Pumpkin, what's your favorite flavor?
Some people can warm a cold day with a mere smile. Some family's radiate life. Marie and the Cigals are perfect examples. A big, boisterous clan they are. When they get together, they celebrate one another and welcome all to join in the fun. 30 years ago Marie's daughter spent a fall afternoon with her grandfather Clayton Sr. carving pumpkins. They displayed them on his front step for all to see. A year passed and another grandchild joined in the festivities and they needed a couple steps to show off their creations. Three decades later four generations of Cigal's show up for a weekend long party. This year friends and family had 400 pumpkins to carve, including a couple over 200lbs. They rose to the challenge and on nights leading up to Halloween, Clayton Sr's. yard is lit up with brightly colored jacks-o-lanterns of all sorts of shapes and sizes. For years this labor of love has warmed the hearts of neighbors and town residents. A simple sign requesting donations for the local food pantry annually raises enough food and money to provide families in need with months worth of groceries. Most of us think of All Hallows' Eve a holiday of consumption, to the Cigal's it is one for giving. Everywhere you look in October, pumpkin is heralded as the flavor of the month. From sweets to soups everything seems to taste better if it has some pumpkin in it. After an afternoon with Marie and her clan my favorite flavor for pumpkin is the one that is served with a smile.
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Picking Your Perfect Pumpkin Roasted Pumpkin Puree Pumpkin Pancakes; a recipe to start your autumn mornings off right Nana's Pumpkin Bread Pumpkin and Pecan Biscuits, healthy sustinance Roasted Pumpkin and Quinoa Salad Pumpkin Chili Savory Pumpkin Pie
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Chicken & Broccoli Stir-Fry, with pumpkin Pumpkin Risotto with millet Cajun Fries, pick a potato or pumpkin Pumpkin Frost Cookies Pumpkin Brownies, a simple recipe for a seasonal sensation Gingered Pumpkin Cupcakes with a cream cheese surprise Chocolate Pumpkin Seed Bark, with craisins and a protein punch Sweet or Spicy Roasted Pumpkin Seeds Perfect Pumpkin Potion, a recipe for a harvest of Spice Box cheer
Picking Your Perfect Pumpkin Nothing says October like a pumpkin. Growing up I was only a fan of the carved creations. Of Pie and seeds I had no need. Then I went to celebrate my first Thanksgiving in England and felt obliged to serve pumpkin pie for dessert. That proved quite the challenge. No cans of Libby's pie filling could be found anywhere. My only choice was to use the pumpkin Val, at the green grocers down the street, had conjured up. After a call to my Grandmother for instructions, the effort proved a revelation. It was the most amazing pie I had ever tasted. I have been a pumpkin lover ever since. The key to the best tasting ones is knowing how to pick them.
Pumpkins are available September through December. Peak pumpkin season is October. Ideal pumpkins are firm, bright and free from cuts or nicks and sound hollow when knocked on. You should also look for rot around the stem. They may be stored in a cool, dry place for up to a month. Pumpkins are full of potassium, beta carotene and vitamin C. A good source of calcium and fibre, the seeds and oils from a pumkin are loaded with zinc and unsaturated fatty acids, the good fats. The high fiber content of this squash also help in curbing your appetite, A USDA study found that a diet rich in pumpkin helped participants absorb less fat and calories from their food.Pumpkins are full of potassium, beta carotene and vitamin C. A good source of calcium and fibre, the seeds and oils from a pumkin are loaded with zinc and unsaturated fatty acids, the good fats. The high fiber content of this squash also help in curbing your appetite, A USDA study found that a diet rich in pumpkin helped participants absorb less fat and calories from their food. The best Pumpkins for cooking are; Mini pumpkins - rich, sweet flavor, Sugar pumpkins, Cinderella or Cheese pumpkins. One pound of uncooked pumpkin yields about 1 cup puree. If you want to make the most of these pumpkins for Halloween, consider drawing or painting on your design with non toxic materials. This way when ghosts and ghouls have retired you have the pumpkin intact for cooking. There is no exact science for picking the perfect jack-o-lantern pumpkin. It is purely subjective. Size depends on where you are going to put it and the design you intend to paint on it or carve into it. All that matters is the end result creates a smile.
