Pumpkin Season Recipes

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Cranberry Pear and Ginger Chutney

Course:

Dessert

Cuisine:

American

Yield:

12

Time:

Prep Time: 10 mins., Cook Time: 45 mins.

1. Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy saucepan.
2. Boil mixture until reduced to 1½ cups, about 10 minutes.
3. Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves.
4. Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces.
5. Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool.

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Pumpkin Soup

Course:

Soup, Lunch

Cuisine:

American

Yield:

4

1. In a medium-large stock pot, heat the butter over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, or until the onion is translucent.
2. Add the apple, spices and pumpkin puree, and cook for 1-2 minutes, stirring constantly, then add the vegetable broth, water and fresh thyme. Bring the mixture to a boil and then turn down to a simmer for about 15-20 minutes, or until the apple pieces are very tender.
3. Turn the stove off and use a handheld immersion blender to puree the soup. You can also use a blender or food processor to puree the soup in 2-3 batches.
4. Stir the heavy cream and honey into the soup. Season to taste with salt and pepper. Serve in soup bowls and garnish with thyme, drizzle of heavy cream and roasted pumpkin seeds

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Pumpkin Potato Gnocchi

Course:

Main Dish, Dinner

Cuisine:

Italian

Yield:

Makes approximately 8 – 10 servings (Approximately 125 gnocchi)

1. Boil Potatoes until tender.
2. While hot, strain, peel and put through the ricer.
3. Set aside, let thoroughly cool (this can be done the day before).
4. On a board, form a “mountain” with cooled riced potatoes.
5. Add sifted flour, parmigiano, salt & pepper.
6. Make a hole at the top of the mountain and add the eggs and pumpkin pureé into hole.
7. Working from the eggs out, begin mixing eggs and pumpkin with potato until well blended.
8. Cover with a slightly damp cloth or a bowl and let rest for 30 minutes.
9. Roll dough into 2 foot long rolls about the size of a quarter in diameter.
10. Cut into ½ inch pieces.
11. Delicately dust with flour and place into a plastic container (only one layer with plenty of room).
12. Cover and Freeze until ready to cook. (Once frozen, the gnocchi can be transferred into zip lock bags. The gnocchi can be kept frozen up to one month.)

TO SERVE:

1. Bring 12 quarts of salted water to a rapid boil, add frozen gnocchi, cover and cook until water returns to a boil.
2. Uncover, cook for an additional 2 minutes OR until the gnocchi begin to float. Strain gnocchi, add your favorite sauce (recipe below), serve immediately in a warm, shallow bowl.
3. Serve 10 gnocchi as appetizer or 20 gnocchi as an entrée.

Amaretto Butter, Toasted Hazelnuts Sauce
Serves 8

1. Allow the butter to come to room temperature on the counter (this should take about an hour).
2. Add all ingredients to a mixing bowl.
3. Mix together in a mixer on medium speed for 5 minutes.
4. Lay the mixture on plastic wrap or parchment paper. Roll tightly into a log.
5. Use immediately or freeze for future use.

TO SERVE:

1. Toast whole hazelnuts (cracked) in a 350 degree oven until golden (about 5 minutes). Remove and set aside.
2. In a large nonstick pan, over medium heat, combine ¼ of total of the prepared butter with the gnocchi. Slow braise until butter is melted.
3. Add the remaining butter and ½ cup of pasta water until all is mixed well.
4. Divide gnocchi evenly into 8 shallow bowls or plates with a raised rim. Sprinkle with warm, toasted hazelnuts and shaved parmigiano.
5. Serve immediately.

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Hot Pumpkin Deviled Eggs

Course:

Appetizers, Side Dishes

Cuisine:

American

Yield:

12

Time:

Prep Time: 20 mins., Cook Time: 15 mins.

1. Cover eggs in a saucepan with cold water, bring to a boil.
2. Cover and turn off heat.
3. Let stand for ten minutes.
4. Immediately remove eggs and place in ice water.
5. Let eggs cool completely, then remove and peel eggs.
6. Cut eggs lengthwise in half, remove all yolks and place them in a mixing bowl.
7. Mash and combine egg yolks with cayenne pepper sauce, paprika, salt and pepper.
8. Fill each egg white halfway with a mound of the mixture. You can choose to pipe or scoop it in based on how you want them to look.
9. Place a piece of the chopped scallion at the top of the filling to garnish as a pumpkin stem.

