These pumpkin swirl pecan bars are a delicious and healthy snack and could be perfect for breakfast too. If you don’t have pumpkin even squash or sweet potato will do. The orange color of these vegetables indicates generous amounts of healthy beta carotene. Continue reading
These Easy Pumpkin Sticky Buns can be made in a snap if you have that tube of ready-roll croissants on hand. Just unroll, pinch together the triangles and reroll again with the pumpkin filling. Slice and bake on top of the caramel sauce. When baked, flip them over and you have delicious topping on top of everything. Couldn’t be easier than that! Continue reading
This cute pumpkin bread ring makes a perfect table centerpiece for autumn. The recipe is the same as for the Easy Dinner Rolls below with only the addition of pumpkin puree. Continue reading
These delicious pumpkin harvest pancakes are great for breakfast and are loaded with vitamins and protein. I used the “Andina flour” which is a mix of protein rich spelt, wholewheat and quinoa flours. If you can’t find this brand you could mix 60% all-purpose, 30 % spelt and about 10% quinoa flour. Or another good combination could be 1/2 all-purpose and 1/2 whole wheat flour. Anyway it’s the pumpkin puree that actually makes all the difference in this recipe imparting a special flavor and tenderness to this pancake. Continue reading
The three layers of this Pumpkin Chocolate Crumble Dessert are a perfect combination of flavors and textures. Continue reading
These roasted pumpkin slices on Robiola clouds are really elevated to new heights in this recipe inspired by the Ratana’ restaurant in Milan. This simple vegetable surrounded by flavourful touches of pumpkin mayonnaise, roasted pumpkin seeds and marinated onions can turn this humble vegetable into a first course or even a main dish! And best of all it’s very easy and quick to prepare. Continue reading
After years of reluctant pumpkin pie eaters, this Pumpkin Swirl Cheesecake became an instant hit at Thanksgiving in our family and was requested ever since! Continue reading
These Crispy Pumpkin Latkes are a nice change from the usual potato pancakes. There is also an extra bonus of valuable A vitamins and a lighter texture. They cook quicker too so there’s no risk of undercooked latkes. Continue reading
This Easy Pumpkin Pie Custard is an easy and delicious way to substitute pumpkin pie. It’s quickly made on the top of your stove without all the fuss of baking. The pecans make a crunchy topping and if anyone misses the crust a sprinkling of crushed amaretto cookies go together wonderfully. Continue reading
I adapted these Mini Pumpkin Tea loaves from a Mayo Clinic recipe that I found on their newsletter. I made a few adjustments and made them even healthier! These make a great breakfast item too. The spicy “doughnut” texture and fragrance makes them extra special. You can bake them in one regular size loaf pan or as I did in three mini pans. In this way you can customise them by adding different toppings and seeds. Continue reading