Sugar Pie, Honey Pie
Is your sugar baby pie pumpkin still kicking around waiting for a mission? There are so many ways to use this little wonder if you haven't got it figured out just yet, read on. At the risk of sounding like Bubba, there's Pumpkin Pie, Pumpkin Bread, Pumpkin Cookies, Canned Pumpkin, Pumpkin Smoothies, Pumpkin Cheesecake...you get the idea!
Now, how to get your table centerpiece to look and act like cooked pumpkin puree - EASY! Just cut the pumpkin (sharp knife mandatory) top off where the stem is and then cut it in half starting at the top. Next scoop out the seeds (you can roast those, more on that later) and strings. Place the halves, cut side down, in a baking dish and cover the dish with foil. Roast for 1 - 1/2 hours in a 350 oven. The flesh will peel off easily after the cooked pumpkin is cooled, then just mash up with a potato masher and you've got fresh cooked pumpkin ready for baking, eating or canning.
Okay, by now you've probably figured out that I've got dietary "challenges"! I always try and think of all the possible ways to prepare a recipe depending on my own and others' special needs. We special people, we need to stick together.... So, I saw an interesting recipe for Pumpkin Cheesecake Bars and of course I adapted it for gluten-free, dairy free and vegan folk.
Pumpkin Cheezecake Bars
Crust
1 cup gluten free baking mix (try Pamela’s) or flour
1/4 cup brown sugar
1 cup butter spread (try Earth Balance) or butter
1/2 cup chopped pecans
Filling
8 oz. regular or vegan cream cheese
1/4 maple syrup
1/4 cup brown sugar
2 eggs or 1/2 cup water with 2 T. ground flax seed (or use an egg replacement)
1/2 cup Underwood sugar baby pumpkin puree (see above)
1 tsp vanilla
1 tsp pumpkin pie spice (try Trader Joes)
Preheat oven to 350. Put the crust ingredients into a food processor and mix until combined or a ball forms (if you are making the recipe vegan and gluten free, it will not form a ball). Spread or press crust mixture into 8x8 pan and bake for 15 - 18 minutes and let it cool a bit.
Prepare the filling by blending together in a bowl with mixer. Pour over cooled crust and bake (at 350) for 35 - 40 minutes or until the filling is set. Let cool.
Now, how to get your table centerpiece to look and act like cooked pumpkin puree - EASY! Just cut the pumpkin (sharp knife mandatory) top off where the stem is and then cut it in half starting at the top. Next scoop out the seeds (you can roast those, more on that later) and strings. Place the halves, cut side down, in a baking dish and cover the dish with foil. Roast for 1 - 1/2 hours in a 350 oven. The flesh will peel off easily after the cooked pumpkin is cooled, then just mash up with a potato masher and you've got fresh cooked pumpkin ready for baking, eating or canning.
Okay, by now you've probably figured out that I've got dietary "challenges"! I always try and think of all the possible ways to prepare a recipe depending on my own and others' special needs. We special people, we need to stick together.... So, I saw an interesting recipe for Pumpkin Cheesecake Bars and of course I adapted it for gluten-free, dairy free and vegan folk.
Pumpkin Cheezecake Bars
Crust
1 cup gluten free baking mix (try Pamela’s) or flour
1/4 cup brown sugar
1 cup butter spread (try Earth Balance) or butter
1/2 cup chopped pecans
Filling
8 oz. regular or vegan cream cheese
1/4 maple syrup
1/4 cup brown sugar
2 eggs or 1/2 cup water with 2 T. ground flax seed (or use an egg replacement)
1/2 cup Underwood sugar baby pumpkin puree (see above)
1 tsp vanilla
1 tsp pumpkin pie spice (try Trader Joes)
Preheat oven to 350. Put the crust ingredients into a food processor and mix until combined or a ball forms (if you are making the recipe vegan and gluten free, it will not form a ball). Spread or press crust mixture into 8x8 pan and bake for 15 - 18 minutes and let it cool a bit.
Prepare the filling by blending together in a bowl with mixer. Pour over cooled crust and bake (at 350) for 35 - 40 minutes or until the filling is set. Let cool.
Posted by CSACulinaryFairy at 11-04-2011 
Categories: Vegan, Vegetarian, Tips, Dessert Recipes
Tags: Pumpkin
Categories: Vegan, Vegetarian, Tips, Dessert Recipes
Tags: Pumpkin
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