Recipe List:
Ginger-Streusel Pumpkin Pie (vegetarian)
Pumpkin, Apple, and Honey Nut Squash Soup
Pumpkin Cheesepie (vegetarian)
Pumpkin (or Winter Squash) Chocolate Chip Cake (vegetarian)
Pumpkin Cinnamon Rolls (vegetarian)
Pumpkin Muffins (vegetarian)
Pumpkin Walnut Cookies (vegetarian)
Spicy Coconut Pumpkin (gf, vegetarian)
Spiced Pumpkin Pie with Brown Sugar Bourbon Whipped Cream (vegetarian)
Vegetarian Pumpkin, Broccoli, and Spinach Lasagna (vegetarian)
Spicy Coconut Pumpkin
From Farmer John’s Cookbook
Ingredients:
3 Tbsp butter
1 Tbsp vegetable oil
1 onion, thinly sliced
1 Tbsp minced fresh ginger
2-3 tsp curry powder
1 tsp finely chopped jalapeno or Serrano pepper
1/2 tsp ground cloves
1/4 tsp ground cardamom
1.5 lbs pumpkin (about 1/2 medium or 1 small pumpkin, peeled, seeded, cut into 1-inch pieces)
1.5 cups coconut milk
1 Tbsp raisins
1 tsp maple syrup or brown sugar
salt
freshly ground black pepper
Directions:
1. Heat the butter and oil in a heavy pan over medium heat. Add the onion; saute until lightly browned, about 20 minutes. Add the ginger; cook for 3 more minutes.
2. Stir in the curry powder, pepper, cloves, and cardamom; cook for 2 minutes, stirring constantly.
3. Add the pumpkin chunks, coconut milk, raisins, and maple syrup. Cover; cook over low heat until the pumpkin is tender, about 30 minutes. Uncover, and if the sauce is thin, let the coconut milk boil away until the mixture thickens to your liking. Season with salt and pepper to taste.
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Pumpkin Cheesepie
From Farmer John’s Cookbook
Ingredients:
1 ½ cups pumpkin pureé
1 ½ cups vanilla wafer or graham cracker crumbs
6 Tbs butter, melted, divided
¾ cup plus 1 Tbs sugar, divided
3 eggs
8 oz cream cheese, softened
2 tsp ground cinnamon, divided
1 tsp vanilla
1 tsp ground ginger
½ tsp freshly grated nutmeg
¼ tsp ground cloves
1 cup sour cream
Directions:
1. Preheat oven to 350° F
2. To prepare fresh pumpkin: cut the pumpkin in half and scoop out the seeds. Cut each half in half and lightly brush with oil. Place on a rimmed baking sheet and bake for 45 minutes, or until very tender when pierced with a butter knife. Scoop and scrape the flesh from the skin, and mash it as you would when making mashed potatoes.
3. Reduce the oven temperature to 325ªF.
4. Combine the crumbs, 5 tablespoons of the butter and 1 tablespoon sugar in a small mixing bowl. Mix well.
5. Grease the bottom of a 9-inch springform pan with the remaining 1 Tbs butter. Press the buttered crumbs into the bottom of the pan to form a crust. Press on the crumb mixture with the bottom of a glass to form a solid, tightly packed crust.
6. Bake the crust until lightly brown, about 10 minutes. Remove from the oven and let cool. Increase the oven temperature to 450°F.
7. Reserve 2 Tbs of the sugar. Beat the eggs with the remaining sugar. Stir in the pumpkin pureé, cream cheese, 1 tsp of the cinnamon, vanilla, ginger nutmeg, and cloves. Pour the mixture into the crust; bake until the top is browned and the center is still a little jiggly, about 40 minutes.
8. Remove from the oven; let stand on a rack for 5 minutes.
9. Combine the sour cream, the reserved 2 Tbs sugar, and the remaining 1 tsp cinnamon. Spoon the mixture on top of the pie. Bake until browned and bubbly, about 5 minutes. Let cool; then chill before serving.
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Spiced Pumpkin Pie with Brown Sugar Bourbon Whipped Cream
Ingredients:
1 All-Butter Pie Crust (See below)
1 ½ cups pumpkin pureé (fresh of course!)…or one 15 oz can
1 ¼ cups heavy cream or evaporated milk
½ cup light brown sugar
2 large eggs
2 Tbs Kentucky bourbon
1 tsp ground ginger
1 tsp cinnamon
½ tsp allspice
½ tsp salt
Brown Sugar Bourbon Whipped Cream (see below)
Directions:
Preheat the oven to 425°F. Line a 9-inch glass pie plate with the All-Butter Pie Crust and refrigerate. In a bowl, mix the pumpkin pureé, cream or evaporated milk, brown sugar, eggs, bourbon, ginger, cinnamon, allspice, and salt. Place the pie plate with the crust on a rimmed baking sheet. Pour the pumpkin mixture into the prepared pie shell. Bake for 15 minutes. Reduce the temperature to 350°F and bake for about 40 more minutes, or until the filling no longer jiggles in the middle when the pan is gently moved back and forth. Cool the pie on a rack and refrigerate until ready to serve. Top with Brown Sugar Whipped Cream.
