COOKING TIPS - How to Use Pumpkin Purée 4 Ways

Oh my gourd! Pumpkin season is here and we're using this ingredient for everything from breakfast to dessert. WEBSITE: http://bitememore.com/ COOKBOOK: http://bit.ly/LickYourPlateCookbook PINTEREST: https://www.pinterest.com/bitememore/ INSTAGRAM: https://www.instagram.com/bitememore/ FACEBOOK: https://www.facebook.com/BiteMeMore/ TWITTER: https://twitter.com/bitememore/ SNAPCHAT: https://www.snapchat.com/add/bitememore.com Pumpkin Oatmeal Breakfast Cookie Ingredients 1½ cups old-fashioned oats 1½ cups almond flour 1 tsp ground cinnamon ½ tsp baking soda ½ tsp kosher salt ¼ tsp ground ginger ¾ cup pumpkin puree ½ cup almond butter 1/3 cup honey ¾ cup semi sweet chocolate chips ½ cup dried cranberries Directions 1) Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. In a large bowl, combine oats, almond flour, cinnamon, baking soda, salt and ginger. In a medium bowl, whisk together pumpkin puree, almond butter and honey. Pour into oat mixture and stir in chocolate and dried cranberries. Mix until ingredients are well combined. Drop ¼ cup dough onto prepared baking sheet. Bake 10-11 minutes until edges are golden. Makes 12 cookies Pumpkin Hummus Ingredients 1½ cups canned chickpeas, rinsed and drained ½ cup pumpkin puree 5 tbsp olive oil 3 tbsp tahini 1 tbsp fresh lemon juice 1 garlic clove, chopped 1 tsp kosher salt 1 tsp ground cumin ¼ tsp chili powder Pinch cayenne pepper Olive oil, for garnish Paprika, for garnish Directions 1) In a food processor, combine chickpeas, pumpkin puree, olive oil, tahini, lemon juice, garlic, salt, cumin, chili powder and cayenne pepper. Process until smooth. Remove and store in an airtight container in the refrigerator until ready to serve. When serving, drizzle with olive oil and sprinkle with paprika to garnish. Makes 1¾ cups Pumpkin Hummus Spiced Pumpkin Waffles Ingredients 2¼ cups of flour 2 tsp ground cinnamon 2 tsp baking powder ½ tsp baking soda ½ tsp ground ginger ½ tsp kosher salt ¼ tsp ground nutmeg 1¾ cups whole milk 1 cup canned pumpkin purée ½ cup brown sugar ¼ cup melted butter 1 egg 1 tsp vanilla extract Vegetable oil, for waffle iron Whipped cream, for topping Maple syrup, for topping DIRECTIONS 1) For the waffles, in a large mixing bowl, combine flour, cinnamon, baking powder, baking soda, ginger, salt and nutmeg. Set aside. 2) Using a blender, combine milk, pumpkin purée, brown sugar, melted butter, egg and vanilla extract until smooth. Stir pumpkin mixture into flour mixture just until combined. Lumps in the batter are okay. 3) Brush a waffle iron lightly with vegetable oil and spoon batter into waffle iron, spreading quickly. Close lid and let cook 4-5 minutes, until the waffle is golden brown. Repeat with remaining batter and serve with a dollop of whipped cream and maple syrup. *If you don't have a waffle iron, you can make 18 large pancakes from the batter. Pumpkin Bread Pudding Ingredients 14 cups cubed challah (egg bread) or brioche 1/3 cup melted butter 3 cups whole milk 1 cup pumpkin puree ¾ cup brown sugar ½ cup heavy cream 4 eggs 2 egg yolks 1 tbsp molasses 2 tsp vanilla extract 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp ground allspice ½ tsp kosher salt Brown Sugar Sauce ½ cup brown sugar ¼ cup butter ¼ cup heavy cream Chopped toasted pecans, for garnish Directions 1) Preheat oven to 350ºF. 2) Place the cubed bread in a lightly greased 13x9-inch baking dish. Toss bread cubes with melted butter. In a large bowl, whisk milk, pumpkin puree, brown sugar, heavy cream, eggs, egg yolks, molasses, vanilla extract, cinnamon, ginger, allspice and salt. Pour over bread cubes, tossing gently to combine. Bake in preheated oven 45 minutes or until set and golden on top. 3) For the brown sugar sauce, melt brown sugar and butter in a small saucepan over medium heat. Stir in cream and continue cooking 2-3 minutes. Drizzle over baked bread pudding and sprinkle with pecans. Serves 8-10

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