I love to make the Barefoot Contessa's recipe: I take
a small pie pumpkin, removing the top and hollowing it out to hold applesauce.
1
small pie pumpkin 1 cup erythritol (available on the internet or in stores with brand name Zsweet) 10 ounces light silken tofu 1 tablespoon blackstrap molasses 2 tablespoons Saigon cinnamon 2 teaspoons dried ginger 1 teaspoon cloves 1 teaspoon nutmeg Vegan marshmallows (optional)
The seeds I roasted were from
a small pie pumpkin.
1
small pie pumpkin 2 tablespoons olive oil 1 tablespoon honey 1 teaspoon ground cumin 1/2 teaspoon cardamom 1 teaspoon kosher salt dash of cayenne pepper dash of black pepper
1/2 cup wild rice 2/3 cup water 1
small pie pumpkin (about 2 - 3 pounds) 2 tablespoons plus 1 teaspoon olive oil 1 teaspoon kosher salt 1 teaspoon black pepper Juice of 1 lemon 2 teaspoons maple syrup 1 garlic clove, minced 1 crisp apple, cored and diced 1 generous handful baby spinach 2 tablespoons minced chives 1/4 cup crumbled blue cheese 1/4 cup roughly chopped pecans