1
Easy Pumpkin Pancakes
2
My Favorite Pumpkin Recipes
3
Pumpkin Sourdough Dinner Rolls
4
5 Ingredient Pumpkin Oatmeal Cookies (Sugar Free!)
5
20 Minute Pumpkin Butter Recipe
6
Extra Cheesy Pumpkin Jalapeno Macaroni and Cheese
7
Pumpkin Pudding Cream Pie
8
Chocolate Chip Pumpkin Pie Pudding
9
Pumpkin Spiced Chocolate Chip Muffins
10
Pumpkin Roll With Cream Cheese Filling
11
Pumpkin Whoopie Pies
12
White Chocolate Pumpkin Pretzel Fudge
13
Cinnamon Sugar Pumpkin Cake Donuts
14
Pumpkin Macaroni and Cheese
15
Crockpot Mexican Pumpkin Chili
16
How to Make Fresh Pumpkin Puree From Pumpkins
17
4 Ingredient Fudgy Pumpkin Pie Brownies
18
Garden Fresh Pumpkin Pie

Easy Pumpkin Pancakes

You’ll love how easy this Pumpkin Pancakes recipe is! These delicious extra fluffy pancakes made from scratch are low carb and packed with protein (1/2 cup pumpkin!). They make a healthy substitution instead of buttermilk pancakes. My family considers them “the best pumpkin pancakes in the world!”.

I know you’re probably thinking “Isn’t NYC in a snowstorm right now, but yet you’re posting a pumpkin recipe?”.   You’re right.  NYC is under a blanket of beautiful white snow.  And I still have over 100 pounds of pumpkins from the Fall garden decorating my apartment.    Can you believe it?   We have big pumpkins, pie size, and munchkins sprawled out all over the apartment just like it was still Halloween.   I have to clear a few out as they go bad, but at this rate I think I’m good to go with fresh pumpkins for at least the next few months! 

You'll love how easy this Pumpkin Pancakes recipe is! These delicious extra fluffy pancakes made from scratch are low carb and packed with protein (1/2 cup pumpkin!). They make a healthy substitution instead of buttermilk pancakes. My family considers them "the best pumpkin pancakes in the world!".

Being a girl who loves pumpkin year round and doesn’t believe that pumpkin only needs to be celebrated in the Fall I wanted to bake up a pumpkin breakfast to satisfy my pancake craving I’ve been having (hello baby!).    Pumpkin pancakes are one of those foods that are near perfection for me.  Throw a little dab of butter on top, definitely add some maple syrup and you have the perfect breakfast (or dinner!).  These pancakes are fluffy, moist and have a delicious flavor of pumpkin and spices to take them to that next level.  Pumpkin pancakes, I love you.

You'll love how easy this Pumpkin Pancakes recipe is! These delicious extra fluffy pancakes made from scratch are low carb and packed with protein (1/2 cup pumpkin!). They make a healthy substitution instead of buttermilk pancakes. My family considers them "the best pumpkin pancakes in the world!".

If you don’t have any fresh pumpkins lying around in March, don’t worry.  You can use frozen pumpkin puree that you kept from your Fall pumpkins (remember how easy it is to make?) or you can use canned pumpkin.  Either way, I hope you enjoy these Pumpkin Pancakes soon!

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My Favorite Pumpkin Recipes

This is a great collection of pumpkin recipes – from savory macaroni and cheese to sweet whoopie pies.   Enjoy these pumpkin recipes during Fall season – the best time of the year!

I usually don’t do round up or collection posts but noticing that it’s the end of October and my life revolves around pumpkins, I wanted to put together a quick post of my favorite pumpkin recipes for you to enjoy this Halloween weekend!  I hope you have a great holiday weekend.  If you make any of my recipes let me know in the comments or share a picture on Instagram and tag it #brooklynfarmgirl.

Extra soft Pumpkin Sourdough Dinner Rolls.   These rolls have a subtle pumpkin flavor and make the perfect roll for Fall dinners and holidays.
This is a great collection of pumpkin recipes - from savory macaroni and cheese to sweet whoopie pies. Enjoy these pumpkin recipes during Fall season - the best time of the year!

Looking for a easy pumpkin recipe? This is it!  These Pumpkin Oatmeal Cookies are made with just 5 ingredients!   Add chocolate chips on top of the cookies to take it to the next level of yum!  Recipe is Sugar Free, using maple syrup instead.
This is a great collection of pumpkin recipes - from savory macaroni and cheese to sweet whoopie pies. Enjoy these pumpkin recipes during Fall season - the best time of the year!

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Pumpkin Sourdough Dinner Rolls

Extra soft Pumpkin Sourdough Dinner Rolls recipe.   These rolls have a subtle pumpkin flavor and make the perfect roll for Fall dinners and holidays.

If you follow me on social media you might know I have a thing about baking bread.  This Summer I started to get into it, especially Sourdough bread. I keep my Sourdough Starter in the fridge, bringing it out weekly to feed and bake something delicious.  With so much fresh pumpkin we have now from our garden pumpkins I wanted to mix it into a bread recipe so I came up with these extra delicious and soft Pumpkin Sourdough Dinner Rolls.

Extra soft Pumpkin Sourdough Dinner Rolls recipe. These rolls have a subtle pumpkin flavor and make the perfect roll for Fall dinners and holidays.

Warning: You will not be able to eat just 1 roll. Probably not 2 rolls.  They are so delicious you’ll want to eat them all!

Extra soft Pumpkin Sourdough Dinner Rolls recipe. These rolls have a subtle pumpkin flavor and make the perfect roll for Fall dinners and holidays.

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5 Ingredient Pumpkin Oatmeal Cookies (Sugar Free!)

Looking for a easy pumpkin recipe? This is it!  These Pumpkin Oatmeal Cookies are made with just 5 ingredients!   Add chocolate chips on top of the cookies to take it to the next level of yum!  Recipe is Sugar Free, using maple syrup instead.

Fall is the best time of the year!  The chilly weather is coming in.  Apple picking is thought of as a weekend exercise.  Apple cider is a appropriate drink any time of the day.   You can put skeletons in your front yard.   You can have as many pumpkins in your house as you want.   Fall is all about the best recipes too – apples, pumpkins, cinnamon – yum, yum, yum!
Looking for a easy pumpkin recipe? This is it! These Pumpkin Oatmeal Cookies are made with just 5 ingredients! Add chocolate chips on top of the cookies to take it to the next level of yum! Sugar Free Option is also available in recipe.

With pumpkins ranging from munchkins to pie to giants in our house right now (all from the garden!) I have been baking a few at a time to preserve and enjoy the pumpkin inside of each.   As we’re nearing the end of September I think it’s time we dive right into pumpkin season with a pumpkin cookie that is delicious and light on the calories.  
Enjoy!
Looking for a easy pumpkin recipe? This is it! These Pumpkin Oatmeal Cookies are made with just 5 ingredients! Add chocolate chips on top of the cookies to take it to the next level of yum! Sugar Free Option is also available in recipe.

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20 Minute Pumpkin Butter Recipe

20 Minute Pumpkin Butter recipe made with healthy ingredients: pumpkin puree, apple cider, maple syrup, cinnamon, nutmeg and cinnamon.  Pumpkin Butter is delicious on waffles, pancakes, toast, as a fruit/veggie dip and more! 

