Raw Vegan Pumpkin Cheesecake

Ingredients

• 2 cups almonds
• 1 cup dates
• 2 cups raw cashews
• 2 cups fresh grated pumpkin
• 1/2 cup coconut oil
• 3 tbsp lemon juice
• 1/2 cup agave
• 1 tsp vanilla
• 4 tsp cinnamon
• 1 tsp nutmeg
• 2 tsp ginger

Directions

1. Soak cashews in water for at least 1 hour, then drain.
2. In a food processor, blend the almonds and dates until finely chopped.  Add a tablespoon of water if that helps to get things moving. Press the mixture into the bottom of a spring-form pan.
3. Wash-out the food processor and blend all other ingredients until combined and creamy.
4. Pour mixture into spring-form pan and smooth out the surface. Cover with aluminum foil, and let it set in the freezer for at least 4 hours. This will harden the coconut oil and set the cheesecake. After this time,  transfer the cheesecake in the refrigerator for at least one hour before serving. When opening the spring-form pan, gently insert a knife along the edge of the cheesecake, so that it does not stick to the edge of the pan. 

Recipe found at: http://www.vegangela.com/2011/10/28/raw-vegan-pumpkin-cheesecake/

Pumpkin & Spinach Lasagna

Ingredients:

• prepared lasagna sheets or store brought fresh or dried lasagna sheets
• 1 kg (2 lb) piece of pumpkin, skinned and sliced into 1cm thick slices
• ¼ cup olive oil
• 1 tbs cumin seeds
• ½ tbs paprika
• small bunch of fresh thyme
• 1 lemon, juice only
• 1 cup raw almonds, finely chopped
• 500g (1 lb) ricotta cheese (for a vegan version try the dairy-free white sauce recipe instead)
• 100g (3½ oz) baby spinach, washed and dried
• 2 cups pureed fresh tomatoes (use 1 tin of crushed tomatoes if you prefer)

Directions:

Pre-heat the oven to 200°C/392°F

Toss the pumpkin slices with the olive oil, cumin seeds, paprika and thyme until the pumpkin is well coated. Season with ground sea salt and fresh cracked pepper and transfer to a large roasting tray.

Roast the pumpkin in the hot oven for 15 minutes until soft and golden.

Transfer the roasted pumpkin and all the pan juices to a shallow bowl and drizzle over the lemon juice. Place in the fridge to marinate for at least 30 minutes.

When you are ready to assemble the lasagna cook the prepared or store brought lasagna sheets in batches in plenty or rapidly boiling water until al-dente (tender) but not overcooked.

Have the oven at 180°C/356°F

In a deep pie or lasagna dish spoon in a layer of ricotta cheese or white sauce, top with a layer of baby spinach and then a layer of the roasted pumpkin. Sprinkle over some almonds and then top with cooked lasagna sheets.

Top with a couple of spoonfuls of the pureed tomatoes, more ricotta, baby spinach and pumpkin finishing with the almonds. Top with another layer of cooked pasta and repeat finishing with the layer of almonds.

Dollop on the remainder of the ricotta or white sauce and place in the oven to cook for 35-40 minutes until bubbling and golden on top.

Remove from the oven and allow to cool for a few minutes before cutting into wedges. Serve accompanied with a crisp salad or a side of veg if you prefer.

A really lovely vegetarian meal perfect for entertaining or a delicious family dinner.

Recipe found at: http://www.veggienumnum.com/2011/07/pumpkin-spinach-lasagna/

Roasted Pumpkin & Leek Soup with Coconut Butter

Ingredients: 

1/2 butternut squash or 1 mini, halved
1 large leek
2 tsp creamed coconut or coconut butter
1/8 tsp cumin
salt optional 

Directions:

Place the pumpkin halve(s) and the whole leek on a baking tray and roast for 25 minutes at 180C. Check the pumpkin flesh with a fork to see if it’s cooked through. Remove from the oven and let it cool down for a few minutes. Using a spoon transfer all the flesh in a pot. Peel the outer part of the leek to get out the tender part. Give it a few chops and add it in the pot as well with the rest of the ingredients.
Add about a cup of hot water and using an immersion blender blend everything together. Add more water to reach desired consistency and serve warm. 

Recipe found at: http://www.veggie-wedgie.com/?p=2291

Pumpkin Pecan Scones with Brown Butter Glaze

Ingredients: 

3 cups all-purpose flour

2/3 cup packed light brown sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon fresh grated nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1 1/2 sticks (3/4 cup, 6 ounces) unsalted butter, cold and cut into small cubes

1 cup buttermilk, cold

1 cup pumpkin puree

1 tablespoon pure vanilla extract

1/2 cup coarsely chopped pecans

For the Glaze:

4 tablespoons unsalted butter

1 1/2 cups powdered sugar

1 teaspoon pure vanilla extract

3 to 4 tablespoons whole milk

Directions: 

Place rack in the upper third of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and all of the spices.  Add the cold butter to the dry ingredients and toss to coat.  Using your fingers or a pastry cutter, break the butter down into the dry ingredients.  Work quickly so that the butter remains cold.  Some of the butter will be the size of oat flakes, others will be the size of small peas.

In a small bowl, whisk together buttermilk, pumpkin puree, and vanilla extract.

Add the wet ingredients, all at once to the dry ingredients.  Stir together until almost thoroughly combined.  Add pecans and stir until no dry flour bits remain.  Using a large ice cream scoop, scoop scones dough by the 1/2-cupful onto the prepared baking sheet.  Leave about 2-inches of space between each scone.

Bake for 18 to 20 minutes or until browned slightly with dry tops.  You can insert a toothpick into the center of a scone to test for doneness.

