Pumpkins arent just for Lattes

Pumpkins aren't just for Lattes!! I personally love drinking and eating things with pumpkin in it!

Besides carving pumpkins during Halloween, and going to your favorite coffee shop for pumpkin lattes you can eat Pumpkins many other ways. 


Here are my top 5 Pumpkin Recipes:


Pumpkin Mac and Cheese--

Ingredients:

• 1 cup elbow macaroni 
• 1 can of Pumpkin Puree
• 1 Cube of Cheddar Cheese
• 1 Tablespoon of Butter
• Salt & Pepper for taste
•  1 cup of Breadcrumbs

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
2. Stir pumpkin puree, butter, and cheese with the drained macaroni in a large bowl until the butter is melted and the noodles completely coated.
3. Top with Breadcrumbs 
4. Bake for 15-20 mins 

Pumpkin Soup

• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 4 cups pumpkin puree
• 1 teaspoon chopped fresh parsley
• 1 cup chopped onion
    

• 1/2 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley

Pumpkin Brownies


Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, melted
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 3 eggs

• 1/4 cup cocoa powder
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup pumpkin puree
• 1/2 cup chopped walnuts
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• Add all ingredients to list

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

Pumpkin Meatballs

• 1 1/3 pounds 93 percent lean ground turkey breast
• 1 cup canned 100 percent pumpkin puree
• 1 1/2 tablespoons chopped fresh sage
• 1 tablespoon brown sugar
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1 egg, slightly beaten
• Cinnamon-Sage Tomato Sauce, recipe follows
• Spaghetti Squash Pasta, recipe follows, for serving

Using a fork, mix together the turkey, pumpkin puree, sage, sugar, cinnamon, salt, black pepper, nutmeg, ginger, garlic powder and egg in a large bowl. Refrigerate for at least 30 minutes to help firm.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Form the turkey mixture into evenly sized (approximately 1.5-inch) meatballs. You should end up with about 22 in total. Note: If they're fussy, you can smooth them into a rounded shape once they're on the baking sheet.
Bake the meatballs for 15 minutes on one side. Carefully turn them over and bake for an additional 15 minutes. Add the meatballs to a pot of simmering Cinnamon-Sage Tomato Sauce. Cover and simmer for another 10 to 15 minutes, allowing the meatballs to soak up the yummy sauce flavor. Serve with the Spaghetti Squash "Pasta."

Pumpkin Eggnog

Ingredients

• 8 eggs, separated
• 2/3 cup sugar
• 1 cup canned pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 3 cups whole milk
• 2 cups heavy cream
• 2 cups dark rum or brandy
• Whipped cream (optional)
• Freshly grated nutmeg

1. 1.

   Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.

2. 2.

   Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add pumpkin puree, cinnamon, and allspice and mix on medium-low speed until homogenous, about 15 seconds. Add milk, cream, and alcohol and mix on low speed to combine.

3. 3.

   Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with whipped cream (if desired), grated nutmeg, and a cinnamon stick if desired.

Here are some other things you can make with pumpkins!!! 

Pumpkin Bread
Pumpkin Pie
Pumpkin Tea
Pumpkin Cookies
Pumpkin Seeds
Pumpkin Pasta
Pumpkin Ravolii
Pumpkin Ice Cream

I hope you enjoyed, stay tuned for some live cooking videos on my instagram story. 

Xoxo,

Loralyee