This decadent pie is remarkably simple. It’s a great dessert for Thanksgiving, but we think it’s okay to make any time of the year. It’s great as a last minute dessert that requires no cooking!
Pumpkin Chiffon Pie
Serves 6 to 8
1 jar (11 oz.) New Canaan Farms Pumpkin Butter
1 5.85 oz Instant Vanilla Pudding
1-pt. heavy whipping cream
1 graham cracker-pie crust
Garnish: whip cream, ground nutmeg, toasted pecans (chopped)
In a 2-quart bowl, mix pumpkin butter with vanilla pudding mix. With electric mixer, slowly add whipping cream to pumpkin-pudding mixture. Beat until mixture forms stiff peaks. Spread into piecrust and chill at least one hour before serving.
Garnish with whipped cream and a sprinkle of nutmeg and pecans.
We love the balance of sweet and spicy in this seasonal curry. It’s a great recipe to start with if you’re looking to incorporate new spices into your dishes.
Red Curry with Pumpkin or Butternut Squash
Serves 6 -8
1 1/2 Tbsp coconut oil or avocado oil
1 shallot, minced
2 Tbsp minced fresh ginger
2 Tbsp minced garlic
1 small jalapeno pepper, stem + seeds removed, thinly sliced
1 red bell pepper, thinly sliced lengthwise
3 Tbsp red Thai curry paste
3 1/2 cups peeled and cubed pumpkin or butternut squash
2 14-ounce cans light coconut milk
2 Tbsp brown sugar
1 tsp ground turmeric
Healthy pinch sea salt
1 Tbsp coconut aminos or soy sauce
1 cup chopped, fresh broccoli
2 Tbsp lemon juice
2/3 cup roasted cashews or peanuts
FOR SERVING optional: Fresh basil or cilantro, Lemon juice & Jasmine rice, Brown rice, Quinoa, or Cauliflower Rice
- Heat a large pot over medium heat. Once hot, add oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
- Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin/butternut squash and stir. Cook for 2 minutes more.
- Add coconut milk, sugar, turmeric, sea salt, and coconut aminos/soy sauce and stir. Bring to a simmer over medium heat.
- Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.
- At this time, also taste and adjust the flavor of the sauce/broth as needed. Don’t be shy with seasonings – this curry should be very flavorful.
- Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.
- Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.
- Serve as is or over rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lemon juice and Thai or regular basil or cilantro for serving.
- Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.