A Pumpkin Palooza Extravaganza

Maybe the best part of fall isPUMPKINS! Sure there’s football, fall hikes, hayrides, and more. However, nothing compares to those bright-orange, cheerful orbs of squash that brighten our front porches. They’re so versatile, they can be carved to spook or rolled for bowling. Even Charles Schults’ Peanuts characters could not resist creating an ode to the pumpkin with “It’s the Great Pumpkin Charlie Brown.”

Pumpkins roll in with the cool autumn air bewitching our senses. We crave all things pumpkin. How about pumpkin pancakes, pumpkin donuts, pumpkin spice lattes, pumpkin ravioli or pumpkin chili?

Pumpkin Mania in Morton, Illinois

Where do you find pumpkin paradise? Head to Morton, Illinois. With a population of just over 17,000 you won’t find skyscrapers or busy roads. What you will find is pumpkin patches – and lots of them! That’s because Morton processes over 85% of the world’s canned pumpkin at the Libby’s canning factory. In 1978 this rural swatch of Midwest wonder was crowned “Pumpkin Capital of the World” by the Governor of Illinois.

Morton loves pumpkins! Visit any time of year, but September brings the Morton Pumpkin Festival, a four-day fete exploding with all things pumpkin. Activities include pumpkin pageants, pumpkin pie eating contests and a pumpkin pancake breakfast. Plus there is a pumpkin grill where you can get a burger with a side of pumpkin chili.

To get the inside scoop on what to do with these celebratory squash, we head to The Cookery in Morton. This business is more than just a cooking school and catering business. Owner Marcus Crebo says, “We love pumpkins; our pumpkin season stretches a bit longer here than other places.” His crew at The Cookery is commissioned to make 1,200 pumpkin pies, 400 a day, for three days for the Morton Pumpkin Festival.

The Cookery hosts themed cooking classes – Korean, Italian, Mediterranean– and of course, pumpkin cooking classes. At the classes, up to 24 guests ages eight and up, create two to four recipes alongside chefs. If you do the pumpkin math, that means a possibility of dozens of pumpkin dishes. Options include: Toffee Pumpkin Pie Bars, Pumpkin Pie Waffles with Maple Hazelnut Cream, Pumpkin Goat Cheese Pizza, Pumpkin Chili, and more.

Let’s Celebrate:

All the Pumpkin Possibilities

Can’t make it to Morton, Illinois? Let the Cookery and Libby’s Pumpkin bring it to you by sharing some of their favorite pumpkin tricks and treats. Pick up your forks and spoons as we taste the best pumpkin dishes to bring to your home or next Pumpkin Palooza Party. From sweet to savory, enjoy these recipes to fit your pumpkin party personality.

Recipes Compliments of Libby’s Pumpkin https://www. verybestbaking.com/libbys/ search-results/?keywords=kids&tab=recipes

It’s the Great Pumpkin Party, Charlie Brown! Gather round kids and kids at heart. What better way to celebrate the season than with your favorite dog, Snoopy and the classic cartoon “It’s the Great Pumpkin Charlie Brown!” Give kids room to roam with a pumpkin painting station and lawn games like pumpkin bowling. Serve fun pumpkin treats and munchies for the whole gang.

The following Recipes Compliments of Libby’s Pumpkin. https://www.verybestbaking.com/libbys/search-results/?keywords=kids&tab=recipes

Guess Who’s Coming to Dinner?

Mystery Pumpkin Dinner Party

Who doesn’t love a little mystery? Invite guests to bring a dish (app, drink, main, dessert) with the only stipulation being that it must contain pumpkin. Then for added suspense, keep the guests guessing with a trivia night, mystery movie, or even an interactive who-dunnit. Serving options include Pumpkin Hummus, Pumpkin and Goat Cheese Crostinis and Pumpkin Cookies with Brown Butter Frosting. See these recipes below.

Pumpkin and Goat Cheese Crostinis and Pumpkin Cookies with Brown Butter Frosting. See these recipes below.

Pumpkin Chili Bonfire Bash

Crisp fall nights are best with friends gathered round a fire.

