Halloween Recipes

It's finally Halloween! Are you ready for Trick-or-Treating or passing out treats? I'll be passing out treats, and looking forward to what costumes everyone is wearing.

Halloween is usually fun. If you're taking the kids out Trick-or-Treating - or going to get candy for yourself - make sure to stay safe!

And now, here are six yummy recipes to try, including Ginger Pumpkin Pie and Roasted Pumpkin and Leek Soup. Enjoy!

Note: I realize that none of the recipes in today's post have meat in them, and could serve as a Meatless Monday post. I hope no one finds that too offensive. Sometimes, life happens that way.

PUMPKIN PUDDING

This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn't mean that the season's favorites pumpkins and cranberries have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.

Ingredients

2 cups vanilla soymilk

2 tsp. vanilla extract

1/4 cup instant tapioca pearls

1/4 cup cornstarch

1/2 cup confectioners’ sugar, or to taste

Pinch of salt

1 15-oz. can pumpkin purée

2 cups mixed dried fruits, including cranberries, raisins and apples

1 cup toasted pecan halves, as garnish, optional

Directions

Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.

Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.

Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.

To serve, garnish with toasted pecans, if using.

nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan

GINGER PUMPKIN PIE

Kathy Kingsley wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

Unfortuantely, the old link that I had for this pie no longer workds. But the pie is so good that I wanted to include it, while giving a nod to Kathy for coming up with this yummy dessert.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

PUMPKIN CHOCOLATE CHIP PANCAKES

This comes from AccentHealth. The website has health info, including healthy recipes. Check it out!

Makes 4 to 5 Servings

To view this online, click http://www.accenthealth.com/Viewers/Programming/Recipes/Pumpkin-Pancakes

Credits: Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms

Ingredients

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tablespoons ground flaxseed or wheat germ

2 tablespoons granulated sugar

2 tablespoons mini semi-sweet chocolate chips

1 tablespoon baking powder

1/8 teaspoon salt

2 large eggs, beaten

1 1/3 cups 1% low-fat milk

1/2 cup canned 100% pure pumpkin

1 teaspoon vanilla extract

Directions

Whisk together the all-purpose flour, whole wheat flour, flaxseed, sugar, chocolate chips, baking powder, and salt in a large bowl.

In a separate bowl, whisk together the eggs, milk, pumpkin, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.

Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.

Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.

Nutrition: 280 calories, 6g fat (2g saturated, 0.7g omega-3), 330mg sodium, 46g carbohydrate, 4g fiber, 11g protein, 80% vitamin A, 25% calcium, 15% iron

ROASTED PUMPKIN AND LEEK SOUP

This comes from Jen Hoy, who also wrote for The Spruce Eats. Jen wrote, “This roasted pumpkin and leek soup brings the quintessential flavors of fall to the table. It's an easy recipe and can be made with Cinderella pumpkin (pictured), the small, richly flavored sugar pumpkin, or from Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Orange squash and pumpkin are marvelously rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. You can add a dab of Romesco Sauce when serving to give a bit of extra richness to the soup, but we like it as is!” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Serves 4 - 6.

The recipe originally called for 6 cups water, vegetable broth, or chicken broth. For this blog, I'm leaving out the “or chicken broth.”

As with the Ginger Pumpkin Pie (above), the link for this no longer works, but the soup was too good to leave out without a nod to Jen.

Ingredients

2 pounds pumpkin or deep orange squash, peeled and cut into 1” chunks* (See note below)

1 large onion, cut into 1” chunks

2 carrots, scrubbed and chopped

2 leeks, washed well and cut into chunks

2 tablespoons olive oil

6 cups water or Vegetable Broth

1 branch of fresh thyme

2 teaspoons ground cumin, curry or other spice as desired

Sea salt and freshly ground pepper

Preparation

Preheat oven to 375 degrees Farenheit.

*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot. Unlike raw, cooked squash is very easy to peel.

Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 minutes, or until they are beginning to soften and take a bit of golden color.

Remove the tray from the oven. (If you need to peel the squash, let the vegetables sit until the pumpkin is cool enough to handle).

Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 minutes, until the vegetables are very soft. Puree the soup with an immersion or standard blender, season to taste and serve.

VEGAN PUMPKIN RISOTTO

Jolinda Hackett also wrote for The Spruce Eats. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.

“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients – including the rice, white wine, pumpkin and seasonings – are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.

To view this online, click here.

Ingredients

1 onion, diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp vegan margarine or butter

salt and pepper to taste

Preparation

Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.

Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.

Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.

Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.

All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.

PUMPKIN ALFREDO PASTA

This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

kosher salt

1 lb. pasta

extra-virgin olive oil

1/4 c. sage leaves

Flaky sea salt

1 onion, chopped

2 garlic cloves, minced

1 15-oz. can pumpkin purée

1/4 c. dry white wine

Freshly ground black pepper

2 tbsp. unsalted butter, cut into slices and chilled

1/2 c. freshly grated Parmesan

1 c. sour cream

Directions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.

Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.

In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.

Garnish with fried sage leaves and serve.

Halloween Recipes - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with Halloween recipes.

It's finally Halloween! Are you ready for Trick-or-Treating or passing out treats? I'll be passing out treats, and looking forward to what costumes everyone is wearing.

Halloween is usually fun. If you're taking the kids out Trick-or-Treating - or going to get candy for yourself - make sure to stay safe!

And now, here are six yummy recipes to try, including Ginger Pumpkin Pie and Roasted Pumpkin and Leek Soup. Enjoy!

PUMPKIN PUDDING

This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn't mean that the season's favorites pumpkins and cranberries have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.

Ingredients

2 cups vanilla soymilk

2 tsp. vanilla extract

1/4 cup instant tapioca pearls

1/4 cup cornstarch

1/2 cup confectioners’ sugar, or to taste

Pinch of salt

1 15-oz. can pumpkin purée

2 cups mixed dried fruits, including cranberries, raisins and apples

1 cup toasted pecan halves, as garnish, optional

Directions

Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.

Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.

Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.

To serve, garnish with toasted pecans, if using.

nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan

GINGER PUMPKIN PIE

Kathy Kingsley wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

Unfortuantely, the old link that I had for this pie no longer workds. But the pie is so good that I wanted to include it, while giving a nod to Kathy for coming up with this yummy dessert.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

PUMPKIN CHOCOLATE CHIP PANCAKES

This comes from AccentHealth. The website has health info, including healthy recipes. Check it out!

Makes 4 to 5 Servings

To view this online, click http://www.accenthealth.com/Viewers/Programming/Recipes/Pumpkin-Pancakes

Credits: Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms

Ingredients

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tablespoons ground flaxseed or wheat germ

2 tablespoons granulated sugar

2 tablespoons mini semi-sweet chocolate chips

1 tablespoon baking powder

1/8 teaspoon salt

2 large eggs, beaten

1 1/3 cups 1% low-fat milk

1/2 cup canned 100% pure pumpkin

1 teaspoon vanilla extract

Directions

Whisk together the all-purpose flour, whole wheat flour, flaxseed, sugar, chocolate chips, baking powder, and salt in a large bowl.

In a separate bowl, whisk together the eggs, milk, pumpkin, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.

Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.

Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.

Nutrition: 280 calories, 6g fat (2g saturated, 0.7g omega-3), 330mg sodium, 46g carbohydrate, 4g fiber, 11g protein, 80% vitamin A, 25% calcium, 15% iron

ROASTED PUMPKIN AND LEEK SOUP

This comes from Jen Hoy, who also wrote for The Spruce Eats. Jen wrote, “This roasted pumpkin and leek soup brings the quintessential flavors of fall to the table. It's an easy recipe and can be made with Cinderella pumpkin (pictured), the small, richly flavored sugar pumpkin, or from Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Orange squash and pumpkin are marvelously rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. You can add a dab of Romesco Sauce when serving to give a bit of extra richness to the soup, but we like it as is!” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Serves 4 - 6.

The recipe originally called for 6 cups water, vegetable broth, or chicken broth. For this blog, I'm leaving out the “or chicken broth.”

As with the Ginger Pumpkin Pie (above), the link for this no longer works, but the soup was too good to leave out without a nod to Jen.

Ingredients

2 pounds pumpkin or deep orange squash, peeled and cut into 1” chunks* (See note below)

1 large onion, cut into 1” chunks

2 carrots, scrubbed and chopped

2 leeks, washed well and cut into chunks

2 tablespoons olive oil

6 cups water or Vegetable Broth

1 branch of fresh thyme

2 teaspoons ground cumin, curry or other spice as desired

Sea salt and freshly ground pepper

Preparation

Preheat oven to 375 degrees Farenheit.

*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot. Unlike raw, cooked squash is very easy to peel.

Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 minutes, or until they are beginning to soften and take a bit of golden color.

Remove the tray from the oven. (If you need to peel the squash, let the vegetables sit until the pumpkin is cool enough to handle).

Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 minutes, until the vegetables are very soft. Puree the soup with an immersion or standard blender, season to taste and serve.

VEGAN PUMPKIN RISOTTO

Jolinda Hackett also wrote for The Spruce Eats. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.

“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.

To view this online, click here.

Ingredients

1 onion, diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp vegan margarine or butter

salt and pepper to taste

Preparation

Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.

Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.

Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.

Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.

All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.

PUMPKIN ALFREDO PASTA

This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

kosher salt

1 lb. pasta

extra-virgin olive oil

1/4 c. sage leaves

Flaky sea salt

1 onion, chopped

2 garlic cloves, minced

1 15-oz. can pumpkin purée

1/4 c. dry white wine

Freshly ground black pepper

2 tbsp. unsalted butter, cut into slices and chilled

1/2 c. freshly grated Parmesan

1 c. sour cream

Directions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.

Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.

In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.

Garnish with fried sage leaves and serve.

Halloween

It's finally Halloween! (Well, okay, Halloween is on Sunday, but you get the idea.) Are you ready for Trick-or-Treating or passing out treats? I'll be passing out treats, and looking forward to what costumes everyone is wearing.

Halloween is usually fun. If you're taking the kids out Trick-or-Treating - or going to get candy for yourself - make sure to stay safe!

And now, here are six yummy recipes to try, including Ginger Pumpkin Pie and Roasted Pumpkin and Leek Soup. Enjoy!

PUMPKIN PUDDING

This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn't mean that the season's favorites pumpkins and cranberries have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.

Ingredients

2 cups vanilla soymilk

2 tsp. vanilla extract

1/4 cup instant tapioca pearls

1/4 cup cornstarch

1/2 cup confectioners’ sugar, or to taste

Pinch of salt

1 15-oz. can pumpkin purée

2 cups mixed dried fruits, including cranberries, raisins and apples

1 cup toasted pecan halves, as garnish, optional

Directions

Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.

Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.

Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.

To serve, garnish with toasted pecans, if using.

nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan

GINGER PUMPKIN PIE

Kathy Kingsley wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

Unfortuantely, the old link that I had for this pie no longer workds. But the pie is so good that I wanted to include it, while giving a nod to Kathy for coming up with this yummy dessert.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

PUMPKIN CHOCOLATE CHIP PANCAKES

This comes from AccentHealth. The website has health info, including healthy recipes. Check it out!

Makes 4 to 5 Servings

To view this online, click http://www.accenthealth.com/Viewers/Programming/Recipes/Pumpkin-Pancakes

Credits: Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms

Ingredients

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tablespoons ground flaxseed or wheat germ

2 tablespoons granulated sugar

2 tablespoons mini semi-sweet chocolate chips

1 tablespoon baking powder

1/8 teaspoon salt

2 large eggs, beaten

1 1/3 cups 1% low-fat milk

1/2 cup canned 100% pure pumpkin

1 teaspoon vanilla extract

Directions

Whisk together the all-purpose flour, whole wheat flour, flaxseed, sugar, chocolate chips, baking powder, and salt in a large bowl.

In a separate bowl, whisk together the eggs, milk, pumpkin, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.

Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.

Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.

Nutrition: 280 calories, 6g fat (2g saturated, 0.7g omega-3), 330mg sodium, 46g carbohydrate, 4g fiber, 11g protein, 80% vitamin A, 25% calcium, 15% iron

ROASTED PUMPKIN AND LEEK SOUP

This comes from Jen Hoy, who also wrote for The Spruce Eats. Jen wrote, “This roasted pumpkin and leek soup brings the quintessential flavors of fall to the table. It's an easy recipe and can be made with Cinderella pumpkin (pictured), the small, richly flavored sugar pumpkin, or from Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Orange squash and pumpkin are marvelously rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. You can add a dab of Romesco Sauce when serving to give a bit of extra richness to the soup, but we like it as is!” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Serves 4 - 6.

The recipe originally called for 6 cups water, vegetable broth, or chicken broth. For this blog, I'm leaving out the “or chicken broth.”

As with the Ginger Pumpkin Pie (above), the link for this no longer works, but the soup was too good to leave out without a nod to Jen.

Ingredients

2 pounds pumpkin or deep orange squash, peeled and cut into 1” chunks* (See note below)

1 large onion, cut into 1” chunks

2 carrots, scrubbed and chopped

2 leeks, washed well and cut into chunks

2 tablespoons olive oil

6 cups water or Vegetable Broth

1 branch of fresh thyme

2 teaspoons ground cumin, curry or other spice as desired

Sea salt and freshly ground pepper

Preparation

Preheat oven to 375 degrees Farenheit.

