\nForget about the pumpkin pie, it’s all about the pumpkin cheesecake this Autumn! Take the pumpkin out of the pie and bake it into a rich and creamy cheesecake for the ultimate sweet treat.
\n
![\"pumpkin1\"](\"https:\/\/cardiffstudentmedia.co.uk\/quench\/wp-content\/uploads\/sites\/3\/2016\/10\/pumpkin1.jpg\")
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- Pumpkin Cheesecake<\/strong> – recipe courtesy of BBC Good Food<\/a>Preparation time – less than 30 minsCooking time -1 to 2 hours\n
Serves 8-10<\/p>\n
Ingredients<\/strong><\/li>\n<\/ol>\n
225g\/8oz digestive biscuits<\/p>\n
60g\/2oz butter<\/p>\n
juice and zest 1 lemon<\/p>\n
340g\/12oz cooked pumpkin (steamed or roasted)<\/p>\n
225g\/8oz caster sugar<\/p>\n
450g\/1lb cream cheese<\/p>\n
1 tsp ground cinnamon<\/p>\n
2.5g\/\u252c\u00a2 tsp freshly grated nutmeg<\/p>\n
4 eggs<\/p>\n
90ml\/3fl oz double cream<\/p>\n
90ml\/3fl oz natural yoghurt<\/p>\n
Method<\/strong><\/p>\n
Heat the oven to 170C\/325F\/Gas 3.<\/p>\n
Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm\/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly.<\/p>\n
Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy.<\/p>\n
Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with cling film and chill overnight.<\/p>\n
Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature.<\/p>\n
Savour this seasons warm autumn spices and make your very own Starbucks pumpkin latte, whilst saving the pennies!
\n![\"pumpkin2\"](\"https:\/\/cardiffstudentmedia.co.uk\/quench\/wp-content\/uploads\/sites\/3\/2016\/10\/pumpkin2-300x201.jpg\")
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- Spiced Pumpkin Latte<\/strong> – recipe courtesy of Food Network<\/a>Preparation time: 5 minutes
\nCooking time: 5 minutes
\nServes: 1Ingredients<\/strong><\/li>\n<\/ol>\n1 cup milk
\n2 tablespoons pure pumpkin puree
\n1 tablespoon sugar
\n1\/4 teaspoon pumpkin pie spice, plus more for sprinkling
\n1\/4 teaspoon pure vanilla extract
\n1\/4 cup hot espresso or strong brewed coffee
\nSweetened whipped cream, for serving<\/p>\nMethod
\n<\/strong>1. Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.<\/p>\nPour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.<\/p>\n
Pumpkin, beans, corn, peppers, and turnips all come together in this hearty vegetarian chili that has a touch of warming sweetness from cinnamon and nutmeg.
