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These pumpkin spice recipes are perfect for fall
These pumpkin spiced cookies have all of fall's warm flavors.
Now that the leaves have officially turned red, orange, and golden hues, we can start breaking out the pumpkin recipes. Our minds immediately turn to the traditional (and delicious) pumpkin pie, but there are ways to indulge in pumpkin flavor without making a pie. The pumpkin spice blend of cinnamon, nutmeg, ginger, and allspice bring warmth and fall flavors to many dishes besides the conventional slice of pie.
Click here to see the 10 Ways to Eat Pumpkin Pie Without the Pie (Slideshow)
The Cook editors at The Daily Meal rounded up a few of our favorite recipes that use pumpkin spice and pumpkin, without the pie. From pumpkin milkshakes and easy pumpkin ice cream to pumpkin spice cookies and pumpkin spice lattes there are plenty of ways to get your pumpkin fill this fall without pie.
So put away the pie pans and start using pumpkin pie flavors in a variety of other recipes. Indulge in the untraditional and enjoy pumpkins while they are fresh and in season. This fall, it’s all about reinventing foods while keeping the warm flavors that we are accustomed to. Save the pumpkin pie for the holidays and enjoy these recipes in the meantime.
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.
Aka pumpkin pie BARS. Studded with white chocolate, crunchy granola and lingering strains of maple syrup.
This post is basically the answer to all your early morning pumpkin pie cravings. That's a thing right? I am not alone in this pie-for-breakfast train of thinking at 7 a.m. come Monday morning?
Regardless, we are transitioning into the beautiful Fall season which is another way of saying your local Trader Joe's is now bustling with every obnoxious way to use pumpkin. Every year I struggle with not wanting to give in to this whole trendy pumpkin thing.
Then I think, pumpkin pie and being festive is just too fun.
So on that note, go buy yourself a mini pumpkin and ponder over the leaves changing colors. It's a lovely feeling. Then give in to your pie cravings and make these bars that you can feel super good about eating throughout the day.
They are full of hearty oats, crunchy granola, creamy peanut butter and naturally sweetened with maple syrup. Oh and side note, there is no baking or cooking required for these babes. Just simple ingredients and a whole lot of pumpkin love.
Hello fall season, we are SO ready for you.
2 cups oat flour
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
Sea salt to taste
1/2 cup pure pumpkin
1/2 cup peanut butter
1/2 cup maple syrup
1/4 cup granola of choice
Handful(s) of white chocolate chips
Line an 8x8 baking tray with parchment paper and set aside. Combine the oat flour, cinnamon, pumpkin pie spice and sea salt in a large bowl. In a separate bowl whisk together the pumpkin, peanut butter and maple syrup until smooth. Pour the liquid ingredients into the dry ingredients and stir with a frosting spatula or wooden spoon. Once a dough forms, fold in the white chocolate chips and granola. Press the dough into the lined baking tray and spread out evenly. Place into the fridge for at least 3 hours or overnight before cutting into squares. Store in the freezer to have on hand for awhile!
I &rsquom pretty pumpkin obsessed. I buy canned pumpkin year round so I can regularly whip up pumpkin smoothies, and I sprinkle pumpkin pie spice onto lots of things, including oatmeal, sweet potatoes, and warmed fruit. The season simply isn&rsquot long enough to satisfy my passion for pumpkin.
A glance at all the pumpkin-inspired products hitting coffee shops and grocery store shelves proves I’m not alone. Trouble is, most of them aren&rsquot so healthy (bagels, cheesecake, ice cream, sugary lattes&hellip), and some only include pumpkin flavoring, rather than the real deal.
Actual pumpkin, either fresh roasted, or unsweetened canned, is a true superfood. This member of the squash family is loaded with immune-boosting vitamin A and filling fiber, and a half cup of puree contains less than 50 calories. It&rsquos also more versatile than you think. Here are five healthy yet satisfying ways to enjoy it so you can truly reap the nutritional benefits.
