Cinnamon Sugar Crusted Pumpkin Bread, by Diane

 

I made this recently as part of a Harvest Full Moon ceremony, and it was really good! I have never seen a pumpkin bread rise like this one did, and I even scooped out some of the batter to make muffins just in case! Clearly, that wasn't enough as evidenced by this photo. No matter, this recipe was really good and the cinnamon sugar crust was really nice! The flavors were really well balanced and it came out nice and moist. 

Ingredients:

1 15 oz can pumpkin puree

1/2 vegetable oil

3 large eggs

1 2/3 cup sugar

1 1/2 tsp baking powder

3/4 tsp baking soda

3/4 tsp sea salt

3/4 tsp ground cinnamon

Heaping 1/4 tsp fresh grated nutmeg (I used dried bc I didn't have this on hand)

Heaping 1/4 tsp ground ginger

2 pinches ground cloves

2 1/4 cups all purpose flour

Plus: 1 tbsp each sugar and cinnamon

Directions:

1. Heat oven to 350 and butter a 6 cup loaf pan.

2. Whisk together pumpkin, oil, eggs, and sugar until smooth. Add in baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until the batter is well-combined. 

3. Add flour and stir until just mixed (batter will be lumpy). 

4. Pour into the loaf pan and sprinkle the cinnamon and sugar on top. 

5. Bake 65-75 min until toothpick comes out clean from the top and center.

Gingerbread Cookie Pumpkin Trifle, by Diane

 

This is the first post that I won’t be able to add a “healthy” tag onto in a very long time, and well worth it!! This recipe takes our beloved Unbelievably Soft Ginger Cookies and mixes them into a layered trifle with pumpkin pie filling, vanilla pudding, and whipped cream. What’s not to love?? 

Ingredients:

1 batch ginger cookies

1 can puréed pumpkin

1 tsp cinnamon

1/4 tsp each ground cloves and nutmeg 

1/4 cup packed brown sugar

1/2 cup milk

1 box vanilla pudding mix, prepared

1 container cool whip, thawed (I would use fresh whipped cream next time as we didn’t have enough of this and also the cool whip didn’t spread well)

Directions:

1. Mix the pumpkin, spices, sugar, milk, and prepared vanilla pudding together. 

2. Keep a few cookies aside for decoration, then crumble remaining cookies.

3. Layer the trifle with cookies, pumpkin mix, whipped cream and repeat once more for 6 total layers. 

4. Top with decorative cookies.

Pumpkin Cheesecake, by Cheryl

It's pumpkin season! This was very easy to make and delicious to eat! I'm all about pumpkin everything right now so I needed to include a new dessert for us to munch on besides all of the kids' Halloween candy, ugh! Pair this with a nice topping like whipped cream or a caramel sauce and you'll definitely want to get another slice. Yum! 

 Ingredients (recipe from ) 

For crust: 

1.5 cups grahama cracker crumbs 

6 tbsp melted, unsalted butter 

1 tbsp sugar 

1/2 tsp cinnamon 

For filling: 

3 8-oz cream cheese packages, room temperature 

1.5 cups light brown sugar 

15 oz canned pumpkin 

4 large eggs 

1/4 cup sour cream 

2 tbsp all purpose flour 

2 tsp pumpkin pie spice 

1/4 tsp salt 

1 tbsp vanilla extract 

Directions: 

1) Pulse graham crackers in processor until crumbs form 

2) In a bowl, stir together all of the crust ingredients with crumbs. Transfer into a 9-inch springform pan and press into the pan going up about 1/2 inch on the sides. Bake at 350 for 8 minutes. Cool to room temp. 3) Beat the cream cheese and brown sugar together on medium speed until light and fluffy about five minutes. 

4) In a separate bowl whisk together the rest of the filling ingredients. Add this mixture to the cheese and sugar mixture and mix on low speed until well combined. 

5) Transfer mixture to the pie crust and bake on the middle rack for 1 hour. Turn off heat, prop the door open, and let the cheesecake sit for about 45 minutes. Let cool to room temp, then transfer to fridge for more than 4 hours.

Pumpkin Spice Turmeric Latte, by Diane

I didn’t even bother with this photo, because this was horrid!! I had such high hopes for this recipe, but the spices were so intense that even with more milk added I had to pour the entire thing out. Ah well. 

