Pumpkin Curry

A throw-it-together, use-what-you've-got kind of meal. It's easy to vary the spices, add more vegetables, add in beans or nuts, use coconut milk, etc.!

Pumpkin Curry
oil
diced onion
minced garlic
cubed pumpkin (pre-cooked until tender but not mushy)
curry powder
paprika
ground ginger
ground cloves
pumpkin puree
almond milk

Sweat the onion and garlic in the oil. Stir in the cubed pumpkin. Add the spices, pumpkin puree, and almond milk. Bring to a boil, stir, taste and adjust seasonings. Serve over rice.

Pumpkin Butter

Pumpkin Butter
1 cup pumpkin puree
1/4 cup milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup turbinado sugar

Cook together over low heat until slightly thickened and caramelized.
Chill and use on toast, bread, muffins, etc.

Pumpkin Chocolate Swirl Loaf

Pumpkin Chocolate Swirl Loaf
2 1/2 cups prepared pumpkin pie filling (not from the can - homemade prepared filling you would pour right into a pie)
2 cups whole wheat flour
2 Tablespoons baking powder
1/2 cup brown sugar
1/3 cup unsweetened cocoa powder
1/4 cup oil

Preheat oven to 350◦F. Grease or line a 9x5 inch loaf pan.
Stir together the pumpkin pie filling, flour, baking powder, and sugar. Pour 2/3 of the mixture into pan.
Add cocoa and oil to remaining mixture and place in spoonfuls on top of batter. Use a knife to swirl it in.
Bake for about 45 minuted until a toothpick inserted in the center comes out clean.

Pumpkin Pie, Pumpkin Pie, Pumpkin Pie

This makes a big batch of pumpkin pie....six good sized pies! The filling can also be  baked into tarts, custards, muffins, loaves, etc. It is a classic pumpkin pie recipe with plenty of spice and is super easy to make. Just ensure you  have a bowl or tupperware container big enough to mix the batter in. What's sad is the 12 cups of pumpkin hardly put a dent in our pumpkin supply.

Pumpkin Pie
6 pie crusts, not par-baked
12 cups pumpkin puree
10 cups evaporated milk
12 eggs
6 cups brown sugar
2 teaspoons salt
3 Tablespoons ground cinnamon
1 Tablespoon ground ginger
1 Tablespoon ground nutmeg

Prepare the crusts. Whisk remaining ingredients together. Pour into crusts. Bake at 400◦F for 15 minutes, then at 350◦F for 20 minutes or until set. 

Homemade Pumpkin Puree

1. Stupidly buy two huge pumpkins
2. Drag them home and in the house
3. Cover table with plastic bag, have plenty of towels nearby, and wear old clothes
4. Gather tools - sharp knives, spoons, buckets, cutting boards, music, drinks
5. Hack pumpkin in half
6. Scoop out guts, bare-handed of course
7. Meticulously separate guts from seeds and save seeds for roasting
8. Cut flesh into chunks
9. Use all the foil in your house to wrap these chunks
10. Throw foil-wrapped chunks into a 425◦F oven and bake for 45 minutes or until tender
11. Use a towel to throw the foil packs onto the top of the stove and spill hot pumpkin juice on your leg; then realize its much easier to just take the entire oven rack out and dump the foil packs into the sink
12. Open foil packets to allow steam to escape
13. Take hot pumpkin out of foil and back to table
14. Play hot potato while peeling pumpkin and cutting into smaller chunks
15. Have someone puree the chunks in a tiny, low-quality blender, taking breaks as needed to avoid burning out the motor
16. Pour all puree into a big bucket
17. Try to fit bucket in fridge
18. Repeat with second pumpkin
19. Make pumpkin spice flavored everything
20. Eat pumpkin spice flavored everything!!!!!

