Tag Archives: pumpkin

How to Grow Fall Vegetables and What to Do With Them

Sweater weather is here, but growing season is far from over. Just because the days are shorter and the temperatures are dropping, it doesn’t mean you have to abandon your garden. Want your very own harvest of autumn produce? Here are the fall vegetables you should consider and some recipes to try once they’re ready to pick.

How to Grow Garlic

If you’re new to fall gardening, growing garlic is a good place to start. If you’ve ever wonder how to grow garlic, it can be easily planted mid-autumn in a sunny spot with soil that is well-drained. Separate the cloves and set them with the pointed end up and the root side down in rows that are at least one foot or 30 centimetres apart — and you should have some new bulbs by late fall. Take your freshly harvested garlic and roast it, pickle it or add it to  your favourite dishes. Interested in growing garlic indoors? While you can’t grow bulbs if you don’t have any outdoor space, you can easily grow garlic greens in a pot on a sunny window ledge. In about 7 to 10 days, you can snip the greens and add them to soups, salads, baked potatoes and more.

A chicken breast cooked to a golden finish with whole cloves of garlic and a creamy sauce

Get the recipe for The Barefoot Contessa’s Chicken With Forty Cloves of Garlic

How to Grow Cauliflower

It may be the most challenging vegetable in the cabbage family to cultivate, but fall is the perfect time for growing cauliflower. The secret is to start your seeds indoors about four weeks before you plan to plant them. Once the seedlings are ready, select a spot in your yard where they’ll get lots of light and be sure to water them so they grow quickly. Plant them outside when it’s between 18°C and 24°C for a late fall or early winter harvest. Once the florets are densely formed, the cauliflower is ready to harvest. Serve as a side dish with Sunday roast, toss it into a stir-fry or use it in a low-carb mac and cheese.

Cauliflower prepared popcorn style with a red Korean gochujang sauce

Get the recipe for Korean Gochujang Cauliflower Popcorn

How to Grow Beets

Beets are a fall harvest favourite that is best grown from seeds. Plant them in mid-summer or early fall — at least eight weeks before the first heavy frost — in an area with full sun and well-loosened soil. To speed up germination, soak the seeds in water for 24 hours before planting. After planting, add a thin layer of mulch to keep the roots cool on warmer days. When you’re growing beets, you’ll want to give them water regularly to develop healthy roots. Harvest when they’re anywhere from the size of a golf ball to a tennis ball. And don’t discard those greens! They’re packed with nutrients and a tasty whether sautéed on their own or added to pastas and soups.

Roasted red beet quarters tossed with fresh tarragon and parsley

Get the recipe for Valerie Bertinelli’s Roasted Beets With Herbs

How to Grow Brussels Sprouts

It takes patience to grow Brussels sprouts, but they are an easy crop that takes up minimal space in your garden. The seeds have to be planted six to 10 weeks before the first frost in rows three feet or 90 centimetres apart. Water them weekly and harvest after the first fall frost for the sweetest flavour. Twist them off the stem when you’re ready to cook them and any remaining sprouts will stay on the plants through part of the winter, even after the snow has begun. If you plant your seeds in the fall, don’t expect any sprouts until late winter or early spring. Roast them with bacon and maple syrup, shave them into a salad or even try them in your air fryer.

Get the recipe for Orecchiette With Vegan Sausage and Brussels Sprouts

How to Grow Broccoli

Growing broccoli takes time and extra care. You’ll have to plant the seeds in early fall, well before the first frost of the season. Plant them 18 to 24 inches or 45 to 60 centimetres apart in well-drained soil that gets at least eight hours of sun per day, ideally a partially-shaded area. There are so many ways to enjoy fresh broccoli, whether you include it in a sheet pan dinner or serve it steamed with melted Cheddar on top.

Slices of beef and broccoli florets on wooden skewers with teriyaki sauce

Get the recipe for Broccoli Beef Skewers With Teriyaki Glaze

How to Grow Pumpkins

Bright orange gourds and fall go hand in hand. Early June is the time to start thinking about planting as the seeds need warm soil to get started. They also need ample space for the long, rambling vines. Once planted, give them a deep watering of about one inch per week and adjust the amount depending on rainfall to prevent the vines from rotting. Once the pumpkins begin to grow on the vines, you’ll need to raise them off the ground using supports for even colouring and shape. If you have limited space, but still want to grow a pumpkin or two, plant smaller sugar pumpkins that are perfect for cooking and baking. They’re perfect for pies, cakes and soups.

Orange pumpkin soup served in white bowls topped with fresh herbs

Get the recipe for Vegan Pumpkin Soup

Don’t know the difference between butternut and acorn squash? Our ultimate squash guide breaks it down for you.

These Pumpkin Pie Squares With Candied Pecans is the Fall Dessert You’ve Been Craving

It’s fall! Which means, it’s time to celebrate with a pumpkin dessert. Pumpkin bars, cookies and loaves are among my favourite, but you can’t forget the most important of all — pumpkin pie. These Baking Therapy pumpkin pie bars have a rich and smooth filling blended with warming spices like cinnamon, ginger and clove, as well as a gingery cookie crust. Serve with fresh whipped cream and spiced candied pecans for a little crunch. Once you try these babies, I promise you’ll be hooked!

Pumpkin Pie Squares With Spiced Candied Pecans

Prep Time: 15 minutes
Bake Time: 90 minutes
Total Time: 1 hour and 45 minutes
Servings: 12 to 16 squares

Ingredients:

Crust
1 cup gingersnap cookie crumbs
1 ⅓ cup (9 full sheets) graham cracker crumbs
¼ cup brown sugar
¾ tsp ground cinnamon
7 Tbsp butter, melted

Filling
⅔ cup brown sugar
2 eggs
2 egg yolks
1 can (300 ml) sweetened condensed milk
3 ⅓ cup (796 ml can) pumpkin puree
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
2 tsp vanilla extract
½ tsp salt

Pecans
½ egg white
2 Tbsp granulated sugar
2 Tbsp brown sugar
1 tsp cinnamon
¼ tsp salt
½ tsp vanilla extract
1 ½ cups whole pecans

Directions:

1. Preheat oven to 350°F. Line and grease a 9-inch square pan.

2. Start making the crust. Pulse the gingersnap cookies and graham crackers into a fine crumb in a food processor or use a resealable plastic bag and crush with rolling pin. Add to a bowl with brown sugar, cinnamon and melted butter. Mix together until it resembles wet sand. Transfer to pan, press mixture down and bake for 10 minutes.

Related: Our Baking Expert Reveals 10 Baking Supplies You Can’t Live Without

3. While the crust is baking, whip up the filling. In a large bowl, whisk together the brown sugar, eggs and egg yolks. Add the condensed milk, pumpkin puree, cinnamon, ginger, nutmeg, cloves, vanilla and salt. Whisk until fully combined.

4. Pour the filling over the crust and bake in the oven for 20 minutes, then lower the oven to 325°F and bake for another 30 minutes. The centre should be firm and the sides will start to pull away from the pan. Let cool completely in pan.

5. Whisk together egg white,  sugar, brown sugar, cinnamon, salt and vanilla. Toss in the pecans. Bake at 300°F for 25-30 minutes, stirring every 15 minutes.

