Try this delicious and easy recipe at home. The maple syrup, sugar, and cinnamon give it a perfect sweet and savory taste and pair well with any dish.
Ingredients:
4 pound Sugar pie pumpkin
3 tablespoons Olive oil
2 tablespoons Maple syrup
2 tablespoons Brown sugar
Salt and pepper to taste
1/4 teaspoon ground Cinnamon or more to taste
Cooking spray
Directions:
- Preheat the oven to 400 degrees. Slice the stem off the pumpkin. Halve the pumpkin lengthwise and remove the seeds. Cut the halves into 3/4 inch thick wedges.
- Line a sheet pan with foil and coat with cooking spray.
- In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste.
- Pour the olive oil mixture over the pumpkin and toss to coat.
- Bake for 20 minutes or until the pumpkin is tender and starting to brown. Serve immediately.
Dutch Apple-Pumpkin Crisp
Have fun making this apple and pumpkin crisp - a perfect combination of fall ingredients that makes a delicious dessert for any occasion!
Ingredients:
1 1/2 cups chopped peeled Apples (2 small)
3/4 cup all-purpose Flour
3/4 cup packed Brown sugar
1/4c cup Butter or Margarine softened
1/4 teaspoon Pumpkin pie spice
1 cup canned Pumpkin (not pumpkin pie mix)
1/3 cup granulated Sugar
1/4 cup Milk
2 tablespoons all-purpose flour
1/2teaspoon pumpkin pie spice
1egg
Whipped cream, if desired
Directions:
- Heat oven to 350°F. Spread apples over the bottom of a 9-inch glass pie plate. Microwave uncovered on High for 4 to 6 minutes or until the apples are crisp-tender.
- Meanwhile, in a small bowl, toss 3/4 cup flour, the brown sugar, butter, and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
- In a medium bowl, beat the remaining ingredients except whipped cream with a wire whisk until smooth. Pour over the apples. Sprinkle with flour mixture. Bake for 30 to 35 minutes or until golden brown and set. Cool for 20 minutes. Serve warm with whipped cream.
Recipe Source: https://www.bettycrocker.com/recipes/dutch-apple-pumpkin-crisp/15d2823d-2ec8-4d0b-9a61-e844cdc55817
Here's a healthy harvest-time meal made with pumpkin, sage, parmesan, and pine nuts! It's quick and easy and full of fall!
Ingredients:
8 oz pasta
1/4 cup olive oil
2 teaspoons minced garlic
1 cup canned pumpkin
2 tablespoons milk
1 tablespoon white vinegar
3/4 cup vegetable broth
salt & pepper to taste
3-4 leaves fresh sage (or 1/2 teaspoon dried sage)
1/2 cup grated parmesan
2 cups spinach
1/4 cup pine nuts
Directions:
- Cook the pasta according to package directions.
- Over medium heat, cook the olive oil and garlic in a saucepan for 2-3 minutes.
- Add in the pumpkin, milk, vinegar, broth, salt, and pepper.
- Whisk and let simmer for about 5 minutes.
- Add in the sage and parmesan.
- Let simmer and reduce for about 2-3 minutes.
- Remove from heat, then add in the spinach.
- Mix together, then add in the cooked pasta.
- Top with pine nuts, extra parmesan, and garnish with sage.
Give your Halloween some extra "whoop" with these moist and tasty little pumpkin cream filled-cookies. You'll fall in love with fall all over again!
Ingredients:
2 cups packed brown sugar
1 cup vegetable oil
1 ½ cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 ½ tablespoons ground cinnamon
½ tablespoon ground ginger
½ tablespoon ground cloves
Filling:
1 stick softened butter
8oz package of softened cream cheese
3 cups powered sugar
2 tbsp maple syrup
2 tsp vanilla
Directions:
- Preheat oven to 350 degrees. Lightly grease baking sheets.
- Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
- Drop dough by heaping teaspoons onto the prepared baking sheets. Bake for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
- To Make Whoopie Pie Filling: Beat cream cheese, butter maples syrup and vanilla with 3 cups powdered sugar. Beat until light and fluffy.
Twice-baked Pumpkin with Cheddar and Sunflower Seeds
Ingredients:
1 Medium sized pumpkin (2-3 pounds)
1 lb diced and peeled potatoes
6 baby pumpkins
½ cup sour cream
½ cup butter
2 cups shredded cheddar cheese
1 cup toasted sunflower seeds
1 tbsp granulated garlic
¼ tsp nutmeg
2 tbsp salt
Directions:
Split the medium pumpkin in half and remove the seeds. Place on a greased sheet pan with the open sides facing down. Bake for 30 minutes until the skin starts to blister and brown. Remove from the oven and let it cool for 10 minutes. Then scoop out the soft pumpkin into a large bowl or counter top mixer.
In a medium saucepan, add the diced potatoes and cover with water. Cook on medium heat until the potatoes are tender. Remove from the heat and drain off the water. Add the potatoes to the pumpkin in the mixer. Using the paddle attachment, mix until smooth.
Add the butter and mix until it melts completely. Add the sour cream, garlic, salt, and ½ of the cheese. Mix for 30 seconds. Add ½ the sunflower seeds and mix for another 15 seconds. Then set the mix aside.
Set the oven on 350f. Cut the top of the baby pumpkins off and remove the seeds. Scoop the pumpkin mix into the baby pumpkins. Fill them until the mix is domed over the top. Pace the filled pumpkins on a baking sheet and top them with the remaining cheese and sunflower seeds.
Bake for 35 minutes until the cheese becomes toasty.
Serve hot with turkey, roast pork, or duck. Also good with game meat such as venison, quail, or rabbit
For more information click
herePumpkin and Spice Milkshake
Ingredients:
1 small pumpkin
1 small can of condensed milk
¼ nutmeg
½ cinnamon
¼ allspice
1 tsp vanilla extract
1 cup milk
1 quart vanilla ice cream
Directions:
Split the pumpkin in half and scoop out the seeds. Roast in the oven openside down at 350 until the flesh becomes soft. Scoop the soft flesh from the pumpkin skin. Mash up and larger pieces.
In a small sauce pan on medium heat. Combine all the ingredients except the ice cream in the pan. Stirring constantly, cook until the mix starts to simmer. Remove from the heat and refrigerate until completely cooled.
In a blender or food processor, combine the pumpkin mix and the ice cream. Blend until smooth and enjoy.
For more information click
here