I wont real off all the benefits of eating seasonally but it’s safe to say I highly recommend it. Not only does in-season produce taste much sweeter and riper due to the freshness but when fruits and veg are picked for consumption at the right time, they have much more flavor and nutrition. With that being said, the most seasonal in-season produce around this time of year is of course the pumpkin!
Prepare your self for endless Pumpkin Spice Lattes, Pumpkin Pie’s and streets peppered with Jack O’lanterns, we’re not complaining though. The Pumpkin is one of the most versatile vegetables there is. Whether it’s sweet, savory, beauty related or even arts & crafts it’s got you covered. So, in true Silver Mushroom style, here are some of the best uses and recipes for the beloved Pumpkin that we could find.
I stumbled across this recipe when Google Deep-Diving the other day and I just had to include it. First of all, everybody loves pancakes and since 2017 is the year of clean eating (ish) Healthy Pumpkin Pancakes seemed like a win-win. These Healthy Pumpkin Pancakes are soft, they’re fluffy, and they sure are delicious. Why not whip up a batch this October, your friends and family will love you for it, or if like me you don’t share food then you’ll thoroughly enjoy scoffing the whole batch!
To make 8 Pancakes you will need:
- 90g flour
- 1 tbs Ground Cinnamon
- 1 tsp Double Acting Baking Powder
- ¼ tsp Xanthan Gum
- 7 packets Natural Sweetener
- pinch of Salt
- 123g 100% Pure Pumpkin Puree, canned
- 4 Large Organic Egg Whites
- ½ cup Unsweetened Vanilla Almond Milk
- 2 tsp Vanilla Extract
- Spray a nonstick griddle with cooking spray and place over medium heat.
- In a small bowl, whisk together the flour, cinnamon, baking powder, xanthan gum, sweetener, and salt.
- In a medium-sized bowl, whisk together the pumpkin and egg whites. Whisk vigorously, until the egg whites are completely incorporated. Whisk in the almond milk and vanilla.
- Dump the dry ingredients into the wet ingredients and whisk vigorously.
- Scoop ~¼ cup of the batter onto the griddle. Cook until bubbles appear on the surface of the pancake and the edges appear dry. Flip and cook the other side. Continue this until all the batter is used up.
- Serve immediately with pure maple syrup, your favorite nut butters, all natural whipped cream, chocolate chips, etc.
Possibly the most cliché of all Autumnal deserts, but arguably simply the best. It’s notoriously tricky to master however, there’s so many variables to a pumpkin pie; from the crust to the filling to the type of dish you use, this desert is definitely not ‘easy as pie‘. Please don’t let that put you off, this recipe simplifies the process.
For the Crust
- 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled with a knife
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 6-1/2 tablespoons cold unsalted butter, sliced into 1/4-inch pieces
- 2-1/2 tablespoons cold vegetable shortening, in 4 pieces
- 4 tablespoons ice cold water
For the Filling
- 1 (15 ounce) can pumpkin (about 2 cups)
- 1 large egg
- 3 large eggs yolks
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 1-1/4 cups evaporated milk
- Combine the flour, sugar, salt and baking powder in a food processor, pulse to combine. Add the pieces of butter and shortening and pulse until you have coarse crumbs with lots of pea size clumps of butter and shortening.
- Add half of the water and pulse a few times to incorporate. Add the remaining water and pulse until the mixture is just evenly moistened and very crumbly. It will not come together into a mass — that’s okay. Dump the crumbly dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch disc and wrap it in plastic. Refrigerate for at least 45 minutes to rest.
- Take the dough out of the refrigerator Dust your work surface lightly with flour and place the dough on top. Use your hands to quickly work the dough into a smooth disc — don’t over-work it or warm it up too much. Roll the dough, adding more flour as necessary under and on top of the dough so it doesn’t stick, into a 13-inch circle. Carefully drape the dough over the rolling pin and transfer it to a 9-inch deep dish pie pan (it should be at least 1-1/2 inches deep).
- Trim the edges to 1/2-inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust, then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the freezer for at least 15 minutes while you heat the oven.
- Preheat the oven to 375°F. Remove the pie crust from the freezer and place on a baking sheet Cover the crust with a piece of parchment paper and fill it about halfway full with dried beans or pie weights. Bake for 20 minutes. Take the crust outof the oven; remove the parchment paper and beans/pie weights. Bake for another 20 minutes, until the dough is dry and golden.
- Reduce the oven temperature to 325°F.
- Make the filling by whisking together all of the ingredients in a large bowl. Pour the filling into the pre-baked crust. Bake for 50-60 minutes, until the filling is just set — it should look dry around the edges and the center should jiggle just slightly if you nudge the pan.
This is possibly my favorite of all the pumpkin recipes, partly because I just love pumpkin seeds and everything about them but also because this recipe uses bits of the Pumkin that would usually get binned. Who doesn’t love a bit of recycling!
What you’ll need:
- 2 cups pumpkin seeds
- 2 teaspoons vegetable oil
- 1 tablespoon seasoned salt
- Heat the oven to 375°F and arrange a rack in the middle.
- Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil.
- Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes. Remove from the oven, sprinkle with 1 tablespoon seasoned salt, and toss to combine.
This recipe is perfect to make with kids, it’s simple and really effective. Plus it will warm your heart to see the little birds getting a good meal in, all thanks to you! All you need is a pumpkin, twine, bird seed, and a few pumpkin carving tools.
- Cut the pumpkin in half and scrape out all of the seeds.
- Tie two strands of braided twine around the tree and then add half of a pumpkin
- Fill it with bird seed.
Thanks for reading, we hope you get creative with your pumpkins this year. Why not try one of these recipes, or make a new one of your own! Be sure to share any of your creations with us on our social media: