The Great Stuffed Pumpkin

This stuffed pumpkin recipe is a dramatic side dish or vegetarian main course that will command center stage on your table.

Recipe@ the view from great island

Pumpkin Gingerbread Pancakes

 

This recipe reminds me of days gone by and Thanksgiving mornings with a chill in the air where can almost just feel frost coming in. This recipe will be a regular in our home!

 

 

Gingerbread pancakes made with pumpkin puree, whole grain oats, and molasses. Gluten-free, dairy-free and refined sugar-free! Well, hello there! Long time, no talk. I hope you all had a nice holiday weekend. Mine turned out better than I could’ve hoped for. We took a couple of days to go sightseeing with our family that was …

Recipe: Pumpkin Gingerbread Pancakes

Pumpkin Pear Smoothie Bowl

What time is it?! Time for another pumpkin recipe!

This one’s from Enough Elizabeth

This NEEEEDS to be breakfast tomorrow!

Recipe For: Pumpkin Pear Smoothie Bowl

Pumpkin Gingerbread Pie

Easy and Cruelty Free Pie From Making Thyme For Health , Sarah’s recipes are nothing short of amazing!

Vegan Pumpkin Gingerbread Pie- a simple recipe for ginger-spiced pumpkin pie that’s made in a blender and cooked in a gingersnap crust …

Recipe For: Vegan Pumpkin Gingerbread Pie

Mini Pumpkin Pie Pops

Aren’t these the cutest things, EVER?? Debbie @ One Little Project shows how to make these darling, and easy Pie Pops!! Her site is all about food, crafting & home projects and ideas. I spent some time roaming through her pages and will be sure to have her bookmarked for holiday food and fun!

Get The Recipe: Mini Pumpkin Pie Pops

Pumpkin Risotto with Browned Butter and Sage

Right about now most of the jack-o-lanterns round here are looking like they need dentures.  The others have been nibbled at by various nocturnal creatures.  It’s not pretty. But I was able to put the little pumpkin that’s been decorating my kitchen counter to good use.  I made him into a delicious risotto. But first I roasted the seeds with olive oil and more of my special spice mix.  I told you that stuff would come in handy.  I roasted them at 350 for 15-20 minutes, checking and stirring every 5 minutes.  They came out extra crunchy […]

Source: Pumpkin Risotto with Browned Butter and Sage

Spicy Fall Stew Baked in a Pumpkin

10829medium_0Spicy Fall Stew Baked in a Pumpkin
Serves 2 w/leftovers

Ingredients:
1 medium onion, diced (1 cup)
2 Tbs. olive oil, divided
1 red bell pepper, cut into 1-inch dice
2 cloves garlic, minced (2 tsp.)
1 tsp. chili powder, preferably New Mexican
1 tsp. ground cumin
½ tsp. dried oregano
½ lb. tomatillos, husked and quartered (1½ cups)
1 15-oz. can hominy, rinsed and drained
¾ tsp. salt
1 3- to 4-lb. pumpkin, either sugar pie, cheese, red kuri, kabocha, or buttercup squash
2 oz. grated sharp Cheddar cheese (½ cup packed)
Instructions:
1. Preheat oven to 350°F. Heat 1 Tbs. oil in pot over medium heat. Add onion, bell pepper, and garlic. Sauté 7 minutes, or until softened. Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken.

2. Add tomatillos, hominy, 1/2 cup water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, 10 to 12 minutes, or until tomatillos are softened. Uncover, and cook 5 minutes more to thicken stew, if necessary.

3. Meanwhile, cut top of pumpkin around stem to make lid. Scoop out pumpkin seeds and strings. Rub inside of pumpkin with remaining 1 Tbs. oil, and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.

4. Fill pumpkin with stew, then top with pumpkin lid. Place on parchment-covered baking sheet and bake 1 1/2 to 2 hours, or until pumpkin flesh is fork-tender. Remove from oven; let stand 5 minutes.

5. Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano-Cucumber Salsa (Click here for recipe).

Source: Vegetarian Times

Pumpkin Spice Latte Smoothie Bowl

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Who has been thirsty for Thursday?!  I know I have. Here’s a recipe for a Pumpkin Spice Latte (or PSL as it’s called on social media, because there’s simply no time to type three …

Source: Pumpkin Spice Latte Smoothie Bowl

Pumpkin Season

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 Pumpkin Puree

Tip: Choose the lighter colored pie pumpkins or what they call sugar pumpkins, they are sweet and less watery than the orange ones you usually buy to carve..

Cut the top from the pumpkin and scrape out the stringy membranes and seeds.
Cut the pumpkin into large pieces and place in a roasting pan.
Pour ½ cup water into the bottom of the pan and cover with foil.
Bake 45-60 minutes or until pumpkin is soft and easily pierced with a fork.
Scrape the soft pulp from the skin into a food processor or blender and puree.
Leftover pumpkin puree may be frozen in an airtight container for up to 12 months.
Roast Pumpkin Seeds
Rinse seeds under cold water and pick out the pulp and strings.
Place seeds in a single layer on a non-stick baking sheet and, if desired, sprinkle with your choice of no-salt seasonings.
Bake at 225 degrees F. until lightly toasted, about 45 minutes, checking and stirring frequently.
Sprinkle on salads, mix into healthy baked recipes or use as a topping for soups and entrees.

 

Cinnamon & Sea Salt Roasted Pumpkin Seeds

2 cups pumpkin seeds
3 Tbsp coconut oil
2 tsp cinnamon
1/2 tsp all spice
1/4 tsp coarse sea salt

Preheat over to 350 degrees.

In a strainer, wash the seeds until all the guts are washed away. Let dry for 20 minutes over a paper towel to absorb excess water.

In a mixing bowl, toss seeds with coconut oil to coat. Spread evenly in a baking pan (use one with sides, like a brownie pan, to make stirring easier) and bake for 45 minutes, stirring occasionally.

Remove from heat and toss with cinnamon, all spice and salt. Serve immediately or store in an air-tight container.

rowofpumpkins

 

PLANTING, GROWING, AND HARVESTING PUMPKINS

Whether you use them for carving or cooking, pumpkins do not disappoint.

Note that pumpkins do require a lot of food and a long growing season (generally from 75 to 100 frost-free days) so you need to plant them by late May in northern locations to early July in extremely southern states.

Do not plant this tender vegetable until all danger of frost has passed and the soil is warmed, as the seedlings will be injured or rot. (See the Almanac.com/Gardening page for frost dates.)

That said, pumpkins are easy to maintain if you have the space.

Here’s how … Farmer’s Almanac

Pumpkin Soup with Apple

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pumpkin-soup

Didn’t I say that fall was approaching steadily? Well, here it is – I guess I shouldn’t have jinxed it… Here in Copenhagen, it was raining so much that I will probably…

Source: Pumpkin Soup with Apple