Ingredients:

3/4 cup almond milk

3 tbsp pumpkin purée

1/2 tsp ground turmeric

1 tsp cinnamon

1 tsp coconut oil

1/2 tsp vanilla

1/4 tsp each ginger, nutmeg, clove, cardamom

Pinch black pepper

Directions: combine all ingredients in a saucepan over medium heat for 5 min, then transfer to a blender to thicken. Top with coconut cream. 

Whole30 Pumpkin Carrot Cake Muffins, by Diane

During this time of insanity thus known as corona quarantine, I knew immediately I needed to switch my diet to a Whole30 lest I eat everything in the house (aka the 'quarantine 15'). But since this is a crazy week I wanted something a little sweet to have as a snack or quick breakfast. These are SO FREAKIN GOOD and I will continue to make my little 'quarantine muffins' for the whole duration of this mess and then some!! They are also so nutritious and packed with good ingredients.

The recipe was originally inspired by this article, but I found that the texture and flavors were way off. So I improvised and came out with this version, which I am posting below. I added in raisins for extra sweetness and decreased the original amount of sweetener, added shredded unsweetened coconut to mimic carrot cake, and added more pumpkin pie spices (the original called for just Chinese five spice powder which was too savory). These are best stored in the fridge for the week, but they also freeze well according to the original recipe (I wouldn't know as I have eaten them all by the end of the week!).

Do yourself a favor and make these stat- they are well worth the trip outside!!!

Ingredients:

3 eggs at room temperature
4 medium carrots, peeled
1.5 cups almond flour
1/2 tsp Chinese five spice powder (if you don't have this on hand you can increase some of the spices below)
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1 tsp cinnamon
1 tsp baking soda
1/2 tsp cream of tartar
1/8 tsp sea salt
3/4 cup canned pumpkin
1/4 cup date syrup (or other sweetener if you aren't doing whole30) (the original recipe called for 1/2 cup but I think 1/4 is sweet enough)
2 tbsp. almond butter
1 tsp melted coconut oil
2 small boxes (around 4 tbsp.) of dark raisins
2 tbsp. shredded unsweetened coconut
Garnish with slivered almonds and toasted pumpkin seeds


Directions:

1. Preheat oven to 350 and line a muffin tin. I have found that foil liners sprayed with cooking spray work amazing for nonstick perfect muffins!

2. Sift together all dry ingredients (almond flour, five spice powder, nutmeg, allspice, cloves, cinnamon, baking soda, tartar, and salt) until mixed finely. Don't skip this step as almond flour tends to form clumps.

3. Grate the carrots (or use a food processor) until ground small, then strain in a thick layer of papertowels or cheesecloth.

4. In a separate bowl, combine pumpkin, eggs, date syrup, almond butter, and coconut oil until smooth. Combine the wet ingredients with the dry ingredients and mix well.

5. Add in carrots, raisins, and coconut and mix well.

6. Spoon the mixture into the muffin tins, you should have enough for all 12 filled to the top. Garnish with almonds and pumpkin seeds, making sure to press them lightly into the muffins so they bake in.

7. Bake for 30 minutes, turning the tray 180 degrees halfway through cooking.

8. Remove and let sit for 1-2 minutes, then place the muffins in their liners on a baking rack to cool.

Pumpkin Apple Breakfast Bake, by Cheryl

We have So. Many. Apples. Usually I'd make some apple pie, but because of Whole 30 that wasn't happening right now. This came together on a whim this morning and was excellent with a side of bacon (or even with the bacon sprinkled on top). We also had some for a snack and it was super satisfying. Yum!

Ingredients (from here):

1 cup pumpkin puree
3 large eggs
2/3 cup full fate coconut milk
1 large ripe banana
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp salt
1 large apple peeled and diced (I used 2)
1/2 cup chopped pecans (I used walnuts)

Directions:

1) Preheat the oven to 350. Grease an 8x8 square dish with oil or spray

2) Combine pumpkin, banana (mashed), eggs, coconut milk, and spices in a large bowl. Mix until it is well combined.

3) In a separate bow, sprinkle some cinnamon on the diced apples and coat them. Mix them into the wet ingredients. Pour everything into a square pan.

4) Sprinkle the nuts on top and place the whole pan into the oven.

5) Bake for 35-40 minutes until firm and golden at the top.

6) Let sit for at least 10 minutes. Serve warm, cold, or at room temp.