*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot. Unlike raw, cooked squash is very easy to peel.

Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 minutes, or until they are beginning to soften and take a bit of golden color.

Remove the tray from the oven. (If you need to peel the squash, let the vegetables sit until the pumpkin is cool enough to handle).

Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 minutes, until the vegetables are very soft. Puree the soup with an immersion or standard blender, season to taste and serve.

VEGAN PUMPKIN RISOTTO

Jolinda Hackett also wrote for The Spruce Eats. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.

“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.

To view this online, click here.

Ingredients

1 onion, diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp vegan margarine or butter

salt and pepper to taste

Preparation

Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.

Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.

Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.

Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.

All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.

PUMPKIN ALFREDO PASTA

This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

kosher salt

1 lb. pasta

extra-virgin olive oil

1/4 c. sage leaves

Flaky sea salt

1 onion, chopped

2 garlic cloves, minced

1 15-oz. can pumpkin purée

1/4 c. dry white wine

Freshly ground black pepper

2 tbsp. unsalted butter, cut into slices and chilled

1/2 c. freshly grated Parmesan

1 c. sour cream

Directions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.

Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.

In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.

Garnish with fried sage leaves and serve.

Halloween!

It's finally Halloween! (Well, okay, tomorrow's Halloween, but you get the idea.) Are you ready for Trick-or-Treating or passing out treats? I'll be passing out treats, and looking forward to what costumes everyone is wearing.

Halloween is usually fun. If you're taking the kids out Trick-or-Treating - or going to get candy for yourself - make sure to stay safe!

And now, here are six yummy recipes to try, including Ginger Pumpkin Pie and Roasted Pumpkin and Leek Soup. Enjoy!

PUMPKIN PUDDING

This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn't mean that the season's favorites pumpkins and cranberries have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.

2 cups vanilla soymilk

2 tsp. vanilla extract

1/4 cup instant tapioca pearls

1/4 cup cornstarch

1/2 cup confectioners’ sugar, or to taste

Pinch of salt

1 15-oz. can pumpkin purée

2 cups mixed dried fruits, including cranberries, raisins and apples

1 cup toasted pecan halves, as garnish, optional

Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.

Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.

Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.

To serve, garnish with toasted pecans, if using.

nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan

GINGER PUMPKIN PIE

Kathy Kingsley wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

Unfortuantely, the old link that I had for this pie no longer workds. But the pie is so good that I wanted to include it, while giving a nod to Kathy for coming up with this yummy dessert.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

PUMPKIN CHOCOLATE CHIP PANCAKES

This comes from AccentHealth. The website has health info, including healthy recipes. Check it out!

Makes 4 to 5 Servings

To view this online, click http://www.accenthealth.com/Viewers/Programming/Recipes/Pumpkin-Pancakes

Credits: Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms

Ingredients

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tablespoons ground flaxseed or wheat germ

2 tablespoons granulated sugar

2 tablespoons mini semi-sweet chocolate chips

1 tablespoon baking powder

1/8 teaspoon salt

2 large eggs, beaten

1 1/3 cups 1% low-fat milk

1/2 cup canned 100% pure pumpkin

1 teaspoon vanilla extract

Directions

Whisk together the all-purpose flour, whole wheat flour, flaxseed, sugar, chocolate chips, baking powder, and salt in a large bowl.

In a separate bowl, whisk together the eggs, milk, pumpkin, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.

Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.

Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.

Nutrition: 280 calories, 6g fat (2g saturated, 0.7g omega-3), 330mg sodium, 46g carbohydrate, 4g fiber, 11g protein, 80% vitamin A, 25% calcium, 15% iron

ROASTED PUMPKIN AND LEEK SOUP

This comes from Jen Hoy, who also wrote for The Spruce Eats. Jen wrote, “This roasted pumpkin and leek soup brings the quintessential flavors of fall to the table. It's an easy recipe and can be made with Cinderella pumpkin (pictured), the small, richly flavored sugar pumpkin, or from Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Orange squash and pumpkin are marvelously rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. You can add a dab of Romesco Sauce when serving to give a bit of extra richness to the soup, but we like it as is!” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Serves 4 - 6.

The recipe originally called for 6 cups water, vegetable broth, or chicken broth. For this blog, I'm leaving out the “or chicken broth.”

As with the Ginger Pumpkin Pie (above), the link for this no longer works, but the soup was too good to leave out without a nod to Jen.

