I’m taking a break from all the yummy pumpkin sweets to share the recipe for this savory Spiced Pumpkin Risotto!
I’ve mentioned before that last year was the first time I ever ate anything pumpkin! I was hooked immediately on these Pumpkin Chocolate Chip Cookies and knew I’d be trying a lot more pumpkin-flavored goodies this year! So far I’ve made a Pumpkin Pie Spiced Coffee Cake that was instantly popular on Pinterest! But, I wanted to try a savory pumpkin recipe this Fall and decided on trying to create a Spiced Pumpkin Risotto!
Let me just ease your mind about something first. Making risotto is not that difficult beyond the fact you have to stir it…a lot. I was under the impression for a long time that it was a difficult dish to make and was hesitant to try to make it myself for awhile. I’ve actually never made a bad risotto! You just have to follow the directions, flex your biceps, only use arborio rice, and stir your heart out. Then, about 30 minutes later you get to enjoy the perfect creaminess that is characteristic of a true risotto!
I’ve actually loved butternut squash for many years and this past summer I had a risotto with butternut squash in it. It was good, but I was left wishing it had more of the squash flavor. I remembered that when I was making this recipe! I had plenty of extra pumpkin puree ready to go just in case! I’m convinced I figured out the perfect ratio of pumpkin to rice to parmesan and spice! It is actually quite good without the spice, but I added just enough that you can just tell it’s there.
I’m not even going to pretend I used a fresh pumpkin either. I would have, for sure, but my pumpkin knowledge is nil and so I went with canned pumpkin puree. It does make the whole cooking process faster since you don’t have to chop, bake, and puree, although I’m sure fresh is best so if you’ve got it, got for it!
This Spice Pumpkin Risotto is great on its own or as a side dish to almost anything! It’s the perfect comfort food for your family or guests this Fall! Hopefully, you’ll try it and love it!
Heat the olive oil in a large skillet or dutch oven. Add the shallots and garlic and cook 2-3 minutes until fragrant. Stir in the rice, then add the cooking wine. Cook until all the wine is absorbed, stirring continuously, then pour in half the vegetable stock. Continue stirring until stock is all absorbed. Once the stock is absorbed stir in the remaining stock 1 Cup at a time until each is absorbed.
Removed the skillet from the heat and stir in the pumpkin until well blended. Slowly mix in the Parmesan cheese and butter. Mix in the pumpkin pie spice. Taste and adjust spice as desired. Serve immediately.
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Even though it’s technically still Summer, and the weather has yet to cool off around here, the smell of pumpkin spice in the air has me overly, ridiculously excited about the upcoming Fall season! I’ve got quite a list of recipes in the works, and first up is this Pumpkin Pie Spiced Coffee cake with an unexpected ingredient!
Every year it seems the Fall season starts earlier and this year has been no exception. I’m not complaining at all because it means I could get my hands on International Delight® Pumpkin Pie Spice Coffee Creamer that much sooner! I’ve been enjoying it (and the new Chocolate Hazelnut flavor) in my coffee every morning already but started wondering what else I could use it for.
Last Fall I tried pumpkin in cookies for the first time ever and was instantly hooked. I planned to attempt to create a pumpkin-flavored coffee cake this season and decided I’d try to use the Pumpkin Pie Spice Coffee Creamer in place of milk to give my cake even more pumpkiny spicy goodness! It worked fabulously! Seriously, if you love pumpkin spice, this one’s for you!
This cake turned out to be incredibly moist with tons spicy pumpkin flavor! Each bite I took I questioned over and over again why the heck I was so against trying anything pumpkin for so long. This is most definitely the perfect treat to serve when you have company over this Fall. It works for a yummy seasonal breakfast or an afternoon treat with a cup of coffee. Heck, I’d eat it for lunch and dinner too! I really missed out for a lot of years, so I say that it’s only fair that I should make up for it now, right?
Of course, this has peaked my curiosity as to what else can be done with the oh-so-addicting International Delight Pumpkin Pie Spice Coffee Creamer! Got any ideas? I’d love to hear them! In the meantime, I’m going to eat this cake alongside my coffee and just bask in all the pumpkin and spice for as long as I possibly can this wonderful Fall season before it’s on to the next big holiday (and more fun coffee creamer flavors)!
I highly recommend you pick up a bottle (or two, three, four…) of International Delight Pumpkin Pie Spice Coffee Creamer at Walmart and join me in over-indulging in all things pumpkin this season! While you’re at it, I’d also recommend trying out the new Chocolate Hazelnut Coffee Creamer too! It instantly transforms your plain ole coffee into a coffeehouse specialty – at home and goes great with my Pumpkin Pie Spiced Coffee Cake! You and your guests will love both this Fall, I promise!
Want more inspiration? Click HERE for more ideas and check out the video below!
Preheat oven to 350 degrees F.
In a small bowl combine the flour, baking powder, baking soda, and salt. Set aside.
In an electric mixer, cream the butter and sugar together. Add the eggs one at a time. Slowly add the International Delight® Pumpkin Pie Spice Coffee Creamer, pumpkin puree, and pumpkin pie spice. Gradually mix in the flour mixture a little at a time until everything is well blended. Spread evenly into a greased 13 x 9 inch pan.
In the same small bowl you used for the flour mixture mash together all the ingredients for the topping with a fork until moist crumbles form. Sprinkle the crumbs evenly over the cake batter.
Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving. Enjoy!