\n![\"pumpkin3\"](\"https:\/\/cardiffstudentmedia.co.uk\/quench\/wp-content\/uploads\/sites\/3\/2016\/10\/pumpkin3-300x176.jpg\")
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- Pumpkin Chilli<\/strong> recipe courtesy of The Kitchen <\/a>Preparation time: 20 minutes
\nCooking time: 1hr 15
\nServes: 8 \u00d4\u00c7\u00f4 10Ingredients <\/strong><\/li>\n<\/ol>\n3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard<\/p>\n
2 medium turnips, about 3\/4 pound<\/p>\n
1\/2 cup unsalted butter<\/p>\n
1\/2 cup olive oil<\/p>\n
1\/2 cup finely ground cornmeal<\/p>\n
2 red bell peppers, chopped<\/p>\n
1 large onion, chopped<\/p>\n
6 garlic cloves, minced<\/p>\n
2 tablespoons tomato paste<\/p>\n
4 cups vegetarian broth<\/p>\n
2 (10-ounce) cans diced tomatoes with green chilies, such as Rotel<\/p>\n
2 (16-ounce) cans chili beans, drained<\/p>\n
2 cups frozen corn<\/p>\n
1 tablespoon chili powder<\/p>\n
1 teaspoon cinnamon<\/p>\n
1 teaspoon nutmeg<\/p>\n
1 teaspoon cumin<\/p>\n
Several dashes vegetarian Worcestershire sauce<\/p>\n
Salt and freshly ground black pepper, to taste<\/p>\n
Balsamic vinegar, to taste<\/p>\n
Chopped green onions, to serve<\/p>\n
Shredded cheddar cheese, to serve<\/p>\n
Sour cream, to serve<\/p>\n
Method:
\n<\/strong>Peel the pumpkin or squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting!), then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450\u252c\u2591F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife<\/a>.<\/p>\nPeel the turnips and cut into 1-inch pieces.<\/p>\n
In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.<\/p>\n
Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, nutmeg and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer \u00d4\u00c7\u00f6 a whole afternoon, if you have the time.)<\/p>\n
Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.<\/p>\n
![\"pumpkin4\"](\"https:\/\/cardiffstudentmedia.co.uk\/quench\/wp-content\/uploads\/sites\/3\/2016\/10\/pumpkin4-300x200.jpg\")
<\/a>This is not your average quesadilla! Pumpkin quesadillas, a creative twist on a Mexican classic.<\/p>\n- \n
- Pumpkin Quesadillas with Lime-Jalape\u251c\u2592o Yogurt<\/strong> recipe courtesy of The Kitchen<\/a>Preparation time: 20 minutes
\nCooking time: 30 minutes
\nServes: 2 \u00d4\u00c7\u00f4 4Ingredients<\/strong><\/li>\n<\/ol>\n1 medium sugar pumpkin (roughly 1 pound), or substitute 1 cup pumpkin or squash puree<\/p>\n
1\/2 teaspoon fine sea salt<\/p>\n
2 tablespoons coconut oil (or olive oil), divided<\/p>\n
1 small yellow onion, diced<\/p>\n
1 small jalape\u251c\u2592o pepper, seeded and diced<\/p>\n
1\/2 teaspoon ground cumin<\/p>\n
1 1\/2 cups shredded mozzarella cheese<\/p>\n
4 (8-inch) whole wheat flour tortillas<\/p>\n
1\/2 cup cilantro, minced<\/p>\n
<\/p>\n
For the Lime-Jalapeno Yogurt:<\/p>\n
1 cup plain full fat yogurt<\/p>\n
1 tablespoon lime juice<\/p>\n
1\/2 teaspoon lime zest<\/p>\n
1\/2 teaspoon ground cumin<\/p>\n
1 jalape\u251c\u2592o, diced (remove seeds for less heat)<\/p>\n
Pinch of fine sea salt<\/p>\n
Method <\/strong>
\nPeel, seed, and cut the pumpkin into 1-inch cubes; you should have about 1 1\/2 cups cubed squash. Bring a large saucepan of lightly salted water to a boil. Add the pumpkin cubes and cook until pumpkin is fork tender, 8 to 10 minutes. Drain and set aside to cool for about 10 minutes. Once pumpkin is cool enough to handle, place it in a blender or food processor along with the 1\/2 teaspoon of salt and process until smooth. You should have about 1 cup of puree. The puree can be prepared several days in advance.<\/p>\nPrepare the yogurt dip while the pumpkin is cooking. Combine all of the ingredients in a bowl and whisk until smooth. Taste test and adjust seasonings if necessary. Refrigerate until ready to serve.<\/p>\n
