Tag Archives: pumpkin

Dairy Free Pumpkin Pie Fudge & a Kitchen Aide Mixer Giveaway!

Dairy Free Pumpkin Pie Fudge at This Mama Cooks! On a Diet - thismamacooks.com

giveaway-buttomI love this time of year because I can indulge in all things pumpkin flavored. Unfortunately, so much of it from pumpkin pie to Starbuck’s pumpkin lattes are milked based. Sure I can order my lattes with soy milk and make my pumpkin pies with tofu, but it’s hard to find a dairy free version of one of my favorite desserts – pumpkin pie fudge.

I love fudge, but it’s usually made with sweetened condensed milk, which gives me a horrible tummy ache. (That’s why I can’t have key lime pie and made my Key Lime Mousse with tofu.) Instead of sweetened condensed milk, I used coconut butter. (That’s BUTTER not coconut milk or cream.) You can find coconut butter in the healthy food section of your grocery store next to the nut butters.

I also wanted to make this a reduced sugar fudge. Now that we’re approaching Halloween, our kids are going to be eating sugar and candy all the time. My husband already came home with a couple of bags of Heath Bars from CVS just the other day. Luckily, they’re not my favorite so I wasn’t tempted!

So I sweetened the Dairy Free Pumpkin Pie Fudge with Monk Fruit In The Raw, one of my favorite no calorie sweeteners. I also used monk fruit in the cinnamon sugar that decorated the Dairy Free Pumpkin Pie Fudge with and rolled the fudge balls in. Monk fruit is wonderful to cook with like in my recipe for reduced sugar Ginger & Spice Fig Jam. Dairy Free Pumpkin Pie Fudge Mini Pies at This Mama Cooks! On a Diet - thismamacooks.com

In addition, the Dairy Free Pumpkin Pie Fudge has to have a sugary syrup of some kind or the fudge would would be too dry and fall apart. I used sorghum syrup, which is very popular in the South (I first tried sorghum at Dollywood in Tennessee). It’s now being used by home brewers as well as commercial brewers to make gluten free beer, too! If you are interested in using sorghum syrup, you can find it at beer brewing stores or online.

You could use honey, agave nectar, or real maple syrup instead and adjust the monk fruit to taste, since I’ve found that all of these syrups are sweeter than sorghum. Sorghum has a mild sweetness that reminds  me of brown rice syrup.

Results wise, the Dairy Free Pumpkin Pie Fudge was subtle and not super sweet – just like pumpkin pie! I think I preferred the fudge balls because they had more cinnamon sugar, which really complimented the fudge. While you’re cooking up a batch, feel free to add more spices and monk fruit to suit your personal taste.

Dairy Free Pumpkin Pie Fudge at This Mama Cooks! On a Diet - thismamacooks.com

Dairy Free Pumpkin Pie Fudge

Inspired by the Coconut Mama’s Pumpkin Fudge

Ingredients

For fudge:

  • 2 cups coconut butter
  • 1 (15 ounce) can pumpkin puree
  • 2/3 cup sorghum syrup
  • 1 teaspoon pure vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 4 tablespoons Monk Fruit In The Raw

For cinnamon sugar:

  • 1/4 cup Monk Fruit In The Raw
  • 2 tablespoons ground cinnamon

Directions

For fudge:

  1. In a medium saucepan on low heat, warm coconut butter until melted.
  2. Place heat on lowest setting. Fold in pumpkin puree, sorghum, spices, salt and monk fruit until thoroughly combined.
  3. Remove from heat.

For cinnamon sugar:

  1. Combine monk fruit and ground cinnamon and place in a pie plate for rolling.

To make Dairy Free Pumpkin Pie Fudge Balls:

  1. Using a small cookie scoop, measure out 2 teaspoons of fudge batter.
  2. Dump fudge on to plate of cinnamon sugar and roll around until covered.
  3. Pick up ball and roll on palm of your hand until you have a nicely shaped ball. (Note: if fudge batter is too sticky to handle, you may want to place it in the refrigerator to firm up a bit.)
  4. Place fudge balls on a dish or tray, slightly apart, and put in the refrigerator to harden up for a few hours. Store balls in a covered container in the refrigerator.

