Pumpkin Recipe Collection by Home Trends Magazine

PUMPKIN RECIPE COLLECTION

Take the bite-sized dessert trend to the next level this Thanksgiving with a mini pumpkin cheesecake. This no-bake treat is perfect for getting the kids involved, and the budgetfriendly ingredients can be found at your local Walmart.

Pumpkin

MINI NO-BAKE CHEESECAKE

INGREDIENTS

DIRECTIONS

3/4 cup

graham cracker crumbs

Line a 24-cup mini muffin tin with paper liners.

2 tbsp

melted butter

4 oz

cream cheese, at room temperature

1/4 cup

granulated sugar

1/4 cup

pure pumpkin purée

1/4 tsp

pumpkin pie spice

1/2 cup

whipping cream Mini chocolate chips (optional)

Makes 24

Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill. Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about 1 to 2 minutes. Beat in pumpkin purée and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips. Chill until firm, about 3 hours. Serve chilled. Find more Thanksgiving recipe ideas at www.walmart.ca/discoverfresh. www.newscanada.com

These gluten free chia and pumpkin parfaits can be made ahead of time for a quick and tasty snack or breakfast. The “superfood” chia seeds will keep you full longer, while the granola offers a satisfying crunch along with added protein and fibre.

Gluten-free Chai

Pumpkin Parfait

INGREDIENTS

DIRECTIONS

1 cup 1/4 cup 1/2 cup 3 tbsp 2 tsp 1 cup 1 cup

Combine milk with chia seeds; refrigerate overnight or until chia seeds have expanded and milk has pudding-like consistency. Stir pumpkin purée, 2 tbsp of the maple syrup, and pumpkin pie spice into chia mixture.

2% milk chia seeds chilled pumpkin purée maple syrup pumpkin pie spice plain 2% yogurt Nature’s Path Coconut Chia Granola

Yield: 4 Servings | Calories per serving: 260 Fat per serving: 9g

Stir yogurt with remaining maple syrup. Layer half of the chia pudding, yogurt and granola evenly in four 8-oz glasses. Repeat layers once, ending with granola. - www.newscanada.com

Once deemed the quintessential Thanksgiving pie, homemade pumpkin pie is showing up everywhere and at any time of the year. In the fall when pumpkins are plentiful try your hand at making a pie from scratch with fresh pumpkin.

Homemade

Pumpkin Pie

INGREDIENTS

DIRECTIONS

2 cups 1/2 pound 2 egg 2 Tbsp

Put the flour in a mixing bowl, make a well in the center and add the remaining ingredients.

flour butter, at room temperature yolks sugar Grated rind of 1 lemon Pinch of salt Pastry for 1-crust pie 2 large or 3 small eggs 1/2 cup sugar 2 Tbsp molasses Pinch of salt 1 tsp ground ginger 1 - 2 tsp ground cinnamon 1/4 tsp ground cloves or allspice 2 cups pureed cooked pumpkin 1 1/2 cups milk, half-and-half or evaporated milk

Mix the center ingredients with the fingers of one hand or a pastry blender until blended. Quickly work in the flour. Add a small amount of ice water if necessary to moisten the dough so it can be gathered into a ball. Wrap the dough in wax paper and chill 1 hour. Roll out the pastry, fit it into the plates and bake on the bottom shelf of a preheated 450 degree F oven until brown about 15 minutes. Prepare the pie shell with a fluted standing rim. Brush lightly with egg white or shortening. Preheat oven to 450 degrees F. Beat the eggs with the sugar, molasses, salt and spices until well blended. Add the pumpkin and milk and mix well. Adjust the seasonings. Turn the mixture into the prepared crust and bake on the lower shelf of the oven 10 minutes. Lower the heat to 400 degrees F and bake until a knife inserted in the center comes out clean, or about 30 minutes longer.

Layered Pumpkin-Apple Pie INGREDIENTS

DIRECTIONS

For the pumpkin layer, use an electric mixer to beat cream cheese and sugar until very smooth and fluffy.

½ cup

pre-baked homemade pie crust or pre-baked store-bought pie shell toasted chopped pecans

Pumpkin layer 1/2 1/4 1/2 1/4

brick cup cup tsp

cream cheese (125 g), softened granulated sugar canned pumpkin purée pumpkin pie spice

Apple layer 1 tbsp 1/2 cup 1/2 cup 3 cups 1 tsp 1 tsp

lemon juice water, divided granulated sugar sliced baking apples ground cinnamon cornstarch (mixed with 3 tbsp water)

Beat in pumpkin and pumpkin pie spice until smooth, scraping down sides of bowl occasionally. Scrape into prepared crust, smoothing top. Refrigerate until set, about 4 hours. For the apple layer, add 2 tbsp water, lemon juice and sugar to skillet over medium heat. Cook, without stirring but tilting and swirling pan occasionally, for 5 minutes or until sugar melts and turns deep amber. Add in apples, cinnamon and remaining water. Cook, stirring occasionally, until apples are tender and liquid is syrupy, adding extra water if it’s cooking down too quickly before apples are tender; 10 minutes. Stir in cornstarch slurry; bring to a boil, stirring constantly (sauce will thicken). Let cool. Arrange apple mixture over pumpkin layer in prepared crust. Refrigerate for 1 hour or until set. Top edge of pie with toasted pecans. Serve with extra whipped cream or ice cream, if desired. www.newscanada.com

THE MISSING PIECE Fun little puzzle pieces are a great way to add a decorative touch to the top of your favorite pie! Choose a piece that showcases your personality for a really unique touch. - Available from www.ShopCHT.com

TRY THIS RECIPE: Find this Gingerbread Chocolate Pie Recipe from CanadianHomeTrends.com

FINISHING TOUCH Create a professional looking finish to your homemade pies with this handy tool that easily creates lattice top strips and pretty finished edges with ease.