6. Slice into 12 or 16 squares and serve with fresh whipped cream and candied pecans for crunch.

Like Sabrina’s baking? Check out her ginger molasses cookies and the best ever sticky toffee pudding.

This Vegan Pumpkin Soup Has a Super-Secret Immune-Boosting Ingredient

Pumpkin soup is the quintessential autumn dish. It’s sweet and creamy with earthy tones and can be pantry-friendly or not, depending if you’re using canned or fresh. This vegan pumpkin soup recipe is a bit different because we’ve snuck in immune-boosting foods inside. Most soups start with a base of onions, garlic and ginger, just like this one — but did you know, these ingredients have antiviral, antibacterial and antioxidant properties? They’re also loaded with nutrients like vitamin C, selenium and zinc. But the super-secret immune-boosting ingredient here is… turmeric. That golden, bright spice has been heavily studied for regulating the immune system. It’s important to add a pinch of black pepper when cooking with turmeric to make it more absorbable in the body. This soup will warm you up in cooler weather and definitely send you back for seconds and thirds.

Vegan Pumpkin Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 bowls of soup

Ingredients:

Soup
1 medium pumpkin (red kuri or kabocha squash also work well) or 3 cups unsweetened pumpkin puree (2 x 398 ml canned pumpkin)
2 tsp coconut oil
1 yellow onion, diced
2 garlic cloves, minced
1 heaping tsp minced ginger
½ tsp ground turmeric
½ tsp ground cinnamon
½ to 1 tsp sea salt, depending on taste
Pinch pepper
2 carrots, sliced
1 cup coconut milk
1 ½ cups veggie broth

Optional Garnish Toppings
2 tsp maple syrup
Drizzle of coconut milk
Squeeze of lime or lemon
Fresh cilantro, mint or parsley
Pinch of unsweetened shredded coconut
Small handful chopped walnuts

Directions:

1. If you’re using fresh pumpkin or squash, peel it, de-seed it and cut it into chunks.

2. Place a large pot over medium-high heat and add the coconut oil.

3. Toss in the onions, once they become golden, add in the garlic, ginger, turmeric, cinnamon, salt and pepper.

Related: 20 Hearty Vegetable Soup Recipes Just in Time for Sweater Weather

4. Mix everything around so it’s coated in the spices. If your pot is becoming too dry, add a bit more coconut oil.

5. Drop in the carrots and if you’re using fresh pumpkin, add in the chunks. Toss to mix.

6. If you’re using canned pumpkin, spoon it in now, then pour in the coconut milk and broth. Stir. Bring to a boil, cover the pot and simmer for 15-20 minutes.

7. After 20 minutes, blitz the soup until it’s creamy. If you’re using a blender, be very careful as the soup will be scorching hot.

8. Once blended, taste and re-season with salt and pepper if needed. For an extra hit of sweetness add a few tsp of maple syrup. Top each bowl with a drizzle of coconut milk, a squeeze of lime or lemon, fresh herbs, shredded coconut and chopped walnuts if you’d like.

If you enjoyed Tamara and Sarah’s vegan pumpkin soup recipe, be sure to check out their simple miso chicken or no-bake chocolate oat bars.

No-Bake Pumpkin Spice Latte Pretzel Pie (No Pastry Skills Required!)

For those who avoid making pie dough at all costs, this cream pie-style “PSL” is just the ticket. A no-bake, salty-sweet pretzel crust holds a stove top pumpkin-coffee filling, all topped with maple whipped cream. It’s a taste of fall’s famous café beverage in delicious dessert form, and perfect for autumnal entertaining this Thanksgiving and beyond.

No-Bake Pumpkin Spice Latte Pretzel Pie

Prep Time: 20 minutes
Cook Time: 15 minutes
Cool Time: 3 hours
Total Time: 3 hours 35 minutes
Makes: 1, 9-inch pie

Ingredients:

Pumpkin Spice Latte Pudding
1¾ cup whole milk
¾ cup canned pumpkin purée (not pie filling)
1½ Tbsp ground coffee (regular or decaf), plus more to garnish
½ cup dark brown sugar
½ cup cornstarch
5 large egg yolks
1 tsp pumpkin pie spice
½ tsp kosher salt
2 Tbsp unsalted butter, at room temperature
1 tsp vanilla extract

Pretzel Crust
20 pretzel twists (from a 200g bag, about 1/3 bag)
16 square or 8 sheets (150g, 1 sleeve) graham crackers
½ cup dark brown sugar
¼ tsp kosher salt
½ cup unsalted butter, melted

Topping
1 cup fridge-cold heavy cream
1 Tbsp fridge-cold maple syrup

Directions:

Pumpkin Spice Latte Pudding
1. In a medium saucepan, whisk to combine milk, pumpkin and coffee. Heat over medium-low heat, whisking often, until steaming.
2. Meanwhile, in a medium heatproof bowl, whisk to combine brown sugar, cornstarch, pumpkin pie spice and salt; whisk in the egg yolks.
3.
Temper the egg mixture by pouring in one-third of the hot milk mixture while whisking constantly. Return tempered egg and milk mixture to the pot and continue to whisk constantly for 5 to 10 minutes, until the mixture has thickened considerably. Make sure a few large bubbles pop in the centre – this ensures an enzyme in the egg breaks down so your pudding will stay firm, not loosen once cool.

4. Remove the pot from the heat and whisk in butter and vanilla. Press through a fine mesh sieve over a large clean bowl, discard any coffee solids in the sieve and press plastic wrap directly on the surface of the pudding.
5. Cool to almost room temperature, and then refrigerate until chilled, about 2 hours.

Pretzel Crust
1. In a food processor or blender, pulse pretzels, graham crackers, brown sugar and salt until pulverized.
2. Tip into a large bowl and stir in melted butter until fully combined and mixture holds together when pressed between two fingers (if it won’t hold its shape, add more melted butter or plain water, 1 tablespoon at time until it does).
3. Firmly press the crust into the bottom and up the sides of a 9-inch pie plate.
4. Refrigerate the crust to firm up while you wait for the pudding to cool down.

Assembly
1. Once the pudding mixture has cooled and the crust is chilled, spread the cold, thick pudding evenly over the crust using an offset spatula or the back of a spoon to help.

2. Place the same piece of plastic wrap over the pudding portion of the pie again and refrigerate to firm up and come together, at least 1 hour or up to 2 days (before topping with whipped cream).

Topping
1. Right before serving, whip the cream to medium-stiff peaks, adding the maple syrup when it’s almost reached its full volume.

2. Remove plastic wrap from pie and dollop or pipe over whipped cream, swooshing haphazardly or being neat and tidy. Sprinkle with a touch of additional ground coffee. Slice and serve.

Here are 50 more creative recipes to use up the rest of that can of pumpkin purée, plus 45 perfect pumpkin desserts and 30 delicious ways to get your pumpkin spice fix.

Savoury Pumpkin, Feta & Sage Muffins You’ll Crave More Than Cornbread

It’s fall, so you know what that means: cue pumpkin everything! But instead of opting for all the sweet treats, think savoury for a change. We wanted to make a muffin that would stand up to its cornbread contender and taste equally full-flavoured with hints of sweetness. The marriage of pumpkin, feta and sage makes for a sweet, salty and earthy flavour that achieves just that. A quick tip: when buying pumpkin puree, grab the unsweetened, sugar-free stuff. And, if you like a little extra texture, you can always dice up about 1 cups’ worth of pumpkin or butternut squash, roast it and fold it into the batter along with the feta and sage for extra bite. Slather some butter on these when warmed, or eat them as is – either way, they make for the perfect addition to your autumn menu.

