PUMPKIN!!!

oops!  I apologize for the delay.  I thought I posted this over a month ago but apparently just forgot to hit the "Publish" button. Same for "Battle Jalapeno" to come. 

Tis’ the Season (for Pumpkin!!)

 

The official dates run from October 1^st through Thanksgiving, according to Michelle. Pumpkin can be consumed other times of year, but my cravings are taken to new levels during this time of year. Evidence of my addiction can be seen below. Believe it or not, Dennis and I made all these sweet, savory, traditional, and unique pumpkin recipes during “Pumpkin Season” 2013. Hopefully you’ll try a few that go beyond the old standby Thanksgiving dessert!  

 

Pumpkin Oatmeal

(serves 1)

Ingredients:

·         1/2 cup quick cooking oats

·         1/2 cup water

·         1/2 cup milk (optional; for extra creaminess, use a full cup of milk; for less, use a full cup of water—just be sure to have a 1:2 ratio of oatmeal to liquid)

·         1/4 cup pumpkin

·         pumpkin pie spice

·         brown sugar (alternatively, you can use maple syrup for sweetness)

·         Toppings

o   pepitas, or roasted pumpkin seeds

o   pecans

o   walnuts

o   cranberries

o   raisins

o   plain Greek yorgurt

Directions:

1.    Combine oatmeal, water, and milk in a microwave safe bowl. Microwave for 1.5-3 minutes, depending on the strength of your microwave.  I often stir it about a minute in to prevent it from bubbling over the edge.

2.    Remove from microwave and stir in pumpkin. Return to microwave until heated through.  If mixture becomes too thick, stir in a little more water to thin to your desired consistency.

3.    Sprinkle with pumpkin pie spice and brown sugar. Garnish with toppings, and enjoy!

If you’re a fancy pants, you can use Old Fashioned Oats and prepare over the stove.  Using this method, I would add the pumpkin sooner during the cooking process. Personally, I’d rather sleep a few minutes later in the morning! 

Pumpkin Spice Waffles

(serves 3 hungry people)

 

Ingredients:

·         2 tablespoons light brown sugar

·         3 Tbsp. cornstarch

·         3/4 cup all-purpose flour

·         1/2 cup whole wheat flour

·         1 1/2 tsp. baking powder

·         1/4 tsp. salt

·         4 tsp. pumpkin pie spice

·         2 large eggs, separated

·         1 cup milk

·         1/2 teaspoon vanilla

·         1 cup canned pumpkin

·         1 Tbsp. unsalted butter, melted and warm

·         **optional** 1/2 cup toasted pecans, finely chopped

Directions:

1.    Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.  (Add pecans at this point, if using)

2.    Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

3.    Add pumpkin, milk, and vanilla to the egg yolks. Whisk to blend and set aside.

4.    Whip egg whites with a hand mixer on high until stiff peaks form (about 1.5 - 2 minutes). Set aside.

 

Can’t help but pause and brag about how beautiful and tall my peaks turned out!  I usually lose this battle with the egg whites, but this morning I was victorious!  Big smile!

5.    Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

6.    Preheat waffle maker to desired temperature.

7.    Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8.    Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9.    Lightly grease waffle iron with non-stick spray.  Scoop batter into waffle maker and cook until golden.  Serve with maple syrup or honey. 

 

Pumpkin Oatmeal Muffins

Ingredients:

·         1 1/2 cups all purpose flour

·         1 cup quick oats

·         1/2 tsp. salt

·         2 TBSP brown sugar

·         1 cup raisins

·         1 TBSP baking powder

·         1/2 tsp. baking soda

·         2 tsp. pumpkin pie spice

·         1 cup canned pumpkin

·         3/4 cup milk

·         2 TBSP canola oil

·         1 egg lightly beaten

·         2 tsp. vanilla

Directions:

1.    Preheat oven to 425 degrees.

2.    Combine dry ingredients in a large bowl. 

3.    In a medium bowl, combine the pumpkin, milk oil and eggs blending well. 

4.    Stir the pumpkin mixture into dry ingredients until the dry ingredients are just moist. 

5.    Fill muffin tins and bake evenly for approximately 18-22 minutes, or until tops begin to brown and muffins are cooked through.

