Recipes

Keen for pumpkeen!

It’s the season of the pumpkin! We’ve got a few recipes for you to have a look at and hopefully consider on making this winter (and tagging us on Facebook when you do).

 

IF you’re a believer of making your own purees here’s the method on how to do it:

To make pumpkin purée from scratch, cut a medium-small sugar pumpkin in half. Scrape out the insides (reserving the pumpkins seeds to toast) and discard. Line a baking sheet with foil. Place the pumpkin halves cut side down on the lined baking sheet and bake at 175°C until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp.

Read more: http://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/

 

Pumpkin Pie (The Classic)

The classic pumpkin pie, full of sweetness and spices to warm you up this winter. And there’s pumpkin in it, a vegetable, so it’s technically healthy.

Ingredients:

  • 2 eggs plus the yolk of a third egg
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cardamon
  • 1/2 teaspoon of lemon zest
  • 2 cups of pumpkin pulp purée from a pumpkin or from canned pumpkin purée (can also use puréed cooked butternut squash)
  • 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
  • 1 pie crust (get it frozen or make your own)

Method:

  1. Preheat your oven to 220°C.
  2. Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
  3. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
  4. Pour the filling into an uncooked pie shell. Bake at a high temperature of 220°C for 15 minutes. Then after 15 minutes, lower the temperature to 175°C. Bake for 45 to 55 minutes more, or until a knife inserted in the centre comes out clean. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned).
  5. Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
  6. Serve with whipped cream

Source: http://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/

 

Pumpkin Fries

Move over sweet potato fries, pumpkin’s bumpin’ in. Why not try something different and healthy, plus it’s seasonal!

Ingredients:

  • 2 small pie pumpkins

Salty Pumpkin Fries

  • 2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tbsp olive oil
  • Sea salt to taste

Sweet Fries

  • 2 tsp pumpkin pie spice
  • 2 tbsp pure maple syrup

Spicy Fries

  • 1 tbsp pure maple syrup
  • 1 tbsp Sriracha

Method:

  1. Preheat your oven to 200°C.
  2. Peel & remove seeds then cut into ½ inch fries
  3. Coat your pumpkin in desired spices (salty, spicy, or sweet).
  4. Arrange the fries in a single layer on a parchment lined cookie sheet.
  5. Roast for approximately 35 minutes, flipping fries halfway through.

Salty Fries

  1. Place your cut pumpkin and olive oil in a mixing bowl.
  2. Toss by hand until the pumpkin is well coated in all the oil and spices.

Sweet Fries

  1. Place your cut pumpkin and olive oil in a mixing bowl.
  2. Add maple syrup and toss by hand until your pumpkin is well coated.

Spicy Fries

  1. Toss pumpkin fries, maple syrup and Sriracha in a large bowl.

Source: https://cleanfoodcrush.com/pumpkin-fries/

Pumpkin Loaf

If you made an oath to eat food then make this loaf to feel good!

Ingredients:

  • 650g butternut pumpkin, peeled, deseeded
  • 100g butter, softened
  • 650g butternut pumpkin, peeled, deseeded
  • 100g butter, softened
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 2 cups self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Method:

  1. Preheat oven to 180°C. Grease loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
  2. Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
  3. Wash and cut pumpkin into 4cm pieces. With water clinging, place pumpkin in a single layer on a microwave-safe plate. Cover with plastic wrap. Microwave on HIGH (100%) for 3 to 4 minutes or until pumpkin is tender. Set aside to cool. Drain and place cooled pumpkin in a food processor. Process until smooth (you should have 1 cup).
  4. Using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs and beat until well combined. Stir in pumpkin.
  5. Sift flour, bicarbonate of soda, cinnamon, nutmeg, ginger and cloves over pumpkin mixture. Stir gently to combine. Spoon into prepared pan. Smooth surface. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Lift onto a wire rack. Serve warm or cold.

Source: http://www.taste.com.au/recipes/pumpkin-loaf/8e5417aa-48ea-4bf0-8948-5849a4a02390

 

Pumpkin Garlic Hummus

Hummus-say this is probably one of the best tasting hummus out there, balance of sweetness from the pumpkin and tangyness from the garlic!

Ingredients:

  • 1-2 cloves roasted garlic
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 can chickpeas, drained and rinsed
  • ⅔ cup pumpkin puree
  • 1 tablespoon maple syrup or honey
  • ½ teaspoon finely minced fresh rosemary (more to taste)
  • Salt to taste

Method:

  1. To roast the garlic, I like to simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. The garlic gets the roast-y flavor and then you get some bonus garlic infused olive oil out of the deal. Bam.
  2. Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary (I found that the blender didn’t really like the tough rosemary pieces in there so I just stirred it in at the end).
  3. Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.

Source: http://pinchofyum.com/roasted-garlic-rosemary-pumpkin-hummus

 

Pumpkin Spice Latte

Ooo you thought I forgot?! (I just wanted you to scroll for it)

The famous winter drink everyone fads about time to time: Pumpkin Spice Latte. Apparently this recipe claims to be better than Starbucks so why not try it out and let us know how it goes.

Ingredients:

  • 2 tablespoons canned pumpkin
  • 1/2 teaspoon pumpkin pie spice, plus more to garnish
  • Freshly ground black pepper
  • 2 tbsp sugar
  • 2 tbsp pure vanilla extract
  • 2 cups whole milk
  • 1 to 2 shots espresso, about 1/4 cup
  • 1/4 cup heavy cream, whipped until firm peaks form

Method:

  1. In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
  2. Add the sugar and stir until the mixture looks like a bubbly thick syrup.
  3. Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
  4. Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
  5. Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

Source: http://www.thekitchn.com/how-to-make-pumpkin-spice-latte-even-better-than-starbucks-cooking-lessons-from-the-kitchn-96277

 

Roasted Pumpkin Seeds

So we gave you all these recipes that requires pumpkin and you’re probably hoping that you could you ALL of the pumpkin and you can! Roast your pumpkin seeds after deseeding your pumpkins for a great healthy snack!

Try them in many other spices too, it’s your kitchen your rules.

Ingredients:

  • 1 1/2 cups raw whole pumpkin seeds
  • 2 teaspoons butter, melted
  • 1 pinch salt

Method:

  1. Preheat oven to 150 degrees C.
  2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Source: http://allrecipes.com/recipe/13768/roasted-pumpkin-seeds/

 

 

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