Apple Pumpkin Butter (Cups)

• 6 apples, cored, peeled, and sliced
• 1/2 c. pumpkin puree (one ingredient)
• 1/2 c. coconut milk
• 1/2 c. chopped pecans
• 1 Tbs vanilla
• 1/2 Tbs cinnamon
• 1 tsp nutmeg
• 1/2 tsp cloves

Line bottom of crockpot with apples.

In mixing bowl, combine pumpkin, coconut milk, pecans, vanilla, cinnamon, nutmeg, and cloves.  Mix well.

Pour pumpkin mixture over apples in crockpot.

Set on low and let cook for 6 hours (or cook on high for 3 hours).

If desired, use immersion blender to make a smooth butter, or just eat it as-is! 🙂

 

BONUS RECIPE:  Chocolate Pumpkin Butter Cups!!!

• Chocolate
  • For lazy people, melt 1 c. chocolate chips in double-boiler
  • For homemade chocolate, whisk together following ingredients:
    • 3 Tbs cocoa powder
    • 1/4 c. virgin coconut oil
    • 1 Tbs sweetener of choice (honey, maple syrup, etc.)
    • 1 tsp vanilla extract
    • pinch of salt
• Apple Pumpkin Butter (for filling)

Once chocolate is prepared (either whisked homemade or melted store-bought), line a muffin tray with muffin cup liner thingies.

Spoon chocolate in each muffin liner to fill the bottom.  Using a brush, paint chocolate around the sides and bottom to make a cavity to fill with pumpkin butter.

Place in refrigerator and chill for 30 minutes.

Using small spoonfuls, fill chilled chocolate cups with Apple Pumpkin Butter.

Using remaining melted chocolate, cover the filling so the chocolate touches the sides you “painted” earlier to completely encompass the filling.

Place back in refrigerator for 45-60 minutes until set.

After serving, if any remain, store in ziploc bag or airtight container in the fridge.

Source: 

http://civilizedcavemancooking.com/crockpot/apple-pumpkin-butter/

http://civilizedcavemancooking.com/grain-free-goodies/pumpkin-butter-cups/

This blog also has other fillings you can make, so go check it out!

Pumpkin Yeast Bread

Pumpkin yeast bread?!? I HAVE to try this… 😀

It suggests using it as sandwich bread for turkey & cranberry sauce sandwiches… *drool*

• 1/2 c. warm water
• 2 Tbs active dry yeast
• 2/3 c. warm milk
• 2 large eggs, beaten
• 1.5 c. canned pumpkin (one ingredient)
• 2 Tbs vegetable oil
• 6.5 c. (approximately) flour
• 1/2 c. brown sugar
• 2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp cardamom

In bowl of stand mixer, stir yeast into water (by hand) to soften.  Add milk, eggs, pumpkin, oil, 4 c. flour, brown sugar, salt, ginger, and cardamom to yeast mixture (with dough hook).  Beat vigorously for 2 minutes.

Gradually add remaining flour, and incorporate well, until you have a dough stiff enough to knead.  Turn dough out onto a floured surface.  Knead, adding flour as necessary, until you have a smooth, elastic dough.  (This section of directions seems to be for making it by hand – can I continue using the dough hook for this step?)

Put dough into oiled bowl.  Turn once to coat entire ball of dough with oil.  Cover with towel and let rise until doubled, about ONE HOUR.

Turn dough out onto slightly oiled work surface.  Divide dough in half.  Shape dough into loaves and place in 2 well-greased 10×5″ pans, OR, shape one half into a loaf and the other half into 12 large dinner rolls.  Whatever you want to end up with, obviously.

Cover with towel and let rise until almost doubled, about 45 MINUTES.  Set oven to preheat to 375 F sometime during those 45 minutes.

Bake loaves about 30 minutes, rolls about 20.  If you’re fancy enough to have an instant-read thermometer to check the internal temperature, 190 F means the bread is done.

Immediately remove bread or rolls from pans and cool on wire rack to prevent crust from becoming soggy.  For a shiny crust, brush tops of bread/rolls LIGHTLY with vegetable oil (or delicious, delicious butter?)