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Creamy Pumpkin Alfredo

Course:

Dinner, Main, Pasta

Cuisine:

Italian, American

Seasonal Event:

Fall

1. First prepare the noodles according to the directions.
2. In a medium size skillet over medium heat, melt the butter. Add in the garlic and cook for 30 seconds. Add in the pumpkin and milk. Whisk to combine. Add in the grated parmesan, chopped sage leaves, salt and pepper. Stir to combine. Continue to cook the sauce over low heat until the pasta is done cooking. Make sure to stir constantly so as to not burn the bottom of the sauce.
3. When the pasta is al dente, combine the pasta, sauce and preferred protein toppers. Toss to combine. Serve warm, garnish with additional fresh sage leaves.

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Calabaza en Tacha: Candied Pumpkin

Course:

Appetizers

Cuisine:

Mexican

Yield:

6

Time:

Prep Time: 10 mins., Cook Time: 35 mins.

1. Cut pumpkin in half; scoop out seeds and stringy flesh with a large spoon. Leaving the rind on, cut pumpkin into 8 to 12 large pieces.
2. Combine water and piloncillo cones in a shallow wide saucepan; cover and simmer over low heat until sugar dissolves. Add orange zest, orange juice and cinnamon sticks.
3. Arrange pumpkin pieces, skin-side down, in saucepan, cover and simmer undisturbed over low heat for 30 minutes or until pumpkin is tender.
4. Serve pumpkin pieces topped with syrup.

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Filet Mignon with Pumpkin Squash Puree, Roasted Beets & Cabernet Chipotle Sauce

Course:

Main Dish, Beef

Cuisine:

American

DIRECTIONS:

Filet:

1. Season heavy with salt and pepper. Heat a cast iron pan to smoking. Add a dash of grapeseed oil to the pan. Sear the steak for 2 minutes on each side.
2. When you are a minute and a half in on the second side, drop the garlic cloves, sliced shallots, thyme, and 2 tablespoons of butter into the pan (being careful not to burn).
3. As the butter starts to brown, baste the butter over the steak.
4. Place in the oven @ 400° for 4-6 minutes, based on the thickness and desired doneness.

Squash & Parsnip Puree with Roasted Beets:

1. In a cast iron, in a 425 degree oven, roast the squash and parsnips with 2 tablespoons olive oil, sea salt (1 t or more to taste), and cumin seed for 45 minutes. Remove from oven and let cool slightly, puree until smooth, adjust seasoning.
2. On a separate sheet pan roast beets with a touch of olive oil, the coriander and the orange zest in an aluminum foil envelope (en papillote) until easily pierced with a paring knife, 45-60 minutes (depending on size).
3. If using larger beets, once cool enough to handle, peel off skin and cut in half/quarter, season to taste. When ready to plate, spread puree on the bottom and top with roasted beets.

Chipotle and Red Wine Sauce:

1. In a medium sauté pan, add 2 tablespoon of oil and minced onion. Sauté until translucent. Add garlic and continue sautéing until fragrant.
2. Add tomato and season with salt and pepper. Cook until tomato begins to break down, about 3 minutes.
3. Mince chipotle pepper and add to tomato mixture along with Cabernet (use gloves to handle chile). Reduce heat and simmer until reduced by half, strain into a sauce pan. Add butter and adjust seasoning.

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Pumpkin Spiced Ale Pretzels with Chipotle Pumpkin Dip

Course:

Appetizers, Side Dish

Cuisine:

American

Yield:

8

Time:

Prep Time: 80 mins., Cook Time: 15 mins.

Pretzels:

1. In a large bowl, combine the pumpkin puree, ale, salt, sugar and yeast. Using a wooden spoon, slowly mix in the flour until it is too thick too add remaining flour, then use your hands to finish.
2. Dump the dough onto a floured surface and knead to form a smooth ball.
3. Place the dough ball into an oiled bowl, turning once to coat the dough and cover with plastic wrap. Set the bowl in a warm spot and let rise until it’s double the volume, about 1 ½ hours.

