Pumpkin Ale Sweet Bread

Pumpkin ale is sold in the fall…it was not available when I made this so I used a Ginger Beer which worked really well. From October 2013 Chatelaine

1 3/4 cups all purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
2 eggs
1 cup brown sugar
1 cup pure pumpkin puree
1/3 cup pumpkin ale
1/4 cup canola oil
1 tsp vanilla

Glaze
2/3 cup icing sugar
2 tbsp pumpkin ale
1/4 cup pepitas

• Preheat oven to 350 F.  Lightly spray a 9x5 inch loaf pan with oil.
• Stir flour with baking soda, pumpkin pie spice and salt in a medium bowl.
• Whisk eggs with brown sugar in a large bowl.  Whisk in pumpkin puree, 1/3 cup ale, oil and vanilla.  Whisk flour mixture into pumpkin mixture until combined.  Scrape into prepared pan (batter will be thick).  Smooth Top.
• Bake in centre of oven until loaf is dark golden and a skewer inserted in centre of loaf comes out clean 60 to 65 minutes.  Transfer to a rack.  Let stand 15 min.  Run a knife along edges of loaf pan and transfer loaf to rack.
• Whisk icing sugar and pumpkin ale in a small bowl.  Spoon over top of loaf and sprinkle with pepitas.

Pumpkin Spice Snacking Cake

This is a great snacking cake for any time of the year.  From the Milk Calendar 2014.

2 cups whole wheat flour
1 cup all purpose flour
1/2 cup unsalted green pumpkin seeds, chopped
2 tsp ground cinnamon
2 tsp ground ginger
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
1 cup canned pumpkin puree
2/3 cup plain yogurt (not fat free)
2 tsp vanilla extract
1 cup milk

1. Preheat oven to 350F.  Line a 13 x 9 inch metal cake pan with parchment paper or oil; butter foil, if using.  
2. In a bowl, whisk together whole wheat flour, all purpose flour, pumpkin seeds, cinnamon, ginger baking powder, salt and baking soda.  In a large bowl, using an electric mixer, beat butter, sugar and eggs until well blended; beat in pumpkin, yogurt and vanilla.  Using a spoon, stir in dry ingredients alternating with milk, making 3 additions of dry and 2 of milk, just until incorporated.  
3. Spread into prepared pan, smoothing top.  Bake for about 40 min or until tester inserted in the centre comes out clean.  Let cool in pan on a rack for 30 min.  Invert onto a cutting board, peel off paper, then invert back onto rack to cool completely.

Pecan Pumpkin Cheesecake

A nice holiday treat and a change from the traditional pumpkin pie.  From Food and Drink 2003

1/2 cup melted unsalted butter
1 1/2 cups graham cracker crumbs
2 tbsp brown sugar
1/3 cup ground pecans or other nut
2 tbsp unsalted butter, at room temperature
1 1/2 cups cream cheese, at room temperature
3/4 cup brown sugar
1 cup pureed cooked pumpkin, fresh or canned
3 eggs
1 cup sour cream
3 tbsp all purpose flour
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp lemon juice
1/2 cup whipping cream
1 tsp sugar
candied pecans

1. Line base and sides of a 9 inch springform pan with parchment paper and brush sides with 2 tbsp melted butter.
2. Stir together graham cracker crumbs, sugar, pecans and remaining melted butter.  Mix together and pat into bottom and sides of prepared pan.  Chill crust in refrigerator while preparing filling.
3. Preheat oven to 350F.
4. In a large bowl or a food processor, cream butter and cream cheese together.  Scrape down sides, add sugar and beat until light and fluffy.  Scrape sides again and beat in pumpkin.
5. Add eggs one at a time, beating well after each addition.  Beat in sour cream, flour, vanilla, lemon zest and juice.
6. Pour filling into chilled base.  Bake cake in centre of oven for 1 hour.  Leave oven door ajar, turn off heat, and let cake sit in oven for 1 hour.  Chill and remove from pan.
7. Whip cream until soft peaks form then beat in sugar.  Pipe or dollop 10 rosettes of whipped cream around the top edge of the cheesecake.  Top each rosette with a candied pecan.  Place remaining pecans around the top of the cake if desired.