Pumpkin Factory

So for some reason two of my roommates today decided it would be a good idea to pick up two huge pumpkins and process them to make lots of pumpkin treats! It makes sense, at only $2 each for good-sized pumpkins, you can get a lot of edible pumpkin out of that. They say small sugar pumpkins are the best for pies and baked goods, but surprisingly these pumpkins had very good flavor, even plain. And when you don't really take labor into account, it is well worth it compared to buying cans of pumpkin puree of pumpkin pie filling; and you can hardly ever buy cubes of pumpkin. I honestly thought we were just going to carve these pumpkins into jack-o-lanterns, but this pumpkin factor was quite fun. We cut open the pumpkins, scooped out all the guts, and separated out the seeds for roasting. Then we cut the flesh into chunks, wrapped them in foil, and baked them until tender.

We peeled and pureed most of the chunks, but also cubed some of the firmer ones to use in other applications. It took all evening and we had pumpkin all over the kitchen, but it was quite fun. We had to cook the pumpkin in two batches as it would not all fit in our oven, but that gave us the chance in between to cut up and puree more pumpkin.

Pumpkin Pie

Mmmm... no Christmas feast is complete without a pumpkin pie or two for dessert. This pumpkin pie has the signature flaky crust, and creamy rich pumpkin filling made from canned pumpkin puree and a rich custard or condensed milk, eggs, sugar, and flavorings. To make it even more special, we topped it off with homemade, soft-serve vanilla ice cream which was as fluffy as a marshmallow. Who says pumpkin pie has to be a fall dessert?

Chritmas Dinner In August

Not too long ago at work we had an entire Christmas dinner in August. We had a feast with all the fixings and afterwards felt happy and stuffed. Our Christmas dinner consisted of Challah bread and butter, different pickles, chutneys, and preserves, honey thyme carrots, peas, creamy mashed potatoes, stuffing, a brined turkey breast with gravy, pumpkin pie, and homemade vanilla ice cream.

fresh Challah bread

mustard pickles, cranberry sauce, red pepper jelly, and pickled peppers

brined turkey breast

gravy

honey and thyme glazed carrots

creamy mashed potatoes

the entire feast

stuffing

Pumpkin Gingerbread Blondies

A while ago I ate a `gingerbread white chocolate blondie`and it was delicious. Better than gingerbread cookies - it was sweet and rich and comforting. But also very sweet and very buttery. I liked the idea of a somewhat different holiday treat though, and decided to try to recreate a healthier, vegan version of the treat. I cam up with a pumpkin version, where the pumpkin provides the moisture and texture, but not too much flavor - that`s what the ginger and molasses are for. I can`t call it a brownie, because there is surprisingly no chocolate, but I can call it tasty. 

Pumpkin Gingerbread Blondies
1 cup whole wheat flour
1/2 cup raisins
2 Tablespoons ground flaxseed
2 Tablespoons sugar or brown sugar or coconut sugar, optional
2 teaspoons ground ginger
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
1 cup pumpkin purée
1/3 cup blackstrap molasses
2 Tablespoons oil (optional) can also sub applesauce
up to 2 Tablespoons water or non-dairy milk, optional, use only if mixture is very dry
1 teaspoon vanilla extract

Preheat oven to 325◦F. Line an 8x8 inch square pan with parchment paper.
In a medium bowl, combine first ten dry ingredients.
In a separate small bowl, combine remaining wet ingredients.
Add the wet to the dry and mix well.
Spread batter in prepared pan evenly and bake for 15 minutes until set. Cool before cutting and serving.

Optional ingredients will add extra flavor and richness, but can be omitted for a healthier version. I also made a quick frosting for these, colored green by avocado, which I will share the recipe for soon.

Pumpkin Spice Smoothie

I always find pumpkin spice a welcoming flavor combination, whether it is autumn or not. Here, I have combined them to make a smoothie, or perhaps more accurately a milkshake. It adds a little flavor to a morning drink of milk, as well as some extra vitamins and nutrition. Since the pumpkin is already puréed, this drink does not even require the use of a blender. Just place ingredients in a cup with a lid and shake.