Ingredients

2 pounds pumpkin or deep orange squash, peeled and cut into 1” chunks* (See note below)

1 large onion, cut into 1” chunks

2 carrots, scrubbed and chopped

2 leeks, washed well and cut into chunks

2 tablespoons olive oil

6 cups water or Vegetable Broth

1 branch of fresh thyme

2 teaspoons ground cumin, curry or other spice as desired

Sea salt and freshly ground pepper

Preparation

Preheat oven to 375 degrees Farenheit.

*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot. Unlike raw, cooked squash is very easy to peel.

Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 minutes, or until they are beginning to soften and take a bit of golden color.

Remove the tray from the oven. (If you need to peel the squash, let the vegetables sit until the pumpkin is cool enough to handle).

Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 minutes, until the vegetables are very soft. Puree the soup with an immersion or standard blender, season to taste and serve.

VEGAN PUMPKIN RISOTTO

Jolinda Hackett also wrote for The Spruce Eats. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.

“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.

To view this online, click here.

Ingredients

1 onion, diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp vegan margarine or butter

salt and pepper to taste

Preparation

Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.

Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.

Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.

Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.

All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.

PUMPKIN ALFREDO PASTA

This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

kosher salt

1 lb. pasta

extra-virgin olive oil

1/4 c. sage leaves

Flaky sea salt

1 onion, chopped

2 garlic cloves, minced

1 15-oz. can pumpkin purée

1/4 c. dry white wine

Freshly ground black pepper

2 tbsp. unsalted butter, cut into slices and chilled

1/2 c. freshly grated Parmesan

1 c. sour cream

Directions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.

Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.

In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.

Garnish with fried sage leaves and serve.

Halloween Recipes - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Since it's Halloween, today's recipes are appropriate for the day.

It's Halloween! Are you ready for Trick-or-Treating or passing out treats? I'll be passing out treats, and looking forward to what costumes everyone is wearing.

Halloween is usually fun. If you're taking the kids out Trick-or-Treating - or going to get candy for yourself - make sure to stay safe!

And now, here are six yummy recipes to try, including Ginger Pumpkin Pie and Roasted Pumpkin and Leek Soup. Enjoy!

PUMPKIN PUDDING

This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.

2 cups vanilla soymilk

2 tsp. vanilla extract

1/4 cup instant tapioca pearls

1/4 cup cornstarch

1/2 cup confectioners’ sugar, or to taste

Pinch of salt

1 15-oz. can pumpkin purée

2 cups mixed dried fruits, including cranberries, raisins and apples

1 cup toasted pecan halves, as garnish, optional

Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.

Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.

Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.

To serve, garnish with toasted pecans, if using.

nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan

GINGER PUMPKIN PIE

This is from Kathy Kingsley, who wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

The link to this recipe is no longer available; if, at a future time, I'm able to find it, I'll post it.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

PUMPKIN CHOCOLATE CHIP PANCAKES

This comes from AccentHealth. The website has health info, including healthy recipes. Check it out!

Makes 4 to 5 Servings

To view this online, click http://www.accenthealth.com/Viewers/Programming/Recipes/Pumpkin-Pancakes

Credits: Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms

Ingredients

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tablespoons ground flaxseed or wheat germ

2 tablespoons granulated sugar

2 tablespoons mini semi-sweet chocolate chips

1 tablespoon baking powder

1/8 teaspoon salt

2 large eggs, beaten

1 1/3 cups 1% low-fat milk

1/2 cup canned 100% pure pumpkin

1 teaspoon vanilla extract

Directions

Whisk together the all-purpose flour, whole wheat flour, flaxseed, sugar, chocolate chips, baking powder, and salt in a large bowl.

In a separate bowl, whisk together the eggs, milk, pumpkin, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.

Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.

Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.

Nutrition: 280 calories, 6g fat (2g saturated, 0.7g omega-3), 330mg sodium, 46g carbohydrate, 4g fiber, 11g protein, 80% vitamin A, 25% calcium, 15% iron

ROASTED PUMPKIN AND LEEK SOUP

This comes from Jen Hoy, who wrote for The Spruce Eats. Jen wrote, “This roasted pumpkin and leek soup brings the quintessential flavors of fall to the table. It's an easy recipe and can be made with Cinderella pumpkin, the small, richly flavored sugar pumpkin, or from Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Orange squash and pumpkin are marvelously rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. You can add a dab of Romesco Sauce when serving to give a bit of extra richness to the soup, but we like it as is!” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Serves 4 - 6.

