What to make: Pumpkin bars
Why make them: They’re easier than pie, but just as tasty!
When to make them: Year-round – when isn’t a good time for a sweet pumpkin treat?
How to make them:
1 15-oz can of Farmer’s Market Organic Pumpkin
1 2/3 cup granulated sugar
1 cup cooking oil
2 cups flour
1 tbsp Cinnamon
1/4 tsp ginger
2 tsp baking powder
1 tsp salt
1/2 tsp ground cloves
1/2 cup margarine or butter
3 oz. cream cheese, softened
1 tsp vanilla
2 cups powdered sugar
- Preheat oven to 350°F and grease cookie sheet.
- Beat together pumpkin and sugar.
- Add the remaining bar ingredients.
- Bake for 20-25 minutes or until a toothpick comes out of the bar clean.
- Mix together frosting ingredients in a large bowl.
- Allow the bar to cool for 20-30 minutes before frosting.
What to make:
Pumpkin Oatmeal Chocolate Chip Muffins
Why make them:
Keep these around for a slightly sweet breakfast option when you’re in a rush or a mid-day snack between meals.
When to make them:
Winter is coming, and that means cozying up with a cup of tea and filling your home with comforting aromas. Why not endeavor on a weekend baking project filled with all things pumpkin?
How to make them:
1 cup flour
2 cups oats
1 tsp. nutmeg
1 tsp. cinnamon
1 cup Farmer’s Market Pumpkin Puree
1 cup brown sugar
2 tsps. vanilla extract
pinch of salt
2 tsps. baking powder
¾ cup semi-sweet chocolate chips
- Preheat oven to 350°F and prepare muffin tin with liners or a non-stick cooking spray.
- Mix together the Farmer’s Market Pumpkin Puree, brown sugar, egg and vanilla extract.
- In a separate bowl, mix together the flour, oats, nutmeg, cinnamon, salt and baking powder.
- Combine the two mixtures in one bowl. Add the chocolate chips, and fold them into the dough.
- Fill the muffin tin with the mixture. Be sure to fill the tins nearly to the top as the dough will not rise.
- Bake for 20-23 minutes. You can test the muffins by inserting a toothpick into the center of the muffin. If it comes out clean, they are ready to come out of the oven. Let the muffins cool for 20 minutes before removing from the tin.
Notes: We used Bob’s Red Mill Gluten-free 1-to-1 Baking Flour as a our gluten-free alternative. We also used Coach’s Oats because they tend to hold their shape in the baking process better than most oats. A certified gluten-free oat can also be used to make the entire recipe gluten-free. You can store your muffins in a sealed container in the refrigerator or make a large batch and freeze them in an air-tight bag.
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In case you missed the Today Show this morning, here’s the recipe video for how to make the most delicious Pumpkin Grilled Cheese:
A pumpkin shortage in the Midwest is not impacting the largest supplier of organic pumpkin.
Farmer’s Market Foods, one of the largest suppliers of organic canned pumpkin puree with 95% of the market share in natural foods, will not be shorting customers or increasing prices. This news after growing concerns of a pumpkin shortage and supply issue in the Midwest.
“Our gourmet pumpkin is looking gorgeous this year! We will not have any shortages” says Karla Chambers, co-owner of Farmer’s Market Foods, an Oregon-based family owned and operated farm.
The demand for pure pumpkin has increased steadily in the past few years because of its versatility, flavor and nutritional value. As the holiday season approaches, more consumers are looking to add it to everyday items like lattes and smoothies to add flavor and richness.
Farmer’s Market Foods has made a name for itself by growing perfect pumpkin varieties using certified organic farming practices and pureeing vine-ripened pumpkins immediately after harvest. “You can really taste the difference. As farmers, we know that the last three days on the vine make all the difference in taste and nutritional value,” says Chambers.
Look for the orange and gold pumpkin label at your local retailer and try Farmer’s Market’s organic pumpkin. For a list of retailers that carry Farmer’s Market, go to:
Follow us on facebook: facebook.com/FarmersMarketFoods
We love this simple recipe so much, that we added it to the back of our cans!
1 15 oz. can Farmer’s Market Sweet Potato Puree
¾ cup sugar
½ tsp. ground nutmeg
¼ tsp. ground ginger
1 tsp. vanilla
1 cup evaporated milk
2 eggs, slightly beaten
1 9”, deep dish pie shell
Mix sweet potato with remaining ingredients. Pour into pie shell. Bake at 425º for 15 minutes, then reduce temperature to 350º for an additional 35-40 minutes. Thoroughly cool pie before serving. Serves 6-8.
1. Pumpkin Pie: Want a new recipe for pumpkin pie that doesn’t use evaporated milk or sweetened condensed milk? Don’t worry, we’ve got you covered!
2. Easy Butternut Soup: A perfect holiday treat, this soup has only three ingredients and takes about 15 minutes to prepare.