Pumpkin Spice Smoothie
1 cup milk
2 heaping Tablespoons pumpkin purée
1 teaspoon ground flaxseed
1 teaspoon wheat germ
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Blend all together until smooth. Enjoy!

Cocoa Pumpkin Bean Energy Bars

This is a healthy, sneaky energy bar recipe. It contains all good things and tastes sort of like a fudgey brownie. I added in cranberries and walnuts for more texture. The base of these bars is a puréed can of beans, providing protein and fiber, along with pumpkin (which you can't taste) and peanut butter. Honey and applesauce add sweetness and cinnamon and ginger add spice. You can indulge in these tasty treats that are easy to make.

Cocoa Pumpkin Bean Energy Bars
1 can (540mL) white beans
1/2 cup pumpkin purée
1/2 cup unsweetened applesauce
1/4 cup honey
2 Tablespoons smooth natural peanut butter
1/4 cup packed light brown sugar
1/2 cup rolled oats (processed, if desired, for a smoother texture)
2 Tablespoons unsweetned cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup dried cranberries
1/4 cup chopped walnuts

Preheat oven to 350◦F. Line an 8x8-inch square pan with parchment paper.
In a food processor, process the beans until smooth. Add in the oats if desired for a smoother texture. Blend in the remaining ingredients in the order given. Mix well. Bake for about 30 minutes until bars are set. They will still be soft. Cool completely and refrigerate before cutting.

Spiced Pumpkin Bean Dip

Hummus is delicious, there is absolutely no doubt about that. I can, and often do, eat it by the spoonful. But plain old hummus can be a little bland. This is a hummus-inspired dish, except I used a can of mixed beans instead of simply chickpeas because that's what I had on hand and also I wanted to add a bit more flavor, color, and texture. I added pumpkin, which added a burst of color and gave a nice consistency, without imparting too strong of a pumpkin flavor. The flavor really comes from the dressing - which adds more color and texture and really makes flavors pop. I used onion salt to season because it adds a bit more flavor, as does the paprika and pepper, and the acidity from the vinegar gives that extra bite and smooths out the consistency a bit. 

Spiced Pumpkin Bean Dip
one can (540mL) mixed beans (includes red kidney beans, white kidney beans, chickpeas, black-eyed peas, romano beans, baby lima beans), drained and rinsed
1 cup pumpkin purée
1/4 cup Thousand Island dressing (homemade or bottled)
2 cloves garlic, finely minced
1 Tablespoon apple cider vinegar
onion salt, paprika, and ground black pepper, to taste

Purée the beans in a food processor. Then blend in remaining ingredients either in the processor or by hand. Taste and adjust seasoning and consistency as desired. Refrigerate to allow flavors to blend. Keeps well for at least a week. 

This is great to use just like hummus, or as a dip for crackers and vegetables. It is also good as a condiment for sandwiches and veggie burgers.

Mini Pumpkin Chocolate Cheesecakes

Recently I received a nice treat - you just cannot beat home-baked goodies! These are miniature cheesecakes my mother sent me. They consist of a moist, chocolate cake base that is marbled in with a pumpkin cheesecake filling containing chocolate chips. These miniature cheesecakes contain a nice dose of chocolate, and a hint of pumpkin flavor. They are very moist, and have a nice cheesecake consistency as well. They actually improve a bit with age in the fridge, as they soften even more and the flavors mellow.  I like the mini, individual size of these and how everyone can get their own. It is also a clever way to make some cheesecake go a long way - as cream cheese can be an expensive ingredient. This is a nice fall dessert, but I would enjoy it any time of the year as they are refreshing as well. 

Pumpkin Pie Streusel Bars

This is one of those recipes that tastes like pumpkin pie, but is not in pumpkin pie form. This is in bar form, which is quicker and easier to bake and eat. The crust is not a traditional crust either, but a cake mix mixture which is very simple and quick, and is also used for the streusel. And of course, the filling tastes just like pumpkin pie!