Pumpkin Squares

Instead of Pumpkin Pie, try these squares for something a little different.  They are simple and delicious.  Dress up by drizzling with some cream cheese topping or leave plain.  From Food and Drink 2003

2 cups flour
1/2 cup icing sugar
1 cup unsalted butter, cubed
1 tsp salt
3 eggs, beaten
2 cups canned pureed pumpkin
3/4 cup packed brown sugar
1/3 corn syrup
1/2 cup whipping cream
2 tsp lemon juice
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp allspice or nutmeg
1/2 tsp ground ginger
1/4 tsp salt

TOPPING
2 tbsp butter
2 tbsp cream cheese
1/2 cup icing sugar
1/4 cup milk

1. Preheat oven to 350F.
2. Line a 9 x 13 inch baking pan with parchment paper.
3. Mix flour and icing sugar together with butter and salt in a food processor or by hand until mixture just comes together.  Do not let it form a ball.  Pat into lined baking pan.  Bake for 15 minutes or until golden at the edges.
4. In food processor or blender, combine eggs, pumpkin, sugar, corn syrup, whipping cream, lemon juice, vanilla, cinnamon, allspice, ginger and salt.  Process until well combined.  Scrape sides and process again.
5. Pour over base and bake for 35 to 45 minutes or until centre springs back when touched.  Cool squares.
6. Combine butter and cream cheese with a hand beater until soft and fluffy.  Beat in icing sugar and milk.  Pour into a plastic sandwich bag and cut a small hole in one corner.  Drizzle over squares.  Chill then cut into squares.

Makes 24 squares.

African Style Chicken and Squash Curry

I have had mixed results with adding peanuts to African inspired dishes.  This one thankfully worked out.  You could switch the peanuts to almonds or cashews if you desire.  I used butternut squash here but the recipe also can be used for pumpkin (or any squash you prefer).

12 skinless bone in chicken thighs or 6 breasts
2 tbsp vegetable oil
2 cinnamon sticks, each about 3 inches long
1 tbsp mustard seeds
1/2 tsp whole cloves
2 large onions, chopped
2 tbsp minced ginger root
2 tbsp curry powder
1/2 tsp dried thyme
1/2 tsp hot pepper flakes
salt
3 cups chicken stock
1/2 cup roasted salted peanuts, finely chopped
1 large pie pumpkin or butternut squash peeled and cut into 1 inch chunks, about 6 cups
juice of 1 lime

1. Trim any excess fat from chicken.  If using breasts, cut each in half crosswise to make pieces similar in size to thighs.  Set aside
2. Heat oil in a large pot over medium heat until hot but not smoking.  Add cinnamon, mustard seeds and cloves and saute for 1 minute or until toasted and fragrant.  Add onions and saute for about 7 minutes until starting brown.  Add ginger, curry powder, thyme, hot pepper flakes and 1/2 tsp salt and saute for 2 minutes.  
3. Add chicken and stir to coat with spices.  Add stock and 1/3 cup of the peanuts; bring to a simmer, scraping up bits stuck to pot.  Reduce heat to low, cover and simmer for 10 minutes
4. Stir in pumpkin, cover and simmer, stirring and turning chicken pieces occasionally, for about 30 minutes or until juices run clear when chicken is pierced and pumpkin is tender.  Using a slotted spoon, transfer chicken and pumpkin to a warmed serving dish and keep warm, leaving about 10 pieces of pumpkin in the sauce.
5. Increase heat to high and boil sauce, stirring often and mashing pumpkin to add body, for about 10 minutes or until slightly thickened.  Discard cloves and cinnamon sticks, if desired.  Stir in lime juice and season to taste with salt.  Pour sauce over chicken and pumpkin and sprinkle with remaining peanuts.

Serves 6

Pumpkin Harvest Cheesecake

yum!

3/4 cup chocolate wafer crumbs
1//3 cup finely chopped pecans
3 tbsp butter, melted
1 1/2 cups canned pumpkin
3 eggs at room temperature
1/2 cup firmly packed brown sugar
1 1/2 tsp cinnamon
1/2 tsp each ground ginger and nutmeg
3 pkgs cream cheese, softened
1/2 cup sugar
1 tbsp cornstarch

CRUST:  Heat oven to 350 F.  Combine first three ingredients and press onto bottom of a 9 inch springform pan.  Bake 10 minutes.

FILLING:  Whisk together pumpkin, eggs, brown sugar and spices.  Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture.  Pour over crust.   Bake 50 to 55 minutes or until centre is just set.  Remove from oven and run knife around rim of pan.  Cool thoroughly at room temperature.  Refrigerate overnight.

**drizzle chocolate over cheesecake for a pretty effect.

Chocolate Pumpkin Squares with Maple Whipped Cream

Decadent and wonderful

2 cups chocolate cookie crumbs

1/2 tsp ground cinnamon

1/2 cup butter, melted

1/2 cup cream cheese, softened

3/4 cup packed brown sugar

1 can (14 oz) pure pumpkin

2 eggs

1 tsp vanilla extract

1/2 cup all purpose flour

1/2 tsp each ground cinnamon and nutmeg

1/4 tsp ground cloves

Maple Whipped Cream

3/4 cup whipping cream

1/4 cup pure maple syrup

In bowl, combine cookie crumbs and cinnamon.  Drizzle butter over top and stir to combine well.  Press crumb mixture into bottom of parchment paper lined baking pan.  Bake in 350F oven for about 10 minutes or until set.  Let cool.

