This week I wanted to bring you everything pumpkin, considering it’s the last week of October and it’s Halloween! Speaking of which, I’m sure you’ve all carved your pumpkins, or at least are about to very soon. With pumpkin carving comes pumpkin seeds, so that’s definitely in here.
Next up is Pumpkin Pie, why not hit the dessert table next. I found this recipe that even had the pie crust in there, so that’s what we’re doing because if I can go homemade, I will.
Lastly, Pumpkin Soup. I’ve been on a real soup kick lately – I’m all about the soups when the weather gets cold and rainy. It just brightens everything up and makes me feel all warm and cozy.
On that note have fun, and do let me know if you end up making any or all of these!
Pumpkin Seeds
If you’re wondering what to do when you’re taking out the pumpkin seeds of the pumpkin you’re about to decorate, it’s always fun baking them for a tasty snack after a job well done!
Here’s what you need…
- 1.5 cups Pumpkin Seeds
- 2 tsp butter or olive oil (I prefer olive oil or even coconut oil)
- 1 pinch salt
- you can get creative here. For example, if you want a little kick, sprinkle with Cayenne
How to…
- Preheat oven to 300 degrees F (150 degrees C)
- In a bowl, add seeds, then add butter/oil and seasoning
- Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown. I like to stir every 10-15 minutes
Tip! Use parchment paper instead of aluminum, because aluminum is just not good for you!
See the original recipe in allrecipes, written by Rosemary HERE.
Homemade Pumpkin Pie
What you need for the pie crust…
- 1 1/3 cups all-purpose flour (I personally like coconut flour, but haven’t tried it in the crust yet)
- 1/2 tsp salt
- 1/ cup shortening
- 3 1/2 tbsp cold water
What you need for the filling
- 2 cups mashed, cooked pumpkin
- 1 twelve oz can of evaporated milk
- 2 eggs, beaten
- 3/4 cup brown sugar (I also like coconut sugar)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt (or a pinch)
How to…
- Preheat your oven to 400 degrees F (200 degrees C)
- For the pie crust:
- Mix together the flour and salt
- Cut shortening into flour – this takes a bit of time with knives, and if you don’t know what I’m talking about, read this: Take 2 knives, holding 1 in each hand, cut across the shortening in opposite directions, working it into the flour. Or you can use a pastry blender
- Add cold water, 1 tablespoon at a time (you may need up to 4 tbsps).
- Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured hands, shape the dough into a ball.
- On a lightly floured board, roll the dough out so that it’s 1/8 inch thick.
- To make sure you have enough dough, with a sharp knife, cut the dough 1 1/2 inches larger than the upside-down 8- to 9-inch pie pan you are using.
- Gently roll the dough around the rolling-pin and transfer it right-side up onto the pie pan.
- Unroll, easing dough into the bottom of the pie pan.
- For the filling:
- In a large bowl, beat together pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer, and make sure to mix well.
- Pour it all into the prepared crust.
- Bake 40 minutes or until when after you put the knife is in, and it comes out clean the edge comes out clean. (see the knife mark?)
See the original recipe in All Recipes, written by Randy Scott HERE.
Pumpkin Soup
Ok, this one will blow your mind for all of you Greek Yogurt Fans out there!!! It makes about 6-7 bowls.
What you need for the cinnamon crèma…
- ½ cup Greek yogurt (plain)
- 1 tsp ground cinnamon
- ½ tsp honey
- Water
- Sea Salt
- Freshly ground black pepper
What you need for the Soup
- Cinnamon crèma (recipe above)
- 3 cups pumpkin puree (not the flavored pie filling team)
- 3 cups homemade vegetable/chicken stock or low-sodium canned vegetable/chicken broth
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1/4 tsp freshly grated nutmeg
- 2 tbsps honey
- 1-2 tbsp chipotle puree (depending on your spice preference)
- ¾ cup Greek yogurt
- Sea salt
- Freshly ground pepper
- ½ cup toasted pumpkin seeds
- for garnish Cilantro leaves
How to…
- Make the cinnamon crèma:
- Whisk together the Greek yogurt, cinnamon, honey, and add a splash of water. Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes and up to 4 hours to allow the flavors to meld.
- Make the soup:
- Combine the pumpkin puree and 2 cups of the stock in a medium saucepan and bring to a boil over high heat.
- Add the spices, honey and chipotle puree, reduce the heat to medium-low for 20 minutes, stirring occasionally.
- If you need to, whisk in a little more stock to thin it out.
- Remove the soup from the heat and let sit 2 minutes.
- Whisk in the yogurt (off the heat) and season with salt and pepper.
- Ladle the soup into bowls and drizzle each with some of the cinnamon crèma
- Garnish with pumpkin seeds and cilantro leaves.
See the original recipe in Women’s Health, written by HERE.
Well, enjoy and if you have any recipes you want to share, feel free to join in the fun: If It Doesn’t Challenge You, It Doesn’t Change You. We’re a group of accountability buddies who love a good challenge. Besides, it’s great hanging out with like-minded people who are all on this crazy, awesome journey called life.
We do wellness challenges (e.g. plank challenge), share recipes and support each other every day to keep going for our goals and living the life we want because we can!
Hope to see you there!
Get the Insider News & Blog updates right to your inbox.
[wd_hustle id=”email-subscribe” type=”embedded” css_class=””]