Waffles have been a go to breakfast for us lately, because they are both delicious and quick.  With frozen waffles, you throw them in the toaster oven for 6 minutes and they’re done.  Then it’s up to you how you want to eat them  – do you use syrup? How about jelly?  How about butter?  How about.. pumpkin butter?  

If you want to make your own fresh pumpkin puree for this recipe you totally can. Here’s my tutorial I made for it last year.  To me, nothing tastes better than homemade pumpkin puree. If you are going to make your own, use a sugar pumpkin.  They give you the most taste.  Plus, they are real beauties.
20 Minute Pumpkin Butter recipe made with healthy ingredients: pumpkin puree, apple cider, maple syrup, cinnamon, nutmeg and cinnamon. Pumpkin Butter is delicious on waffles, pancakes, toast, as a vegetable dip and more!

What else is a beauty? My Bofinkles is.   Sorry, I’m easily distracted by cats.  They put a spell on me.
20 Minute Pumpkin Butter recipe made with healthy ingredients: pumpkin puree, apple cider, maple syrup, cinnamon, nutmeg and cinnamon. Pumpkin Butter is delicious on waffles, pancakes, toast, as a vegetable dip and more!

To make the pumpkin butter you’ll only need a few ingredients.  
20 Minute Pumpkin Butter recipe made with healthy ingredients: pumpkin puree, apple cider, maple syrup, cinnamon, nutmeg and cinnamon. Pumpkin Butter is delicious on waffles, pancakes, toast, as a vegetable dip and more!

With pumpkin puree, apple cider, maple syrup, cinnamon, nutmeg and cinnamon your pumpkin butter is made!
20 Minute Pumpkin Butter recipe made with healthy ingredients: pumpkin puree, apple cider, maple syrup, cinnamon, nutmeg and cinnamon. Pumpkin Butter is delicious on waffles, pancakes, toast, as a vegetable dip and more!

And then it’s time to get down to business with spooning it on.
20 Minute Pumpkin Butter recipe made with healthy ingredients: pumpkin puree, apple cider, maple syrup, cinnamon, nutmeg and cinnamon. Pumpkin Butter is delicious on waffles, pancakes, toast, as a vegetable dip and more!   

Take a generous spoonful of pumpkin butter and put it on top of your waffles.  Then spread it around with a butter knife.  
 20 Minute Pumpkin Butter recipe made with healthy ingredients: pumpkin puree, apple cider, maple syrup, cinnamon, nutmeg and cinnamon. Pumpkin Butter is delicious on waffles, pancakes, toast, as a vegetable dip and more!  

Hope you enjoy this pumpkin butter on top of waffles very soon for breakfast!
It’s also delicious on pancakes, toast or used as a dip for apples!
20 Minute Pumpkin Butter recipe made with healthy ingredients: pumpkin puree, apple cider, maple syrup, cinnamon, nutmeg and cinnamon. Pumpkin Butter is delicious on waffles, pancakes, toast, as a vegetable dip and more!

20 Minute Pumpkin Butter
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Ingredients
  1. 1 cup pumpkin puree
  2. 3 tablespoons apple cider
  3. 3 tablespoons maple syrup
  4. 1/2 teaspoon cinnamon
  5. 1/4 teaspoon nutmeg
  6. 1/4 teaspoon ground cinnamon
Instructions
  1. Mix all ingredients in a saucepan over medium high heat.
  2. Bring to a boil and then simmer for 20 minutes, stirring often.
  3. Enjoy right after on waffles, or put in mason jar in the refrigerator.
Notes
  1. Perfect for waffles, pancakes, toast or as a dip.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
20 Minute Pumpkin Butter recipe made with healthy ingredients: pumpkin puree, apple cider, maple syrup, cinnamon, nutmeg and cinnamon. Pumpkin Butter is delicious on waffles, pancakes, toast, as a fruit/veggie dip and more!

Extra Cheesy Pumpkin Jalapeno Macaroni and Cheese

Extra Cheesy Pumpkin Macaroni and Cheese with Jalapenos!  This cheesy recipe is pure comfort food, perfect to enjoy in the Fall season!

This recipe includes the ingredients:

Pumpkin
Jalapeno Peppers
Cheese

Which means it’s perfect.  

It’s the perfect savory holiday macaroni and cheese,  ready to be served to your family and friends.   I don’t just reserve pumpkin for Fall though so I say have it year round!  

Extra Cheesy Pumpkin Macaroni and Cheese with Jalapenos! This cheesy recipe is pure comfort food, perfect to enjoy in the Fall season!

Let’s talk Halloween first.  Are you ready for it?  I said 2 weeks ago I was going to get the Halloween decorations out but I still haven’t as it’s been hectic here with work.  I wrote HALLOWEEN on 12 post-its posted all over our home though so I’m hoping this weekend it gets done!    One of the things I miss most being from a small town is trick or treaters and people decorating their houses to to the extreme.  Every year my Mom would go crazy with decorations from the windows to the door to the kitchen table.   I love giving out treats to trick or treaters and making them tell me about their costumes, but my neighborhood in Brooklyn doesn’t really have trick or treaters, plus I live in a loft building so it’s not like the kids are going to go apartment to apartment.  I miss it!  Do you get trick or treaters? What are you handing out this year?

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Pumpkin Pudding Cream Pie

Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It’s the perfect Fall pumpkin recipe!

“It’s too early for pumpkin” is one statement you’ll never hear me say.  Never ever.

It’s always time for pumpkin  Always.

Because I have so much pumpkin love we grow pumpkins twice a year, so we have a few to harvest in the Summer and a few to pick in the Fall.  Fall’s pumpkins are already planted and have started to produce a few flowers.  We were planned to have 2 pumpkin plants but somehow we have 10.  I say “somehow” because the truth is this is my doing.  I always want more pumpkins so I saved all the seedlings and secretly planted them.  Surprise, a rooftop pumpkin patch!  A dream come true (I hope!)….

Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

This weekend I took these 2 beautiful pumpkins we grew and gave them a good roasting to make homemade pumpkin puree.  This is my walkthrough on how to make your own pumpkin puree, it really is the best.
Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

I’m always amazed by how much fresh puree can come out of pumpkins.  Puree can then be frozen to enjoy baked pumpkin treats for the next few months.  Think pumpkin bars, pancakes, waffles, pies, pudding and more!  Here’s 4 cups worth just singing my name to come bake with it….
Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe! 

