Tex-Mex Pumpkins

October is generally regarded as pumpkin month, because this fruit (yes, it’s officially a fruit–a member of the gourd family) is usually harvested in October.
In 1584, French explorer Jacques Cartier reported his “discovery” of pumpkins in North America (though pumpkins are native to Central America and Mexico).

These days, limited-time offerings in coffee shops and restaurants include pumpkin muffins, pumpkin spice lattes, pumpkin scones, pumpkin cream cheese, pumpkin bagels, pumpkin sorbet, and more…

If you’re looking for a unique, spicy pumpkin appetizer, try the Tex-Mex idea below!
LisaPumpkinHat
Pumpkin Tacos

SLAW AND CHILES:
2 cups thinly sliced green cabbage
1/2 cup coarsely chopped cilantro
2 green onions, thinly sliced
3 large dried ancho chiles, stemmed, seeded, thinly sliced
1 1/2 tablespoons olive oil
PUMPKIN SPREAD:
2 tablespoons butter
1 tablespoon ground ancho chiles
1/4 teaspoon ground allspice
1 can (15 oz.) pumpkin purée
3 ounces cream cheese, cut in chunks
3/4 teaspoon kosher salt
1/4 cup orange juice
TORTILLAS AND ASSEMBLY:
36 small (4 in.) corn tortillas*
1/2 cup salted toasted pumpkin seeds (pepitas)
1 orange, cut into small wedges
Kosher salt

Preparation

1. Make slaw: Mix cabbage, cilantro, and onions in a bowl.
2. Toast chiles: In a small frying pan over medium heat, cook sliced chiles in oil, stirring often, until some turn reddish brown, 3 to 4 minutes. Transfer chiles to paper towels, using a slotted spoon; reserve oil.
3. Make spread: In a medium saucepan, cook butter over medium heat, swirling often, until golden, 3 to 5 minutes. Add ground chiles and allspice all at once and stir until foamy, about 10 seconds. Reduce heat to low and stir in pumpkin, cream cheese, and salt; cook, stirring, until cheese melts, 1 to 2 minutes. Remove from heat. Stir in juice; scrape into a bowl. Just before serving, drizzle with reserved chile oil.
4. Warm tortillas: Divide into 2 stacks, wrap in a cloth napkin, and microwave until hot, turning over once, 2 to 3 minutes.
5. Set tortillas, spread, slaw, pumpkin seeds, toasted chiles, and orange wedges on a tray and let diners make their own tacos, adding a squeeze of orange and more salt to taste.

Recipe from http://www.myrecipes.com/recipe/pumpkin-tacos-50400000107261/
PUMPKINS
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