|Photo Credit: Portland Pumpkin Patch|
I have a rather
deep sick obsession with pumpkin. If there is not a rather hearty supply of pumpkin puree in my house, I kind of freak out. Seriously. I currently have 288 cans of Trader Joes Organic Pumpkin in my house. That is 4,320 ounces. This is in addition to all of the fresh pumpkin puree I am making now that it is pumpkin season.
I am not a huge fan of canned foods but the Trader Joes brand of organic pumpkin is processed in an allergy free facility and is ONLY pumpkin…nothing else is added. So I feel good about keeping it on hand.
I use about 100 ounces of pumpkin puree per week. Sometimes more. Never less.
I make pumpkin everything and add it into everything. Pumpkin is so incredibly good for you and I LOOOOVE it!
In honor of my favorite food item as well as the fact that October and November are really the pumpkin’s months to shine, I am presenting you with my
three ten favorite pumpkin recipes along with links to a few other recipes I love but cannot take credit for creating. I hope you enjoy these as much as I do.
Pumpkin Puree (easy recipe for the crock pot)
You will need one pie pumpkin that fits in your crock pot. You can also cut one in half to make it fit.
- Poke a few holes in the pumpkin with a fork if using the pumpkin whole. If you cut it in half, skip this step.
- Cook on low for 6-8 hours or until really soft.
- Remove the pumpkin from the slow cooker (it will be very hot) and scoop out the seeds and discard or roast.
- Scoop out the pumpkin flesh and puree in a food processor, using a hand blender or regular blender until well blended.
- You can store it in the fridge for a week or cool it and freeze it in mason jars or plastic bags.
- 2 cups (16 ounces) cooked and cooled garbanzo beans
- ¾ cup pumpkin puree
- 1 tsp crushed garlic
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp salt
- 2 Tbsp sesame tahini paste
- 1/2 cup water
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- Add all ingredients to a blender or food processor and puree until hummus is smooth. If mixture is too thick, add water, one tablespoon at a time until desired consistency is achieved.
- Taste and adjust for seasonings.
- For best flavor, store in fridge for a few hours before serving.
Crab and Pumpkin Quiche
- 1/2 crab’s meat (or use 1 can of crab)
- 1/4 of a roasted pie pumpkin diced
- 6 eggs
- 1/2 cup home made yogurt
- 1 tsp sea salt
- pinch of pepper
- 1/2 – 1 cup zucchini, grated
- 2 cloves of garlic, minced or mashed
- 1/2 – 1 cup cheddar cheese, grated
- Make a crust (I really liked the Parmesan-Pumpkin seed crust, recipe here), but feel free to make your own favorite crust. If you are using the pumpkin seed crust, let it cook for about 5-10 minutes before adding the filling.
- Beat the eggs.
- Add in the seasoning.
- Mix in the crab and zucchini.
- Scatter the pumpkin over the crust and pour the eggy mixture over it.
Top it with the cheddar cheese.
- Bake for about 15-20 minutes at 350 degrees F
Pumpkin Quinoa Parfaits
- 1/4 cup dry quinoa
- 2 cups plain home made yogurt
- 1 cup pumpkin puree
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon (separated into 1 t and 1 t)
- 1/2 cup graham cracker crumbs or other favorite “graham crackerish” crumbs
- 1/4 cup pecans (optional)
- Soak the dry quinoa in water for 4 hours.
- Rinse and drain it several times.
- Boil ½ cup of water and add the ¼ cup of quinoa.
- Simmer for about 10-15 minutes.
- Mix 1 tsp of cinnamon to the quinoa and remove from heat.
- Put the quinoa in the fridge to cool for 10 minutes.
- While the quinoa is cooling, mix the plain yogurt, pumpkin puree, pumpkin pie spice, and 1 tsp cinnamon.
- Get out whatever glass you want to use (or bowl) and start the layering.
- Put 1/4 cup graham cracker crumbs in the bottom of the glass.
- Add a layer of 1/2 cup of pumpkin yogurt.
- Add half of the quinoa.
- Add another layer of 1/2 cup pumpkin yogurt.
- Sprinkle pecans over the top. And more cinnamon, too, if you so desire.
- 1/3 cup almond, cashew or coconut milk
- 2/3 cup pumpkin puree
- 2 egg yolks
- 2 tbsp honey
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- pinch cloves
- pinch sea salt
- Mix everything in a blender. Sprinkle some extra cinnamon on top. Enjoy!
If you’re using canned pumpkin it probably has a higher water content, so reduce the amount of water you use for the nut milk.
