Pumpkin Pie Thumbprints
Pumpkin Pie Thumbprints
Prep Time
55 minutes, plus 2 hour dough chill time
Number of Servings
30 to 32 cookies
Ingredients
-
Cookie Base
- [q:2 1/4] cups all-purpose flour
- [q:1/2] tsp baking powder
- [q:1/2] tsp salt
- 2 sticks unsalted butter, at room temperature
- [q:3/4] cups granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
-
Pumpkin Pie Filling
- 1 cup canned pumpkin purée
- [q:1/4] cup granulated sugar
- 2 Tbsp plus 2 tsp brown sugar
- [q:1/2] tsp ground cinnamon
- [q:1/2] tsp ground ginger
- [q:1/4] tsp ground nutmeg
- [q:1/4] tsp salt
- [q:1/8] tsp ground allspice
Directions
-
Make Dough
- in a small bowl, whisk together flour, baking powder, and the [q:1/2] teaspoon salt. Set aside.
- In a large mixing bowl, beat butter and the [q:3/4] cup granulated sugar on medium speed until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and beat until no dry streaks remain.
- Cover bowl with plastic and refrigerate for at least 2 hours. Dough can keep in fridge for up to 1 week.
-
Make Filling
- In a small bowl, combine pumpkin purée, the [q:1/4] cup granulated sugar, the brown sugar, cinnamon, ginger, nutmeg, the [q:1/4] teaspoon salt, and the allspice. Stir until evenly blended.
- Keep covered in refrigerator until ready to use.
-
Prepare Cookies
- Preheat oven to 350˚. Line one or more baking sheets with parchment paper.
- Scoop 1 tablespoon dough into a ball and place it on prepared baking sheet. Repeat with remaining dough, leaving 2 inches of space between each ball and placing approximately 12 dough balls per sheet.
- Use your thumb to create a well in center of each cookie large enough to hold [q:1 1/2] teaspoons pumpkin filling. Spoon [q:1 1/2] teaspoons pumpkin filling into center of each cookie.
- Place baking sheets in freezer for 15 minutes; this helps cookies keep their shape while baking.
-
Bake Cookies
- Transfer baking sheets directly to oven. Bake for 12 to 14 minutes, until edges are golden.
- Let cookies cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Info
3 cookies: 299 Calories, 3 g Protein, 49 mg Cholesterol, 30 g Carbohydrates, 8 g Total sugars (7 g Added sugars), 1 g Fiber, 19 g Total fat (12 g sat), 164 mg Sodium, [nut:2] Vitamin A
Roasted Pumpkin Wedges
Roasted Pumpkin Wedges
with Cinnamon and Dried Cranberries
Prep Time
60 minutes
Number of Servings
Serves 4
Ingredients
- 1 (2-3 lb) pumpkin, halved, seeded, cut into 1-inch-thick wedges
- 1 Tbsp oil
- 2 Tbsp orange juice
- [q:1/2] tsp ground cinnamon
- Salt
- [q:1/2] cup dried cranberries
Directions
- Preheat oven to 400˚.
- Toss pumpkin wedges with oil, orange juice, cinnamon, and salt to taste.
- Roast for approximately 45 minutes, or until wedges are tender and starting to caramelize.
- Remove wedges from oven and toss with cranberries. Serve.
Nutrition Info
169 Calories, 3 g Protein, 0 mg Cholesterol, 36 g Carbohydrates, 23 g Total sugars (0 g Added sugars), 3 g Fiber, 4 g Total fat (1 g sat), 295 mg Sodium, [nut:5] Vitamin A, [nut:3] Vitamin C, [nut:2] Vitamin B2 (riboflavin), E, Potassium, [nut:1] Vitamin B1 (thiamine), B3 (niacin), B6, Folate, Iron, Phosphorus
Orange-Pumpkin Pancakes
Orange-Pumpkin Pancakes
Prep Time
30 minutes
Number of Servings
12 pancakes
Ingredients
- 1 cup whole-wheat pastry flour
- if unavailable, use unbleached all-purpose flour
- 1 tsp baking powder
- [q:1/2] tsp ground cinnamon
- [q:1/2] tsp salt
- [q:3/4] cup orange juice
- [q:1/2] cup canned unsweetened pumpkin
- [q:1/4] cup oil
- 2 eggs
- For serving:
- Pure maple syrup
- Butter
Directions
- Preheat oven to 200˚.
