Pumpkins

Recipes

1. Winter Squash Soup with Roasted Pumpkin Seeds

   Chef Susur Lee is renowned for his creative, complex, Asian-inflected dishes at his restaurants in Toronto, Manhattan, and Singapore. But one of his favorite cold-weather comfort recipes is this remarkably simple squash soup, which he sweetens with a little honey and garnishes with roasted pumpkin ...
2. Spiced Butternut Squash Pie with Glazed Pumpkin Seeds

   Instead of making pumpkin pie again this holiday season, make this butternut squash pie. Kids love the pumpkin seed topper.
3. Pumpkin Pie Nog

   A serving of this autumn-perfect drink is like pumpkin pie in a glass.

Articles

1. Slow Cooker Pumpkin Granola

   Sat, 18 Aug 2012

   I'm pushing it. It's still summer, I know. I can't help it --- we picked out all the school supplies and then the pumpkin candle aisle got me.  And all of a sudden I NEEDED a bit of fall right this very second. The kids start school again on the 27th, and even though the weather is still hot out (this is actually the SF Bay Area's best weather of the year; if you ever come for a visit, pick somewhere between the end of August through the first week of October if you can swing it) (and by hot, I mean 75 which I know for a lot of you isn't hot but we're big babies here, so feel free to completely ignore me), and I'm still doing laundry from last week's beach trip I wanted something fall-ish. so I made granola.  My friend Jennifer ( not this one or this one or this one or this one ) made a batch of granola to take on our beach trip and we ate it every day over greek yogurt in the room so we didn't pay the *exorbitant* hotel breakfast prices. this isn't her recipe; she says she doesn't really have one. I've made granola in the slow cooker before, and like that I can wander away from it and not have it burn. I wanted to use leftover canned pumpkin , so it did need to cook longer than I thought it should so it wasn't a soggy mess. And, you should put dried fruit in near the end so they don't shrivel up on you. enjoy! The Ingredients. serves 12 (lasts 5-7 days in our house over yogurt for breakfast for 5 people) (freezes well, the raisins will get hard, but then soften again) 5 cups of rolled oats (we use certified gluten free) 3/4 cup canned pumpkin puree 1/2 to 3/4 cup honey (start with the smaller amount) 1 cup whole almonds (or use toasted pumpkin seeds ) 1 cup dried cranberries/raisins or mixture (add last hour) 1 tablespoon pumpkin pie spice 1 teaspoon ground cinnamon 3/4 teaspoon kosher salt The Directions. Use a large slow cooker -- I used a 6.5-quart. It's not a typo that I didn't add any butter or oil; I wanted to see if it would work without any, and it did! The pumpkin helped to coat the oats and provided enough moisture to keep it from burning and the honey did a good job of providing sweetness and a bit of a binder. Stir everything but the dried fruit in. The honey will be gloppy--- just stir the best you can. Cover, and cook in a vented slow cooker (prop lid open with chopstick or wooden spoon) on high for 4 hours, stirring every 30 minutes or so. Add dried fruit the last 30-minutes to an hour. There really isn't an exact science here--- when you're happy with the texture and the consistency, it's done! Let cool completely-- the oats will get a bit harder and crispier after cooling (you can spread it all out on layers of foil or paper towels or parchment paper on the counter to speed up the cooling process). Store in an airtight container in either the fridge or the freezer. Hey Steph, how come you don't just bake it in the oven? Honestly, it's easier for me to set a timer for 30 minutes and come back and stir the pot throughout the day then it is for me to camp out in the kitchen for 30-45 minutes straight and stir every 5-10 minutes to keep the granola from burning. I just don't have that type of time unless the kids are asleep, and this way they can help stir. It's a lifestyle choice--- someday they won't be attached to my leg and I can open the oven door safely, but for now, it's just not an option! :-) Happy (almost) fall, and Happy (almost) school season! Stay Tuned this fall, because I'm going to be hosting daily giveaways again!! Also, it's time to reorder a new copy of Totally Together: Shortcuts to an Organized Life --- I'm so happy and proud of the way this journal turned out and has been received; thank you! bonus fun photo of a Pismo Beach Crab! . . . . Make sure to visit my store page for my books, recommended slow cookers, and other fun slow-cooking stuff. Thank you for your support! --steph
2. Pumpkin Pie Filling: Buy It vs. Make It

   Thu, 1 Nov 2012

   … remember my first pumpkin pie . I was at the supermarket ..... I noticed cans of pumpkin pie filling stacked in a pyramid ..... festive orange cans of pumpkin puree and pumpkin - pie filling that stack ..... it myself while the pumpkins are fresh? Maybe I …
3. Clever Kids Dessert: Foxy Pumpkin Pie

   Fri, 23 Nov 2012

   To Make Foxy Pumpkin Pie : Gently spread whipped topping on either side of the pie for the white fur. Make two tiny dollops of whipped topping for the …

