Slow-Cooker Pumpkin Pie Steel Cut Oatmeal

Ingredients:

1 C Gluten-Free Steel Cut Oats
2 1/2 C Water
1 1/2 C Whole Milk
1 C Pumpkin (canned or cooked)
3 T Maple Syrup
1 t Vanilla Extract
1 t Pumpkin Pie Spice
1/2 t Ground Cinnamon
1/4 t Salt
1/2 C Raisins (optional)
1/2 C Pecans or Walnuts (optional)

Directions:

Combine all ingredients in slow-cooker and cook on low for about 7 hours.

Serve topped with milk or cream!

Yield: 4-6 Servings

* Adapted from https://www.eatingbirdfood.com/slow-cooker-pumpkin-pie-oatmeal/#tasty-recipes-34153

Whole-Wheat Honey Pumpkin Spice Muffins

Ingredients:

1/2 C Raisins (or Dried Cranberries)

1 1/2 C Whole Wheat Flour

1/4 C Packed Brown Sugar

1 t Pumpkin Pie Spice

3/4 t Baking Powder

1/2 t Baking Soda

1/2 t Salt

2 Eggs

1 C Pumpkin Purée (fresh or canned)

1/4 C Applesauce

1/4 C Light Olive Oil

1/2 C Honey

1/2 C Chopped Walnuts or Pecans

Directions:

Preheat oven to 350 degrees. 

Line or grease a muffin tin. 

Place raisins in a cup covered by hot water and allow to sit and plump for a few minutes. 

In a large bowl, combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. 

Make a well in the center and add eggs, pumpkin, applesauce, oil and honey. 

Mix until just combined. 

Drain raisins and add to batter along with nuts. 

Spoon into muffin cups until 2/3 full. 

Bake for 15-20 minutes until tops spring back when lightly touched. 

Cool for ten minutes before removing from pan to cooling rack. 

* Adapted from http://allrecipes.com/recipe/pumpkin-wheat-honey-muffins/

Gluten Free Pumpkin Spice Overnight French Toast

Ingredients:

5 C 1-Inch Cubes of Gluten-Free Sandwich Bread

7 Large Eggs

2 C Milk

1 t Vanilla Extract

1 1/2 t Pumpkin Pie Spice, plus more for sprinkling 

1/2-3/4 C Pumpkin Purée (fresh or canned)

4 T Brown Sugar, for topping

Directions:

Grease a 9x13 casserole dish. 

Spread bread cubes out in pan. 

In a medium bowl, whisk together eggs, milk, vanilla, spice and pumpkin. 

Pour over bread cubes. Use your fingers or a large spoon to make sure all cubes get soaked with liquid. 

Sprinkle another 1/2 teaspoon or more of pumpkin pie spice over mixture. 

Cover and refrigerate overnight. 

In the morning, preheat the oven to 350 degrees. 

Sprinkle brown sugar evenly over French toast. 

Bake, uncovered. 35-45 minutes or until no longer wet. 

Serve immediately with pure maple syrup!

Yield: 8 Servings

* Adapted from http://www.dailylivingbrief.com/pumpkin-french-toast-bake/

Gluten Free Pumpkin Oat Flour Pancakes

Ingredients:

1 3/4 C Gluten-Free Oat Flour

1 t Sugar

2 t Baking Powder

1 t Salt

1/2 t Cinnamon

1/4 t Pumpkin Pie Spice

1/2 C Pumpkin Purée (fresh or canned)

2 Large Eggs

1/2 t Vanilla extract

2/3 C Milk

Directions:

Preheat a griddle or skillet to 375 degrees or medium heat. 

In a medium bowl, whisk together oat flour, sugar, baking powder, salt, cinnamon and pumpkin pie spice. 

In a medium-large bowl, whisk together pumpkin, eggs, vanilla and milk. 

Add dry ingredients to wet, whisking until just combined. 

Add a little butter or nonstick spray to griddle or pan and drop batter 1/4 C at a time. 

Turn when edges of pancakes begin to look dry. Cook until reaching desired doneness. 

Serve on top of pure maple syrup. Top with a little butter and whipped cream. Sprinkle a little extra pumpkin pie spice on top of whipped cream and enjoy!

Yield: 10 Pancakes; 3-4 Servings

* Adapted from http://bakingwholegrains.com/gf-pumpkin-oat-pancakes/

Gluten-Free Kefir Pumpkin Raisin Bread

Ingredients:

1 1/2 C Milk Kefir (or buttermilk)
4 Large Eggs
1 1/2 C Maple syrup
2 C Pumpkin puree
1 t Vanilla extract
2 C Gluten-Free All-purpose flour

1 1/2 C Coconut flour
1 T Pumpkin pie spice
2 t Baking soda
2 t Salt

1 C Raisins

Directions:

Preheat the oven to 350º.  Grease 2 large loaf pans.