Roasted Pumpkin Puree Cans of processed pumpkin puree are available in every grocery store. They produce a vague pumpkin flavor that can be enhanced with the addition of generous amounts of processed sugar. With about 30 minutes of prep and processing time you can make make use of your fall decorations, save the food miles and reap the flavor and health benefits. 5 lb cooking pumpkin, seeds and pulp removed, cut into roughly 4- by 5-inch wedges Preheat oven to 400°F. Arrange, flesh side down, in a large roasting pan or dutch oven and cover pan tightly with foil or a lid. Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours. Remove covering and cool pumpkin in pan until it can be handled. Discard any liquid that may have accumulated and spoon pumpkin flesh away from skins. Using a potato masher or food processor purée pumpkin. Drain excess water. Refrigerate. The fresh pumpkin purée keeps 2 days in the refrigerator or 2 months in the freezer.
Pumpkin Pancakes; a recipe to start your autumn mornings off right The air is crisp and sunny shinning amongst a brilliant blue sky. Bright orange orbs dot our local fields and inspire a nutritious and tasy breakfast treat. Pumpkin is low in Saturated Fat, Cholesterol and Sodium. It is a good source of Vitamin B6, Iron, and Magnesium. It is an especially good source of Vitamins A, C, & E and Potassium. The University of Illinois notes it is full of beta carotene and important antioxidant. With all this behind why not start your day with this mouth watering meal? • • • • •
1 bag Maple Flapjack Mix 1 3/4 cups milk or soymilk 1/2 cup pumpkin puree 1 large egg 2 tbsp vegetable oil
Combine Maple Flapjacks mix with milk, pumpkin, egg and vegetable oil in small bowl; mix well. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes; repeat with remaining batter. Serve with Local Honey, Syrup or Pumpkin Maple Sauce.
Nana's Pumpkin Bread Every fall the tired old coffee cans came out of the cupboard and the scent of pumpkin and spiced filled the air of Nana's Kitchen. She would make a couple batches and end up with a dozen funny round breads. Some went into the freezer and other got dressed up for gifts. The shape lended itself to a pretty bag and a bow. The reason for giving was nothing more than to celebrate the season. We adapted my Nana's original recipe to get rid of the gluten and much of the sugar. The result is a protein filled, heart healthy celebration of one of fall's favorite flavors. • 4 cups Almond Flour • 1 tsp sea salt • 2 tsp baking soda • 1/2 cup sugar or Xylitol • 2 tsp Russian Mulling Spice • Xylitol • 2 cups Pumpkin Puree • 2 eggs • 1/2 cup Firm Silken Tofu • ½ cup Sun Maid raisins (optional) 1/2 cup chopped Walnuts or Pumpkin Seeds (optional)
In a large bowl combine almond flour, salt, baking soda and Russian Mulling Spice. In a smaller bowl combine pumpkin, eggs, sugar and tofu. Mix wet ingredients into dry. Fill three greased coffee cans 1/2 way. Bake at 375° for 60minutes or until a cake tester comes out clean, then turn off oven and leave bread in for 10 more minutes. Cool bread for ½ hour then, using a knife ease out of the coffee cans.
Pumpkin and Pecan Biscuits, healthy sustenance Whether you are looking for a breakfast quick fix or an alternative to white bread to accompany a meal, this recipe is simple and satisfying. We have chosen spelt flour for these biscuits because it is full of protein, b-complex vitamins, fiber and we prefer it's taste to whole wheat flour. Spelt is one of the ancient seven grains, known to Italians as farrow. Pared with rich in anti-oxidant pumpkins these biscuits are not short on nutrition or taste. • • • • • • • • •
2 cups spelt flour 1/4 cup sugar 4 tsp baking powder 1/2 tsp salt 1 tsp Russian Mulling Spice 1/2 cup cold soy butter 1/3 cup chopped pecans, toasted 2/3 cup pumpkin puree 1/3 cup soy cream
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Combine pumpkin and cream; stir into dry ingredients. Turn onto a floured surface; knead four to six times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400 degrees F for 12-15 minutes or until golden brown. Serve warm.