Videos

1. 
   How to Make the Perfect Pumpkin Pie

   Fri, 10 Jun 2011

   … we are whipping up the perfect pumpkin pie . Now, we've done a little spin on nutrition on pumpkin pie and made it even more lushes by ..... doesn't like posses with the pumpkin pie . I have our ingredients all laid …

   pumpkin found at 1:10, 7:19

   1 teaspoon of vanilla extract, one 15 ounce can of solid packed pumpkin , 1 teaspoon of brown cinnamon, 1 teaspoon of brown ginger, the extra quarter teaspoon of salt, a quarter of a teaspoon of

   sugar gets nice and mixed in. Now, were ready to in or pumpkin . So, just add that in. I always use a rubber spatula just to help me scrape out any ingredients. This is such a handy little tool. So, whisk that pumpkin in, smell so good, cinnamon, ginger. This gonna have a nice kick both from the pepper, but also from the ginger. I
2. 
   How to Cook Cranberries

   Mon, 19 Dec 2011

   … cranberries, and half a cup of roasted pumpkin seeds . So, there are a few steps ..... s just fold in some of our roasted pumpkin seeds and it goes on. Look at that ..... it, then you can fold in your pumpkin seeds . Oh, delicious. Really …

   pumpkin found at 0:10, 4:19

   Well, today, I'll be showing you how to make a Cranberry, Clementine, Pumpkin Seed Conserve. That's a tongue twister for you. Yes, we'll be making this fruity, flavorful, lovely, jolly. So, what you'll need for this is three clementines, one and a quarter cups of sugar, one cup of water, one 12-ounce bag of fresh cranberries, and half a cup of roasted pumpkin seeds . So, there are a few steps to making this conserve, but first of all, in a medium saucepan, we're gonna get it

   nice and cold and then, after that, we can stir in the pumpkin seeds and it's ready to serve. So, we've taken our cranberry clementine preserved from the fridge. It's been in there for about 3 hours, nice and cold now, that is looking and smelling fantastic. So, before you serve that up, let's just fold in some of our roasted pumpkin seeds and it goes on. Look at that. Just beautiful. And this can-- could be kept in the refrigerator for up to two to three weeks. So, when you're ready to serve it, then you can fold in your pumpkin seeds . Oh, delicious. Really beautiful, colorful. What a fantastic conserve to make at home. So, there you go. That is how you make a cranberry, clementine, pumpkin seed conserve.
3. 
   How to Make Glazed Sweet Potatoes

   Thu, 9 Jun 2011

   … tablespoon of vegetable oil. We have 1/4 teaspoon of pumpkin pie spice. We have 1/4 teaspoon of salt, and then we ..... until it caramelize and melts having good. Then, our pumpkin pie spice and the remainder of our salt. Just toss that …

   pumpkin pie found at 0:42, 3:01

   We have 1 tablespoon of vegetable oil. We have 1/4 teaspoon of pumpkin pie spice. We have 1/4 teaspoon of salt, and then we have also 1/4 cup of toasted pecans, which have been coarsely chopped.

   make this glaze until it caramelize and melts having good. Then, our pumpkin pie spice and the remainder of our salt. Just toss that right in. Now, were gonna reserved the pecans, we're gonna save this

Food Blogs We Love

1. Gluten-Free, Dairy-Free Spiced Pumpkin Pie Recipe

   Sat, 19 Nov 2011

   … Free, Dairy-Free Spiced Pumpkin Pie Pumpkin Pie , along with Apple Crisp, are our family ..... and I think it goes well with pumpkin pie filling. Fortunately, gluten ..... the crust, I did make my own roasted pumpkin for the filling. Using roasted …
2. Caramel Spice Super Pumpkiny Pumpkin Pie with Brown Butter Crust, or how I fought the ubiquitous pumpkin pie post and lost.

   Mon, 21 Nov 2011

   … make this pumpkin pie different ..... reducing the pumpkin puree to make it more ..... cooking the pumpkin puree down helps ..... love with pumpkin pie again. Chang ..... recipe for pumpkin pie as I wanted ..... do stock pumpkin puree in my cupboard …

How To

1. 
   How to Make Pumpkin Pie

   Sat, 1 Jan 2000

   Pumpkin pie , that perennial favorite, usually features ..... recipe. Meantime, here are some tips for pumpkin - pie perfection: It's fine to use a store ..... graham-cracker or flaky) for your pumpkin pie . If you want to make your own, try …
2. 
   How to Make Cheesecake

   Sat, 1 Jan 2000

   … of flavors ranging from lemon and chocolate to pumpkin . New York Cheesecake, this one below from Better ..... filling. The small size makes it a perfect dessert. Pumpkin -Caramel Cheesecake Pumpkin , gingersnaps, and caramel: The fabulous flavors …
3. Cookies, Cakes, and Pies

   Sat, 1 Jan 2000

   … Browned butter icing and hazelnut brittle top off these sweet little pumpkin cupcakes. They make a great party dessert. Tint the frosting with a ..... for this classic holiday recipe that utilizes the convenience of canned pumpkin .