In a large bowl, mix together the kefir (or buttermilk), eggs, syrup, pumpkin and vanilla until well blended.

In another large bowl, whisk together the flours, pumpkin pie spice, baking soda, and salt.

Stir the dry ingredients into the wet ingredients until just fully moistened. Fold in raisins.

Pour the batter into the greased loaf pans.

Bake for 55-65 minutes, or just until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes before removing to a wire rack to cool.

Sour Cream Pumpkin Bread

Ingredients:

1/2 C Butter, melted and slightly cooled
1/2 C Sour cream
4 Large Eggs
1 C Sugar
1 C Brown sugar
2/3 C Milk
2 C Pumpkin puree
1 t Vanilla extract
3 1/2 C Flour
1 T Pumpkin pie spice
2 t Baking soda
2 t Salt

Directions:

Preheat the oven to 350º.  Grease 2 large loaf pans.

In a large bowl, mix together the butter, sour cream, eggs, sugars, milk, pumpkin and vanilla until well blended.

In another large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.

Stir the dry ingredients into the wet ingredients until just fully moistened.

Pour the batter into the greased loaf pans, about 3/4 full.

Bake for 55-65 minutes, or just until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes before removing to a wire rack to cool.

* Adapted from http://sweetannas.com/2011/11/extra-moist-sour-cream-pumpkin-bread-with-cinnamon-butter.html

Easy Coconut Flour Pumpkin Bread

Ingredients:

1 C Pumpkin puree

1/2 C Coconut flour

5 Eggs

1/4 C Butter, softened

1 T Pumpkin pie spice

1/3 C Maple syrup

1 t Vanilla

1 t Baking powder

Directions:

Preheat oven to 400 degrees.

In a large bowl, mix together all ingredients.

Spoon into greased 8x8 pan. Bake for 20 minutes or until set.

Note: For a fun twist, stir in 1/4-1/2 C dried cranberries, date crumbles, raisins or chocolate chips before spooning into baking dish. 

* Adapted from http://littlebinsforlittlehands.com/grain-free-easy-coconut-flour-pumpkin-bread-kids-love/

Cranberry Apple Pumpkin Bundt Cake with Maple Glaze

Ingredients:

Cake:

1 1/2 C Peeled and diced Granny Smith Apples
2 T Butter, melted
1/2 C Finely chopped sweetened dried cranberries
1/2 C Firmly packed brown sugar
3 T Flour
2 C Sugar
1 C Butter, softened
4 Large eggs
15 oz Canned pumpkin
1 T Vanilla extract
3 C Flour
2 t Baking powder
2 t Pumpkin pie spice
1/2 t Baking soda

Glaze:

1/2 C Pure maple syrup
2 T Butter
1 T Milk
1 t Vanilla extract
1 C Powdered sugar

Directions:

Preheat oven to 325 degrees.

Grease and flour 10-inch bundt pan.

In a small bowl, toss diced apples with melted butter to coat. Add cranberries, brown sugar, and 3T flour.Toss until well-blended. Set aside.

In a large mixing bowl, beat granulated sugar and 1 C butter at medium speed until light and fluffy. Add eggs one at a time beating just until blended after each one. Add pumpkin and vanilla. Beat just until blended.

In a large bowl, combine 3 C flour, baking powder, pumpkin pie spice, and baking soda.

Gradually add flour mixture to mixing bowl beating until just blended after each addition.

Spoon half of batter into bundt pan. Spoon apple mixture over batter leaving 1/2-inch border around outer edge. Spoon in remaining batter on top of apple mixture.

Bake 70-80 minutes or until a long cake tester comes out clean.

Remove from oven and cool on wire rack for 15 minutes.

Remove from pan to wire rack and cool an additional 2 hours until completely cool.

When cake is cool proceed to making glaze.

In a small saucepan, bring maple syrup, butter, and milk to a boil over medium-high heat, stirring constantly. Boil for 2 minutes, stirring constantly.

Remove from heat. Whisk in vanilla.

Gradually whisk in powdered sugar until smooth. Stir gently for 3-5 minutes until mixture begins to thicken and cool slightly.

Immediately pour glaze onto cake.