Roasted Pumpkin and Quinoa Salad It is just past noon and I am dreaming about dinner. While everyone else at the farm stand this weekend was picking out pumpkins to carve, I had a dozen recipes I wanted to experiment with. This recipe was inspired by 101 Cookbooks. I find Heidi Swanson's work ethereal and sublime. Here is a healthy, hearty, harvest of flavor.
• 1/2 a small pumpkin, cut in cubes, feel free to substitute with butternut or hubbard squash • 2 tbsp Extra Virgin Coconut Oil • 1/2 tsp fine grain sea salt • 2 medium red onions peeled and quartered • 3 cups cooked Quinoa • 1 cup diced fresh beets • 1 cup green beans • 1 cup spinach leaves • 1/3 cup Raw Pepitas- Pumpkin Seeds 1/3 cup Lemon Ginger Dressing
Lay pumpkin out in a roasting pan. Add onion and beans. Drizzle warmed coconut oil over the cubes. Sprinkle salt over and then toss in the pan. Roast for 45 minutes in a 375 f preheated oven. Remove pan from the oven every 15 minutes and toss the squash and onions so that they are caramelized and cooked throughout. While the pumpkin is roasting toss 1/2 the dressing with the Quinoa on a serving platter, that has been lined with spinach. When the vegetables are finished add them to the grain and gently toss. Sprinkle beets and pepitas over the salad and finish with a drizzle of the remaining dressing.
Pumpkin chili, a twist on traditional tailgate treats Two of the many things I love are pumpkin and chili. When many people think of pumpkin, they think of sweet treats, but I love making it savory. I found myself deep in mainland China one Halloween, feeling a little melancholy for rustling leaves, football and costume clad children. A trip to the vegetable market and a find of New England like pumpkins inspired this fusion of flavors from home. It is hearty, healthy and a great twist on traditional tailgate fair.
• 1 1/3 lbs ground beef, crumbled pork sausage, ground turkey breast (as lean as you can get) or 5 cups cooked beluga lentils • If ustinf turkey or lentils - 3 tbsp Extra Virgin Olive Oil or Sesame Oil • 2 tbsp Picante Passion • 3 tbsp Rosemary, Hot Pepper and Garlic Vinegar • 1 med onion, quartered • 2 cups chopped kale, collard greens, or swiss chard • 4 cups pumpkin cubes or 2 cups Roasted Pumpkin Puree • 3 cups grape or cherry tomatoes, halved • 1 bag Salsa Bean Soup Mix, prepared (or 4 cups small red or kidney beans cooked, 1 tbsp Picante Passion and 4 cups stewed tomatoes) Sea Salt and White Pepper to taste Heat a large pot over medium to medium high heat. Add beef or sausage ( or oil and turkeyor lentil). Season the meat with Picante Passion. Break up the meat with the back of a wooden spoon into small crumbles. Brown meat 5 minutes, then add vinegar, onions, tomatoes and pumpkin. Cook 10 minutes more. Stir in Salsa Bean Soup Mix (or beans and tomato sauce). Bring to a bubble. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve. Serve with tortilla chips and your favorite shredded or crumbled cheese.
Savory Pumpkin Pie Last Sunday I was in a frenzy of cleaning out the freezer. It started with using up the frozen bananas in a banana cream pie for Mother's Day. It eventually led to the packs of frozen pumpkin I have been coveting since fall. Full of Vitamin A producing cartenoids that boost immunity and lessen the risk of heart attack, pumpkin is one of the most nutritious foods we can easily grow in our own back yards. Their healthy dose of fiber is helpful in reducing bad cholesterol levels, controlling blood sugar levels, and aiding digestion. Vitamins C and E in pumpkin are known to boost immunity, reduce the risk of high blood pressure and heart disease, keep regulated cholesterol levels and protect our skin from sun damage. Studies indicate Vitamin E may also reduce the risk of Alzheimer's disease and certain cancers. As I already plans for a sweet treat I decided to go an alternate route for the pumpkin. Savory Pumpkin Pie made the most of the kale I had in the freezer as well. It created the perfect dish to cut into portions and store frozen (yes, I know, I was trying to clean out the freezer). Perfect for lunch or in addition to a simple green salad with a terrific vinaigrette and shaved machengo. It is a delight that won't last long through the deep freeze.