Pumpkin Hummus, by Diane

This was another recipe I pulled out for the BYOP (Bring Your Own Pumpkin) carving party this weekend. I was searching for something healthy to balance out all the other menu items (see previous post!) and came across this recipe. I've had it at a party in the past and thought it should be easy and delicious! The recipe itself wasn't the best because the ingredient proportions were way off so I'm writing what I did below. I also mixed in some pumpkin seeds to give it some crunch in addition to adding them on top for garnish. I served this hummus with colored peppers, carrots, cucumbers, and orange and black tortilla chips for halloween (not pictured!). In the end it was a big hit and would be a great snack or pre/post workout boost!


Ingredients:

5 tablespoons tahini (sesame-seed paste)

1.5 tablespoons fresh lemon juice

1 teaspoon ground cumin

1 teaspoon olive oil

1.5 teaspoon salt

1/8 teaspoon ground red pepper

1 (15-ounce) can pumpkin

1 garlic clove, chopped

2 tablespoons chopped fresh flat-leaf parsley

3 tablespoon pumpkin seeds 

Directions:

1. Blend all ingredients except pumpkin seeds in a food processor until smooth and creamy.

2. Stir in 2 tbsp of pumpkin seeds and mix well. 

3. Garnish with the remaining 1 tbsp of pumpkin seeds and serve with your favorite chips or veggies!

Pumpkin Soup, by Cheryl

Better picture? Still needs work. 

This is something I whipped up when I realized that I had pureed pumpkin and heavy cream on hand in the kitchen. The rest just fell into place! This is a sweet and savory soup that's filling for a light lunch with a salad, an appetizer, or for a snack in the middle of the day when a Kind bar just won't cut it. I used a chopped onion, but only because I didn't have shallots on hand which I think would give it a better flavor. Ginger would also be good to add in. I topped it with some crispy bacon, but toasted pumpkin seeds would be great as well. Yum!

Ingredients:

1 can pumpkin puree
1/2 cup heavy cream
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cloves
1 tablespoon brown sugar
2 cups vegetable broth
1 shallot, chopped
salt

Directions:

1) Saute chopped shallot in a pot with some olive oil. Add the pumpkin puree, brown sugar, cloves, pumpkin pie spice, and cinnamon. Mix.

2) Add the vegetable broth and mix together. When combined, add the heavy cream. Mix. Let sit on low heat for about 10 minutes.

3) Use an immersion blender to combine everything into a nice soup. Spoon into bowls and top with bacon, or whatever you want!

Pumpkin Pie Crumble Bars, by Diane

Dessert number one for the bookclub was these Pumpkin Pie Crumble Bars, and they turned out pretty well! They were easy enough to throw together, and look fairly impressive for company without being a lot of work. My only complaint on these was that the cake overwhelmed the bars, so next time I might cut down on the amount of cake used to just make a thin crust.

This recipe is a Diane original, but was inspired from here.


Ingredients:

Cooking spray
1 1/2 sticks butter
Yellow cake mix
3 eggs
1 15 oz can pumpkin puree
1 12 oz can evaporated milk
3/4 cup sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

1 1/2 cups oats
2 tbsp brown sugar
1/2 tsp nutmeg

Directions:

1. Preheat oven to 350. Grease a 9x13 inch baking dish and set aside.
2. In a large bowl, combine cake mix, 1 egg, and 1 stick of melted butter. Combine well, then press into the bottom of the baking dish.
3. In the same large bowl combine pumpkin, milk, sugar, 1 tsp cinnamon, ginger, cloves, and 2 eggs. Whisk briskly until evenly mixed, then pour over the cake mixture.
4. In a smaller bowl, melt 1/2 stick of butter, then add in oats, 1/2 tsp cinnamon, brown sugar, and nutmeg. Sprinkle over top of the pumpkin mixture.
5. Bake for 45-50 minutes until the oats are golden brown and the pumpkin mixture is solid (the consistency of pumpkin pie).
6. When cooled, cut into bars and store in an airtight container.

Maple Pumpkin Pie Chex Mix, by Diane

This is one of the appetizers I made for the fall-themed bookclub I hosted this week (many more to follow!). This recipe was really easy to throw together (everything went into a crock pot!), but you had to babysit it quite a bit while it was cooking to make sure it didn't burn. It is easily customized to your preferences, and made the whole house smell great! I'm posting the original recipe below, but you can use any combo of salty and crunchy snacks (I used salted nuts so I didn't have to use salt at the end). The end result was crunchy and subtly pumpkin flavored, but was so addicting and delicious!


