Looking for a Pumpkin Pie Alternative?
Autumn’s classic front-porch decoration is often sold short in the kitchen, doomed to a thousand versions of the same old (though delicious) custard-style pie. But pumpkin, high in fiber and antioxidants, low in calories, is capable of so much more. This year, send it to a new fate with this pumpkin pie alternative recipe. Matched with zesty red Thai curry and silky coconut milk, cubed pumpkin becomes the keystone of a vibrant, hearty dish, with just enough fire to remind you winter is coming.
Thai-Style Pumpkin Curry Recipe
- 4 cups pie pumpkin, peeled and cut into 1/2-inch cubes
- 1 red bell pepper, cut into strips
- 14 ounces coconut milk
- 2 tablespoons (or less, to taste) Thai red curry paste
- 1 cup chicken stock
- 2 tablespoons tamarind paste (or substitute 2 tablespoons brown sugar and juice of one lime)
- 3 or 4 tablespoons chopped cilantro
- optional: asparagus or green beans, cut into one-inch pieces
In a large, heavy-bottomed saucepan, mix together a few tablespoons of the coconut milk and the red curry paste, and stir over medium heat until well-blended. Add the rest of the coconut milk, chicken stock and tamarind, and bring to a simmer. Add pumpkin cubes and simmer for about 10 minutes, then add bell peppers and asparagus or beans if desired. Simmer for another 5 to 8 minutes. Stir in cilantro and cut the heat. Let stand a few minutes before serving over rice.
Be sure to come back and tell us what you think of this pumpkin curry recipe in the comments.