Meanwhile, in large bowl, using electric mixer, beat cream cheese and sugar until fluffy.  Beat in pumpkin, eggs and vanilla until combined.  Add flour, cinnamon, nutmeg and cloves and beat on low until just combined.  Pour mixture over chocolate base and return to oven for about 20 minutes or until tester inserted in centre comes out clean and top is firm to the touch.  Let cool completely.  Cover and refrigerate for up to 2 days.

Maple Whipped Cream:

In a bowl, whip cream and maple syrup until slightly firm peaks form.  Cut into bars and serve each with some of the whipped cream.

Pumpkin "Ravioli" tossed with Bacon and Parsley

This is a bit fussy and I was nervous about using the pumpkin, but wow I loved it!  Admittedly I do love squash and the pumpkin had a great fall flavour.  Making the ravioli's takes a bit of time.  Got this out of Food and Drink Autumn 2011.

"Ravioli"
1 tbsp butter
1/4 cup finely diced onion
1 cup canned unsweetened pur pumpkin
1/2 tsp dried sage leaves, crumbled
1/4 tsp salt
pinches each nutmeg and pepper
1/2 cup finely grated Parmesan cheese
1/2 cup extra smooth ricotta cheese
2 eggs
about 2/3 of a 400 g pkg wonton wrappers

Sauce
4 strips bacon, thinly sliced
2 tbsp butter
2 tbsp chopped parsley
pepper to taste
Grated Parmesan for serving

1. Melt butter in  large frying pan over medium heat.  Add onion and stir just until tender, about 3 minutes.  Add pumpkin and seasonings.  Cook, stirring frequently, until pumpkin loses some of its moisture and flavours develop, about 5 minutes.  Remove from heat, turn into a bowl and cool completely.  Stir in cheeses then 1 egg until well blended.
2. Whisk remaining egg with 1 tbsp water.  It's easiest to work with about 10 wonton wrappers at a time.  Spoon 1 heaping tsp filling in centre of each wrapper.  Brush edges with egg mixture.  Pick up wrapper and fold together, pressing out excess air to form a triangle and enclose filling.  Squeeze edges tightly to seal.  Repeat with remaining wonton wrappers and filling (freeze any leftover wrappers).
3. Bring a large pot of salted water to a boil to cook ravioli.  Meanwhile in a large wide pan or frying pan, cook bacon until fairly crispy.  Keep warm.  Add ravioli to boiling water.  Cook until tender, 4 to 5 minutes.  Drain very well.  Add butter to bacon in pan, stirring until melted.  Then add ravioli, parsley and pepper.  Stir very gently to coat, serve with additional Parmesan.

Serves 4

Spicy Pumpkin Hummus

This sounds weird but is delicious!  Make the crackers and you will never buy them again but if you don't have time just buy some.  I used an Indian Masala and they came out great! Based on a recipe from Food and Drink Autumn 2011

1 can chickpeas (540 ml) rinsed and drained well
2 garlic cloves, minced
1/4 cup each lemon juice and water
1/2 cup canned unsweetened pure pumpkin
1 tsp cumin
3/4 tsp salt
1/4 tsp cayenne or to taste
1/3 cup olive oil

Crackers
Flour tortillas, large or small
Olive oil
Indian Masala

1. If making crackers, preheat oven to 400F.
2. Place chickpeas, garlic, lemon juice and water in a food processor.  Whirl until smooth.  Add pumpkin and seasonings.  Whirl.  With motor running, drizzle in oil until blended.  Taste and add more lemon juice or cayenne if needed.
3. Lightly brush surface of as many tortillas as you like with oil, sprinkle with masala.  Place in a single layer on a baking sheet.  Bake until crispy, 7 to 9 minutes.  Cool, then break into large crackers.

Pumpkin Cupcakes

These are definitely kid approved!  Great for Halloween or any time, kids can help decorate once they are done.  Based on a recipe from Todays Parent magazine October 2009.

2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp each ground ginger, nutmeg and allspice
1/2 cup unsalted butter, softened
1 1/3 cups granulated sugar
2 large eggs
1 cup canned pumpkin puree
1/2 cup milk
Icing and decorating supplies

Preheat oven to 350F.  Line 16 muffin tin compartments with paper cupcake liners
In medium bowl, whisk flour, baking powder, baking soda, salt cinnamon, ginger, nutmeg and allspice.  Set aside.

Using an electric mixer, beat together butter and sugar until light and creamy - about 3 to 4 minutes.  Add eggs, one at a time, beating well after each.  Beat in pumpkin puree.  On low speed, alternately stir flour mixture and milk into butter mixture, starting and ending with the flour.  Mix until just combined.

Pour the batter into prepared cupcake liners, filling each 3/4 full.  Bake in preheated oven for 20 to 25 minutes; they're done when a toothpick poked into the middle of a cupcake comes out clean, with no batter clinging to it.  Let the cupcakes cool for 5 minutes, then remove from pan to cool completely.

Ice and decorate!