Spiced Pumpkin Warm Up Recipes
SPICED PUMPKIN WARM-UP
Make this drink your own! You can add coffee or even alcohol if you want an extra kick. I've also chilled this mixture and blended it with vanilla ice cream to make it a pumpkin shake. -Andrea Heyart, Aubrey, Texas
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine cream, sugar, pumpkin and pie spice; cook and stir over medium heat until blended and heated through. Remove from heat; stir in vanilla. Top servings with whipped cream and additional pie spice.
Nutrition Facts : Calories 402 calories, Fat 24g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 121mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 1g fiber), Protein 8g protein.
SPICED PUMPKIN MASH
Move over, sweet potato, there's a new brightly hued side dish in town: tender spiced pumpkin. This recipe comes from Virginia Willis's "Basic to Brilliant, Y'all."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with a nonstick baking mat or piece of parchment paper; set aside.
- Place pumpkin wedges on baking sheet and transfer to oven; bake until fork-tender, 35 to 40 minutes. Remove from oven and let cool slightly.
- When pumpkin is cool enough to handle, scoop out flesh and transfer to a large bowl; discard skin. Add molasses, butter, orange zest and juice, cinnamon, allspice, nutmeg, and cayenne; season with salt and pepper.
- Using a potato masher, heavy-duty whisk or handheld mixer, beat until smooth. Transfer to a warm serving bowl.
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
SPICY ROAST PUMPKIN
A brilliant way to cook fresh pumpkin; oven roasted with olive oil, cumin & black pepper - this makes a lovely Autumn vegetable side dish AND also freezes well too. I ALWAYS make my pumpkin soup from this roasted pumpkin, it gives it a richer & deeper flavour that you don't often get with tinned or boiled pumpkin. I add cumin powder OR seeds, but this recipe works well with other herbs and spices too - the choice is yours!
Provided by French Tart
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 200 C or 400°F.
- Quarter and then carefully peel and seed the pumpkin.
- Cut into chunky 2" cubes.
- Place pumpkin into a large & sturdy roasting tray.
- Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.
- Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
- Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this - as well as pasta dishes too - recipes to be posted for those!
Nutrition Facts : Calories 122.1, Fat 7.1, SaturatedFat 1.1, Sodium 294.1, Carbohydrate 15.3, Fiber 1.3, Sugar 3.1, Protein 2.4
SPICY PUMPKIN PIE
My family apparently likes their pumpkin pie with more flavor than most people. I've tried a few of the most popular pumpkin pie recipes on this site and I get "It doesn't taste right", or "It tastes like something's missing". Anyway, here's my version.
Provided by AuntDee
Categories Pie
Time 1h5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with sugar until foamy.
- Add pumpkin and all seasonings, mixing well.
- Add the milk and mix well.
- Pour into prepared pie crust.
- Bake at 425 degrees for 15 minutes.
- Reduce temperature to 350 degrees and bake an additional 45-50 minutes or until a knife inserted near center comes out clean.
- Cool.
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18 PUMPKIN SPICE RECIPES FOR FALL - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 6 mins
- Overnight Pumpkin Pie Oatmeal. With this warm, comforting overnight pumpkin pie oatmeal, you really can have pie for breakfast. Well, the flavor of one at least!
- Pumpkin Cornmeal Pancakes. Cornbread fans will also love these pumpkin cornmeal pancakes. Subtle warming spices and a hit of brown sugar add sweetness, while cornmeal makes them hearty enough to hold you over until lunch.
- Spiced Pumpkin Bread. Start the day off right with this delectable, sweet-and-savory spiced pumpkin bread. You can make it with or without walnuts and add other seasonal mix-ins like raisins, dried cranberries, or even pumpkin seeds for a little extra flare and texture.
- Pumpkin Spice Scones. Make these scrumptious pumpkin spice scones for tea time, or as an alternative for an elegant dessert. While this recipe may seem to yield few scones, you can cut them into smaller triangles for bite-size beauties.
- No-Bake Pumpkin Pie. All you need is 10 minutes to prep this quick and easy no-bake pumpkin pie and it's possible to save even more time using a prepared graham cracker crust.
- Pumpkin Spice Coffee Cake. This tender pumpkin spice coffee cake is a perfect way to spice up your morning. Pumpkin keeps it nice and moist, but make sure not to over-mix or it could become tough.
- Keto Pumpkin Spice Latte. If you're watching carbs, there's no reason to give up your fall-spiced latte. This keto pumpkin spice latte is made with your favorite milk, pumpkin puree, and artificial sweetener, plus pumpkin pie spice and a sprinkle of cinnamon for garnish.
- Pumpkin Martini. Bring the pumpkin spice flavor along to happy hour with this creative fall pumpkin martini. Use pumpkin liqueur or pumpkin spice syrup to give it that warm autumnal flavor.