In a blender combine one half cup canned pumpkin with one cup of unsweetened coconut milk, a tablespoon of either coconut butter or almond butter, a teaspoon each of pumpkin pie spice and organic maple syrup, a scoop of pea protein powder, and 3-4 ice cubes. Whip until smooth. It&rsquos my version of liquid pumpkin pie&mdashheavenly!
After making your oatmeal with hot water, fold in two tablespoons of warmed canned pumpkin, mixed with 1 teaspoon of organic maple syrup and a half teaspoon of pumpkin pie spice. Easy.
Roast fresh pumpkin in the oven at 350 F for about 45 minutes or until it&rsquos tender all the way through. Cool and cube, discarding the skin. In a small saucepan combine a half cup of sliced grape tomatoes with one tablespoon of extra virgin olive oil, two tablespoons minced yellow onion, and a quarter cup of chopped green bell pepper. Saute over low heat until veggies are tender. Add a half cup organic low sodium vegetable broth, a quarter cup of water, tablespoon of fresh chopped cilantro, teaspoon of minced garlic, and an eighth of a teaspoon each of ground cayenne and black pepper. Bring to a quick boil and then reduce to a simmer and stir for 10-12 minutes. Add a half cup each black beans and cubed pumpkin, stir to heat through, and serve. I love this dish because it&rsquos hearty, but not heavy.
In a small saucepan sauté two tablespoons of minced yellow onion and teaspoon of minced garlic in two tablespoons of low sodium organic vegetable broth until onions are translucent. Remove from heat. In a blender combine a half cup of canned pumpkin with the onion mixture, along with half cup unsweetened coconut milk, quarter cup of organic low sodium vegetable broth, and a half teaspoon of curry seasoning. Whip until smooth, transfer to saucepan, bring to a quick boil, reduce to a simmer for 5-6 minutes, and serve. A healthy way to warm up on a chilly day.
In a food processor combine a half cup of chickpeas with two tablespoons each of tahini and canned pumpkin, along with a teaspoon of minced garlic, tablespoon of fresh squeezed lemon juice, and a sixteenth of a teaspoon each cayenne pepper, black pepper, and cumin. Puree until smooth and serve with raw or roasted veggies, like broccoli and cauliflower. A pumpkin twist on a go-to favorite!
Cynthia Sass, MPH, RD, is Health&rsquos contributing nutrition editor, and privately counsels clients in New York, Los Angeles, and long distance. Cynthia is currently the sports nutrition consultant to the New York Rangers NHL team and the Tampa Bay Rays MLB team, and is board certified as a specialist in sports dietetics.
Is any food more comforting than pumpkin pie warm from the oven? Pumpkin pie is so much a part of our American heritage that other uses for pumpkin tend to get overlooked. But don't ignore this gourd! It's high in fiber and packed with vitamins A and C, riboflavin, potassium, copper and manganese. It's also low in saturated fat, cholesterol and sodium. Canned pumpkin is a wonderful addition to smoothies, pasta dishes, soups and cakes. It's incredibly versatile, a perfect match for cinnamon and nutmeg in dessert recipes and for sage and thyme in savory dishes. It also makes a great parfait when layered with honey, almonds or walnuts and yogurt.
Pumpkins are easy to grow and a cinch to roast and mash if you're into home gardening and canning. Plus, they have a long shelf life, so they'll keep for a while after harvest time if you're not ready to preserve them. As you salivate over these 10 delicious ideas for using canned pumpkin, you may find yourself stocking up on the store-bought version or searching for a space in your yard to grow your own.
You might not want to turn into a pumpkin at midnight, but odds are you wouldn't mind eating pumpkin all day until then. This fall, get your pumpkin fix with sweet and savory recipes that will take you from breakfast to dinner (not to mention dessert), whether you use fresh pumpkin or canned puree.
Once your alarm blares, heat up your waffle iron first thing for Pumpkin-Chipotle Waffles. This sweet and spicy morning treat comes with a Southwestern-style kick from cayenne-and orange-infused maple syrup.