• 1/2 a portion of Flaky Pie Crust, Galette Dough or a pre baked crust of your choice • 1 cup chopped kale • 4 cups pumpkin puree (you can also make this with sweet potato) • 12 oz Firm Silken Tofu • 1 tbsp Olio do Panne • 2 tbsp Rosemary, Hot Pepper and Garlic Vinegar 1 large onion, sliced thin and sautéed Preheat oven to 375 f. Pre bake the crust in a greased 9x9 pan for 10 minutes. Mix Kale and pumpkin with the silken tofu. Beat Olio do Panne and Vinegar into the eggs, combine with the pumpkin mixture. Fold in the sauteed onion and add to the pie crust. Cook for 50 minutes. Allow to cool before cutting.
Chicken & Broccoli Stir-Fry, with pumpkin This is a go to recipe when I am tired, hungry and in need of satisfying sustenance. I have been making it since I lived in England. One frosty night, after a long day of lectures, my New Zealand friend Ian showed up on my doorstep with armload of movies. He was a welcome site, and while I insisted we start our marathon off with some dinner, he stole the show in my tiny kitchen. This one pot masterpiece is what emerged from my pantry. The biggest suprise was the addition of the pumpkin I was saving for pie. It gave me a whole new appreciation for the flavor. • 4 boneless skinless chicken breast halves • 3 tbsp cornstarch • 2 tbsp San-J Organic Soy Sauce • 1 tsp Garlic Ginger Salt • 3 tbsp cooking oil, divided • 2 cups broccoli florets • 1 1/2 cup pumpkin cut into chunks • 1 cup sliced celery • 1 cup thinly sliced carrots • 1 small onion, cut into wedges • 1 cup water 1 tsp chicken bouillon granules
Cut chicken into 1/2 inch strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce and Garlic Ginger Salt; add to bag and shake well. Refrigerate for 30 minutes. In a large skillet or wok, heat 2 tbsp oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir-fry broccoli, pumpkin, celery, carrots, and onion for 4-5 minutes or until crisp/tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly. Serve with white or brown rice.
Pumpkin Risotto with millet
Risotto is comfort food to me. Pumpkin is both a harvest of flavor and good nutrition. Whether you are using up the left over squash from a holiday meal or looking for a one pot solution to supper, this recipe is sure to satisfy. We usually go with millet rather than rice because it's gentle nutty flavor pairs so well with pumpkin. We also love the added protein this nutritious grain offers.
• 1 cup Millet or Arboria Rice • 3 cups fat free chicken broth • 1 cup Pumpkin Puree • 3 shallots, chopped • 1 clove garlic, minced • 2 tbsp Herbs de Provence • 1 tbsp extra virgin olive oil or Earth Balance (soy butter) • 1/4 cup dry white wine • 1/4 cup freshly grated Parmigiano-Reggiano • 1 tsp Freshly ground pepper • 1 tsp Sea salt • 1/4 cup craisins (optional) • 1/3 cup walnut halves and pieces (optional) In a medium sauce pan, heat chicken broth and pumpkin puree. Keep stock hot on a low heat. In a heavy saucepan, heat butter on a low flame. Add shallots and garlic and saute until golden, add risotto and Herbs de Provence and stir well to coat each grain with butter. Add the wine and stir until it is absorbed. Add salt and pepper and the stock a bit at a time, until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. Continue this process until all the stock is used, about 25-30 minutes from the time you started. When all the liquid is absorbed, stir in the grated cheese and remove from heat. Serve immediately.
