The warm espresso starts to melt the gelato or ice cream and creates this creamy pumpkin spice latte goodness on top. We can't wait to share with you the best recipe hacks for keeping homemade no-churn ice cream soft and scoopable and not icy.  So, let's get started!

Affogato, pronounced as "AH-FOH-GAH-TOE", is an Italian word meaning drowned or poached. Sometimes it is also referred to as affogato al caffè which translates to drowned in coffee. Literally, your pumpkin ice cream is poached in a bath of warm espresso or coffee.

Aroma - Flavor - Texture

Go ahead and dip your spoon in this amazing affogato dessert. Grab a dollop of the creamy pumpkin ice cream along with the strong espresso.  First, you will enjoy the cool temperature of the vegan ice cream. As it starts to melt in your mouth, you will then taste the sweetness and spice. Finally, you will enjoy a robust caffeine kick!

The aroma, flavor, texture, and temperature combinations are addicting. We must warn you right now that you are going to crave this every day.

Autumn Dessert with Perks

• Vegan no churn ice cream that is creamy, smooth, easy to scoop and is NOT icy!
• Dairy free and gluten free
• Perfect amount of warming spice for an autumn day
• Can be made in advance
• Just a few pantry ingredients so really can make this any time of the year - even in summer.
• Can be made with leftover roasted butternut squash, pie pumpkin or any sweet winter squash puree.
• Delicious Italian dessert to serve after a Thanksgiving feast or any meal.

Ingredients

Full Fat Coconut Cream -Use a good quality product. Our favorite brand is Arroy - D. It gives you the smoothest and creamiest texture as it only has coconut in the ingredients. Do not use coconut milk, or any off-brand coconut creams as these will not work. (We only used Thai Kitchen as that is what they had at the market. However, we prefer Arroy - D as it takes less time to whip up.) Refrigerate the coconut cream overnight and do not shake the can. You only use the coconut cream solids to make a fluffy Homemade Coconut Whipped Cream that will be folded into the pumpkin mixture.

Sweetened Condensed Coconut Milk is dairy free. Great product if lactose gives you tummy woes or if you want to keep your pumpkin spice ice cream or coconut rice pudding vegan. However, you may exchange with a regular sweetened condensed milk if dairy is not an issue.

Pure Pumpkin Puree - the plain pumpkin canned version WITHOUT any spices. You do not want to choose pumpkin pie mix as we will be adding our own mix of spices in the recipe.

Vanilla - extract but can also use vanilla paste or 2-inch real vanilla bean

Spices - pumpkin pie spice, cardamom, and extra cinnamon

Alcohol - we used vodka. You can't taste it, but it is the secret ingredient hack for keeping homemade no churn ice cream soft and creamy. If you plan on serving dairy free pumpkin ice cream to children, you can just skip it. Feel free to try other alcohol flavorings like Frangelico, amaretto, or your favorites.

Espresso Shot - We have a Nespresso maker and that that thing goes everywhere with us. Road trips near and far. Whether we are enjoying an iced triple layer Bumblebee Coffee or café latte she does not disappoint. However, if you do not have an espresso maker, you can use strong brewed coffee, instant espresso in hot water or French pressed coffee to make an affogato. Like in our Tiramisu recipe, espresso delivers a big caffeine kick. If you are serving late in the evening, you can serve a decaffeinated espresso or decaf coffee shot instead.

Step By Steps

This is just an overview of the process. Please scroll down to the recipe card below for the full recipe.

• Refrigerate coconut cream overnight. Carefully scoop out ONLY the coconut cream solids from the can. Be careful to not let any of the coconut water into a bowl. Beat until light and fluffy.
• In a separate bowl, add the canned plain pumpkin, sweetened condensed coconut milk, vanilla, pumpkin spice, cinnamon, cardamom, and vodka (or alcohol of choice) and blend well.

• Carefully fold the whipped coconut cream into the prepared pumpkin mixture.
• Transfer to a freezer safe container and cover. Freeze for about 4 to 6 hours.