Savoury Pumpkin, Feta & Sage Muffins

Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 35 minutes
Servings: 9 muffins

Ingredients:

2 cups almond flour
2 tsp baking powder
¼ tsp sea salt
Pinch of pepper
½ cup + 2 Tbsp pumpkin puree
2 eggs
2 Tbsp extra-virgin olive oil
2 Tbsp almond milk
1 tsp maple syrup
½ cup crumbled feta
2 Tbsp fresh sage, finely chopped
3 Tbsp pumpkin seeds

Directions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the dry ingredients.
3. In a separate bowl, whisk together the wet ingredients (pumpkin puree, eggs, oil, milk and maple syrup). Then pour the dry ingredients into the wet bowl and mix to combine. Fold in the feta and sage.

4. Oil a muffin tin or add liners to them, pour about ¼ cup of batter into each muffin hole.

5. Top the muffins with pumpkin seeds and bake in the oven for 25 minutes or until an inserted toothpick comes out clean. Ensure the muffin tray is placed on the top rack of the oven to prevent the bottoms from burning.

We’re here to keep you salivating with these 20 perfect pumpkin recipes that aren’t dessert. Still craving sweets? Try these 30+ warm and cozy fall treats.

Tasty Thai “Fall” Rolls with Pumpkin-Coconut Sauce (That You Can Make Ahead!)

A Thai-style appetizer with a Thanksgiving twist, these “fall” rolls offer a light bite before the main event. Inspired by the fresh summer rolls enjoyed at Thai restaurants, this autumnal version with roasted sweet potato and cabbage, soba noodles and peanuts is paired with a savoury coconut milk and pumpkin sauce spiced up with sriracha and juicy lime. They’re healthy, easy to prepare and can be made ahead up to one day – a bonus when holiday entertaining

Create your own filling to use up leftovers like roasted Brussels sprouts and squash, or add a bit of protein with shredded roasted turkey. You can even wrap up a Thanksgiving meal with all the trimmings. There are no rules to roll.

Fresh Thai “Fall” Rolls with Pumpkin-Coconut Dipping Sauce

Prep Time: 20 minutes
Cook Time: 40 minutes
Cool Time: 20 minutes
Total Time: 1 hour 20 minutes
Makes: 15 to 20 rolls

Ingredients: 

Filling
2 medium sweet potatoes, peeled and cut into ¼-inch sticks
5 cups shredded green cabbage or quartered Brussels sprouts
2 Tbsp toasted sesame oil, plus more for noodles
2 Tbsp soy sauce, plus more for noodles
2 Tbsp rice vinegar
½ (363g) pkg (2 bundles) buckwheat soba noodles 

Coconut-Pumpkin Dipping Sauce
1 (160mL) small can coconut milk
⅓ cup pumpkin purée
Juice of 1 lime
2 Tbsp soy sauce
1 Tbsp maple syrup
1 tsp toasted sesame oil
Sriracha, to taste 

Assembly
15 to 20 rice paper wrappers
3 green onions, sliced into matchsticks
1 cup fresh basil leaves or cilantro leaves
¼ cup roasted peanuts (salted or unsalted), roughly chopped
Black or white sesame seeds

Directions: 

1. Preheat oven to 375ºF. Line a large rimmed baking sheet with parchment paper. Add squash, cabbage, olive oil, sesame oil, soy sauce and rice vinegar, and then toss to combine and spread into a single layer. Roast for 20 minutes, toss and roast for a further 15 to 20 minutes, until vegetables are very tender and beginning to caramelize. Set aside to cool to room temperature, or store airtight in the refrigerator for up to 3 days.

2. Cook noodles according to package directions. Drain, rinse and drain well again. Transfer to a medium bowl and toss with a splash of additional sesame oil and soy sauce to coat and prevent the noodles from clumping. 

3. For the sauce, in a medium bowl whisk all ingredients well to combine so no lumps remain. If the coconut milk is cold, there will be lumps that refuse to whisk; if this happens, heat mixture in a pot over low heat, whisking constantly, until they melt. Pour into a serving bowl, or store airtight in the refrigerator for up to 1 week. The sauce will firm as it cools, which tastes great, too – bring to room temperature for a looser dipping sauce consistency. 

4. To assemble, fill a large pie plate or rimmed baking sheet with warm tap water. Have all the filling and assembly ingredients chopped and within arm’s reach. Line a baking sheet or plate with parchment paper and have a few damp paper towels handy. Working one rice paper wrapper at a time, re-hydrate for 20 to 30 seconds in warm water until pliable, and place on a clean service.

5. To the wrappers, in the bottom third leaving a portion of rice paper wrapper exposed at the bottom, add a small amount (about ⅓ cup total) of roasted vegetables, noodles, green onions, basil and peanuts. Tuck in the bottom, then the sides and continue to roll away from you to seal. Place on prepared baking sheet and cover with a damp paper towel to avoid drying out. Repeat with remaining wrappers and filling. If making ahead, wrap each roll individually in plastic wrap and transfer to an airtight container for up to one day; unwrap before serving.

6. Add rolls to plate next to dipping sauce, sprinkle the rolls and sauce with sesame seeds, and then serve. 

With an appetizer covered, it’s time to figure out the main course – here are some hacks to keep stress down in the kitchen.

Pumpkin S’mores Sheet Cake is the Fall Dessert to Make This Season

Just when you thought you’d heard of all the pumpkin spice desserts out there, let us introduce you to this Pumpkin S’mores Sheet Cake. Anything baked in a sheet pan is already party-ready, but top it with silky ganache and fluffy, marshmallow-like frosting and it’s definitely a celebration. Dotted with chocolate chips and punctuated with show-stopping toasted meringue, this recipe is sure to impress this fall.

Pumpkin S’mores Sheet Cake

Bake Time: 28 minutes
Total Time: 90 minutes
Servings: 12 to 16

Ingredients:

Cake
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp pumpkin spice
½ tsp salt
3 large eggs
1 cup granulated sugar
2/3 cups brown sugar
14 Tbsp unsalted butter, melted and cooled
15 ounces pumpkin puree
1 cup chocolate chips

Chocolate Ganache Frosting
6 ounce bittersweet chocolate chips
1 Tbsp unsalted butter
3 ounces heavy cream

Marshmallow Meringue Frosting
3 large eggs whites
1 cup granulated sugar
2 tsp vanilla extract

Directions:

Cake
1. Preheat the oven to 350°F. Line a 9-by-13-inch cake pan with parchment paper and set aside.
2. Sift together the flour, baking powder, baking soda, cinnamon, ginger, pumpkin spice and salt. Set aside.
3. Using a stand or hand mixer, mix the eggs, granulated sugar and brown sugar together on medium speed for 3 minutes, or until pale in colour. Mixing on low speed, add the eggs, one at a time. Stop the mixer and scrape down the bottom of the bowl.
4. With the mixer on low speed, add in half of the flour mixture. Stream in the melted butter and mix until combined. Add in the remaining flour and mix until just barely incorporated. Add in the pumpkin and mix until combined. Stop the mixer and fold in the chocolate chips.

5. Tip the mixture into the prepared pan and spread evenly with a spatula or the back of a spoon. Bake for 28 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
6. Allow the cake to cool completely before spreading the top with the Chocolate Ganache Frosting. Allow the ganache to set (at room temperature or in the refrigerator) before topping with the Marshmallow Meringue Frosting. Use an offset spatula or the back of a spoon to make swirls and peaks with the meringue. Gently toast the meringue with a culinary torch.

Chocolate Ganache Frosting
1. Place the chocolate chips and butter in a heat-safe bowl.
2.
Heat the cream in a small saucepan over medium-high heat until it just begins to simmer. 

3. Pour the hot cream over the chocolate and butter. Let stand for 30 to 60 seconds, then whisk until smooth.
4. Allow ganache to thicken before using (at least 30 minutes at room temperature, or 20 minutes in the refrigerator, stirring every 5 to 10 minutes).

Marshmallow Meringue Frosting
1. Place the egg whites and sugar in the bowl of a stand mixer.  Stir to gently combine. Fill a saucepan with a few inches of water and bring to a simmer. Place the mixer bowl on top to create a double-boiler.  Stirring intermittently, heat the egg mixture until it is 160°f on a candy thermometer.

2. Once the egg whites are hot, carefully move the bowl back to the stand mixer. Whip on high speed with the whisk attachment until the meringue holds medium-stiff peaks, about 8 to 10 minutes. Add the vanilla extract and mix to combine.
3. Spread the meringue on top of the ganache, being careful not to disturb or mix in the chocolate layer underneath. Lightly toast the meringue with a culinary torch.

We’ve got plenty more pumpkin-spiced desserts to make you drool. Start with these 40 perfect pumpkin treats, before exploring these healthy (and genius) recipe hacks using a can of pumpkin and 20 pumpkin pie recipes (if the classic fall dessert is your thing).

Easy No-Bake Pumpkin & Dark Chocolate Granola Bars

Get into the fall spirit with these simple no-bake granola bars with a pumpkin twist! While store-bought varieties are often filled with unhealthy preservatives, these homemade bars contain more wholesome ingredients. The end results produce a delightfully chewy, chocolate snack that encompasses all the cozy flavours of autumn. I recommend using almond butter, as it has a much more neutral taste than peanut butter. This recipe is also vegan and dairy-free, making it an ideal treat for everyone this season.

Easy No-Bake Pumpkin & Dark Chocolate Granola Bars

Prep Time: 15 minutes
Total Time: 60 minutes
Servings: 12 bars

Ingredients:

3 cups quick cooking oats
½ cups natural almond butter
¼ cup coconut oil
¼ cup pumpkin puree
⅓ cup pure maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
½ cup pumpkin seeds
½ cup mini dark chocolate chips

Directions:

1. Grease an 8-inch square baking dish and line with parchment paper. Leave an inch or so of overhang for easy removal. Set aside.
2. In a saucepan over low heat, add the almond butter, coconut oil, pumpkin puree and maple syrup. Whisk until well blended.
3. Remove from heat. Stir in the vanilla, cinnamon, ginger, nutmeg, cloves and all spice. Let cool slightly.

4. Transfer mixture to a large mixing bowl. Fold in the oats followed by the pumpkin seeds and chocolate chips.
5. Transfer mixture to prepared baking dish. Press down gently to firm.

6. Let chill for 60 minutes in the freezer before slicing. To store bars, place in a lidded Tupperware. Can be refrigerated for a week or stored in the freezer for up to a month.

Get your pumpkin fix with these grain-free chocolate chip muffins, vegan pumpkin pie cups with coconut whip or decadent pumpkin pie swirl brownies!

Pumpkin Fettuccine Alfredo

Still craving pumpkin everything this fall? I know I am. So I made a comforting meat-less pasta dish that you can throw together in no time. Consider this a fancy mac and cheese of sorts; creamy, cheesy, smooth…I’ll take one bowl of comfort, please!

Pumpkin_Alfredo_Fettucine_Danielle_Oron-6

For this recipe, I use canned organic pumpkin purée to make it a quick weeknight meal. But if you have time to make your own pumpkin purée, I would recommend roasted a kabocha or butternut squash to really elevate the dish. Both are the perfect amount of sweet, and roast and purée beautifully. This dish is a great way to hold on to that fall feeling before winter arrives!

Pumpkin Fettuccine Alfredo

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 4

Pumpkin_Alfredo_Fettucine_Danielle_Oron-1

Ingredients:
1 lb (454 g) fettuccine
1 Tbsp olive oil
1 ½ Tbsp unsalted butter
2 garlic cloves, crushed
1 Tbsp flour
15 oz can organic pumpkin puree
1 cup table cream or half & half (10%-18%)
1 tsp salt
¼ tsp fresh black pepper
½ tsp fresh thyme
¾ cup grated parmesan cheese

Shaved parmesan
Thyme leaves
Fresh black pepper

Directions:

1. Bring a large pot of heavily salted water to a boil. Cook the fettuccine until al dente, about 8-9 minutes depending on the brand.

2. Before straining, reserve 1 ½ cups of pasta water. Drain into a colander and run cold water over fettuccine until cool to the touch.

Pumpkin_Alfredo_Fettucine_Danielle_Oron-2

3. In a large skillet over medium-low heat, add olive oil, butter and garlic cloves. Sauté garlic for about 2 minutes until fragrant.

4. Add the flour and cook for another 2-3 minutes until it begins to brown and smell nutty.

5. Transfer all of the contents from the skillet into a blender. Add pumpkin purée and table cream to the blender, and purée until smooth.

Pumpkin_Alfredo_Fettucine_Danielle_Oron-3

6. Transfer the sauce back to the pan and place over medium-low heat.

7. Add the salt, pepper, thyme, and parmesan cheese to the sauce and cook until bubbling and thickened.

Pumpkin_Alfredo_Fettucine_Danielle_Oron-4

8. Add the fettuccine and combine. If the sauce is too thick, thin it out with the pasta water (I added about ¾ cup). It will continue to thicken after turning off the heat, so it’s OK if it’s slightly thin. Taste and adjust the seasoning.

Pumpkin_Alfredo_Fettucine_Danielle_Oron-5

9. Serve immediately. Plate the fettuccine and garnish with shaved parmesan, thyme leaves and lots of fresh black pepper.

pumpkin-seed-feature-image

The Best Pumpkin Seed Granola to Make When Pumpkin Carving

Roasted pumpkin seeds are a delicious way to turn your Jack O’Lantern innards into a tasty treat. But this crunchy and flavourful pumpkin seed granola takes your favourite season snack one step further. Crunchy nuts and seeds are mixed with cinnamon and maple syrup, then baked with oats and coconut make a sweet and simple granola you’ll want to eat by the handful. Finish off by stirring in dried cranberries and a little cayenne for subtle heat. Eat for breakfast or save for snacking as you wait for trick-or-treaters.

pumpkin-seed-granola-in-jar

Pumpkin Seed Granola Recipe

Prep Time: 5 minutes
Total Time: 1hr 5 minutes (includes 20 minutes cooling)
Makes: 4-1/2 cups

Ingredients:
1/4 cup maple syrup
3 Tbsp canola oil
2 Tbsp packed brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp cayenne pepper
1-1/2 cups rolled oats
1 cup raw pumpkin seeds (cleaned and dried if removed from carving pumpkin)
1/2 cup shaved coconut
1/2 cup chopped pecans
1/2 cup sunflower seeds
1/2 cup dried cranberries

pumpkin-seed-granola-recipe

Directions:
1. Heat oven to 300°F. Line a rimmed baking sheet with parchment.
2. In a medium bowl, whisk together maple syrup, oil, brown sugar, cinnamon, salt and cayenne.
3. In a large bowl, combine oats, pumpkin seeds, coconut, pecans and sunflower seeds. Pour oil mixture over and stir to combine.
4. Spoon mixture onto prepared sheet and bake until golden, stirring halfway about 35 to 40 minutes.
5. Cool completely and stir in cranberries.

pumpkin-granola-yogurt

Looking for more roast pumpkin seed recipes? Try these Tasty Ways to Use Pumpkin Seeds.

