I love Pumpkin! It is one of the most versatile ingredients in my pantry and is a staple in my home. I use pumpkin in many recipes including: soups, risotto, breads, stews, ravioli filling, pie, and more.

One of the few canned foods I use is canned pumpkin puree. Canned pumpkin puree is a nutrient dense food. It is high in vitamins and antioxidants. To achieve the creaminess of canned pumpkin puree it would take hours and many pounds of pumpkin to result in several cups of puree. So now you know the secrets of this restaurant chef.

This year with Hanukkah overlapping with Thanksgiving it is time to infuse the flavors of pumpkin into my classically Hanukkah creations.  Let's start with latkes.  I love the bright orange color of these latkes.  I add grated pumpkin and pumpkin puree to a potato base to create the best combination of flavor and texture. Without the potato latke base, grated pumpkin would burn as the sugar content is too high with just pumpkin.  Enjoy my complete recipe for Pumpkin Latkes with Cranberry Apple Sauce.

If you want something a little more savory try adding some curry powder, here is my recipe for Curried Coriander Pumpkin Latkes.

 Onto even sweeter things, try my Pumpkin Donuts with Maple Cinnamon Glaze.  These are dairy so they can't work for Thanksgivukkah, but we still have 7 other nights of Hanukkah to try them out and they are worth it any time.

I hope you enjoy my Pumpkin recipes, if you have any questions please comment below.