In a bowl, whisk together the dry ingredients and set aside.
Cream together butter, brown sugar, and ¼ cup of cane sugar then beat in egg, reduced pumpkin puree, and vanilla extract.
Stiry in dry ingredients until just combined then add white chocolate chips.
Chill cookie dough for 45 minutes then portion dough with a #20 scoop (3 tablespoons).
Combine remaining ½ cup of cane sugar with the cinnamon. Roll scooped dough into balls and coat in cinnamon sugar.
Place 6 cookies per lined baking sheet and press down by half. Bake for 18-20 minutes at 350°F.
To decorate, melt white chocolate in a bowl over barely simmered water then drizzle over cooled cookies. Enjoy!
Notes
Makes 12 cookies.*Cook canned pumpkin on low heat for 35 minutes, stirring frequently to remove access moisture, alternatively drain overnight in cheesecloth in the fridge. Measure pumpkin once it has been cooked or drained then proceed with recipe.
Stock up on canned pumpkin so you can enjoy this cozy soup all season long. It’s the perfect balance of sweet, savory, and spicy! Pumpkin adds fiber and nutrients to this simple soup. After chopping onion and garlic, it’s as simple as opening cans and stirring. Save your cooking energy for the big meal!
Make it plant-based by replacing half and half with a plant-based creamer.
Servings 4
Ingredients
3tbspolive oil
1large yellow oniondiced
1tbspminced garlic
24-oz cans diced green chilies
1quartvegetable stock
115-oz can pumpkin puree
1tspground cumin
½tspdried thyme
½tspdried savoryoptional
2cupsfrozen corn
1cuphalf and half (or alternative)
1large baking potatopeeled and roughly mashed
1tbspsriracha hot sauce
½cupcilantrochopped (optional)
1 ½tspsea salt
Instructions
Heat olive oil in a stock pot over medium-low heat. Add onion and sauté until tender, about 5 minutes.
Add garlic and cook for 30 seconds then add green chilies and cook for an additional 3 minutes. Stir in vegetable stock, pumpkin puree, cumin, thyme, and savory (if using). Bring to a gentle simmer and cook for 5–10 minutes.
Stir in corn, half and half, potato, sriracha, cilantro (if using), and sea salt. Cook until corn is warmed through.
This Pumpkin Soup is like a warm hug on a chilly Thanksgiving day.
It’s a simple yet flavorful addition to your holiday spread, and it’s a great way to embrace the flavors of the season.
Enjoy the comfort and healthiness of this soup as you gather with loved ones to celebrate Thanksgiving.
Elisa Franco
Pumpkin Soup
Warm up your Thanksgiving dinner with a cozy and nutritious Pumpkin Soup. This hearty soup is a fantastic way to incorporate seasonal flavors into your holiday menu while keeping it healthy.
1cupheavy creamor substitute with coconut milk for a dairy-free option
2tblspolive oilor butter
roasted pumpkin seedsfor toppings
1bunchparsleychopped, for toppings
1dollopsour cream or yogurtfor toppings
Method
In a large soup pot or Dutch oven, heat the olive oil or melt the butter over medium heat.
Add the chopped onion and minced garlic. Sauté for about 5-7 minutes, or until the onions are soft and translucent.
Add the canned pumpkin to the pot and stir well.
Season the mixture with the ground cinnamon, nutmeg, ginger, salt, and pepper. Continue to stir, ensuring the spices are evenly distributed.
Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. Allow it to cook for about 10-15 minutes, stirring occasionally to meld the flavors.
Reduce the heat to low, and then stir in the heavy cream (or coconut milk) to the soup. Let it heat through but avoid boiling.
Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
Serve hot, garnished with your choice of toppings, such as roasted pumpkin seeds, fresh parsley, or a dollop of sour cream or yogurt.
It may be hard to find gluten- and grain-free doughnuts—why not make your own! These Mini Pumpkin Doughnut Muffins will satisfy that craving without additives or unpronounceable ingredients.
Mini Pumpkin Doughnut Muffins
It may be hard to find gluten- and grain-free doughnuts—why not make your own! These Mini Pumpkin Doughnut Muffins will satisfy that craving without additives or unpronounceable ingredients.
Preheat the oven to 350°F. Spray or lightly grease two mini muffin pans and set aside.
Mix together wet ingredients.
Slowly mix in Simple Mills Pumpkin Muffin & Bread Mix.
Pour batter into muffin tins.
Bake for 10 minutes, until the tops are domed and firm to the touch, and a tester comes out clean. Remove them from the oven and allow them to cool for five minutes in the pan before transferring to a wire cooling rack.
While the muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl.
As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole muffin is covered. Once covered, place each muffin back on the wire rack to finish cooling.