The recipe originally called for 6 cups water, vegetable broth, or chicken broth. For this blog, I'm leaving out the “or chicken broth.”

Unfortunately, the old link for this one also no longer works. Again, if I run into it, I'll be sure to post it.

Ingredients

2 pounds pumpkin or deep orange squash, peeled and cut into 1” chunks* (See note below)

1 large onion, cut into 1” chunks

2 carrots, scrubbed and chopped

2 leeks, washed well and cut into chunks

2 tablespoons olive oil

6 cups water or Vegetable Broth

1 branch of fresh thyme

2 teaspoons ground cumin, curry or other spice as desired

Sea salt and freshly ground pepper

Preparation

Preheat oven to 375 degrees Farenheit.

*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot. Unlike raw, cooked squash is very easy to peel.

Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 minutes, or until they are beginning to soften and take a bit of golden color.

Remove the tray from the oven. (If you need to peel the squash, let the vegetables sit until the pumpkin is cool enough to handle).

Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 minutes, until the vegetables are very soft. Puree the soup with an immersion or standard blender, season to taste and serve.

VEGAN PUMPKIN RISOTTO

This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.

“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.

To view this online, click here.

Ingredients

1 onion, diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp vegan margarine or butter

salt and pepper to taste

Preparation

Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.

Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.

Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.

Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.

All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.

PUMPKIN ALFREDO PASTA

This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

kosher salt

1 lb. pasta

extra-virgin olive oil

1/4 c. sage leaves

Flaky sea salt

1 onion, chopped

2 garlic cloves, minced

1 15-oz. can pumpkin purée

1/4 c. dry white wine

Freshly ground black pepper

2 tbsp. unsalted butter, cut into slices and chilled

1/2 c. freshly grated Parmesan

1 c. sour cream

Directions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.

Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.

In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.

Garnish with fried sage leaves and serve.

Halloween Recipes

It's Halloween! Are you ready for Trick-or-Treating or passing out treats? I'll be passing out treats, and looking forward to what costumes everyone is wearing.

Halloween is usually fun. If you're taking the kids out Trick-or-Treating - or going to get candy for yourself - make sure to stay safe!

And now, since \ here are six yummy recipes to try, including Ginger Pumpkin Pie and Roasted Pumpkin and Leek Soup. Enjoy!

PUMPKIN PUDDING

This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.

2 cups vanilla soymilk

2 tsp. vanilla extract

1/4 cup instant tapioca pearls

1/4 cup cornstarch

1/2 cup confectioners’ sugar, or to taste

Pinch of salt

1 15-oz. can pumpkin purée

2 cups mixed dried fruits, including cranberries, raisins and apples

1 cup toasted pecan halves, as garnish, optional

Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.

Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.

Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.

To serve, garnish with toasted pecans, if using.

nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan

GINGER PUMPKIN PIE

Kathy Kingsley is About.com's American Food expert. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

To view this online, click here.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

PUMPKIN CHOCOLATE CHIP PANCAKES

This comes from AccentHealth. The website has health info, including healthy recipes. Check it out!

Makes 4 to 5 Servings

To view this online, click http://www.accenthealth.com/Viewers/Programming/Recipes/Pumpkin-Pancakes

Credits: Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms

Ingredients

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tablespoons ground flaxseed or wheat germ

2 tablespoons granulated sugar

2 tablespoons mini semi-sweet chocolate chips

1 tablespoon baking powder

1/8 teaspoon salt

2 large eggs, beaten

1 1/3 cups 1% low-fat milk

1/2 cup canned 100% pure pumpkin

1 teaspoon vanilla extract

Directions

Whisk together the all-purpose flour, whole wheat flour, flaxseed, sugar, chocolate chips, baking powder, and salt in a large bowl.

In a separate bowl, whisk together the eggs, milk, pumpkin, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.

Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.

Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.

Nutrition: 280 calories, 6g fat (2g saturated, 0.7g omega-3), 330mg sodium, 46g carbohydrate, 4g fiber, 11g protein, 80% vitamin A, 25% calcium, 15% iron

ROASTED PUMPKIN AND LEEK SOUP

This comes from Jen Hoy, About.com’s Whole Foods Cooking expert. Jen wrote, “This roasted pumpkin and leek soup brings the quintessential flavors of fall to the table. It's an easy recipe and can be made with Cinderella pumpkin (pictured), the small, richly flavored sugar pumpkin, or from Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Orange squash and pumpkin are marvelously rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. You can add a dab of Romesco Sauce when serving to give a bit of extra richness to the soup, but we like it as is!” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Serves 4 - 6.