 Pumpkin Banana Bread

Ingredients:

·         1 cup all-purpose flour

·         3/4 cup whole wheat flour

·         1 teaspoon baking powder

·         1/2 teaspoon baking soda

·         1/2 teaspoon salt

·         1 teaspoon cinnamon

·         1/3 teaspoon ginger

·         1/3 teaspoon nutmeg

·         1/3 teaspoon cloves

·         1/4 cup brown sugar

·         1 cup pumpkin puree (canned or home-made)

·         2 large over-ripe bananas (or 3 small ones)

·         2 eggs

·         1 teaspoon vanilla

·         1/2 cup plain Greek yogurt

·         dark chocolate chips (optional; if you choose not to include these, you may want to add additional brown sugar or honey or maple syrup for extra sweetness)

Directions:

1.    Preheat the oven to 350 degrees.

2.    Mix the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl.

3.    Mix brown sugar, pumpkin puree, bananas, eggs, vanilla, and yogurt in another large bowl.

4.    Mix the dry ingredients into the wet ingredients. Gently fold in the chocolate chips.

5.    Pour the mixture into a greased 9x5 inch loaf pan (or 2 small pans).

6.    Bake until golden brown and a toothpick poked into the center comes out clean, about 60 minutes (or less, if using 2 smaller pans).

Pumpkin Hummus

 

Ingredients:

·         1 (15 oz) can garbanzo beans, drained

·         2 cloves garlic, minced

·         juice of 1 lemon

·         zest of 1/2 lemon

·         1/2 cup pumpkin puree

·         3 TBSP tahini

·         1/2 TBSP olive oil

·         3 TBSP water

·         salt, to taste

·         cayenne, to taste

·         paprika, to taste

·         pepitas, for garnishing

Directions:

1.    Combine all ingredients (except pepitas) in your blender and puree until smooth. Prepare yourself for a battle with your blender because this mixture is very thick and finicky. I would recommend placing your wettest ingredients (lemon juice, water, and oil) closest to the blade for best results. Frequently scrape down the sides of the blender with a spatula to make sure all ingredients are incorporated. Add more liquids, as needed, if mixture is too thick. I also like to start by adding a very little bit of the spices because you can always adjust these later, even after marinating.

2.    Spoon mixture into an airtight container.  Lick of the spoon because it’s really yummy and you won’t want to waste a bit! Allow hummus to cool and marinate in the fridge for at least a half hour (preferably longer) before serving.

3.    Garnish with pepitas. (This step is easy to forget, as evidenced by the picture I took!).  Serve with carrot sticks, bell peppers, jicima, celery, Wheat thins, pita, or our personal favorite with this hummus varietal—pretzels. If you have trouble with too many leftovers, mail to Rick Ruf. He’ll be happy to take them off your hands.

 

Pumpkin & Goat Cheese Crostini

Ingredients:

·         baguette slices (ciabatta, wheat baguette, or French all work well)

·         olive oil/non-stick cooking spray

·         canned pumpkin

·         goat cheese

·         nutmeg

·         freshly ground black pepper

·         bacon

·         green onion

Directions:

1.    Brush both sides of bread slices with a bit of oil. Toast until browed slightly on both sides in oven or toaster oven, turning if necessary half way through. Remove from oven and allow to cool to room temp.  (If you want to make toast slices in advance, simply store them in an air tight container or Ziploc bag for up to 5 days before using).

2.    Prepare cheese spread. Combine pumpkin, goat cheese, nutmeg and pepper in a bowl. You should probably use about 1 part pumpkin to every 2 parts goat cheese, although feel free to adjust this ratio to your liking. Taste and adjust accordingly. Cover and allow mixture to coagulate in the fridge for at least 15 minutes before serving.

3.    Cook bacon in a skillet or in the microwave until extra crispy. Crumble in pieces that are slightly larger than store-bought bacon bits and set aside.  If you are pressed for time (or just feeling lazy!), normal bacon bits will do.