To make Dairy Free Pumpkin Pie Fudge Mini Pies:

  1. Using a small cookie scoop, place 2 scoops into a silicon baking cup.
  2. Holding the baking cup in the palm of your non-dominant hand, press fudge down with your fingers until flat.
  3. Then press at the outer sides of the baking cup, so the sides of fudge are now straight up and not touching the insides of the baking cup. That way when you flip the cup over on to a tray, the mini pies will fall right out.
  4. Sprinkle the top of the fudge mini pies with cinnamon sugar.
  5. Flip the mini pie on to a tray or plate. Sprinkle the bottom with more cinnamon.
  6. Place mini pies slightly apart on a tray or plate and place in the refrigerator to harden up for a few hours. Store fudge in a covered container in the refrigerator until it’s time to eat.
Prep Time: 1 Hour
Cook Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
Servings: Makes approximately 38 mini pies or 76 fudge balls
  • Serving size: 1 mini pie or 2 fudge balls

Win a KitchenAid Mixer!Win a Kitchen Aide Mixer or Nija 3-in-1 Cooking System at This Mama Cooks! On a Diet - thismamacooks.com

My fellow bloggers and I are giving away a KitchenAid Artisan Series 5-Quart Mixer valued at $350!!! Already have one? The holidays are just around the corner, so why not win it for a friend or relative?

The giveaway goes from October 1st to October 30th. Enter below!

a Rafflecopter giveaway

Our Sponsors:

Disclaimer: KitchenAid is not affiliated with this giveaway or its sponsors. Prize is being provided by sponsors mentioned above. Please see my official rules for This Mama Cooks! giveaways and contests.

Roasted Pumpkin Wedges

Roasted Pumpkin Wedges at This Mama Cooks! On a Diet - thismamacooks.com

Continue reading

Chocolate-Chip Pumpkin Bread from The Complete Idiot’s Guide to Plant-Based Nutrition #glutenfree

Chocolate-Chip Pumpkin Bread from The Complete Idiot’s Guide to Plant-Based NutritionThis year I went a little nuts and bought a bunch of canned pumpkin purée – and then never made pumpkin pie for Thanksgiving! (Though I did make Eggless Chocolate Chip Pumpkin Cookies for my daughter, Lucie.) If you’re like me and have a few cans of pumpkin lying around you can make Healthy Slow Cooker Pumpkin and Bean Chili or this vegetarian recipe for Chocolate Chip Pumpkin Bread!

This recipe comes from The Complete Idiot’s Guide to Plant-Based Nutrition, written by Julieanna Hever, M.S., R.D., C.P.T. Julieanna is also known as “The Plant-Based Dietitian” and is the host of upcoming series What Would Julieanna Do? on the healthy living TV network Veria Living. Julieanna is a passionate advocate of the benefits and miracles associated with following a whole food, plant-based diet.

This spicy, fudgy bread is a mix between a pudding and a cake. It’s a great dessert to bring to holiday parties, to give as a homemade holiday gift, or to serve on Meatless Monday! You can cook it up as a loaf or turn the batter into muffins by adjusting the time accordingly.

You can assure that this recipe is gluten free by using only GF certified oat flour and gluten free baking powder.

Chocolate-Chip Pumpkin Bread

Yield: 1 9×5 inch loaf
Serving size: 1 slice (5 ¼ x 1 ¾ x ¾ -inch)
Prep time: 15 minutes Cook time: 1 hour

Ingredients:

  • 1 cup date paste
  • 1/2 teaspoon baking soda
  • 1 (15-ounce) can pumpkin purée                                    
  • 1/2 teaspoon salt
  • 3 tablespoons flax eggs
  • 1 teaspoon ground cinnamon
  • 1/2 cup pure maple syrup 
  • 1/4 teaspoon ground cloves
  • 1 tablespoon alcohol-free vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups oat flour
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon aluminum-free baking powder
  • 1 1/2 cups grain-sweetened chocolate chips

Directions:

  1. Preheat the oven to 350˚F.
  2. In a large bowl, combine date paste, pumpkin purée, flax eggs, maple syrup, and vanilla extract until smooth.
  3. Gently stir in oat flour, aluminum-free baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger. Mix until no lumps remain. Add chocolate chips, and evenly distribute throughout.
  4. Pour batter into 9×5-inch loaf pan, and bake for 1 hour. Allow bread to cool before cutting and serving.

Nutritional information

Per serving:

  • 312 calories
  • 6g total fat
  • 2.5g saturated fat
  • 0g trans fat
  • 0mg cholesterol
  • 160mg sodium
  • 62g total carbohydrates
  • 4g dietary fiber
  • 45g sugars
  • 3g protein
  • 258mg calcium
  • 1mg iron

Recipe and pictures used with permission.

Creamy Peanut and Pumpkin Soup #meatlessmonday #glutenfree

San-J Asian SaucesDo you have leftover cans of pumpkin from Thanksgiving? Use up a few in this gluten free soup recipe created by Jennifer Cafferty for San-J. For Meatless Monday, pair the soup with a salad and some nice bread.