And with today being the first day of September (!) I think we all have pumpkin on our minds.  Soon the word will be popping up in our RSS feeds and magazines. Pumpkins and red leaves will soon be spotted on sidewalks and store shelves.   Let’s get in the Fall mood with some Pumpkin Cream Pie.  Is there anything that says hello Fall more than this?
Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

This Pumpkin Pudding Cream Pie has all the workings of a magical treat. There’s vanilla pudding mix, pumpkin puree (canned pumpkin), pumpkin pie spice, Cool Whip and milk all poured into a pie crust.
Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

The pumpkin puree and pumpkin pie spice gives it that Pumpkin Fall flavor we all love so much.
Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

And isn’t everything just a little bit yummier when it’s included with a graham cracker crust?
Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

So go ahead and dive into Fall.   Dive right into this Pumpkin Pudding Cream Pie.
 Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

Pumpkin Pudding Cream Pie
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Ingredients
  1. 1 1/2 cup milk
  2. 2 3.4 ounces packages of Jell-O Vanilla Instant Pudding Mix
  3. 1 cup pumpkin puree
  4. 1 teaspoon pumpkin pie spice
  5. 1 cup Cool Whip
  6. 1 9 inch graham cracker crust
Instructions
  1. Combine milk and pudding mix in deep bowl. Mix with hand mixer for a few seconds to combine them.
  2. Add pumpkin puree, pumpkin pie spice and Cool Whip to bowl and mix on low speed until all is combined.
  3. Pour filling into graham cracker crust.
  4. Put in refrigerator for at least 5 hours, preferably over night, to set.
  5. Serve and enjoy.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

Are you excited for Pumpkin season?  Tell me in the comments!

You may also like:

Pumpkin Whoopie Pies
Pumpkin-Whoopie-Pies

Pumpkin Roll With Cream Cheese Filling
Pumpkin-Roll-With-Cream-Cheese-Filling

Cinnamon Sugar Pumpkin Cake Donuts
Cinnamon-Sugar-Pumpkin-Cake-Donuts

Chocolate Chip Pumpkin Pie Pudding

Chocolate Chip Pumpkin Pie Pudding, a delicious healthy snack or dessert!

Chocolate and pumpkin are just the best couple aren’t they?

I mentioned on Monday that we just used up our last bag of homemade garden tomato sauce that I froze.  The same goes for pumpkin!   When making this pudding I had to reach for my last bag of frozen pumpkin puree.    I’m always a bit sad seeing the last bag gone, but it’s a great feeling knowing all the vegetables get used with love.   We just planted our pumpkin seeds last week so already I’m planning for some Summer pumpkins!  Are you guys ready for the pumpkin dance?  Prepare yourself… hopefully I’ll be dancing with happiness soon!

This Pudding is awesome for so many reasons.    For one, you are using 1 and a half cups of pumpkin so it’s full of fiber! You are using 1.5 cups of pumpkin to 1 cup chocolate chips so you’d think this is super pumpkin tasting, but it’s not.  It’s still super rich in chocolate tasting to the extent that people who don’t like pumpkin (gasp!) will still be licking their dishes when they’re done.  I recommend the good ol trick of making this recipe for pumpkin haters, having them exclaim how great it is, and then laughing and telling them how much pumpkin they ate!    Oh, I love being mean!

Lots of people think Pumpkin is only for Fall months but I don’t agree with that.    I think Pumpkin is great for the summer months for cool treats.  Besides this chilled pudding, what about pumpkin ice cream or pumpkin milk shakes?  Delicious, right?

Please please please give this Chocolate Chip Pumpkin Pie Pudding a try.    I think you will fall in love with it! 

Chocolate Chip Pumpkin Pie Pudding, a delicious healthy snack or dessert!

Chocolate Chip Pumpkin Pie Pudding, a delicious healthy snack or dessert!

Chocolate Chip Pumpkin Pie Pudding, a delicious healthy snack or dessert!

Chocolate Chip Pumpkin Pie Pudding, a delicious healthy snack or dessert!

 

Chocolate Chip Pumpkin Pie Pudding
Print
Ingredients
  1. 1 1/2 cups pureed pumpkin
  2. 1 teaspoon pure vanilla extract
  3. 1 tablespoon cocoa powder
  4. 1/4 teaspoon salt
  5. 1 tablespoon sugar
  6. 1 cup chocolate chips + handful of additional chips
Instructions
  1. Melt the chocolate chips (stove or microwave).
  2. Put all ingredients into a food processor and pulse until it is smooth. Add a handful additional chocolate chips and stir with spoon to distribute them evenly.
  3. Put in bowl and chill in refrigerator until firm.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Chocolate Chip Pumpkin Pie Pudding, a delicious healthy snack or dessert!

Pumpkin Spiced Chocolate Chip Muffins

Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes.   Makes 1 dozen muffins.  

I’m on a muffin kick right now.  My favorite muffins of the moment are the Fluffy Chocolate Chip and these Pumpkin ones.  I swear they can’t last in my kitchen with me around.   These muffins here make for a happy breakfast.  They have cloves, cinnamon and nutmeg in them combined with chocolate chips so they’re bursting with flavor and some sweetness.

I still have some pumpkin puree left in the freezer from the Fall garden pumpkins.  As some of you know I’m kinda in love with our pumpkins and am known to a “pumpkin dance” whenever I spot the first pumpkin of the season.   

And because you asked me nicely… here’s my pumpkin dance.

Now go enjoy these muffins!

 Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes. Makes 1 dozen muffins.

Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes. Makes 1 dozen muffins.

Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes. Makes 1 dozen muffins.

Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes. Makes 1 dozen muffins.

Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes. Makes 1 dozen muffins.

Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes. Makes 1 dozen muffins.

Pumpkin Spiced Chocolate Chip Muffins
Print
Ingredients
  1. 3/4 cup brown sugar
  2. 1/4 cup vegetable oil
  3. 2 eggs
  4. 1 cup pumpkin puree
  5. 1/4 cup water
  6. 1 1/2 cups flour
  7. 3/4 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1 teaspoon ground cinnamon
  10. 1/4 teaspoon ground cloves
  11. 1/2 teaspoon ground nutmeg
  12. 1/4 teaspoon salt
  13. 3/4 cup chocolate chips
Instructions
  1. Preheat oven to 400 degrees. Spray muffin pan with nonstick spray.
  2. Mix brown sugar, oil and eggs together. Add pumpkin puree and water and continue to mix.
  3. In another bowl mix together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt.
  4. Add wet mixture into dry mixture and stir to combine. Add your chocolate chips and stir to equally distribute.
  5. Fill muffin cups 2/3 full with batter. Bake for 20-23 minutes.
Notes
  1. Makes 12 muffins.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes. Makes 1 dozen muffins.

Pumpkin Roll With Cream Cheese Filling

A delicious and moist Pumpkin Roll with cream cheese filling inside. 

The first time I made a Pumpkin Roll years ago I was ecstatic.  There was so much preparation and fear in the roll.  For those who have made a roll I think you can all remember your first time, whether it was a success or a flop.  I researched it profusely online watching rolling videos, looking at step by step blog posts, very intimidated by the rolling process.  How was I supposed to roll the cake without cracking it? How was I supposed to add the cream? What is cheesecloth?  And how was I supposed to get the cake out of the cookie sheet without having it stick at all losing big points in presentation and pretty factor (we all want a pretty roll). 

So I made the roll, I had it timed, I had my supplies ready and the first time – it was a success.  My heart was racing during that very short time frame from getting the cake removed from the cookie sheet (hot!) almost immediately out of the oven, onto damp cheesecloth and roll it (hot!).    After it was rolled, I let out a big sigh of relief. I might have even fell on the kitchen floor in victory.  Actually that’s probably what I did, I am very dramatic when it comes to baking success.  I’m just so darn happy.

So what are the tips to making a successful roll?