• Make espresso coffee shots!

• Scoop dairy free pumpkin ice cream into little cups.
• Pour espresso over vegan pumpkin ice cream, garnish and serve immediately.

Hacks for Making NO-Churn Ice Cream Softer

Have you ever made or tried homemade no churn ice cream but then were disappointed because it was icy and hard? Great news - we have cracked the code! Not only is this pumpkin ice cream dairy free, but it is also creamy, easy to scoop and not icy. Here are some of our favorite hacks for making the best softer scoopable ice cream at home.

1. Add alcohol. As you know alcohol does not freeze. All you need is about 1 tablespoon. We added plain vodka as we wanted the pumpkin spice flavors to shine through. However, you could add up to 3 tablespoons of your favorite flavored alcohol like Frangelico, Grand Marnier, amaretto or whatever your favorites are. However, it is best that the alcohol proof stays around 40% or less.

• Sugar does not freeze completely. We are not talking about imitation sugar but the real deal (glucose and fructose). We used sweetened condensed coconut milk to avoid the tummy woes with lactose.

Do you remember learning about molecules in science class? The reason why sugar does not freeze completely is because water has a lot of molecules, and it is easily for them to bind - so they bind first and freeze first. However, the sugar molecules are left with less options to bind to and therefore do not freeze completely.

• Fat - Full fat coconut cream is what we used in our dairy free pumpkin ice cream. Fat also does not freeze well. We make a Homemade Coconut Whipped Topping with chilled canned coconut cream. We use ONLY the coconut solids in the can - being very careful not to add any of the coconut water.

Fun Toppings

Pumpkin affogato is delicious served plain. If you want to take this coffee and cream Italian dessert to the next level, try these delicious topping ideas.

• Try a dollop of non-dairy whipped topping or coffee sauce.
• Candied pecans or toasted nuts of choice.
• Grated dark chocolate. If you can't find vegan chocolate, try our quick and easy homemade chocolate we used on top of our Spicy Chai Coconut Jelly desserts.
• Sprinkle of cinnamon
• Crushed biscotti or cookies
• Drizzle of your favorite liquor
• Sea salt
• Crumbled Spiced Coffee Cake on top
• Vegan caramel or chocolate sauce

How to Serve and Eat Affogato?

There really is no wrong or right way to serve affogato to guests but here are some guidelines.

1. Choose a cup or glass that can handle both hot and cold liquids and can hold about 2 scoops of ice cream and a shot or two of espresso.
2. Clear glass cups are nice so you can watch as the espresso being poured into the glass but not required. Some people use coffee mugs, margarita glasses, martini glasses or vintage glass dessert cups like us.
3. Freeze glasses or coffee mugs with ice cream for a few minutes before serving. This helps keep your ice cream cold, so it does not melt so fast when the espresso is added.
4. Don't pour extremely hot brewed espresso right over the ice cream as everything will melt immediately. Well, you can but it is best to let the espresso shot cool down a little bit, so it is still warm but not boiling hot. Then, pour it over the scoops of ice cream.
5. You can serve the dairy free pumpkin ice cream in a cup with a shot of espresso on the side. Then, everyone can make their own affogato at the table.
6. Take that concept one step further and set up an affogato dessert bar and let everyone add their own toppings just the way they like it.
7. Provide both long spoons and straws for your guests so they can enjoy every last drop.
8. First, we like to use a spoon to get a bite of both the vegan pumpkin ice cream and espresso with every bite. After everything is melted you can drink directly from the cup or use a straw.