With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
Pumpkin Snickerdoodle Cookies
With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Tuesday, 10/26/21 is National Pumpkin Day! 🎃 What’s your favorite way to incorporate pumpkins this fall? Whether it’s as a decoration, gutted out for the seeds, or used in a recipe, the possibilities are endless. Christine Waltermyer and the Natural Kitchen Cooking School have picked the perfect recipe… that’s gluten-free AND egg-free! Shop all of the needed ingredients for this Paleo Pumpkin Pudding in all of our locations today!
Prep and cook the pumpkin if using: Cut the pumpkin in half. Use a large spoon to remove the seeds. Cut into big chunks. Place the chunks into a medium size saucepan. Add enough water to cover the bottom of the pan by one inch. Cover and bring to a boil over medium high heat. Reduce to simmer on medium low, covered, for 25 minutes, or until easily pierced with a fork. Transfer to a blender and blend until smooth.
In a small bowl, mix together the agar powder and warm water.
In a blender or food processor, combine ¾ cup of the pumpkin purée, coconut milk, maple syrup, almond butter, pumpkin pie spice, sea salt and vanilla bean powder. Blend for a minute or two. Transfer to a medium saucepan.
Over medium-high heat, bring the pumpkin mixture to a gentle boil, stirring occasionally. Stir in the agar-water mixture. Whisk well. Reduce the heat to low, cover, and cook for 20 minutes, whisking occasionally.
Meanwhile, make the coconut whipped cream: Place the heavy coconut cream, powdered monkfruit sweetener and vanilla bean powder in a blender. Blend until smooth. Drain any excess liquid that separates from the cream. Set aside. I don’t recommend chilling as it will get too hard.
Remove the pumpkin custard mixture from the heat. Transfer to 3 or 4 small pudding dishes. Cool to room temperature, then chill for 1 hour before serving. Serve the pumpkin custard with a dollop of coconut whipped cream and a pinch of nutmeg.
Enjoy!
Notes
Leftover pumpkin custard will keep in the refrigerator for up to 4 days.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
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Creamy Squash Apple Soup
Healthy Organic Pumpkin Pie with Einkorn Crust
Butternut Squash Ravioli
Paleo Pumpkin Pie
Creamy Squash Apple Soup
Serves 4
Ingredients
2 cups vegetable broth
1 onion, diced
1/2 teaspoon sea salt, or to taste
1 large butternut squash, peeled and cut into 1/2 inch chunks
13.5 oz can full fat coconut milk
2 apples, cored, peeled and chopped
1/4 teaspoon nutmeg
A few grinds of cracked black pepper
Apple cider
Toasted pumpkin seeds, to garnish
Method
1. Heat a soup pot over medium heat. Add a splash of vegetable broth.
2. Add the onion and add a pinch of sea salt. Cook and stir for 5 minutes.
3. Add the squash and apple and stir. Pour in the coconut milk.
4. Pour in the remaining vegetable broth, the black pepper, remaining sea salt, and nutmeg. Add enough apple cider to almost cover the squash and apples.
5. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes, or until the squash is fork-tender. Stir occasionally while cooking.
6. Shut off the heat. Using an immersion blender, carefully puree the soup.
7. Serve hot, garnished with toasted pumpkin seeds. Enjoy!
Healthy Organic Pumpkin Pie with Einkorn Crust
Serves 8
Ingredients
FILLING:
2 teaspoons pumpkin pie spice
2 tablespoons Einkorn flour or unbleached white flour
1/2 cup organic sugar
1/2 cup organic brown sugar
15 oz organic pumpkin puree
1 1/4 cup almond milk
1 whole egg, at room temperature
3 egg yolks, at room temperature
PIE CRUST:
1 1/2 cups Einkorn flour
8 tablespoons cold butter
1/2 teaspoon sea salt
1 tablespoon sugar
4 tablespoons ice cold water
Method
1. To make the filling, in a large bowl, whisk together the sugar and the pumpkin puree. Add the eggs and egg yolks, beating them into the pumpkin mixture. Then add almond milk, pumpkin pie spice and add the 2 tablespoons of flour. Mix well until smooth, blending in a blender or with an immersion blender if needed, to remove the little flour lumps.
2. Prepare the pie crust by putting the 1 1/2 cups flour in the food processor. Add the butter and sugar and blend it all together. Gradually add the ice water one teaspoon at a time as you blend. Once it forms a ball, prepare a cutting board by dusting it with flour. Transfer the dough to the board and form it into a flattened disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. (Chilled dough will give you a nice flaky pie crust.)
3. After 30 minutes of refrigeration, you can roll out your pie dough. You can either roll out the dough on a floured surface or between two sheets of parchment paper. If using the floured board method-first dust your board with flour and then unwrap the chilled dough and place it on the board. Using a rolling pin, roll out the dough large enough to cover your pie plate. Grease/oil a 9-inch pie plate. Place the rolled out circle of dough into the pie plate and add some crimping on the edges of the pie.
