My twelve days of Pumpkin has finally come to an end:( However, I’ve gotten so used to eating pumpkin that I doubt I will stop! More recipes are sure to follow!! This recipe is amazing and really simple to get right. However, a word of caution for the frosting; although delicious, it’s a bit runny so be prepared to get your hands dirty:)

Ingredients:
1 ½ cups sugar
½ cup buttermilk
½ cup vegetable oil
2 large eggs
¾ cup Farmer’s Market Pumpkin
1/2 tsp. salt
1 tsp. vanilla extract
2 cups flour
3/4 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder

Frosting:
8 oz. mascarpone cheese
¼ tsp. pumpkin pie spice
½ tsp. vanilla extract
Pinch of salt
1 ¼ cups powdered sugar

Directions:

Preheat oven to 350 F. In a medium bowl combine sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla. In another medium bowl, whisk together flour cocoa powder, baking soda, and baking powder. Gradually add to wet mixture (about ½ cup at a time). Beat until smooth. Line muffin pans with cups and fill each cup with about 3 tablespoons of batter. Bake for about 25 minutes. Allow muffins to cool completely.

Frosting:

In a small bowl, combine mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt until smooth. Add powdered sugar. Chill in freezer for about an hour. Spread on top of cupcakes before serving.

I was a bit skeptical about this recipe, since it was a different take on one of my favorite comfort foods, but I was pleasantly surprised. It was incredible! In my opinion, sage and pumpkin go together quite nicely, like chocolate and frozen red raspberries:)

Ingredients:

1/2 pound sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can Farmer’s Market Pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
9 lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup shredded mozzarella cheese
3/4 cup shredded Parmesan cheese
Salt and pepper

Directions:

Bring a pot of water to a boil. Add lasagne noodles one at a time. Stir occasionally to ensure noodles don’t stick. Cook for about 9 minutes or until al dente. Drain and rinse with cold water. Meanwhile, in a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt. Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with three noodles. Spread another 1/2 cup pumpkin sauce on top of the noodles and spread to edges. Add half of the mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese to the pumpkin. Repeat layers. Top with remaining noodles and ingredients. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

This recipe offers a sweet spread on toast. It’s a great breakfast treat on the run.

Ingredients:

1 can Farmer’s Market pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Directions:

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Transfer to sterile containers and chill in the refrigerator until serving.

I’ve never made bread before in my life! Imagine my surprise when it turned out beautifully!! Try this foolproof recipe and make everyone believe that you are a professional baker:)

Ingredients:

3 cups all-purpose flour
3 cups white sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1 1/2 tsps salt
2 tsps baking soda
1 cup vegetable oil
2/3 cup water
1 cup packed Farmer’s Market Pumpkin
4 eggs

Directions:

Preheat oven to 350 degrees F. Grease and flour 1 large loaf pan. Sift together the dry ingredients. Combine the vegetable oil, water, canned pumpkin and eggs. Slowly add dry ingredients to egg mixture, (about 1/2 cup at a time) and mix until blended. Pour mixture into loaf pan. Bake at 350 degrees F for 1 hour and 30 – 40 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. Cool bread in loaf pan on a rack for 15 minutes. Remove bread by running a knife around the inside and turning loaf upside down to dislodge bread. Cool completely. Serve warm with butter.

I’ll admit it. I was terrified to make risotto at home. People are always talking about how difficult it is. After my risotto making night on day eight, I can tell you with absolute certainty that it is pretty darn difficult. HOWEVER, the arm workout is totally worth it. Just try this dish and see for yourself.

Ingredients:

5 cups chicken broth
3 tablespoons olive oil
8 sage leaves and 2 tsp minced
1 chopped shallot
1 cup Arborio rice
1 cup sliced shiitake mushroom caps
½ cup dry white wine
¾ cup packed Farmer’s Market Pumpkin
¾ cup shredded Parmesan cheese
salt and pepper

Directions:

Heat broth in a saucepan until boiling, then reduce heat and let it simmer on the stovetop. Heat olive oil in small sauté pan. Add sage leaves and fry until crispy, happens fast 10 to 15 seconds. Remove sage from the pan and set aside. Transfer the heated olive oil to a large saucepan. Heat oil on medium high heat and add the shallots. Cook until translucent. Add the rice and cook, stirring until rice is opaque, 2 minutes. Add mushrooms and wine; cook stirring until most of the liquid has evaporated. Add 1 cup of broth, stirring until most of the liquid is gone. Continue to add broth ½ cup at a time until most of the liquid has evaporated. Stir continuously. Once all the broth is gone, add pumpkin, cheese, salt, and pepper. Stir until incorporated, 2 minutes. Divide risotto into 4 bowls and top with fried sage leaves and cheese.

This recipe made maybe one of the most fantastic curry dishes I’ve ever had in my life. Day 7 was out of this world!

Ingredients:

2 skinless, boneless chicken breast halves – cut into small chunks
1 tablespoon olive oil
1 cup packed Farmer’s Market Pumpkin
1 tablespoon butter
1 onion, chopped
2 cloves garlic, chopped
1 inch piece fresh ginger root, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 pinch ground turmeric
1 teaspoon red pepper flakes
1/2 cup canned coconut milk
1 1/2 cups chicken broth
salt to taste
Parsley for garnish (optional)

Directions:

Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside. Melt the butter in a separate skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric, and red pepper flakes. Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken broth. Season with salt to taste. Cook for 15 to 20 minutes over medium heat. Serve over rice. Add more pumpkin for a thicker curry or more Chicken broth to cut thickness.

On day six of the twelve days of pumpkin, I awoke to a wintry wonderland in Corvallis, Oregon. My mind immediately jumped to a hearty pumpkin breakfast to start the snow day! I already detailed my first attempt at concocting a pumpkin shake in an earlier post. This time, I got it right.

The Pumpkin Shake: for the mornings when coffee just isn’t enough…

Ingredients:

1/2 cup packed Farmer’s Market Organic Pumpkin
1 cup Coconut Milk
1/2 teaspoon Pumpkin Pie Spice
1/2 teaspoon Vanilla
1 tablespoon Agave Sweetener (or Sugar)
garnish with ground nutmeg and ground ginger (optional)

Directions:

In a blender, mix all ingredients on high for 20 seconds or until blended. Garnish with ground nutmeg and ground ginger. Makes 1 shake.

These easy crowd pleasers are always nice to have around the house.

Ingredients:

1 can of Farmer’s Market Pumpkin
1 bag of chocolate chips
1 box of pumpkin spice cake

Directions:

Mix all ingredients together and follow the packaging instructions for baking.

Day four of my 12 day of pumpkin challenge yielded an all-time favorite pumpkin recipe, pumpkin pie! This one is from Paula Dean. Although, it might not be the healthiest recipe, it sure is amazing to bring out for days when you just feel like spoiling yourself rotten.

Ingredients

1 (8-ounce) package cream cheese, softened
2 cups Farmer’s Market Pumpkin
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 frozen pie crust
Whipped cream, for topping

Directions
Preheat the oven to 350 degrees F.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature.

Start your day off right with this easy pumpkin oatmeal recipe.

Ingredients:

1 cup quick-cooking rolled oats
3/4 cup milk
1/2 cup Farmer’s Market Organic Pumpkin
1/4 tsp pumpkin pie spice
1 tsp cinnamon sugar

Directions:

Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency. Cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.