Tag Archives: recipes using pumpkin

Pumpkin Chocolate Chip Oatmeal Cookies

Pumpkin Chocolate Chip Oatmeal Cookies

In order to control consumption, I just bake a few at a time. These are exceptionally good, and more healthy than traditional oatmeal cookies. By adding pumpkin and increasing the oats, I was able to reduce the butter and sugar in the original recipe.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 3/4 cup sugar
  • 1/2 stick of butter
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp organic ground cinnamon
  • 1/2 cup pumpkin puree
  • 1 cup flour
  • 1 tsp baking soda
  • 2 cups oats
  • 1 cup chocolate chips
  • 1/2 cup chopped pecans

Instructions

  1. preheat oven to 350°F
  2. cream butter and sugar
  3. add egg and pumpkin and blend together
  4. add flour, baking soda and cinnamon and blend together
  5. stir in oats, chocolate chips, and pecans
  6. drop rounded teaspoons onto greased cookie sheet
  7. bake for 15 minutes

Fondue in a Pumpkin

 

Fondue in a Pumpkin

This was fun to make and serve on Halloween night, but it would also make for a festive fall or holiday appetizer. The oozing cheese and cream make for a very rich dish, so a crisp green salad complements it perfectly. I served it with Insalada del Campo, a perennial favorite at Delfina Restaurant in San Francisco. Delfina's owner and chef Craig Stoll generously shared it in the San Francisco Chronicle. The pumpkin recipe is from my most recent issue of Gourmet. Here it is.
Course Main, Side
Cuisine French

Ingredients

  • 1 piece of baguette 15-inch, 7 oz total, cut into 1/2-inch slices
  • 1 orange pumpkin 7-lb
  • 1 1/2 cups heavy cream
  • 1 cup chicken or vegetable broth
  • 1/2 teaspoon organic ground nutmeg
  • 2 1/2 cups coarsely grated Gruyère 6 oz
  • 2 1/2 cups coarsely grated Emmental 6 oz
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 450°F with rack in lower third.
  2. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
  3. Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired).
  4. Season inside of pumpkin with 1/2 tsp salt.
  5. Whisk together cream, broth, nutmeg, 1 tsp salt, and 1/2 tsp pepper in a bowl.
  6. Mix together cheeses in another bowl.
  7. Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
  8. Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.
  9. Cooks’ note: Pumpkin can be filled 2 hours before baking and chilled

Recipe Notes

Cooks’ note: Pumpkin can be filled 2 hours before baking and chilled My Note: I made two, using little sugar pumpkins, and served one for Halloween, re-heating the other for an appetizer the next night. While still good, it had dried out somewhat in the referigerator and was not as oozy and melty.

Pumpkin Pie with Coconut Milk & Anise Seed Crust

 

Pumpkin Pie with Coconut Milk & Anise Seed Crust

The filling is rich, flavorful and creamy. The crust has a dramatic flair. Together they are a hit.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 8
Calories 413 kcal

Ingredients

Pie Crust

  • 1 1/3 cups flour
  • 1/4 tsp fine sea salt
  • 2 tbsp sugar
  • 1 stick butter unsalted
  • 1 egg yolk
  • 2 tbsp sambuca
  • 1 tbsp Organic Anise Seed

Filling

  • 2 cups pumpkin puree
  • 1 1/4 cup coconut milk
  • 1/2 cup white sugar
  • 1/2 tsp fine sea salt
  • 3 eggs
  • 2 tbsp Organic Ginger Spice Blend (This is our Holiday Spice Blend, renamed so you'll consider it year-round!)

Instructions

To make crust:

  1. Mix flour, sugar, salt and anise seed.
  2. Add butter and work into flour mixture until it resembles coarse meal.
  3. Mix together egg yolk and sambuca.
  4. Add to flour mixture and mix together until dough will stick together.
  5. Chill in saran wrap for 1 hour.

  6. Roll our crust on floured surface.
  7. Press into pie pan and pinch around perimeter.

To make filling:

  1. Beat eggs.
  2. Add coconut milk and mix together with eggs.
  3. Add sugar, salt, and spice blend and mix together.
  4. Add pumpkin puree and stir until blended.
  5. Pour into pie shell and bake at 375 for 1 hour. Pie is done when knife inserted near the center comes out clean.

Mr. Passi’s Pumpkin Pancakes

It’s a challenge to get in the recommended amount of vegetables each day. So if you can knock one off at breakfast, you’re on your way! My older kids made this in Chris Passi’s first grade, and it has been a popular item with kids and adults ever since.

Quote from Pepper, age 6, to Kysen, age 4: “Wait until you get in Mr. Passi’s class. He will never yell at you. And when you look up, you will see his smiling face.”

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