Dip:

1. Combine all the ingredients in a blender or small food processor. Process until smooth, adjust the seasoning if needed. Set aside.
2. Finish the Pretzels
3. Preheat the oven to 400°F convection or 425°F regular oven.
4. In a large pot, bring to a boil the water and baking soda while shaping the pretzels.
5. Line 2 baking sheets with parchment paper and coat with vegetable oil
6. Turn the dough out onto a floured surface and divide into 12 equal pieces
7. Using flat hands, roll out each piece of dough into a rope. Roll from the middle to the ends, if your hands get too sticky dip into flour and continue rolling. You want the rope to be about 20”-24” long.
8. Form the pretzel by lifting the rope on either end and allow the idle to sit on the surface, forming a “u” shape. Twist the rope ends together 2 x and fold the twist over and to rest on the center of the “u”. Carefully lift the two top loops and place on the oiled paper. (this may take a few practice tries to get it just right.)
9. Dip the pretzels into the boiling baking soda water 1, 2 or 3 at a time, depending on the size of your pot, for about 10 seconds.
10. Set the boiled pretzels on a wire rack to drain while you do the remaining pretzels.
11. Transfer the pretzels to the oiled baking sheets and brush each with egg white and sprinkle with kosher salt or pretzel salt.
12. Bake until puffed and golden brown. Serve warm with Chipotle Pumpkin Dip.

1. In a food processor pulse together dates, pecans, vanilla extract and sea salt.
2. Transfer mixture into an 8-inch square casserole dish. With your hands press mixture together and down towards the dish so that the ingredients stick together, this layer will be the "crust".
3. Next, in a food processor or blender combine raw cashews that have soaked in water overnight (or at least for 1 hour) with maple syrup, pumpkin puree, and pumpkin pie spice.
4. Spread this mixture as a second layer on top of the date and pecan crust. Lastly, add a sprinkling of crushed pecan on top. Place dish in the freezer to set overnight. Store in the freezer. Enjoy!

Print Recipe

Pumpkin Chili

Course:

Chili, Lunch, Dinner

Cuisine:

American

Yield:

8-10

1. Peel the pumpkin or squash and cut into 1-inch pieces. (To make it easier to peel the pumpkin, cut in half, remove the seeds — and set aside for roasting! — and then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife.
2. In a 6-quart or larger Dutch oven or soup pot, heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.
3. Add the broth, diced tomatoes and their juices, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer. Reduce the heat and simmer for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer — a whole afternoon, if you have the time.)
4. Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with green onions, shredded cheddar cheese, and sour cream if desired.

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Pumpkin Ravioli

Course:

Lunch, Dinner, Pasta

Cuisine:

Italian

Squash Filling:

1. Preheat oven to 400 degrees.
2. Cut squash through stem lengthwise and rub with oil and salt and pepper. Roast squash skin side down for 30-40 minutes until easily pierced with a knife (if larger squash may need longer). Better to over cook than under cook!
3. While squash cooks, in a sauce pan warm the cream, butter, and nutmeg and salt and pepper to taste.
4. Once squash is soft and cool enough to handle, scoop into a food processor or blender and pour in warm cream mixture. Puree mixture until smooth. Adjust for seasoning.

Pasta Dough:

1. *In a stand mixer …Using the dough hook, in the bowl combine flour and salt. Add eggs 1 at a time and continue to mix. Slowly add in oil and continue to incorporate into the flour until it forms a ball. Sprinkle flour on work surface and knead the dough until smooth, about 5 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes. *In a food processor…
2. Fit a food processor with the metal blade. Add all but 1/2 cup of the 00 flour into the work bowl and pulse to mix. You will use the reserved flour later to adjust the consistency of the dough.
3. Crack the eggs into a liquid measuring cup and add the olive oil. Pour the eggs and oil into the work bowl. Pulse until the flour is evenly moistened and crumbly. If the dough is super sticky, add more flour, 1 Tbs. at a time, processing until it is incorporated. After about 30 seconds total, the dough should come together in a loose ball and feel moist but not sticky.
4. Dust your clean work surface with flour and put the dough ball in the middle of the surface. Knead the dough for about 3-5 minutes until smooth and elastic. Wrap in plastic and let rest 30 minutes to let gluten relax. Follow the same directions below.
5. In a manual or automatic pasta maker…**Cut the ball of dough in half, cover and reserve half the dough until you are ready to use it to prevent drying out. Dust the counter and dough and machine with flour. Form the dough into a rectangle and roll it through the pasta machine, 2-3 times, making thinner each time. Guide the sheet of dough with the palm of your hand as it comes out the other side of the rollers. Reduce the setting and crank the dough through again, 2-3 times until the dough is approx 1/8-inch thick.

