‘Tis the Season for Pumpkin Recipes!

Recently, Samsung gathered chefs, media and professional foodies to celebrate the latest incarnation of its clever double oven, the Slide-in Flex Duo Range with the help of acclaimed chef Matt Dean Pettit at his restaurant Rock Lobster Food Co. in Toronto. More than just for jack-o’-lanterns, Pettit taught guests (and a couple Samsung Canada executives) a couple of ways to cook with pumpkin, and we wanted to share the recipes with you. Trust us, they are delicious and the perfect way to eat the fall fruit (we checked and indeed it is a fruit). See below for Pettit’s Pumpkin Mac and Cheese and Pumpkin Creme Brûlée. Enjoy!

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Pumpkin Mac and Cheese
Serves 4 to 5

2 cups milk

1 cup pumpkin purée (homemade if possible)

1 tbsp chopped thyme

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups elbow macaroni

2 1/2 tbsp unsalted butter

3 tbsp all-purpose flour

1/2 cup cheddar cheese, shredded

1/2 cup smoked white cheddar, shredded

Salt and pepper to taste

Panko breadcrumbs

1.    In saucepan, combine milk, pumpkin purée, thyme, cinnamon, thyme and nutmeg; simmer for 5 minutes.

2.    In a large pot of boiling water, cook pasta for 5 to 6 minutes or until al dente; drain  and set aside.

3.    In a medium saucepan, melt butter over medium heat. Add flour and cook, whisking, for 2 to 3 minutes.

4.    Whisk pumpkin-milk mixture into flour mixture and continue to whisk until fully mixed.

5.    Setting aside 2 tbsp of each cheese, stir remaining cheese into the pumpkin sauce and stir until cheese melts. Season with salt and pepper.
Reduce heat to low and stir pasta into the sauce.

6.    Transfer to oven-safe dish, top with remaining cheese and Panko. Bake in 350 F oven for 8 to 10 minutes or until  top is golden brown and cheese melted.


Pumpkin Creme Brûlée
Serves 6
1 1/2 cups pumpkin purée

1 tsp vanilla

1 tsp cinnamon

1 tsp ground nutmeg

2 cups heavy cream (35%)

8 egg yolks

1/3 cup granulated sugar

1/4 cups fine white sugar for brûlée

1.    Place eight small ramekins in large pan; set aside.

2.    In large bowl, combine pumpkin purée, vanilla, cinnamon and nutmeg.

3.    In saucepan, heat cream until almost boiling.

4.    In bowl, whisk egg yolks with granulated sugar; slowly whisk in cream.

5.    Whisk into pumpkin mixture; stir until mixed well.

6.    Pour into ramekins; pour hot water into pan to come halfway up sides of ramekins.

7.    Bake in 350 F oven until the edge is set, but centre still jiggles and knife inserted in centre comes out creamy,

about 35 minutes.

8.    Remove ramekins from water, cover and refrigerate until chilled and set, about 2 hours.

9.    About 30 minutes before serving, sprinkle fine sugar on top of each custard. With small kitchen torch, heat until sugar bubbles and turns dark brown, almost burnt. Chill for 30 minutes before serving.