* Adapted from http://homeiswheretheboatis.net/2012/11/18/cranberry-apple-pumpkin-bundt-cake/

Pumpkin Buttermilk Waffles

Ingredients:

2 Large Eggs
1-1/2 C Buttermilk (or plain milk kefir)
1 Stick unsalted butter, melted and cooled (1/2 C)
1 t Vanilla extract
1/2 C Pumpkin puree
1-3/4 C All-purpose flour
2 t Pumpkin pie spice
3 T Brown sugar
2 t Baking powder
1 t Baking soda
1 t Salt

Directions:

Preheat waffle iron.

Mix eggs, buttermilk, butter, vanilla, and pumpkin together.

In a separate bowl, combine flour, pumpkin pie spice, sugar, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Mix together.

Spray waffle iron with non-stick cooking spray. Ladle batter into waffle maker and cook each waffle until done. Keep warm in a 200 degree oven.

Optional: Top with freshly whipped cream, walnuts, and salted maple caramel sauce.

* Adapted from http://www.katiescucina.com/2013/11/pumpkin-buttermilk-waffles/ 

Pumpkin Pie French Toast

Ingredients:

2 Eggs

1/4 C Milk (or Almond milk or coconut milk)

1/4 C Canned or fresh pumpkin purée

1/4 t Vanilla extract

1/2 t Cinnamon

1/4 t Ginger

1/8 t Ground cloves

1/8 t Nutmeg

2 T Brown sugar

8 Slices bread (I like to use day-old Texas toast bread)

Directions:

Mix the eggs, milk, pumpkin, vanilla, cinnamon, ginger, cloves, nutmeg, and brown sugar in a low, flat bowl (for easy dipping). 

Coat a skillet in non-stick spray. Heat the skillet over medium heat. 

Dip the bread into the egg mixture on both sides and cook until lightly golden brown, about 2-3 minutes per side. 

Optional: Top with maple syrup, chopped pecans, and whipped topping. 

* Adapted from http://www.closetcooking.com/2009/11/pumpkin-pie-french-toast.html

Quick and Easy Pumpkin Brownies

Ingredients:

1 Package Brownie mix (or homemade brownie mix)

15 oz Can pumpkin purée (or fresh pumpkin purée)

Directions:

Thoroughly mix brownie mix and pumpkin. 

Grease a small casserole dish (I used coconut oil). Pour in brownie batter. 

Bake at 350 degrees until done. About 25 minutes. 

Optional: Serve with whipped topping or ice cream!

* Adapted from http://cookiesandcups.com/2-ingredient-pumpkin-brownies/

Pumpkin Pie Fruit Dip

Ingredients:

15 oz Can of pumpkin purée (or fresh pumpkin purée)

3/4 C Brown sugar, packed

6 oz Vanilla greek yogurt (non-fat is fine)

1/8 t Cinnamon

1/8 t Pumpkin pie spice (or more to taste)

8 oz Cool Whip (lite is fine)

Honeycrisp apple slices

Directions:

Thoroughly mix pumpkin, brown sugar, yogurt, and spices together. 

Fold in Cool Whip. 

Chill until ready to serve.

* Adapted from http://www.skinnytaste.com/2010/11/pumpkin-pie-dip.html

Pumpkin Custard

Ingredients:

3 C Pumpkin purée (fresh or canned)

1/2 C Full fat coconut milk

1/2 C Honey

6 Eggs

1/2 t Ground ginger

1 t Ground cinnamon 

Pinch of salt

Directions:

Combine all ingredients in blender and purée until well-mixed and smooth. 

Pour into oven-safe custard cups or ramekins. Fill to 2/3 full. 

Place cups into a large casserole dish and fill dish with hot water. Make sure water reaches as high as the custard mixture to protect it from getting too hot in the oven. 

Bake at 350 degrees until a knife in the center comes out clean. Approximately 40 minutes. 

* Adapted from http://www.healthhomehappy.com/2012/09/crockpot-pumpkin-custard-for-fall-gaps-legal.html

Pumpkin Spice Banana "Ice Cream"

Ingredients:

4 Bananas, peeled, sliced, and frozen

1 C Pumpkin purée

1/3 C Maple syrup

1 1/2 t Pumpkin pie spice

Directions:

Combine all ingredients in food processor and purée until smooth. 

Freeze for 24 hours. 

Serve topped with whipped topping. 

* Adapted from http://www.thegraciouspantry.com/clean-eating-pumpkin-ice-cream/

Pumpkin Corn Muffins

Ingredients:

1 C Cornmeal

1 C All-purpose flour

1 t Baking soda

1 1/2 t Baking powder

1/2 t Salt

4 T Brown sugar, packed

1 Large egg

3/4 C Milk

1 C Canned or fresh pumpkin purée

2 T Melted butter

Directions:

Heat oven to 375 degrees. Grease and flour 12 muffin cups. 

Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl. 

