Deconstructed Pumpkin Stew

IMG_2306Rich, earthy stews with layers of warm and savory flavors are ubiquitous with autumn. This pumpkin stew makes good use of one of the most wonderful offerings of late season gardens… pie pumpkins. It’s so flavorful that omnivores won’t even notice how the dish is entirely vegan.

Deconstructing the stew, i.e. layering the stew over slices of roasted pumpkin instead of mixing the pumpkin into the pot of stew itself, is an awesome way to preserve the satisfying texture of freshly roasted pumpkin. Try this for your next Meatless Monday. Three cheers for autumn!

IMG_2303Ingredients (Serves 4 with leftovers)

1 pie pumpkin, 7 or 8 inches in diameter Continue reading

Pumpkin Pudding

Pudding1Pumpkin is one of the healthiest veggies around! It’s low in calories but chock full of fiber and vitamins. This quick and easy recipe allows you to serve up veggies as a delicious (and healthy) dessert! Your secret is safe with me. Continue reading

Signature Dish: Savory Stuffed Pumpkin

p3Here at Crowded Earth Kitchen, we don’t toss around the Signature Dish moniker lightly. If we label a recipe as a Signature Dish, you can rest assured that the recipe is a guaranteed, crowd pleasing success. Savory Stuffed Pumpkin fits the bill! Continue reading

Yummy Frozen Pumpkin Torte

win_20160928_190824Question: What’s better than a delicious frozen pumpkin torte?

Answer: A delicious frozen pumpkin torte which is super easy to prepare!

This torte fits the bill. Yummy Frozen Pumpkin Torte offers the perfect flavor profile for autumn, has a beautiful presentation, and is simple enough for a beginner to tackle with confidence. Let’s get started!

Ingredients (Serves 12 – 16)

3 cups finely crushed gingersnaps

1/2 cup butter, melted

2 cups pumpkin puree (canned or fresh)

1/2 cup brown sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground cloves

1/2 gallon vanilla ice cream, softened

Whole gingersnaps (for garnish)

Toffee candy bar (for garnish)

Directions

Step 1) Combine gingersnap crumbs and butter. Press mixture evenly into the bottom of a 10 inch Springform pan. Place the pan with the crust in the freezer, to help the crust set.

Note: If you don’t have a Springform pan, you can use a 9″ x 13″ baking pan. You may need an additional (4th) cup of gingersnap crumbs and an extra 2 tablespoons of melted butter to coat the bottom of a 9″ x 13″ baking pan.

Step 2) In a large bowl, whisk together pumpkin, brown sugar, salt, cinnamon, ginger, and cloves. Gently fold in softened ice cream. Remove the pan with the crust from the freezer, and spread the ice cream mixture over the crust. Cover with foil and return the torte to the freezer for at least 4 hours, or overnight.

Step 3) Just before serving, garnish the top of your Yummy Frozen Pumpkin Torte with gingersnaps and toffee candy bar pieces. Remove side of Springform pan for presentation.

To store leftover torte in freezer, simply reattach the side of the Springform pan and cover with foil.

 

Pumpkin Applesauce Cake

WIN_20160421_200343Low fat and vitamin packed, Pumpkin Applesauce Cake makes an awesome dessert item or star of Sunday brunch. This cake is so tasty it hardly needs frosting. But – just to be safe – we’ve topped our Pumpkin Applesauce Cake with an awesome cinnamon cream cheese frosting. You’re welcome.  😉  Enjoy!

WIN_20160421_181139Ingredients (Makes a 9 x 13 inch sheet cake, serves 20)

2 cups pumpkin puree

1 cup applesauce

1/4 cup vegetable oil Continue reading

Pumpkin Spice Ricotta Muffins

WIN_20150910_154140I enjoy pumpkin spice treats at my local green-awning’ed coffee shop as much as the next person, but Holy Falling Leaves, that habit gets expensive! This recipe will help you reign in your spending while still relishing a pumpkin spice goodie. 😉 The perfect grown-up treat for autumn, Pumpkin Spice Ricotta Muffins pair beautifully with your morning cup of coffee at home. The low-fat ricotta adds richness and protein, while the abundance of spices allows us to keep the sugar content pretty low. Try a batch of Pumpkin Spice Ricotta Muffins today, and let me know what you think!

WIN_20150910_145123Ingredients (Makes 12 large muffins or 36 bite-size mini muffins)

1 cup pumpkin puree (homemade or canned pumpkin will work)

1 cup low-fat ricotta cheese (or substitute quark)

1 egg

1/3 cup vegetable oil

1/2 cup sugar

1 teaspoon cinnamon

1/2 teaspoon mace (or substitute 1/4 cup nutmeg)

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

1 2/3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

WIN_20150910_145919Directions

Step 1) Blend together pumpkin puree, ricotta, egg, and oil until smooth. Add sugar and spices. Mix well.

Step 2) Add flour, baking soda, baking powder, and salt to pumpkin mixture. Mix well.