Ingredients:

6 cups Chex cereal (I used 3 cups each Rice Chex and a storebrand honey-nut Chex; try Cheerios, Golden Grahams, etc.)
2 cups dried fruit (I used 1 cup each dried cranberries and dried cherries; try (golden) raisins, etc.)
1 1/2 to 2 cups nuts (I used 3/4 cup each honey-roasted cashews and honey-roasted peanuts)
1 1/2 to 2 cups pretzels
1 1/2 chopped graham crackers, diced in large 1-inch pieces (about 5 full-size graham crackers)
1/2 cup unsalted butter, melted
1/2 cup maple syrup (I used sugar-free pancake syrup)
1/4 cup light brown sugar, packed
1 to 2+ tablespoons pumpkin pie spice
1 tablespoon vanilla extract
salt, optional and to taste

Directions:

1. In a 5 to 6-quart Crock-Pot, add cereal, dried fruit, nuts, pretzels, and graham crackers. Recipe is very flexible. If you don't have something, don't like something, etc. use something you do have on hand or omit.
2. In a microwave-safe measuring cup or bowl, melt the butter, about 1 minute on high power.
3. Add the maple syrup, brown sugar, pumpkin pie spice (I used 1 tablespoon but recommend at least 2 tablespoons if you want a more pronounced pumpkin flavor), vanilla, optional salt, and whisk to combine.
4. Slowly and evenly drizzle wet mixture over the dry ingredients in Crock-Pot and stir very well to combine. I use a silicon-tipped spatula so I don't break the cereal.
5. Cook covered on high power for about 2 hours, stirring well every 15 to 20 minutes. Start keeping a more careful eye on mix at about 1 1/2 hours to make sure pieces on bottom don't start burning. All slow-cookers and ingredients vary, and cooking times will vary. Cook until there's no visible liquid pooling and pieces have dried out. They will not be 'dry' and will be more on the sticky and tacky side even when done, but do dry out more as they cool. Note - Although I haven't tested it, you could probably bake in a 250F oven, with the mixture divided between two baking trays. Keep a very watchful eye on it and toss every 15 minutes until it's done.
6. Turn mixture out onto baking tray and allow to dry for at least 2 hours, overnight is better. Mix will keep airtight for up to 5 days.

Pumpkin Empanadas (Mexico), by Cheryl

Mexico is next on my countries food theme! So I decided to do something different and shy away from the obvious choices of tacos, enchiladas, chicken mole, etc. and try my hand at some baking and something I haven't made before. I really need to start reading the directions of a recipe before I start making it! I didn't realize that I would need to let the dough sit for 1.5 hours before rolling out each empanada. It ended up being fine, but I got a little lazy at the end and didn't roll out the dough as thin as it should be. So the dough was kind of thick. I also misread the directions because I was annoyed and I ended up doubling the amount of sugar for the dough. So these were just okay.. I won't be making them again, because I get really annoyed working with dough, especially if I need to roll it out! And the pumpkin filling wasn't amahzing. But they were still good and I found myself grabbing one out of the fridge for a quick snack. Yum!

Ingredients (Recipe from here):

2 cans pumpkin
6oz brown sugar
1/4 cup water
1 cinnamon stick
1 tsp cinnamon
1 tsp ground anis
1/4 tsp ground cloves

For the dough:
2.5 cups flour
2 eggs lightly beaten
1/3 cup warm milk
1 tsp dry yeast
1/4 cup sugar
1/2 stick melted butter
1/4 tsp salt
1 egg lightly beaten to brush the empanadas

Directions:

1) For the dough: Place the yeast in a small bowl with the warm milk and let it proof for 5 minutes.

2) In a large bowl place the flour, eggs, melted butter, sugar, and salt. Add the yeast mixture and mix to form a soft dough. Knead on a floured surface for about 5 minutes, adding more flour as needed.

3) Place the dough in an oiled bowl turning to coat with the oil. Cover with plastic and let it rest for 1.5 hours.

4) Place the pumpkin in a saucepan with the brown sugar, 1/4 cup of water, and the cinnamon stick. Bring to a boil and cook for about 15 minutes. Remove the cinnamon stick. Add the spices and cook for another 5 minutes.