Pumpkin Pie Streusel Bars
1 white cake mix
3/4 cup melted butter or hard margarine, divided
1/4 cup granulated (white) sugar
1 teaspoon ground cinnamon
3 large eggs, divided
1 can (approximately 3 cups) pumpkin pie filling
2/3 cup milk

Preheat oven to 350◦F. Grease or line a 9x13 inch rectangular baking pan.
In a small bowl, combine 1 cup cake mix, 1/4 cup of the butter, the sugar, and the cinnamon. Set aside.
In a large bowl, combine remaining cake mix, 1/2 cup butter, and one egg. Press this firmly into prepared pan.
In a medium bowl, combine the pumpkin pie filling, two eggs, and milk. Pour over bottom. Sprinkle with streusel mixture.
Bake for 45-50 minutes until set. 

Pumpkin Pie Cupcakes

Pumpkin pie is a classic dessert this time of year. The filling is quite simple to make, it’s the crust that is the fussy part. If you would rather not bother with crust, and you would prefer miniature individual pies instead of one big one – this is the perfect recipe for you! All the flavors of the pumpkin pie filling (the best part of the pie) in a small, individual size. They are even good for breakfast, and can be dressed up as you wish. Just a note of caution: these are meant to be like mini pumpkin pies, so do not expect a firm muffin or cupcake texture. In fact, if you are using paper liners, they may stick to the filling a bit. These pies are quite soft and should be kept refrigerated, and are best enjoyed fresh.

Pumpkin Pie Cupcakes

1 ¾ cups (15 ounces) pumpkin purée

¾ cup milk

2 large eggs

½ cup granulated (white) sugar

¼ cup packed brown sugar

1 teaspoon vanilla extract

2/3 cup all-purpose (plain) flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

Preheat oven to 350◦F. Grease or line 12 muffin cups.

In a large bowl, mix together the pumpkin, milk, eggs, sugars, and vanilla. Stir in remaining ingredients. Divide batter evenly among prepared muffin cups. Bake for 20 minutes. Cake will not test clean, and will seem a little soft, but that is desired. They should not have a muffin-like texture but rather a pumpkin pie-like texture.

Cool to room temperature. Do not be surprised if the cupcakes sink a little upon cooling. Refrigerate until cold. These can be dressed up with a dollop of whipped cream, or a swirl of any type of icing, especially caramel or cream cheese). They may also be dusted with cinnamon, icing sugar, or sprinkled with pumpkin seeds or pecan pieces. Alternately, they may be enjoyed while still slightly warm as well. 

I dressed mine up with a swirl of caramel icing and some walnuts and pumpkin seeds. Best if iced fresh - otherwise the pies may absorb the icing - still tasty and sweet though!

Pumpkin Truffles

Pumpkin Truffles
3/4 cup pumpkin purée
1/2 cup solid coconut oil
1 1/2 Tablespoons honey
1 teaspoon ground cinnamon
pumpkin seeds
chocolate chips (optional)

In a medium bowl, blend together the pumpkin and coconut oil until completely smooth. Stir in the honey and cinnamon. Place the bowl in the freezer for at least ten minutes, until the mixture is firmer, but not too solid to scoop. Use a small ice cream scoop or a spoon to shape the mixture into small round balls. Place a pumpkin seed in the top of each one to form the stem of the pumpkin. Place the truffles in the freezer again briefly to firm up. Makes about 15-20 truffles.
Melt the chocolate chips. Use a toothpick or pipe some chocolate up the sides to resemble the lines on a pumpkin. Chill to set the chocolate. Alternately coat the truffles in chocolate completely, or skip the chocolate all together. 

Pumpkin is not a typical truffle flavor, but it works for this time of year! Since these truffles are based on pumpkin purée and not chocolate, the texture is slightly different. The truffles must be kept cold, and they will be quite soft. They are tricky to transport while still maintaining presentation. These truffles may be completely coated in any type of chocolate, if preferred.