4.    Dice green onion. Discard dark green portions, while reserving the white and light green parts.

5.    Assemble crostini. Spread a generous portion of cheese mixture on each slice of bread. Top with crumbled bacon and green onions.

Pumpkin Sage Biscuits

(makes about 18 thin biscuits)

Ingredients:

·         2 cups all-purpose flour (plus more for rolling)

·         1 Tablespoon light brown sugar

·         2 ½ teaspoons baking powder

·         1 ½ teaspoons kosher salt

·         ½ teaspoon baking soda

·         freshly ground black pepper

·         15-20 fresh sage leaves, finely chopped

·         6 Tablespoons butter, cold and cut into small cubes

·         1/3 cup buttermilk, cold and well-shaken

·         ¾ cups pumpkin puree (from a 15 ounce can)

·         1 Tablespoon butter, melted

Directions:

1.    Preheat the oven to 425 degrees.  Line a 9 inch round pan with parchment paper or spray it with cooking spray.

2.    In the bowl of an electric mixer, stir together the flour, brown sugar, baking powder, salt, baking soda, and pepper to combine.  Lightly stir in the chopped sage. 

3.    Drop the cubes of cold butter into the flour and with the paddle attachment, blend on low speed until the mixture looks like coarse meal, with a few pieces of butter still visible.

4.    In a small bowl, whisk together the buttermilk and pumpkin puree.  Add to the flour mixture and blend until the dough just comes together.  If the dough is too moist, add a bit more flour.

5.    Turn the dough out onto a floured surface and pat into a circle that is 1/4-1/2 inch thick.  Using a biscuit cutter or upside-down glass juice cup, stamp out biscuits and transfer to the prepared pan. Gently reform the dough and pat out again, and then cut out more biscuits.

6.    Optional—grind some additional pepper on biscuit tops before placing in the oven.

7.    Bake the biscuits for 10 minutes; remove from the oven and brush with the melted butter.  Return to the oven for another 2 minutes and bake until risen and lightly golden.

 Pumpkin Twice Baked Potatoes

Ingredients:

·         potatoes (russets or even mini new red potatoes!)

·         canned pumpkin

·         sour cream

·         sharp cheddar cheese, shredded

·         green onions, diced

·         nutmeg

·         salt

·         pepper

Directions:

1.    Preheat oven to 400 degrees.

2.    Pierce the skins of your potatoes several times using a fork. Lightly brush a few dabs on olive oil on each potato. Use your hands to spread and coat evenly.  This should help make the skin get extra-crispy. Bake in the oven for approximately 45 minutes, or until fork tender. Cooking time is somewhat dependent on the size of the potatoes you are using.  (Alternatively, to speed this process along, you can omit the oil dusting and cook in the microwave).  Allow potatoes to cool for long enough that you are able to handle them.

3.    Cut off about a quarter of the top of each potato and scoop out the flesh, leaving a thin layer of flesh along the skin on all sides.  This forms your vessel for stuffing.

4.    In a bowl, combine the potato flesh you scooped out with your preferred ratio or pumpkin, sour cream, cheddar cheese, green onions, and seasonings.  Taste and adjust as needed.

5.    Spoon mixture back into potato boats.  Bake for another 20 minutes, or until top begins to brown slightly.  Finish in the broiler, if needed.

Pumpkin Vinaigrette

(serves 2-3)

Ingredients:

·         2 TBSP apple cider vinegar

·         2 TBSP pumpkin puree

·         1 TBSP dry white wine

·         1 TBSP olive oil (for a thinner dressing, use more)

·         1 tsp. spicy Dijon mustard

·         2 tsp. Dijon Chardonnay mustard

·         freshly ground black pepper

·         salt

·         pinch of ground sage

Directions:

1.    Whisk together all ingredients. Taste and adjust to your preference.

2.    Allow dressing to marinate in the fridge for 1/2 hour (preferably longer) before serving.

**Next time, I may try substituting some, or all, of the cider vinegar with balsamic.  I will probably need to add a little sugar as well to replace the sweetness inherent in the cider vinegar