Throw together a pot of Pumpkin Chili Mexicana and a few fallthemed drinks, then you’re good to go.

Pumpkin Hummus

8 Servings

Ingredients:

1 c. pumpkin purée

1 (15-oz.) can chickpeas, drained and rinsed

1/2 c. tahini

1/4 c. apple cider vinegar

2 tbsp. extra-virgin olive oil

1 chipotle pepper in adobo sauce

1/2 tsp. ground cinnamon, plus more for garnish

1/2 tsp. paprika, plus more for garnish

Kosher salt

1 tsp. toasted sesame seeds, for garnish

Pita chips, for serving (get gluten free as well)

Instructions:

In a large food processor, blend all ingredients until smooth. Season with salt and spoon into a bowl. Garnish with sesame seeds, paprika, and cinnamon.

Compliments of The Cookery, Morton, Illinois thecookeryinc.com

Pumpkin and Goat Cheese Crostinis

1 recipe of the pumpkin hummus

1 baguette French bread or similar Italian bread (long and skinny loaf works best)

¼ cup olive oil

Feta or Goat cheese for garnishing Toasted Pepitas

Dried Cranberries

Instructions:

Preheat oven to 450° F. Slice the baguette on the bias, about 1/2 inch thick. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Place sheet in the oven on the top rack. Toast 5-6 minutes, until the bread begins to turn golden brown. Serve the bread, olive oil side up with hummus, either in a bowl or already spread bread. Top with crumbled feta or goat cheese, cranberries, and pepitas.

Compliments of The Cookery, Morton, Illinois thecookeryinc.com

Pumpkin Cookies w/Browned Butter Frosting

1 cup granulated sugar

1 cup packed brown sugar

2 sticks + 2 Tbsp butter, softened

1 teaspoon vanilla

¾ cup pumpkin puree

3 eggs

1 ½ tsp baking soda

3 heaping cups all-purpose flour

3 tsp ground cinnamon 1 ½ tsp salt

Instructions:

Heat oven to 375°F. Beat 1st 4 ingredients together on medium speed in large bowl. Add pumpkin and egg. On low speed, beat in last 4 ingredients. On ungreased cookie sheets, drop dough by heaping tablespoonfuls. Bake 10-12 minutes. Immediately remove from cookie sheets to the cooling rack.

Frosting: 3 cups powdered sugar, 1 tsp. vanilla, 2 Tbsp. milk, 1 cup butter. Blend together powdered sugar, vanilla and 1/2 the milk. In a 1-quart saucepan, heat butter over medium heat, stirring constantly, just until light brown. Let sit until room temperature. Pour over powdered sugar mixture. Beat on low speed until smooth. Gradually add remaining milk to make frosting creamy and spreadable. Generously frost cookies.

Compliments of The Cookery, Morton, Illinois thecookeryinc.com

No-Bake Toffee Pumpkin Cookies

4 cups old-fashioned oats

1 cup creamy peanut butter

¼ cup canned pumpkin

1 cup toffee bits

2 cups sugar

½ cup whipping cream

½ cup unsalted butter

½ tsp. vanilla

½ tsp. pumpkin pie spice

¼ tsp. kosher salt

Instructions:

In a large bowl, mix together 1st four ingredients. In a 1-quart saucepan, heat sugar, cream and butter to a vigorous boil. Boil 1 minute 30 seconds, stirring frequently. Remove from heat; stir in vanilla, pumpkin pie spice and salt. Pour over the oat mixture in a bowl; quickly mix well. Immediately drop by heaping tablespoonfuls onto waxed paper. Cool and serve.

Pumpkin Chili Mexicana

2 tablespoons vegetable oil

1/2 cup chopped onion

1 cup chopped red bell pepper

1 clove garlic, finely chopped

1 pound ground turkey

2 cans (14.5 oz.) no-salt-added diced tomatoes, undrained

1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin

1 can (15 oz.) tomato sauce

1 can (15.25 oz.) kidney beans, drained

1 can (4 oz.) diced green chiles

1/2 cup loose-pack frozen whole-kernel corn

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain. Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes. Serve hot.

Compliments of Libby’s Pumpkin https://www.verybestbaking.com/libbys/