These Paleo Pumpkin Chocolate Chip Muffins are Grain (And Guilt) Free

Just because you’re paleo or grain-free doesn’t mean you should miss out on all of the spectacular baked goods the fall season has to offer.  Pumpkin muffins are classic, but they’re usually made with white flour and white sugar.  Replacing those ingredients with coconut flour and coconut sugar adds a great kick of fibre and a subtle sweet taste that marries well with the spiciness of the ginger and cinnamon. And who can resist a muffin that combines both pumpkin and chocolate? After all, a baked good that can transition from breakfast to dessert is one you want in your repertoire.

Prep Time: 10 minutes
Bake Time: 30 minutes
Total Time: 40 minutes
Servings: 14 muffins

Grain-Free Paleo Pumpkin Chocolate Chip Muffins

Ingredients:
1/2 cup coconut flour
2 tsp baking powder
1/4 tsp sea salt
2 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves

1 1/2 cups pumpkin puree
2/3 cup coconut sugar
1/2 cup coconut oil, melted
6 eggs
1 tsp vanilla extract
1 cup mini chocolate chips

Directions:

1. Preheat the oven to 375°.
2. In a bowl, combine all dry ingredients, except for the chocolate chips.
3. Lightly melt the coconut oil and then whisk together all of the wet ingredients in a bowl.
4. Pour the wet mixture into the dry and stir well, so a smooth batter forms.
5. Using your spatula, fold the chocolate chips into the batter.
6. Line a muffin tin with liners or oil them with a little coconut oil and scoop the batter in.
7. Bake for 30 minutes, or until an inserted toothpick comes out clean.

Looking for more paleo-friendly recipes? Check out these 5 Eggless Paleo Breakfasts (Plus an Epic Grain-Free Granola)

Apple-Brie Pumpkin Soup Season is Here

Now that soup season is upon us, we’re looking to jazz up our old fall favourites, like classic, creamy pumpkin soup. In this mouthwatering version, we’ve added Gala apples to give the soup just a hint of sweetness, then we gave it the full French onion treatment, with a beautiful topping of crispy baguette and melty Brie. This stick-to-your-ribs soup is just what you need to feel like you’re living your best fall life.

pumpkin-apple-soup-with-baked-brie

Photo by Lindsay Guscott
Lindsay Guscott

Baked Brie Pumpkin and Apple Soup Recipe

Prep Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:
3 Tbsp. butter
1 small onion, sliced, about 1 1/2 cups
3 cloves garlic, smashed
1 small pie pumpkin, peeled, seeded and cut into 1-in pieces, about 6 cups
2 Gala apples, peeled and cut into 1/2 pieces, about 3 cups
1 sprig rosemary, plus more for optional garnish
1 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp cayenne
1/2 cup dry hard apple cider
900 ml vegetable stock
1/2 cup whipping cream
8 slices baguette
150g double cream Brie, rind removed and thinly sliced

sugar-pumpkins

Photo by Allison Day
Photo by Allison Day

Directions:
1. Melt butter in a large pot over medium heat. Add onion and garlic. Cook until softened, 5 to 7 min.
2. Increase heat to medium-high, then stir in pumpkin and apples. Season with salt. Sauté until vegetables are lightly golden-brown, 5 to 7 min.
3. Add spices and cook until fragrant, 1 min.
4. Pour in cider. Using a wooden spoon, scrape up any brown bits from bottom of pan. Allow cider to evaporate, 1 to 2 min.
5. Add stock and rosemary sprig. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until vegetables are tender, about 15 min. Remove and discard rosemary.
6. Working in small batches, purée soup in a blender. Return to pot. Stir in cream and cook until heated through, 1 to 2 min.
7. Ladle into oven-safe bowls, then top each with 2 slices of baguette and 2 slices of cheese. Broil on high until cheese has melted and is just starting to brown, about 1 to 2 min.
8. Sprinkle with finely chopped rosemary, if desired, and serve immediately.

pumpkin-apple-soup-with-brie-crouton

Photo by Lindsay Guscott
Photo by Lindsay Guscott

Tip: If you don’t own oven-proof bowls, assemble your Brie toasts on a foil-lined baking sheet instead. Once broiled, simply transfer the toasts to your bowl.

Looking for more fall recipes? Try our Brilliant Ways to Use Butternut Squash.

This Vegan Thai Curry Pumpkin Soup with Coconut Milk Takes Less Than 30 Minutes

A warming bowl of Thai coconut curry soup is made even better with the addition of pure canned pumpkin. A fiery twist on the many squash soup recipes out there, this robust vegan pumpkin version is layered with flavour, coming through with a delicate balance of salty, sour, citrusy, sweet and savoury tastes. Both pumpkin and coconut milk provide dairy-free creaminess to the vegan soup base, which is super satisfying on its own, but can be quickly made into a heartier meal with cubes of firm tofu and shredded bok choy stirred in until heated through. For additional heft, a few spoonfuls of natural peanut butter or a handful of unsalted roasted peanuts would be delicious.  Make this easy vegan pumpkin soup recipe your own, experimenting with the Thai-inspired tastes you find most appealing.

Vegan Spicy Thai Curry Pumpkin Soup with Coconut Milk

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:
2 Tbsp coconut oil
1 Tbsp toasted sesame oil
1 onion, diced
2 cloves garlic, minced
2 Tbsp vegan Thai red or yellow curry paste
1 Tbsp peeled minced fresh ginger
1 (3-inch) stalk lemongrass, bruised
2 cups low-sodium vegetable broth, plus more to thin as needed
1 (15 oz) can pure pumpkin puree or 2 cups fresh pumpkin puree
2 Tbsp tamari or soy sauce
1 (14 oz) can coconut milk, 1 Tbsp reserved for garnish
2 Tbsp lime juice, plus more for serving
1/3 cup shredded Thai basil or fresh cilantro
3 red Thai chilis, sliced or minced

Directions:
1. In a large pot, heat coconut oil and sesame oil over medium heat until shimmering. Add onion, garlic, curry paste, ginger and lemongrass, reduce heat to medium-low, and cook until onions are softened, about 10 minutes.

2. Add broth, pumpkin and tamari or soy sauce. Bring mixture to a boil, reduce to a simmer, cover and cook for 10 minutes. Remove lid and discard lemongrass. Stir in coconut milk and lime juice. Using an immersion blender, puree soup until smooth, or transfer to a blender and puree soup in batches. If soup is too thick for your preference, thin with additional broth until desired consistency.