- Combine flour, baking powder, cinnamon, and salt in a large bowl.
- Whisk together orange juice, pumpkin, oil, and eggs in a small bowl. Stir into flour mixture until you have a smooth batter.
- Meanwhile, heat a large griddle over medium to medium-high heat. When a drop of water dances on the griddle, it is hot enough. The griddle shouldn’t smoke, but it needs to be hot. You may have to reduce heat if pancake bottoms get too dark before tops are cooked through.
- Spoon about [q:1/4] cup of batter for each pancake onto hot griddle. Cook until little bubbles form, and then quickly flip pancakes to other side. Cook until just browned on second side. Place on a heat-safe serving plate, and set in oven while making rest of pancakes.
- Serve with maple syrup and butter.
Nutrition Info
3 pancakes; without maple syrup and butter: 278 Calories, 7 g Protein, 80 mg Cholesterol, 28 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 4 g Fiber, 16 g Total fat (3 g sat), 296 mg Sodium, [nut:4] Phosphorus, [nut:2] Vitamin C, [nut:1] Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, E, Calcium, Folate, Iron, Magnesium, Zinc
Pumpkin Spice Bread
Pumpkin Spice Bread
Number of Servings
1 Loaf (Serves 8)
Ingredients
- About [q:2 1/2] cups Namaste Foods Spice Cake Mix
- 2 eggs
- [q:1/4] cup water
- [q:1/3] cup canned pumpkin
- [q:1/2] cup dried cranberries (optional)
Directions
- Heat oven to 350° F. Spray loaf pan with non-stick vegetable spray.
- Combine eggs, water and pumpkin. Add Spice Cake mix and blend well. Fold in dried cranberries if using. Pour batter into pan.
- Bake for approximately 36 to 38 minutes or until toothpick inserted in center comes out clean.
Nutrition Info
263 Calories, 3 g Protein, 40 mg Cholesterol, 66 g Carbohydrates, 38 g Total sugars (0 g Added sugars), 1 g Fiber, 1 g Total fat (3 g sat), 340 mg Sodium, [nutrition:1] Vitamin A, Iron
Pumpkin Risotto
Pumpkin Risotto
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
- [q:1/2] lb fresh pumpkin
- 3 cup low-sodium chicken broth
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 cup Arborio rice
- 1 shallot, minced
- [q:1/2] cup grated Parmesan cheese
- Salt and freshly ground black pepper
- 4 fresh sage leaves, chopped
Directions
- Remove seeds and stringy fiber from pumpkin. Grate flesh until you have about 1 cup.
- Bring broth to a simmer in a medium saucepan over medium heat. Keep broth at a simmer while making risotto.
- In a large saucepan, heat butter and oil over medium heat. Add rice and minced shallot. Cook for 2 minutes, stirring until rice becomes slightly translucent. Add pumpkin.
- Ladle about 1 cup of simmering broth into pan with rice. Stir rice constantly until it absorbs all of broth. Continue adding 1 ladle of broth at a time, stirring rice until all broth is absorbed. (This process should take approximately 20 minutes.) When all broth has been used, stir in cheese. Season with salt and pepper.
- Serve immediately, garnishing each serving with chopped sage
Nutrition Info
358 Calories, 14 g Protein, 20 mg Cholesterol, 47 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 2 g Fiber, 12 g Total fat (5 g sat), 567 mg Sodium, [nutrition:5] Folate, [nutrition:3] Vitamin B3 (niacin), Phosphorus, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Calcium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Vitamin K, Iron, Zinc
Maple Pumpkin Muffins
Maple Pumpkin Muffins
Number of Servings
8 muffins
Ingredients
- [q:1 1/2] cups all purpose flour (or 1 cup all-purpose and [q:1/2] cup whole wheat flour)
- 1 tsp baking powder
- [q:1/2] tsp baking soda
- [q:1/2] tsp cinnamon
- [q:1/2] tsp salt
- 1 cup unsweetened pumpkin purée
- [q:3/4] cup pure Vermont maple syrup
- [q:1/4] cup canola or vegetable oil
- 1 egg
Directions
- Preheat oven to 350°F and line muffin tin with paper cups.
- Combine flour, baking powder, baking soda, cinnamon and salt in a bowl.
- In a separate large bowl, combine pumpkin, maple syrup, oil and egg and beat until evenly mixed. Add dry ingredients to the pumpkin mixture, incorporating with a spatula until just mixed.
