Tag Archives: pumpkin

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Pumpkin Oatmeal

If you are anything like me, then you need something warm to to eat in the morning.  A cold bowl of cereal just ain’t gonna cut it.  Now don’t get me wrong, I love my cereal, but I’m more of cereal for dinner kind of gal.

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Enter pumpkin oatmeal. So filling and so good.  Plus it uses up the last of that can of pumpkin.

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Don’t you just hate recipes that call for 1 cup of pumpkin puree??? Really???  What am I supposed to do with the remaining half a cup?

Well, now you can make this.  

Pumpkin Oatmeal
 
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Pumpkin Oatmeal
Author:
Serves: 1
Ingredients
  • ½ cup old fashioned oatmeal
  • 1 cup almond milk
  • ½ cup water
  • stevia and salt, to taste
  • ⅓-1/2 cup pumpkin puree
  • dried cranberries, to taste
  • pistachios, to taste
Instructions
  1. In a really big microwaveable bowl, mix together the oats, water, almond milk, stevia, and salt.  Microwave at 50 percent for 5 minutes and then at 100 percent for 3 minutes.  Stir every couple of minutes Make sure to use a really big bowl or they might boil over. You might need to cook a little longer depending on your microwave.
  2. Once the oats are finished, stir in the pumpkin and top with cranberries and pistachios.
  3. Eat!

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Easiest Ever Thanksgiving Leftovers Recipe

Who is still stuffed from yesterday? (Me.)

Who could not stand the thought of washing another dish? (Me.)

Who is looking for the quickest most delicious left over recipe ever? (Me.)

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Enter pumpkin pie.  A slice for breakfast?  Don’t mind if I do.  Or eat it for lunch. Or dinner. Or whenever.

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Add some whipped cream.  Or don’t.  Totally up to you.  This is my mom’s breakfast every year on the day after Thanksgiving, and I think she is totally on the right track with that thinking.

There you have it.  The quickest leftover recipe there is!  Sometimes there is no need to mess with perfection.

Happy shopping everyone!

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Autumn Squash Soup

Have you guys tried the Autumn Squash Soup at Panera Bread?  It is soooo good.

I can’t afford to eat there every day so I knew I would have to come up with my own recipe.

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Start by chopping up a small yellow onion,

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and cooking it in some extra virgin olive oil in a big soup pot.

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Then to deal with the butternut squash.  I like to chop off the top and bottom, and then cut it in half to make it more manageable.

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Then take your knife and cut all of the skin off.  The cut your peeled halves in half (does that make sense?), scoop out the seeds, and cut into one inch cubes.

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Add the cubed squash to the onions.

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Then add in some sliced carrots.

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Stir in your apple juice and chicken stock, and cook until very tender over medium low heat. About 45 minutes. It will depend on how small you cut your squash.

Once its very tender blend until smooth. Then stir in one can of pumpkin puree.

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Then add the curry powder, cinnamon, and honey.

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Stir in your cream and the juice of half a lemon.  Taste and season with salt and pepper.

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Garnish with pumpkin seeds and serve with a big chunk of crusty bread.

Delicious.

5.0 from 1 reviews
Autumn Squash Soup
 
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Autumn Squash Soup
Author:
Serves: 4
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, diced
  • 1 3 lb butternut squash, peeled and cubed
  • 2 carrots
  • 1 can chicken stock
  • 1 cup apple juice
  • 1 can pumpkin puree
  • 1 teaspoon curry
  • ¼ teaspoon cinnamon
  • 2 teaspoons honey
  • juice of half a lemon
  • ¼ cup cream
  • pumpkin seeds for garnish
Instructions
  1. Cook onion over medium heat in extra virgin olive oil in a big soup pot until tender.
  2. Add in butternut squash, carrots, apple juice, and stock. Cook until tender.
  3. Blend with an immersion blend until very smooth.
  4. Stir in canned pumpkin puree, curry, cinnamon, and honey. Heat thru.
  5. Add the cream and lemon juice. Check for seasoning and add salt if needed.
  6. Ladle into bowls and garnish with pumpkin seeds.
  7. Eat!

