pie, have you? Chef Guy Savoy makes it sound easy.

Saveur

Pumpkin Cheesecake Martini

For those of us who rather drink our calories....Recipe at

A Beautiful Mess

Pork, Pumpkin, Sage And Ricotta Cannelloni
Looks like a new variety of lasagna to me,
but a delicious one!
What Katie Ate

Stuffed Pumpkin With Cranberry

Raisin Bread Pudding

Impressive! Topped with a lemon vanilla sauce.

My Recipes

Cinnamon Sugar Roasted 
Pumpkin Seeds
My Mamma use to make these for us.
Lil Sugar

Pumpkin Twinkies
Are you kidding me? Yes please! Forget the store bought brand with preservatives.
Lil Sugar

Pumpkin Ravioli with Hazelnut Brown Butter Sauce and Balsamic Drizzle
A little bit sweet and a whole lot of savory.
Will Cook For Friends

Gluten Free Pumpkin Pie 
With Praline And Coconut Pecan Crust
Even if you don't live a gluten free life, this crust beats the traditional in my book.
Gluten Free Goddess

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Martha Stewart's Pumpkin Basics

In Season: Pumpkins begin to ripen in September. Because they store well, pumpkins are available all through the fall and winter.

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What to Look For: Make sure to choose a variety of pumpkin that's intended for cooking rather than for decoration. The ubiquitous field pumpkin -- the kind most commonly used to carve jack-o'-lanterns -- has watery, stringy flesh and is not recommended for eating. Sugar pumpkins and cheese pumpkins are two widely available varieties that are good for cooking and baking, thanks to their dense, sweet flesh.

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How to Store: Pumpkins keep well at room temperature for up to a month. Stored in a cool cellar or refrigerator, they can last up to three months. Once cut, pumpkin pieces should be wrapped tightly and refrigerated. Use cut pumpkin within five days.

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