In another bowl, whisk together the brown sugar, egg, milk, pumpkin, and butter. 

Combine the two mixtures and stir until blended. 

Fill muffin cups about 3/4 full. 

Bake about 18 minutes.

* Adapted from http://southernfood.about.com/od/muffinrecipes/r/r91023b.htm

Spicy Pumpkin Chili

Ingredients:

1 lb Ground beef

1/2 t Crushed red pepper flakes

1 t Minced garlic

1/2 Large onion, diced

1 Green bell pepper, chopped

1 Red bell pepper, chopped

1 15 oz Can Kidney beans, drained and rinsed

1 15 oz Can Black beans, drained and rinsed

1 15 oz Can Great northern beans, drained and rinsed

1 8 oz Can Tomato sauce

1 4 oz Can Tomato sauce with garlic and onions

2 14.5 oz Cans Diced tomatoes

1 14.5 oz Can Fire roasted diced tomatoes

1 15 oz Can Pumpkin purée (or fresh)

2 t Pumpkin pie spice

2 t Chili powder

1 t Ground cumin

1 t Salt

Directions:

In a large pot, cook ground beef until no longer pink. Stir in red pepper flakes, garlic and onion. Continue cooking until onion has become translucent. Add bell peppers and cook for five minutes. 

Add all remaining ingredients. Bring to a boil. Reduce heat and simmer for 1-2 hours. 

(Pictured with one 15 oz can of whole kernel corn added)

* Adapted from http://allrecipes.com/recipe/spicy-pumpkin-chili/detail.aspx

Spicy Pumpkin Soup

Ingredients:

2 T Olive oil

2 Leeks, trimmed and sliced

1 Garlic clove, crushed

1 t Ground ginger

1 t Ground cumin

2 C Canned Pumpkin (or fresh cooked pumpkin, puréed)

3 C Chicken broth

Salt and ground black pepper, to taste

4 T Sour cream

Cilantro leaves, for garnish

2 Small pumpkins, optional

Directions:

Heat oil in a large pan. Add leeks and garlic. Cook gently until softened but not colored. Add ginger and cumin and cook, stirring, for a further minute. 

Purée the mixture in a food processor or blender. 

Mix pumpkin and chicken broth in a medium-large pot. Add puréed mixture and heat to boiling. Cover and simmer for as long as desired to blend the flavors. Add salt and pepper to taste. 

Serve topped with sour cream and cilantro. 

Optional pumpkin bowls: Carefully cut pumpkins in half. Scoop out insides, scraping well. Place upright on a baking sheet and brush top edges with oil. Bake at 325 degrees for 35 minutes. Brush with oil again. 

Serves: 4

* My mom's recipe

Autumn Harvest Soup

Ingredients:

2 t Olive oil

2 Small red onions, diced

1/2 C Green onion, chopped

2 Garlic cloves, minced

1 Jalapeño, seeded and sliced

1 Medium green bell pepper, chopped

1 1/2 C Zucchini, peeled and chopped

2 C Pumpkin purée (fresh or canned)

3 C Chicken broth

1 1/2 t Cumin

1 t Kosher salt

1/4 t Black pepper

1-15 oz Can Garbanzo (or other) beans

2 C Chopped turkey (or chicken), cooked

Directions:

Pour oil into a large pot. Add red onion, green onion, garlic, jalapeño, bell pepper, and zucchini. Cook on medium heat until red onions become tender and translucent. 

Stir in pumpkin, broth, cumin, salt, pepper, beans, and turkey. Cover and simmer for at least one hour.

 

* My recipe

Easy Dairy-Free Pumpkin Spice Pie

Ingredients:

2 Large eggs
2/3 C Sugar
1 t Pumpkin pie spice
1/2 t Salt
1 (15-oz) Can pumpkin puree
1 (9-inch) Unbaked pie crust
1 1/4 C Silk Vanilla almond milk

Directions:

Preheat oven to 425 degrees.

In a large bowl whisk together eggs and Silk. Whisk in sugar, spice and salt. Add pumpkin, whisking until smooth. Pour into prepared crust.

Bake 15 minutes then turn down oven to 350 degrees. Bake for an additional 40-50 minutes until filling is set and a knife comes out clean.

Cool and served with non-dairy whipped topping.

*Adapted from http://silksoymilk.com/recipes/pumpkin-spice-pie

Pumpkin Spice Ice Cream

Ingredients:

2 C Vanilla ice cream (or frozen yogurt)
1/2 C Pumpkin purée
1 t Pumpkin pie spice

Directions:

Mix all ingredients together fully. Re-freeze for at least 3 hours

Yield: 3 Servings

* From Weight Watchers