Pumpkin Spice Recipes

‘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.🎃

Homemade Pumpkin Spice

You can purchase pre-made pumpkin spice, or make your own with fairly common pantry staple spices.

Tip: Take advantage of your local bulk food store for smaller amounts of spices.

Ingredients

• 3 tbsp (45 mL) ground cinnamon
• 2 tsp (10 mL) ground ginger
• ½ tsp (2 mL) each of ground nutmeg, ground cloves and ground cardamom
• ¼ tsp (1 mL) allspice

Directions

1. Stir together all ingredients and store in a small glass mason jar.

Pumpkin Spice Coconut Muesli

Ingredients

• 1 cup (250 mL) large flake oats
• ½ cup (125 mL) each of dried cranberries and toasted coconut flakes
• 1/4 cup (60 mL) green pumpkin seeds
• 1 tbsp (15 mL) each of ground flaxseed, chia seeds and hemp seeds
• ½ cup (250 mL) plain Greek style yogurt
• ½ cup (125 mL) pure pumpkin puree
• ½ cup (125 mL) orange juice
• 2 tbsp (30 mL) Canadian maple syrup *or to taste
• 2 tsp (10 mL) pure vanilla extract
• 1 tsp (5 mL) pumpkin spice
• ¼ tsp (1 mL) salt
• 2 Ontario apples; well washed, cored and finely diced *leave skin on for added fibre

Garnish: additional toasted coconut (optional)

Directions

1. Place all ingredients in a large mixing bowl and stir to combine.
2. Refrigerate for at least 4 hours or overnight.
3. Makes 4 cups (1 L).

Delicious & Doable Tips:

• Use raisins, sliced dried apricots, or dried cherries instead of dried cranberries.
• Don’t have maple syrup? Use honey or brown sugar instead.

Pumpkin Spice White Bean Dip

Enjoy the festive flavours of autumn all year long with this healthy and delicious dip.

Ingredients

• 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
• ½ tsp (2 mL) pepper
• ¼ tsp (1 mL) pumpkin spice
• 1/4 cup (60 mL) olive oil
• Garnish: small handful of dried cranberries and green pumpkin seeds
• Drizzle of olive oil

1. Place beans in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped.
2. Add pumpkin puree, tahini, vinegar, ginger, garlic, salt, pepper and pumpkin spice.
3. 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.
4. Cover and refrigerate for up to 3 days (be sure to stir well before serving).
5. Place dip in a serving dish and garnish with cranberries, pumpkin seeds and drizzle of olive oil. Serve with crackers, toasted pita wedges and veggie sticks.

Tip:
~ For a festive fall 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!!

Creamy Pumpkin Spice Pasta

• 1 box (450 g) Italpasta Artisan Spaghetti (click here for more info)
• 1 tbsp (15 mL) butter
• 1 onion, diced
• 1 tbsp (15 mL) dried sage leaves (if using ground sage, only use ¼ tsp (1 mL))
• ½ tsp (2 mL) each of pumpkin spice, salt and chili flakes
• ¾ cup (175 mL) each of 35% whipping cream and pure pumpkin puree
• ½ cup (125 mL) chopped fresh parsley
• 2 tbsp (30 mL) chopped fresh rosemary
• 3 cloves garlic, minced
• 1 cup (250 mL) grated fresh parmesan cheese, divided

1. Cook Pasta according to package directions, drain, reserving ½ cup (125 mL) of pasta water (set aside), and place cooked pasta back in the pot you boiled it in.
2. Melt butter in a large pan over medium high heat. Cook onion for 2 to 3 minutes until edges just start to brown.
3. Add spices, and cook for an additional 30 seconds until fragrant.
4. Stir in cream, pumpkin puree and reserved pasta water until well combined. Simmer for 1 minute.
5. Add cream/pumpkin mixture, fresh herbs, garlic and half of cheese to hot cooked pasta. Toss until well combined.
6. Divide pasta between serving dishes. Garnish evenly with remaining cheese.
7. Makes 6 servings.

Curried Pumpkin Slow Cooker Stew

~ click here for recipe (scroll to bottom of linked page).

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