**Serve with a spinach salad topped with julienned bell peppers, red onion slivers, pepitas, feta crumbles, and grilled pumpkin. (recipe to follow)

 

Grilled Pumpkin

Ingredients:

·         sugar pumpkin

·         olive oil or non-stick cooking spray

·         pepper

·         salt

·         ground sage

Directions:

1.    Remove stem from top of pumpkin using a butcher’s knife.

2.    Use a grapefruit spoon or melon baller to remove seeds and excess pulp.

3.    Slice pumpkin in half.

4.    Remove skin with a sharp vegetable peeler.

5.    Slice pumpkin into 1/2 inch thick crescent wedges.

6.    Brush all sides of wedges with olive oil or cooking spray. Season with pepper, salt, and sage (or other herbs of your choosing).

7.    Preheat grill to medium high.

8.    Grill pumpkin until well-charred and beginning to blacken. Turn with tongs during the process, so that all sides are exposed to the direct heat.

Pumpkin Stuffed Shells

A special shout out to Hotel Allie and Kelsey!  These lovely ladies put me up while I was in Chicago for the ASHA conference and bent over backwards to accommodate me for yet another night when my flight back home was cancelled due to crazy windy weather. To say thanks, I donned Kelsey’s stylish apron and cooked up a batch of this yummy pasta for dinner on my last night there. They were brave souls to taste such a strange combination of ingredients, and I’m proud to say they both went back for seconds!  Allie recommends adding some cayenne pepper for extra spice. 

Ingredients:

·         olive oil

·         20 jumbo pasta shells

·         1 lb. baby spinach

·         1 large onion, chopped

·         1 lb. extra-lean ground beef

·         1 1/3 cup shredded cheddar cheese

·         2 1/2 cups milk

·         1/4 cup flour

·         1 cup pumpkin puree (generous!)

·         8 oz mushrooms

·         cinnamon

·         nutmeg

·         parsley, if desired

·         salt

·         fresh ground black pepper

Directions:

1.    Bring about 2 inches of water to boil in a large pot (which you will later use for the shells). Add spinach and stir until it begins to wilt. Rinse with cold water, and squeeze out excess moisture to ensure spinach is as dry as possible. Place spinach on a cutting board and chop finely.

2.    In the same large pot, cook pasta shells according to package directions. Drain and rinse until cool. Cover with damp paper towel.

3.    In a skillet, sauté onion (but save a bit for the sauce too, if you want) and a splash of olive oil over medium heat. Spice with cinnamon, fresh ground black pepper, and nutmeg. Add a few chopped mushrooms. Cook until tender.

4.    Add ground beef to skillet with additional spices and a dash of salt. Break up with spoon/spatula and cook until no longer pink.

5.    Remove the skillet from the heat. Stir in chopped spinach and 1/3 cup shredded cheddar. Allow mixture to cool.

6.    Begin to prepare the sauce. Heat 2 cups milk in the microwave. In a medium-sized sauce pan, melt 1 TBSP butter. Whisk in 1/4 cup flour and cook for about 1 minute. Whisk in 1/2 cup hot milk then the rest. After it begins to boil, whisk vigorously for 1 minute.

7.    Season sauce with a dash of salt, lots of pepper, parsley (if desired), cinnamon, and nutmeg (to complement the meaty stuffing seasonings). Stir in remaining mushrooms, 1 cup pumpkin puree, and 1 cup shredded cheddar. Taste occasionally and adjust seasonings as you see fit. Consider adding additional pumpkin if needed. Thicken with additional flour or thin with milk until sauce reaches desired consistency. Cover sauce pan while simmering over low heat to prevent sauce from thickening too much.