Chef Name: Food Network Kitchen Full Recipe Name: Pumpkin Spice Latte Talent Recipe: FNK Recipe: Food Networks Kitchen’s Pumpkin Spice Latte, as seen on Foodnetwork.com Project: Foodnetwork.com, FN Essentials/Weeknights/Fall/Holidays Show Name: Food Network / Cooking Channel: Food Network
Photo by: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved
Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved
Conjure your inner barista by brewing Food Network Kitchen's own take on the Pumpkin Spice Latte at home. Warming and spicy, it has a little pumpkin puree whisked in for extra body — and it'll be a whole lot cheaper than hitting the coffeehouse day in and day out.
This amazing squash is a superfood for your skin. Over at Healthline they have broken down all the great stuff that&rsquos packed into these super squash.
Pumpkin is a nutritional wonder, loaded potassium, and vitamins A, C, and E. It contains beta-carotene as well. Your body turns beta-carotene into Vitamin A.
Beta-carotene is a carotenoid, which helps protect your skin from UV damage. Pumpkin also helps your body make collagen, which keeps your skin, bones, and joints healthy, strong, and young.
Two great ways to use pumpkin on your skin are as a face mask and as a skin scrub.
To make a mask mix ¼ cup of pumpkin puree (fresh is better than canned for this!) with one of the following: 1 tablespoon yogurt or 1 tablespoon of raw honey or 1 tablespoon of egg white or 1 tablespoon of mashed banana. Mix well and apply to your face. Relax for 15 minutes and then rinse it off with cool water. You look amazing!
Pumpkin and honey face mask.
For a gentle exfoliator mix ½ cup of fresh puree with 1 cup of sugar. Rub into over your skin gently. If you use it on your face, avoid the eye area. Rinse with lukewarm water and moisturize.
I had this custard pie for the first time several years ago, and let me tell you it was a game-changer. I immediately came home and scoured the internet for the recipe. After a few flops, I stumbled across this Amish Country Pumpkin Custard Pie recipe. You&rsquore going to love it!
I hope this list has given you some new ideas to whip up everyone&rsquos favorite fall squash. Maybe you&rsquoll even consider pressure canning or freezing some extra pumpkin puree so you can enjoy it year-round.
Hey there, Rural Sprout reader, my name is Tracey, and I’m so glad you popped over to my bio. Originally from upstate NY, I’m now an honorary Pennsylvanian, having lived here for the past 12 years.
I grew up spending weekends on my dad’s off-the-grid homestead.
He built our rough-hewn log cabin when I was seven years old, and I spent much of my childhood roaming the woods and getting my hands dirty.
I learned how to do things most little kids haven’t done in over a century.
We were always busy. Whether it was pressing apples for homemade cider or trudging through the early spring snows of upstate NY to tap trees for maple syrup, there were always chores with each new season.
I learned how to preserve what we grew in our garden.
And dad was organic, long before it became the popular buzzword that it is today.
As an adult living in the modern world, I continue to draw on the skills I learned as a kid. I love my Wi-Fi, and knowing pizza is only a phone call away. But I’m okay with never revisiting the adventure that is using an outhouse in the middle of January.
So, these days I consider myself to be almost a homesteader.
I take an eclectic approach to homesteading, utilizing modern convenience where I want, and choosing the rustic ways of my childhood simply because they bring me joy.
I’m a firm believer in self-sufficiency, no matter where you live, and the power and pride that comes from doing something for yourself.
I garden, even when the only space available is the rooftop of my apartment. I’ve been a knitter since age seven, and I spin and dye my own wool as well. And if you can ferment it, it’s probably in my pantry or on my kitchen counter. I can’t go more than a few days without a trip deep into the Pennsylvania State Game Lands looking for mushrooms, edible plants, or the sound of the wind in the trees.
My gift of gab and sense of humor via the written word keeps me busy as a copywriter and freelance blogger.
If you need copy that grabs your readers by the eyeballs and keeps them glued to your page, then I’m your gal. You can find me at BesemerWrites.