Cajun Fries, pick a potato or pumpkin This recipe is one of my guilty pleasures. Comforting on a rainy day. Super satisfying on one of those so so days that leaves you feeling a bit empty. This taste of home took on a new meaning for me in China. When the monsoons meant I was stuck inside for days; a foray into my cupboard only turned up sweet potatoes and pumpkins. The cajun seasoning I smuggled in from home was just the accent I needed to turn those dark and stormy nights from "Mes pied sont trempe" to "Laisser le bon temps rouler". After all, they know a little something about torrential rain in the bayou. • 3 cups french fries, cut sweet potatoes or pumpkin • 1 1/2 tsp of Bayou Blackening Balm • 1 tsp kosher salt on the fries Prepare store-bought french fries or hand cut potatoes or pumpkins on a parchment lined baking sheet. Cook for 20 minutes in an oven preheated to 375f. Take the tray out and sprinkle on salt and Bayou Blackening Balm. Toss so that all are coated evenly. Return to the oven and finish baking.
Everyone's idea of enough spice is different. Add more Bayou Blackening Balm if you like your food really hot. Adjust the amounts of Bayou Blackening balm on your fries if you think they are too spicy or not spicy enough. The key is to start with a little as you can always add more, but it is quite impossible to subtract if you have added too much.
Pumpkin Frost Cookies
There is something comforting about the combination of pumpkin, cinnamon and sugar. For me they are the flavors of fall. This recipe is simple with an elegant twist. It makes a terrific afternoon snack and delightful addition to a desert table.
• 2 1/2 cups all-purpose or Organic Sprouted Spelt Flour • 1 Tsp baking powder • 1 Tsp baking soda • 1/2 Tbsp Russian Mulling Spice • 1/2 Tsp salt • 1/2 cup butter or Earth Balance (soy butter), softened • 1 1/2 cups white sugar • 1 cup pumpkin puree • 1 egg • 1 Tsp vanilla extract • 2 cups confectioners' sugar • 3 Tbsp milk • 1 Tbsp melted butter • 1 Tsp Orange Vanilla Sugar Sprinkles (optional) Preheat oven to 350 degrees F (175 degrees C). Combine flour, Russian Mulling Spice, baking powder, baking soda, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 Tsp vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by the spoonful. You can flatten slightly or leave in pumpkin shaped balls. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then decorate with glaze and or sprinkles. To Make Glaze: Combine confectioners' sugar, milk, 1 Tbsp melted butter, and Orange Vanilla Sugar. Add milk as needed, to achieve drizzling consistency.
Pumpkin Brownies, a simple recipe for a seasonal sensation Fall is here and I am yearning for some cold weather comfort. It is a cloudy and crisp morning and I am enjoying another cup of coffee while I talk myself into getting on my bike and heading into work. Planning an afternoon delight is far more appealing. Chocolate is my friend and pumpkin is my current flame. A marriage of the two will surely console my cravings.
For the Chocolate • 1 package of our gluten free Double Chocolate Brownie Mix or your own favorite • 2 tbsp water • 1 cup sugar • ½ cup butter (or vegetable oil for more heart-healthy brownies) • 1 egg Mix well and add the chocolate chips. Pour 3/4 of the batter into a greased 9x13 pan.
For the Pumpkin • 1 cup pumpkin puree • 1/2 cup Arrowroot Flour • 1/2 cup Brown Rice Flour • 1 egg • 2 tspRussian Mulling Spice • 1 tsp baking powder • 1/2 tsp salt • 2 tbsp canola oil • 1/3 cup Pumpkin Seeds - Pepitas, optional In a large bowl beat the oil, egg and pumpkin puree. Add the flours, mulling spice, baking powder and salt and beat just until combined. Pour the pumpkin mixture over the brownie batter. Top with pumpkin seeds. Using a small knife, create a swirling effect. Top with spoon fulls of the leftover brownie. Bake for 35 to 40 minutes in an oven that has been preheated to 350f. Brownies will be done when the sides start to pull away from the sides of the pan or until a cake tester inserted 1 inch from the side of the pan comes out clean.