Brown Sage Sauce with Hazenuts:

1. While your ravioli cooks, melt butter in a large saute pan and continue cooking until butter turns golden brown color or "noisette", being careful not to burn. Add sage leaves and remove from heat. Add lemon juice, pasta water or stock, and cheese and set aside (taste for seasoning).
2. Once ravioli is cooked (dropped in boiling salted water until it floats to top 1-2 minutes), place in sauce pan with butter. Serve ravioli topped with fried sage, parm, and toasted hazelnuts.

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Pumpkin Walnut Risotto

Course:

Sides

Cuisine:

Italian

Yield:

8 servings

Time:

Prep Time: 15 mins., Cook Time: 45 mins.

1. In a large saucepan heat chicken stock and cinnamon stick over low heat for 10-15 minutes. Set aside, discard cinnamon stick and keep warm.
2. In a medium saucepan combine butter and olive oil and heat. Add onions and sauté until soft, about 3 minutes. Add pureed pumpkin, season with salt and pepper and sauté for another 3 minutes.
3. Combine rice with pumpkin mixture; mix well.
4. Add wine to rice mixture and stir until absorbed. Begin adding hot stock ½ cup at a time, stirring constantly and making sure all liquid is absorbed before next addition.
5. Finish with 1 tablespoon butter and parmesan-reggiano to give the risotto a nice, creamy texture.
6. Garnish with caramelized walnuts and serve.

Caramelized Walnuts:

1. Add sugar to a small skillet over medium-high heat.
2. As sugar starts to melt add salt and walnuts stirring constantly to coat, about 3-5 minutes
3. Remove nuts and place on a sheet pan to cool and harden.
4. When cool enough to touch break up the clumps of nuts and set aside.

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Roasted Pumpkin Soup with Smoky Bacon

Course:

Soup

Cuisine:

American

Yield:

6

Time:

Prep Time: 15 mins., Cook Time: 60 mins.

1. Toss pumpkin chunks with olive oil. Arrange in baking dish and roast uncovered in preheated 350°F oven for 30 to 40 minutes or until tender.
2. In large soup pot, cook bacon until crisp; remove bacon with slotted spoon and reserve for the soup garnish. Add onions to soup pot and sauté in bacon drippings over medium heat until tender, about 5 minutes.
3. Add roasted pumpkin and chicken broth to soup pot and bring to a boil; remove from heat. Working in several small batches, blend soup in food processor or blender until smooth. Return to soup pot, bring to a simmer and season with salt and pepper.
4. Serve soup in large bowls garnished with crisp crumbled bacon.

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Pumpkin Soup with Sage, Croutons, Bacon and Gruyere Cheese

Course:

Lunch, Dinner, Soup

Cuisine:

American

Yield:

4

Time:

Prep Time: 20 mins., Cook Time: 20 mins.

1. Heat ¼ cup butter in heavy pot; add onions, carrots and garlic.
2. Sauté over medium-low heat for 5 minutes or until tender, stirring frequently.
3. Add wine and simmer for 2 to 3 minutes, or until liquid has reduced.
4. Add chicken broth, pumpkin puree and brown sugar; simmer an additional 5 to 8 minutes, stirring occasionally.
5. Remove from heat.
6. Working in several smaller batches, add mixture to food processor bowl fitted with a steel blade and puree until smooth.
7. Return to pot; add heavy cream, salt, black pepper, nutmeg and thyme.
8. Simmer over low heat for 2 to 3 minutes. Keep warm.
9. To make croutons: combine ¼ cup melted butter, sage, garlic pepper and salt in a large skillet.
10. Add cubed bread and toss to blend; heat over medium-low heat for 3 to 4 minutes, or until golden, stirring frequently.
11. Remove croutons from heat, add Parmesan cheese and stir to blend.
12. To serve, ladle soup into bowls; top each with croutons, bacon and shredded cheese.

