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