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Pumpkin Roll

You can’t have a pumpkin week without a pumpkin roll. This dessert is so impressive, and pretty easy.

When I make it I like to double the recipe and make two, they freeze beautifully.

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You start by beating together the eggs and sugar until thick.

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While the eggs and sugar are beating stir together your dry indgredients.

Flour, salt, baking soda, baking powder, cloves, and cinnamon.

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Add the pumpkin to the eggs and beat it up.  Then add the dry ingredients.

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Pour into a well greased 15×10 baking dish and bake at 375 for about 15 minutes.

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While the cake is baking get your kitchen towel ready.  Sprinkle a clean kitchen towel heavily with powdered sugar.

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When your cake is done, immediately get it out of the pan onto the prepared kitchen towel.

Then roll it up, short side of the rectangle first.

One secret about this recipe is only let it cool for 30 minutes.  You still want the cake to be a little warm and pliable when you add the filling.

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Then mix up the filling.

Cream cheese, butter, powdered sugar and vanilla. Yum.

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Then unroll your cake, and spread on the filling and roll it back up.

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Wrap in plastic wrap and refrigerate for at least a couple of hours or overnight.

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Slice it up and serve!

Pumpkin Roll
 
Pumpkin Roll
Author:
Ingredients
  • For the cake:
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pumpkin puree
  • ¾ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon cloves
  • ¼ teaspoon salt
  • powdered sugar
  • For the filling:
  • 8 oz. cream cheese
  • 6 tablespoons butter
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
Instructions
  1. Beat together the eggs and sugar until thick. Add in the pumpkin.
  2. Mix together the dry ingredients and add to the wet.
  3. Grease a 15x10 baking dish well, pour in batter and bake at 375 for 15 minutes or until the cake springs back when touched.
  4. Sprinkle a kitchen towel heavily with powdered sugar.
  5. When the cake is done and still hot place on prepared kitchen towel and roll it up, short side first. Cool for 30 minutes.
  6. Mix together filling ingredients until smooth.
  7. Unroll cake, spread on filling, and reroll.  Wrap in plastic wrap and refrigerate for at least 2 hours. Can be frozen.
  8. To serve, unwrap, and slice.
  9. Eat!

Recipe from Libby’s Pumpkin.

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Pumpkin Quesadilla

Now I know this sounds weird but hear me out.

Just try these pumpkin quesadillas and you will be hooked.

Another quick and easy lunch idea.

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Mix together some pumpkin with cumin, chili powder, salt and pepper.

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Spread about a 1/4 of a cup of the pumpkin mixture on a quesadilla, then top with goat cheese, and pecans.

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Top with another tortilla and cook in a skillet sprayed with non stick spray over medium high heat

until heated thru and golden brown on both sides.

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Slice up and eat!

5.0 from 2 reviews
Pumpkin Quesadillas
 
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Author:
Serves: 4
Ingredients
  • 8 tortillas
  • 1 cup pumpkin puree
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 4 oz goat cheese
  • ¼ cup chopped pecan
Instructions
  1. Mix together the pumpkin puree, cumin, chili powder and some salt and pepper.
  2. Spread ¼ cup of the pumpkin mixture on a tortilla. Top with 1 oz goat cheese and 1 heaping tablespoon of pecans.
  3. Top with another tortilla.
  4. Repeat until you have 4 quesadillas.
  5. Spray a skillet with non stick spray. Heat to medium high heat.
  6. Cook the quesadillas until heated thru and golden brown on both sides.
  7. Eat!
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Pumpkin Parfaits

Talk about a quick an easy dessert!

These are sooo good and so pretty!

They seem like they take a lot of effort but are very easy.

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Start by whipping some cream with some powdered sugar.

Then stir together some pumpkin with sweetened condensed milk and pumpkin pie spice.

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Place some flour, oatmeal, sugar, salt, butter, and oats in the bowl of a stand mixer.

Mix up until the butter is the size of small peas.

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Spread on a baking dish, and bake at 350 for 15-20 minutes.

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Crumble up the pieces in your hands.

