MTM On The Road: Chef Hermann Talks Pumpkin Spice Dishes at Home

You either love it or hate it. Pumpkin spice comes in all forms and today we’re challenging our beloved Chef Hermann, owner of Hermann’s European Cafe in Cadillac to prepare the pumpkin varieties before our eyes. Savory, sweet, drinkable and otherwise we create an entire menu inspired by (and including) the tried and true pumpkin. Try these tips at home to bring fall flavor into every meal you’re craving!

Pumpkin Spiced Latte

1 C Milk

2 TBS Pumpkin Puree

1 TBS Sugar

¼ tsp pumpkin spice

¼ tsp Vanilla extract

¼ C Coffee or espresso

1 TBS Pumpkin syrup

Whipped cream

Heat the milk and coffee. Using a blender, on high speed, foam together the coffee and milk. Add the spices. Top with whipped cream.

Pumpkin Mashed Potatoes

2 lb Potatoes

1 C Pumpkin Puree

4 oz Cream Cheese softened

4 TB Butter

1 tsp Salt

½ tsp onion powder

1 tsp Roasted Garlic minced

½ tsp Coriander

Pinch of white pepper

¼ C Heavy whipping cream

Boil potatoes until tender, strain out water. Mash potatoes with pumpkin puree, cream cheese, cream, butter and spices. Adjust salt and seasonings to taste.

Roast Pumpkin with Maple Pecan Glaze

2-3 lb Pumpkin, peeled and cut into 2-3” slices

Olive oil

1 tsp Salt

½ C Maple Syrup

¼ C Pecans

1 TB Butter

Coat the pumpkin slices in olive oil and sprinkle salt. Roast pumpkin on cookie tray in 400F oven until tender. Let cool slightly.

In sauce pan, lightly toast the pecans in butter, add pumpkin slices and coat with maple syrup until warmed through.

Whitefish with Pumpkin and Button Mushrooms

2 Whitefish fillets

4 oz Button mushroom, sliced

2 TBS Pumpkin Puree

1 oz White wine

½ TBS Fresh thyme leaves

½ tsp Clove garlic, minced

½ tsp Shallots, minced     

Parsley, chopped

1 TBS Butter



In hot pan sear the fish, flesh side down. Cook 4-5 minutes then flip the fish. Add mushrooms, garlic and shallots, cook until tender. Remove fish to plate. Deglaze pan with white wine, then add pumpkin puree. Season with thyme, pepper and salt. Add the butter to the sauce and stir. Top fish with sauce and sprinkle with chopped parsley.

Spicy Pumpkin Soup with Chorizo

1 TBS Butter

1 Onion fine diced

2 Garlic cloves, minced

2 tsp Fresh ginger, minced

1 ½ tsp Yellow curry powder

¾ tsp cumin

½ tsp Coriander

1/8 tsp Cinnamon

1 tsp Salt

4 C Chicken stock

2 Bay leaves

2 15 oz Cans of pumpkin puree

1 C Water

4 oz Chorizo sausage

½ C Heavy whipping cream

Sautee butter, garlic, ginger and sausage cook until tender and sausage cooked through. Add spices and salt. Add stock, pumpkin, water and bay leaves. Bring to a boil and cook for 10 minutes. Remove bay leaves. Adjust salt. Stir in cream just before serving.

Pumpkin Silk Pie

1 C Graham cracker crust crumbs or 1-9” graham cracker pie shell

8 oz Cream cheese softened

1 16oz Can pumpkin puree

1 2/3C Powdered sugar

2 tsp Cinnamon

2 tsp Vanilla extract

½ tsp Nutmeg

½ tsp Ground ginger

2 C Heavy whipping cream-whipped

Caramel sauce

Beat together cream cheese, pumpkin and spices. Spread evenly into 9” graham cracker shell and top with whipped cream. Chill 2 hours before slicing. Drizzle caramel on top.

Pumpkin Pie

¾ C Sugar

15 oz Can pumpkin puree

12 oz Can evaporated milk

2 Eggs plus 1 yolk

½ tsp Cinnamon

½ tsp Salt

¼ tsp Ginger

¼ tsp Cloves

¼ tsp Nutmeg

Combine all ingredients until smooth, pour into 9” pie shell.

Bake at 425F for 10 minutes, reduce heat to 350F for 40 minutes or until center is just barely jiggles. Let cool.