-Don’t let the cake stick to the pan when baking it. This is a big important factor.  You have a very short time when you remove it from the oven and flip it upside down to flop onto the cheesecloth. If it sticks, the cake will fall apart, a little or completely.  What saves this? PAM.  Pam is my hero.  What a great name too, right? 🙂  
Pumpkin Roll

Another tip to make a perfect roll? Cheesecloth.  Have you ever used it before? If not, let me tell you a bit more.  Cheesecloth is a  loose woven gauze-like cotton cloth, often used in cooking, straining and cheese making. If you need to buy it swing by your local grocery store or kitchen section of a department store, it’s only a few bucks and it gives you enough in one package to last you quite a while.    When ready to use it for this roll, cut out a piece, get it damp (so it wont stick to the roll) and then you’re set.   Once you are ready to add the cream cheese filling to the pumpkin roll, you will just unravel it and the cheesecloth will come right off.   

A delicious and moist Pumpkin Roll with cream cheese filling inside.
And here it is, my lovely Pumpkin Roll, the love of my life. 
A delicious and moist Pumpkin Roll with cream cheese filling inside.

Each cut into the roll leaves you with a beautiful slice, but it’s hard for me to only eat one piece.
A delicious and moist Pumpkin Roll with cream cheese filling inside.

This is a hit for the holidays.   I plan on making a few of these Pumpkin Rolls to give out as presents.  What says you love someone more than a homemade baked good?
A delicious and moist Pumpkin Roll with cream cheese filling inside.

I hope you give this roll a try, I think you will really like it.  Plus I think you really deserve this delicious treat!A delicious and moist Pumpkin Roll with cream cheese filling inside.

A delicious and moist Pumpkin Roll with cream cheese filling inside.

For presentation, I always like to sprinkle a little bit of powdered sugar on top.  It just makes it extra delicious!
A delicious and moist Pumpkin Roll with cream cheese filling inside.

Pumpkin Roll With Cream Cheese Filling
Print
Ingredients
  1. 3/4 cups flour
  2. 1 cup sugar
  3. 1 teaspoon baking soda
  4. 2 teaspoons pumpkin pie spice
  5. 1 cup pumpkin puree
  6. 3 eggs
  7. 1 teaspoon lemon juice
  8. 2 tablespoons confectioners powdered sugar
For the cream filling
  1. 8 ounce package of cream cheese - softened
  2. 1/4 cup butter
  3. 1 teaspoon vanilla extract
  4. 1 cup confectioners powdered sugar
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray a cookie sheet with your cooking spray to prevent sticking.
  3. In a large bowl mix flour, sugar, baking soda, and pumpkin pie spice.
  4. Stir in pumpkin puree, eggs, and lemon juice. Continue to stir until all smooth.
  5. Pour mixture into cookie sheet, spreading until mixture smooth and even.
  6. Bake for 15 minutes.
  7. Lay a damp piece of cheesecloth down on a clean counter. Sprinkle it with powdered sugar. When cake comes out, turn cookie sheet upside down and put the cake onto the cheesecloth.
  8. Carefully roll up the cheesecloth with cake, forming your pumpkin roll.
  9. Place in refrigerator until cool, about 20 minutes.
  10. While cooling, preparing your cream filling. In a medium bowl, blend cream cheese, butter, vanilla, and sugar until smooth.
  11. When the cake has cooled 20 minutes, unroll it and spread cream filling onto it, edge to edge. Immediately re-roll (not with cheesecloth).
  12. Cut into slices and enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
A delicious and moist Pumpkin Roll with cream cheese filling inside.

 

 

Pumpkin Whoopie Pies

A recipe for Pumpkin Whoopie Pies, just like you buy at the Amish Markets!

Have you been to a Amish market?  Growing up near Amish Country, I’ve been to quite a few.    If there’s anything you should take from a Amish Market it’s this:  The Amish know how to bake.  Oh goodness, do they ever.  Breads, cookies, cinnamon rolls, pies, chocolate candies.. and whoopie pies. Oh whoopie pies.    Whenever we visited a market (and to this day) I stock up on these delicious pies. I need one of every kind, and I need one right away.  Right there in the market my eyes close, the outer world shuts down and only me and my whoopie pie exists.  It’s a beautiful moment.

A recipe for Pumpkin Whoopie Pies, just like you buy at the Amish Markets!

A whoopie pie is usually 2 pieces of cake, squashed together with a creamy filling in the middle.  The cake can be chocolate, vanilla, gingerbread or in this case pumpkin.  The internet tells me the name comes from when Amish women would bake these desserts  and put them in farmers  lunch boxes making them shout “Whoopie!” when they found them at lunchtime.   Pennsylvania, Maine, and New Hampshire all claim to be the birthplace of the Whoopie pie but because I’m from Pennsylvania I’m going to shut down this contest and call it. Pennsylvania wins! Whoopie pies wins! Whoopie pies for everyone!

A recipe for Pumpkin Whoopie Pies, just like you buy at the Amish Markets!

Sadly I had to use my last bath of frozen pumpkin puree in the freezer.  Don’t worry though I have a few more pumpkins to cut open and get puree out of! 
A recipe for Pumpkin Whoopie Pies, just like you buy at the Amish Markets!

While walking around Marshall’s a few days ago I spotted a Whoopie Pie pan on the sale rack.  This baby was $5.  I believe I earned it as I had to stand in line for 30 minutes for it. I knew Whoopie Pies were in my future but I wasn’t expecting to come across a pan.  Actually I didn’t even know they made Whoopie pans. 
A recipe for Pumpkin Whoopie Pies, just like you buy at the Amish Markets!

The pan works great as it creates perfect pie shapes.  
A recipe for Pumpkin Whoopie Pies, just like you buy at the Amish Markets!

I love it! What a great $5 investment.
A recipe for Pumpkin Whoopie Pies, just like you buy at the Amish Markets!

This recipe calls one 1 egg white.  My technique is to crack a little hole in the egg so the yolk stays inside while the white come out.  
A recipe for Pumpkin Whoopie Pies, just like you buy at the Amish Markets!

We needed a creamy filling and boy was this great.  I might have taken 4 spoonfuls of this before even filling one pie.
A recipe for Pumpkin Whoopie Pies, just like you buy at the Amish Markets!

As soon as you start to put a little bit of cream on top, the world gets a little better.
A recipe for Pumpkin Whoopie Pies, just like you buy at the Amish Markets!

And when you squash down the other side creating a Whoopie pie, the world becomes perfect.
A recipe for Pumpkin Whoopie Pies, just like you buy at the Amish Markets!

Does anyone else just see a bunch of smiling mouths when they look at a bunch of Whoopie Pies or is this just me? 
A recipe for Pumpkin Whoopie Pies, just like you buy at the Amish Markets!

Hope you enjoy these Pumpkin Whoopie Pies!

Wrap them up individually in plastic wrap for storing. 
A recipe for Pumpkin Whoopie Pies, just like you buy at the Amish Markets!