Follow all of my crazy homesteading adventures on Almost a Homesteader and Instagram @traceyleezle
Pies made from pumpkins use pie pumpkins which measure about 15 to 20 centimetres (6 to 8 inches) in diameter.  They are considerably smaller than jack o'lanterns. The first step for getting the edible part out of the pumpkin is to slice it in half and remove the seeds. The two halves are heated until soft, in an oven, over an open fire, on a stove top, or in a microwave oven. Sometimes the pumpkin halves are brined to soften the pulp instead of being cooked. At this point, the pulp is scooped out and puréed. [ citation needed ]
The pulp is mixed with eggs, evaporated and/or sweetened condensed milk, sugar, and a spice mixture called pumpkin pie spice, which includes nutmeg and other spices (e.g., ginger, cinnamon, cloves, allspice, mace), then baked in a pie shell.  Similar pies are made with butternut squash or sweet potato fillings. 
The pumpkin is native to the continent of North America. The pumpkin was an early export to France from there it was introduced to Tudor England, and the flesh of the "pompion" was quickly accepted as pie filler. During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley's The Gentlewoman's Companion (1675).   Pumpkin "pies" made by early American colonists were more likely to be a savory soup made and served in a pumpkin  than a sweet custard in a crust.
It was not until the early nineteenth century that the recipes appeared in Canadian  and American cookbooks  or pumpkin pie became a common addition to the Thanksgiving dinner.  The Pilgrims brought the pumpkin pie back to New England,  while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole.   In the United States after the Civil War, the pumpkin pie was resisted in southern states as a symbol of Yankee culture imposed on the south, where there was no tradition of eating pumpkin pie.  Many southern cooks instead made sweet potato pie, or added bourbon and pecans to give a southern touch. 
Today, throughout much of Canada and the United States, it is traditional to serve pumpkin pie after Thanksgiving dinner. Additionally, many modern companies produce seasonal pumpkin pie-flavored products such as candy, cheesecake, coffee, ice cream, french toast, waffles and pancakes, and many breweries produce a seasonal pumpkin ale or beer these are generally not flavored with pumpkins, but rather pumpkin pie spices. Commercially made pumpkin pie mix is made from Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata. (Libby Select uses the Select Dickinson Pumpkin variety of C. moschata for its canned pumpkins.)   
Pumpkin pies were briefly discouraged from Thanksgiving dinners in 1947 as part of a rationing campaign, mainly because of the eggs in the recipe. 
Ah! on Thanksday, when from East and from West,
From North and from South comes the pilgrim and guest
When the gray-haired New Englander sees round his board
The old broken links of affection restored
When the care-wearied man seeks his mother once more,
And the worn matron smiles where the girl smiled before
What moistens the lip and what brightens the eye,
What calls back the past, like the rich Pumpkin pie?
Farewell, O fragrant pumpkin pie!
Dyspeptic pork, adieu!
Though to the college halls I hie.
On field of battle though I die, my latest sob, my latest sigh
shall wafted be to you!
And thou, O doughnut rare and rich and fried divinely brown!
Thy form shall fill a noble niche in memory's chamber whilst I pitch
my tent beside the river which rolls on through Kingston town.
And my Love—my little Nell,
the apple of my eye to thee how can I say farewell?
I love thee more than I can tell
I love thee more than anything—but—pie!
The world's largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest.  It was created on September 25, 2010. The pie consisted of 550 kilograms (1,212 pounds) of canned pumpkin, 410 litres (109 US gallons) of evaporated milk, 2,796 eggs, 3.2 kg (7 lb) of salt, 6.6 kg ( 14 + 1 ⁄ 2 lb) of cinnamon, and 238 kg (525 lb) of sugar.  The final pie weighed 1,678 kg (3,699 lb) and measured 6 m (20 ft) in diameter. 
These wee cheesecakes are packed with all the fall flavors: pumpkin (of course), gingersnap, pumpkin spice, plus two scoops of Pumpkin Spice Plant-Based Vegan Shakeology which means these treats won’t knock you off track.