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Stir in the onion, jalape\u251c\u2592o, ground cumin. Saut\u251c\u00ae, stirring occasionally, until tender, about 8 minutes.<\/p>\n
Spread the pumpkin puree over 1\/2 of each tortilla. Top with onion and pepper mixture followed by the cheese, divided evenly among all the tortillas. Fold each tortilla in half.<\/p>\n
Wipe down the skillet and heat remaining oil over medium-high heat. Cook the quesadillas for 3 to 5 minutes per side. Serve immediately with lime-jalape\u251c\u2592o yogurt dip and plenty of minced cilantro.<\/p>\n
Cookies for breakfast? These breakfast cookies are packed with healthy whole grains and healthy fats, you could even throw in protein powder, chia seeds, nuts, other dried fruit\u00d4\u00c7\u00f6whatever tickles your fancy!<\/p>\n
![\"pumpkin5\"](\"https:\/\/cardiffstudentmedia.co.uk\/quench\/wp-content\/uploads\/sites\/3\/2016\/10\/pumpkin5-300x193.jpg\")
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- Oatmeal pumpkin breakfast cookies<\/strong> recipe courtesy of Back To Her Roots <\/a>Preparation time: 10 minutes
\nCooking time: 12- 15 minutes
\nServes: makes 12 cookiesIngredients<\/strong><\/li>\n<\/ol>\n1\/2 cup melted coconut oil<\/p>\n
2 eggs<\/p>\n
1 teaspoon vanilla extract<\/p>\n
3\/4 cup pumpkin puree<\/p>\n
1\/3 cup maple syrup<\/p>\n
1 1\/2 cup whole wheat flour<\/p>\n
1 cup rolled oats<\/p>\n
1\/4 cup flaxmeal (ground flaxseeds)<\/p>\n
1\/2 teaspoon baking soda<\/p>\n
1\/2 teaspoon cinnamon<\/p>\n
1\/4 teaspoon ground cloves<\/p>\n
1\/4 teaspoon nutmeg<\/p>\n
Pinch of salt<\/p>\n
1 cup raisins<\/p>\n
Method <\/strong><\/p>\n
Preheat oven to 350\u252c\u2591. Line a baking sheet with parchment paper, set aside.<\/p>\n
In the bowl of a mixer fitted with the paddle attachment, add in the coconut oil, eggs, vanilla, pumpkin, and maple syrup. Mix on medium until well-blended.<\/p>\n
Add in the flour, oats, flax meal, baking soda, cinnamon, cloves, nutmeg and salt. Mix on medium until well-blended.<\/p>\n
Fold in the raisins using a wooden spoon.<\/p>\n
Drop rounded tablespoonsful onto the prepared baking sheet, leaving about an inch between cookies. Bake in preheated oven for 12-15 minutes, or until golden brown and solid. Let cool for five minutes on baking sheet, then transfer to a wire baking rack to cool completely.<\/p>\n
Crepes filled with pumpkin, drizzled in Nutella, need I say more? The unusual combination of chocolate and pumpkin will have you making these pumpkin treats all year around!
![\"pumpkin6\"](\"https:\/\/cardiffstudentmedia.co.uk\/quench\/wp-content\/uploads\/sites\/3\/2016\/10\/pumpkin6-300x201.jpg\")
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- Pumpkin filled sweet crepes <\/strong>recipe courtesy of Simplistically Living<\/a>Preparation time: 5 minutes
\nCooking time: 10 minutes
\nServes: 15 \u00d4\u00c7\u00f4 18 crepesIngredients<\/strong><\/li>\n<\/ol>\n2 eggs<\/p>\n
3\/4 cup pure pumpkin puree<\/p>\n
1 cup milk<\/p>\n
3\/4 cup water<\/p>\n
2 tablespoons butter, melted<\/p>\n
2 cups flour<\/p>\n
1\/2 cup brown sugar, packed<\/p>\n
1\/2 teaspoon salt<\/p>\n
1 1\/2 teaspoons vanilla<\/p>\n
1 teaspoon ground cinnamon<\/p>\n
1\/4 teaspoon ground nutmeg<\/p>\n
1\/4 teaspoon ground cloves<\/p>\n
1\/4 teaspoon ground ginger<\/p>\n
<\/p>\n
Garnish\/Filling Ideas<\/p>\n
Nutella<\/p>\n
powdered sugar<\/p>\n
syrup<\/p>\n
berries<\/p>\n
cream cheese<\/p>\n
Method
