Super moist and delicious pumpkin ginger bread. Made with healthy additions like applesauce, maple syrup, whole wheat flour, and pomegranate seeds. Every bite of this bread is filled with sweet pumpkin, and infused with hints of ginger and cinnamon…beyond good. 34 more words
{This post is sponsored by Land O’Lakes.} If there’s one thing you need today, it’s a slice of this Chai Pumpkin Pie with Maple Whipped Cream. I mean, it is Friday, and it is November, so I think some pumpkin pie is totally acceptable for today. Obviously. In all seriousness here, we are now less than…
via Chai Pumpkin Pie with Maple Whipped Cream. — Half Baked Harvest
Baked Pumpkin Churros. I repeat BAKED PUMPKIN CHURROS! Could there be a better fall treat?? I created both a fried churro and baked all in the same day and I couldn’t believe how close they were to each other. But I actually liked the baked version a little better because the fried version kept coming…
These Pumpkin Cookies with Cream Cheese Frosting will give you just one more reason to love fall! They are perfectly soft and moist and covered with that sweet, rich cream cheese frosting we all crave. I love pumpkin everything, obviously. I’ve shared Pumpkin Chocolate Chip Bread, Streusel Pumpkin Pie, Pumpkin Mini Cheesecakes, Pumpkin Snickerdoodles, Pumpkin…
via Pumpkin Cookies with Cream Cheese Frosting — Cooking Classy
INGREDIENTS
1 package (14-1/2 ounces) gingerbread cake/cookie mix
4 cups cold fat-free milk
4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 can (15 ounces) pumpkin
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
Get full recipe 👇🏻
Cookies for breakfast?? Yes Please! These Pumpkin Oat Chocolate Chip Breakfast Cookies are made with healthy ingredients (and a handful of chocolate chips for good measure), and they’re the perfect start to any morning! Or make them for an after dinner treat because they’re sure to curb those sugary cravings. I’ve already made 5 batches…
via Pumpkin Oat Chocolate Chip Breakfast Cookies — Cooking Classy
This Pumpkin Chocolate Chip Bread is an absolute fall must! It’s brimming with that pumpkin and spice flavor we crave, it has the perfect amount of chocolate chips, and it’s amazingly moist and tender. This is how you welcome fall. And in my opinion this is the perfect loaf of Pumpkin Chocolate Chip Bread! Let’s…
Ingredients
2½ cups chicken stock
1 lemongrass, bruised and knotted
500 gram pumpkin flesh (Indonesian: daging labu kuning), cut into cubes
2½ cups coconut milk (Indonesian: coconut milk)
1 tablespoon palm sugar (Indonesian: gula Jawa)
3 tablespoon fish sauce (Indonesian: kecap ikan)
250 gram peeled shrimps (Indonesian: udang kupas)
Spice paste
4 shallots (Indonesian: bawang merah)
2 cloves garlic (Indonesian: bawang putih)
2 red bird eye chilies (Indonesian: cabe rawit merah)
1 teaspoon toasted shrimp paste (Indonesian: terasi bakar)
Garnish
12 fresh lemon basil leaves (Indonesian: daun kemangi)
1 red anaheim chilies (Indonesian: cabe merah besar), chopped
Get full recipe👇🏻
http://dailycookingquest.com/by-category/soup/thai-pumpkin-and-shrimp-coconut-soup
By Blogilates
Ingredients:
1 3/4 cup unsweetened vanilla cashew milk
3 tablespoons canned pumpkin
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cloves
1 teaspoon maple extract
2 tablespoons maple syrup, and/or stevia to taste
1 chai teabag (herbal)
2 tablespoons CoCoWhip
At least once during fall you need to make pumpkin cheesecake right? This year I decided to go with a bruleed version because I remember last year seeing bruleed pumpkin pies and cheesecakes all over the place and they always looked amazing! Well these Pumpkin Bruleed Cheesecake bars are just that and more! The most definitely […]
