Gourd's the Word

Celebrate National Pumpkin Day with Our 5 Favorite Recipes

Pumpkin pie? Of course But what about pumpkin curry?

By Trishna Buch October 26, 2015

Khun kay zuqhji

Read on for the delicious pumpkin curry recipe from Khun Kay Thai Cafe.

The arrival of Fall means cooler weather, leaves changing color, Halloween and pumpkin—especially today, October 26, a.k.a. National Pumpkin Day. But the famous Pumpkin Spice Latte isn't the only way to enjoy pumpkin. We've rounded up five of our favorite recipes, from the classic pumpkin pie to the creative pumpkin curry.

1. Pumpkin Pie

For those who prefer a pre-made pie, Houston boasts plenty of perfect picks including the House of Pies, the Flying Saucer Pie Company and Three Brothers Bakery. For those who prefer to make their own, read on:

Crust Ingredients

  • 1 1/3 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 c. shortening
  • 3 1/2 T. cold water

Filling Ingredients

  • 2 c. mashed and cooked pumpkin
  • 1 (12 fl. oz.) can evaporated milk
  • 2 beaten eggs
  • 3/4 c. packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt 


  1. Preheat oven to 400 degrees F.
  2. Prepare the pie crust by mixing together the salt and the flour. Cut the shortening into flour and add cold water, one tablespoon at a time. Mix the dough and repeat until the dough is moist enough to hold it together.
  3. With lightly floured hands, shape the dough into a ball. On a lightly floured board, roll the dough out to about 1/8-inch thickness.
  4. With a sharp knife, cut the dough 1 1/2-inch larger than an 8- to 9-inch pie pan turned upside-down.
  5. Gently roll the dough around the rolling pin and transfer it, ride side up, onto the pie pan. Unroll, easing the dough into the bottom of the pie pan.
  6. In a large bowl beat pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer until well blended.
  7. Pour into a prepared crust and bake for 40 minutes or until a knife inserted one inch from the edge comes out clean. 

2. Pumpkin Cheesecake

While excellent pumpkin cheesecake can be found at The Chocolate Bar (and a reliably good pumpkin pecan cheesecake at The Cheesecake Factory), it's surprisingly easy to make your own at home: 

Crust Ingredients

  • 1 1/4 c. graham-cracker crumbs (from 10 whole graham crackers)
  • 1/4 c. sugar
  • 4 T. unsalted butter (melted)

Filling Ingredients

  • 4 packages (8 oz. each) of softened cream cheese
  • 1 1/4 c. sugar
  • 3 T. all-purpose flour
  • 1 c. canned pumpkin puree
  • 2 T. pumpkin pie spice
  • 1 T. vanilla extract
  • 1/2 tsp. salt
  • 4 large eggs at room temperature 


  1. Preheat oven to 350 degrees F, with rack in the center. Assemble a 9-inch non-stick springform pan, with the raised side of the bottom part facing up.
  2. Make the crust: In a medium bowl, mix cracker crumbs, sugar and butter until moistened; press firmly into bottom of pan. Bake until golden around edges (10 to 12 minutes).
  3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
  4. Place springform pan on a rimmed baking sheet. Pour filling into spring form, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
  5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm; at least 4 hours. Unmold before serving.

3. Pumpkin Cupcakes

Freshly baked pumpkin cupcakes are available daily at Crave Cupcakes in Uptown Park and at Celebrity Cupcakes in Rice Village, but your coworkers will be even more impressed if you bake your own:

Cupacke Ingredients

  • 1 c. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. allspice
  • 1/2 tsp. nutmeg
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • Kosher salt
  • 1 stick butter, softened
  • 1/2 c. sugar
  • 1/2 c. canned pure pumpkin puree
  • 1 1/2 tsp. pure vanilla extract
  • 2 large eggs

Frosting Ingredients

  • 1 (8 ounce) block cream cheese
  • 2 T. butter, at room temperature
  • 2 T. pure maple syrup
  • 2 c. powdered sugar
  • Chopped toasted pecans, for topping 


  1. Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
  3. In a large bowl, add the butter and sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined. 
  4. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
  5. Make the frosting: Add the cream cheese, butter, maple syrup and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
  6. Top the cupcakes with the frosting and the chopped pecans. 

4. Pumpkin Ice Cream

We love Amy's Ice Cream's pumpkin praline and pumpkin pie flavors, but we also love this recipe for making your own pumpkin ice cream at home:


  • 2 c. heavy whipping cream
  • 1 to 1/2 c. canned pumpkin
  • 1 c. packed brown sugar
  • 1 tsp. ground ginger 
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/8 tsp. ground cloves


  1. In a large bowl, combine all ingredients; stir until the sugar is dissolved.
  2. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions
  3. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. 
  4. Yield: about 1 quart.

5. Pumpkin Curry

If you love the seasonal pumpkin curry that Khun Kay Thai Cafe in Montrose rolls out every fall, try your hand at making their recipe at home:


  • 1 1/2 lbs. pumpkin, cut into cubes
  • 1 large onion, sliced
  • 6 button mushrooms, sliced
  • 2 green chilies, finely sliced
  • 2 red chilies, finely sliced
  • 5 cloves garlic, minced
  • 300 ml coconut milk
  • 1 c. water
  • 1 tsp. turmeric
  • 1 tsp. curry powder
  • 1 inch ginger, grated
  • butter for frying


  1. Mix chilis, garlic, ginger, spices, water and coconut milk in a bowl.
  2. Get a large frying pan and heat a bit of butter over medium heat.
  3. Put pumpkin cubes, mushrooms and onions into pan and saute for a few minutes until onions start to soften.
  4. Add coconut mixture and bring to boil, then reduce heat and simmer until pumpkin is tender but not overcooked, about 10 minutes. Depending on how large your pumpkin cubes are, you may need to add more water 1/2 cup at a time, to keep the pan from getting too dry.
  5. When the pumpkin is cooked and the sauce is thick, take it off the heat and let it sit for two minutes.
  6. Add salt, if desired.





Filed under
Show Comments