3. Reheat soup over low heat, ladle into bowls, swirl over reserved coconut milk and top with basil or cilantro and chili. Serve with additional lime juice.

Want more easy pumpkin recipes to make this autumn? See here for 12 Incredible Ways to Hack a Pumpkin and 35 Creative Pumpkin Recipes to Try This Fall.

pumpkin-spice-cookie-cups-with-caramel

Caramel Pumpkin Spice Cookie Cups Are a Fall Must-Bake

Pumpkin spice season is short and sweet, which is why we’re excited to make the most of it. Filled with pumpkin spice — the irresistible combination of cinnamon, nutmeg, ginger and clove, these soft and chewy cookie-cupcake hybrids are a must-bake this fall. Perfect for entertaining, these two-bite cookie cups are filled with salted caramel and topped with a light, whipped cream cheese frosting. Serve with a piping hot latte and you’ve found pumpkin spice perfection.

pumpkin-spice-cookie-cups

Recipe: Pumpkin Spice Cookie Cups with Cream Cheese Frosting

Prep Time: 40 minutes

Chill Time: 30 minutes
Bake Time: 10 minutes
Makes: 24 cookie cups

Ingredients:
Cookie Cups
1/2 cup unsalted butter, melted
3/4 cup granulated sugar, divided
1/4 cup firmly packed light brown sugar
1/3 cup pure pumpkin puree
1 egg yolk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ½ tsp pumpkin pie spice
3/4 tsp baking powder
1/2 tsp cream of tartar
1/2 tsp salt
1/2 tsp cinnamon

Caramel
1 ¾ cups granulated sugar
1/4 cup water
2/3 cup heavy cream
1/2 tsp vanilla extract
1/2 tsp salt

Frosting
1/2 (250 g) package cream cheese, softened
1/4 cup unsalted butter, softened
1 ¾ cups icing sugar
2 tsp heavy cream
1/2 tsp vanilla extract
Garnish: ground cinnamon

pumpkin-spice-cups-with-cream-cheese-icing

Directions:

Cookie Cups
1. In a large bowl, whisk together butter, 1/2 cup granulated sugar and brown sugar until smooth. Whisk in pumpkin, egg yolk and vanilla extract until combined.
2. In a medium bowl, combine flour, pumpkin pie spice, baking powder, cream of tartar and salt. Gradually stir into butter mixture until combined. Cover and refrigerate for 30 minutes, or until chilled.
3. Preheat oven to 350°F. Spray a 24-cup mini muffin tin with nonstick spray.
4. In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Scoop dough one tablespoon at a time and roll into balls. Roll in sugar mixture and place in muffin cups. Gently press back of 1/2 teaspoon measure into centres of dough balls to flatten slightly.
5. Bake 10 minutes, or just until lightly golden brown. Press 1/2 teaspoon measure once again in the centre to maintain the hole. Let cool 10 minutes, transfer to wire rack and sprinkle with remaining cinnamon sugar. Cool completely.

Caramel
1. For the caramel, combine water and sugar in a small heavy-bottomed saucepan.
2. Bring to a boil over medium heat, without stirring, until the sugar turns a medium amber brown, about 5 to 7 minutes.
3. Remove from heat, carefully and gradually stir in cream. Stir in vanilla and salt. Let cool completely.

Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the heavy cream and vanilla until combined. Beat in the remaining icing sugar until light and fluffy.
2. To assemble, fill frosting into a piping bag fitted with a star tip. Fill another piping bag with cooled caramel (slightly heating if too thick). Fill cookie cups with caramel and pipe with frosting. Drizzle with additional caramel and sprinkle with cinnamon. Best served the same day.

Need your pumpkin spice fix? Try these tasty recipes.

An Easy, No-Bake Pumpkin Trifle That’s Right at Home on Your Thanksgiving Table

This lovely layered dessert is complete with all of the spice and flavours of pumpkin pie, minus the hard work of rolling, crimping and baking. Layers of rum-soaked ladyfingers, spice-infused pumpkin, sweetened whipped cream, crunchy toasted walnuts and white chocolate come together for delicious flavours and perfect textures. Simple to toss together for the everyday but special-occasion-worthy, this showstopper pumpkin dessert is a spectacular recipe to make for Thanksgiving.

This dessert doesn’t stop at the end of pumpkin season. It can easily be made into a springtime treat by folding ½ cup lemon curd into the whipped cream in place of 1½ cups pumpkin puree; and omitting the cinnamon, ginger, nutmeg, and allspice. Add 1 cup raspberries or blueberries (or a mix) to each layer instead of 1½ walnuts, and you’ve got an entirely new dessert!

Pumpkin Trifle

Pumpkin Pie Trifle Recipe

Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Serves: 12 to 16

Ingredients:
1 L 35% heavy whipping cream
⅔ cup icing sugar
2 tsp vanilla extract
1½ cups pure pumpkin puree (not pumpkin pie filling)
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp allspice
2 (150 g) pkgs ladyfinger cookies
3 Tbsp rum
1½ cups chopped toasted walnuts
1½ cups shaved or grated white chocolate

Directions:
1. In a large bowl with a hand mixer, beat cream until it holds soft peaks. Slowly add icing sugar and continue to beat until stiff peaks form. Using a rubber spatula, fold in vanilla. Transfer 3 cups of whipped cream mixture into a separate large bowl and fold in pumpkin puree, cinnamon, ginger, nutmeg and allspice. Reserve pumpkin cream mixture and plain whipped cream mixture.

Trifle prebuild

2. In a 9-inch trifle dish, arrange one-third of the ladyfingers on the bottom of dish and brush with 1 tbsp of rum. Layer with about a third of the reserved pumpkin cream mixture, ½ cup (one-third) of the walnuts, one-third of the plain whipped cream mixture and ½ cup (one-third) of the white chocolate shavings. Repeat this process twice, finishing with chocolate shavings. Cover with plastic wrap and chill for at least one 1 hour before serving.

Love to layer? There are more seasonal trifle recipes right this way.

Vegan Pumpkin Pie Cups with Coconut Whipped Cream

Pumpkin-flavoured everything defines the fall season, and pumpkin pie, the original, is no exception. This vegan version (in mini, bite-sized form!) uses coconut in a few different ways – flour, milk and sugar – to achieve a tender dairy-free crust, trademark custardy interior and must-have whipped cream topping. But rest assured, even with all of that coconut, the flavour is loud and clear: pumpkin pie with whipped cream!  The coconut is used for butteriness and richness, which vegan desserts require in order to achieve the familiar texture, taste and appearance of traditional baked goods. Spelt flour lends a nutty, wholegrain note to the pastry, but doesn’t have a too-strong flavour, like whole-wheat flour can. Spelt flour is also lower in gluten (not gluten-free), which means a more tender, flaky pie crust, naturally.   

Prepare the pastry the day before so it’s ready to take form in your muffin tin the day you want to serve these miniature vegan treats. Leftover pumpkin pie cups will last for one day at room temperature, or for a few days in the refrigerator. 

