Ingredients:

1 cup packed Farmer’s Market pumpkin pie mix
2 cups flour
3/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 egg
1 teaspoon vanilla
1 cup chocolate chips

Directions:

Preheat oven to 350ºF. Sift together flour, sugar, baking powder, baking soda, and salt. In a large bowl, combine the other ingredients. Slowly add the flour mixture to the wet mixture. Stir until combined. Spread on ungreased cookie sheet and bake for 10-15 minutes.

Ingredients:

Granola:
1/4 cup Farmer’s Market Pumpkin Pie Mix
4 cups rolled oats
1/2 cup slivered almonds
3/4 cup vegetable oil
1/3 cup local honey

Sauce:
1 bag Stahlbush Island Farms Red Raspberries
1/3 cup sugar
2 teaspoons cornstarch
1/2 lemon
1 teaspoon lemon zest

Directions:

Granola:
Preheat oven to 350ºF. In a medium bowl mix together the vegetable oil, honey, and pumpkin pie mix. In a separate bowl, mix together the rolled oats and almonds. Pour the liquid mixture slowly into the oats mixture while stirring. Stir until combined. Pour granola onto a baking sheet. Bake for 40 minutes. Toss twice to ensure that the granola is evenly browned. Let cool for 30 minutes before placing it in an airtight container.

Sauce:
In a small saucepan combine 1 cup red raspberries, cornstarch, sugar, and lemon zest. Bring to a boil then reduce heat, stirring occasionally until sauce thickens. Transfer sauce into a glass dish and toss in the remaining red raspberries, stirring gently. Store in the refrigerator.

Serve sauce with granola and cottage cheese or yogurt.

Ingredients

1 cup packed Farmer’s Market Organic Pumpkin
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs, room temperature
3/4 cup milk

Preheat an oven to 375 degrees F. Line muffin tins with paper muffin liners. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Sift together the flour, spices, salt, baking powder, and baking soda. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

Dr. Oz recently showed easy ways to cut calories by substituting some of your favorite food staples for others. For instance, you can use Farmer’s Market organic canned pumpkin instead of butter in baking recipes. The pumpkin will add a moist, delicious flavor to baked goods without the added calories. Here’s the video: http://www.doctoroz.com/videos/cheat-kitchen

Yield: 12 scones

For the Scones:
2 cups all-purpose flour
6 Tablespoons cane sugar
1 Tablespoon baking powder
½ teaspoon sea salt
1/4 – 1/2 teaspoon ground cinnamon
1/4 – 1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter
3/4 cup canned Farmer’s Market Organic Pumpkin
3 Tablespoons half-and-half
1 large egg

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

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or, if you have it, a pizza stone works well as well.
2. Combine dry ingredients in a large bowl. Cut the butter into the dry mixture until the mixture is crumbly and there are no big chunks of butter.
3. In a separate bowl, combine the pumpkin, half-and-half and egg. Mix egg mixture into dry ingredients, and form the dough into a ball. Form the dough into a large rectangle 1 inch thick and about three times as long as it is wide. Cut the rectangle into equal thirds so that you have three smaller rectangles remaining. Cut each of the smaller rectangles in an ‘X’ pattern. This should give you 12 roughly equal scones.
4. Arrange scones on baking sheet or pre-heated pizza stone. Bake for 14 minutes, or until light brown (times with pizza stone may decrease).

For the Mascarpone Pumpkin Icing:

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.

Allow scones 30 minutes to cool. While scones are warm but not hot spread the icing on top of scones and allow a few minutes for it to set.

Served with whip cream and Stahlbush Island Farms Red Raspberries

Adapted from this recipe

Ingredients:

4 1/2 cartons vanilla ice cream
2 cups Farmer’s Market Pumpkin
1 cup milk
1/2 cup bourbon
1/2 cup packed brown sugar.
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tsp cinnamon
Whip cream for topping (optional)

Directions:
Add ice cream, pumpkin, milk, and bourbon in a blender until smooth (about one third at a time). Ass the sugar and spices to the last batch. Pour into a pitcher and stir. Pour into glasses and top with whip cream and sprinkle with nutmeg.

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.

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.

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.

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.