Source: Mmmm King Arthur Flour… http://www.kingarthurflour.com/recipes/pumpkin-yeast-bread-recipe

I think this is fructose-free… pumpkin’s okay, right?

Pumpkin Cheesecake

This sounds fabulously amazing, but I’ve never bothered to actually try it out, so… no guarantees.   Also, no idea where this is from – it’s in the binder of recipes I copied into notepad (to get rid of pictures and crazy website formatting) and printed from there, so it’s all in Courier New and weird-looking.  Anyway, back on topic:

• 1.5 c. graham cracker crumbs
• 5 Tbs butter, melted
• 1 c. sugar
• 1 Tbs sugar
• 3 8-oz packages cream cheese, softened
• large splash vanilla (technically, this piece of paper says “1 tsp”)
• 1 c. canned pumpkin (one ingredient)
• 3 eggs
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• whipped cream (doesn’t specify “real whipping cream, whipped” or “Cool Whip”)
• spring-form pan

~for the crust~

Combine graham cracker crumbs with melted butter and 1 Tbs sugar in a medium bowl.  Stir enough to coat crumbs in butter, but don’t turn it into a paste. Press into spring-form pan. Cover bottom and about 2/3 of the way up the sides. Bake the crust for 5 minutes, then set aside.

~for the filling~

In electric mixer bowl, combine cream cheese, 1 cup sugar, and vanilla. Combine until smooth.

Add pumpkin, eggs, cinnamon, nutmeg, and allspice. Beat until smooth, then pour into pan.

Bake for 60-70 minutes. The top will turn a bit darker. Remove from the oven and allow the cheesecake to cool gradually.  When cheesecake has come to room temperature, put into refrigerator.

When cheesecake has chilled, remove pan sides and cut cake into 8 equal pieces. (Suggestion: use dental floss to make a clean cut.)  Serve with a generous portion of whipped cream.

Paleo Pun’kin Pie

Crustless Pumpkin Custard Pie Cup Amazingness a;sldkfj;aiowefjaoiwef !!!!!!!!

• 1 & 1/4 c. coconut milk (unsweetened)
• 4 eggs
• 1/2 c. “grade B” maple syrup
• 3/4 c. canned pumpkin puree (one ingredient only)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract (ha, like I ever use that little – just splash that shit right on in there)
• 1/4 tsp salt
• 1/2 c. toasted coconut flakes (OMG, Trader Joe’s makes these slightly sweetened coconut chip things that are AWESOME, or get raw flakes and bake them in a single layer at 300 F for 3-5 minutes until golden brown)
• ramekins or other small things to bake in!!!

Preheat oven to 325 F, and boil a full kettle of water (more accurately, start heating it so it will be boiling by the time you need it).

Get two 9″x13″ glass baking dishes and lay a small towel on the bottom of each one (the towel stops the ramekins from slipping).

Heat the coconut milk in a small saucepan over low heat until steaming but not boiling.

Crack the eggs into a large bowl and add the maple syrup; whisk well.

SLOWLY add warmed coconut milk to egg/syrup mixture; whisk continually.

Add pumpkin, spices, vanilla, and salt; mix well.

Put the ramekins in the towel-lined glass dishes.  Pour the boiling water (hopefully it’s boiled by now) AROUND the ramekins (not IN, you doofus) until the water reaches halfway up the ramekins.  Yes the towel will be soaked with water; that’s the point.

Ladle the pumpkin mixture into the ramekins, and carefully transfer the glass dish to the oven.

Bake the custard cups for about 30 minutes, or until a knife inserted into the middle comes out clean.

Cool the ramekins of custard on a wire rack until they’re room temperature (about 1 hour), then top with toasted coconut.

Can be eaten warm or cooled. If refrigerating, refrain from adding coconut until ready to serve.

Original recipe altered not-even-a-little-bit from nomnompaleo.com! GO SEE HER PICTURES FOR ASSISTANCE!
http://nomnompaleo.com/post/12318335046/paleo-pumpkin-coconut-maple-custard-cups