5) After the dough is ready, knead again for 2-3 minutes and divide into 12 small balls.

6) With a rolling pin roll out each ball until it's about 7 inches in diameter stretching where necessary. (Mine were only about 4 inches- too thick).

7) Place about a 1/4 cup of filling in each one. Fold dough to enclose filling and form a half moon. Seal edges by crimping with a fork.

8) Preheat oven to 375. Arrange empanadas on greased baking sheets. Brush with egg wash and dust with some sugar if you desire. Let them rest for about 30 minutes to let the dough raise (I didn't do this last part... I was way too impatient).

9) Bake until light brown, about 15-18 minutes. Rotate pans halfway through.

Slow Cooker Mole Chicken Pumpkin Chili with Hominy, by Diane

I've stumbled across another delicious use of pumpkin this week! This recipe could not have been easier or less time consuming. It has layers of different flavors thanks to the spices in the mole, and the pumpkin adds a richness to the chili that makes it even more warm and filing. The hominy in here is a fantastic idea, and is my favorite ingredient in here! I switched to ground chicken because that was what I had on hand, but I would like to try it with the shredded chicken as used in original recipe because I think that would be great too! One note: I would recommend tasting the sauce before adding it to the slow cooker as mine definitely needed more salt.

Recipe from: http://fooddonelight.com/slow-cooker-mole-chicken-hominy-and-pumpkin-chili-giveaway/

Ingredients:

1 tbsp. oil, divided
4 lbs. bone-in chicken thighs, skin removed
¾ tsp. kosher salt, divided
⅛ tsp. fresh ground black pepper.
1 onion, sliced
2 tbsp. chili powder
2 tbsp. dark cocoa powder
3 garlic cloves, minced
2 tsp. pureed chipotle in adobe sauce
1 tsp. ground cumin
½ tsp. ground cinnamon
¼ tsp. allspice
1 cup low-sodium chicken broth
1 (15 oz.) can pure pumpkin puree
1 (14.5 oz.) can diced tomatoes
¼ cup natural peanut butter
1 (15.5 oz.) can hominy, drained and rinsed
1 red bell pepper, chopped
¼ cup chopped fresh cilantro

Directions:

1. Heat a large non-stick skillet over medium-high heat with 1 tsp. oil.
2. Sprinkle both sides of chicken with ½ tsp. salt and pepper.
3. Brown chicken in the skillet for 4 minutes per side, and place into the slow cooker.
4. Add remaining 2 tsp. oil to the skillet over medium heat until shimmering.
5. Add onion and cook until softened, about 5 minutes. Using a slotted spoon or tongs, place on top of chicken in slow cooker
6. To the hot skillet, add chili powder, cocoa powder, garlic, chipotle, cumin, cinnamon and allspice. Cook, stirring constantly, for 1 minute.
7. Add chicken broth and stir together.
8. Carefully pour into a blender and add the pumpkin puree, tomatoes and peanut butter. Puree.
9. Pour over the chicken. Pour the hominy and red pepper on top.
10. Cook on low for 4 hours.
11. Take chicken out, and place on a cutting board.
12. Remove from the bone and cut into bite sized pieces.
13. Top with cilantro.

No Bake Pumpkin Pie Tarts, by Diane

These gluten, dairy, and refined sugar free heavenly bites of deliciousness were a definite hit at a recent Thanksgiving-themed gathering, and I will definitely be making them again! They are a fantastic alternative to regular pumpkin pie, and are quick and easy to prepare. They don't even require precious oven space during holiday prep! And the best part is that they are both healthy and bite-sized, so you don't really overdo it like you would on normal pumpkin pie (or you can feel free to have 5 and still feel relatively ok with yourself!). Bonus- the crust recipe is extremely versatile and will be on heavy rotation for lots of fun future recipes!