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Pumpkin Spiced Drinks

Course:

Beverages

Cuisine:

American

Crock Pot Pumpkin Spice Latte:

1. Whisk all ingredients together in a crock pot and cook on high for 1-2 hours
2. This can be kept warm in the crock pot for a party
3. This recipe can also be cut in half
4. For a thicker, creamier drink, use all half and half; for a lighter drink, use all milk
5. Flavors can be adjusted as necessary; use more coffee for a stronger drink; add more syrup for a sweeter drink, etc.

Pumpkin White Hot Chocolate:

1. Whisk together all the ingredients together in a saucepan over medium heat
2. Cook until just starting to bubble
3. Whisk in the chopped white chocolate and stir until completely melted
4. Adjust flavors as needed
5. Pour into mugs and garnish with whipped cream and/or cinnamon stick if desired

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Pumpkin Pie

Course:

Dessert

Cuisine:

American

Seasonal Event:

Fall, Thanksgiving

Yield:

Serves 8-10

Time:

1 hour

1. Preheat oven to 325F
2. Combine all dry ingredients into a bowl and mix to fully incorporate the spices and get rid of any lumps. Add in the pumpkin, eggs and condensed milk and make sure you mix to fully blend all ingredients.
3. Pour contents of bowl into pie shell and place into the oven.
4. Bake until center is firm, but no color is on the custard.
5. Pie may souffles slightly but should not crack.
6. Approximately 35-40 minutes
7. Cool completely before serving. Best eaten after refrigerated for 2-3 hours.

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Pumpkin Cream Cheese Bars

Course:

Breakfast, Dessert

Seasonal Event:

Fall

1. Heat oven to 400˚
2. Cut top off pumpkin and scoop out flesh and seeds
3. Cut pumpkin in half from top to bottom
4. Rub cut side of pumpkin with grapeseed oil
5. Place pumpkin on baking sheet, cut-side-down, and roast for 30-45 minutes, or until fork tender
6. Allow pumpkin to cool, then scoop flesh out of shell and add to food processor or blender
7. Blend or pulse until puree is smooth
8. Chill and refrigerate until needed for recipe

1. Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly roll pan with non-stick spray, then line with parchment paper and spray the paper, set aside.
2. To make pumpkin bars first whisk together dry ingredients: flour, baking powder, baking soda and spices, set aside.
3. In a large mixing bowl beat 4 eggs and sugar. Add oil, pumpkin and vanilla and mix to combine.
4. Mix in dry ingredients and pour in prepared pan, then smooth the top.
5. Mix softened cream cheese, sugar, cornstarch and vanilla until smooth. Add eggs and mix just to combine. Transfer the mixture in piping bag or zip-lock bag and cut off the corner. Draw the lines of cream cheese mixture diagonally on top of pumpkin pie mixture.
6. Bake 25-30 minutes, until the toothpick inserted in the center comes out clean.
7. Cool completely before serving.

CRUST:

1. Preheat oven to 350°F with the a rack in the center. Assemble a 9-inch springform pan.
2. Combine pecans, brown sugar, butter and cinnamon in a food processor fitted with a steel blade and pulse until nut mixture sticks together. Press firmly into bottom of pan. Bake crust until golden, about 10-12 minutes.

FILLING:

1. With an electric mixer, beat cream cheese, sugar, and lemon peel until smooth.
2. Add eggs one at a time, then add pumpkin, sour cream, flour, vanilla, spices and salt; mix until smooth. Place springform pan on a rimmed baking sheet. Pour filling into springform and gently smooth the top.
3. Bake 2 hours.
4. Take out of oven and let cool 30 minutes. Refrigerate in springform pan until cold, about 4 hours. Unmold, cover and chill.

