‘Tis the Pumpkin Spice season! This tasty autumn flavour concoction is not just for fancy coffees anymore. Hope you enjoy these simple to prepare and delicious recipes as much as I do! Cheers to Pumpkin Spice season🎃
You can purchase pre-made pumpkin spice, or make your own with fairly common pantry staple spices.
3 tbsp (45 mL) ground cinnamon
2 tsp (10 mL) ground ginger
½ tsp (2 mL) each ground nutmeg and ground cloves
¼ tsp (1 mL) each allspice and cardamom
Stir together all ingredients and store in a small glass mason jar.
Pumpkin Spice Compound Butter
Compound butter is just a fancy term for flavoured butter. This butter makes a lovely autumn hostess gift – simply place in a small mason jar and decorate with festive ribbon.
½ cup (125 mL) softened Gay Lea Sea-Salted Butter
2 tbsp (30 mL) pure pumpkin puree
1 tbsp (15 mL) maple syrup
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) pumpkin spice (recipe above)
Stir together all ingredients and store in a ½ cup (125 mL) mason jar with lid. Store in the refrigerator for up to 3 weeks.
Uses: Spread butter on toast, croissants, scones and/or melt on pancakes, or slather on a piece of banana bread or pumpkin muffins. Yum!
Pumpkin Spice Morning Muesli
This muesli makes a delicious, nutritious and economical make-ahead family breakfast.
1 cup (250 mL) large flake oats
1/4 cup (60 mL) each; green pumpkin seeds and shelled sunflower seeds
1 tbsp (15 mL) each chia, flax and hemp seeds
½ cup (125 mL) dried cranberries
1 cup (250 mL) Gay Lea Nordia Smooth Plain Cottage Cheese
½ cup (125 mL) pure pumpkin puree
finely grated zest of half an orange (about 1 tsp (5 mL))
½ cup (125 mL) orange juice
3 tbsp (45 mL) Canadian maple syrup
2 tsp (10 mL) pure vanilla extract
1 tsp (5 mL) pumpkin spice (recipe above)
2 small apples; well washed, cored and finely diced *leave skin on for added fibre
Place all ingredients in a large mixing bowl and stir to combine. Refrigerate for at least 2 hours (or overnight). Yields 4 cups (1 L).
~ use raisins, sliced dried apricots and/or dried cherries instead of cranberries.
~ don’t have maple syrup? Use honey or brown sugar instead.
Pumpkin & White Bean Dip
Enjoy the festive flavours of autumn all year long with this healthy and delicious dip.
1 (540 mL/19 oz) can white kidney beans, drained and rinsed
3/4 cup (175 mL) pure pumpkin puree (*not pumpkin pie filling)
¼ cup (60 mL) tahini
2 tsp (10 mL) cider vinegar
2 tsp (10 mL) minced fresh ginger
2 cloves garlic, minced
¾ tsp (3 mL) salt
¼ tsp (1 mL) pumpkin spice (recipe above)
½ tsp (2 mL) pepper
1/4 cup (60 mL) olive oil
Garnish: small handful of dried cranberries and green pumpkin seeds
Drizzle of olive oil
Place beans in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add pumpkin puree, tahini, vinegar, ginger, garlic, salt, pumpkin pie spice, and pepper. Pulse until mixture is well combined, scraping down sides of bowl when needed. With the motor running, drizzle in olive oil. Pulse until very smooth (if mixture is too thick for your liking, add 1 to 2 tablespoons of water or oil and pulse until well combined. Cover and refrigerate for up to 3 days. Place hummus in a serving dish and garnish with cranberries, pumpkin seeds and drizzle of olive oil. Serve with crackers, toasted pita wedges and veggie sticks. Makes 3 cups (750 mL).
~ for an Autumn festive flare: hollow out a very small pie pumpkin and use as a serving “dish”
~ this dip makes a perfect leftover turkey sandwich spread. Gobble, gobble!!
Charmaine is the host of “In Char’s Kitchen” , ‘In Char’s Kitchen Quarantine Edition’ & ‘In Char’s Kitchen Fitness Edition’ on YourTV Muskoka and regular guest on: Rogers IN Studio, CTV Morning Live Ottawa, CHCH Morning Live and Breakfast Television sharing her love and enthusiasm for all things food, cooking and fitness.
Most importantly; Charmaine is the mother of two young adults; Tyler & Colgan.
Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.
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