ingredients SWEET POTATO CROUTONS: 2 medium sweet potatoes (peeled, cut into 1 / 2 - inch dice) 2 tablespoons olive oil Kosher salt & freshly ground black pepper (to taste) GOAT CHEESE BITES: 1/4
cup salted pumpkin seeds 1/4 cup salted sunflower seeds 8 ounces goat cheese Kosher salt (to taste) SALAD: 1/4 cup champagne vinegar 1 and 1/2 tablespoons dijon mustard 1 tablespoon honey 1/2 cup olive oil Kosher salt and freshly ground pepper (to taste) 8 ounces baby spinach 1/4 cup salted sunflower seeds (for garnish)
Not exact matches
Watermelon & Halloumi Salad 1 kg / 2 lb watermelon 200 g / 7 oz halloumi 150 g / 1
cup good quality cherry tomatoes 1 can / 200 g / 1
cup cooked chickpeas 60 g / 1/2
cup pumpkin seeds / pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive oil 1 lime
Salt
1 tablespoon chia seeds 3 1⁄4
cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea
salt 1 1⁄2
cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g
pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
1
cup pumpkin seeds — ground into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon
salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
Butternut & Kale Filling 1 small butternut squash /
pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea
salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea
salt & black pepper 1
cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
1/4
cup raw
pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4
cup dark chopped chocolate — chilled 1
cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4
cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of
salt 1.
Pumpkinseed Cheese 1
cup pumpkin seeds — soaked overnight 1/4
cup purified water 1/8
cup lemon or lime juice 1 tablespoon nutritional yeast 1/4 teaspoon sea
salt
First place one
cup each of the almonds,
pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a
cup each of
pumpkin seeds and sunflower seeds along with the
salt, coconut oil and water.
4 tablespoons butter 1/2
cup light brown sugar, lightly packed 1/2
cup pumpkin puree 3 tablespoons heavy cream 3 tablespoons corn syrup (or brown rice syrup) 1/2 teaspoon
pumpkin pie spice 1/4 teaspoon kosher
salt
baking soda 1/4
cup goji berries 8 drops liquid stevia 1/2
cup mixed seeds,
pumpkin, sunflower, sesame 1/4
cup pistachios roughly chopped 1/4
cup dried apricots, cut into 2.5 cm pieces Pinch Celtic sea
salt 1 large egg
SOURCE Adapted from the
pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4
cups (320 g) all - purpose flour 1/3
cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon
salt 1/2
cup unsweetened sweet potato puree, recipe below 1/3
cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
3/4
cup raw cashews 1/3
cup pumpkin seeds 6 medjool dates 1/4
cup coconut 1 tbsp hemp seeds 1 tbsp coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest of 1 large lemon juice of half a lemon pinch of
salt extra shredded coconut and lemon zest to roll balls in
Dry 2 teaspoons
pumpkin pie spice 1 3/4
cup flour 1/3
cup cocoa, sifted for lumpage 1 teaspoon baking soda 3/4 teaspoon coarse kosher
salt
Ingredients: 100 grams (1
cup) whole oats 25 grams (1/4
cup) toasted
pumpkin seeds 25 grams (1/4
cup) toasted almonds, coarsely chopped 25 grams (1/4
cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of
salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp.