Expert Tips

• Use a quality full fat coconut cream. It is preferable not to use a brand that has fillers or anything other than coconut in the ingredients.
• Refrigerate the coconut cream overnight in the refrigerator
• Chill the beaters and the bowl before whipping coconut cream.
• Use only the coconut cream solids and not the coconut water in the can.
• Fold in the coconut cream into the pumpkin mixture carefully so that it stays creamy.
• Allow the dairy free pumpkin ice cream to sit out at room temperature for about 15 minutes before scooping into bowls just like we do with our Mocha Banana Ice Cream or No-Churn Dairy Free Mango Swirl Ice Cream.
• The ratio of ice cream or gelato to espresso is roughly 2 scoops to 2 ounces (or 2 espresso shots).
• Do not try to change out the ingredient to try to make this healthier. For example, using maple syrup instead of sweetened condensed milk or using coconut milk instead of coconut cream. We have already done that it is an epic failure. Your ice cream will not be creamy but will freeze whole and you can't even scoop it out. 

How to Make Espresso or Strong Coffee?

There are many ways to achieve this.

• First you can use a proper espresso maker with coffee bean grinder.
• Portable espresso maker like a Nespresso machine. That is what we used.
• Extra strong regular coffee made the standard way but with half the water.
• Moka pot brews coffee by passing boiling water pressurized by steam through ground coffee.
• Instant espresso mixed with boiled water. If you have any leftover instant espresso, you can make a batch of our Chocolate Espresso Fig Balls.
• Make espresso in a French Press (coffee brewing device) by adding about 2 tablespoons of ground coffee beans for every cup of water.
• Feel free to make decaffeinated espresso or coffee for your guests if desired.

Can You Make an Affogato in Advance?

You certainly can! That is why this dairy free pumpkin ice cream affogato is such a great dessert when you are entertaining. Here is what you do.

1. Make a batch of pumpkin cinnamon ice cream the day before so it has time to firm up.
2. You can even scoop the ice cream into your serving dishes and cover them and place them in the freezer.
3. Then, when you are ready to serve dessert all you need to do is brew your espresso and have your toppings ready to go.
4. Take the prepared glasses of pumpkin gelato ice cream out of the freezer and serve with a shot of espresso. Let your guests pour their own warm espresso over the top and add their favorite toppings.

Variations

1. Life is busy. We totally get it. If you do not have time to make non-dairy ice cream at home, purchase one of the many pre-made lactose free or vegan options at the grocery store.
2. In addition, there are also many plant-based gelato brands at the market. In case you are wondering, gelato is like ice cream but contains more milk than cream. Many of the vegan gelato brands use oat milk or almond milk instead of dairy.
3. Our healthy lychee, raspberry and blueberry sorbets are made with just fruit and sugar. They are not generally used in an affogato with coffee.  However, they are delicious with a drizzle of Italian sparkling wine in the summer.
4. If you want to make this coconut affogato dessert for children, hold the vodka in the pumpkin ice cream. In addition, you can serve it with hot chocolate or hot apple cider instead of espresso or coffee.
5. Pumpkin pie ice cream is delicious all on its own without a shot of espresso or coffee for an anytime treat.

Frequent Asked Questions (FAQ's)

More Vegan Dessert Recipes

Easy Microwave Chocolate Pudding

No Bake Cranberry Bliss Balls

Dark Chocolate Macadamia Nut Cookies

Velvety Vegan Chocolate Mousse

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Dairy Free Pumpkin Ice Cream Affogato

Dairy Free Pumpkin Ice Cream Affogato is an unforgettable Italian coffee dessert. Warm espresso is poured over no-churn vegan pumpkin pie ice cream.

Course Desserts

Cuisine Italian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Freeze time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 287kcal

Author HWC Magazine

Ingredients

Dairy Free Pumpkin Ice Cream

• 13.66 ounces coconut cream canned - full fat (403 ml) - chilled overnight in the refrigerator
• 11.25 ounces sweetened condensed coconut milk (320 grams)
• 1 cup pumpkin puree plain pumpkin - do not use pumpkin pie puree with the added spices
• 1 teaspoon vanilla extract or paste (or 2 inches real vanilla bean)
• 1.5 teaspoons pumpkin spice dried ground
• ½ teaspoon cardamom dried ground (optional but delicious)
• ½ teaspoon cinnamon
• 1 tablespoon vodka or other alcohol of choice - keeps the ice cream smooth and creamy.