Pumpkin Whoopie Pies
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For the pies
  1. 1 cup brown sugar
  2. 1/2 cup vegetable oil
  3. 3/4 cup pumpkin puree
  4. 1 egg
  5. 1 1/2 cup flour
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon vanilla
  10. 2 1/4 teaspoon ground cinnamon
  11. 3/4 teaspoon ground ginger
  12. 1 teaspoon ground cloves
For the cream
  1. 1 egg white
  2. 1 tablespoon milk
  3. 1/2 teaspoon vanilla extract
  4. 1 cup + 2 tablespoon confectioners powdered sugar
  5. 1/4 tablespoons shortening
Instructions
  1. Preheat your oven to 350 degrees.
  2. Lightly spray your baking sheet or Whoopie Pie pan with nonstick spray.
  3. Combine oil and brown sugar. Mix in pumpkin and egg until well combined.
  4. Add flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger and cloves. Mix until all combined.
  5. Drop spoonfuls of pie batter onto a baking sheet or Whoopie Pie pan. If using a baking sheet, try to make it as circular as possible as this will be your pie shape.
  6. Bake for 10-12 minutes.
  7. Let cool.
  8. Spread cream filling on one pie, while using another pie to press it down.
  9. Enjoy immediately or wrap in plastic wrap to store.
For cream
  1. Beat egg white, milk, vanilla and 1/2 cup + 1 tablespoon powdered sugar together.
  2. Beat in shortening and remaining 1/2 cup + 1 tablespoon powdered sugar and continue beating until cream is fluffy.
Notes
  1. This make 12 Whoopie Pies.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 A recipe for Pumpkin Whoopie Pies, just like you buy at the Amish Markets!

White Chocolate Pumpkin Pretzel Fudge

White Chocolate Pumpkin Pretzel Fudge is a no bake fudge recipe.  The chocolate and pretzels give it a delicious sweet and salty taste! 

Fudge, MMMM.  Fudge was a childhood favorite and I’m glad to say it has stayed that way.  Even if I’m 100 years old and I hear the word fudge I will still grunt with happiness.

I made this fudge recently and it lasted a full day. A full day!  I’m surprised it even lasted more than 3 hours with me in the room.  This fudge is made with white chocolate, pumpkin puree and some pumpkin pie spice.   This fudge is more on the soft side so it is definitely creamy.  To give it some crunch we throw pretzels on top.  Salty and sweet are a favorite combination of mine when it comes to sweets! 

White Chocolate Pumpkin Pretzel Fudge is a no bake fudge recipe. The chocolate and pretzels give it a delicious sweet and salty taste!

When it comes out of the pan it’s in one piece.  
White Chocolate Pumpkin Pretzel Fudge is a no bake fudge recipe. The chocolate and pretzels give it a delicious sweet and salty taste!
Then you cut it up into your desired sizes.

White Chocolate Pumpkin Pretzel Fudge is a no bake fudge recipe. The chocolate and pretzels give it a delicious sweet and salty taste!

White Chocolate Pumpkin Pretzel Fudge is a no bake fudge recipe. The chocolate and pretzels give it a delicious sweet and salty taste!
You should store the fudge in your refrigerator or freezer depending on how hard you like it.  
Enjoy, it won’t last long! 

White Chocolate Pumpkin Pretzel Fudge
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Ingredients
  1. 12 oz White Chocolate Chips
  2. 2 Tablespoons Butter
  3. 1/3 cup Pumpkin Puree
  4. 2 Teaspoons Pumpkin Pie Spice
  5. 1 teaspoon Vanilla Extract
  6. Pretzels Broken On Top
Instructions
  1. In a microwave melt your chocolate chips and butter for 30 seconds. After 30 seconds, stir and continue microwaving every 15 seconds until it's fully melted.
  2. Stir in pumpkin, pumpkin pie spice and vanilla until all combined.
  3. Line a 8x8 baking dish with parchment paper. Spray the parchment paper with non stick spray.
  4. Pour mixture into baking dish.
  5. Add broken up pretzels on top and softly press down.
  6. Refrigerate for a few hours until it's set. Cut up into pieces.
  7. Store in refrigerator or freezer.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
White Chocolate Pumpkin Pretzel Fudge is a no bake fudge recipe. The chocolate and pretzels give it a delicious sweet and salty taste!

Cinnamon Sugar Pumpkin Cake Donuts

Delicious Cinnamon Sugar Pumpkin Cake Donuts recipe!  Makes 1 dozen donuts.

Stop the presses.

Stop them please.

I had something else set to run today, a yummy cheesy casserole, but that has got to be put on hold.  After I made these donuts I skipped happily to my computer (with a donut in my mouth – don’t do this, it’s a choking hazard) to change the post.  I had to show you these.

If you follow me on Instagram or Twitter you might know I got a donut pan a few days ago.  A donut pan is one of those baking items I tell myself I need about 8x a month but then I never buy it.  Even if it’s only $12, I see it a a investment piece.  How often will I really make donuts?  Do I really need it?  Maybe I should buy $12 worth of things I don’t need instead.  In reality, buy the donut pan and bake donuts until your heart is content. 

Enter, donut pan in my life.  

Delicious Cinnamon Sugar Pumpkin Cake Donuts recipe! Makes 1 dozen donuts.

So what was the first donut in my life?  Well I already had a Pinterest board full of inspiration but I wanted pumpkin.  But really, when don’t I want pumpkin?  Also I wanted sugar.  But really, when don’t I want sugar?  I wish I could say something like when don’t I want a salad? But that’s never true because I really don’t want a salad ever.     Give me donuts.  Give me Cinnamon Sugar Pumpkin Donuts, please!

Delicious Cinnamon Sugar Pumpkin Cake Donuts recipe! Makes 1 dozen donuts.

Here’ the scoop about these donuts:
They’re pumpkin.  I used our homemade pumpkin puree.   I am the happiest in the world when I get to do this.
These are cakey.  We’re talking cake donuts.  We’re talking moist.  We’re talking fluffy.  We’re talking donut ecstasy.
They are cinnamon sugar coated.  I was going to go the route of a glaze but then decided to keep it simple.
You will eat these by the end of the day.  I’m warning you.

Delicious Cinnamon Sugar Pumpkin Cake Donuts recipe! Makes 1 dozen donuts.

Cinnamon Sugar Pumpkin Cake Donuts
Print
For the donuts
  1. 1/4 cup vegetable oil
  2. 2 eggs
  3. 3/4 cup sugar
  4. 3/4 cup pumpkin puree
  5. 1 teaspoon pumpkin pie spice
  6. 1/2 teaspoon salt
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon vanilla
  9. 3/4 cup + 2 tablespoons all-purpose flour
For the sugar coating
  1. 3 tablespoons sugar
  2. 2 teaspoons cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray donut pan with nonstick spray.
  3. Mix together oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder and vanilla until combined.
  4. Stir in flour and continue to mix until smooth.
  5. Fill the donut pans up about 3/4 of the way.
  6. Bake donuts for 15 minutes.
  7. Remove from oven, let cool for 5 minutes, then remove donuts from pan.
  8. Combine sugar and cinnamon in large plastic bag.
  9. One at a time, put your donuts in bag and shake lightly to cover.
  10. Remove from bag and let cool completely.
  11. Store in container.
Notes
  1. Recipe makes (12) 3 inch donuts, or (6) large donuts.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 
Delicious Cinnamon Sugar Pumpkin Cake Donuts recipe! Makes 1 dozen donuts.Here’s my beloved pumpkin puree from our garden pumpkins.   Pumpkin puree freezes amazingly well!