Vegan Pumpkin Pie Cups with Coconut Whipped Cream

Prep Time: 30 minutes
Bake Time: 30 minutes
Chilling and Cooling Time: 8 hours 20 minutes
Total Time:
 60 minutes (not including chilling and cooling time)
Servings: 10 to 12 pie cups

Ingredients:

Spelt Pastry:
1 1/2 to 1 3/4 cups light spelt flour, plus more for rolling
1 Tbsp coconut sugar
Pinch, salt
1/3 cup cool coconut oil (solid but still scoopable); or cold unsalted vegan stick butter, cubed
2 tsp distilled white vinegar
1 to 5 Tbsp ice water

Pumpkin Pie Filling:
1 (15 oz) can pumpkin puree
3/4 cup coconut sugar or dark brown sugar
2 Tbsp coconut flour
2 tsp pumpkin spice, plus more to garnish
Pinch, salt
1 cup canned coconut milk (not light or reduced fat)

Coconut Whip:
1 (14 oz) can coconut milk, refrigerated for 24 hours, unshaken
1 Tbsp maple syrup
1/4 tsp vanilla extract

Garnish:
1/4 cup crystallized ginger pieces

Directions:

Spelt Pastry:
1. In a food processor, pulse 1 1/2 cups flour, sugar and salt until combined. Distribute pieces of coconut oil or butter over top of flour and pulse until incorporated and a coarse meal forms. Sprinkle over vinegar followed by 1 Tbsp of water. Briefly pulse dough until it begins to hold together. If it’s too sticky, add more flour; if it’s too dry, add water 1 Tbsp at a time.
2. Tip dough onto a piece of plastic wrap and form into a disc. Wrap and refrigerate for at least 2 hours, up to 1 day.
3. Bring the dough out of the refrigerator and rest at room temperature until still cool but you are able to roll, about 20 to 30 minutes.
4. Sprinkle a large clean surface and rolling pin with additional flour. Unwrap dough and roll into a large, 1/4-inch-high round. Using a 4- to 5-inch cookie cutter or drinking glass, cut circles of dough, re-rolling as needed, for 10 to 12 circles. Fit circles into a 12-count muffin tin, removing any air pockets from the bottom. The pastry should be almost or just touching the top of the muffin rim.
5. Refrigerate formed pastry cups for at least 1 hour, or until completely chilled. Meanwhile, prepare the filling and coconut whipped cream.

Pumpkin Pie Filling:
1. In a large bowl, whisk to combine pumpkin and sugar. Sift over coconut flour, pumpkin spice and salt, and then whisk again until smooth. Slowly whisk in coconut milk until fully incorporated.

Coconut Whip:
1. Remove coconut milk can from refrigerator (don’t shake) and open. Spoon only the thick creamy top into a bowl and reserve watery liquid below for another use (in baking, smoothies, soups or sipping).
2. With electric beaters, whip coconut cream until it begins to get fluffy with soft peaks, 2 to 3 minutes. Once desired texture has been reached, beat in maple syrup and vanilla. Cover and refrigerate until ready to serve, up to 1 day.

Baking and Assembly:
1. Position an oven rack in the middle of the oven. Preheat oven to 350ºF. Fill chilled pastry cups to the top with filling, smoothing slightly to flatten.
2. Bake for 15 minutes, rotate pan and bake for another 10 to 15 minutes until filling is dry to the touch and both the filling and pastry are beginning to brown. Cool in the pan for 20 minutes. Run a knife around the outside of each cup to loosen, and transfer to a wire cooling rack to cool completely, about 5 hours.
3. To serve, dollop cooled pumpkin cups with coconut whip and sprinkle with crystalized ginger and/or additional pumpkin spice, if desired. Enjoy immediately.

Looking for more vegan pumpkin recipes? Try these Vegan Pumpkin Scones with Maple Glaze or Vegan and Paleo Pumpkin Blondies.

Pumpkin swirl brownies

Pumpkin Pie Swirl Brownies Are The Best Of Both Worlds

If you love brownies and pumpkin pie (and who doesn’t?), this recipe is one to try. It’s two classic desserts, fudgy brownies and spiced pumpkin pie, combined into one decadent treat. Such simple luxuries blended together make for a surprising combo that’s hard to beat, especially when it’s pumpkin spice time. Add to that a gorgeous swirled finish, and you won’t believe that something so pretty could be so easy!

pumpkin brownies

Prep Time: 15 minutes
Bake Time: 50 minutes
Cool Time: 3 hours
Total Time: 4 hours 5 minutes
Makes: 24 brownies

Ingredients:
2-1/2 cups granulated white sugar
1-1/4 cup unsalted butter, melted and cooled slightly, more for pan
5 large eggs
1 Tbsp vanilla extract
1-1/4 cup all-purpose flour
3/4 tsp salt
1/2 tsp baking powder
1/2 cup pure pumpkin puree (not pumpkin pie filling)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2/3 cup unsweetened cocoa powder, sifted

Directions:
1. Preheat oven to 350ºF. Spray a 13×9-inch baking pan with cooking spray or grease with a little extra butter and line with parchment paper.
2. In a large bowl, mix to combine sugar, butter, eggs and vanilla. Stir in flour, salt and baking powder. Transfer 1-1/4 cups of the batter to a medium bowl and to this stir in pumpkin puree, cinnamon, ginger and nutmeg until fully combined. To remaining batter in the large bowl, mix in cocoa until fully combined; reserve 2/3 cup cocoa batter and place in a small bowl.

Brownie batters

3. Spread all but reserved 2/3 cup cocoa batter into the prepared pan. Next, spread the entire amount of pumpkin batter evenly onto the cocoa batter. Overtop of batters, dot with reserved 2/3 cup chocolate batter. Use the tip of a paring knife or skewer to drag and swirl cocoa batter dots into the pumpkin and cocoa batter bases below, creating a marbled look.

Brownies unbaked swirl

4. Bake for 45 to 50 minutes, until a toothpick inserted comes out clean. Cool completely in pan before cutting into 24 squares. Serve. Freeze brownies for up to 2 months, or refrigerate for up to 1 week. To up the decadence upon serving, top a scoop of vanilla ice cream with cubes of the chilled pumpkin swirl brownies.

Brownie baked uncut

If you can’t get enough of these chocolate-meets-pumpkin pie Franken-treats, you’ll love our chocolate pumpkin Nanaimo bars, too.

Pumpkin Pie Bars

These Pumpkin Pie Bars Belong on Your Thanksgiving Menu

Pumpkin pie bars take your favourite fall slice and transform it into an easy, yet elegant, three-layer dessert These beautiful baked bars start with a buttery shortbread base, which is then topped with a creamy pumpkin pie filling before being covered with a generous nutty brown sugar crumble. Serve with ice cream, whipped cream or a homemade pumpkin spice latte, and slide into fall.

PumpkinPieBars-10

Prep Time: 15 minutes
Bake Time: 1 hour 5 minutes
Cool Time: 1 hour
Total Time: 2 hours 20 minutes
Makes: 15 to 18 bars

Ingredients:
Shortbread Base
1 cup unsalted butter, melted
1/2 cup granulated sugar
2 tsp vanilla extract
1/2 tsp kosher salt
2 cups all-purpose flour

PumpkinPieBars-1

Pumpkin Pie Filling
3⁄4 cup granulated sugar
1 (15 oz.) can pure pumpkin purée
1 (12 oz.) can evaporated milk
2 large eggs
2 tsp pumpkin pie spice

Pecan-Hazelnut Topping
1/2 cup pecans, chopped
1/4 cup hazelnuts, chopped
1⁄4 cup brown sugar

Directions:
Shortbread Base:
1. Preheat oven to 300°F. Line the bottom and sides of 9×13-inch baking pan with parchment paper, leaving overhang on all sides.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine butter, sugar, vanilla and salt. Add flour and mix on low speed until everything is combined. Press the mixture evenly into prepared baking pan. Bake for 15 minutes, until dry to the touch. Reserve for second baking with filling.
3. Increase oven temperature to 350°F.

