Posts tagged pumpkin

Pumpkin Pie Bars with Maple Icing

Pumpkin Pie Bars with Maple

Does your pumpkin pie recipe need an update? Try making these instead – they pack all the flavor of pie in a bar.

I’m all for a few shortcuts on making these so I use a boxed spice cake mix to make the crust and I don’t need to add much extra spice, it’s already in there. To make a smooth, spreadable filling I lightened the pumpkin puree with softened cream cheese. Streusel topping? I included that, too, to add crunchiness. The final touch is a drizzle of maple icing.

Pumpkin Pie Bars with bite

Recipe

Servings: 1, 9×13 pan

Prep time: 15-20 minutes plus baking

Ingredients

Crust

1 box spice cake mix (or keep it mild and use a white or butter cake mix)

1/2 cup butter, melted

 

Filling

1, 8 oz. package cream cheese, softened

1/3 cup canned pumpkin

1/8 cup granulated sugar

1 egg

 

Topping

1/2 tsp. cinnamon

1 cup old-fashioned rolled oats

2/3 cup flour

2/3 cup brown sugar

1/2 cup butter

1/4 tsp. salt

 

Icing (opt.)

2 cups powdered sugar

3 tbsp. milk

1/4-1/2 tsp. maple flavoring

 

Directions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Prepare a 9×13″ baking dish by spraying it and then put down a piece of parchment and spray again.
  3. In a bowl, combine the boxed cake mix and the butter. Stir until the mixture becomes a dough.
  4. Press the dough into the bottom of the casserole dish.
  5. Place the crust in the refrigerator while you prepare the other ingredients.
  6. In another bowl, use a hand-held mixer to whip the cream cheese and sugar together until fluffy. Add in the pumpkin puree and the egg and mix until combined.
  7. One more bowl – mix the oats, flour, brown sugar, cinnamon, and salt together. Cut the butter into the flour mixture until it becomes crumbly.
  8. Take the crust out of the refrigerator and pour the pumpkin mixture on it. Top with the streusel.
  9. Bake for 20 minutes – be careful the bottom can brown quickly.
  10. Allow the bars to cool, cut.
  11. In a small bowl (ok, one more bowl) whisk together the icing ingredients. Drizzle over the slices. Allow time for the icing to set and harden on the slices before serving.

Pumpkin Pie Bars stacked

 

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Pumpkin hummus

Pumpkin hummus closeup picPumpkin loves garbanzo beans–the proof is in the hummus. Add pureed pumpkin into your hummus for a subtle, earthy underlying flavor.

 

The basic recipe is fast and easy to put together:

1 15-oz. can garbanzo beans

4 tbsp. tahini

4 tbsp. pureed pumpkin

1/4 cup olive oil

1/2 tsp. sea salt

 

Directions:

  1. Drain beans (reserving liquid) and place them into a food processor along with the pumpkin.
  2. With the blade running add in the olive oil and half of the reserved bean liquid.
  3. Remove the top of the food processor, scrap down the sides and add salt and tahini.
  4. Adjust the texture and flavor of the hummus using seasoning and more pumpkin, bean liquid, and/or spices.

 

For pumpkin pie hummus:

Add 1/2-1 tsp. pumpkin pie seasoning (or a mixture of cinnamon, nutmeg, ginger, and cloves) and more pureed pumpkin

 

For Lebanese pumpkin hummus:

Add 1/2 tsp. cumin, 1/4 tsp. smoked paprika, and the juice from one lemon

Pumpkin hummus pic

 

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Lowfat, 2-ingredient brownies

Pumpkin browniesI wasn’t expecting much when I read about Yum Yum Brownies on Hungry Girl. Canned pumpkin plus chocolate cake mix. Sounded like Thanksgiving mixed with Ghirardelli. Eww. But, I had to give it a try–I mean, there’s chocolate in it. Add to that, I happen to love canned pumpkin–I never had it as a kid so now it seems like almost a delicacy (go ahead, laugh).

 

Looking online I discovered chocolate-pumpkin desserts have quite a following. I opted for Cookies & Cups version–one family-size box brownie mix and one can Libby’s Pumpkin. That’s it. Well, almost. I tweaked the recipe just a little bit.

 

A few notes:

  • The brownies end up with a fudge-like consistency. Nothing wrong with that! I cut them into squares and put them in the fridge. I think they’re better cold.
  • If you didn’t know there was pumpkin in the brownies, you’d wouldn’t guess it.
  • My tween loved these brownies–maybe because she convinced me to let her have them for breakfast, “They’re healthy mom, right?”

 

Recipe

Prep time: 5 minutes + baking

 

Ingredients

1 family-sized box brownies (my fav is Duncan Hines)

1 can pumpkin puree

 

Directions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl blend together the brownie mix and the pumpkin puree with a hand-held blender. Now, here’s where I had to do a few tweaks–I also added in 1/3 cup chocolate chips and 1 teaspoon chocolate extract.
  3. Coat a 9″ baking dish with cooking spray.
  4. Spread the batter onto the baking dish and cook for 20 minutes or until cooked through.

 

Pumpking brownies with a bite

 

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Pumpkin potato gratin & mushroom swiss chard from Chef Joseph George

From Chef Joseph George, the executive chef at Grand Traverse Resort & Spa in Acme, Michigan.

Pumpkin Potato Gratin & Mushroom Braised Swiss Chard

Recipe
Pumpkin Potato Gratin
Ingredients
1 quart heavy cream
1 16oz. can pumpkin puree
8 peeled Idaho potatoes
1 T. nutmeg mixed with 1 T. cinnamon
Salt and pepper
1 pound grated parmesan Reggiano
Directions

Grease a 9×13 baking pan.  In a small container, mix pumpkin puree, cream and cinnamon mixture.  On a mandolin, slice potatoes very thin, layer potato, cream mixture, salt and pepper then parmesan.  Continue again until pan is full to the top.  Bake covered at 350 degrees for 45 minutes (or until soft all the way through), bake uncovered for an additional 10 minutes until golden brown.  Let rest at room temperature for 15 minutes before cutting.

Mushroom Braised Swiss Chard
Ingredients
8 stalks Swiss chard – julienned
4 pints button mushrooms – sliced
3 peeled shallots – diced
1 bunch fresh thyme
1 head garlic cut in half
Salt and pepper
12 oz. white wine
½ pound butter
Juice of 2 lemons

Directions
In a medium rondo pan, place mushrooms, shallots, thyme, garlic, wine, butter and lemon cook on medium heat covered for approx. 15 minutes.  The mushrooms should release a good amount of liquid, at this time, add the Swiss chard and simmer for 5-7 minutes covered.  Strain and serve.

Assembly

Cut potato gratin into squares, place over braised Swiss chard/mushroom mixture.  Garnish with fried onions, shaved Reggiano or fresh vegetables.

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