Delicious Cinnamon Sugar Pumpkin Cake Donuts recipe! Makes 1 dozen donuts.

Delicious Cinnamon Sugar Pumpkin Cake Donuts recipe! Makes 1 dozen donuts.


Delicious Cinnamon Sugar Pumpkin Cake Donuts recipe! Makes 1 dozen donuts.Enjoy them, but trust me, they won’t last long!

Delicious Cinnamon Sugar Pumpkin Cake Donuts recipe! Makes 1 dozen donuts.

Pumpkin Macaroni and Cheese

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  

It’s that time again, a pumpkin recipe! I’m pretty sure you will see a almost weekly pumpkin recipe until Halloween.. I just can’t get enough!  

I know some of you don’t want summer to end, but I’d like for you to take my hand and enter into Fall’s journey.  It’s full of beautiful leaves, apple cider, chilly nights, comfortable socks, ghosts and goblins, the color orange. 

Oh pumpkin! Oh this recipe!

First it was Fudgy Pumpkin Brownies, then it was Pumpkin Chili… now I’m pulling out the big guns.. Pumpkin Macaroni and Cheese!
Not only does this recipe have pumpkin which is delicious, but it’s pumpkin macaroni and cheese. I know, drop what you’re doing  – this is getting serious.  Pumpkin, Melted Cheese, Pasta – can it get any more perfect? I’m not sure, but I’d like to think this is close to it.   The pumpkin doesn’t overwhelm this macaroni and cheese, it adds a creaminess  and richness…and it adds great nutrients.   If your family loves their macaroni and cheese, this is a great alternative full of fiber and vitamins.  

Bonus points: If you grow pumpkins make sure you make pumpkin puree – it will make this dish incredibly fresh, Earthy (in a good way), and you will just feel like a pumpkin boss. 

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.

Once you take a bite.. it’ll be hard not to think of Fall! It will also be hard not to close your eyes and cherish this moment.
Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.

Pumpkin Macaroni and Cheese
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Ingredients
  1. 2 cups elbow macaroni
  2. 4 tablespoons butter
  3. 2 tablespoons flour
  4. 2 cups milk
  5. 1/2 teaspoon pepper
  6. Dash of nutmeg
  7. 1 teaspoon ground mustard
  8. 1 cup pumpkin puree
  9. 2 1/4 cups shredded cheddar cheese
Instructions
  1. Heat oven to 350 degrees.
  2. Make elbow macaroni according to box. Drain, set aside.
  3. In a medium size saucepan melt your butter over low-medium heat. Stir in flour and continue to stir until smooth. Stir in milk and bring to a simmer. Continue to stir for 1 minute until it's thickened. Remove from heat.
  4. Stir in pepper, nutmeg, mustard.
  5. Add in pumpkin puree and 2 cups of shredded cheese, stirring until cheese is completely melted.
  6. Add macaroni to cheese mixture and stir until it's all coated. Pour into baking dish.
  7. Top with 1/4 cup remaining shredded cheese.
  8. Bake for 25-30 minutes.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
These are some of our pumpkins we picked this summer, along with some fresh pumpkin puree I just made.  We have another batch of pumpkins to pick in October, I love Fall!


Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  Preserving fact: Pumpkin freezes amazing.  I usually freeze pumpkin in 8 oz or 16 oz portions.  Pumpkin Puree easily lasts up to a year in the freezer.  Pumpkins you guys, they just are the best.  And they are really really cute!


Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  This recipe calls for 2 and 1/4 cup shredded cheddar cheese.   Of course I had to put it into a pumpkin bowl, because well I just had to!

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
Gather your ingredients.  The saucepan to the right has your melted butter, flour and milk.  


Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  Then add your pepper, nutmeg, mustard…..

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
And then add your pumpkin puree and 2 cups of cheese.  Stir cheese until it’s fully melted. 

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
Then add your elbow macaroni and stir… I dare you not to just take a big spoonful right now.   Me? I took about 6.

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
Put in a baking dish.  Something I’d like to talk about right now, don’t panic as it’s extremely runny.  Once it bakes it won’t be runny at all.  Again, it will be ok! You have to trust me on this one…

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
1/4 cup of your remaining cheese goes on top…

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
And after 25 minutes – BOOM! MY GOODNESS.  LOOK AT THIS MAGIC.  I think I almost cried. I think I did, I am a very emotional person.  


Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  It’s just so beautiful and rich.  It smells amazing.  


Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  Pumpkins, you guys rule.    We are best friends forever.  


Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  Start serving and swooning! It will be a magical dinner…

Pumpkin Macaroni and Cheese, a pure comfort food meal.  Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.

Crockpot Mexican Pumpkin Chili

Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It’s filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Now I know what you might be thinking.. usually “Mexican” and “Pumpkin” don’t usually go together, but in this recipe they are best friends.  They are holding hands, whispering secrets (not about you), planning adventures – they are great pals. In this recipe we have the usual Chili ingredients, but then we’re throwing in pumpkin because whenever you can you should throw pumpkin into any dish.   Here’s the great thing about pumpkin, it’s full of great nutrients but hardly changes the taste of meals.  It’s an amazing way to make your dinner or brownies more healthy and better for you.  Who doesn’t want that?

Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Health facts on pumpkin:
It’s full of fiber. Half a cup has 3.5 grams of fiber. 
It’s loaded with Vitamin A, alpha and beta-carotenes and is a good source of vitamins C, K, and E.
1 cup of  pumpkin puree supplies 3.4 grams of iron which will support a strong immune system and keep you from getting sick. 
Pumpkin’s orange color is a clue to its high antioxidant content. Some doctors say that the compounds in pumpkin can help prevent lung cancer, heart disease as well as Type 2 diabetes and arthritis.
It will help support healthy digestion.
One cup of pumpkin puree contains just 83 calories.  Compare that to the oils you might use instead!

Pumpkin is amazing – isn’t it? 
And don’t forget pumpkin puree is so easy to make!

So what makes this Chili Mexican? Well we’re going to spice it up with green chiles, salsa verde, cumin and we’re going to throw corn into this!  If you want you can even throw avocado on top when it’s done!

Other bonuses: Chili freezes amazing, so feel free to make this in advance and keep for that chilly night when your’e feeling lazy and just want to curl under the blankets with your softest socks on!   

Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

I love beans so I had to add both black beans and kidney beans.  Also I love using ground turkey for chili as a healthy alternative to ground beef.
Serve your family a hearty, comforting bowl of Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Once you take the first bite, you’ll be one happy pumpkin loving friend!  Enjoy!
Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).


Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Mexican Pumpkin Chili
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Ingredients
  1. 2 green peppers - chopped
  2. 1 can black beans - rinsed and drained
  3. 1 can kidney beans - rinsed and drained
  4. 3 garlic cloves - minced
  5. 15 ounces pumpkin puree
  6. 14 ounces diced tomatoes
  7. 1 cup tomato sauce
  8. 1 1/2 cup chicken broth
  9. 1 pound ground turkey
  10. 1 cup frozen corn
  11. 4 oz can of diced green chiles
  12. 1/2 cup salsa verde
  13. 2 teaspoons dried parsley
  14. 2 teaspoons chili powder
  15. 2 teaspoons ground cumin
  16. 2 teaspoons dried oregano
  17. 1/2 teaspoon salt
Instructions
  1. In a skillet, add your chopped peppers, minced garlic and ground turkey. Cook until turkey is browned.
  2. Put your ground turkey mixture into a slow cooker. Add all other ingredients and stir so everything is fully mixed up.
  3. Cook on low for 5 hours.
  4. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

How to Make Fresh Pumpkin Puree From Pumpkins

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins!  You can use any type of pumpkin for this.  Pumpkin Puree can be used in cooking and baking year round!

