The time to carve jack-o-lanterns is over and the peppermint lattes are out, but you can still satisfy your pumpkin cravings. Here are five comforting recipes to hold you over till you have Thanksgiving pumpkin pie.
Pumpkin Brownies
Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 eggs
1/4 cup cocoa powder
1/2 cup semi-sweet chocolate chips
1/2 cup pumpkin puree1/2 cup chopped walnuts
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it’s evenly moistened. Divide the batter in half in two separate bowls.
3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
Recipe from:allrecipe.com
Pumpkin Chili
Ingredients:
4 cups water
1 (15-ounce) can canned crushed tomatoes
1 (15-ounce) kidney beans, drained
1 (15-ounce) can pureed pumpkin
1 cup chopped onion
1 cup chopped red bell pepper
1 cup uncooked bulgur
1 cup chopped Serrano chili pepper
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon cumin
1 teaspoon salt
Directions:
Place all ingredients in a large saucepan, stir well to combine, and bring to a boil over high heat. Reduce to medium-low and simmer, covered, 35 minutes. Serve warm.
Recipe from: pumpkinrecipes.org
Pumpkin Pancakes
Ingredients:
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup skim milk
1/2 cup pumpkin puree
2 large eggs, separated
2 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
Instructions:
1. In a large bowl, whisk together the flours, sugar, baking powder, pumpkin pie spice, and salt.
2. In a separate bowl, combine the milk, pumpkin puree, egg yolks, melted butter, and vanilla extract together, mixing well until smooth.
3. Add the wet ingredients to the dry ingredients, mixing with a spatula until just combined.
4. In another small bowl, using an electric hand mixer (or whatever you have on hand), beat the egg whites until thick and stiff.
5. Gently fold the egg whites into the pancake batter, mixing until smooth.
6. Meanwhile, heat a frying pan over medium heat.
7. Lightly spray the pan with cooking spray, and, in 1/4-cup increments, cook each pancake until lightly browned on each side, about 1 minute per side.
8. Repeat with the remaining batter.
9. Top with your favorite syrup, and enjoy.
Recipe and photo from: The Curvy Carrot
Pumpkin Pasta Sauce
Ingredients:
1/4 c. butter
1 medium-sized shallot, minced (You can use 1/2 a small onion in place of the shallot if you want. However, the shallot does provide a nice mild flavor.)
3 cloves garlic, minced
1 15 oz. can pumpkin puree
1/2 c. chicken stock
3/4 c. milk
1 1/4 t. salt, more or less to taste
1/2 t. black pepper, more or less to taste
1/8 t. nutmeg
1/4 c. diced parsley
Directions:
1. Melt the butter in a large skillet over medium heat. Add the shallot and garlic; cook for 2-3 minutes, until shallots are tender.
2. Reduce heat to low and stir in the pumpkin puree. Cook for 2 minutes. Add the chicken stock, milk, salt, pepper and nutmeg. Stir to combine and simmer over low heat for about 5 minutes. Taste and adjust the salt and pepper, if needed. Stir in the parsley. Serve over pasta.
Recipe from: stolenmomentscooking.com
Pumpkin Lasagna
Ingredients:
1/2 pound sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese
Directions:
1. In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.
2. Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.
3. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 6 servings.
Recipe and photo from: tasteofhome.com
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