Recipe from: http://detoxinista.com/2013/10/no-bake-pumpkin-tarts-vegan-paleo/


Ingredients:

1 cup walnuts
1/4 cup shredded coconut
2 tablespoons maple syrup
1 tablespoon coconut oil, melted
1/8 teaspoon salt
1 cup pumpkin puree
1/4 cup almond milk
1/4 cup coconut oil, melted
3/4 cup Medjool dates, pitted and soaked in boiling water for at least 30 minutes
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves


Directions:

1. Line a standard muffin tin with 8 parchment cups, and set aside.
2. To prepare the crust: pulse the walnuts and shredded coconut in a small food processor until ground into a fine meal. (Be careful not to over-process, or you’ll wind up with nut butter instead!) Add the maple syrup, coconut oil and salt and process again until just mixed, and the dough sticks together when pinched between your fingers. Scoop the dough by heaping tablespoons into the 8 parchment cups and use your fingers to press down and form a crust for each cup. Place the pan in the fridge to set while you prepare the filling.
3. To prepare the filling: simply combine all of the ingredients in a blender, and blend until completely smooth and creamy. Remove the pan of crusts from the fridge, and pour/spread the batter evenly into the 8 cups. Smooth the top, then return to the fridge to set completely, about 4-6 hours.
4. When the center of the filling is firm to the touch, the tarts are ready to serve. Top with whipped cream, if you like!

Pumpkin Poblano Turkey Chili, by Diane

This weekend was extremely cold, and with outdoor events each day, we had a lot of trouble warming up! I decided to make a batch of chili, but wanted to try something new. I came across this recipe and tweaked it a bit, and it came out amazing!! The pumpkin blended into the chili in a very unexpected way that made it more savory and delicious! I will definitely be making this again!!

Original inspiration from: http://www.threebeansonastring.com/pumpkin-poblano-turkey-chili/

Ingredients:

1 lb. lean ground turkey
2 tbsp EVOO
1 large white onion, chopped
1 red bell pepper, chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, minced
1 15oz can sweet corn
1 14.5 oz can diced tomatoes and liquid
1 14 oz can chicken broth
1 15 oz can pumpkin puree
3 tbsp tomato paste
1 tbsp cumin
1 tbsp chili powder
2 tsp cinnamon
1 tsp cloves
Salt and pepper (I LOVE Tony Chachere's, it is the absolute best chili spicy salty seasoning!!)


Directions:

1. In a large soup pot over medium high heat, brown the turkey, crumbling into small pieces, and drain. Set aside.

2. Add EVOO to the soup pot, then add in onion, peppers, garlic, and corn. Cook until the onions are translucent and the veggies are slightly charred.

3. Add in the remaining ingredients and cook, covered, for 25 minutes. Adjust seasonings if needed.

Smoky Chorizo, Kale, and Sweet Potato Pumpkin Shepherd's Pie, by Diane

Yes, I have been on a shepherd's pie kick. It's been getting cold, and the simplicity of lightly cooking something and shoving it in the oven and having it feed me nutritiously and with the seasons all week long is just too good to resist. Here's my latest creation- a hearty wintery version.

Allow me to describe this dish in two words: DEAR GOD. This is one of my best creations to date. Words cannot express how well the spicy chorizo, smoky paprika, kale sauteed with onions and garlic, and cinnamon-y sweet pumpkin and sweet potato mash go together. And the gravy kicks it into umami territory- savory and damn good. This was so good that I made the fatal mistake of tasting it before packing it into containers for lunches and now I only have 2 days worth of lunches for the week... So...yeah, you should go ahead and make this recipe STAT. I'm already going to have to make another one :)


Ingredients:
Water
4 yams, peeled and cubed
1 lb. chorizo, casings removed
1 medium white onion, chopped
2 cloves garlic, minced
1 16 oz large bag of pre-chopped kale (the entire bag will fit in here I promise!)
1.5 tbsp smoked paprika
2 tsp chili powder
1 tbsp red chili flakes
Salt/pepper (I used Goya with pepper for extra flavor!)
2 tbsp flour
1 can pumpkin puree (not the pie mix!)
2 tsp cinnamon
1 large tbsp honey

Directions:

1. Bring a large pot of water to boil, add yams and cook until fork tender.

2. Preheat the oven to 350.

3. While the yams cook, heat a large saucepan to medium high and add chorizo, crumbling with the back of a spatula until it breaks down into small pieces. Add the onion and garlic and cook until onions become translucent and chorizo is browned.

4. Add in the kale in bunches, covering in between for 2 minutes, until it all cooks down and is wilted. Uncover and add seasonings to taste. You're going to want to oversalt this mixture as it tends to become more bland when mixed with the sweet potato-pumpkin mixture.

5. Turn heat to low, and spoon pan liquid into a small bowl. In another small bowl, add the flour. Whisk the pan liquid into the flour slowly until a gravy forms. Add gravy back into the pan, mix through, and layer evenly into the bottom of a 13x9 baking dish.