So you know I love pumpkins.

You know I love baking and cooking with pumpkin too (lots of pumpkin recipes!).

So if you grow your own pumpkins, or will be getting a pumpkin in October  to decorate your house with, you can use that pumpkin for much more than making your home extra beautiful (pumpkins are lovely, they brighten up everything).  You can also eat them!   There is delicious pumpkin puree waiting for you inside every single pumpkin wishing you would cut it open and scoop it into brownie mix.  Trust me, they tell me this.  My pumpkins talk to me, what they don’t talk to you?  

Pumpkin puree is so easy to make! The hardest part is the emotional attachment of cutting your pumpkin in half.  I always tell myself I’m going to be strong then I end up almost crying and taking goodbye pictures with it.  I always always talk to my pumpkins during this process, I just want them to know it’s going to be ok when I cut them up and put them into the oven to bake then process them until it’s smooth.  

So what pumpkins are the best for pumpkin puree? Some will say to only use Sugar or Pie Pumpkins due to their taste and ease with desserts.  But I have found that practically any pumpkin makes good puree. I do this to our Jack-O-Lanterns that can fit into my oven and I don’t find there is a big taste difference at all.  So I say try them all and see if you prefer one of the other. I will use them all! 

So let’s go.. pumpkin puree party!  Let’s make this!   Once you have fresh pumpkin puree, you will glare at the can on the shelf at the store.  Fresh pumpkin is bursting with flavor!  Pumpkin puree can be frozen beautifully up to a year! So when you decide to make a pumpkin casserole in February, you just open up your freezer and you got it covered.  Pumpkin puree, you are the best. 

There’s one other thing I wanted to quickly say about this. Like I mentioned in this post in making applesauce, I have a Weston food strainer and it’s changing my life.  For this specific post I am using the pumpkin/squash attachment. I ended up buying the whole set of attachments because I decided I needed them all in my life.    If you are into making sauces, purees, baby foods, jellies, salsas, mashed potatoes, juices etc you will fall madly in love with it. Seriously. It just makes everything smoother. If you do not have a food strainer, don’t worry, I also included instructions in the recipe box on how to use your food processor/blender instead. 

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!

How to Make Fresh Pumpkin Puree
Print
Ingredients
  1. Pumpkins - Any Variety
With Food Strainer
  1. Preheat your oven to 325 degrees.
  2. Cut the pumpkin in half.
  3. Put pumpkin face down in pan. Fill pan with 1/4 inch water.
  4. Bake for 1 hour. Let cool.
  5. Cut the skin away from pumpkin, it should almost pull right off. Disregard skin. Cut pumpkin into chunks.
  6. Run pumpkin through food strainer, you will then have pumpkin puree.
  7. Use or freeze accordingly.
Without Food Strainer
  1. Preheat your oven to 325 degrees.
  2. Cut the pumpkin in half. Scoop the guts and seeds out. Disregard the guts, save the seeds to make roasted pumpkin seeds later on if you'd like.
  3. Put pumpkin face down in pan. Fill pan with 1/4 inch water.
  4. Bake for 1 hour. Let cool.
  5. Cut the skin away from pumpkin, it should almost pull right off. Disregard skin. Cut pumpkin into chunks.
  6. Put pumpkin in food processor or blender and pulse until it becomes puree.
  7. Use or freeze accordingly.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!Pumpkins… you guys are magic. These 3 guys have been staring at me waiting for their pumpkin puree moment.   Well pumpkins, it’s that time.

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
The first cut is always the hardest.  It’ll be ok little pumpkin, I swear.


Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!When you cut up the pumpkin you will notice lots of seeds and strings. There are 2 ways to go about this:
If you are using a food strainer, don’t do anything.
If are you not using a food strainer, get a spoon and get all the strings/seeds out.  Set the seeds aside for later if you are going to to make roasted pumpkin seeds (yum). 

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
Take your pumpkins and put them face down in a pan.  If you are doing multiple pumpkins, rearrange so they can fit best. You might have to use more than one pan as well.

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
Then fill up the pan with about 1/4 inch water.

Into the oven they go for 1 hour…

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
When they come out you will see they appear soft now, sometimes the pumpkins even get indented and “fall in”.  Totally ok. Good job pumpkins, you made it through the hot part.

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
The pumpkins will be very hot, as well as the remaining water in the pan so be careful.  When you flip the pumpkins over you will see the insides are very soft.

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
Soft pumpkin is going to make some awesome pumpkin puree.

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
Now let me re-introduce you to my Weston Food Strainer. The strainer is great because you can get different attachments for it, such as sauces, salsas, grapes, berries and pumpkin. This is the pumpkin attachment.

If you do not have a Food Strainer, you can make Pumpkin Puree too! With a spoon remove all the inside strings and seeds, set aside. With a spoon remove the pumpkin and put into a food processor. Turn the food processor on and pulse until you have smooth pumpkin. Then use or freeze accordingly. 

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
For the strainer, I cut the pumpkins up into smaller pieces and then start to crank the handle for the pumpkin to go down into the strainer. What comes out one side is the most beautiful, perfect pumpkin puree. Keep cranking until you have no more pumpkins left.

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
What comes out the other side is the strings and seeds.  The strainer does the hard work for you! This is my favorite part because one of my least favorite kitchen duties is to spoon seeds and strings out of pumpkin, it takes forever.  But the strainer takes that hard work away!   When all the strings, seeds come out, I will run this through the strainer about 2-3  more times just to make sure there’s no pumpkin hiding in there.

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
You are left with a bowl of seeds, which I sure hope you are going to roast because they are one of my favorite snacks ever!

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
And you will have giant bowl full of fresh pumpkin puree.  I got about 5 cups out of this which is a fair amount as 2 of them were small sugar pumpkins. 

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
The puree is super smooth. Good enough to just take a spoonful and eat right the

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!

High 5 on making some fresh puree. The canned puree really can’t even try to compete with this freshness. And let me tell you, it makes the best pumpkin pies..

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
With the seeds that are left, roast them.. or throw them into a large yard and you will have a pumpkin patch in a few months.  

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!
Pumpkin puree freezes beautifully up to a year.  I like to put it into 8 oz bags or 15 oz bags because recipes usually always call for one of these. I also put some into a mason jar to go into the refrigerator so I can cook with it in the next few days.  

Pumpkin away friends! Have fun!

Easy Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins! You can use any type of pumpkin for this. Pumpkin Puree can be used in cooking and baking year round!

4 Ingredient Fudgy Pumpkin Pie Brownies

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!

So far this week it looks like Fall on Brooklyn Farm Girl,  first pumpkins, then apples, I know I know… but I’m very excited for Fall, I love it!

Did you know I love pumpkins? Read this post in case you didn’t know.