- Pumpkin Ice Cream. When it comes to ice cream we may think of summer, but this fall-flavored recipe will have you craving it in autumn. Homemade ice cream ingredients combine with pumpkin puree and all of the familiar pumpkin pie spices.
- Pumpkin Whipped Cream. Bring the flavors of autumn to almost any dessert with this simple recipe for pumpkin whipped cream. Heavy cream is whipped into stiff peaks along with pumpkin puree, sugar, vanilla, and that quintessential pumpkin pie spice.
WARM UP CHILLY MORNINGS WITH PUMPKIN AND SPICE
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From gazellemagazine.com
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Pumpkin spice is everywhere. Photograph by Kate Ter Haar, courtesy flickr. CC-BY-2.0. It’s that time of year again. Get ready for colorful leaves, crackling fires, and, of course, “pumpkin spice” flavoring.. In the U.S., everything edible—from cookies and lattes to ketchup and hummus—has gone seasonal yet again.
From blog.education.nationalgeographic.org
Estimated Reading Time 9 mins
From blog.education.nationalgeographic.org
Estimated Reading Time 9 mins
PUMPKIN SPICE RECIPES TO TRY THIS FALL - READER'S DIGEST CANADA
Spiced Pumpkin Warm-Up. “Make this drink your own! You can add coffee or even alcohol if you want an extra kick. I’ve also chilled this mixture and blended it with vanilla ice cream to make. it a pumpkin shake.” —Andrea Heyart, Aubrey, Texas. Get the recipe for Spiced Pumpkin Warm-Up. 5 / 11. Photo: Taste of Home.
From readersdigest.ca
Author Ellie Martin Cliffe
From readersdigest.ca
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WARM SPICED PUMPKIN SCONE - PRAIRIE ROOTS MOM
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Put pumpkin in it and add spices like cinnamon and nutmeg or vanilla extract. Cook over medium heat until boiling (or hot if you're using sauces). Stir while cooking so that everything mixes well together before putting in an airtight container in the fridge. The …
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Always coming back to warm spiced pumpkin soup. I’ve been coming back to this soup every fall and every winter for years because it’s: super simple to make; incredibly delicious; warm and creamy; There are some things I always add to my pumpkin soup because I can’t imagine it without those ingredients: coconut milk; chili powder (tons of ...
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Cayenne pepper, ginger, cinnamon, horse radish, lamb, cherries, coconut, lemon, raspberries, pumpkin seeds, chestnuts, walnuts onions and garlic. Not sure where to start? Try this warming Pumpkin smoothie: Ingredients: 1/2 cup organic pumpkin purée. 2 cups coconut milk (or milk of choice) 1 and 1/2 tsp ceylon cinnamon. 1/4 tsp nutmeg. 1/4 tsp ...
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Check out our spiced pumpkin warm selection for the very best in unique or custom, handmade pieces from our shops.
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Instructions. Heat your oven to 400 degrees f. and line a large baking sheet with parchment paper or use a silicone mat. Using a very sharp knife, very carefully cut your pumpkin in half. Then, using an ice cream scoop, scoop out the seeds and insides. Save the seeds for roasting if desired.
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SPICED PUMPKIN WARM-UP RECIPE: HOW TO MAKE IT
SPICED PUMPKIN BUTTER – SLOW COOKER OR STOVETOP
Place all the ingredients in the slow cooker and combine using a wooden spoon. Set slow cooker to your lowest setting (NOT “Warm”) and cook for about 2½ to 3 hours OR until the contents thicken. Cool and transfer the pumpkin butter into jars or freezer containers, leaving 1/2-inch headspace.
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I’ve also chilled this mixture and blended it with vanilla ice cream to make it a pumpkin shake. —Andrea Heyart, Aubrey, Texas. Jul 14, 2020 - Make this drink your own! You can add coffee or even alcohol if you want an extra kick. I’ve also chilled this mixture and blended it with vanilla ice cream to make it a pumpkin shake. —Andrea Heyart, Aubrey, Texas . Pinterest. Today. …
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SPICED PUMPKIN WARM-UP | RECIPE | CANNED PUMPKIN RECIPES, …
I’ve also chilled this mixture and blended it with vanilla ice cream to make it a pumpkin shake. —Andrea Heyart, Aubrey, Texas. Oct 14, 2020 - Make this drink your own! You can add coffee or even alcohol if you want an extra kick. I’ve also chilled this mixture and blended it with vanilla ice cream to make it a pumpkin shake. —Andrea Heyart, Aubrey, Texas . Oct 14, 2020 - Make …
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From pinterest.co.uk
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From afoodcentriclife.com
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