Step 3) Spoon batter into muffin liners or greased muffin tins – liners or tins should be 2/3 full. Sprinkle tops with a little bit of sugar (optional).

Step 4) Bake muffins in a preheated 400 degree oven until a toothpick inserted into the center of a pumpkin muffin comes out clean. Full size muffins will require about 18 minutes baking time. Mini muffins will require 10 – 12 minutes baking time.

FYI: These muffins freeze really well, and taste just as delicious when thawed and reheated. The trick is to seal them air tight before freezing! I wrap cooled muffins individually in either aluminum foil or plastic wrap, and then place the wrapped muffins into gallon size freezer bags. Be sure your pumpkin muffins are completely cool before wrapping! Trapped steam will turn into ice crystals, which can make muffins soggy. Nobody wants that!

Pumpkin Curry Bisque

WIN_20150906_115905Serve with crusty bread for a simple supper, or serve as an accompaniment to an autumn pot roast as part of an extravagant dinner. Either way, Pumpkin Curry Bisque is just the thing to keep you warm all the way to your toes as winter approaches!

WIN_20150906_113145Ingredients (Makes about 2 quarts)

3 large potatoes, peeled and cut into quarters

1 large carrot, peeled and cut into 1 inch pieces

1 small white onion, peeled and cut into WIN_20150906_115412quarters

4 cups good quality pork stock

2 cups pumpkin puree (canned or homemade)

1/2 cup coconut milk

1 teaspoon sweet curry powder

1/2 teaspoon salt

Pumpkin seeds for garnish, optional

Directions

Bring stock, potatoes, carrot, and onion to a boil in a large pot. Reduce heat and simmer, covered, until potatoes and carrots are soft (about 20 minutes). Remove from heat and puree with an immersion blender. Add pumpkin, coconut milk, curry powder, and salt. Puree again with an immersion blender. Sprinkle with roasted pumpkin seeds before serving.

 Hamilton Beach 59770 Turbo-Twister 2-Speed Hand Blender

Pumpkin Spice Latte Bread

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You can smell it, can’t you?  The pumpkin, I mean, mingled with warm spices and a touch of milk and coffee.  There’s something about autumn that makes this flavor combination simply irresistible.  It’s a good thing this bread freezes well… you can double the recipe and freeze a loaf to save for a quick breakfast, or to serve alongside a hearty winter soup.

picture480  Ingredients (makes 1 loaf)

1 cup whole wheat flour

1 cup white flour

1 cup brown sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon cardamom

1/4 teaspoon cloves

1 cup pumpkin puree

2 eggs

1/4 cup milk

1/4 cup very strong coffee

1/3 cup all natural applesauce

2 tablespoons canola oil

1 tablespoon Kahlua (optional)

picture481Directions

Step 1) Combine all dry ingredients in a small mixing bowl and set aside.

Step 2) In a second large bowl, whisk together pumpkin, eggs, milk, coffee, applesauce, oil, and Kahlua.

Step 3) Slowly blend dry ingredients into wet ingredients.  Stir until just blended; it’s OK if there are a few lumps.

picture488Step 4) Grease a bread loaf pan and dust with flour.

Step 5) Pour batter into bread loaf pan.

Step 6) Bake in a preheated 350 degree oven for 55 – 60 minutes, or until a toothpick inserted near the center of the loaf comes out clean.  Cool and enjoy!

 

Paleo Pumpkin Pots de Crème in Alsace, France

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Village Home in Alsace

Suppose you were traveling through Alsace, France and fell into the habit of sampling just one, teeny baked good in each of the boulangeries and patisseries you happened upon.  Delicious? Absolutely! And harmless?  Well… sure… if there weren’t somewhere around six bazillion boulangeries and patisseries in Alsace.  In that case, the threat of elastic pants would be looming large.  Good thing I didn’t fall into this habit (please don’t check my closet).

But seriously.

It. Is. Time. To. Reign. Things. In.

Don’t worry, this doesn’t mean foregoing a delightful dessert, it just means we’re going to be smart about it today.  Paleo Pumpkin Pots de Crème is simple to prepare, creamy and delicious, and all-around perfect for an autumn dessert.  I hope you enjoy!

WIN_20140911_185828

Paleo Pumpkin Pots de Crème

WIN_20140911_174553Ingredients (Serves 6)

2 cups pumpkin puree (fresh or canned)

2 eggs

1/4 cup honey

1 1/2 teaspoons ground cinnamon

1 teaspoon ground mace (or 1/2 teaspoon grated nutmeg)

1 cup canned coconut milk

Chopped almonds (garnish)

Directions

Step 1) Whisk together pumpkin puree and eggs until well combined.  Whisk in honey and spices.  Add coconut milk last, and whisk until well combined.

Step 2) Pour mixture into six individual serving-size ramekin dishes.  Set ramekins on a baking pan and bake in a preheated 375 degree oven for 45 minutes.

Step 3) Remove from oven and sprinkle ramekins with chopped almonds.  If desired, drizzle ramekins with honey.  Serve warm or cold.