The recipe originally called for 6 cups water, vegetable broth, or chicken broth. For this blog, I'm leaving out the “or chicken broth.”

To view this online, click here.

Ingredients

2 pounds pumpkin or deep orange squash, peeled and cut into 1” chunks* (See note below)

1 large onion, cut into 1” chunks

2 carrots, scrubbed and chopped

2 leeks, washed well and cut into chunks

2 tablespoons olive oil

6 cups water or Vegetable Broth

1 branch of fresh thyme

2 teaspoons ground cumin, curry or other spice as desired

Sea salt and freshly ground pepper

Preparation

Preheat oven to 375 degrees Farenheit.

*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot. Unlike raw, cooked squash is very easy to peel.

Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 minutes, or until they are beginning to soften and take a bit of golden color.

Remove the tray from the oven. (If you need to peel the squash, let the vegetables sit until the pumpkin is cool enough to handle).

Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 minutes, until the vegetables are very soft. Puree the soup with an immersion or standard blender, season to taste and serve.

VEGAN PUMPKIN RISOTTO

This is from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.

“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.

To view this online, click here.

Ingredients

1 onion, diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp vegan margarine or butter

salt and pepper to taste

Preparation

Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.

Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.

Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.

Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.

All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.

PUMPKIN ALFREDO PASTA

This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

kosher salt

1 lb. pasta

extra-virgin olive oil

1/4 c. sage leaves

Flaky sea salt

1 onion, chopped

2 garlic cloves, minced

1 15-oz. can pumpkin purée

1/4 c. dry white wine

Freshly ground black pepper

2 tbsp. unsalted butter, cut into slices and chilled

1/2 c. freshly grated Parmesan

1 c. sour cream

Directions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.

Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.

In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.

Garnish with fried sage leaves and serve.

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six recipes to help keep you in the holiday mood, including Caramel Apple Cheesecake and Apple Rutabaga Soup. Enjoy!

PUMPKIN SPICE SCONES

This absolute yumminess comes from The Baker Chick (otherwise known as Audra). If you haven’t checked out her blog, I highly recommend doing so, along with subscribing to it. Go ahead, I’ll wait. (Imagine the sound of me tapping my foot….) Did you ? Great, if you did. If you didn’t, check it out sometime.

Okay, Audra starts off by writing, “Let’s grab a cup of coffee and a scone, what do you say? It’s been a long day, and right now I just want something delicious and a warm cup of coffee. Doesn’t that sound lovely? And, since pumpkin season seems to be at it’s peak, how about these tender, melt-in-your-mouth, Pumpkin Spice Scones? Oh these were so good. Everything you want in a scone really. Nothing dense or tough about these babies- just fall baked good perfection.” At the end of the recipe, Audra, added, “This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.”

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 8 scones. Yum!

To view this online at Audra’s blog, click here.

Ingredients

For the Scones:

2 cups all-purpose flour

1/4 cup plus 2 tablespoons white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoons cold butter, cut into chunks

1/2 cup pumpkin pureé

3 tablespoons International Delight Pumpkin Pie Spice Creamer

1 large egg

For the Glaze:

1 cup powdered sugar

2 tablespoons International Delight Pumpkin Pie Spice Creamer

dash of cinnamon

Instructions

Preheat oven to 425F. Prep a cookie sheet with parchment paper or a sil-pat. Set aside.

In a large bowl stir together the flour, sugar, baking powder, salt, and spices.

Add the butter, and use a pastry blender or your hands to break down the butter chunks until they are no bigger than the size of a pea. (I like to use my hands and work them in.)

Make a well in the center of the bowl and add the pumpkin and creamer. Stir gently until dough just comes together. (It may seem dry)

Turn dough onto a well-floured surface and knead until dough has moistened and is a cohesive ball.

Shape into a 6-7 inch circle, about 2 inches thick. Cut into 8 equal wedges, and arrange on the cookie sheet.

Bake for 14-16 minutes, or until scones are just golden on the edges. Allow them to cool slightly while you make the glaze.

For the glaze:

Whisk together the powdered sugar, creamer, and cinnamon until smooth and thick. Drizzle over the scones and enjoy warm or room temperature.

VEGAN PUMPKIN RISOTTO

This is from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.

“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.

To view this online, click here.

Instructions:

1 onion, diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp vegan margarine or butter

salt and pepper to taste

Preparation

Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.

Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.

Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.

Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.

All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.

