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It’s The Most Wonderful Time of the Year: Pumpkin Food in Dallas

Let's feast on pumpkin!

Oh, how I love anything made with pumpkin. Yesterday, I bought a dozen pumpkin bagels at Einstein’s. Starting today, I’m searching for anything made with pumpkin–desserts, soup, pancakes, bread, pasta—anything. If you see it or make it, let us know below.

21 comments on “It’s The Most Wonderful Time of the Year: Pumpkin Food in Dallas

  1. Pumpkin Whoopie Pies and Pumpkin Chocolate Chip Whoopie Pies are at Society Bakery. The filling tastes exactly like pumpkin pie.

  2. I bought canned organic pumpkin at WF yesterday, last night I made 3 loafs of Vegan Pumpkin bread. It is a seasonal favorite in our house and I’m taking two of them to my college daughter this weekend. You’d never know it’s vegan!

  3. Had the pumpkin souffle at Rise last Saturday. It was served with fresh whipped cream and creme anglaise. RELIGIOUS EXPERIENCE!

  4. @Monica: I don’t know about Kat’s recipe, but this is the one I use & it’s vegan. I swap the flaked coconut for chocolate chips, which I think makes it so much better. I make it several times a year and have swapped the pumpkin puree for 6 mashed bananas when I’m in the mood for banana bread. I can’t even tell you how easy it us to make.

    I just saw a grocery store ad that had pumpkin spice marshmallows listed. Is that a new thing? Never seen them before & am curious about them.

  5. We will work to come up with some sort of pumpkin themed donut. Try to roll out this or next weekend. Peace. Hypnotic Donuts.

  6. From “The Old Dallas Cookbook: Remembrance of a Simpler City Life”, published by the Women of the Dallas Southern Memorial Association (1985)

    Caroline Hunt Schoellkopf’s Pumpkin Crescent Pie
    “I created this recipe for this cookbook and to commemorate the opening of the Crescent”
    1 cup chopped onions
    1/4 cup chopped green bell pepper
    1/4 teaspoon chopped garlic
    1-2 tablespoons butter
    4 cups thinly sliced or coarsely grated pumpkin
    8 oz. mushrooms, chopped
    1 tablespoon chopped parsley
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/4 teaspoon basil

    8 ounces refrigerated crescent rolls
    Dijon mustard
    3 eggs, beaten
    8 ounces grated Cheddar cheese
    1/3 cup mayonnaise

    PUMPKIN FILLING: Saute onions, green bell pepper and garlic in butter. Add pumpkin and mushrooms and saute lightly. Add parsley, salt, pepper and basil. Stir and set aside until cool. CRESCENT ROLL CRSUT: Press crescent rolls together and roll to 1/4 inch thickness. Line 9 inch shallow pie pan or quiche pan. Coat with mustard. Preheat oven to 350 degrees. Blend eggs and cheese and add to cooled vegetables. Stir in mayonnaise. Pour into prepared pie shell. Bake 40 to 45 minutes. Let stand in warm place before serving.

    It goes on to say that this is excellent served cold – and for boxed lunches.

  7. Pumpkin curry!
    You can use curry with a little coconut milk if you like it sweet or just Masala spices for a more savory dish.
    When making curry,you can use an endless variety of veggies. I love to chop up about 2 cups of pumpkin, 1 cup sweet onion, 1/2 cup green beans, 1/2 cup green peas, add masala spices, lots of butter, and bake with chicken thighs. Serve over rice. SO tasty!

  8. @Monica – it is my own creation and I have the recipe at home. If I try from memory I may forget something so I will add it to the comments here tomorrow morning.


  9. I’m back for a weekend in 2 weeks…I can take Trader Joe’s orders for pick-up in Dallas…for a fee. HA!

  10. La Popular Tamale House has Pumpkin Tamales, this weekend ONLY!!! Inside Shed2 at the Dallas Farmers Market and East Dallas 5004 Columbia.