3. Christmas Morning Scones: The marshmallowy goodness of these flavorful scones is hard to beat. Great with coffee.
4. Katie’s Pumpkin Muffins: This recipe is a favorite staple for Katie, the eldest daughter of the Farmer’s Market family. These easy crowd pleasers are always nice to have on hand.
5. Deep Dish Butternut Squash Casserole with Maple Ginger Crust: A side dish for sweet lovers, this casserole could be dessert it’s so good.
6. Pumpkin & Bourbon Cheesecake: Delicate and creamy, this recipe is so good that you will want to make it all of the time.
7. Ginger-Topped Sweet Potato Cupcakes: These creamy little cupcakes are a lighter version of the traditional cupcake, using organic sweet potatoes and Greek yogurt.
8. Pumpkin Pie Empanadas: Bite-sized pumpkin pies wrapped in a flaky crust. These empanadas are fun to make and taste delicious.
9. Creamy Pumpkin Soup: Preparing a rich and decadent creamy pumpkin soup has never been quicker or easier to thanks to Farmer’s Market Organic Pumpkin.
10. Chocolate Pumpkin Mini Loaves: Chocolate, pumpkin, and coconut…a match made in heaven! This non-dairy recipe is perfect for a lingering half a cup of pumpkin puree.
Want a new recipe for pumpkin pie that doesn’t use evaporated milk or sweetened condensed milk? Don’t worry, we’ve got you covered! Non-dairy substitution included, courtesy of Farmer’s Market fan Maire.
1 can farmer's market pumpkin
1 cup firmly packed dark brown sugar
1 Tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 cup half and half
1/2 cup milk
1 deep dish pie crust
Preheat an oven to 375ºF.
In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.
Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly.
Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving.
Non-dairy /vegan substitution courtesy of Maire:
Substitute a cup of thick rice milk (recipe below) in place of the dairy milk and half-and-half.
Put 1/4 cup white rice plus 3 cups water in a Dutch oven or similar large pot. Bring to a boil and stir once. Reduce to lowest heat and cover tightly. Simmer for 30 minutes, lifting cover for a moment if froth starts to boil over. Remove from heat and let cool for a few minutes. Transfer mixture to blender with enough extra water to equal 3 cups again. Puree on high speed for about one minute or until smooth.
Delicate and creamy, this recipe is so good that you will want to make it all of the time. Don’t get overwhelmed by the ingredient list, you should have most of the items stocked in your pantry. This recipe was baked by Farmer’s Market employee, Emily Goracke and won second place at our Thanksgiving company potluck recipe contest. It’s based off of an Epicurious recipe. Enjoy!
1 1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted and slightly cooled
1 can Farmer's Market Pumpkin
3 large eggs
1/2 cup light brown sugar
2 tablespoons half and half
1 teaspoon vanilla
2 tablespoons bourbon
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3 8-oz. packages cream cheese, at room temperature
1 1/2 cup sour cream
1 tablespoon sugar
3 tablespoons bourbon
Stir together crumbs, sugar and butter. Press in a single layer on the bottom and up sides of a springform pan. Chill in the freezer for at least fifteen minutes.
Preheat oven to 350ºF. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon in a large bowl. In a separate bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, ginger and salt. Add cream cheese and beat with an electric mixer on high until creamy. Reduce speed and add pumpkin mixture. Pour filling into crust, smoothing top. Bake until center is set, 50 to 60 minutes. LEAVE OVEN ON. Transfer to a rack to let cool while making the topping (about 5 minutes).
Whisk together sour cream, sugar, and bourbon. Spread on top of cheesecake and bake for 5 minutes more. Cool cheesecake completely before transferring to the refrigerator. Refrigerate for at least 4 hours before serving.
Nothing’s better than a warm pumpkin muffin and a cup of tea or coffee. These muffins are easy to make and so smooth, perfect for breakfast on the go!
2 3/4 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup Farmer's Market Pumpkin
3/4 cup sour cream
1/3 cup coconut milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 egg white
1 tablespoon sugar
2 teaspoons brown sugar
Preheat the oven to 375˚F. Lightly grease muffin tins or add paper liners.
Sift flour, sugar, baking powder, baking soda, cinnamon, nutmeg and ginger in a large bowl, whisking after each addition. Make a well in the center. In a separate bowl, combine the pumpkin, sour cream, coconut milk, vegetable oil, vanilla extract, egg and egg white. Pour the wet ingredients into the dry and stir to combine. Spoon the batter into prepared tins, filling about 3/4 of the tin. Mix the sugar topping and sprinkle on top of muffins. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
This recipe is a favorite staple for Katie, the eldest daughter of the Farmer’s Market family. These easy crowd pleasers are always nice to have on hand.
1 can of Farmer's Market Pumpkin
1 cup chocolate chips
1 box of spiced cake mix
Preheat oven to 350ºF. Combine the pumpkin, egg, and spice cake mix. Add chocolate chips. Use a pastry bag to fill muffin liners, the batter will come out EXACTLY like you put it in the oven. To avoid having a dried lava texture on top, smooth the tops with a spatula or use a pastry bag. Cook for 20 minutes.