QUICK & EASY APPLE CRISP

This was posted by Deb’s Recipes on Food.com. Deb wrote, “A traditional autumn dessert that's delicious served with vanilla ice cream. I've often made this recipe ‘diabetic-friendly’ without sacrificing taste or quality by using Splenda No-Calorie Sweetener. Directions are included.” Prep Time: 15 minutes; Cook Time: 35 minutes; makes 6 servings.

To view this online, click here.

Ingredients

6 - 8 tart apples, peeled, cored, and sliced (such as Granny Smith)

2 - 3 teaspoons lemon juice

1⁄4 cup granulated sugar

1 teaspoon cinnamon

1 tablespoon butter

1 cup flour

1 cup brown sugar

1⁄2 cup butter

vanilla ice cream or fresh whipped cream

Directions

Toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8" baking pan that has been lightly coated with no-stick cooking spray; dot with butter.

Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.

Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream.

VARIATION: This recipe can be made diabetic-friendly by substituting Splenda for the granulated sugar and substituting 1/2 cup Splenda for 1/2 cup of the brown sugar - the remaining 1/2 cup of brown sugar is still used.

CARAMEL APPLE CHEESECAKE

This is from Tearanii, also on Food.com. Tearanii wrote, “This is absolutely stunning and delicious!” Prep Time: 1 hour; Cook Time: 35 minutes; Servings: 8 - 12.

To view this online, click here.

Ingredients

1 (21 ounce) can apple pie filling, divided

1 10 inch graham cracker crust

2 (8 ounce) packages cream cheese, softened

1⁄2 cup sugar

1⁄4 teaspoon vanilla extract

2 eggs

1⁄4 cup caramel topping

12 pecan halves, plus

2 tablespoons chopped pecans

Directions

Preheat oven to 350 degrees.

Reserve 3/4 cup apple pie filling.

Spoon remaining filling into pie crust.

Beat together cream cheese, sugar and vanilla until smooth.

Add eggs and mix well.

Pour over apple filling.

Bake 35 minutes or until center is set.

Cool to room temperature.

Mix reserved apple filling and caramel topping in a small saucepan.

Heat, about 1 minute.

Arrange apple slices around outside edge of cheesecake.

Spoon caramel sauce onto the cheesecake and spread evenly.

Decorate with pecan halves around edge.

Sprinkle with chopped pecans.

Refrigerate until ready to serve.

ROASTED PUMPKIN AND LEEK SOUP

This comes from Jen Hoy, About.com’s Whole Foods Cooking expert. Jen wrote, “This roasted pumpkin and leek soup brings the quintessential flavors of fall to the table. It's an easy recipe and can be made with Cinderella pumpkin (pictured), the small, richly flavored sugar pumpkin, or from Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Orange squash and pumpkin are marvelously rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. You can add a dab of Romesco Sauce when serving to give a bit of extra richness to the soup, but we like it as is!” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Serves 4 - 6.

To view this online, click here.

Ingredients

2 pounds pumpkin or deep orange squash, peeled and cut into 1” chunks* (See note below)

1 large onion, cut into 1” chunks

2 carrots, scrubbed and chopped

2 leeks, washed well and cut into chunks

2 tablespoons olive oil

6 cups water, Vegetable Broth, or Chicken Broth

1 branch of fresh thyme

2 teaspoons ground cumin, curry or other spice as desired

Sea salt and freshly ground pepper

Preparation

Preheat oven to 375 degrees Farenheit.

*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot. Unlike raw, cooked squash is very easy to peel. Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 minutes, or until they are beginning to soften and take a bit of golden color.

Remove the tray from the oven. (If you need to peel the squash, let the vegetables sit until the pumpkin is cool enough to handle).

Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 minutes, until the vegetables are very soft. Puree the soup with an immersion or standard blender, season to taste and serve.

APPLE RUTABAGA SOUP

This came from Brett Moore, About.com’s Gourmet Food expert. He wrote, “Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.” Prep Time: 15 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients:

1 stick (1/4 pound) butter

1 cup onion, roughly chopped

1 cup Granny Smith apple, peeled, cored and roughly chopped

1 cup rutabaga, peeled and roughly chopped

1 cup butternut squash, peeled, seeded and roughly chopped

1 cup carrots, peeled and roughly chopped

1 cup sweet potato, peeled and roughly chopped

1 quart good chicken stock

2 cups heavy cream

1/4 cup maple syrup

Salt and cayenne pepper to taste

Preparation:

In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.

Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.

Return the pot to the stove, bring the soup to a simmer, and serve.