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| Alice and Kevyn Berger on the set of tpt Cooks! |
This year, Twin Cities Public Television held an open call for their first-ever cookbook and collected recipes from across Minnesota. I was lucky enough to have my recipe, Pumpkin Pie Goulash chosen for the book and they invited me to come and cook my recipe with Kevyn Berger on the television show, tpt Cooks! You can watch the hour and half show this weekend on tpt2 on Saturday, March 3 at 1pm, Thursday, March 8 at 1am, Saturday, March 11 at 5:30pm on tpt 2.1. There’s also an hour version airing on tpt2 on March 7 at 10:30pm and on tpt life at 6pm on March 7, 6pm on March 13, 7pm on April 21, and 1am on April 22.
You can also order this great cookbook here.
I hope you enjoy the show and enjoy my recipe! This recipe was inspired by my mom’s goulash which was a staple in our house growing up. I loved the sweetness of my mom’s recipe and wanted to put a new spin on it. You can do this recipe in a casserole pan or mix it up and make it in cupcake tins!
Pumpkin Pie Goulash Casserole
Ingredients:
1 lb box Elbow Macaroni
1 TB Oil
1 lb Ground Turkey
½ tsp Salt
½ tsp pepper
½ tsp Cinnamon
1 ½ cups Pumpkin Pie mix
½ cup Milk
2 TB Butter
¼ cup Brown Sugar
1/8 cup flour
1 cup Pumpkin Seeds (Pepitas)
Directions:
Preheat oven to 375.
Boil pasta for 7 minutes and set aside.
In a large stockpot, add oil and once heated, add turkey, salt, pepper and cinnamon. Once turkey is cooked, add pumpkin pie mix and milk. Add pasta and stir to combine.
In a small bowl, crumble butter, brown sugar and flour. Set aside.
Scoop goulash mixture into a 9×13 pan or into 2 muffin trays with cupcake liners.
Bake pan or cupcakes for 10 minutes. Top with Pepitas.
Makes 12 servings