SAUCE:

1. Combine sugar, whipping cream, butter, corn syrup, and salt in a medium saucepan, whisking until sugar dissolves. Bring to a boil; reduce heat to medium and boil one minute without stirring.
2. Remove from heat. Stir in bourbon and pecans. Cool.

*Tip: To get nice, clean slices, dip the blade of your knife into a glass of very hot water and wipe the warm blade dry before cutting each wedge.

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Harvest Spice Cake

Course:

Dessert

Cuisine:

American

Yield:

6

Time:

Prep Time: 10 mins., Cook Time: 35 mins

1. Preheat oven 325°F.
2. Mix dry ingredients together.
3. Soften butter and add to mixture along with eggs, buttermilk, and zest.
4. Mix well.
5. Pour into a greased and floured Bundt or decorated pan.
6. Bake 50 minutes.
7. Turn out onto cooling rack after about 10 minutes of cooling in the pan.
8. Frost as desired or sprinkle with powdered sugar.

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Pumpkin Spice Latte Cupcakes

Course:

Dessert

Seasonal Event:

Fall

Yield:

12-14 cupcakes

Time:

Bake time: 18 minutes

1. Preheat oven to 350 degree Fahrenheit. Line muffin tins with cupcake liners.
2. Place the flour, sugar, dark brown sugar, baking soda, baking powder, salt, and pumpkin spice into a large bowl. Gently stir to combine. Add in the oil and pumpkin, and stir until incorporated. Mix in the eggs, one at a time. Add in the espresso mixture, and stir just until the batter in smooth.
3. Fill cupcake liners ¾ full, and bake for 18 minutes (or until a toothpick comes out clean). Remove from oven and place on wire racks to cool.
4. While the cupcakes bake, prepare the pumpkin spice caramel. Turn stove onto medium heat, and place a pot over element. Pour in ¼ of the sugar. Using a heat proof stirring utensil, stir until sugar begins to melt into a clear liquid. Gradually add in the remaining sugar, in a few installments. Continue to stir, until the sugar is fully liquified, and has become an amber.
5. Turn off the heat. Mix in butter slowly, then stir in cream, salt, and pumpkin spice. Place in fridge to cool for 20 minutes, then pour into desired container. I put mine in a squirt bottle (for drizzling over cakes), but a mason jar or Tupperware container would work great too! The caramel will keep for several weeks in the fridge.
6. Next, prepare the cream cheese frosting. Beat the butter and cream cheese on a medium speed for 30 seconds, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
7. The last component to prepare is the espresso whipped cream, to garnish the cupcakes. Beat all ingredients on medium speed in the bowl of an electric mixer fitted with the whisk attachment, until soft peaks form. This can be made several hours in advance, and stored in the fridge until needed.

Once the cupcakes are fully cooled, it’s time to decorate them:

1. Use a circle cutter or large frosting tip to remove the center from each cupcake.
2. Fill the center of each cupcake with pumpkin spice caramel
3. Place the cream cheese buttercream into a piping bag fitted with a Wilton 1M (open star) tip.
4. Frost a large swirl on top of each cupcake.
5. Drizzle pumpkin spice caramel over the frosting, in a spiral patter. Be sure the caramel is cooled, or else it will melt the frosting.
6. Using a baby spoon, add a tiny dollop of espresso buttercream to each cupcake.
7. Carefully insert half a rolled cookie into the frosting at a 45-degree angle.
8. Lightly dust the cupcakes with a bit more pumpkin spice.

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Pumpkin Pie Pancakes

Course:

Breakfast

Seasonal Event:

Fall

Yield:

Serving Size: 2 pancakes

Time:

Prep time: 10 mins., Total time: 20 mins.

