Tag Archives: pumpkin

Home Touch Trail Mix

Prep time: 5 minutes
Cooking time: 20 minutes
Yields: 10 people

Ingredients:
2 cups almonds, raw
1 cup pecans
2 cups walnuts, raw
2 cups pumpkin or squash seed, raw
2 cups dried cranberries
1 tablespoon olive oil (optional)

Directions:
1. In a bowl mix together almonds, pecans, walnuts and seeds. Cover with water and soak overnight.
2. Preheat oven to 300 degrees.
3. Rinse and discard soaking water.
4. Add cranberries and add olive oil. Mix until everything is coated well.
5. Spread the mixture out evenly on baking sheet and place in the oven for about 20 minutes or until you can smell the roasting nuts and they start to turn a lot.
6. Cool and store in air tight glass container.

Notes:
• Try any nuts and dried fruit you like.
• The nuts and seed do not have to be soaked or can be soaked for a few hours, but doing so helps their digestibility.

Pumpkin Pie with Pumpkin Seed Crust

Prep time: 15 minutes
Cooking time: 60 minutes
Yields: 8 people

Ingredients:
Crust
1 cup spelt flour, plus more for rolling the dough
1/3 cup hulled, raw, unsalted pumpkin seeds
1 Tbsp. maple syrup or agave nectar
1/4 tsp. sea salt
4 Tbsp. cold unsalted butter, cut into bits
1 tsp. apple cider vinegar
2 tsp. – 1 Tbsp. cold water

Filling:
2 farm fresh eggs
15 – 16 ounces fresh, baked or steamed pumpkin pureed until smooth
1 cup farm fresh milk, or almond or rice milk
1/2 cup maple syrup or agave nectar
1 1/2 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/2 tsp. ground allspice
1/2 tsp. salt
1 tsp. vanilla extract

Directions:
Crust:
1. Put the flour, pumpkin seeds, and salt into food processor with fitted metal blade. Process until pumpkin seeds are finely ground.
2. Add the butter and pulse until mixture resembles coarse meal.
3. Add maple syrup, vinegar & cold water and pulse until mixture clumps.
4. Roll into ball and flatten on parchment paper pressing into a large flat circle and chill until firm, about 30 minutes.
5. Preheat oven to 400°.
6. On lightly floured board, roll dough into a 12″ circle and transfer to 10″ pie plate pressing into bottom and up sides. Finish edges. Prick with fork in several places. Line with parchment paper or foil and weight with dried beans or rice. Place in oven for about 10 – 12 minutes. Remove from oven and let cool. Lift parchment or foil and weights and remove them from baked shell. Set aside.
7. Reduce oven temperature to 350°.

Filling:
1. In mixing bowl, place egg, pumpkin, milk, maple syrup or agave, cinnamon, nutmeg, allspice, salt, and vanilla.
2. Whisk until smooth.
3. Pour into baked pie shell.
4. Bake until filling doesn’t jiggle. About 35 – 45 minutes. Set pie on rack.
5. Serve room temperature or chilled with whipped cream and whole pumpkin seeds if desired.

Notes:
Optional: Serve with sweetened whipped cream or raw banana ice cream and sprinkle with pumpkin seeds for garnish.
Variation for Crust: Use unsalted sunflower seeds or walnuts in place of the pumpkin seeds.
Variation for Filling: Use canned pumpkin.

Recipe Courtesy of Amie Guyette Hall

Creamy Pumpkin Soup Topped with Curried Pecans

Prep time: 10 minutes
Cooking time: 25 minutes
Yields: 4 people

Ingredients:
1 tablespoon extra virgin olive oil
1/4 cup chopped onion
2 tablespoons curry powder
15 ounces pumpkin, pureed
2 cups low-sodium vegetable broth
3 tablespoons pure maple syrup
Sea salt and freshly ground black pepper
1/4 cup pecan pieces
1 (14-ounce) can unsweetened coconut milk

Directions:
Preheat the oven to 375°F. Heat the oil in a large pot over medium heat. Add the onion. Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.
While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.
Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stovetop, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.

Recipe Courtesy of Chelsea Fyrberg

Curried Millet

Prep time: 5 minutes
Cooking time:20 minutes
Yields: 4 people

Ingredients:
2 cups stock or water
1 cup dry roasted millet
1/2 cup crushed cashews
3 tablespoons pumpkin
1 teaspoon curry powder
1 teaspoon grated ginger
1 teaspoon sea salt

Directions:
1. Boil the stock or water in a pot.
2. Add all ingredients, bring to a boil, reduce heat to low and simmer for 20-25 minutes, until all the liquid is absorbed.
3. Fluff with a fork and serve warm.