Discover many uses of pumpkin.
As promised here are some recipes to show you how many uses pumpkin has. You can eat it all day long and on any occasion. A few featured dishes were part of my Halloween menu, hence the décor.
How to make pumpkin puree.
Peel and shred the apple. Mix wet ingredients add to flour. Mix well. Add pumpkin puree and shredded apple. Mix.
Coat frying pan lightly with oil. Heat it up well. Pour the batter on to the pan and turn the heat down to medium. Flip pancakes once the edges and a bit over sets.
Serve with maple syrup or icing sugar.
I cannot get enough of them.
Pumpkin Spice Shake
½ cup roasted pumpkin puree
This shake packs lots of fibre, protein and good fats.
½ cup roasted pumpkin puree
½ frozen banana
¾ cup almond milk
1 tbsp. almond butter
1 tsp. pumpkin spice
½ tsp. vanilla
¼ tsp. Cinnamon
2 scoops vanilla protein (optional)
½ cup ice
Blend all the ingredients until smooth.
It is simply delicious!!!
Heat oil in large soup pot. Add in potatoes and salt. Cook stirring occasionally till potatoes are translucent. Add onions and saute for a few minutes. Move aside and add garlic and ginger. Cook for 1-2 minutes till garlic becomes fragrant. Add curry. Stir all well. Add stock and pumpkin. Blend in batches. Return to pot once all of the soup has been blended. Heat thoroughly.
Serve with a dollop of cream or yogurt.
½ cup (113 g) unsalted butter, room temperature
¾ cup (175 g) brown sugar
1 cup (250 ml) pumpkin puree
1 teaspoon pure vanilla extract
2 cups (200 g) sifted flour ( I use all purpose, unbleached)
¼ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
½ cup (120 ml) buttermilk, room temperature
Cream Cheese Frosting
4 ounces (114 g) cream cheese, room temperature
1/8 cup (28 g) unsalted butter, room temperature
1 tablespoon maple syrup
1.5 cups icing sugar, sifted
½ cup (50 g) toasted, chopped walnuts or pecans
Preheat the oven to 355 F (180 C). Butter and flour 9-10” (24-26) cm cake pan.
Beat the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well in between each addition. Add pumpkin puree and vanilla. Mix until incorporated. Scrape the sides of the bowl as needed.
In a separate bowl whisk all the dry ingredients. Add the dry ingredients and buttermilk alternately to the pumpkin batter, in 3 additions, beginning and ending with dry mixture. Pour the batter into pan.
Bake for approximately 40 minutes or until toothpick inserted in the middle of the cake comes out clean.
Cool on a wire rack for 10 minutes, then remove cake from the pan. Let it cool completely before frosting.
Mix cream cheese and butter until smooth. You can use food processor or a mixer. Add maple syrup and icing sugar. Combine (do not over mix or icing will be too thin). Add more syrup or sugar to achieve right consistency.
Frost top and sides of the cake and garnish with nuts.
As I used this recipe to make cupcakes – you will need 1 large muffin pan (makes 12) and one small (makes 12). I filled the muffin paper cups in ¾.
Bake for 18 min. small ones and 23 minutes large ones. I placed both in the oven, removed mini muffins first. Let cool before frosting.
This recipe is adapted from one that I found on joyofbaking.com.
It is a must on my Thanksgiving table. Kids love it.
Roasted Pumpkin Seeds
2 cups fresh pumpkin seeds
1 tbsp. oil
Hope you lasted to the end. Do you have your favorite pumpkin recipe? Please share.