- Divide batter in prepared muffin tins and bake for 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.
Nutrition Info
Per serving (1 muffin): 231 Calories, 3 g Protein, 38 g Carbohydrates, 18 g Total sugars (18 g Added sugars), 2 g Fiber, 8 g Total fat (1 g sat), 187 mg Sodium, [nutrition:3] Vitamin B2 (riboflavin), [nutrition:2] Vitamin A, [nutrition:1] Vitamin B1 (thiamine), E, Folate, Phosphorus
Pumpkin Cheesecake "Candy Corn" Tortilla Bites
Pumpkin Cheesecake "Candy Corn" Tortilla Bites
Number of Servings
Serves 12
Ingredients
- 1 package of Ezekiel 4:9 Sprouted Corn Tortillas
- 1 tsp coconut oil
Pumpkin Butter Spread
- 1 15 oz can pumpkin puree
- 2 tsp pumpkin pie spice
- [q:1/4] cup maple syrup
- [q:1/4] cup water
- 1 Tbsp coconut sugar
Yogurt Cheesecake Spread
- 8 oz cream cheese or vegan substitute
- [q:1/4] cup Greek yogurt
- 1 tsp vanilla extract
- 1 Tbsp honey
Directions
Corn Tortilla Chips
- Preheat your oven to 400◦F.
- Arrange the Sprouted Corn Tortillas in a single stack and cut in half, then cut them in thirds to make 6 pieces.
- Slightly round out the point of each tortilla chip wedge with kitchen scissors to make candy corn shapes.
- Place pieces without overlap on a baking sheet greased with coconut oil, then place parchment paper and then place another baking sheet to keep the chips flat.
- Bake for 10 minutes until crisp. Set aside to cool.
Pumpkin Butter Spread
- Add all pumpkin butter spread ingredients to a saucepan and stir to combine over medium-high heat.
- Once it starts boiling, reduce heat to low and bring to a simmer.
- Cook uncovered for 20 minutes, stirring occasionally. Stir, let cool and set aside
Yogurt Cheesecake Spread
- Combine all the ingredients in a bowl, and mix to combine. Refrigerate until time for assembly.
Assembly
- Line up chips on a baking sheet. for assembly. Keep the end of the corn tortilla chips yellow, to imitate the yellow end of candy corn.
- Start by dolloping a scoop of pumpkin butter into the middle and spread out gently until it makes the orange section of candy corn.
- Next, scoop a smaller spoonful of the yogurt cheesecake spread onto the point of the tortilla chip as the top white section of candy corn, and spread out gently into shape.
- Place on a festive fall platter, and serve!
Nutrition Info
With dairy cream cheese: 167 Calories, 4 g Protein, 19 mg Cholesterol, 22 g Carbohydrates, 9 g Total sugars (6 g Added sugars), 3 g Fiber, 8 g Total fat (4 g sat), 75 mg Sodium, [nutrition:3] Vitamin A, [nutrition:1] Vitamin B2 (riboflavin), Phosphorus
Pumpkin Pecan French Toast Casserole
Pumpkin Pecan French Toast Casserole
Number of Servings
Serves 8
Ingredients
Pumpkin French Toast
- 1 loaf of Ezekiel 4:9 Sprouted Grain Bread
- 8 eggs or vegan egg substitute (flax eggs work great!)
- 1 cup pumpkin puree
- [q:1/2] cup non-dairy milk of choice
- 1 tsp vanilla extract
- [q:1/2] cup maple syrup
- 2 tsp pumpkin pie spice
- 8 oz cream cheese or vegan cream cheese (optional)
Pecan Crumble Topping
- [q:2/3] cup Ezekiel 4:9 Crunchy Cereal
- [q:1/2] cup chopped pecans
- 3 Tbsp coconut sugar
- 4 Tbsp all-purpose flour
- 4 Tbsp plant-based butter
- [q:1/2] tsp cinnamon
Directions
- Preheat your oven to 350 degrees Fahrenheit.
- Whisk together eggs, non-dairy milk, pumpkin puree, vanilla extract, maple syrup, and pumpkin pie spice.
- Slice bread diagonally, and layer like shingles into a greased baking dish.
- Pour over the pumpkin custard and let the bread soak it all up. Set aside until time to bake.
- To make the crumble topping, mix together flour, plant-based butter, cinnamon, and coconut sugar by combining with a fork until pea-size crumbles form.
