5 Pumpkin Recipes
from Learning Herbs
Did you know pumpkins are…
- Nutrient dense
- Super high in antioxidants
- Great for eye health
- High in fiber and regulate blood glucose levels
Decadent Yet Healthy Pumpkin Pie
What you’ll need…
- 1 (15-ounce) can pumpkin (just shy of 2 cups)
- 1 (13.5-ounce) can coconut milk
- 2 teaspoons cinnamon powder
- 1/4 teaspoon clove powder
- 1 teaspoon nutmeg powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon salt
- 2 tablespoons vanilla extract
- 2 medium eggs
- 1 stick (1/2 cup) butter (or butter substitute if desired)
- 1/2 cup honey
- 2 cups oats (gluten free if desired)
- Preheat oven to 350 degrees F.
- In a large bowl, mix the pumpkin, coconut milk, cinnamon, clove, nutmeg, ginger, salt, vanilla, and eggs until well combined.
- Pour the mixture in a well-greased 8-inch pie dish.
- In a medium saucepan, melt the butter on low heat, stir in the honey, and then the oats. Mix until the oats are well coated with the butter and honey mixture.
- Remove from heat and scoop spoonfuls of the oat mixture all over the top of the pumpkin mixture.
- Cook for 40 minutes or until the top is golden brown and the center still has a little jiggle to it. Let it cool completely for several hours, preferably overnight.
Yield: This makes one pumpkin pie, approximately 16 servings.
Curried Pumpkin Soup
What you’ll need:
- 2.5 lbs fresh pumpkin
- 3 13.5 oz cans coconut milk
- 3 Tbsp fish sauce
- 2 Tbsp massamun curry paste
- 1 bunch parsley, finely chopped
- Cut the pumpkin in half and scrape out the seeds. (Reserve the seeds to roast if desired.)
- Then cut each piece two more times lengthwise and peel the skin off with a vegetable peeler.
- Dice the pumpkin into 1×1 inch pieces and put them in large soup pot.
- Add the coconut milk, fish sauce, and curry paste, and bring to a boil. Reduce the heat and simmer for 40 minutes or until the pumpkin is tender, stirring from time to time.
- Serve and add parsley to each bowl.
This curried pumpkin soup recipe makes about 6 servings.
Here’s what you need
3 eight-ounce packages of cream cheese, at room temperature
- 2 cups pureed pumpkin
- 3 eggs
- 1/4 cup sour cream
- 1/2 cup honey or maple syrup (or to taste)
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh ground nutmeg
- 1 teaspoon ground cloves
- 2 teaspoons vanilla extract pie pan
- 2 cups of powdered nuts (we often use almonds)
- 1/2 stick of butter melted
- 2 tablespoons of maple syrup
- Begin your pumpkin cheesecake recipe by cooking your pumpkin. You can use any type of winter squash for the recipe.
Of course you can use canned pumpkin for this recipe, but there are growing concerns about the chemicals found in canned food. To cook your pumpkin, first cut it into several pieces and remove all the loose pulp and seeds. (Save the seeds for roasting!)
- Put the pumpkin slices in a large baking dish and cook at 350 for 45 minutes to an hour until a fork easily slides into the pumpkin.
- While the pumpkin is cooking you can prepare the optional crust. Combine the powdered nuts with the melted butter and maple syrup.
- Mix well and then press the nut mixture into the bottom of a pie pan. Set aside.
- After the pumpkin is thoroughly cooked, let it cool until you can easily handle it.
- Separate the pumpkin meat from the outer peel.
- Measure out 2 cups of pumpkin and add it to the rest of the ingredients.
- Using a food processor, hand mixer or your own biceps, mix all the ingredients together thoroughly.
- Pour the pumpkin mixture into the pie pan.
- Bake at 350 for an hour.
- It is done when the top is browned and a fork goes into the middle and comes out clean.
- Let it cool on the counter for thirty minutes and then chill it in the fridge for four hours before eating.
Roasted Pumpkin Seeds
Use saved seats when making pumpkin soup or other pumpkin recipes.
Roast them with a bit of salt and enjoy them as a crunchy snack.
As you might imagine, this pumpkin spice blend goes well in pumpkin pie. But don’t let the name of the spice limit its use. It can be used on top of ice cream, in eggnog, in oatmeal, in hot chocolate, in cookies and many more sweet treats.
- 4 parts cinnamon powder
- 2 parts ginger powder
- 1 part cloves powder
- 1/2 part nutmeg powder
Enjoy your pumpkin
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