8.    Preheat oven to 400 degrees.

9.    Spoon beef mixture into shells. Keep unused shells covered with damp paper towel as you work.

10. Grease a 9X13 baking pan. Smear bottom with a bit of the pumpkin sauce. Arrange the shells in the prepared pan with the openings face down. Spoon more sauce on the top, but be sure to save some in the sauce pan to simmer and pour over the shells after they bake. Cover the dish with foil and bake until the sauce is bubbling hot, about 25 minutes. Allow to cool for 5 minutes before serving with remaining sauce.

Pumpkin Risotto

For year 3 in a row, Michelle has picked this for her birthday dinner.  In other words, I LOVE this dish. It’s hard to make a small batch, but the leftovers are so tasty that we don’t mind at all. You can eat them either chilled or re-heated, or even get crazy and make fried risotto balls. Here’s how: Take the leftover risotto and combine it with: 1 egg, bread crumbs, parmesan cheese, and…anything else you want (including any fresh herbs, salt, pepper, etc.); After mixing all the ingredients, roll the mixture into balls and place them into the fridge for at least 30 minutes. Heat oil in a deep fryer and/or a sauce pan and fry the balls for a couple of minutes (until browned and crunchy).  Eat!

Ingredients:

·         1-2 cans pumpkin puree

·         2 cans chicken broth

·         1/2 cup + rice

·         olive oil

·         shallot (1 or 1/2 depending on the size)

·         4 cloves garlic

·         1/4 large onion

·         2-3 stalks celery

·         2 carrots

·         8 mushrooms

·         green onion

·         parmesan cheese

Directions:

1.    Add 3/4 can pumpkin puree to 2 cans of chicken broth.  Place in sauce pan on the stove over low heat.  Have this pan nearby to add to the risotto dish as you are cooking.

2.    Coat a large sauté pan generously with olive oil (thick coat the bottom of the pan, but don’t allow oil to pool.  Heat the pan and then add minced garlic, onion, and shallot to the oil.

3.    When the garlic/onion/shallot have started to brown, add the Arborio rice (regular rice will also work, but not quite as well).  Stir so that the rice is coats in the oil mixture.

4.    Once the rice kernels have begun to toast (slightly browned), add enough dry white wine to cover the rice kernels.  Let the wine cook down while stirring the rice mixture.

5.    Once the rice mixture has no standing liquid (i.e. the rice has soaked up most of the wine or it has evaporated), start adding the chicken/pumpkin broth mixture.

6.    Add the chicken broth/pumpkin mixture 1/4 to 1/2 cups at a time (as needed)….(it is “needed” when the rice has soaked up most of the wetness and there isn’t much standing liquid.

7.    After approximately 40% of the chicken broth/pumpkin mixture has been absorbed by the rice, add the carrots to the mix.

8.    After approximately 50% of the chicken broth/pumpkin mixture has been absorbed by the rice, add the celery to the mix.

9.    After approximately 60% of the chicken broth/pumpkin mixture has been absorbed by the rice, add the mushrooms to the mix

10. After approximately 90% of the chicken broth/pumpkin mixture has been absorbed by the rice, add the remaining pumpkin puree (1/4 can) to the mix.  Here you can add more pumpkin if you prefer.  We prefer more, but if you only want to use one can of puree, you can stop here with a delicious meal…that is not overly pumpkin-y.

11. After the final chicken broth/pumpkin mixture is absorbed by the rice, add the parmesan cheese.  Stir until the cheese is completely melted and remove from the heat.

12. Let stand for 2-3 minutes.  Serve and garnish with green onions and/or additional parmesan cheese, if desired.

 

Pumpkin Curry

 

Ingredients:

·         1 pumpkin (2 pounds)

·         1 medium sized onion, 1/4 finely minced and 3/4 cut into chunks

·         2 cloves garlic clove, minced

·         1 TBSP fresh ginger, grated (or substitute ginger paste)

·         3-4 Roma tomatoes, roughly chopped

·         1-2 stalks celery, cubed (save the leaves and chop them too—they add a nice bite to the dish)

·         beef stew meat, cubed into bite-sized pieces (This is entirely optional; use as much or as little as you like, depending on if you’d prefer this to be a veggie-forward dish or meat-heavy)