By Emojoie Cuisine
Watch how – to video 👇🏻
Ingredients:
200g pumpkin
55g sugar
2 eggs
150ml heavy cream
150ml milk
1/4 tsp cinnamon powder
1/8 tsp nutmeg powder
1/8 tsp ginger powder
1 tsp vanilla extract
40g sugar
1 tbsp water
Bake with water bath(conventional)130℃ 1h
By Tatyanaseverydayfood
Watch how – to video 👇🏻
Ingredients:
10 graham crackers, about 1 1/2 cups cookie crumbs
1/4 cup melted butter
4, 8-ounce packages cream cheese
1 cup white granulated sugar
1 teaspoon vanilla
1 cup sour cream
4 large eggs, at room temperature
3/4 cup pure pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon maple syrup extract
1, 14-ounce can dulce de leche; about 1 cup caramel sauce
For Whipped Cream:
1 cup heavy cream, chilled
1/3 cup white granulated sugar
1 teaspoon vanilla
sprinkle of ground cinnamon
Get full recipe 👉🏻 http://tatyanaseverydayfood.com/recipe-items/pumpkin-caramel-cheesecake/
By Closet Cooking
Ingredients:
1 cup brewed chai tea*, hot (see below)
2 cups milk (or milk substitute)
1 cup pumpkin puree
2 tablespoons sugar*
1 teaspoon vanilla extract (optional)
Directions:
🍶 Heat everything in a large sauce pan until the milk starts to froth up but before it boils.
By Closet Cooking
Ingredients:
6 cups butternut squash (or pumpkin, kabocha, etc.), peeled, seeded and cut into bite sized cubes
1 small onion, diced
4 cloves garlic, chopped
1 tablespoon thyme, chopped (or 1 teaspoon dried thyme)
3/4 cup heavy/whipping cream
1/2 cup parmigiano reggiano (parmesan), grated
1 cup feta, crumbled
salt and papper to taste
Direction:
⛄️⛄️Mix everything, place in a baking dish and bake in a preheated 400F/200C oven until the butternut squash is thunder, the top is lightly golden brown and the sides are bubbling, about 30-40 minutes.
Pumpkins are so versatile, the things you can do with them are endless! Their flavour goes well with chilli, nutmeg and sage. If you’ve never cooked one before, you’re in for a real treat.
Serves 4
Approx time: 90m
Ingredients:
1 pumpkin, about 1kg
2 cloves garlic, peeled
olive oil
1 red onion, peeled and finely chopped
1 small handful black olives, stoned and chopped
2 sprigs of fresh rosemary, leaves finely chopped
1 dried chilli
sea salt
freshly ground black pepper
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
50 g basmati rice, washed and drained
75 g dried cranberries
50 g shelled pistachio nuts
1 tangerine, zest of
200 ml organic vegetable stock
Methods:
🤓🤓Preheat the oven to 230ºC/450ºF/gas 8. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Finely chop this pumpkin flesh and one of the garlic cloves. Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped pumpkin, chopped garlic, onion, olives, and half the rosemary. Cook gently for 10 minutes or so until the pumpkin has softened.
🤓🤓Meanwhile, place the whole garlic clove and the remaining rosemary in a pestle and mortar. Crumble in the dried chilli, add a good pinch of salt, pepper, nutmeg and cinnamon and bash until you have a paste. Add a little olive oil to loosen up the mixture and then rub the inside of the pumpkin with it.
🤓🤓Season the cooked pumpkin mixture and stir in the rice, cranberries, pistachios and tangerine zest with a pinch each of nutmeg and cinnamon. Mix thoroughly then add the vegetable stock, bring to the boil and simmer for 3 minutes (no longer or the rice will end up overcooked later).
🤓🤓Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin. Serve with seasonal greens.
Benefits of Eating Pumpkin 🎃🎃🎃🎃🎃🎃
Get full recipe @ https://www.bigoven.com/recipe/peanut-butter-pumpkin-spider/216262
By Tastemade
Ingredients & Methods:
1 Kabocha Pumpkin (Microwave 8 min @ 600 w)
Blend in 150 g White Sauce & 1 tbsp Flour well.