The first thing I had to make with our fresh pumpkin harvest from the garden was pumpkin pie brownies.   I had such a great success with my avocado peanut butter chocolate brownies that pumpkin brownies were next on the list!


Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!

This recipe is so easy because it only involves 4 ingredients: brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips.    If you notice there’s no butter, eggs or vegetable oil in these brownies.  The pumpkin puree takes care of all of that! The pumpkin adds moisture to your brownies so there’s no need to add those other fattening ingredients.    Pumpkin puree is healthy too!  1 cup of pure pumpkin is 49 calories!   Pumpkin is rich in dietary fiber, anti-oxidants, minerals, vitamins (vitamin-A, vitamin-C and vitamin-E).    Did I mention it’s delicious too? Because it really is!

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!

These brownies are super fudgy. Warning:  If you love pumpkin pie and chocolate, once you eat one of these brownies you will enter a magical  world.    I also find that people who aren’t huge pumpkin fans also love these brownies due to how moist and chocolatey they are.  They really are a hit all around for the brownie crowd.

I love you pumpkins, I love you!

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!

4 Ingredient Fudgy Pumpkin Pie Brownies
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Ingredients
  1. Family Size Brownie Mix (I used Duncan Hines Chewy Fudge Brownie Mix)
  2. 2 cups of fresh pumpkin puree (if not fresh, 15 oz can will work)
  3. 1 teaspoon pumpkin pie spice
  4. 1/3 cup chocolate chips
Instructions
  1. Preheat your oven to 350 degrees.
  2. Spray a 8x8 pan with nonstick spray.
  3. Mix your Brownie Mix, Chocolate Chips and 1 1/2 cup of your pumpkin puree together in a bowl.
  4. In a separate bowl mix the 1/2 cup of your remaining pumpkin puree and pumpkin pie spice together.
  5. Spread 3/4 of your brownie mix mixture into your pan.
  6. Spread your pumpkin puree mixture on top.
  7. Spread your remaining brownie mix on the very top.
  8. Then with a knife gently swirl around the top layer of the brownie so it gets mixed up with the pumpkin puree.
  9. Bake 30-35 minutes or until a toothpick comes out clean.
  10. Enjoy!
Notes
  1. Tip: If you want your brownies more firm, store in the refrigerator.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Here are your ingredients.  Simple, right?


Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!Mix your brownie mix, chocolate chips and 1 1/2  cup of pumpkin puree together.

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
It will look something like this. I demand (nicely) you take a spoon right away!

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Then mix your remaining 1/2 cup pumpkin puree and pumpkin pie spice together.

Now let’s begin layering these brownies..

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
First 3/4 of your brownie mix goes into your pan.

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Then your pumpkin mixture goes on top.

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Then your remaining brownie mixture on the very top.  Swirl with a  knife so it blends nicely with the pumpkin below it.

Throw it in the oven…

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
In the mean time, clean your bowl.  With a spoon and your tongue. Have no shame!

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
When the time is up, your pumpkin brownies will emerge from the oven with a delicious smell..  Leave cool to set.

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Cut up into pieces, I usually do 9 brownies per 8×8 tray.

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
The edges remain firm to keep the brownies in tact.


Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!But the middles are pure ooey gooey fudgy delight.  

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Enjoy! These won’t last for long…

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!

Garden Fresh Pumpkin Pie

The best freshest Pumpkin Pie you can make!  This homemade Garden Fresh Pumpkin Pie recipe uses fresh pumpkin puree made from scratch from your garden pumpkins.  This homemade pie recipe is easy to make with condensed milk, a pie crust and plenty of Fall spices. Make sure to add whipped cream to the top of the pie for decoration! This is always the most requested dessert for Thanksgiving!

I love pumpkin pie.  I just don’t love it, I LOVE it.  Thanksgiving to me means pumpkin pie.  It’s really the only time of the year I make a full pie and eat the entire thing. Ok, I lied about that part, I do it more than once a year.  So with us picking so many pumpkins from our garden, I decided  to make my favorite pumpkin pie from scratch.  From seed to pollinating to picking to baking – this is completely made out of love.

surprise-pumpkins-in-the-garden

 The pie is so tasty due to the freshness of the pumpkin!  This is one of those recipes where it’s so near perfect I probably won’t ever try another pumpkin pie recipe again! 

The best freshest Pumpkin Pie you can make! This homemade Fresh Garden Pumpkin Pie recipe uses fresh pumpkin puree made from scratch from your garden pumpkins. This homemade pie recipe is easy to make with condensed milk, a pie crust and plenty of Fall spices. Make sure to add whipped cream to the top of the pie for decoration! This is always the most requested dessert for Thanksgiving!

If you can use fresh pumpkin please do, it really elevates the taste of a homemade pumpkin pie! If you’ve never made fresh pumpkin puree before, here’s a DIY post I made.  It’s easy – I promise!  Even better, it freezes great so you can continue to use it for baked goods throughout the next few months.  If you can’t make your own pumpkin puree, that’s totally ok, grab some at a farmers market or use canned pumpkin.  

 Either way – enjoy!The best freshest Pumpkin Pie you can make! This homemade Fresh Garden Pumpkin Pie recipe uses fresh pumpkin puree made from scratch from your garden pumpkins. This homemade pie recipe is easy to make with condensed milk, a pie crust and plenty of Fall spices. Make sure to add whipped cream to the top of the pie for decoration! This is always the most requested dessert for Thanksgiving!

The best freshest Pumpkin Pie you can make! This homemade Fresh Garden Pumpkin Pie recipe uses fresh pumpkin puree made from scratch from your garden pumpkins. This homemade pie recipe is easy to make with condensed milk, a pie crust and plenty of Fall spices. Make sure to add whipped cream to the top of the pie for decoration! This is always the most requested dessert for Thanksgiving!

The best freshest Pumpkin Pie you can make! This homemade Fresh Garden Pumpkin Pie recipe uses fresh pumpkin puree made from scratch from your garden pumpkins. This homemade pie recipe is easy to make with condensed milk, a pie crust and plenty of Fall spices. Make sure to add whipped cream to the top of the pie for decoration! This is always the most requested dessert for Thanksgiving!

Garden Fresh Pumpkin Pie
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Ingredients
  1. 15 oz fresh pumpkin puree
  2. 14 oz can of Sweetened Condensed Milk
  3. 2 eggs
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon ground ginger
  6. 1/2 teaspoon ground nutmeg
  7. 1/2 teaspoon salt
  8. 9 inch unbaked pie crust
Optional
  1. Whipped Cream
Instructions
  1. Preheat oven to 425 degrees.
  2. Mix pumpkin, milk, eggs, cinnamon, ginger, nutmeg and salt in a bowl.
  3. Pour into crust and bake for 15 minutes.
  4. Reduce oven temperature to 350 degrees and continue baking 35 minutes.
  5. Let cool.
  6. Decorate the top of the pie with whipped cream.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

The best freshest Pumpkin Pie you can make!  This homemade Garden Fresh Pumpkin Pie recipe uses fresh pumpkin puree made from scratch from your garden pumpkins.  This homemade pie recipe is easy to make with condensed milk, a pie crust and plenty of Fall spices. Make sure to add whipped cream to the top of the pie for decoration! This is always the most requested dessert for Thanksgiving!

 

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