Congratulations to Kristin Wilson, from Calgary, who was the Grand Prize winner in our Cook with Wolfgang Puck contest. We flew Kristen and her mom, Denise, in to meet Wolfgang Puck and his team, here at our studios.

In this video, you can watch Kristin & Wolfgang prepare Kristin’s winning recipe - Creamy Pumpkin Rotini with Turkey Sausage & White Beans.  Yum!

Kristin will be joining us during our 10AM ET Wolfgang Puck show, doing a little taste-testing and judging Wolfgang’s cooking. We’ll see what she thinks!

Have the Wolfgang Puck Rice Cooker? Below is Kristin’s recipe so you can try this prize dish at home.

Creamy Pumpkin Rotini with Turkey Sausage & White Beans

Ingredients:

• 3 cups dried rotini pasta
• 3.5 cups chicken stock
• 1 can evaporated milk (385 mL)
• 1 can pure pumpkin (14 oz.)
• 1 can white kidney beans (19 oz.), rinsed well and drained
• 1/2 tsp. crushed garlic
• 2 tbsp. butter
• 1/2 tsp. each sea salt and pepper
• 3/4 lb. cooked turkey sausage, chopped into bite-size pieces
• 1/4 cup grated parmesan cheese
• 1 tbsp. chopped fresh sage

Directions:

1) Add pasta, chicken stock, evaporated milk, pumpkin, beans, garlic, butter, salt and pepper, and turkey sausage to the Wolfgang Puck Rice Cooker and stir together. Close lid and press COOK.

2) Combine parmesan cheese and sage in a small bowl and set aside.

3) When rice cooker switches to KEEP WARM, about 25 minutes, open lid and give mixture a good stir. Add parmesan cheese and sage, give another good stir to combine, close lid and press COOK again.

4) When rice cooker switches to KEEP WARM again, about 5 minutes, give another good stir (mixture should be very bubbly) and let stand with lid open about 5 minutes to stop boiling and allow mixture to thicken. Serve immediately with extra parmesan and parsley, if desired.

Serves 6