Spiced Pumpkin Latte
- 4 cups of Unsweetened Coconut Milk (or 2 cans of coconut milk)
- 1/4 cup pumpkin puree
- 2 tablespoons of natural vanilla extract (I like to use vanilla bean paste as it has a richer flavor)
- 1/2-1 tsp of pumpkin pie spice (or 1/2 tsp cinnamon and a sprinkle of cloves and nutmeg)
- 1 cup of Dandyblend, strong coffee or 3/4 cup espresso
- Pour all ingredients into crock pot.
- Use immersion blender or whisk to mix well.
- Turn crock pot on high for 2 hours until hot and flavors are incorporated.
- Serve topped with fresh whip cream is desired.
Roasted Pumpkin and Butternut Squash Soup
- 1 medium pumpkin
- 1 medium butternut squash
- 1 cup leeks
- 2 small cloves garlic
- 1/4 cup olive oil
- salt and pepper
- 5-6 cups home made broth
- 1/4-1/2 cup cream
- 2 teaspoons honey
- a few pinches of freshly grated nutmeg
- salt and pepper to taste
- Preheat oven to 375 degrees F.
- Cut pumpkin and butternut squash into 2-inch chunks, removing the inner seeds and fibrous bits. I roasted my pumpkin and squash with the peel on and removed the cooked flesh from the peel once baked.
- Slice the white flesh up until the green stalks of several leeks.
- Toss the pumpkin, squash, whole garlic cloves and leeks on a baking tray with olive oil, salt and pepper. Bake for 25-35 minutes or until a fork inserted in the flesh of the pumpkin and squash meets no resistance.
- Remove from the oven and allow them to rest until cool enough to handle.
When cooled, use a spoon to scoop the cooked flesh away from the squash peel and place in a large saucepan.
- Add the roasted garlic and leeks to the pan too.
- Add 3 cups of warm broth and using a hand blender, blend and breakdown the squash flesh with the broth. If you don’t have a hand blender, blending the chunky soup in a regular blender in batches should work too.
- Add 2 to 3 more cups of broth and blend until you’ve reached the desired consistency.
- Add honey and nutmeg.
- Cook soup over medium heat for 30 minutes.
- Add cream and salt and pepper to taste. Stir.
- Serve warm.
Pumpkin Miso Muffins
- 1 cup pumpkin puree
- 1 tsp Garam Masala
- 2 Tbs maple syrup
- 2 1/2 Tbs olive oil
- 2 Tbs mild white miso
- 1/4 cup of any kind of milk
- 1 cup flour (I use the Bob’s Red Mill Baking gluten free baking mix but any flour would work)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Preheat oven to 375°F.
- If necessary, oil or butter your muffin tins.
- Mix together the wet ingredients: the pumpkin puree, spices, maple syrup, olive oil, miso and milk until thoroughly blended.
- Sift together the flour, baking powder and baking soda.
- Mix into the wet ingredients. If it looks too stiff, add a tiny bit of milk.
- Spoon evenly into muffin tins.
- Bake for 15-18 minutes for mini muffins, 22-25 minutes for regular size.
- The muffins will not rise much, but will be lightly browned on top.
- Cool on a rack.
- To freeze, pack in a freezer-safe container or freezer bag.
Pumpkin Beer Mustard
- 1/2 cup yellow mustard seed
- 3/4 cup pumpkin beer of your choice
- 1/8 cup apple cider vinegar
- Pinch of black pepper
- Pinch of fine sea salt
- Pinch of cinnamon
- Pinch of nutmeg
- In a medium bowl, mix together mustard seed, pumpkin beer, and apple cider vinegar. Put in fridge for about 2 hours (or up to 2 days) to marinate.
- Transfer the mixture to a food processor and process until the mustard seeds are ground and the mixture thickens.
- Put the bowl back in the fridge until you’re ready to use it. If you let it sit for a day or two, the flavors will begin to mellow.
Sweet Pumpkin Dip
- 1/2 cup pumpkin puree
- 1/4 cup honey
- 1/4 cup sour cream (or plain Greek yogurt)
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- Mix all the ingredients together and put in the fridge until you’re ready to eat.
Just in case all of those delectable pumpkin recipes weren’t enough to keep you busy, here are five of my go-to recipes from other amazing cooks around the interwebs. Plus, I gave you a link to 10 of the most amazing savory pumpkin recipes!
- Pumpkin Cheesecake Bars – GAPS legal (from the Well Fed Homestead)
- Almond Flour Pumpkin Pie Muffins – GAPS legal (from Health, Home, and Happiness)
- Pumpkin Custard Baked in a Pumpkin Shell (From Nourished Kitchen)
- Creamy Coconut Pumpkin Fudge – Dairy Free (From the Tropical Traditions Recipe Blog)
- Pumpkin Fries (From Health Me Up)
Beyond Pie – 10 Great Savory Pumpkin Recipes (From Eat Drink Better)
Happy cooking, baking, eating, and drinking!