Gordon Rock - The Pumpkin Cookbook: 30 of the Best Fall Recipes to Keep You Cozy During the Colder Weather

The Pumpkin Cookbook

30 of the Best Fall Recipes to Keep You Cozy During the Colder Weather

By

Gordon Rock

Published by Gordon Rock at Smashwords

Copyright 2020 Gordon Rock

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Fall is really such a fun time of year. We can start wearing cute sweaters and fluffy socks once more. We dont need to make an excuse for why we want to just stay in, watch movies, and start a cozy fire! Its also a time of year that brings a whole new type of food to our attention, any, one of the best of them, is the pumpkin.

When the cold weather comes, we need food to do 2 things for us: 1) Provide comfort and happiness during the cold and dark days, and 2) Still keep up our healthy diets with plenty of nutrients and vitamins. This is where the humble pumpkin comes into play.

We have compiled a collection of 30 fantastic fall recipes, such as Baked Pumpkin Cheesecake with Sticky Pecan Sauce, Pumpkin Hummus with Wholemeal Pita Bread, Pumpkin Gratin, Pumpkin Cobbler, and Pumpkin Hot Chocolate.

Im certain you dont need any more convincing, so lets go!

If youre not a fan of pumpkin pie, then you may well prefer this baked pumpkin cheesecake. It has all the yummy pumpkin spice flavors that are just literally fall on a plate but with that delicious creamy texture that comes from a baked cheesecake. The sticky pecan sauce is somewhat out of this world too with its sweet, nutty goodness. Its pretty awesome!

Serves: 8

Preparation Time: 85 minutes + at least 3 hours refrigeration

Ingredients:

• 24 oz. cream cheese
• 16 oz. pumpkin puree
• 4 eggs
• 1 cups heavy whipping cream
• 1 cups gingersnap cookie crumbs
• 1 cup white sugar
• 1 cup pecans
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• cup brown sugar
• cup butter
• teaspoon cloves

Serving suggestion:

Curl up in front of the fire with a large slice, and just contemplate the wonders of fall.

1) Preheat the oven to 350 F.

2) Melt of a cup of butter.

3) Mix the gingersnap cookie crumbs with the butter. Press the crumb mixture firmly down into a cake tin, leaving no gaps.

4) Bake the base for 10 minutes. Then, remove from the oven and reduce the heat down to 300 F.

5) Beat the cream cheese, sugar, cinnamon, ginger, and cloves together until light and fluffy.

6) Then, beat in the pumpkin puree until smooth.

7) Add the eggs in, 1 at a time, beating gently after each addition.

8) Spread the pumpkin mixture over the base, and then bake for 50-60 minutes or until the cheesecake has lost most of its jiggle.

9) Meanwhile, we can make the sticky pecan sauce. Roughly chop the pecans. Melt the remaining butter together with the brown sugar in a skillet, whisking until the sugar has dissolved. Then, whisk in 1 cup of the heavy cream. Bring the mixture to the boil. Stir in the chopped pecans, and allow the mixture to boil for 2-3 minutes. Remove from the heat.

10) Cover the cheesecake and chill for at least 3 hours before serving.

11) When youre ready to serve, pour a little pecan sauce over each slice and whip the remaining cream into soft peaks. Pop on a dollop.

Tips: Its not an exact science, but to get the required amount of crumbs should need about 14 gingersnap cookies. The crumb needs to be really fine as well, so keep pulsing until you almost have a powder.

The cheesecake does need to be chilled, but if you would like it served warm, you can just reheat each individual slice in the microwave for 30 seconds or so.

Are you like me and want to get as much as possible out of what you paid for? Well, then lets start utilizing the many seeds that are scraped out of each and every pumpkin I use to create something yummy! So, technically, this recipe will be saving you money! Not to mention that seeds are really good for you as they are a great source of protein and a filling snack!

Makes: 1 cup

Preparation Time: 40 minutes

Ingredients:

• 3 tablespoons brown sugar
• 2 tablespoons coconut oil
• 1 cup pumpkin seeds
• teaspoon ginger
• teaspoon chili powder
• teaspoon nutmeg
• Pinch of black pepper
• Pinch of salt

Serving suggestion:

Have a bowl of these on your table for guests to nibble at. Just make sure that they know you made them yourself!

1) Preheat the oven to 300 F and line a baking tray with greaseproof paper.

2) If your seeds are being scraped directly from the pumpkin, rinse them under cold water to remove any flesh still on them, and then pat them dry with paper towels.

3) Melt the butter and then stir into it the sugar, cinnamon, ginger, nutmeg, chili powder, a pinch of salt, and a pinch of black pepper. Adjust the spice and sweetened levels to your taste.

4) Spread the seeds out on your baking tray.

5) Bake for 30-35 minutes, giving them a stir every 10 minutes or so, to try to ensure an even toasting. The seeds, when finished, should be lightly brown and crunchy.

Tips: If youre much more on one side or the other when it comes to sweet or spicy, then, by all means, create your own blend of flavor using whatever spices you like.

If you have a pumpkin youre using but youre not ready to create this dish, you still dont need to discard the seeds! Just rinse them and pat dry again, as you did, and store in an airtight container for up to 3 days before using. Do ensure that theyre fully dry though! Maybe line the container with a paper towel, and change it every day to be sure.

Hummus is the king of dips. I will hear no arguments against that. Its just so tasty! Its also incredibly easy to make and so versatile, making it a great way to squeeze in some extra veggies and vitamins, without even really noticing it! Weve also included a recipe for my personal favorite thing to accompany hummus, wholemeal pita bread. The 2 of them together are great for you and make up a really filling and tasty meal.

Makes: 8 pitas and enough hummus!

Preparation Time: 100 minutes + 2 hours rising time

Ingredients:

• 14 oz. chickpeas
• 2 teaspoons dry yeast
• 2 cups wholemeal bread flour
• 2 teaspoons cinnamon
• 1 pumpkin
• 1 cup wholemeal plain flour
• 1 tablespoon sunflower oil
• 1 teaspoon tahini
• 1 teaspoon honey
• teaspoon nutmeg