4. Pre-bake your pie crust for 10 minutes at 350 degrees F. After pre-baking, add the filling. Use a crust protector and bake for 60 minutes. Cool completely, then refrigerate for at least an hour (up to a couple of days) before serving. Enjoy!
Butternut Squash Ravioli
Serves 4
Ingredients
2 packs Rising Moon Butternut Squash Ravioli
Olive oil
1 pack of your favorite sausage (lots of great plant-based options out there!)
1 onion, diced
2 small bunches baby broccoli (or broccolini or broccoli rabe), steamed until tender
1/4 cup your favorite pesto
1 teaspoon minced garlic
Mirin rice wine or white wine
1 tablespoon currants
1/2 teaspoon sea salt
Black pepper to taste
1/4 cup toasted pine nuts
Method
1. Precook the ravioli according to package directions. Rinse and drain, then toss with a little olive oil and set aside. Slice the sausage on a diagonal and pan fry over medium heat in a little olive oil until lightly browned and crispy on the edges.
2. Add 1 Tablespoon olive oil to a pan over medium heat. Add the onion and pinch of sea salt. Cook for a few minutes then add the garlic. Add the baby broccoli. Add remaining sea salt and pepper. Add the sausage and cook for a few minutes. Add the ravioli and currants and cook a few more minutes. Add the pesto and stir gently to combine.
3. Serve topped with lightly toasted pine nuts. Enjoy!
Paleo Vegan Pumpkin Pie with a Keto Option
Makes one 8 or 9-inch pie
Ingredients
CRUST:
1 cup almond flour
2 tablespoons coconut flour
2/3 cup tapioca flour/starch (or arrowroot flour)
1 tablespoon coconut sugar or maple sugar
1/2 teaspoon baking powder
1/2 cup palm oil shortening
1/4 cup ice water
FILLING:
15 oz can pumpkin puree
2/3 cup full fat coconut milk (I love Native Forest Simple/No Guar)
1/2 cup maple syrup (KETO option: Instead of maple syrup, substitute 1/2 cup coconut milk + 1/2 teaspoon pure monk fruit sweetener or 1/2 teaspoon stevia leaf powder)
4 teaspoons olive oil (or a neutral oil such as avocado oil)
1 teaspoon vanilla extract
1-2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
1 1/2 teaspoons agar powder
3 tablespoons cornstarch
OPTIONAL WHIPPED TOPPING:
1 can Let’s Do Organic Heavy Coconut Cream, chilled overnight
1 tablespoon powdered sugar (KETO option: Substitute a pinch pure monk fruit powder or stevia leaf powder for the powdered sugar
TO SERVE:
ground nutmeg
Method
1. To make the pie crust, in a large bowl, whisk together the dry ingredients: almond flour, coconut flour, tapioca flour/starch, maple sugar, and baking powder. Cut in the shortening until incorporated. Gradually add the ice water, mix well without overmixing, then form into a flat disk. Wrap in parchment paper and chill in the refrigerator for 20 minutes.
2. To make the filling, in a large bowl or saucepan, combine all filling ingredients. Pre-cook the filling on the stovetop: warm over medium heat for 5-10 minutes, whisking often, until thick, smooth and creamy. (*SEE KETO OPTION ABOVE)
3. Preheat oven to 375 degrees F. Once the pie dough has chilled for 20 minutes, wipe your work surface with a damp sponge. Place a sheet of parchment paper on top. Unwrap your chilled pie dough and flip it onto the other piece of parchment paper. Roll it out to a thin circle of dough. Flip the dough onto an oiled pie plate. Chill again if necessary to easily remove the sheet of parchment from the pie dough, being careful as you work with it.
4. Moisten your fingers and crimp the edge of your pie crust. Bake the crust by itself for 10 minutes. Add the filling. Add a silicone pie crust protector and bake at 350 degrees f. for an additional 10-20 minutes. Cool separately and chill before serving with optional whipped topping below and a sprinkle of ground nutmeg.
5. To make the optional coconut whipped topping, scoop out the solidified solid fat from the top of the chilled coconut cream. Reserve the liquid part and place the coconut fat in a food processor. Add the powdered sugar. Blend until creamy and smooth, adding a small amount of the liquid from the can if needed to achieve the right consistency.
6. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!
We thought about Pumpkin Spice. We thought about Apple Pie. But what if we blended all the flavors of fall together into one nutrient-rich smoothie?
That’s our Fall Glory Smoothie. Apple Cider, Maple Pumpkin Butter, Organic Pumpkin Puree, Rolled Oats, Vanilla Plant Protein and Coconut Milk combine in this comforting October smoothie.