\n<\/strong>Lightly beat eggs in a large bowl then whisk in pumpkin puree, milk, water and butter until combined. Whisk in remaining Pumpkin Crepe Batter ingredients and beat until smooth.<\/p>\nHeat a lightly greased griddle or non-stick skillet pan over medium high heat. Pour batter using 1\/4 measuring cup on the griddle\/skillet and tilt pan in a circular motion to spread batter. Cook crepes approximately 1 minute or until bottom is lightly golden, flip and cook another 30 seconds or until cooked through. Repeat until all the batter is gone.<\/p>\n
To stuff with Nutella: Spread half of a cooked crepe with Nutella. Fold in half then cover the top half of the crepe with Nutella then fold in half one last time.<\/p>\n
Warm your taste buds with this velvety smooth pumpkin soup. Perfect for using up any leftover pumpkin!<\/p>\n
![\"pumpkin7\"](\"https:\/\/cardiffstudentmedia.co.uk\/quench\/wp-content\/uploads\/sites\/3\/2016\/10\/pumpkin7-300x200.jpg\")
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- Roasted golden pumpkin soup <\/strong>recipe courtesy of Jamie Oliver<\/a> \u252c\u00e1Preparation time: 15 minutes
\nCooking time: 1hr 15 minutes
\nServes: 6<\/li>\n<\/ol>\n
\nIngredients:
\n<\/strong>\u252c\u00e11.5kg pumpkin<\/p>\nOlive oil<\/p>\n
1 teaspoon dried chilli<\/p>\n
1 tablespoon coriander seeds<\/p>\n
1 large onion<\/p>\n
3 cloves garlic<\/p>\n
1 carrot<\/p>\n
1 stick of celery<\/p>\n
1 litre hot vegetable stock<\/p>\n
Method: <\/strong>Preheat the oven to 170\u252c\u2591C\/340\u252c\u2591F. Half the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges. Place the pumpkin on two large baking trays and drizzle over a little olive oil. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground. Sprinkle the spices over the pumpkin with some black pepper. Roast the pumpkin for 1 hour, or until soft and slightly caramelised at the edges.<\/p>\n
Meanwhile, roughly chop the onion, garlic, carrot and celery. Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes, or until soft and sweet but not coloured.<\/p>\n
When the squash is ready, add to the pan with the hot stock. Blend with a stick blender, adding a little more water if you like a thinner consistency.<\/p>\n
Ladle into bowls and add your favourite toppings.<\/p>\n
These pumpkin wedges are a healthy alternative to potatoes and are crammed full of vitamins and minerals!<\/p>\n
![\"pumpkin8\"](\"https:\/\/cardiffstudentmedia.co.uk\/quench\/wp-content\/uploads\/sites\/3\/2016\/10\/pumpkin8-300x200.png\")
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- Parmesan-Rosemary Pumpkin Wedges<\/strong> recipe courtesy of My Recipes<\/a>Preparation time: 10 Minutes
\nCooking time: 30-35 minutes
\nServes: 2Ingredients
\n<\/strong>2 pounds unpeeled seeded pumpkin or other winter squash, cut into 1\/2-inch wedges<\/li>\n<\/ol>\n1 tablespoon olive oil<\/p>\n
1\/2 cup freshly grated Parmesan<\/p>\n
2 teaspoons lemon zest, divided<\/p>\n
1\/4 cup fresh breadcrumbs<\/p>\n
2 teaspoons minced fresh rosemary<\/p>\n
1\u252c\u00e1\u252c\u00e1 garlic clove, minced<\/p>\n
1\/4 teaspoon salt<\/p>\n
1\/8 teaspoon pepper<\/p>\n
1\/2 cup sour cream<\/p>\n
Method <\/strong>
\nPreheat oven to 375\u252c\u2591. Place pumpkin wedges in a single layer on a large baking sheet; drizzle with olive oil, turning wedges to coat evenly.<\/p>\nStir together Parmesan, 1 teaspoon lemon zest, and next 5 ingredients in a small bowl. Sprinkle pumpkin wedges evenly with cheese mixture. Bake 30 to 35 minutes or until tender. Meanwhile, stir together sour cream and remaining 1 teaspoon lemon zest. Serve pumpkin wedges with lemon cream.<\/p>\n
This quick and easy roast pumpkin salad recipe is served with pine nuts, spinach, and a sweet honey dressing for a healthy lunch low in calories, yet bursting with flavour.
