Hey there, pumpkin

Enjoy the sweet and savory flavors of fall’s favorite gourd

Potato and Pumpkin Gratin Ingredients

• 8 ounces baby yellow potatoes

• 8 ounces pie pumpkin

• 1 teaspoon butter

• 1 ½ cups shredded Gruyere cheese

• ½ teaspoon dried thyme

• salt and ground black pepper to taste

• 1 cup half-and-half

• nonstick aluminum foil

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish.

2. Slice the potatoes and pumpkin with a mandolin into 1/8-inch thick slices, using the mandolin’s 3-millimeter setting.

3. Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyere.

4. Pour half and half evenly over the top and cover with aluminum foil.

5. Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake another 15 minutes, or until potatoes are tender and top is nicely browned. Remove from oven and let sit for 15 minutes before serving.

Pumpkin Waffles with Apple Cider Syrup

Ingredients

• 2 ½ cups all-purpose flour

• 4 teaspoons baking powder

• 2 teaspoons ground cinnamon

• 1 teaspoon ground allspice

• 1 teaspoon ground ginger

• ½ teaspoon salt

• ¼ cup packed brown sugar

• 1 cup canned pumpkin

• 2 cups milk

• 4 eggs, separated

• ¼ cup butter, melted

APPLE CIDER SYRUP

• ½ cup white sugar

• 1 tablespoon cornstarch

• 1 teaspoon ground cinnamon

• 1 cup apple cider

• 1 tablespoon lemon juice

• 2 tablespoons butter

Directions

1. Preheat a waffle iron according to manufacturer’s instructions.

2. Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.

3. Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer’s instructions.

4. To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

Best Slow Cooker Pumpkin Butter

Ingredients

• nonstick cooking spray

• 1 (29 ounce) can pumpkin puree

• 1 ½ cups brown sugar

• 1 ½ cups white sugar

• 2 teaspoons ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon ground ginger

• ½ teaspoon ground cloves

• ½ teaspoon vanilla extract

• ¼ teaspoon salt

Directions

1. Spray the inside of a slow cooker with cooking spray.

2. Mix pumpkin puree, brown sugar, white sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt in a bowl until well incorporated. Transfer to the slow cooker.

3. Cook on Low, stirring occasionally, until pumpkin butter has thickened to desired consistency, about 3 hours.