·         olive oil and/or sesame oil

·         1 tbsp mustard-seeds

·         1/4 tsp crushed red pepper flakes

·         curry powder

·         ground cumin

·         coriander

·         cinnamon

·         salt

·         freshly ground black pepper

·         1/2 cup chicken broth

·         3 TBSP tomato sauce

·         1/3 cup coconut milk

·         fresh cilantro, for garnishing

·         Plain greek yogurt, for serving

·         Naan bread, lightly toasted

 
Directions:

1.    Prepare pumpkin. Remove stem from top of pumpkin using a butcher’s knife.Use a grapefruit spoon or melon baller to remove seeds and excess pulp. Slice pumpkin in half. Remove skin with a sharp vegetable peeler. Cut pumpkin into bite-sized cubes.

2.    Chop other veggies/herbs, so their ready as soon as you need to add them to the hot pan: onion, garlic, ginger, tomatoes, celery.

3.    Cube meat and season lightly with salt, pepper, and some of the spices that will later go in the dish to compliment these flavors. Cover and rest in the fridge until ready to use.

4.    Heat the oil in the bottom of a skillet. A good trick to test whether the oil is hot enough is to toss in a few minced onions.  If they sizzle a bit, you’re good to go.  Add the mustard seeds and crushed red pepper now.

5.    When mustard seeds start to pop, it’s time to add the finely minced onion along with the garlic and ginger.

6.    Begin to season with some of the curry, cumin, coriander, cinnamon, salt, and pepper.  With each additional ingredient, continue to add a bit more of the spices.  As always, taste during various steps along the way and adjust to your liking.

7.    Add pumpkin and a few more seasonings. Cook for about 5 minutes.

8.    Add beef, if using.  Allow meat to sear on the first side before turning.  Continue to cook for a few more minutes on the other side.

9.    Now you’re ready to add the tomatoes.  Allow some of their moisture to start escaping.

10. Add some chicken broth. The amount you add depends on how much your veggies have leaked thus far and how soupy/runny you want the final product to be.  Keep in mind that you can always add more later, if needed.

11.  Add celery and simmer for awhile longer.

12. Add tomato sauce.

13. Add onion chunks.

14. Continue to simmer until all veggies are cooked through and mixture has thickened. Finally, stir in coconut milk.

15. Allow to simmer for another 5 minutes or so before serving. Cover with lid, if you’re happy with the consistency, or leave it off if you want to thicken the sauce more. 

16. Garnish with cilantro, and serve with Greek yogurt and wedges of Naan bread for dipping.  Alternatively, you could serve over rice.

Pumpkin Cheesecake

(serves 15)

Ingredients:

·         Crust:

o   1 3/4 cups graham cracker crumbs

o   3 tablespoons light brown sugar

o   1/2 teaspoon ground cinnamon

o   1 stick butter, melted

·         Filling:

o   3 (8-oz) packages cream cheese, at room temperature
1 (15-oz) can pureed pumpkin

o   3 eggs

o   1/4 cup sour cream

o   1/3 cup sugar (or more, if you prefer sweeter desserts)

o   1/2 teaspoon ground cinnamon

o   1/4 teaspoon fresh ground nutmeg

o   1/4 teaspoon ground cloves

o   2 tablespoon all-purpose flour

o   1 teaspoon vanilla extract

Directions:

1.    Preheat oven to 350 degrees F.

2.    For the crust: In medium bowl, combine graham cracker, crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

3.    For the filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, sour cream, sugar, spices, and vanilla. Add flour. Beat together until well combined.

4.    Pour into crust. Spread out evenly and place in oven for about 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

 

Pumpkin White Chocolate Chip Cookies

I made these with the intention of donating them to church for our congregation’s monthly meal at a local food shelter.  However, I am embarrassed to admit that I needed to whip up a second batch because Dennis and I couldn’t resist eating so many from the first one!

