So for those of you who cannot get enough pumpkin recipes in your life I thought I would post a few that are wonderful...that is if you like pumpkin! Since we still have two large lumina pumpkins left I will be continuing to create, explore and perfect this pumpkin mania that I have at the moment...SORRY GREGORY, I know you are SO ready to be done with the pumpkins!!!
This is a recipe that I picked up off another blog and it is good, but I would recommend making it with more OJ and less wine. I did make this for Thanksgiving instead of pumpkin pie and we all liked it a lot, but at random times you would get a bite of the wine-soaked ladyfinger and that is ALL you taste, the wine.
1 1/2 cups Heavy whipping cream
3/4 cup Sugar
1 Carton (8 oz) mascarpone cheese (cream cheese can be used as a substitute)
1 can (15 oz) solid pack pumpkin
1 cup Moscato, divided
3 tsp Pumpkin pie spice
2 pkg (3 oz each) ladyfingers
1/2 cup Orange juice
1/2 cup Crushed gingersnaps
In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. In another bowl, beat mascarpone cheese, pumpkin, 1/2 cup Moscato, and pumpkin spice until smooth. Fold in whipped cream; set aside. Dip one package lady fingers, one at a time, into the orange juice. Place in a 13-in x 9-in x 2-in baking dish. Spread with half of the mascarpone pumpkin filling. Dip the 2nd package of ladyfingers into the remaining Moscato; place over filling. Spread remaining filling over the top. Cover & chill for at least 1 hour or overnight. Just before serving, sprinkle with gingersnaps.
This next recipe is a family recipe that I was given by Gregory's aunt for a vegetarian version of the traditional Lebanese Kibbee which is made with lamb.
4 cups baked pumpkin pureed
2 cups of burghal (cracked wheat) soaked in 1 cup of water
1 cup of flour
1 cups of chickpeas cooked
1 medium onion
1 dried red pepper (cayenne works well)
1 tsp. of mint
2 tsp. kibbee spice
2 tsp marjoram
2 tsp. of salt
1 tsp. pepper blend
Combine these last 7 ingredients in the food processor until well blended and a paste. Add in the first 4 ingredients and if too watery add a little flour to thicken it up. Pour into a well-oiled tray to bake for 1 hour on 375. I also have added a little brown sugar and pumpkin spice to the spice mix to give it a little something different.
Pumpkin & Cinnamon Pasta Sauce:
11 oz. of pumpkin and cut into cubes
1 lb. of Penna
1 onion finely chopped
2 cloves of garlic
1 tsp. of cinnamon
1 cup of cream
2-3 T. of honey
1/3 cup of fresh Parmesan
Boil Pasta until al dente. Steam or boil pumpkin until tender. Melt butter in pan and cook the onion until tender and then add garlic and cinnamon and cook for 1 minute. Pour cream in pan and add pumpkin and honey and bring to simmer and simmer for 5 minute until sauce is thick and heated through. Add parmesan until melted and season to taste with salt and pepper and pour over paste. Garnish with chopped chives and serve.
Curry Pumpkin Soup:
2 T. butter
1 cup onions chopped
1/2 cup carrots chopped
1/2 cup celery chopped
1 T. garam masala curry powder
3-4 cups of pumpkin cubed
1/4 cup maple syrup
2 T of canola oil
2 Q of broth ( I use veggie, but I am sure chicken would taste good to those who are carnivores :) )
1 cup os cream or half & half
1/2 tsp. of salt
1/4 tsp. ground pepper
Heat the oven to 425. While that is heating toss the cubed pumpkin in the maple syrup and oil and roast in the oven for about 30 or until nice and tender. While the pumpkin is roasting chop all of the veggies and in a dutch oven or a nice large soup pot heat the butter and add the onion, carrots and celery and cook for about 10 minutes, stirring occasionally until all veggies are soft. Add the curry powder and stir for a minute. Add the roasted pumpkin and broth and bring to a boil and then reduce heat and simmer for about 15 minutes covered. Remove from heat and cool alittle. Put through the blender and food processor until nice and smooth. Return to the pot/dutch oven and stir in the 1/2 & 1/2 , salt & pepper and heat and serve with some good hearty bread to dunk.
* I created this so if you don't have fresh pumpkin try a butternut or winter squash or even (2) 15 oz. cans of canned pumpkin would probably work.
Maple Roasted Pumpkin Salad:
3-4 lbs. of pumpkin cubed
2-3T maple syrup
2-3 T of canola oil
1/4-1/2 tsp. of red pepper flakes
1 1/2 lb. of arugula or lettuce mix
1/2 cup crumbled feta (I use sheep milk feta and it is YUMMY)
1/4 cup pepitas
a sliced red onion
1/2 cup canola oil
1/4 cup maple syrup
1/4 cup balsamic vinegar
couple T. of dijon mustard
pinch of sea salt
*put all of these in a jar and shake vigorously until well blended or mix in a blender
Heat the oven to 425. While that is heating toss the cubed pumpkin in the maple syrup and oil and pepper flakes and roast in the oven for about 30 or until nice and tender. Toast pepitas for a couple of minutes in the oven on a cookie sheet and set aside.
Wash the lettuce and top with the onion, feta, pepitas, and pumpkin and toss with dressing.
Pumpkin Oatmeal derived from Jessica Seinfeld’s book Deceptively Delicious
2 C. oats
2 C. milk (rice, cow’s or soy)
½ C. canned pumpkin puree
¼ C. raisins
2 t. vanilla
1 t. pumpkin pie spice
Combine all ingredients into a microwave-safe bowl (large, deep Tupperware rock ‘n serve!) and microwave on high for 3 minutes, stir, microwave for 3 additional minutes. Serve with a drizzle of local honey, agave, or maple syrup and a sprinkle of nuts.
Pumpkin Raisin Bread Strata
½ C. butter, softened
6 tsp. ground cinnamon
14-16 slices raisin bread
½ C. brown sugar ( I use less)
1 C. canned pumpkin
2 C. milk
6 T. maple syrup
2 t. vanilla extract
2 t. pumpkin pie spice
Spray 13x9 glass baking dish with cooking spray. Line bottom with half the bread, cut to fit if necessary. Mix butter and cinnamon and spread half onto tops of bread. Sprinkle with ¼ C. brown sugar. Make second layer with the remaining 7-8 slices of bread, butter/cinnamon spread, and remaining ¼ C. brown sugar.
In a large bowl, whisk eggs, pumpkin, milk, syrup, vanilla and pumpkin pie spice; pour over bread. Cover and refrigerate overnight.
Remove from the fridge 30 minutes before baking. Bake uncovered at 350 degrees for 45 minutes or until puffed.
Serve with additional syrup if you choose to do so...it doesn't even need it!
This is a very pure and dairy-free version of a pumpkin pie. It is crust free and a souffle style pie, which makes it gluten-free as well. The coconut milk makes it just creamy enough and you don’t need to add any oil or butter because the natural coconut oils add that aspect by it self. Therefore there are limited ingredients and this pie goes together very quickly. It is best the next day or a few hours after it has been chilled because it firms up very nicely. Hot out of the oven it is still very gooey and does not hold together it has more of the consistency of a hot sweet potato. Both ways it is delicious though.
1 Can Organic Coconut Milk (13.5 fl oz)
1 Large Can Pure Pumpkin Puree (29 oz)
2 Free Range Eggs
1 Tbs Cinnamon
1-2 Tbs Organic Maple Syrup
1 tsp Freshly Grated Ginger Root
1 tsp Nutmeg and Allspice
Place Pumpkin puree and coconut milk in food processor and mix until creamy. Add in the eggs, Maple Syrup, and mix some more. Lastly add the spices and mix just a little. Pour into pie dish and voila you are done!. Put in 400 Degree preheated oven for 45 mins-60 mins. Check if done by inserting a knife - it is done when the knife comes out clean.