Allow to cool completely before glazing.

To make the glaze, in a small saucepan melt butter over medium-low heat.  The butter will begin to crackle and pop.  After the crackling subsides a bit, the butter will begin to brown.  Continue to cook until the butter smells nutty and the butter solids begin to brown.  Immediately remove from the heat and transfer to a small bowl.

In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 2 tablespoons of milk.  Whisk together and add more milk as necessary until your desired consistency is reached.

Generously drizzle scones with glaze.  These scones are best served within 2 days of of baking. 

Recipe found at: http://joythebaker.com/2013/10/pumpkin-pecan-scones-with-brown-butter-glaze/

Sweet Pumpkin Persimmon Soup

Ingredients

• 1 Cup Pie Pumpkin Puree (from our fabulous organic pie pumpkins!)

• 2-3 Persimmons (Be sure to take off the top stem!)

• ¾ cups almond milk (or more to thin out as desired)

• 3-5 Dates

• Optional: pinches of vanilla or nutmeg

Methods/steps

1) To make the almond milk, simply soak our raw almonds in tiny bit water for a few hours until it turns cloudy, then blend raw almonds with the water, strain it, and use a small bit for the recipe.

2) This is a great recipe without any fat! A hearty 811 meal should you choose to indulge! 

Recipe found at: http://www.rawfoodrecipes.com/recipes/sweet-pumpkin-persimmon-soup.html

Double Layer Pumpkin Cheesecake

Ingredients 

• (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed 

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Recipe found at:http://allrecipes.com/recipe/double-layer-pumpkin-cheesecake-2/detail.aspx

Pumpkin Curry with Lentils and Apples

Ingredients

• 1 cup red lentils
• 1 cup brown lentils
• 8 cups water
• 12 tsp turmeric
• 1 tbsp canola oil
• 1 diced onion
• 2 tomatoes (cored and chopped)
• 3 cloves minced garlic
• 1 12 tbsps curry powder (taste)
• 2 tsps ground cumin
• 12 tsp salt
• 12 tsp black pepper
• 14 tsp ground cloves
• 2 cups pumpkin (peeled cubed 1 inch seeded)
• 2 potatoes (unpeeled and chopped)
• 2 carrots (peeled and diced)
• 2 cups spinach (packed fresh, chopped)
• 1 granny smith apple (unpeeled cored and diced 

Directions

1. Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
2. Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.
3. Be sure to use small sugar pumpkins for this recipe. The flesh of Halloween-type pumpkins is too stringy. Also, any winter squash such as butternut, acorn squash, or buttercup can be substituted for pumpkin

Recipe found at: http://www.yummly.com/recipe/external/Pumpkin-Curry-With-Lentils-And-Apples-Allrecipes

Spiced Pumpkin Scones

Ingredients:

2 cups cake flour
2 1/2 cups all-purpose flour
1/2 cup light brown sugar, packed
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup (1/2 pound, 2 sticks) chilled unsalted butter, diced
2 eggs, beaten
1 cup canned pumpkin purée (unsweetened) or the fresh pumpkin
2/3 cup 18% (table, coffee) cream, chilled
1 egg beaten with 2 tablespoons of milk or cream, for egg wash
Granulated or sanding sugar, for garnish

Directions:

Preheat oven to 400°F (200°C). Use parchment paper to line a standard baking sheet and set aside.

In the bowl of a stand mixer with the paddle attachment, combine the flours, sugar, baking powder, baking soda, salt and spices. On the machine's lowest setting, cut in the chilled butter until the mixture resembles course meal. The butter should be in small pieces approximately the size of peas.

Lightly whisk together the eggs, pumpkin purée and cream. With the machine running still on low (or stir), pour the liquids slowly into the flour and butter mixture, stirring until just combined. Small bits of butter should still be visible, but almost all the flour should be incorporated.

Turn the dough out onto a lightly floured surface. Working quickly, gently knead the dough, folding and pressing gently until fairly smooth. Divide the dough into four, and shape each ball of dough into a 4" round about 3/4"-1" thick. Cut each round into six wedges, and place on the prepared baking sheet. Once finished, brush each scone with the egg wash and sprinkle with granulated or sanding sugar.

Bake in preheated oven for about 15 minutes, or until the the tops are lightly golden and the cut sides look flaky and dry. When fully cooked, they should feel light for their size and sound almost hollow when tapped underneath. Cool on a wire rack for at least 5 minutes. Best served warm.

Makes 24 medium scones.

Notes:

• 1 tablespoon of pumpkin pie spice can be substituted for the individual spices.
• The scones can be frozen before baking. After cutting them out, place them on a parchment-lined baking sheet and freeze uncovered. Once firm to the touch, remove to an airtight container or a freezer bag and store. To bake, take the scones from the freezer and preheat the oven. Wait 10 extra minutes after your oven has reached temperature, then egg wash and sugar the scones. Bake for 15-18 minutes, until cooked through.
• These can be made without the aid of a stand mixer. Use a pastry cutter or two knives to cut the butter into the flour, then stir in the wet ingredients. Do not over mix, stir until just blended. From here, the method remains the same.
• If your kitchen is very warm, chill the cut scones for 15 minutes before baking for best results.

Suzanne's Old Fashioned Pumpkin Pie Recipe

Ingredients

• 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
• 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus the yolk of a third egg
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon of lemon zest
• 1 good crust (see pâte brisée recipe)

* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. (Alternatively you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft.) If you want the pulp to be extra smooth, put it through a food mill or chinois.

Method

1 Preheat oven to 425°F.
2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
4 Cool on a wire rack for 2 hours.
Serve with whipped cream.
Yield: Serves 8. 
 Recipe found at: http://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/