Pumpkin Recipes – By Mara Norris

Pumpkin Smoothie

Ingredients

½ Cup Pumpkin Puree ½ Cup Greek Yogurt 1 Cup Vanilla Almond Milk 1 Banana, frozen ½ Apple, diced ½ tsp. Pumpkin Pie Spice 1 tsp. Maple Syrup (optional)

Directions

Combine all ingredients in blender and puree until smooth. Add ice if desired.

Pumpkin Oatmeal

Ingredients

¼ Cup Quick Oats ¼ Cup Pumpkin Puree ½ Tbsp. Ground Flax Seed ¼ tsp. Pumpkin Pie Spice Pinch Salt ½ Cup Water or Milk 2 Tbsp. Pumpkin Seeds ¼ Cup Greek Yogurt (optional) ½ Cup Raspberries (optional)

Directions

Combine all ingredients except pumpkin seeds in a microwave-safe bowl. Microwave on high for 2 minutes until oats are softened. Top with pumpkin seeds, yogurt, and raspberries if desired.

Pumpkin Chicken Chili

Ingredients

1 Head Cauliflower 4 Cups Chicken Stock 6 Cloves Garlic, rough chop 1 Cup Pumpkin Puree 1 Tbsp. Maple Syrup

1 Tbsp. Oil 1 Large Onion, diced 2 Tbsp. Chili Powder 1 Tbsp. Ground Cumin 1 Tbsp. Chipotle Powder ½ Pumpkin Beer 2 Cups Rotisserie Chicken, diced 4 Small or 2 Large Cans White Beans, drained and rinsed 2 Pie Pumpkins, cut in half and seeded Olive oil for brushing Salt and Pepper to taste

Directions

1. Preheat oven to 400⁰. Brush cavities of pumpkins with olive oil and season with salt and pepper. Roast in oven until flesh is tender (about 45 minutes).

2. In a medium pot, combine cauliflower, chicken stock, and 2 cloves garlic. Boil over medium-high heat until cauliflower is soft. Use an immersion blender to puree cauliflower. Add pumpkin puree and maple syrup, mix well.

3. In a large pot, sweat onions in oil over medium-low heat. Add spices and cook until fragrant. Add remaining garlic and sweat one more minute. Deglaze pan with beer.

4. Add cauliflower puree to the pot with onions. Add beans and chicken. Let simmer over low heat for 10-15 minutes. Taste and adjust seasoning as needed. Serve in cavities of pumpkins.

Candy Corn Salad

Ingredients

4 Sweet Potatoes, peeled, cubed

1 Cup Black Beans, boiled until soft (or use 1 can)

1 Cup Frozen or Fresh Corn Kernels, cooked

1 Shallot, minced

1-2 Cloves Garlic, minced

1 tsp. Chipotle Powder

1/2 tsp. Cumin

1/2 tsp. Chili Powder

1 Tbsp. Whole Grain Mustard

1 Tbsp. Honey or Agave Nectar

1/4 Cup Pumpkin Puree

Juice and Zest of 1 Lime

1/4 Cup Apple Cider Vinegar

1/4 Cup Red Wine Vinegar

1 Cup Canola or Safflower Oil

Salt and Pepper to taste

1/4 Cup Cilantro, rough chop

Directions

1. Boil sweet potatoes in salted water until just soft. Drain and cool.

2. In blender or food processor, mix together: shallot, garlic, chipotle, cumin, chili powder,

mustard, honey, pumpkin puree, lime zest and juice, and vinegars. Blend until pureed. With

blender running, slowly drizzle in oil until an emulsion has formed.

3. Mix sweet potatoes, lentils, and corn in a large bowl. Pour vinaigrette over mixture and

gently toss. Season with salt and pepper. Taste and adjust seasoning. Garnish with cilantro.

Butternut Squash Pasta with Sage Garlic Sauce

Ingredients

1 Large Butternut Squash 2 Cups Chicken or Vegetable Stock ½ Tbsp. Olive Oil 4-5 Cloves Garlic 2 Tbsp. Fresh Sage, minced 1 Tbsp. Cream (optional)

Directions

1. Cut the ends of the squash and divide it where the cavity stops (the bulbous part). Peel both parts with knife. Scoop out the cavity and dice it. Use a mandoline to cut the longer part of the squash into long thin strips.

2. In a medium pot, boil the dices of the cavity in stock until soft. Fill a second medium pot with water, salt it, and bring it to a boil. Blanch the squash “noodles” in boiling water for 1-2 minutes until just starting to soften. Shock them in a bowl of salted ice water.

3. In a large sauté pan, sweat garlic in oil for one minute. Add sage and cook about 30 seconds. Add the softened dices of the cavitites and puree with an immersion blender. Add cream if desired and season with salt and pepper. Serve over butternut noodles.

Pumpkin Bread - Bread Pudding

Ingredients

1 Loaf Pumpkin Bread or 4 Muffins, cut into cubes 1 Cup Milk 2 Eggs 2 Egg Whites 1 tsp. Vanilla Extract 1 tsp. Rum Extract ¼ Cup Maple Sugar ¼ Cup Dried Cranberries (optional)

Directions

1. Preheat oven to 350°. Spread pumpkin bread cubes out onto a sheet pan. Toast in oven until browned on edges (15-20 minutes).

2. Mix remaining ingredients in a medium bowl and whisk until well-incorporated.3. Spray a 9x9 baking dish with nonstick spray. Place pumpkin bread cubes in pan and pour custard

mixture over the top. Bake in oven until custard is set 25-30 minutes. Serve with whipped cream or ice cream.

Pumpkin Pie Pops

Crust Ingredients:

2 ½ Cups All Purpose Flour 1 tsp. Sugar 1 tsp. Salt ½ Cup Butter (1 stick) ½ Cup Nonhydrogenated Shortening 1/3 C. plus 1 Tbsp. Ice Water

Directions

Mix sugar and salt into flour with whisk. Cut fat into flour with pastry cutter or two knives until pea-sized. Drizzle water into mixture and gather into ball with hands. Separate into two balls, refrigerate until pie filling is done.

Filling Ingredients

2 eggs 1/3 cup maple sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger

1/8 teaspoon ground cloves 1 can (15 oz) pumpkin (not pumpkin pie mix) ½ Cup Coconut Milk (in the can, not coconut milk drink)

Directions

1. Preheat oven to 375º

2. Mix all filling ingredients together in large bowl.

3. Roll out pie crust, cut out pumpkin shapes with cookie cutters. Place popsicle stick down on the bottom layer, then place 1-2 Tbsp. filling in the middle of the leaf. Place another pumpkin shape on top and gently crimp edges with fork or fingers. Cut vents, and brush top with milk. Sprinkle with cinnamon and sugar mixture. Place on baking sheet lined with parchment. Bake for 15-20 minutes or until crust is browned and flaky.