1 kg
pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional
Salt and pepper to taste
3 tablespoons unsalted butter, melted 1 tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4
cup brown sugar 1
cup pumpkin puree 2 tablespoons low fat vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2
cup whole wheat white flour 1/3
cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon
salt 1/4
cup 1 % milk
For the Cheesecake: 32 ounces cream cheese, at room temperature 3/4
cup granulated sugar 1/2
cup light brown sugar 2
cups (about a 15 - oz can) canned
pumpkin 4 eggs, at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon
salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice
Butternut Squash Cake 4 large eggs 1 2/3
cup (374 grams) granulated sugar 1
cup (237 ml) vegetable oil 2
cups (about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2
cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons
pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teaspoon
salt
salt 1/2
cup butter, softened 1
cup white sugar 1/2
cup brown sugar 1
cup canned
pumpkin puree 1 egg 1 teaspoon vanilla extract 1 1/2 -2
cups white chocolate chips
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2
cups diced, peeled
pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher
salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided
Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2
cups) uncooked puy (French green) lentils 1litre (4
cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp
pumpkin seeds, toasted
1/2
cup sugar 1 (1/2
cup) stick butter room temperature 1 egg 2 1/2
cups flour 1 tsp baking soda 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp
salt 1 tsp peppermint extract 1 tsp vanilla 1
cup canned
pumpkin 1
cup mint chocolate chips
1
cup whole barley (hulled) 3
cups filtered water a pinch of whole sea
salt a piece of kombu (2 cm long), soaked
pumpkin seeds (a good handful), lightly toasted 1
cup daikon sprouts fresh basil leaves for garnish (optional)
1
cup pumpkin puree 1 egg, lightly beaten 1
cup all - purpose flour 1/4
cup sugar 1 tsp baking powder 1 tsp cinnamon 1 tsp
pumpkin spice 1 tsp
salt 4
cups canola oil for frying confectionery sugar for topping
1
cup canned
pumpkin 1
cup white sugar 1/2
cup vegetable oil 1 egg 2
cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon
salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just fine) 2
cups semisweet chocolate chips
2
cups all - purpose flour 1 tablespoon
pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon
salt 1
cup (2 sticks) unsalted butter, room temperature 1 1/4
cups sugar 1 large egg 2 teaspoons vanilla extract 1
cup canned
pumpkin puree 1 package (12 ounces) white chocolate chips
2/3 + 1/4
cup whole wheat white flour 1/3
cup wheat germ 1/2
cup cane sugar 1 3/4 teaspoons
pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea
salt 1 1/2
cups pumpkin 2 tablespoons melted coconut oil 1 large egg 2 teaspoons vanilla bean paste 2/3
cup mini cinnamon chips
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3
cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces)
pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for
pumpkin puree 1
cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse
salt 20 blades fresh chives, chopped or snipped, for garnish
Cupcakes 1
cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher
salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1
cup canned
pumpkin purée (8 ounces), not pie filling 1/2
cup granulated sugar 1/2
cup light brown sugar, lightly packed 1/2
cup vegetable oil
3
cups all - purpose flour 1 tsp
salt 1 tsp baking soda 1 tsp baking powder 2 TBSP cinnamon 1 tsp ground ginger 1/2 tsp ground fresh nutmeg 1
cup granulated sugar 1
cup dark brown sugar, firmly packed 1
cup canola oil 3
cups chilled
pumpkin puree 2 large eggs 1 tsp vanilla extract
11/2
cups quinoa (rinsed, toasted and cooked like rice with 3
cups of water) 1/2
cup chopped cilantro 1/2
cup chopped flat leaf parsley 2 green onions thinly sliced 1/4
cup chopped fresh mint 1/3
cup of slivered almonds 1/3
cup of roasted
pumpkin seeds 2 ripes apricots diced 1/3
cup raisins or cranberries 1/2 tsp
salt
1 (3 - pound) pie
pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted butter 1/2
cup olive oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2
cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce
Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
Three 15 1/2 ounce cans black beans (about 4 1/2
cups), rinsed and drained 1
cup drained canned tomatoes, chopped 1 1/4
cups chopped onion 1/2
cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon
salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4
cup) unsalted butter 4
cups beef broth a 16 - ounce can
pumpkin puree (about 1 1/2
cups) 1/2
cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
Vegan
Pumpkin Cake: 3 cups flour 2 cups brown sugar (I actually used 1 cup brown and 1 cup turbinado sugar) 1/2 teaspoon salt 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup can
Pumpkin Cake: 3
cups flour 2
cups brown sugar (I actually used 1
cup brown and 1
cup turbinado sugar) 1/2 teaspoon
salt 1 tablespoon
pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup can
pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can
pumpkin puree 1 cup can
pumpkin puree 1
cup canola oil
Pumpkin Brownies 1/2 cup brown sugar 1/2 cup plus 1/2 cup chocolate chips, divided 1/2 cup butter 1/2 cup Anthony's Cocoa Powder 1/3 cup pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass bakin
Pumpkin Brownies 1/2
cup brown sugar 1/2
cup plus 1/2
cup chocolate chips, divided 1/2
cup butter 1/2
cup Anthony's Cocoa Powder 1/3
cup pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass bakin
pumpkin puree 1 egg 1/4
cup Anthony's Arrowroot Starch 1/4 teaspoon
salt Preheat the oven to 350 ° F. Grease an 8» x8» glass baking dish.