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In individual serving dishes, layer the pumpkin mixture, whipped cream, and oatmeal crumble.

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These sure do make a statement!

5.0 from 1 reviews
Pumpkin Parfaits
 
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Pumpkin Pie Parfaits
Author:
Serves: 4
Ingredients
  • 1 pint whipping cream
  • ⅓ cup powered sugar
  • 1 can or 2 cups pumpkin puree
  • ½ cup sweetened condensed milk
  • 1½ teaspoons pumpkin pie spice
  • ½ cup of flour
  • ½ cup of sugar
  • ¼ cup of brown sugar
  • ¼ teaspoon salt
  • ½ cup oats
  • 1 stick of butter
Instructions
  1. Whip the cream and sugar together until stiff peaks.
  2. Mix together the pumpkin, sweetened condensed milk, and pumpkin pie spice.
  3. Mix the flour, sugars, salt, oats, and butter in a stand mixer until its the size of small peas.
  4. Spread on a cookie sheet and bake at 350 degree for 15-20 minutes until lightly browned.
  5. When cool enough to handle, break into small pieces.
  6. In serving glasses layer the pumpkin mixture, whipped cream, and oat crumble. Repeat.
  7. Eat!

 Recipe notes:

Instead of individual servings, you could also use a trifle dish.

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Pumpkin Pasta

This pumpkin pasta dish is quick and easy.

Very yummy too.  My kids gobble this up.  Add a salad and bread and you have a complete meal in 30 minutes!

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Start by cooking some onion and garlic in extra virgin olive oil.

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Then stir in your pumpkin and chicken stock.

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Side note: Have you guys seen this at Trader Joes?  Shelf stable whipping cream.

I like to keep a couple in my pantry for recipes like this.

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Add in your cream.

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Then stir in some cumin, chili powder, cinnamon, and nutmeg.

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I like to use fusilli or penne in this pasta dish.  Whole grain or whole wheat is great!
Cook according to package directions.

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Add the cooked pasta to the sauce and top with parmesan cheese!

Delicious!

5.0 from 1 reviews
Pumpkin Pasta
 
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Pumpkin Pasta
Author:
Serves: 4
Ingredients
  • 1lb whole wheat fusilli or penne
  • extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced or grated
  • 2 cups or 1 can pumpkin puree
  • 1 can chicken stock
  • ½-3/4 cup whipping cream
  • 1½ teaspoon cumin
  • ½ teaspoon chili powder
  • pinch of cinnamon and nutmeg
  • salt and pepper
Instructions
  1. Cook the pasta according to the package directions.
  2. Sautee onion and garlic in oil.
  3. Add in chicken stock and pumpkin. Stir in cream and heat thru.
  4. Add in the cumin, chili powder, cinnamon, and nutmeg.
  5. Stir in cooked pasta and top with shredded parmesan.
  6. Eat!
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Pumpkin Cream Cheese Muffins

These are to die for.  They are so good. Its seems like they always disappear very quickly from house!

They have a few steps but they are soooo worth it!

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You start with the wet ingredients.  Pumpkin puree, eggs, vanilla, sugar, and oil. Mix them up.

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In a separate bowl combine your dry ingredients. Mix the wet and dry together.

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They make your topping.  Flour, butter, sugar, cinnamon. Yum.  Mix it up until crumbly.

I just used my hand mixer.

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Then mix up the cream cheese filling.

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Here are the three parts of the muffins.  Batter, filling, topping.

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Line two muffin tins with liners. Add about 2 tablespoons of batter to each liner.  Then add in 1 heaping teaspoon of cream cheese filling.

They cover the filling with 2 more tablespoons of batter.  Top each muffin with the streusel topping.

Bake for about 20 minutes at 350, or until it tests done with a toothpick.

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Eat!

