Pumpkin Posts
Dreamy Pumpkin Parfaits
This post was sponsored by Wallaby, however all opinions are my own. A taste of fall in every single bite–that’s the best way I can describe this dreamy pumpkin parfait made with Wallaby spiced pumpkin whole milk yogurt! I’ve tried a lot of pumpkin yogurts […]
Pumpkin Turmeric Soup with Quinoa and Brown Rice
This post was sponsored by Path of Life. My go-to for healthy weeknight meals that are ready in minutes and made with real, wholesome ingredients. Soup weather. Chicago has not had much of it yet. During September there was a stretch of a couple of […]
How To Roast Your Own Pumpkin At Home
Most of us simply buy canned pumpkin and call it a day. Don’t get me wrong, I love me a pantry stocked with Libby’s pumpkin, but I got to thinking how different is it if you make it at home?
Fun fact is that pumpkin puree can actually be a mix of several different types of squashes. I learned last year that there is no regulation that prevents manufacturers from adding others into the mix. Are you shocked?! So was I at first, but when you think about it many do have a similar flavor that probably complements the pumpkin.
After making my own, I’m truly amazed at how easy it was, and how great it tasted in everything I put it in! I did notice it lasted a little less time than your store bought can would in the fridge. I think that’s to be expected.
The perfect pumpkins for roasting are called “pie” or “sugar” pumpkins. They range in size from about 2-4 lbs and will look a little wider than your bigger pumpkins. Once you find those, the hard part is truly over! Don’t believe me? Check out my take on roasting your own pumpkins at home below, and get ready for the endless pumpkin possibilities about to happen in your kitchen when you have your very own puree!
Cook time:
Total time:
Serves: 2 cups
Ingredients
- 1 or 2 pie/sugar pumpkins
- Olive Oil
- Pink Himalayan Sea Salt
- Sharp Knife
- Baking Sheet
- High-Speed Blender
Instructions
- Preheat the oven to 350 degrees. Start with the pumpkin on a cutting board. With the knife, cut around the stem until you can pop it off. Next, cut the pumpkin in half vertically until you get two halves. Then proceed to cut each half again into a wedge, so that you will get 4 wedges total. Sprinkle wedges with a little bit of olive oil and pink salt. Place on baking sheet skin side down. Roast for 40-45 minutes and let completely cool.
- Once completely cooled, you should be able to peel the skin back. Once you peel all of the skin off, you are ready to put it in the blender and make your pumpkin pulp! Blend on high, until you see the thickness resemble the pumpkin puree you know and love. Store in an airtight container in the fridge for up to a week. (pro tip: once you get close to the one week mark, make sure you check for mold before using it! Unfortunately that's what you get when dealing with squashes!)
xoxo
Pumpkin Girl
I Tried All The Pumpkin Yogurts I Could Find And Here’s What You Need To Know
As if you didn’t already have enough choices when it comes to yogurts these days, bring on pumpkin season, and you’re head will be spinning as you go down the pumpkin rabbit hole for yogurt. Pumpkin pie, pumpkin spice, we’ve seen all the variations, but […]
My Pumpkin Pantry
The pumpkin fridge, was one thing, but I think I just took things up a notch with this pantry makeover I’m dying to share with you! I’ll be honest, this is NOT what my pantry looks like everyday, but this is all stuff I owe […]
The Trader Joe’s Pumpkin Products I’m Loving Right Now
Your best bet on where to find me these days is Trader Joe’s. You too? With pumpkin season in full swing, I have to hand it to them for outdoing it on the pumpkin again this year. You know how much I live for it and love it! I tell myself I don’t need to go there again, but somehow I find myself driving down the road again..it’s that bad! With over 150 pumpkin products this year, it’s hard not to want to hunt down every single thing and try it. I also bought a real “fantasy” pumpkin from their outside selection. Even their real pumpkin patch outside the store is better than an actual pumpkin patch if I do say so myself!
This list of what I’m loving right now includes newbies and the old pumpkin tried and true! If you’re loving something I don’t have on here, or seriously disagree with my choice, tell me about it! Would love to hear from another pumpkin lover 😉
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Pumpkin & Butternut Squash Bisque–I didn’t even spot this on the shelves of the store. I saw it in someone else’s cart and did a double take! Made with ingredients I would use if I were making a pumpkin bisque, like ginger, carrot and no heavy cream. This new product for 2017 is a must try for pumpkin season. It’s especially perfect to warm up with on a chilly fall day. That’s exactly how I want to enjoy it this whole season! I topped it with a little bit of Parmesan cheese, black pepper and then dipped my soup crackers in it. Boom!
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Pumpkin Soup Crackers–Say what you will about these crackers not being pumpkin-y enough, but I think the crispy, pumpkin and slightly taste is just perfect, and slightly addicting! Dip in pumpkin hummus (why doesn’t Trader’s make one?!) or pair with one of their hard cheeses is what I would have said last year but this year we have the pumpkin bisque to actually pair them with. I’m not saying TJ’s plain pumpkin soup is bad, it just wasn’t think enough for what I want in a pumpkin soup. You know? I’m on my second box!