All-Butter Pie Crust
Ingredients:
1/2 cup butter, cut into 1-inch slices
1 1/2 cups unbleached all-purpose flour
1 tsp sugar
1/2 tsp salt
3-4 Tbs ice water
Directions:
Place the butter in the freezer to chill. Meanwhile, blend the flour, sugar, and salt in a food processor with the metal blade. Add the butter and pulse the processor on and off until the butter is the size of large peas. With the processor still running, drizzle in the water. Stop processing when the dough starts to form a ball. Do not overmix. Place the dough onto a large piece of plastic wrap. Fold the plastic wrap over and around the dough to seal, and press the dough into the shape of a disc. Refrigerate for at least 1 hour.
After the dough has chilled, unwrap and place it on a lightly floured surface. Roll into an 11-inch circle and place the dough into a 9-inch pie pan. Flute the edge if desired. Refrigerate until ready to fill.
Brown Sugar Bourbon Whipped Cream
Ingredients:
1 cup heavy whipped cream
1 Tbs Kentucky bourbon
¼ cup light brown sugar
Directions:
Place the cream, the bowl, and the electric beaters or whisk in the freezer for 10 minutes. In the chilled bowl, mix the bourbon and brown sugar until the sugar is dissolved. Add the heavy cream and beat with an electric mixer until thick.
Results in a tan-colored whipped cream.
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Pumpkin (or winter squash) Chocolate Chip Cake
From the Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
2 cups flour
1 tsp. salt
2 tsp. soda
2 tsp. baking powder
1 tsp. cinnamon
2 cups mashed pumpkin (or winter squash)
3/4 cup vegetable oil
2 cups sugar
2 eggs
1 tsp. vanilla
1 cup nuts
1 cup chocolate chips
Directions:
Sift together flour, salt, soda, baking powder and cinnamon. Mix pumpkin, oil, sugar, eggs and vanilla. Blend with dry ingredients. Add chopped nuts and chocolate chips. Pour into 13×9 baking pan. Bake at 350º for 25-30 minutes or until done. Eat plain or frost with cream cheese or chocolate frosting. Cake freezes well.
Cream Cheese Frosting
Ingredients:
3 oz. soft cream cheese
1/2 cup margarine
1 tsp. vanilla
2 cups powdered sugar
Directions:
Cream together cream cheese, margarine and vanilla. Add sugar and mix well.
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Pumpkin Muffins
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
3 cups flour
1 cup sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 cup milk
1 cup mashed pumpkin
1/2 cup butter, softened
2 eggs, beaten
Directions:
Put all ingredients in bowl in order given. Mix just enough to blend. Bake at 400º for about 20 minutes. Makes 20 muffins.
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Pumpkin Cinnamon Rolls
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
1 1/3 cup milk
1/2 cup butter
2 cups cooked, mashed pumpkin
1/2 cup sugar
1 1/2 tsp. salt
4 eggs
2 pkgs. (2 tbsp.) yeast
8 cups flour
1/4 cup melted butter
1 cup brown sugar
4 tsp. cinnamon
Directions:
Heat milk and 1/2 cup butter just until warm. Combine pumpkin, sugar and salt; add milk. Beat in eggs and yeast. Add flour. Mix, cover and let rise until double in size. Turn out on floured surface and knead until smooth. Roll out into two rectangular shaped pieces of equal size. Brush on melted butter. Mix sugar and cinnamon and sprinkle on dough. Roll dough jelly-roll style, starting with the long end. Slice into 1-inch circles. Place on lightly greased cookie sheets or round cake pans with rolls almost touching each other. Let rise in a warm place until double in size. Bake at 350° for 20 minutes. Frost if desired.
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Pumpkin Walnut Cookies
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
2 1/2 cups flour
2 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. nutmeg or ginger
1/2 cup soft butter
1 1/2 cup brown sugar
2 eggs
1 cup mashed pumpkin
1 tsp. vanilla
1 1/2 cups chopped walnuts
Directions:
Combine dry ingredients and set aside. Cream butter and sugar until fluffy. Beat in eggs. Stir in pumpkin and vanilla. Add flour mixture; mix well. Stir in walnuts. Drop by rounded teaspoons 1 inch apart on greased cookie sheets. Bake at 375º for 12-14 minutes
Variation: Add 1 cup chocolate chips instead of walnuts or delete both and frost with pumpkin frosting.