1/2
cup canola or other vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons
pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon
salt 1
cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4
cups white whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
Ingredients 2
cups flour 1 1/3
cups rolled oats 1 teaspoon baking soda 3/4 teaspoon
salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 2/3
cups sugar 2/3
cup canola oil 2 tablespoons molasses 1
cup canned
pumpkin or cooked pureed
pumpkin 1 teaspoon vanilla 1 tablespoon ground flax seeds 1
cup walnuts, finely chopped 1/2
cup raisins
1 1/4
cups pumpkin puree * If you need instructions on how to make your own click here 12 oz Cream Cheese room temperature 1/2 teaspoon Vanilla Extract — Nielsen Massey 1 teaspoon Saigon Cinnamon 1/2 teaspoon Allspice 1/4 teaspoon Nutmeg 1/4 teaspoon powder ginger 1 pinch of
salt.
for the cake: 2
cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon
salt 1 1/2 teaspoons ground cinnamon 2 teaspoons
pumpkin pie spice 1
cup pure
pumpkin puree 1/2
cup brown sugar 1/2
cup canola oil 1/4
cup pure maple syrup 1/4
cup plain almond milk
1 1/2
cups rolled oats 1 1/2
cups milk of choice, dairy or non-dairy 1/2
cup canned
pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch of
salt 1
cup Greek yogurt, I used 2 % (optional) 1/2
cup chopped walnuts, toasted
Filling: 2
cups Pumpkin Puree 5 Tablespoons Coconut Butter, softened or Vegan Cream Cheese, softened 3/4
cup Maple Syrup or Honey 1/2 teaspoon Sea
Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon
Pumpkin Pie Spice Mix
1 medium sized hokkaido
pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5
cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2
cup / 125 ml cream, fat 8 - 12 % Oil
Salt & pepper
Cake: 2 1/4
cups all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea
salt 1 tablespoon
Pumpkin Pie Spice 1 teaspoon ground cinnamon 4 large eggs, room temperature 1 cup light brown sugar, packed 2/3 cup granulated sugar 1 cup neutral - flavored oil (I like canola) 1 teaspoon pure vanilla extract 1 15 ounce can pure pumpkin purée (I like Libby's and Trader
Pumpkin Pie Spice 1 teaspoon ground cinnamon 4 large eggs, room temperature 1
cup light brown sugar, packed 2/3
cup granulated sugar 1
cup neutral - flavored oil (I like canola) 1 teaspoon pure vanilla extract 1 15 ounce can pure
pumpkin purée (I like Libby's and Trader
pumpkin purée (I like Libby's and Trader Joe's)
1 and 1/2
cups (190 grams) all - purpose flour (spooned and levelled) 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg ⅛ teaspoon ground cloves 1/2 teaspoon
salt 1
cup (250 grams)
pumpkin puree (NOT
pumpkin pie filling) 1/2
cup (120 ml) canola or vegetable oil 1/2
cup (100 grams) light brown sugar 1/4
cup (50 grams) granulated sugar 2 large eggs 1 teaspoon vanilla
2
cups blanched almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh
pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon
salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
Add 1
cup dried fruit (raisins, cranberries, blueberries, papaya, or mango, chopped as needed); 1/2
cup nuts (such as peanuts, cashews, almonds, or pistachios),
salted or not; 1/4
cup pumpkin seed kernels; and 1/4
cup unsweetened dried coconut flakes.
5
cups old fashioned oats 2 teaspoons
pumpkin pie spice 1 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon
salt 3/4
cup brown sugar 3/4
cup pumpkin puree 1/4
cup maple syrup 1 teaspoon vanilla 2/3
cup pepitas 2/3
cup pecans 2/3
cup dried cranberries
2 tbsp extra virgin olive oil 2 tsp red curry paste 3
cups cubed
pumpkin 2
cups cooked chickpeas 1
cup coconut milk 1/2
cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan
salt 1 tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juice
ingredients: for the cakes: 55 grams (4 tablespoons) butter, melted 56 grams (4 tablespoons, 60 mL) oil 267 grams (1 1/3
cups) granulated sugar 2 tablespoons molasses 244 grams (1
cup)
pumpkin purée 1 1/2 teaspoons cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 3/4 teaspoon kosher
salt 2 eggs 200 grams (1 2/3
cup) AP flour 1 1/2 teaspoons baking powder
3/4
cup sugar 1/2 teaspoon
salt 1 1/2 teaspoon cinnamon (or
pumpkin pie spice, if you prefer) 2 large eggs 15 ounces canned
pumpkin (not
pumpkin pie filling) 12 ounces evaporated milk