(Makes 3 dozen cookies)

Ingredients:

·         1 1/2 cups whole wheat flour

·         1 cup white flour

·         1 teaspoon baking soda

·         1 teaspoon baking powder

·         1/2 teaspoon ground cinnamon

·         pinch nutmeg

·         1 teaspoon pumpkin pie spice

·         1/4 teaspoon salt

·         1/2 cup granulated sugar

·         1/2 cup brown sugar

·         1/2 cup butter, softened

·         1 cup canned pumpkin

·         1 large egg

·         1 teaspoon vanilla extract

·         white chocolate chips

·         walnuts or pecans for extra crunch

Directions:

1.    Preheat oven to 350° F. Lightly grease cookie sheets. 

2.    Mix together flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt in medium bowl.

3.    Beat sugar and butter in large mixer bowl until well blended.

4.    Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture.

5.    Fold in white chocolate chips and nuts.

6.    Drop rounded tablespoons of batter onto prepared baking sheets.

7.    Bake for 15 minutes or until edges are firm and slightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 Gingersnap Crust Pumpkin Pie

CRUST
Ingredients:

·         6 ounces gingersnap cookies (approximately 14, but measure if you can)

·         1 scant TBSP brown sugar

·         1 tsp. dried ground ginger

·         1-2 oz. unsalted butter melted

Directions:

1.    Pre-heat oven to 350.

2.    Combine gingersnaps, brown sugar, and ginger into a food processor.  Process until the gingersnaps are fine crumbs.

3.    Drizzle butter into the crumb mixture. Pulse 8-12 times to combine.

4.    Press the gingersnap mixture into your baking vessel(s).

5.    Bake the crust for 10-12 minutes. Cool crust--at least 10 minutes before filling (ideally 25-30 minutes).

FILLING
Ingredients:

·         1 (15 oz.) can of pumpkin puree; (ideally, use 10 oz. from the can and combine with  5 oz. homemade pumpkin puree from a sugar pumpkin, for deeper flavors)

·         1/2 cup half and half

·         1/2 tsp nutmeg

·         1/4 tsp salt

·         1/2 cup brown sugar

·         2 whole eggs + 1 egg yolk

·         1/4 tsp allspice

·         honey and/or agave nectar (or both!)

 

Directions:

1.    Bring pumpkin puree to a simmer over medium heat in a 2 quart saucepan (add a touch of water if extra moisture is needed).

2.    Add the nutmeg, allspice, half and half, and salt--stir and return mixture to a simmer. Remove the puree from the heat and let sit for 10-15 minutes.

3.    Whisk brown sugar, whole eggs, egg yolk until smooth in a large bowl.

4.    After the puree has cooled for the requisite amount of time, whisk the puree with the brown sugar/egg mixture.

5.    Taste and determine if honey or agave are necessary for additional sweetness.

COMBINING

Directions:

1.    Preheat oven at 350.

2.    Add prepared filling to prepared crust.

3.    Bake for 45-50 minutes until center jiggles but sides are set.

4.    Cool on cooling rack for 2-3 hours before slicing. Ideally, allow flavors to marinate in the fridge for a day or 2 before serving.

Pumpkin (Not so)Fundido

As an appetizer for our Friendsgiving dinner feast, we attempted to make a fundido cheese dip baked in a pumpkin. The end result definitely left room for improvement. In our opinions, the recipe called for way too much meat.  The chorizo we used was really yummy, but it ended overpowered some of the other flavors, especially as the fat rendered off and seeped into the cheese.  However, this was the least of our problems.  We foolishly did not realize how small our oven was relative to the size of the turkey we were roasting that day.  This left no room in the oven for our cheese dip, which was supposed to cook for about 2 hours.  Instead, we ended up using a crock pot, which was a poor substitute as the pumpkin flavor did not sufficiently bake into the dip, nor did the top get nice and brown or crunchy.  We tried to salvage our efforts by transferring the pumpkin to the oven for a final few minutes of broiling before serving, but the outside was so hot and hard to handle, even with a pot holder.  As you can see, the side ended up splitting and the dip started spilling everywhere!  Oops!  We decided to spare you all by NOT including this recipe.  Should we perfect it in the future, we’ll let you know!