Michalczyk Maggie - The Great Big Pumpkin Cookbook: A Quick and Easy Guide to Making Pancakes, Soups, Breads, Pastas, Cakes, Cookies, and More

Copyright 2020 by Maggie Michalczyk Parts of this text were originally self-published in 2018 in Once Upon a Pumpkin. All Rights Reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Racehorse Publishing, 307 We 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 We 36th Street, 11th Floor, New York, NY 10018 or .

Skyhorse and Skyhorse Publishing are regiered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Cover design by Kai Texel Photography by Maggie Michalczyk and Megan Neveu Library of Congress Control Number: 2020930857 Print ISBN: 978-1-5107-5919-0 eBook ISBN: 978-1-5107-5920-6 Printed in China CONTENTSACKNOWLEDGMENTS Sponsors of this book include Simple Mills, Libbys, Quaker, and siggis dairy. Im proud to partner with these amazing brands to bring you recipes highlighting their delicious and nutritious products. Guest photography by Megan NeveuINTRODUCTION W hy pumpkins?! People always ask me how my love affair with this fall vegetable (technically a fruit) started. My answer is simple.

Pumpkins make people happy. They represent the nostalgia of the season, a time we look forward to all year long and love to celebrate. I love the magic that I feel in the fallthe leaves changing colors, picking the perfect pumpkin, and baking something that makes your whole house smell delicious. It makes my soul happy! Autumn inspires me to cook and bake with pumpkin in new waysI love that you can do so much with it in both sweet and savory recipes and I cant wait for you to discover all of the possibilities in this book! These recipes focus on simple, nutrient-dense ingredients. I always try to sweeten things naturally and add more nutrition whenever possible. Most of the recipes you will find in this book do just that, and some are classics that have been left untouched.

Pumpkin adds nutrition, texture, flavor, and flair to all of the recipes in this book that I hope will inspire your adventures in the kitchen and help you celebrate the season we all love! For pumpkin recipes and more, be sure to follow me . XOXO MaggieNUTRITIONAL BENEFITS OF PUMPKINTYPES OF PUMPKINS D id you know there are over one hundred types of pumpkins varieties?! Each year plant breeders evaluate and select from among thousands of new pumpkin lines to find the right combination of traits to make the best pumpkin possible. I love that every pumpkin is different and beautiful in its own way. These images are courtesy of HM.CLAUSE. For over 15 years HM.CLAUSE has been a leader in pumpkin breeding, and continues to bring unique and innovative varieties to market today. of pumpkin puree on tortillas and top with shredded cheddar cheese, chicken, sauted spinach & black beans. of pumpkin puree on tortillas and top with shredded cheddar cheese, chicken, sauted spinach & black beans.

Top with second tortilla and saut on a pan until crispy and golden brown. DEVILED EGGS Halve 12 hard-boiled eggs. Mash yolks with cup pumpkin and plain Greek yogurt, 1 tsp. Dijon mustard, and tsp. each salt and ground coriander. MUSTARD Mix 2 tbsp. each pumpkin, grainy mustard, and honey. VINAIGRETTE Whisk 2 tbsp. each apple cider vinegar and pumpkin and 1 tsp. each apple cider vinegar and pumpkin and 1 tsp.

Dijon mustard; whisk in cup extra-virgin olive oil. Add a pinch of salt, pepper, and red pepper flakes for a kick. CREAM CHEESE Mix cup pumpkin with 1 package less fat cream cheese or dairy-free cream cheese. Add 2 tbsp. honey and 1 tbsp. YOGURT Stir cup pumpkin puree and 1 tsp. pumpkin pie spice into the yogurt of your choice. SMOOTHIE Add cup pumpkin to your favorite smoothie combination to thicken the texture and add more nutrition! OATMEAL Simmer 1 cups unsweetened almond milk with 1 cup old-fashioned oats, cup pumpkin, 2 tsp. pumpkin pie spice, and a splash of vanilla extract until creamy. pumpkin pie spice, and a splash of vanilla extract until creamy.

Top with sliced almonds, pecans, banana slices, berries, or a heaping tbsp. of nut butter. APPLESAUCE Simmer 4 chopped and peeled apples, 1 cup water, cup pumpkin, and cup sugar or coconut sugar, the juice of one lemon, and a cinnamon stick. Stir occasionally, mashing with a fork, for 12 minutes. WAFFLES & PANCAKES Add cup pumpkin puree to your favorite waffle or pancake mix for an extra moist texture, fall flavor, and nutrition. CHILI Add 1 can of pumpkin to your classic chili recipe and continue simmering until incorporated. CURRY Mix 1 can of pumpkin into your favorite curry recipe for a thicker, more flavorful version. MEATBALLS Mix cup pumpkin into 1 lb. lean ground turkey plus cup almond flour, 1 large egg, 2 cloves garlic (minced), 2 tsp. lean ground turkey plus cup almond flour, 1 large egg, 2 cloves garlic (minced), 2 tsp.

Italian seasoning, 1 tsp. ground sage, 1 tsp. thyme, tsp. crushed red pepper, and salt and pepper to taste. Roll into balls and bake on a cookie sheet at 425 F for 1820 minutes. of basil, and cup extra-virgin olive oil. of basil, and cup extra-virgin olive oil.

Pulse, and add salt and pepper to taste. Serve on top of crusty Italian bread or grilled chicken. NICE CREAM Freeze 3 bananas (without the peels). Add frozen bananas to a high-speed blender with cup pumpkin, 2 tsp. pumpkin pie spice, 1 tsp. vanilla, and a splash of almond milk.

Blend to combine. Scoop into a loaf pan, refreeze for an hour, then scoop and enjoy. MILKSHAKE Blend cup pumpkin with cup milk of choice, banana, and cup your favorite vanilla ice cream until smooth. Pour into a glass and top with pecans and pumpkin seeds or pumpkin granola. FUDGE Mix cup pumpkin with cup creamy peanut butter, cup melted coconut oil, 1 tbsp. pumpkin pie spice. pumpkin pie spice.

Line a loaf pan with parchment paper and add the mixture to the pan, smoothing it out with a spatula. Freeze for 15 minutes, and then remove and cut into squares. Store in the freezer. HOT COCOA Stir together 1 cup milk of your choice (I recommend almond milk or oat milk) with 2 tbsp. unsweetened cocoa powder, 1 tbsp. maple syrup, and a dash of pumpkin pie spice.