No-bake Pumpkin Custard
1 (10 oz.) jar pumpkin butter (or 1 can pumpkin mixed with
2 teaspoons cinnamon or pumpkin pie spice)
1 (8 oz.) package reduced-fat cream cheese
1 C. pumpkin puree
1 C. non-fat Greek yogurt
1/2 C. toasted pecans or walnuts, chopped
Whipped cream (optional)
Mix pumpkin butter, cream cheese, pumpkin puree, and yogurt in a large bowl until well combined.
Place in a serving bowl. Top with nuts.
Chill for at least two hours. Top with whipped cream, if desired.
Maple Roasted brussel sprouts
1 1/2 lbs. Brussels sprouts
1 C. baby portabella or button mushrooms, cut in half
1/4 C. olive oil
1/2 tsp. sea salt
1/4 tsp. ground pepper
2 tbsp. maple syrup
Preheat oven to 375 degrees F.
Remove any yellow or brown outer leaves of Brussel sprouts; remove stems and cut in half. In a large bowl, toss Brussels sprouts, mushrooms olive oil, salt and pepper to coat. Spread Brussels sprouts in a single layer on a foil-lined 9 x13 baking pan.
Bake 15 minutes. Stir to evenly brown. Bake 15 minutes. Drizzle maple syrup over Brussels sprouts and mushrooms. Stir to coat. Bake for additional 10 -15 minutes until Brussel sprouts are fork-tender.
Curried Pumpkin Soup
1 tbsp. butter
2 cloves garlic, crushed
1/2 medium onion, finely chopped
1 1/2 tbsp. curry powder
1 tsp. ground cumin
1/2 tsp. cinnamon
1/8 tsp. cayenne pepper
2 C. chopped apples without skins
1 (15 oz.) can pumpkin puree
4 C. organic chicken or vegetable broth
1 C. water
salt and pepper, to taste
Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, cumin, cinnamon and cayenne; sauté, stirring often, until onion is translucent.
Stir in apples, pumpkin, broth and water. Bring to a boil, stirring occasionally. Reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
Using an emersion blender or a food processor, puree soup. Return soup to saucepan and heat on low.
Top with roasted pumpkin seeds or parsley.