Also, if you or a family member has a food sensitivity to peanut butter, try sunflower butter instead and omit the peanuts from the optional garnish.

Creamy Peanut and Pumpkin Soup

Recipe by Jennifer Cafferty of GFreelife.com

Serves 6 – 8

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoky paprika
  • 1 28-ounce can diced tomatoes, divided
  • 1 12-ounce can pumpkin
  • 1 14.5-ounce can low-sodium, gluten free chicken broth
  • 2 tablespoons San-J Thai Peanut Sauce
  • 2 tablespoon creamy peanut butter
  • 1 teaspoon brown sugar
  • Chopped chives and peanuts, for garnish (optional)

Preparation:

  1. Heat a 4 quart saucepan over medium heat. Add the oil and onion and stir occasionally while sautéing for 2 minutes. Add the garlic and sauté for 30 seconds, making sure not to burn the garlic. Stir in the paprika.
  2. Add half of the can of tomatoes with the juice (save the other half for the end of the recipe), pumpkin, broth, San-J Thai Peanut Sauce, peanut butter and brown sugar. Bring to a boil and then reduce to a simmer. Cover and simmer over low heat for 30 minutes.
  3. Using a hand-immersion blender, blend the soup until creamy. Add the remaining tomatoes and stir. Season with salt and pepper.
  4. Ladle into bowls.
  5. If desired, sprinkle with chopped chives and peanuts as a garnish.

Recipe and photo used with permission. © 2012 San-J International. All rights reserved.

Creamy Pumpkin Soup with Cinnamon Creama and Roasted Pumpkin Seeds

Creamy Pumpkin Soup with Cinnamon Creama and Roasted Pumpkin Seeds at This Mama Cooks! On a Diet - thismamacooks.com

Last week, I cohosted the #PlainKitchen Twitter Party with Mom Central, FAGE and celebrity chef Bobby Flay to let everyone know about the FAGE Total Plain Kitchen recipe contest. One of the recipes that everyone was drooling over was the  Creamy Pumpkin Soup with Cinnamon FAGE Total Crèma and Roasted Pumpkin Seeds, so I had to share it!

This would make a terrific Thanksgiving dish, and a great way to use leftover pumpkin puree after the holidays.

I hope it inspires you to enter the FAGE Total Plain Kitchen recipe contest for a chance to have your recipe using FAGE Total, cooked and served by Bobby at the FAGE Total Plain Kitchen grand opening event.

The contest goes through October 8. (That’s Monday so hurry!) Three lucky winners will be chosen and will receive an all-expense paid trip to NYC for the big event.

Creamy Pumpkin Soup with Cinnamon Creama and Roasted Pumpkin Seeds at This Mama Cooks! On a Diet - thismamacooks.com

Creamy Pumpkin Soup with Cinnamon Crèma and Roasted Pumpkin Seeds

Recipe by Bobby Flay

Ingredients

For Cinnamon FAGE Total Crema

  • 1/2 cup FAGE Total 0%
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon honey
  • Water
  • Salt and freshly ground black pepper

For Pumpkin Soup

  • 3 cups pumpkin puree (not flavored pie filling)
  • 3 cups homemade vegetable or chicken stock or low sodium canned vegetable or chicken broth
  • 1 teaspoon ground Mexican cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons honey
  • 1-2 tablespoons chipotle puree (depending on how spicy you like it)
  • 3/4 cup FAGE Total 2%
  • Kosher salt and freshly ground pepper
  • Cinnamon FAGE Total Crema, recipe above
  • 1/2 cup toasted pumpkin seeds, for garnish
  • Cilantro leaves, for garnish

Directions

For Cinnamon Crema

  1. Whisk together the FAGE Total, cinnamon, honey and splash of water and season with salt and pepper to taste.
  2. Cover and refrigerate for at least 30 minutes and up to 4 hours to allow the flavors to meld.

For Pumpkin Soup

  1. Combine the pumpkin puree and 2 cups of the stock in a medium saucepan and bring to a boil over high heat. Add the spices, honey and chipotle puree, reduce the heat to medium-low for 20 minutes, stirring occasionally. Whisk in a little more stock if needed to thin out.
  2. Remove the soup from the heat and let sit 2 minutes. Whisk in the FAGE Total (off the heat) and season with salt and pepper. Ladle the soup into bowls and drizzle each with some of the cinnamon FAGE Total crema. Garnish with pumpkin seeds and cilantro leaves.
Prep Time: 1 Hour
Cook Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Servings: Serves 6 to 8
  • Serving size: 1/6 to 1/8 of recipe

Recipe and photo courtesy of FAGE.

