Pumpkin Recipes

Pumpkin is one of those items (and tastes) that most of us associate with autumn. But really, why can't we have pumpkin stuff year 'round?



Here are six yummy pumpkin recipes to help you through the day, including Savory Pumpkin Quiche and Pumpkin Patch Brownies. Enjoy!



PUMPKIN SPICE LATTE

This is from OneGreenPlanet, under the title “How to Make Your Own Pumpkin Spice Latte Without Nasty Ingredients”, by Heather McClees. Heather wrote about the benefits of making this, rather than buying it at your local coffee shop, and ends with, “Now, see how easy that was? This natural, vegan version won’t only taste better but it’s also cheaper, friendlier to your body, and it’s cruelty-free. Enjoy at breakfast with some pumpkin waffles or muffins and even brew some to enjoy with these Clean Eating Chocolate Chip Pumpkin Bars for dessert!”.

Ingredients

1/2 cup of unsweetened non-dairy milk (check labels to ensure they include no carrageenan)

2 tablespoons of pure pumpkin puree (organic is best)

dash of pumpkin pie spice

natural sweetener like pure stevia, which is sugar-free and chemical-free (or your choice sweetener)

dash of alcohol-free vanilla extract

4-6 ounces of hot, brewed coffee (preferably organic and espresso strength)

Directions

Brew your coffee if you haven’t already.

Grab a small pot and add the milk, pumpkin, vanilla, and pumpkin pie spice. Bring to a low heat and stir together.

Let the mixture warm on the stove for a minute or two just until the milk is warm.

Pour into a large coffee mug, add the coffee and stevia, and stir together.

Enjoy as it is, or add a dollop of soy or coconut whipped cream if you wish.

Add a touch of pumpkin spice as a garnish or a fresh cinnamon stick.



PUMPKIN PATCH BROWNIES

This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”

Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.

To view this online, click here.

Ingredients

1 box brownie mix, plus required ingredients

1 c. white chocolate chips

1 tbsp. vegetable oil

green food coloring

1 can chocolate frosting

1 c. crushed oreos

Pumpkin candies

Directions

Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.

In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.

Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.

Slice into squares and serve.

PUMPKIN SOUP

Recipe Yield: Makes 8 servings.

Source: AICR

Recipe and image appear courtesy of American Institute for Cancer Research.

View this online at https://diabeticgourmet.com/diabetic-recipes/pumpkin-soup-2.

Ingredients

4 cups low-sodium vegetable broth, divided

4 cups pumpkin puree (canned or fresh) (butternut squash may be substituted)

1 cup finely chopped onion

1 clove garlic

1 tsp. fresh thyme, chopped

Salt and freshly ground pepper to taste

2 Tbsp. light whipping cream (optional)

1 tsp. fresh parsley, chopped

Nutmeg (optional)

Directions

In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.

Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)

Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.

Nutritional Information Per Serving: Calories: 71; Fat: 1 g; Saturated Fat: 1 g; Sodium: 284 mg; Protein: 3 g; Carbohydrates: 16 g



PUMPKIN SPICE SCONES

This absolute yumminess comes from The Baker Chick (otherwise known as Audra). If you haven’t checked out her blog, I highly recommend doing so, along with subscribing to it. Go ahead, I’ll wait. (Imagine the sound of me tapping my foot….) Did you ? Great, if you did. If you didn’t, check it out sometime.

Okay, Audra starts off by writing, “Let’s grab a cup of coffee and a scone, what do you say? It’s been a long day, and right now I just want something delicious and a warm cup of coffee. Doesn’t that sound lovely? And, since pumpkin season seems to be at it’s peak, how about these tender, melt-in-your-mouth, Pumpkin Spice Scones? Oh these were so good. Everything you want in a scone really. Nothing dense or tough about these babies- just fall baked good perfection.” At the end of the recipe, Audra, added, “This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.”

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 8 scones. Yum!

To view this online at Audra’s blog, click here.

Ingredients

For the Scones:

2 cups all-purpose flour

1/4 cup plus 2 tablespoons white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoons cold butter, cut into chunks

1/2 cup pumpkin pureé

3 tablespoons International Delight Pumpkin Pie Spice Creamer

1 large egg

For the Glaze:

1 cup powdered sugar

2 tablespoons International Delight Pumpkin Pie Spice Creamer

dash of cinnamon

Instructions

Preheat oven to 425F. Prep a cookie sheet with parchment paper or a sil-pat. Set aside.

In a large bowl stir together the flour, sugar, baking powder, salt, and spices.

Add the butter, and use a pastry blender or your hands to break down the butter chunks until they are no bigger than the size of a pea. (I like to use my hands and work them in.)

Make a well in the center of the bowl and add the pumpkin and creamer. Stir gently until dough just comes together. (It may seem dry)

Turn dough onto a well-floured surface and knead until dough has moistened and is a cohesive ball.

Shape into a 6-7 inch circle, about 2 inches thick. Cut into 8 equal wedges, and arrange on the cookie sheet.

Bake for 14-16 minutes, or until scones are just golden on the edges. Allow them to cool slightly while you make the glaze.

For the glaze:

Whisk together the powdered sugar, creamer, and cinnamon until smooth and thick. Drizzle over the scones and enjoy warm or room temperature.

SAVORY PUMPKIN QUICHE

This comes from the October 2006 issue of Vegetarian Times. The recipe starts off, “Who says pumpkin pie has to be sweet? This version goes together in no time and makes a great autumn supper served with whole-grain bread and a tossed salad.” Serves 6. Makes 1 8-inch pie.

1/2 cup low-fat Gruyère cheese

1 frozen 9-inch prepared piecrust

1 cup low-fat milk

2 large eggs

1 tsp. chopped thyme

1/4 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. ground nutmeg

1 cup fresh or canned pumpkin puree

Preheat oven to 400°F. Sprinkle cheese over bottom of piecrust.

Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.

Bake 10 minutes. Reduce heat to 350°F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.

nutritional information Per SERVING: Calories: 206; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 16 g; Cholesterol: 146 mg; Sodium: 321 mg; Fiber: 1 g; Sugar: 3 g

PUMPKIN FLAN WITH CHOCOLATE CRUST

From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.

1 cup granulated sugar

3/4 cup half-and-half

1/2 cup or 4 ounces cream cheese

1 (14-ounce) can sweetened condensed milk

5 large eggs

1 cup pumpkin puree

1/4 cup dark brown sugar

1/2 teaspoon ground cinnamon or canela

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

Pinch kosher or coarse sea salt

1 1/2 cups coarsely crushed chocolate graham crackers

In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.

In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.

Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.

Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.