1. In a food processor or blender, add eggs and pulse to beat. Next, add pumpkin, cottage cheese and banana, processing until cottage cheese is smooth. Then, add the oats, baking powder, pumpkin spice, and cinnamon. Process until well-combined.
2. Heat a flat skillet or griddle over medium heat. Coat skillet with non-stick cooking spray, or with a teaspoon coconut oil.
3. Using a large spoon, ladle, or cookie scoop, pour in about ¼ cup of batter for one pancake. (You may need to help the little pancake spread out a bit). Cook each pancake about 2-3 minutes per side. You’ll know it’s ready to flip when the bubbles start to reach the center of the pancake. Flip and cook 2-3 minutes on the other side.
4. While pancakes are cooking, make topping: place 1/4 cup oats, pecans, and cinnamon on a baking sheet. Bake at 425º for 5 minutes, until light brown. Remove and sprinkle dates and coconut oil on baking sheet, mixing all ingredients around with a fork.
5. To make pumpkin pie syrup, warm maple syrup in a saucepan or microwave. Stir in pumpkin and spice. Pour into a serving vessel. (Such as a hollowed-out sugar pumpkin with a ladle to pour!)
6. Serve pancakes with topping and syrup beside. Enjoy your fall breakfast!

NOTES:

• These can be eaten by themselves, or spread with a nut butter and sprinkle with unsweetened coconut, granola, sliced bananas or sunflower seeds for a power snack.

• To freeze, let pancakes completely cool, then stack into a zip-top freezer bag. To reheat, microwave one pancake for 10 – 30 seconds (depending on your microwave), or toast them in the oven on a low-broil. Can be frozen for 3 months.

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Chocolate Chip Pumpkin Bread

Course:

Dessert, Snack

Cuisine:

American

Seasonal Event:

Fall

Yield:

2 Loaves

1. Preheat oven to 350 degrees and spray 2 loaf pans with non-stick baking spray.
2. In a large bowl combine the flour, sugar, baking soda, baking powder and salt. Set aside.
3. In a mixer combine the pumpkin, oil, eggs, water and spices on medium speed. Slowly add the dry ingredients and mix on low until everything is just combined. Lastly, add the chocolate chips and fold in with a spatula.
4. Transfer batter to 2 sprayed loaf pans. Top with extra chocolate chips if desired and bake for about 55-60 minutes, until a knife is inserted in the middle and comes out clean. Remove the loaf pans from the oven and let the chocolate chip pumpkin bread cool for at least 30 minutes before removing and slicing.

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Pumpkin Coffee Cheesecake

Course:

Dessert

Cuisine:

American

Seasonal Event:

Fall

1. Preheat oven to 275
2. In a stand mixer beat cream cheese until smooth and buttery on medium speed. Add pumpkin puree, eggs, yolk, sour cream, sugar and pumpkin pie spice. Mix briefly until combined. Add flour and vanilla. Beat until combined – do not over mix.
3. Pour filling into crust. Place in oven approximately 1 hr 45 min, rotating every 15-20 minutes until cake begins to firm when shaken.  Let rest uncovered for 15 minutes. Cover and place in fridge for 4 hours to set.
4. Cut and top with your favorite whipped topping.

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Peanut Butter Pumpkin Fudge

Course:

Dessert

Seasonal Event:

Fall

Yield:

1 9x5 loaf pan

1. Spiced White Chocolate Layer
2. Line a loaf pan with parchment paper. Set aside.
3. Add white chocolate, condensed milk, butter, vanilla and spices to the top of a double boiler set over a few inches of simmering water.
4. Stir until all ingredients are completely melted and smooth. The mixture should be pourable, it will take a few minutes to loosen up once the ingredients have all melted.
5. Keep mixture warm over low heat while you prepare the pumpkin mixture.

1. Add white chocolate, marshmallows and pumpkin to the top of a double boiler set over a few inches of simmering water.
2. Stir until all ingredients are completely melted. Marshmallows will be the last to melt and can be helped along in the process by gently pressing them against the bowl of your boiler while you stir.

1. When both mixtures are warm and pourable, it’s time to assemble.
2. Pour the spiced white chocolate mixture into the lined loaf pan.
3. Pour the pumpkin mixture on top of the spiced white chocolate mixture.
4. Spoon 4-5 tablespoons of peanut butter in lines across the loaf pan, evenly spaced.
5. Using a knife, gently swirl the peanut butter into the pumpkin layer by dragging the blade back and forth through the lines of peanut butter.
6. Put the fudge in the fridge to set for at least 3 hours.
7. Remove fudge from the fridge when set and slice into squares for serving.