![\"pumpkin9\"](\"https:\/\/cardiffstudentmedia.co.uk\/quench\/wp-content\/uploads\/sites\/3\/2016\/10\/pumpkin9-200x300.jpg\")
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- Roasted pumpkin salad with honey and balsamic dressing <\/strong>recipe courtesy of Taste<\/a>Preparation time: 10 minutes
\nCooking time: 25 minutes
\nServes: 2Ingredients
\n<\/strong>
\n1.75kg butternut pumpkin, deseeded, cut into 2cm-thick pieces<\/li>\n<\/ol>\nolive oil cooking spray<\/p>\n
1\/2 cup pine nuts<\/p>\n
200g baby spinach<\/p>\n
Honey and balsamic dressing<\/p>\n
1\/4 cup honey<\/p>\n
2 tablespoons balsamic vinegar<\/p>\n
1 tablespoon olive oil<\/p>\n
Method
\n<\/strong>Preheat oven to 250\u252c\u2591C. Line 2 baking trays with baking paper. Place pumpkin in a single layer on trays. Spray with oil and turn to coat. Season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature.<\/p>\nMeanwhile, heat a small, non-stick frying pan over medium heat. Add pine nuts. Cook, stirring, for 3 minutes or until golden.<\/p>\n
Make honey and balsamic dressing: Combine honey, vinegar and oil in a screw top jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH (100%) for 10 seconds or until honey is melted. Replace lid. Shake until well combined.<\/p>\n
Place spinach and pumpkin in a large bowl. Sprinkle with pine nuts. Drizzle with dressing. Season with salt and pepper. Serve.<\/p>\n
The unexpected punch of crystallized ginger gives these tender pumpkin waffles a grown-up twist.
![\"pumpkin10\"](\"https:\/\/cardiffstudentmedia.co.uk\/quench\/wp-content\/uploads\/sites\/3\/2016\/10\/pumpkin10-300x201.jpg\")
<\/a><\/p>\n
- Roasted pumpkin salad with honey and balsamic dressing <\/strong>recipe courtesy of Taste<\/a>Preparation time: 10 minutes
- Parmesan-Rosemary Pumpkin Wedges<\/strong> recipe courtesy of My Recipes<\/a>Preparation time: 10 Minutes
- Roasted golden pumpkin soup <\/strong>recipe courtesy of Jamie Oliver<\/a> \u252c\u00e1Preparation time: 15 minutes
- Pumpkin filled sweet crepes <\/strong>recipe courtesy of Simplistically Living<\/a>Preparation time: 5 minutes
- Oatmeal pumpkin breakfast cookies<\/strong> recipe courtesy of Back To Her Roots <\/a>Preparation time: 10 minutes
- Pumpkin Quesadillas with Lime-Jalape\u251c\u2592o Yogurt<\/strong> recipe courtesy of The Kitchen<\/a>Preparation time: 20 minutes
- Pumpkin Chilli<\/strong> recipe courtesy of The Kitchen <\/a>Preparation time: 20 minutes
- Spiced Pumpkin Latte<\/strong> – recipe courtesy of Food Network<\/a>Preparation time: 5 minutes