Overnight Pumpkin Oatmeal

Overnight Pumpkin Oatmeal
1/3 cup pure pumpkin purée
3/4 cup milk of choice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup large flake rolled oats
chopped pecans, walnuts, or pumpkin seeds

Stir all ingredients together in a mug or small bowl and allow to refrigerate overnight to thicken. Enjoy as is, or microwave until warm. 

Another pumpkin spice breakfast! Prepare the night before and enjoy in the morning. It does not have to be refrigerated overnight, but will be much thicker if you do so, and should be especially if you plan to eat it hot, which will thin it out a little more. 

Pumpkin Pancake

Pumpkin Pancake

1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger, nutmeg, cloves, or pumpkin pie spice
1/2 cup milk
1/4 cup pure pumpkin purée
1/2 teaspoon vinegar
1 teaspoon vanilla extract
1-2 Tablespoons sweetener of choice

Preheat a little oil in a small frying pan over medium heat.
In a small bowl, stir together all the dry ingredients. Stir in the wet ingredients to make a smooth batter. Pour batter evenly into prepared pan. Cook for a few minutes per side until pancake is golden. Serve with desired toppings - fruit, nuts, yogurt, nut butter, pumpkin seeds, syrup, etc. Pictured here is some almond hazelnut butter and pumpkin seeds. 

It is pumpkin season - Halloween and Thanksgiving are approaching! This, like a few other individual pancakes I have posted on here (blueberry, banana, paleo) makes one large, fluffy, filling pancake - a complete breakfast in one! You can, of course, choose rather to make many mini, thinner pancakes if preferred. 

Six Bean Veggie Sloppy Joes

Six Bean Veggie Sloppy Joes
1/2 small onion, chopped
1/2 can five bean mix (no other ingredients added), half of a 540mL can, save the liquid
1/4 cup halved green beans
1/2 cup canned pumpkin purée
2 Tablespoons tomato paste
salt, pepper, paprika, as desired

In a small frying pan over medium heat, sautée the onion in a little oil until softened but not browned. Add the beans and stir-fry for a few minutes until softened. Add the remaining ingredients, including bean liquid, and bring to a boil until thickened. Then simmer, stirring occasionally, until cooked and soft. Mixture can be puréed for a smoother texture if desired. Makes enough for two large servings or four appetizer servings. Recipe may easily be multiplied.

This is another vegetarian sloppy joe recipe, however this one was never meant to be burgers in the first place (see: {Vegetarian Sloppy Joes}). It is soft with plenty of flavor from the pumpkin and plenty of protein from six different types of beans. Add herbs and spices as desired. This mixture may be served on bread or a bun, on baguette, as a pasta sauce, on a pizza crust, or just as is.

Pumpkin Grain Breakfast Cake

I always like to have some type of bread, muffin, or biscuit on hand. This time, I decided to try a little something different. I made a healthy snacking cake, then cut it into squares to have on hand in the freezer. This snack cake is soft and moist, yet contains several whole grains. It has a mild pumpkin and spice purée. The seeds are optional, and nuts or raisins would be a nice substitute. This cake is lower in fat and sugar, so modify amounts to suit your personal tastes. I use this more of a bread spread with a topping than a cake.

Pumpkin Grain Breakfast Cake
scant 1 cup pumpkin purée
1/2 cup applesauce
2/3 cup plain yogurt (I used Greek)
2 large eggs
1/4 cup molasses
1/4 cup each: ground flaxseed, wheat germ, wheat bran, oat bran
1/2 cup sunflower or pumpkin seeds
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk (I used almond)
2 cups whole wheat flour

Preheat oven to 350◦F. Line a 9x13 inch pan with parchment paper. 
In a large bowl, mix the first five wet ingredients together. Stir in all of the dry ingredients except the flour. Stir in half of the milk. Stir in 1 cup of flour, the remaining 1/2 cup milk, and the remaining 1 cup flour. Spread batter evenly in prepared pan. Bake for about 40 minutes, until a toothpick inserted in the center comes out clean.