Who doesn’t love fall? Crisp mornings, colorful leaves and pumpkin flavored things (the best part). A lot of people think that all you can do with pumpkin is throw it in a latte or in a bread and while those things are absolutely delicious, there’s so much more you can do to incorporate it into your fall treats and meals.
7 Ways To Incorporate Pumpkin Into Your Cooking:
1. Pumpkin Hummus with Cinnamon Sugar Chips
- 1 cup chickpeas, de-skinned
- 3/4 cup canned pumpkin
- 1/4 cup maple syrup
- 2 teaspoon pumpkin pie spice
- 2 teaspoon melted butter or coconut oil
- 1 large tortilla
- 1/2 tablespoon butter, melted
- sugar, for sprinkling
- cinnamon, for sprinkling
- Preheat your oven to 350 degrees.
- Rub a cookie sheet with oil, set aside.
- To de-skin the chickpeas: drain the chickpeas and spread them out on a paper towel. Gently squeeze each chickpea until the thin, papery skin comes off. Repeat with remaining chickpeas
- Add the chickpeas, pumpkin , maple syrup, pumpkin pie spice and 2 teaspoons of coconut oil into a food processor or blender and blend until smooth. Takes 5 to 6 minutes.
- Cut the tortilla into 8 triangles and lay on the prepared cookie sheet.
- Brush with 1/2 of the melted butter and then sprinkle with cinnamon and sugar. No need to use an exact measurement, just give a good pinch of both for each chip.
- Bake for 8 mins, or until lightly golden.
- Flip the tortillas, brush with remaining butter and sprinkle with more cinnamon and sugar.
- Bake for another 7-8 minutes until the tortillas are a deep golden, brown. They will not seem crunchy at first, as the sugar will melt. But, once the chips cool and sugar hardens, you will nice and crunchy chips!
2. Cinnamon Toasted Pumpkin Seeds
- Preheat oven to 300 degrees F.
- Mix butter, cinnamon and salt together in a bowl.
- Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat.
- Spread coated seeds in a single layer onto a baking sheet.
- Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes.
- Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.
3. Salted Pretzel, Caramel, Pumpkin Blondies
- 1 stick unsalted butter, melted
- 1 egg
- 1 cup light brown sugar, packed
- ½ cup canned pumpkin
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup plus 2 tablespoons all-purpose flour
- 2¼ cups mini pretzels, lightly crushed
- 1/2 cup salted caramel sauce, for drizzling before and after baking (store bought or homemade)
- Coarse salt for sprinkling, optional
- Preheat oven to 350 degrees.
- Line an 8- by 8-inch pan with aluminum foil, and spray with cooking spray; set aside.
- Melt the butter. Allow butter to cool slightly so that the egg, when added, doesn’t scramble.
- Add the egg, brown sugar, pumpkin, vanilla, cinnamon and pumpkin pie spice and whisk to combine.
- Add the flour and stir until just combined, don’t over-mix.
- Fold in the crushed pretzel pieces and pour batter into prepared pan, smoothing it with a spatula.
- Drizzle about 1/3 cup caramel sauce (just eyeball it) over the pan in a zigzag pattern.
- Bake for about 30 minutes, or until center is just set. Watch the dough, not the caramel sauce, when judging doneness.
- Don’t over-bake; they’re meant to be gooey, and firm up as they cool.
- Immediately after removing pan from oven, drizzle about ¼ cup caramel sauce (just eyeball it) over the top in a zigzag pattern.
- Sprinkle with coarse salt to taste, if desired, to play up the salty-and-sweet contrast.
4. Pumpkin Apple Soup
- 1 tablespoon coconut or olive oil
- 1 cup onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon ginger, finely minced
- salt and pepper
- 1 cup apple, diced
- 2 cups canned pumpkin
- 3-4 cups chicken stock
- 1/2 cup coconut or dairy milk
- ground cinnamon
- Heat up the oil in a saucepan over medium heat.
- Stir in the onion with a pinch of salt, cooking until softened.
- Add the ginger, garlic and apple. Cook until tender, stirring often.
- Add the stock and pumpkin puree. Bring to a boil.
- Reduce the heat to a simmer and add enough coconut milk to make a nice consistency.
- The soup should be slightly thick.
- Garnish with a sprinkle of ground cinnamon.
5. Pumpkin Pie Dip
- 1 package (8 ounces) cream cheese, softened
- 2 cups confectioners’ sugar
- 1 cup canned pumpkin
- 1/2 cup sour cream
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground ginger
- Optional: gingersnap cookies
- In a large bowl, beat cream cheese and confectioners’ sugar until smooth.
- Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
- Serve with gingersnaps, if desired.
- Refrigerate leftovers.
6. Pumpkin Fudge
- 3/4 cup butter, melted
- 2/3 cup evaporated milk
- 1/2 cup canned pumpkin
- 2 tablespoons corn syrup
- 1 teaspoon pumpkin pie spice
- 1 (12-ounce) package white chocolate morsels
- 1 (7-ounce) jar marshmallow crème
- cup toasted pecans, chopped
- 1 teaspoon vanilla extract
- Stir together first butter, milk, pumpkin, corn syrup, pumpkin pie spice and white chocolate in a saucepan over medium-high heat.
- Cook, stirring constantly, until mixture comes to a boil.
- Continue to cook, stirring constantly, for about 12 minutes.
- Remove pan from heat and stir in marshmallow creme, pecans and vanilla until well blended.
- Pour into a greased aluminum foil-lined 9-inch square pan.
- Let stand 2 hours or until completely cool.
- Cut fudge into squares.
7. Pear and Pumpkin Tart
- 1 package frozen puff pastry sheets, thawed
- 1/2 sugar pumpkin, peeled, seeded and cut into 1/4-inch-thick slices
- 1 firm pear, cut into 1/4-inch-thick slices
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil, divided
- 2 cups loosely packed arugula leaves
- 1/4 cup crumbled blue cheese
- 1/4 cup fresh pomegranate seeds
- 1 teaspoon red wine vinegar
- Preheat oven to 425° F.
- Unfold puff pastry sheets and place side by side on a baking sheet, overlapping short sides 1/2 inch.
- Press seam to seal pastry sheets together.
- Toss together pumpkin slices, pear, salt, pepper and 1 teaspoon olive oil in a large bowl.
- Spread mixture in a single layer on prepared pastry sheets, leaving a 1/2-inch border.
- Bake for 20 to 22 minutes or until pastry is golden brown.
- Cool on a wire rack 10 minutes.
- Toss together arugula, blue cheese, pomegranate seeds, vinegar and 1 tsp. olive oil in a medium bowl. Add salt and pepper to taste.
- Sprinkle mixture over tart and cut.
Image Source: BigStock