Available from www.ShopCHT.com

TOP IT OFF Add a pretty touch to your cake tops and cookies with embossed rolling pins in a variety of designs. - Available from www.ShopCHT.com

CLASSIC PIE RECIPES

Guilt-Free Pecan Pie

Digital Bonus: Click on each image to ﬁnd these great recipes!

Traditional Pumpkin Pie

Dutch Apple Pie

A dish with complicated flavors doesn’t necessarily have to be complicated to make. Case and point: Chef Melissa Mokarenko’s Pumpkin Ricotta Gnudi. This unique and flavorful dish is easy to prepare and easy on the taste buds.

Pumpkin Pancakes

with Apple Cider Syrup

INGREDIENTS

DIRECTIONS

Pancakes

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

1 cup 2 Tbsp 1 tsp 1 tsp 1/4 tsp 1/4 tsp 1 cup 1 1/3 cup 2 Tbsp 1 Tbsp 1 tsp

all-purpose flour brown sugar pumpkin pie spice baking powder baking soda salt milk egg canned pumpkin Mazola Veg Plus! canola and vegetable oil blend lemon juice pure vanilla extract Mazola Veg Plus! canola and vegetable oil blend for skillet/griddle

Apple Cider Syrup 1 cup 1 cup 2 Tbsp 1/4 tsp 1/2 tsp

apple cider or juice BeeHive corn syrup butter or margarine ground cinnamon Dash ground nutmeg pure vanilla extract

In a separate bowl combine milk, egg, pumpkin, oil, lemon juice and vanilla. Beat with a whisk until smooth. Add to dry ingredients, stirring just until blended. Do not overbeat. Heat a large skillet or griddle on medium high heat, adding a small amount of oil. Portion approximately 1/4 cup of batter on griddle, repeating to fill griddle. Cook pancake until bottom is brown and top has bubbles, about 2 minutes. Flip pancakes and continue cooking until bottom is browned. Serve immediately with Hot Apple Cider Syrup (below). Continue cooking pancakes until all batter has been used. Syrup Combine cider and corn syrup in a small saucepan over high heat. Bring to a boil, reduce heat and cook about 15 minutes until mixture has a syrupy consistency. Add butter, cinnamon, nutmeg and vanilla. Keep warm and serve over favourite pancakes.

Pumpkin

Ricotta Gnudi

INGREDIENTS

DIRECTIONS

2 cups 1/2 cup 2 cloves 4 1/4 cup 1/2 oz 50 ml

In a hot, oiled frying pan, combine gnudi, red and white onions (diced), sun dried tomatoes, and garlic.

1 tbsp 3 1/2 cup 2 tbsp

gnudi small white onions garlic sun-dried tomatoes pumpkin puree brandy cream (35%) parmesan cheese butter, salt, pepper, cinnamon, nutmeg green onions chicken or vegetable stock basil chiff

AS SEEN ON THE MARC & MANDY SHOW

WATCH THE VIDEO FOR THIS RECIPE

Deglaze the pan with a combination of wine and brandy. Stir the wine and brandy in with the rest of the contents of the pan, which will allow for the alcohol content to reduce, as the gnudi, onions, tomatoes, and garlic continue to cook. Supplement the puree with cinnamon, cardamom, and coriander, before adding it to your hot pan. After adding vegetable or chicken sauce to your pan, turn up the heat on your pan. To thicken up the contents of your pan, add cream and parmesan cheese. At this step you can take a little liberty, by adding herbs that you find palatable. Chef Melissa suggests a mixture of oregano, parsley, and a bit of green onion. Then, add a small amount of butter to your pan. This will round the sauce out and give it depth. You are now ready to plate your Pumpkin Ricotta Gnudi. Top it off with some salt and pepper and garnish with green onions.

This easy recipe brings the taste of the season to your table with the unexpected combination of harvest flavors and perfectly al dente linguine. It’s sure to become a fall favorite.

Apple, Pumpkin & Bacon

Linguine

INGREDIENTS

DIRECTIONS

1 2 3 3 1 6 2 2

Preheat oven to 425°F (215°C). Combine olive oil, apples, pumpkin, thyme, and bacon in mixing bowl. Place on non-stick baking sheet and bake for 25 to 30 minutes, until apples are caramelized and pumpkin is soft.

box tbsp cups cups tbsp slices tbsp oz

Serves 8

Barilla Linguine extra virgin olive oil apples, peeled, diced 1/2 inch pumpkin, peeled, diced 1/2 inch fresh thyme, chopped thick-cut bacon, 1/2 inch strips pumpkin seeds, toasted goat cheese Salt and black pepper to taste

Cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Place pasta and pasta water back in saucepan over medium heat. Add apple mixture and scrape all ingredients from baking sheet into pasta. Toss and heat through; season to taste. Place in eight bowls and top with toasted pumpkin seeds and cheese. www.newscanada.com

Recipes compiled from past issues of Canadian Home Trends magazine, past segments on the Marc & Mandy Show and the recipe archives of www.CanadianHomeTrends.com and www.MarcandMandy.com For more cooking tools and kitchen must-haves, visit www.ShopCHT.com