Pumpkin Frosting
Ingredients:
1 tbsp. butter
1 tbsp. milk
1/4 cup pumpkin
1/4 tsp. cinnamon
powdered sugar
Directions:
Beat together butter, milk, pumpkin and cinnamon. Add enough powdered sugar until frosting is the right consistency.
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Ginger-Streusel Pumpkin Pie
This spin on the classic pumpkin pie is worth a try! Link to recipe can be found here: https://www.tasteofhome.com/recipes/ginger-streusel-pumpkin-pie/
Ingredients:
1 sheet refrigerated pie crust
3 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Streusel:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped walnuts
1/3 cup finely chopped crystallized ginger
Instructions:
Preheat oven to 350°. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge.
In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes.
In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
Bake 15-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
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Pumpkin, Apple, and Honey Nut Squash Soup
Recipe link here:https://smartinthekitchen.com/2017/10/pumpkin-apple-and-honey-nut-squash-soup/
Ingredients:
2 tablespoons avocado oil
1 medium onion, diced
2 carrots, sliced
1 Granny Smith apple, peeled, cored and diced
3 cloves garlic, diced
2 honey nut squash, cut in half and seeds scooped out (substitute 1 butternut squash if you can’t find honey nut)
3 baby red potatoes, diced (no need to peel)
1 small 15-ounce can pumpkin puree (not pumpkin pie filling)
7 cups chicken or vegetable broth
1/2 teaspoon red pepper flakes, or more to taste
Salt and pepper to taste, about 1-2 teaspoons
Instructions:
Preheat the oven to 425 degrees.
On a roasting pan, place the honey nut squash cut side up with a drizzle of olive oil and a sprinkling of salt. Roast in the upper third of the oven for 35-40 minutes until soft and easily pierced with a fork. Remove from the oven and set aside.
In a large soup pot, heat the oil over medium heat and add the onion. Stir onion until translucent. Add carrot, apple and garlic and a pinch of salt. Sauté about 1-2 minutes; be careful not to burn the garlic.
Scoop out the flesh of the roasted squash and add it to the soup pot along with the potato, pumpkin puree and broth. Cover and simmer the soup until vegetables are very tender, about 20-30 minutes.
Puree the soup with a handheld immersion blender, or in batches in a blender or food processor, being careful not to scald yourself from the steam. Return the pot to the stove and taste for seasoning, adding more salt, pepper and red pepper flakes if necessary.
If the soup is too thick, add coconut milk or stock to loosen it. If you’d like, add a dash of Tabasco to punch up the flavor (this doesn’t make the soup spicy, it just enhances the flavors that are already there).
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Vegetarian Pumpkin, Broccoli and Spinach Lasagna
I found this recipe here! https://www.ambitiouskitchen.com/vegetarian-spinach-pumpkin-lasagna/
Ingredients:
For the noodles:
10 lasagna noodles
*Saute Broccoli, let cool and add to the ricotta mixture!
For the ricotta mixture:
1/2 tablespoon olive oil
6 ounces spinach (from 1 bag spinach)
1 (15 ounce) container part skim ricotta
1 egg
½ teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper
For the pumpkin layer:
2 (15 ounce) cans pumpkin puree
½ cup milk (I like unsweetened almond milk, but any milk will work)
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon allspice
3/4 teaspoon salt
Freshly ground black pepper
For the layers:
3 cups shredded mozzarella cheese, divided (approximately 12 ounces)
1 cup grated parmesan cheese, divided
To garnish:
Fresh chopped parsley or small sage leaves
Instructions:
Preheat oven to 400 degrees F. Grease a 9×13 inch baking pan with nonstick cooking spray.
Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren’t my favorite!)
While the lasagna noodles are boiling, cook the spinach: add ½ tablespoon olive oil to a medium pan or skillet and place over medium heat. Add spinach, season with a little salt and pepper and cook until spinach wilts down. Add to a medium bowl and allow to cool for a minute or two.
In the small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.
Next make the pumpkin mixture: add pumpkin, milk, cinnamon, nutmeg, ginger, allspice, salt and pepper to a large bowl. Mix to combine.
To assemble the lasagna, spread 1 heaping cup of pumpkin mixture over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top laying 4 vertically and 1 horizontally. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with ¾ cup shredded mozzarella.
Next, add 1 heaping cup of the pumpkin mixture on top of the mozzarella and then sprinkle with 1/2 cup of parmesan cheese.
Repeat layers once more: adding remaining noodles, remaining spinach-ricotta mixture, ¾ cup shredded mozzarella, then top with any remaining pumpkin and ½ cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.
Cover with foil and bake covered for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped sage or parsley. Cool for 15 minutes before cutting and serving. Serves 12 (or a very hungry 6 ha!)
UK-CSA 