Pumpkin Cream Cheese Muffins
 
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Pumpkin Cream Cheese Muffins
Author:
Serves: 24
Ingredients
  • For the muffin batter:
  • 3 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon clove
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 2 cups sugar
  • 2 cups or 1 can pumpkin puree
  • 1¼ cup vegetable oil
  • 1 teaspoon vanilla
  • For the cream cheese filling:
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • For the streusel topping:
  • ½ cup sugar
  • 5 tablespoons flour
  • 1½ teaspoons cinnamon
  • 4 tablespoons cold butter, cut into small cubes
Instructions
  1. Preheat oven to 350 degrees.
  2. For the muffin batter: Mix together the eggs, sugar, pumpkin puree, oil, and vanilla. In a separate bowl mix together the dry ingredients. Add to the wet ingredients and mix.
  3. For the cream cheese filling: mix together all ingredients until smooth and creamy.
  4. For the topping: place the sugar, flour, and cinnamon in a bowl.  Cut in the butter using a hand mixer until crumbly.
  5. Line two muffin tins with paper liners.
  6. Place 2 tablespoons batter in each liner. Top with 1 heaping teaspoon of cream cheese filling. Cover the filling with 2 more tablespoons of batter. Sprinkle each muffin with some of the topping.
  7. Bake at for 20-25 minutes or until the muffins test done.
  8. Eat!
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Fresh Pumpkin Puree

Making your own pumpkin puree is so simple.

Start by picking your pumpkin.  There are so many varieties out there to choose from.

I used a pie pumpkin that I picked up at my local supermarket.

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You start by cutting the pumpkin in half, and scooping out the strings and seeds.

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Place it flesh side down in a baking dish, add about an inch of water, cover, and bake at 350 degrees until fork tender.

Mine took about an hour and half.

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See the fork marks?  It should have no resistance.

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Scoop out the flesh and place it in a food processor.

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Then just give it a whirl.  I didn’t need to add any water to mine, but you might need to to get the texture you are looking for.

From this small pie pumpkin I got about 3 cups of puree.

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This pumpkin puree can be used in any recipe calling for canned or fresh pumpkin.

5.0 from 1 reviews
Fresh Pumpkin Puree
 
Fresh Pumpkin Puree
Author:
Ingredients
  • 1 pumpkin, any size of your choosing.
Instructions
  1. Preheat oven to 350 degree.
  2. Cut your pumpkin in half and scoop out the strings and seeds.
  3. Place flesh side down in a baking dish, add an inch of water, cover.
  4. Bake until fork tender, about an hour and half.
  5. Scoop out flesh and place in food processor. Blend until desired consistency.
  6. Use in any recipe calling for pumpkin puree.
  7. Eat!
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Pumpkin Tutorial

Welcome to pumpkin week on with love from the vine!

I love fall and everything that comes with it!  I live in Southern California, so we don’t get to experience fall as much as the rest of the country,

but you can still feel the crispness in the air even if our leaves don’t really start to change until almost winter.

I visited my local pumpkin patch at Live Oak Canyon Pumpkin Patch.

They have a huge variety of pumpkins, many of them that make great pumpkin puree.

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This one is called a Fairytale or Musque de Provence.  It tastes the best baked with Italian seasonings.

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This is a Marina de Chigga. It also pairs well with Italian spices.

Try it as a filling in ravioli!

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This is a Knucklehead.  Can you tell why?

This pumpkin lends itself well to all types of cooking preparations.

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Here we have a Mexican squash.

This pumpkin also lends itself well to all types of cooking preparations, and its seeds are delicious!

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This one is called an Austrailian Butter pumpkin.

It has great flavor.

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This one is a Tondo.

Goes great with everything!  Has a very smooth flavor.

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Here we have a sweet meat.
This is an old time favorite, with a golden flesh and smooth texture.

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This is a Cinderealla pumpkin.

It is best used for pie, since it is so sweet.

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Here we have a Jarrahdale.

These types of pumpkins lend themselves well to sweet or savory dishes.

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This is a Lumina. Farmers love this pumpkin, because it can be harvested at night in the moon light.

This is also a great pumpkin to use, as it lends itself well to all types of cooking preparations.

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Finally we have Long Island Cheese.  This pumpkin also makes a great puree.

Try it baked and topped with browned butter, honey, and pecans.

There you have it! All types of pumpkins and what uses they are great for.

I’m sure you can find one of these near you!.