Food

The Great Pumpkin

Five Ways to Eat More Pumpkin

Pumpkins typically meet one of three fates:
1. Senseless smashing in the streets.
2. Unprovoked carving of the face.
3. Insatiable eating of their beings.

All sad fates, really. But about number 3... here are five new ways to eat more pumpkin.

Pumpkin-Lobster Chowder
ABACUS

Pumpkin-Lobster Chowder

Made with: Fresh pumpkin, lobster and toasted pumpkin seeds, plus a few dots of pomegranate crème fraîche on top.
Pairs well with: A side of lobster tail and a big spoon.

Pumpkin-Lobster Chowder, Abacus, 4511 McKinney Ave, 214-559-3111

Pumpkin Tamales
LA POPULAR TAMALE HOUSE

Pumpkin Tamales

Made with: Sweet and savory pumpkin that’s been pureed and stuffed inside fresh pockets of masa.
Pairs well with: Holiday gatherings. Also, beer. Tamales pair nicely with beer.

Pumpkin Tamales, La Popular Tamale House, 5004 Columbia Ave, Ste 103, 214-824-7617, and 1010 S Pearl Expy, 214-741-7617

Pumpkin Zeppole
ZOLI’S NY PIZZA TAVERN

Pumpkin Zeppole

Made with: Fried dough, bits of fresh roasted pumpkin and baking spices, all topped with powdered sugar. It’s basically an Italian donut. Except with pumpkin.
Pairs well with: A pizza. And then afterward, a nap.

Pumpkin Popsicle
STEEL CITY POPS

Pumpkin Popsicle

Made with: Pureed pumpkin, vanilla beans, cream, cinnamon and ginger. It tastes like creamy pumpkin pie, but frozen.
Pairs well with: This heat wave we’re having.

Chocolate Pumpkins
KATE WEISER CHOCOLATE

Chocolate Pumpkins

Made with: Dark chocolate. That’s what forms the pumpkin shape. Then inside you’ve got some pumpkin-marshmallow cream.
Pairs well with: Chocolate zucchinis, chocolate acorn squash, any kind of chocolate gourd, really.

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