Mary Engelbreit Home Companion - Beyond the Pie Recipes


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By Sarah Belk King with Kristen o’Brien and Patrick Hawley • Photography by Eric Johnson • Food Styling by Carollynn Ziemann • Art Direction and Prop Styling by Angela Harbison

More than just a filling for pastry, pumpkin puree can be whisked into soups, swirled into sauces, or blended with cream cheese for a sumptuous dessert. Peruse these pages for more pumpkin magic

Spicy Pumpkin Chowder | Makes about 14 cups chowder

“Beggar's Purses” Crepes with pumpkin-ricotta filling, and brown butter | Makes about 12-16 purses; serves 6 as a first course

Pumpkin Risotto with Wild Mushrooms | Serves 6 to 8

Pumpkin Cheesecake with Walnut Crust | Serves 8

Pork Medallions with Pumpkin-cranberry pan souce | Serves 6 to 8

Pumpkin Panna Cotta with Maple drizzle | Makes about 12 4-ounce or 24 2-ounce panna cottas

Stumble It!
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Gazpacho with Crabmeat
Using a food processor is the easiest way to make this soup, which originated in the Andalusian region of southern Spain. We prefer a chunky gazpacho; if you’d like a smoother texture, just process the ingredients longer.| read more »

Cajun Chicken Kabobs
Don’t be put off by the long list of ingredients, as most of them are probably already on your spice shelf. Just line them up and start measuring.| read more »

Bruschetta with Tomatoes and Fresh Mozzarella
This delicious appetizer makes the most of August tomatoes and soothes guests’ hearty appetites until the main course is ready.| read more »

Almond Cake with Raspberry Sauce
This simple slice of almond cake comes alive with a delightful sweetness when you add the raspberry sauce (with a few whole raspberries for decoration) plus a sprinkling of powdered sugar.| read more »