Call me un-American, but I’m not a big fan of pumpkin pie. It’s a matter of texture and tang: Pie for me means a fruit pie that is on the tart side.
But I do like pumpkin used in other dishes, and I’ve been trying to expand my repertoire. Two weeks ago, I got an e-mail from Serious Eats with a recipe that fit the bill: Pumpkin Turkey Chili. I know that sounds like a Thanksgiving dinner that collided with a tailgate party, but it really works. (Translation: I liked it, and the kids ate it.) The pumpkin kind of melts in with the tomato and gives the whole dish more substance, which I think you need in a poultry-based chili.
I have also finally found a gnocchi recipe that I can make without turning the potatoes to glue and, surprise, it calls for pumpkin too. The recipe’s title, Pumpkin Gnocchi with a Brown Butter Sauce, Crisped Sage and Shaved Parmigianno-Reggiano, is long, as is the process for making them.
And the recipe’s call for cinnamon and allspice will leave you scratching your head. But those slight, pumpkin pie notes elevate the gnocchi and, to my mind, make it possible to do away with a lot of fancy saucing. A nice side dish for dinner and, if you are my younger son, a breakfast choice as well.