Pop everything in the fridge for 25 minutes and that’s how fast you’ll be nibbling on these beauties that are high in protein and vegetarian to boot!
Hello, I'm Kori and I am a foodie at heart. I've had a lifelong passion for cooking and eating (of course)! At some point that catches up with you, right? Older and wiser, I now watch what I eat more closely. What's the hardest and most frustrating part? Finding recipes that are healthy, easy to make, AND taste great.
Whipped cream-laden Thanksgiving pie notwithstanding, pumpkin has a healthy nutritional profile, with more than 200% of our RDA of Vitamin A, plus about one-third of our daily Vitamin C and nearly one-quarter of our fiber requirements. And it has just 40 calories per serving. (Without that whipped cream, of course.)
Canned pumpkin is widely available in grocery stores during the fall/winter holiday season. (Note: Be sure to grab plain pumpkin puree, not pumpkin pie mix in a can, which includes sweeteners, spices and other ingredients to make a pie.) One can of pumpkin contains about 1 3/4 cup. Some canned pumpkin can have a slightly bitter taste, so it’s best suited for sweet recipes. For pumpkin-based dips or sauces, try making your own pumpkin puree it’s super easy.
Homemade Pumpkin Puree
Choose a small (8 to 12 inches across) pumpkin. Cut off the top, halve, scoop out seeds (see below), cut into quarters or sixths, and roast at 350 degrees for 75 to 90 minutes. Cool, peel and then puree the flesh in a food processor or blender. An 8-inch diameter pumpkin = 2 cups puree. (Pureed butternut squash is a fine substitute for pureed fresh pumpkin.)
Toasted Pumpkin Seeds
Tease the seeds out of the pumpkin innards with your fingers and rinse them in a colander. Boil the seeds in a pot of well-salted water 1o minutes drain, spread on baking sheet, toss with 1 tsp. olive oil and bake at 400 degrees for 20 minutes or until the seeds are toasty brown.
Pumpkin Pie Smoothie
In a blender, combine 1/2 cup ice, 1/2 cup vanilla nonfat yogurt , 1 tsp. honey, 1/4 tsp. pumpkin pie spice and 1/4 cup pumpkin puree (add half a banana if you’d like). Puree until icy and smooth. Tastes like pie. (101 calories, 0 g fat)
Pumpkin Pasta Sauce
In a large nonstick skillet, sauté several cloves of garlic and half an onion, diced. Add 1 1/2 to 2 cups pumpkin puree and stir to combine add vegetable stock if needed to thin the sauce a bit. Add minced fresh sage or rosemary and serve over whole-wheat penne pasta.
This recipe rides the line between sweet and savory it’s as delicious on a whole-grain bagel for breakfast, or with carrot sticks for a beta carotene-packed afternoon snack.
Pumpkin Cream Cheese Spread
Add 1/2 cup canned pumpkin, 2 Tbsp. sugar (or sugar substitute to taste) and 1/2 tsp. pumpkin pie spice to 8 ounces of low-fat cream cheese .
Easy Pumpkin Ice Cream
Simply add 1 cup canned or fresh pumpkin puree and 1 tsp. pumpkin pie spice to your favorite vanilla ice cream recipe freeze according to your ice cream maker’s instructions.
Pumpkin Bruschetta Appetizers
Rub toasted bread rounds with a whole garlic clove to season top with 2 tsp. pumpkin puree and 1/2 tsp. bleu cheese broil for about 1 minute to melt the cheese . Top with toasted pumpkin seeds and coarse sea salt.
Carrot Pumpkin Bars
This mashup between carrot cake and pumpkin bread is fairly low in fat and has a sweet frosting of light cream cheese and skim milk.
Low-Fat Whole-Grain Pumpkin Pancakes
Perfect for cooler months, this hearty breakfast recipe includes whole-wheat flour, lots of spice, canned pumpkin and skim milk. Whip up a batch of these pancakes for the weekend after Thanksgiving.