Tuesday, October 11, 2011

Wednesday Delectables: YUMMY FALL PUMPKIN RECIPES!!

Fall is upon us which means it is officially the season for all things pumpkin!!!! This means pumpkin patches, pumpkin pies, babies in pumpkin costumes… you get the picture.
In honor of this pumpkin filled time of year I am bringing you the most drool worthy vegan pumpkin recipes from around the web!


What you'll need . . .
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup stone-ground cornmeal
  • 2 tablespoons Bob's Red Mill egg replacer plus 6 tablespoons water (or two eggs)
  • 1 cup pumpkin puree (wanna make your own?)
  • 1/4 cup maple syrup
  • 1/4 cup canola oil
  • 1 cup corn kernels (we used canned no-sodium)

Method . . .
  1. Preheat your oven to 400 degrees F. Lightly grease a 10-inch pie pan (or 9-inch square baking pan) and set aside.
  2. Whisk together the flour, baking powder, salt, and cornmeal in a large mixing bowl.
  3. In a smaller bowl, whisk together the pumpkin, oil, maple syrup and egg replacement (or eggs).
  4. Punch your fist (ok, just lightly!) into your dry ingredients and pour the wet ingredients into the impression you make.
  5. Mix together until JUST incorporated with a spatula. Then fold in the corn kernels.
  6. Pour batter into your prepared pan. Bake for 25 to 30 minutes. The bread will be lightly browned and slightly firm to the touch.

Easy Refrigerator Pumpkin Cheesecake
Serves 8

THE Crust
1 cup graham cracker crumbs
4 tablespoons (1/2 stick) 
Earth Balance non-hydrogenated margarine, melted
THE Filling
1 cup pumpkin purée
4 tablespoons Earth Balance non-hydrogenated margarine, softened
2 (8-ounce) packages non-dairy cream cheese, softened [I used 
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup powdered sugar, sifted
Preheat oven to 400 degrees F.  Cut a circle of parchment paper to line the bottom of a 9-inch springform pan; set aside. [I also used non-stick cooking spray.]
For the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into bottom of prepared pan and about 1/4-inch up the sides. Bake until golden brown and toasted, 7 to 8 minutes; set aside to let cool completely.
For the filling: In a medium bowl, beat pumpkin purée, remaining softened butter, cream cheese, vanilla, nutmeg and salt with an electric mixer until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.
Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.

ISAIAH'S Pumkin Muffins with Crumble Topping

1/4 cup store-bought gluten-free flour blend
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon pumpkin pie spice
4 tablespoons all-vegetable shortening
Confectioners’ sugar, for sprinkling
1 3/4 cups store-bought gluten-free flour blend
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 large eggs, at room temperature
1 cup canned pure pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

1. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
2. Prepare the crumble topping. Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.
3. To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
4. In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth. Add to the flour mixture; stir until just combined.
5. Fill each muffin cup almost full; top each with crumble topping. Bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan, set on a wire rack. Using a sieve, sprinkle with confectioners’ sugar.
Yield: 12 muffins.


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