Growing in my backyard!! |
Not only is pumpkin easy to use and convenient to have on hand, but it is also extremely nutritious. It is one of the lowest calorie vegetables and contains no saturated fats or cholesterol. However, it is high in fiber, anti-oxidants, minerals (copper, calcium, potassium and phosphorus) and vitamins A, C and E.
Usually I am happy to use canned pumpkin and to be honest I have never roasted and scooped out the inside of a sugar pumpkin for baking, but this year we are attempting to grow a few in our yard. If the not so healthy vine does grow me a usable pumpkin or two, I will definitely roast it up and use it in one of the following delicious recipes... none of which are a basic pumpkin pie. Why stick to something so boring (although a favorite of my husband) when there are so many other options to experiment with? My all time favorite is a recipe I concocted last fall after looking up pumpkin bar recipes online and not finding anything that I liked. After a few tries, I got the recipe perfect and it has been a year round favorite in our home ever since... pumpkin pie brownies!! Not only are they delicious and nutritious (one sure way to get my very picky daughter to eat some vegetables), but they make the house smell amazing while cooking and for hours afterwards. All of the recipes that follow are original pumpkin creations (or modified versions of old favorites) that my whole family looks forward to each fall. Happy baking!!
Pumpkin Pie Brownies
1 can (15
oz., 1 3/4 C.) pumpkin
2/3 C. organic
white sugar
2/3 C. organic
brown sugar
3 organic eggs
2/3 C. organic
canola oil
2 tsp.
vanilla extract
1 1/3 C. organic
whole wheat pastry flour
2 tsp. ground
cinnamon
1 tsp. ground
nutmeg
1/2 tsp. ground
ginger
1/2 tsp. ground
cloves
1/2 tsp.
salt
Combine the pumpkin, sugars,
eggs, oil and vanilla in a bowl. Mix
until blended together. In a separate
bowl, sift together the flour, cinnamon, nutmeg, ginger, cloves and salt, and
slowly add to the wet mixture. Pour into a 9 x 13-inch pan and bake at 350F for
about 40 minutes. Let cool.
Note: For mini muffins, bake 25 minutes. For regular muffins, bake 35-40 minutes.
**Can add in ½ C. each of
pecans or walnuts, dried cranberries and white chocolate chips.
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Pumpkin Spice Cake
3 C. organic whole
wheat pastry flour
2 T. wheat
germ
1 tsp.
baking powder
1 tsp.
baking soda
1/2 tsp.
salt
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 C.
brown sugar
1/2 C. organic white sugar
1 C. canned pumpkin
1 C.
buttermilk
1/2 C. organic canola oil
2 large organic eggs
1 tsp.
vanilla extract
Combine the flour, flax
seed, wheat germ, baking powder, baking soda, salt, cinnamon, nutmeg, ginger
and cloves in a bowl. In a separate
mixing bowl, combine the sugars, pumpkin, buttermilk, canola oil, eggs and
vanilla, and mix together well. Slowly
add the dry ingredients to the wet mixture and stir until combined. Spread into a 9 x 13 inch pan and bake at 350F
for 35-45 minutes.
*In a donut pan, bake for 15 minutes. (good with a maple confectioners’ glaze on top)
Be careful not to overfill the pan |
with maple glaze and a side of fruit |
Allow to cool completely if adding a confectioners' glaze |
*In a muffin pan, bake for about 20-25 minutes.
jumbo sized! |
*In a 9 inch round cake pan, bake 2 or 3 cakes for about 30 minutes.
with cream cheese & Greek yogurt frosting |
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Pumpkin Cookies
1 1/2 C. organic whole wheat flour
1 C. organic all-purpose flour (or oat flour)
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 C. organic butter, softened
1 1/2 C. organic white sugar
1 C. canned pumpkin
1 organic egg
1 tsp. vanilla extract
Preheat oven to 350 degrees. Combine
flours, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set
aside. In a medium bowl, cream
together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and vanilla
to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on
cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes.