Gluten Free Orange Pumpkin Bread

Gluten Free Orange Pumpkin Bread from This Mama Cooks! On a Diet - thismamacooks.com

Continue reading

Healthy Slow Cooker Pumpkin and Bean Chili

slow cooker pumpkin and bean chili

Continue reading

Halloween goes Meatless Monday with Pumpkin Soup

pumpkin Get your big and little spooks and goblins warmed up after trick or treating with this healthy, vegetarian pumpkin soup from Golden Door Executive Chef Curtis Cooke. Not only is this a perfect Meatless Monday dish, but it would also make a wonderful Thanksgiving meal starter.

See my Four ways to cook a fresh pumpkin post for tips on cooking pumpkins. Also, check out my recipe for Coconut Pumpkin Soup at Babble.com.

Pumpkin Soup

Courtesy of Golden Door Executive Chef Curtis Cooke

Ingredients:

  • 10 cups pumpkin, peeled, seeded, cut into large pieces
  • 1/4 cup plus 1 tablespoon grape seed oil, divided
  • 1 cup shallots, minced
  • 1/2 cup celery, diced
  • 1 tablespoon garlic, minced
  • 1 cup white wine (substitute with vegetable stock, if you wish)
  • 6 cups vegetable stock
  • 1 sachet of 6 sprigs thyme, 6 sprigs parsley, 1 bay leaf and 8 black peppercorns
  • Salt to taste

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, toss the large pumpkin pieces with just enough grape seed oil (approximately ¼ cup) to coat and place on a baking sheet into the oven.
  3. Roast the pumpkin until very tender, approximately 15-20 minutes. Cool and reserve.
  4. In a large stock pot, sauté the shallots, celery, and garlic in a tablespoon of grape seed oil for 5 minutes.
  5. Deglaze with the white wine (or vegetable stock) and reduce the liquid by half.
  6. Add the roasted pumpkin, vegetable stock and sachet and bring to a boil. Reduce heat to a simmer and cook for 30 minutes.
  7. Remove the sachet, and puree the soup in a blender, food processor or with an immersion (wand) blender.
  8. Adjust the seasoning with salt and serve.

Gluten Free Pumpkin Cranberry Bread Pudding

Gluten Free Pumpkin Cranberry Bread Pudding at This Mama Cooks! On a Diet - thismamacooks.com

Continue reading

Pumpkin Chorizo Pizza

Pumpkin Chorizo Pizza at This Mama Cooks! On a Diet - thismamacooks.com

Now that you have cooked and pureed your pumpkin, Chef Kristina Vanni has created this unique and easy-to-make pizza dish perfect for fall football parties or family pizza night. This is also a great recipe to make when you have leftover pumpkin puree and chorizo from making my chorizo stuffing after Thanksgiving.

To make a gluten free version, use Udi’s Gluten Free premade pizza crusts. Or you can use my healthy whole wheat pizza dough recipe or premade pizza dough from the store. 

Connect with Chef Kristina

For more of Kristina’s recipes, cooking tips and culinary adventures visit her blog The Daily Dish.  She can also be found on Facebook or @BetterRecipes on Twitter.

Pumpkin Chorizo Pizza at This Mama Cooks! On a Diet - thismamacooks.com

Pumpkin Chorizo Pizza

Ingredients

  • 2 tablespoons olive oil, divided
  • 12 ounce purchased pizza crust
  • 1/4 cup finely chopped shallots
  • 1 clove garlic, minced
  • 1/4 teaspoon dried red pepper flakes
  • 1 cup fresh pumpkin puree
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon salt
  • 1 cup cubed fontina cheese
  • 1/4 pound thinly sliced Spanish chorizo
  • 1 tablespoon chopped fresh sage leaves
  • Additional olive oil and chopped sage for garnish (optional)

Directions

  1. Heat oven to 425 degrees.
  2. Brush 1 tablespoon olive oil over crust and set aside.
  3. Heat remaining tablespoon olive oil in a skillet over medium heat.
  4. Add shallots, garlic, and pepper flakes to hot pan.
  5. Sauté for 1 minute, stirring constantly.
  6. Stir in pumpkin puree, smoked paprika, and salt.
  7. Cook, stirring, until sauce is thickened and hot.
  8. Spread sauce evenly over pizza crust; scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage.
  9. Place pizza on a cookie sheet or directly on oven rack, if preferred. Bake for 12 minutes or until crust is golden and cheese is melted.
  10. If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: Serves 4 to 6
  • Serving size: 1/4 to 1/6 of pizza