Gingered Pumpkin Cupcakes with a cream cheese surprise
This is a simple recipe for a stellar sweet. Ginger and pumpkin go so well together and there is nothing so sublime as a creamy frosting to top the flavors off, especially when the treat is both inside and out! • 1 Package Gingerbread Mix (ours is gluten free) • 1/8 cup canola oil • 1/4 cup molasses • 1/4 cup water • 2 eggs • 1/3 cup Roasted Pumpkin Puree • 1/2 cup pepitas Cream cheese frosting Mix the first 6 ingredients well. Pour into greased cupcake tins to the 1/2 way mark. Make a well in each with a spoon. Add a tablespoon cream cheese frosting to each. Top with another heaping tablespoon the cup cake batter. Make sure you can't see the frosting from the top. Sprinkle each cup cake with pepitas. Bake in a preheated oven at 350 f for about 30 minutes or until a cake tester comes out clean. Makes 6 to 12 cupcakes depending on your pan size.
Chocolate Pumpkin Seed Bark, with craisins and a protein punch What glorious weather the trick or treaters enjoyed last night. All the way home I watched them parade the country lanes using their finery to illicit some candy from the happy home owners. All the way home I thought of my favorite chocolate treats. As I was waiting for my pasta to boil I scoured the cabinets to see if I could whip something up to soothe my cravings. What I found was fitting the season and healthy enough to justify one more piece. I may even save some for gifts well perhaps I will just have to make more. If you are strictly watching calories you might be shocked, however this combination of ingredients is proof that with a little moderation you can have your cake and the energy to eat it too. Dark chocolate is heart healthy and craisins are full of dietary fiber, antioxidants and vitamins A and C. Pumpkin seeds are a concentrated source of minerals, B vitamins and anti-oxidants. Brazil nuts are rich in mono-unsaturated fats and selenium. Hemp is a high protein seed containing all nine of the essential amino acids. It also has high amounts of fatty acids and fiber as well as containing vitamin E and trace minerals.
• 2 cups Chocolate Drops (fair tade, dark chocolate are best) • 1 cup shelled Pumpkin Seeds • 1/2 cup Almond Butter • 1/2 cup Brazil Nut Pieces • 1/3 cup Hemp Seeds • 1 cup Craisins/Dried Cranberries Using a pot big enough to hold a mixing bowl, bring water to boil. When it comes to a boil reduce heat by 1/3. Put the chocolate into the bowl. Stir occassionally, adding the remaining ingredients as it melts. When the chocolate is melted in the nuts, seeds and berries are blended in evenly, spread the mixture onto a baking sheet lined with parchment paper. Allow to cool and then cut using a long knife. Store in a cook, dry, dark place. Try substituting espresso powder for the craisins to create a cappuccino bark.
Sweet or Spicy Roasted Pumpkin Seeds This is a simple recipe to make sweet or savory pumpkin seeds. You can use seeds from the jack-o-lantern you just carved or those from the cooking pumpkins you recently dissected.
• 1 1/2 cups pumpkin seeds • 2 teaspoons Olive Oil • 1 tsp Bayou Blackening Balm for savory seeds with a bit of heat or • 1 tbsp Maple Sugar for Sweet Seeds Preheat oven to 300° F. While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks. Toss pumpkin seeds in a bowl with and Bayou Blackening Balm or Maple Sugar. Spread pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown.
Perfect Pumpkin Potion, a recipe for a harvest of Spice Box cheer
This spring we created a product for the launch of Spice Box Whiskey. It is a small batch Canadian whiskey infused with cinnamon, nutmeg, clove and vanilla. A bit of pie spice with a bite, if you will. We had a great time on that project and were excited to see their bottles in the Spirit Shop down the street a couple months ago. A last minute invite to a Halloween party tonight left me wondering what to wear and what to bring. Then I remembered a recipe I came across from Teri Grimes of the Bradenton Herald. Here is our version with a spicy twist. Now, what do I wear? - no one got my button costume last year... I guess Halloween is not the time for minimalism... • 1 quart Coconut Bliss Ice cream • 2 1/2 cups pumpkin puree • 1 liter fresh Apple Cider • 1 liter seltzer water • 1/2 cup Spice Box Whiskey (optional) Combine ice cream and 1 1/2 cups pumpkin. You can do this by hand or with a mixer. Freeze for at least 2 hours so that it is firm. When you are ready to serve mix the remaining pumpkin, seltzer, cider and whiskey in a 4 quart punch bowl. Float balls of the ice cream mixture on top.
Happy Halloween!