6. Drain the yams and add them back into the pot along with the pumpkin, cinnamon, and honey. Use an immersion blender (or a masher) to make the mixture fairly smooth. Layer over the top of the chorizo mixture.

7. Place the baking dish onto a cookie sheet to avoid spills and bake for 40 minutes or until the top has browned slightly and the chorizo mixture is bubbling. Let cool if you can stand it! :)

Moroccan Shepherd's Pie, by Diane

This twist on a fave comfort dish is inspired by the fall season, and it is so good!! Fairly easy to make, and all healthy ingredients with lots of good spices for you! It is incredibly comforting and warm which is good since it's full on winter out this weekend. Definitely a hit all around and will be in heavy rotation in the next few months! For more authenticity swap the turkey out for lamb.


Ingredients:

1 butternut squash, peeled and cubed
3 small yams, peeled and cubed
Water
1 lb. ground turkey
2 tbsp. EVOO
1 white onion, chopped
3 cloves garlic, minced
1 inch ginger, peeled and grated
1/4 cup golden raisins
1/2 cup pine nuts
1/2-1 cup cilantro, rough chopped (depends on how strong you like this taste!)
1 small bag frozen peas and carrots
1/2 tbsp tumeric, cumin, cinnamon
1 tsp chili powder
Salt and pepper
4 oz tomato sauce
1/2 cup beef broth (I used low sodium)
1/2 can pureed pumpkin
1 tbsp honey
3 tbsp almond milk (or whatever type of milk you prefer)
1 tsp cinnamon

Directions:

1. Preheat oven to 350.

2. Bring a large pot of water to boil, adding in the squash and yams. Cook until fork tender, drain, return to pot and set aside off the stove.

3. While the squash and yams cook, brown turkey in a large pan and drain, set aside.

4. Add EVOO to the large pan, then add in onions through salt and pepper, stirring until onions are browned and translucent. Add in tomato sauce and broth, return turkey to the pan, and cook until the liquid begins to thicken. You may need to add in more tomato sauce and broth if the mixture dries out (ideally there should be a small amount of liquid leftover, but you don't want it to be saucy).

5. Transfer the turkey mixture to a 9x13 baking dish, and spread in an even layer across the bottom.

6. Add the remaining ingredients to the squash and yams, and mash or use and immersion blender until you reach a smoother consistency with some pieces remaining. Spread squash mixture evenly over turkey.

7. Place the baking dish on top of a baking sheet in case of spills, and bake in the oven for 40 minutes. The turkey mixture should be bubbling on the sides.

Pumpkin Pie Spiced Pumpkin Seeds, by Diane

Every year my family and I strive to find a new and amazing pumpkin seed flavor on Halloween. This year, I created one that was so amazing it was worth posting on the blog. Pumpkin Pie Spiced Pumpkin Seeds. I have spent so many years trying to make these seeds taste spicy, salty, sweet, or garlicy, but never did I think to make them taste like the actual delicious thing they came from- PUMPKIN! Brilliant!! The seeds are coated in the same spices you would use if you were making a pie or a latte that is pumpkin flavored, and they didn't last long after I took this photo because they were AMAZING. And GREAT for the immune system and inflammation. Halloween success!!!

Ingredients:

Pumpkin seeds, raw
Cooking spray
Brown sugar
Cinnamon
Nutmeg
Cloves
Ginger

Directions:

1. Preheat oven to 350. Spray 1-2 baking trays with cooking spray (you want the seeds to be spread out in an even layer or they will not cook properly, so depending on the amount of seeds you have you can use multiple trays).

2. If you are using the seeds directly from the pumpkin, rinse them well and strain in a colander to get all the pumpkin gook off them. Then pour them onto a double layer of paper towels, sprinkle with a teeny bit of salt, and cover with another double layer of paper towels to let dry (soggy seeds don't roast as well).

3. Take the dried seeds and place them into a bowl. Coat with a bit of cooking spray (or butter), then sprinkle seasonings on and mix well (hands work best, and in this delicious recipe, liking your fingers is half the fun!). Remember that pumpkin seeds tend to taste very flavorless, so you will need to over-season them to make them taste how you want. I usually use triple of what I would use if they were say, popcorn, and I was seasoning them to eat at the moment.