- Stir in cereal and chopped pecans. Cover and refrigerate until it is time to top the casserole to prevent the butter from getting too warm.
- Once the casserole has soaked up the pumpkin custard, add an optional few dollops of room temperature cream cheese or vegan cream cheese substitute, about 8 oz. Top with the pecan crumble topping and bake for 40 to 45 minutes.
- Slice and enjoy!
Nutrition Info
Made with 8 flax eggs, almond milk, and vegan cream cheese: 546 Calories, 18 g Protein, 0 mg Cholesterol, 70 g Carbohydrates, 19 g Total sugars (17 g Added sugars), 14 g Fiber, 26 g Total fat (10 g sat), 318 mg Sodium, [nut:4] Phosphorus, [nut:3] Vitamin B3 (niacin), Iron, Zinc, [nut:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Magnesium, [nut:1] Calcium, Potassium
Keto Pumpkin Pie
Keto Pumpkin Pie
All of The Tradition, None of The Carbs
Number of Servings
12
Ingredients
-
Keto Pie Crust
- [q:3/4] cup Almond Flour, Organic
- [q:1/3] cup Coconut Flour, Organic
- [q:1/2] teaspoon Xanthan Gum Powder
- [q:1/4] teaspoons sea salt
- [q:1/2] cup unsalted butter, cold
- [q:1/4] cup cream cheese, cold
- 1 egg
- 2 tsp apple cider vinegar
-
Keto Pumpkin Pie Filling
- [q:3/4] cup Monk Fruit with Erythritol, Organic Powder
- 1 Tbsp Flax Seed Meal, Organic
- [q:1/4] teaspoon cinnamon
- [q:1/4] teaspoon nutmeg
- [q:1/4] teaspoon ground ginger
- 2 cups pumpkin puree
- 2 eggs
- [q:1/4] cup heavy cream
- 4 drops Monk Fruit Vanilla Liquid, Organic
Directions
-
Keto Pie Crust
- In food processor add almond flour, coconut flour, xanthan gum, and sea salt. Pulse until fully combined.
- Add butter and cream cheese, pulse for a few seconds until crumbly.
- Add egg and vinegar and pulse until dough just comes together.
- Place dough on cling wrap, flatten to [q:1/4] inch thick, wrap, and freeze for at least 1 hour.
- Preheat oven to 325.
- Slightly thaw frozen pie dough and place in 9-inch pie pan. Using fork, place small holes on the bottom of the pie dough.
- Bake for 8 to 10 minutes.
- Set aside to cool.
-
Pumpkin Pie Filling
- In a bowl, combine Organic Monk Fruit Sweetener, flax seed meal, cinnamon, nutmeg, and ginger.
- In a stand mixer, combine pumpkin puree, eggs, heavy cream, and vanilla monk fruit.
- Add dry ingredients to the stand mixer and combine until uniform.
-
Baking the Pie
- Pour pumpkin puree into par baked pie crust and cover with aluminum foil.
- Bake for 30 minutes, remove aluminum foil and bake for an additional 10 minutes.
Nutrition Info
183 Calories, 4 g Protein, 71 mg Cholesterol, 5 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 2 g Fiber, 17 g Total fat (8 g sat), 82 mg Sodium, [nut:2] Vitamin A, [nut:1] Phosphorus
Flourless Pumpkin Muffins
Flourless Pumpkin Muffins
Prep Time
10 minutes, plus 20 minutes cook time
Number of Servings
12 muffins
Ingredients
- 2 to 3 servings ChildLife Essentials Liquid Calcium
- [q:1 1/4] cups cashew butter
- [q:3/4] cup canned pumpkin
- 3 eggs
- 4 Tbsp agave
- [q:1/2] cup rolled oats (gluten-free)
- [q:1 1/2] Tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking soda
- pinch of salt
- [q:3/4] cup dairy-free mini chocolate chips
Directions
- Preheat the oven to 350°F. Prepare muffin tin by spraying well with cooking spray or line the tins with paper; set aside.
- In a blender or food processor add all ingredients (except the chocolate chips) and blend until smooth.
- Fold in mini chocolate chips to the mixture.
- Fill each muffin cup [q:3/4] full with the muffin mixture.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Best if enjoyed after 5 days or store in the freezer for up to 3 months.
Nutrition Info
294 calories, 24g carbohydrates, 8g protein, 21g fat (5g saturated fat), 52mg cholesterol, 74mg sodium, 5g fiber, 19g sugar