Every Thanksgiving Sunday at our big family gathering we have an afternoon pumpkin carving. It’s an annual tradition for my kids and nieces and nephews, and even though many of them are grown and on their own now, if they’re able to come home for the holiday they (and now their significant others too) take part.
It’s as fun to watch them today as it was years ago when they were all so little. Gathered around a table – out on the deck or in the kitchen, depending on the weather – they gab and laugh as they carve and I think how lucky they are to have this tradition all to themselves.
After dark we have the great pumpkin lighting with many oohs and awes and it really is a lovely sight with six or ten and sometimes more carefully carved pumpkins alight together.
Rarely have my kids’ pumpkins lasted until Halloween. They usually go soft and collapse in on themselves within a week or two, but that doesn’t change the amount of effort everyone puts into their creation.
I have all sorts of great recipes that call for pumpkin but no matter what I make I still always have leftover puree that needs to be used up. This recipe will help you do just that.
This is a tangy dressing that is thicker than regular vinaigrette. It’s great on a green salad but is also delicious tossed with green beans or roasted beets. A batch will last a week in the fridge.
- ¼ cup pumpkin puree
- ¼ cup cider vinegar
- 1 Tbsp. water
- 1 Tbsp. fancy molasses
- 1 Tbsp. maple syrup
- 1 ¼ tsp. Dijon mustard
- 1 small clove garlic, minced
- ½ cup good olive oil
- ½ teaspoon salt
- A few grinds of black pepper
- 1 ½ Tbsp. fresh thyme or oregano, chopped (or ¼ tsp. dried)
- In a medium sized bowl, whisk together the pumpkin, vinegar, water, molasses, maple syrup, Dijon and garlic.
- Add olive oil in a thin stream, whisking as your pour.
- Stir in salt, pepper and herbs.
Homemade salad dressing is so simple to make that you might decide never to buy store bought again.