With Autumn underway and the Pumpkin-spice season in full swing (PSA: PSL are already available at Starbucks!) here are a couple of recipes you can make at home to bring the season to every meal.
Pumpkin Pie Oats:
½ cup steel cut oats
¼ cup pumpkin puree
2 tablespoons roasted pecans or walnuts
½ teaspoon cinnamon
¼ teaspoon Nutmeg
Sprinkle of brown sugar
Optional: splash of milk or milk alternative (use almond milk for an added nutty touch!)
Perfect Pumpkin Bread
This Pumpkin bread is basically fool-proof, perfect to whip up for snacking on a busy day. Just stir it all together and pop it in the oven for a gorgeous crisp crust.
1 cup brown sugar
½ cup granulated sugar (or honey)
1 cup cooked or canned pumpkin
½ cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon each, salt, nutmeg, cinnamon
¼ teaspoon ginger
1 cup chopped walnuts
¼ cup water
- Combine sugars, pumpkin, oil, eggs, beat well.
- Add dry ingredients. Stir in raisins, nuts and water.
- Bake at 180 degrees Celsius for 65 -70 minutes in a loaf pan. Test with a knife to make sure center is completely cooked; the knife should come out clean from the middle of the loaf.
Pair this Pumpkin Soup with Pumpkin cornbread for the ultimate autumn comfort dinner.
1.2 kg. / 2.4 lb pumpkin (any), unpeeled weight
1 onion, sliced (white, brown or yellow)
2 garlic cloves, peeled whole
3 cups / 750ml vegetable or chicken broth, (low sodium)
1 cup / 250 ml water
Salt and pepper to taste
Finish with: ½ – ¾ cup / 125 – 185 ml cream or 3/4 cup / 185 ml milk (any type)
- Cut the pumpkin into 3cm / 2.25 inch slices. Cut the skin off, scrape the seeds out and cut into cubes.
- Place the pumpkin, onion, garlic, broth and water in a large pot; the liquid shouldn’t cover all the pumpkin. Bring to a boil uncovered, then reduce heat and let simmer rapidly until pumpkin in tender.
- Remove from heat and use a stick blender to blend until smooth. If you don’t have a stick blender, use a blender (wait for it to cool a bit before using the blender).
- Season to taste with salt and pepper, stir through cream (Tip: never boil soup after adding the milk or cream).
- Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with a nice French Baguette.
Pumpkin Blueberry Cornbread
¼ cup whole wheat pastry flour
½ teaspoon baking powder
1 teaspoon salt
⅓ cup brown sugar packed
2 tablespoons each butter, oil
1 cup canned pumpkin
½ cup milk
1 cup cornmeal
2 cups fresh blueberries
½ cup chopped walnuts
- Preheat oven to 180 degrees Celsius.
- Sift dry ingredients together. Beat sugar, butter and eggs together until creamy.
- Mix squash, milk, and cornmeal together until a creamy smooth mixture.
- Add sifted ingredients to above, stir gently with a wooden spoon until just combined. Fold in blueberries and nuts.
- Bake in a loaf pan or an 8 x 8 (inch) pan for 1 hour or until knife comes out clean.
Classic Cheesecake: Pumpkin Edition
If you’re in the mood for an impressive bake after a long day of classes or are searching for a therapeutic weekend bake, this is the recipe for you. While it takes a bit longer to make, you will be rewarded with the most deliciously-autumn smelling flat and a majestic cheesecake!
2 ½ pounds cream cheese
1 cup granulated sugar
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
3 tablespoons all-purpose flour
2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup heavy cream
1 tablespoon vanilla extract
1 can pumpkin puree (1 pound) mashed pumpkin
- Preheat the oven to 220 degrees Celsius.
- In a large mixing bowl, beat together the cream cheese, sugar, eggs, and yolks. Add the flour, cinnamon, cloves, and ginger.
- Beat in the cream and the vanilla, then add the mashed pumpkin and beat at medium speed on an electric mixer until thoroughly mixed.
- Pour the mixture into the prepared crust and bake for 15 minutes. Reduce the oven temperature to 130 degrees Celsius and bake for an additional hour. Turn off the heat and leave the cake in the oven overnight to cool.
- Serve the cake either warm or chilled with whipped cream.
Recommendations: pair the pumpkin cheesecake with this crumb crust for a decadent dessert!
Crumb Crust Recipe for Cheesecake:
1 ½ cups Graham crackers crumbs
6 tablespoons butter, melted
¼ cup granulated sugar
- Pre-bake the shell in the oven at 180 degrees Celsius.
- Place the crumbs in a mixing bowl and add the butter and sugar. Blend well.
- Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch baking dish, a pie pan, or my favorite, a springform pan. Smooth the crumb mixture along the bottom to an even thickness.
- Bake for 10 minutes in the pre-heated oven. Cool before filling.