PumpkinPieBars-4

Pumpkin Pie Filling:
1. In a blender or food processor or large bowl, combine all filling ingredients and blend until smooth.

PumpkinPieBars-5

2. Evenly pour filling over the baked shortbread base and smooth top with a spatula.
3. Bake at 350ºF for 20 minutes. Reserve for third baking with nut topping.

Pecan Hazelnut Topping:
1. In a medium bowl, combine nuts and brown sugar. Mix well.

PumpkinPieBars-8

2. Sprinkle pecan hazelnut topping in an even layer over baked filling layer. Bake for a final time for 15 to 20 minutes, until pumpkin pie filling has set.

PumpkinPieBars-12

3. Remove from the oven and cool for at least 1 hour at room temperature. Lift the parchment out of the pan using overhang, and transfer onto a cutting board. Cut into 15 to 18 bars or squares. Serve.

PumpkinPieBars-17

Of course, pumpkin pie bars are begging for little whipped cream. Master the basic technique (or fix an over-whipped batch) with this tutorial.

3 Fun Ways to Spice up Roasted Pumpkin Seeds

Save the pumpkin seeds from your Jack ‘O Lantern this fall and bake up a crunchy, high-protein snack that you’ll be eager to add on top of soups, salads — even ice cream! Including garlic honey mustard,  maple bacon, and chocolate pumpkin spice, we’ve got three fantastic flavour combos for tasty snacks that will satisfy you all week long.

Roasted-Pumpkin-Seeds

Note: One sugar (pie) pumpkin yields approximately 1/2 cup of seeds.

Prep time: 5 minutes (per recipe)
Cook time: 30 minutes (per recipe)
Makes: 1/2 cup (per recipe)

Garlic Honey Mustard Roasted Pumpkin Seeds

Ingredients:
Seeds from 1 sugar pumpkin, approximately 1/2 cup, pumpkin flesh removed, rinsed, and dried well, or 1/2 cup raw, unsalted green pumpkin seeds
1 Tbsp honey
1/2 tsp dried mustard powder
1/4 tsp granulated garlic powder (not garlic salt)
1/8 tsp salt

Directions:
1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
2. In a large bowl, combine honey, mustard powder, garlic and salt; stir in pumpkin seeds.
3. Add coated seeds to prepared baking sheet, tossing well to combine. Spread into a single layer.
4. Roast for 25–30 minutes if using sugar (pie) pumpkin seeds or 10–15 minutes if using green pumpkin seeds, until brown and beginning to pop.
5. Cool completely. Store airtight at room temperature for up to 1 week.

Roasted-Pumpkin-Seeds-Baking-Sheet

Maple-Bacon Roasted Pumpkin Seeds

Ingredients:
Seeds from 1 sugar pumpkin, approximately 1/2 cup, pumpkin flesh removed, rinsed, and dried well, or 1/2 cup raw, unsalted green pumpkin seeds
1 Tbsp maple syrup
1 tsp bacon fat, melted
1/4 tsp smoked paprika
1/8 tsp salt

Directions:
1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
2. In a large bowl, combine maple syrup, bacon fat, smoked paprika and salt; stir in pumpkin seeds.
3. Add coated seeds to prepared baking sheet, tossing well to combine. Spread into a single layer.
4. Roast for 25–30 minutes if using sugar (pie) pumpkin seeds or 10–15 minutes if using green pumpkin seeds, until brown and beginning to pop.
5. Cool completely. Store airtight at room temperature for up to 1 week.

Chocolate Pumpkin Spice Roasted Pumpkin Seeds

Ingredients:
Seeds from 1 sugar pumpkin, approximately 1/2 cup, pumpkin flesh removed, rinsed, and dried well, or 1/2 cup raw, unsalted green pumpkin seeds
1 Tbsp maple syrup
1 Tbsp unsweetened cocoa powder, sifted
1 tsp coconut oil, melted
1/2 tsp pumpkin spice
Pinch of salt

Directions:
1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
2. In a large bowl, combine maple syrup, coconut oil, pumpkin spice and salt; stir in pumpkin seeds.
3. Add coated seeds to prepared baking sheet, tossing well to combine. Spread into a single layer.
4. Roast for 25–30 minutes if using sugar (pie) pumpkin seeds or 10–15 minutes if using green pumpkin seeds, until brown and beginning to pop.
5. Cool completely. Store airtight at room temperature for up to 1 week.

Halloween pumpkin

5 Tips to Make Your Halloween Pumpkins Last Longer

It’s the countdown to Halloween: the decorations are appropriately ghoulish and the kids are a quiver with anticipation of sugary excess. But wait — has the family Jack ‘o lantern gotten a bit too eerily rotten even for fright night? With a little bit of forethought, you can avoid a scare on Halloween with our five tips for putting your pumpkin’s best face forward this year.

Halloween Pumpkin

1. Choose Wisely
Even before the knives come out, starting with the freshest possible pumpkin is the best way to ensure longevity in your Jack o’ lantern. The best way to choose a pumpkin in the patch (or your local grocery store) is to look for plump and unblemished specimens with a vibrant orange colour and an intact stem. Avoid gourds that are mushy or have soft spots, indicating that spoilage is already occurring or will occur shortly.

2. The Power Of Procrastination 
Sometimes, it’s OK to leave some things to the last minute. Waiting until the day before Halloween (or the day of, if you’ve got the day off and are super ambitious) delays the start of the clock in terms of rot and decay. Rushed for time or trying to keep those costumes pristine? Consider using stickers, glue-on adornments and markers instead of — or to complement — the decorative cutting.

3. Keep It Clean
Making sure your hands  are clean when prepping your pumpkin will keep yesterday’s pudding out of the middle of your creation and inhibit mold. Also wipe down your surfaces as well as the outside of the pumpkin, and dry it thoroughly. A mild bleach solution, vinegar or lemon juice may help keep bacteria and fruit flies at bay. Scrape the inside of the pumpkin and remove all the gooey innards, and be sure to give it a wipe out as well.

4. Polished Presentation
To keep your pumpkin perfectly plump, you can use petroleum jelly or oil to coat the insides and cut edges and wrap the whole thing well (or rehydrate it with a quick soak before trick or treaters arrive, but be sure to drain it completely to avoid pumpkin puddles).

5. Think About Temperature
Pumpkins are like most people: happiest when it’s not too cold or too hot. Bring your pumpkin indoors if the weather falls below zero to avoid a cycle of freezing, thawing and rotting, but avoid making them too toasty lest they shrink. To prevent mold, keep them away from high humidity. If storing your gourd outside, concrete may add heat and the potential for spoilage, so consider giving it a cushy seat with a piece of cardboard until the big night.

Prefer to eat pumpkin? Try these 25 Tasty Pumpkin Desserts.