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1 1/3 C. organic
whole wheat flour
2 T. wheat
germ
2 T. ground flax
seed
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 C. organic plain soy milk
1 tsp. pure vanilla extract
1/2 C. organic
sugar
Combine flour, wheat germ,
flax seed, baking powder, salt, cinnamon, ginger, cloves and nutmeg in a medium
bowl and set aside. Combine the pumpkin, egg, oil, milk, vanilla and sugar in a
separate bowl. Add the dry mixture to
the liquid, stirring just enough to mix well. Pour into muffin pan and place in
400F degree oven for 18 to 20 minutes. Makes 12 regular muffins.
Granulated sugar may be sprinkled on top of muffins
prior to baking.
Pumpkin Muffins!!!! |
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Pumpkin
Scones
4 C. organic
whole wheat flour
2/3 C. dark
brown sugar
2 tsp. ground cinnamon
1 tsp.
ground ginger
1 tsp. ground nutmeg
1 tsp. ground
cloves
2 tsp.
baking powder
1/2 tsp.
baking soda
1/2 tsp.
salt
1 C. cold
unsalted organic butter, cut into pieces
2/3 C.
buttermilk
1 C. pumpkin
2 tsp.
vanilla extract
1 C. dried
cranberries
1 C.
chopped walnuts
Preheat the oven to 400° and
place a rack in the middle of the oven. Line a baking sheet with parchment
paper.
In a large bowl, whisk
together the flour, brown sugar, spices, baking powder, baking soda and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry
blender or two knives. The mixture should look like coarse crumbs. In a
separate bowl mix together the buttermilk, pumpkin and vanilla, and then add
the buttermilk mixture to the flour mixture. Mix just until the dough comes
together. Do not over mix the dough.
Transfer to a lightly
floured surface and knead dough gently four or five times and then pat the
dough into circles that are about 7 inches round. Cut the circles into six
equal triangles. (You can also use the drop method and just make small mounds
of dough in a circular form, about 2-3 inches in diameter). Place the scones on the baking sheet.
Bake for about 20 minutes or
until golden brown and a toothpick inserted in the middle comes out clean.
Transfer to a wire rack to cool.
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Pumpkin Truffles
(a much more indulgent way to enjoy pumpkin)
1 C. canned pumpkin
1/4 C. brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
2 C. organic heavy cream
1 pound dark chocolate, finely chopped (16
ounces)
2 T. organic butter, room temperature
1/4 C. orange-flavored liquor, optional
6 ounces melted dark chocolate
3 ounces dark cocoa powder (1 cup, or as
needed)
In a medium saucepan over low heat, combine pumpkin, brown sugar
and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and
pumpkin looks dry. Set aside.
In a medium saucepan over high heat, add cream. When cream boils,
take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the
mixture sit for a minute, then slowly begin to stir, starting in the center of
the bowl and working outwards. Once the chocolate and cream are evenly mixed,
add pumpkin mixture and whisk to combine.
Add the butter and liquor, if using. Cover tightly with plastic
wrap and refrigerate until chilled.
On a parchment lined cookie sheet, scoop mixture into small balls.
Place in refrigerator for 1 hour, or until chilled. Remove
truffles from refrigerator and dip each in melted chocolate. Roll in cocoa
powder and serve.
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Pumpkin Pasta
(a savory way to enjoy pumpkin)
1 pound whole wheat penne
2 T. extra-virgin olive oil
3 shallots, finely chopped
3 cloves garlic, grated
1/2 C. dried cranberries
2 C. organic chicken broth (or vegetable)
1 can (15 oz.) pumpkin
1/2 C. organic heavy cream (or half & half)
1/2 C. plain Greek yogurt
1 tsp. hot pepper sauce
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Salt & Pepper
12 leaves fresh sage, thinly sliced
Grated Parmesan cheese
Bring a large pot of water to a boil, add the pasta and cook until
al dente.
While the pasta is cooking, in a medium skillet, heat the olive
oil over medium heat. Add the shallots, garlic and cranberries and cook until
softened, about 5 minutes. Stir in the chicken broth, pumpkin, cream and
yogurt. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper.
Lower the heat and simmer until thickened, about 5 minutes. Stir in half of the
sage.
Toss the pasta with the sauce and top with Parmesan cheese and the
remaining fresh sage.
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