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Pumpkin & Roasted Pepita Cookies–Extra crispy, and oh so fine! Take these for what they are, a thin, crispy, light, and not overly sweet cookie with pumpkin seeds baked in. Maybe I’m a fan because they remind me of a Tate’s Bakeshop cookies (which then reminds me of my one trip to the Hampton’s (a story for another time)). I always thought Tate’s should come out with a pumpkin cookie, and now TJ’s has beat them to it. The bag says enjoy with tea, I say crumble on top of pumpkin ice cream!
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Pumpkin Body Butter–I take extra showers in a day just to put this stuff on again! To me the smell is exactly what I think of when I think of fall, and the thickness and creaminess of this body butter is better than any Bath & Body Works version (still love you BBW!). It stays on your skin like a smooth barrier and I’ll definitely be buying another one before the season is over.
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Pumpkin Cream Cheese–Maybe one of the original pumpkin products at TJ’s this cream cheese is definitely a product everyone was expected to come back! I am a major nut butter person, meaning I put almond or peanut butter on English muffins, toast, etc. and never crave cream cheese. Except for this pumpkin season! I had to pick it up on my last trip because I thought it would be great on a pumpkin spice English muffin, and boy was I right!
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Pumpkin Spice RX Bars (yes, they are selling this flavor!)–Major props to TJ’s for stocking pumpkin spice RX bars. I’ve noticed that sometimes their bar selection is lacking of all of the flavors, especially for RX bars, so this was such a nice surprise! And at $1.99 a pop, I’ll take that price vs. what they cost at Whole Foods! ($2.00+)
Honorable Pumpkin Mention
- Butternut Squash Mac & Cheese–It’s possible I didn’t microwave it long enough, but I wasn’t a huge fan of the flavor–I’d rather have the pumpkin ravioli!
- Pumpkin Dog Treats–these are on here more for wishful thinking. One day when I do get a pumpkin puppy, I’ll finally be able to review them for you!
- Harvest Salad–this mix includes pumpkin dressing, pumpkin cornbread croutons, dried cranberries and pumpkin seeds. Impressed yet? Me neither. I need more from my salads, more veggies and protein. It does serve as a good base for you to top with those things!
I also announced on Instagram last night that I will be donating all profits from my Once Upon a Pumpkin t-shirt this week to the victim’s relief fund. It’s the least I can do to spread pumpkin positivity to those in need, and I hope you’ll join me in doing so. You can find the t-shirt in the “pumpkin shop” of my page or click here
xoxo,
pumpkin girl
The Pumpkin Beer Your Fall Is Not Complete Without
The post was sponsored by Traveler Beer, Co., however all opinions are my own. Catch me in any other time of year, at any get together with friends, family or on a rooftop and I’ll probably have a glass of sav blanc in my hand. […]
Celebrating National Coffee Day Pumpkin Style!
This is a sponsored post, however all opinions are my own. There’s nothing quite like the crisp taste of pumpkin coffee on a chilly fall morning. I look forward to these mornings all year long, and when they are finally upon us is when I […]
GF, DF, Amazing Pumpkin Chocolate Chip Cookies
I write this post having already consumed three of these pumpkin cookies today.
Ask me if I thought twice about that. I didn’t! They are seriously that good! I had an old recipe for gluten free pumpkin chocolate chip cookies, but honestly, it fell flat. When I went back to the drawing board, and started with an old cookie recipe that I knew was surefire, I struck gold, and I hope you will think so too!
Gluten-free,and dairy-free? No problem! I fed these to gluten and dairy eaters and they didn’t miss it! Win! I have serious fall fever with these cookies…and I hope if you can’t have gluten and dairy but can appreciate some good ole pumpkin in your life, that you will make these and have a fall ball y’all 🙂 Because gluten-free, and dairy-free does not have to mean pumpkin free!
And if you do make make sure to hashtag “#onceuponapumpkin” for me to see! So here it goes, recipe below and best of luck not eating them all in one sitting!
GF, DF, Amazing Pumpkin Chocolate Chip Cookies
Ingredients
- 2¼ cup gluten-free flour
- 1 tsp. salt
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 cup coconut oil
- 1 cup brown sugar
- 1 medium banana, ripe
- ⅔ cup pumpkin puree
- 1 tbsp. ground flax seeds
- 3 tbsp. water
- 1 cup white chocolate chips
- OR
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, mix coconut oil and brown sugar until combined.
- In two smaller bowls, mash banana in one of the bowls.
- In the second smaller bowl mix flax seeds and water.
- Add to larger bowl, then add pumpkin and vanilla and mix together.
- Sift flour, baking soda and salt, add to larger bowl and mix until just combined.
- Add chocolate chips, and drop by the spoonful onto baking sheet.
- Bake for 16 minutes, cool on wire rack, and enjoy!
Here are a couple of links to the products I used for these cookies, that worked great:
Enjoy Life Semi-Sweet Chocolate Mini Chips 10 oz (283 g)
xoxo,
pumpkin girl
Chocolate Chip Pumpkin Bars
When the first weekend of September rolls around, I take fall baking very seriously. Sure I spend really all year testing pumpkin recipes or finding new ways to use pumpkin foods in recipes, but as soon as we hit September, it’s the big leagues! […]
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