Add in:
40 g Mixed Vegs
5 Mini Sausages
3 Mushrooms
1/2 tsp Salt
1/2 tsp White Pepper
80 g Milk
100 ml Water
* Cook in the rice cooker (normal rice mode) for 60 mins
When is ready top up with 20g Black Sesame Sauce Paste and a sprinkle of parsley.
🎃🎃🎃🎃October is the month full of pumpkins🎃🎃🎃🎃.
Check all these recipes out @ http://www.closetcooking.com/2016/10/31-pumpkin-recipes.html
Get full recipe @ http://www.kiddieliciouskitchen.com/hearty-autumn-soup/
The month of Oct is filled with refreshing smell of spiced cinnamon in the air, sweet fragrance of pumpkin and butternut or squash dishes especially rich and creamy soup make from these produces. Here is a pasta recipe super quick, easy and really tasty, thanks again to Kevin Lynch.
Brief benefits of pumpkin, goat cheese and sage:
Pumpkin 🎃
Goat 🐐 Cheese 🧀 is a produce from Goat 🐐 Milk 🍼
Recipe from https://www.bigoven.com/recipe/pumpkin-pie-pancakes/177348
Ingredients:
1/2 cup All purpose flour
1/2 cup Flour, whole wheat
1 tablespoon Brown sugar; packed
1 1/2 teaspoons Baking Powder
1/2 teaspoon Pumpkin pie spice
1/4 teaspoon Salt
1 Egg
1 cup Milk
1/2 cup Pumpkin
1 tablespoon Vegetable Oil
Oil; for frying
Original recipe makes 4 Servings
Preparation:
Put the flours, brown sugar, baking powder, spice, and salt into a medium bowl and mix thoroughly.
Crack the egg into a small bowl and beat with a whisk or mixer until yolk and white are mixed. Add the milk, pumpkin, and oil to this and beat again until ingredients are well mixed.
Prepare a griddle for cooking with oil, allowing it to get hot enough for the pancakes. Sprinkle a few drops of water on the surface; if the water dances across the surface, the griddle is hot enough.
Pour about 1/4 cup for each pancake onto the griddle and use a spatula to spread it into a circle. Cook over medium heat until pancakes have a slightly bubbly appearance to them; this will take about two minutes. Then turn the pancakes with a spatula and continue to cook for about another two minutes until the bottoms are golden brown. Repeat this until all the batter is used.
Notes:
Be creative with toppings! Plain yogurt mixed with pumpkin butter complements this recipe wonderfully.
Recipe: http://thepioneerwoman.com/cooking/silver-dollar-pumpkin-pancakes
Prep: 10 Minutes Level: Easy
Cook: 10 Minutes Serves: 6
Ingredients:
3 cups Cake Flour
1 teaspoon Salt
2 Tablespoons Baking Powder
3 Tablespoons Sugar
2 cups Canned Pumpkin Puree
2 whole Eggs
3 teaspoons Vanilla
2-1/2 cups Milk
1/4 teaspoon Pumpkin Pie Spice
1/2 cup Heavy Cream
3 Tablespoons Maple Syrup
Butter, For Serving
Maple Syrup, Warmed, For Serving
Finely Chopped Pecans, For Serving
Caramel Sauce, For Drizzling (optional)
Preparation:
(Note: Recipe can easily be halved.)
In a large bowl, combine cake flour, salt, baking powder, and sugar. Stir together and set aside.
In a separate bowl, whisk together pumpkin puree, eggs, vanilla, pumpkin pie spice, and milk. Slowly drizzle wet ingredients into dry ingredients, stirring gently with a spoon as you go. Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pourable.
Heat large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes.) Wait a minute or so, then flip to the other side. Pancakes should be light golden brown and set in the middle.
Whip cream with maple syrup (optional) until light and fluffy. Set aside.
Serve silver dollar pancakes in a circular pattern on a large plate, ending with one in the center. Top with butter, sprinkle with chopped nuts, and drizzle with warm syrup. Top the whole thing with the maple whipped cream and serve immediately! (Note: you can drizzle with a little caramel sauce, too!).