4. Spread the seeds onto the greased baking tray(s) in an even layer, make sure none are on top of the other. Lightly sprinkle with a final layer of spices (most will actually be uncoated once you spread them out and you want to ensure that the flavor gets baked in!). Bake for 20 minutes, or until seeds are completely crunchy on the inside and the sugar has caramelized. If a taste test shows that the seeds are not ready to eat, flip them over as best you can and cook on the other side until they are done.

Pumpkin Pie Oatmeal, by Diane

It turns out that oatmeal, like soup, is a tough thing to photograph and still look appetizing. Cheryl and I use a lot of fall ingredients on this blog, and pumpkin is no exception! This weekend, I had a can of pureed pumpkin that I was planning on using for my Pumpkin Pie Green Smoothie (look how fancy this blog is getting!) but it was only in the 30's that morning. In search of something pumpkin for breakfast that would still be healthy but hot instead of cold, this recipe was born. You can do this on the stovetop or by microwave using instant oats (I like Irish steel-cut oats recently), although stovetop always tastes best. You can also add in optional ingredients which I have listed below- I left them out to make it healthier for myself. Either way, this recipe is PERFECT for this time of year and I have a feeling it will be on heavy rotation for my fall mornings from now on!

Ingredients:

Oats (follow the amount on the package per serving)
Almond Milk, Vanilla flavored (follow the liquid amount on the package per serving)
1/4-1/2 cup pureed pumpkin (I like a lot of flavor so I used closer to 1/2 cup!)
1 tsp pumpkin pie spice

Optional: brown sugar, graham cracker crumbs, toasted walnuts/hazelnuts, vanilla or chai spice protein powder, mini marshmallows

Directions: Combine all ingredients and cook as directed via stovetop or microwave. Let stand to thicken. Enjoy!

Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting, by Cheryl

Another fall recipe! These are "skinny" pumpkin cupcakes from Skinny Taste that are perfect for Thanksgiving dinners, Halloween parties, or just a pumpkin treat for yourself (which is what we used them for). They are really good without the frosting, but the frosting does add a certain kick. It's not a very sweet frosting and can seem a little too cream cheesy, but goes well with the cupcake if used lightly. They are really easy to make. Yum!

Ingredients:

18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
2 tsp pumpkin pie spice
1 cup canned pureed pumpkin
1 cup water

For frosting:

8 oz 1/3 fat Philadelphia cream cheese (don't use fat free)
1/2 cup canned pureed pumpkin
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar

Directions:

1) Preheat oven to 350. Line a cupcake tin with cupcake wrappers.

2) Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.

3) Fill cupcake liners 2/3 full and bake about 20-30 minutes, or until toothpick inserted comes out clean.

4) For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar until smooth. Frost the cupcakes.

Pumpkin Bisque, by Cheryl

Another fantastic soup photo! 

Jon and I went to a fantastic restaurant a few weeks ago and one of the appetizers on the menu was their seasonal pumpkin bisque. It was so decadent and rich that I wanted to order two more bowls as my dinner. I don't think anyone batted an eye when they saw an 8 month pregnant woman using her finger to get the last bits of this soup! The next day I started researching recipes and came across a gingered pumpkin bisque from A Taste of Home. The recipe is not meant to be eaten as a dinner, but rather as a small bowl for an appetizer. It also says this is four servings, but they are extremely small. It's more like two servings. Either way it's an easy and delicious bisque. Yum!

Ingredients:

1/3 cup chopped shallots
1/4 cup chopped onion
1 teaspoon minced fresh ginger root
1 tbsp canola oil
1 can chicken broth (14.5 ounces)
1/3 cup apple cider or juice
3/4 cup plus 2 tbsp canned pumpkin
2 tbsp plus 1.5 tsp maple syrup
1/8 tsp dried thyme
1/8 tsp cinnamon
1/8 tsp pepper
dash of ground cloves
1/2 cup heavy whipping cream (plus optional heavy whipping cream to add)
1/4 tsp vanilla extra
fresh thyme sprigs, optional

Directions:

1) In a small saucepan, saute the shallots, onion, and ginger in oil until tender. Stir in flour until blended; cook and stir until golden brown, about 2 minutes. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened.

2) Stir in the pumpkin, syrup, and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly.

3) In a blender, process soup in batches until smooth (or use an immersion blender). Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs.