Tag Archives: Pumpkin

Pumpkin Pie with a Graham Cracker Crust

Pumpkin Pie with a Graham Cracker Crust

I love pumpkin pie and it has been a must for me to make every year for the holidays. Usually I make it with an all butter crust but this year I went with something that adds a bit of texture. The graham cracker allows for a crunchier crust and I would say it compliments the pumpkin pie filling nicely. The filling is deliciously spiced with cinnamon, nutmeg, cardamom, ginger and cloves. Make sure to whip up a batch of fresh whipped cream for topping and serve with vanilla ice cream.
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Pumpkin, Banana & Oat Breakfast Muffins

Banana, Oats & Pumpkin Breakfast Muffins 2

I have been really into breakfast muffins lately. They’re not too sweet and more fulling than regular muffins because of the rolled oats. They’re quick to make and easy to grab and go in the mornings. For October, I thought a pumpkin based muffin along with bananas would be a delicious combination. One of the benefits of never going through bananas fast enough is I always have plenty of over-ripe ones to get creative with! These muffins are flavored with seasonal spices to compliment the pumpkin. They also freeze well so keeping them as a back up snack or breakfast in the freezer is a great way to go!
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Cinnamon Raisin Pumpkin Bread

I really liked how my pumpkin quick breads turned out so I wanted to try out a yeast based pumpkin bread for good measure! Yeast breads do take a little bit longer so these kinds of recipes end up being good weekend projects. I decided to combine the flavor of pumpkin bread with the ingredients of cinnamon raisin bread. The joining of these two were really tasty! Since this recipe yields 2 loaves I decided to try out 2 ways of baking them. With one loaf I baked it free form and the other I baked in a loaf pan. The photo below features the free form loaf and I have to say I just like the shape and texture of it better than the pan loaf. The combination of the spices, raisin and pumpkin flavor were really delicious! It was really good toasted with a little maple butter spread on top.

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Pumpkin Chocolate Chip Muffins

Sadly my favorite month of the year has been over ten days but I am still celebrating Fall with new pumpkin recipes! These muffins would like to pretend they are for breakfast, but they are so delicious they seem more like a dessert. The inside is light and fluffy with gooey bits of chocolate chips all over. The flavor of the pumpkin is mild, but definitely present. I added some yogurt into the batter which gave the muffins a fluffier, creamier texture.  This recipe has lots of possibilities for variation–adding nuts or raisins would work well as a substitute for the chocolate.  If you wanted to replace the yogurt with apple sauce that would work fine too.

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Spiced Molasses Pumpkin Bread

Fall is in full effect and since it is my favorite season I like to celebrate by making seasonal recipes. Pumpkin bread is a Fall classic and I wanted to take it up a notch by adding molasses and spices. In previous years, I made Pumpkin Banana Bread and Nutella Pumpkin Bread so I was excited to try out a new recipe. I was really happy with how it turned out. I really liked the consistency of the bread as it was moist, light, and fluffy. The molasses was mild but gave the bread a more distinct flavor that worked really well with the pumpkin and spices. I chose a simple spice blend of nutmeg, cloves, ginger and cinnamon to season the bread. The recipe yields two loaves so reduce by half in order to make one. I would suggest making one loaf and saving the rest of the dough in the refrigerator for 1-2 days when you’re ready for a second loaf.

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Pumpkin Gnocchi with Brown Butter and Crispy Fried Sage

A classic way to eat gnocchi is with a brown butter and sage sauce. The sauce is really easy to make as it only involves melting some butter in a pan, letting it brown for a few minutes, and then frying fresh sage leaves in the butter. It is a perfect sauce for both pumpkin and sweet potato gnocchi. The next step is to toss the gnocchi in the sauce for a few minutes and the result is a delicious pasta with flavors of pumpkin and sage. I added a little lemon juice at the end to give the pasta a little more flavor.

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Pumpkin Gnocchi

Gnocchi is a flavored pasta dough and it can be mixed with sweet or russet potatoes, butternut squash or pumpkin.  I made sweet potato gnocchi a while ago and I thought it would be fun to try it with pumpkin instead.  Making gnocchi is somewhat time consuming but really isn’t too bad compared with making other pasta from scratch.  All you do is mix the dough with the flavoring that you want, roll the dough into logs and cut them into small pieces.  The dough is boiled and then fried.  The whole process takes about 2 hours to complete but it is worth the effort as the little pillows of pumpkin practically melt in the mouth!

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Pumpkin and Banana Bread

 

I have really been enjoying the results of adding pumpkin to different recipes.  This bread is just like a banana bread with a hint of pumpkin flavor.  The bread is seasoned with ginger, allspice and cinnamon and this recipe works great for the holidays.  With the addition of the pumpkin to the mashed banana the result was a very soft, moist bread. I can’t wait to make this again!

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Nutella Pumpkin Bread

If you like pumpkin and chocolate you just might like this recipe which combines two great flavors into one delicious bread.  The bread is also seasoned with nutmeg, cinnamon, cloves, and ginger which produces amazing aromas in the kitchen as the bread bakes.  The chocolate hazelnut flavor from the nutella and the pumpkin puree mixes well together, creating an excellent fall bread recipe.  I mixed the batter well, resulting in a dark brown batter.  Another option is to fold in the nutella at the end, creating a swirl of chocolate in the middle.

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Pumpkin Soup with Pancetta and Sage

This soup is surprisingly easy to throw together and it creates such a delicious aroma in your house! The smell of pancetta and sage slow cooking for hours is how I think a kitchen should smell when it’s cold and damp during the Fall season.  You could easily use canned pumpkin or make the pumpkin puree yourself with this soup.  Also, substituting any kind of tasty winter squash would work well with this recipe.  After dicing up the veggies and pan frying the onion and pancetta, you can sit back as the soup simmers for several hours on low heat.  I garnished the soup with a little crispy fried sage and toasted pumpkin seeds.

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