Affogato

• 8 scoops dairy free pumpkin ice cream 2 scoops for each serving
• 8 ounces espresso shots 2 ounce espresso shot for each serving (or strong coffee)

US Customary - Metric

Instructions

• Place the coconut cream in the refrigerator overnight. Do not shake.
• Make Coconut Whipped Cream - Gently open the lid to the refrigerated coconut cream being very careful to not shake or stir. Place only the coconut solids into a bowl and whip with beaters until light and fluffy like whipped cream. Set aside. (Do not use any of the coconut water in the ice cream recipe as this will make the ice cream icy. You can use the left over coconut water in smoothies or other recipes.)
• Prepare Pumpkin Mixture - In a separate bowl add pumpkin puree, sweetened condensed coconut milk, vanilla, pumpkin spice, cardamom, cinnamon and vodka. Mix well.
• Carefully fold the coconut whipped cream into prepared pumpkin mixture.
• Pour the pumpkin mixture into a pan or plastic container. Cover and freeze for 4 to 6 hours.
• Remove dairy free pumpkin ice cream from the freezer. Place 2 scoops of vegan no churn ice cream into each glass. Place dessert cups with ice cream in the freezer for just a couple of minutes to chill while you brew your espresso.
• Make 2 shots of espresso or strong coffee for each serving. Allow the espresso to cool just a tiny bit so it is warm but not boiling hot.
• Pour the espresso shots over the pumpkin ice cream. Garnish with all your favorite toppings like whipped coconut cream, chopped candied pecans, crushed cookies, grated vegan dark chocolate, drizzle of your favorite liquor or whatever your little heart desires. Serve with long spoons and a straw, if desired, and enjoy!

Video

Notes

The dairy free pumpkin ice cream recipe makes enough for 8 + servings. The espresso for the affogato makes 4 servings. You will have extra ice cream leftover. 

Recipe Tips

• Use a quality full fat coconut cream. It is preferable not to use a brand that has fillers or anything other than coconut in the ingredients.
• Refrigerate the coconut cream overnight in the refrigerator
• Chill the beaters and the bowl before whipping coconut cream.
• Use only the coconut cream solids and not the coconut water in the can.
• Fold in the coconut cream into the pumpkin mixture carefully so that it stays creamy and fluffy.
• Allow the dairy free pumpkin ice cream to sit out at room temperature for about 15 minutes before scooping into cups. Run your ice cream scooper under warm water for a few minutes to make it easier to scoop.
• The ratio of ice cream or gelato to espresso is roughly 2 scoops to 2 ounces (or 2 espresso shots).
• The purpose of vodka is make a creamy smooth ice cream. If serving pumpkin ice cream to children - please omit. 
• Leftover dairy free pumpkin ice cream is best enjoyed fresh but it can be kept frozen up to one week. 
• If you do not have an espresso maker, you can use extra strong coffee. 

How to make a fun Candied pecan topping 

On the stove top, add about ⅛ cup coconut sugar and ½ cup of pecans, sprinkle of sugar and heat until the sugar melts. Remove from pan and place on a waxed paper lined dish until cools. Sprinkle on top of affogato treats and enjoy!

Nutrition

Serving: 1serving | Calories: 287kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 114mg | Potassium: 328mg | Fiber: 1g | Sugar: 28g | Vitamin A: 556IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 0.2mg

The post Dairy Free Pumpkin Ice Cream Affogato appeared first on Healthy World Cuisine

Black Rice (also known as Forbidden Rice, Emperor's Rice or Purple Rice) is a healthy whole grain to add to salads, hearty soups, and as a side to our Air Fryer Kabocha Squash with Curried Sauce. Using a multi-function pressure cooker with the sauté function, allows you cook everything in one pot and infuse the aromatics into the rice.

Ingredients

• Black Rice - Heads up! You want to look for either long or short grained plain black rice (forbidden) or Thai Jasmine black rice. You do NOT want sticky or glutinous black rice for this pilaf recipe. They are two completely different things. Read the package carefully before purchasing. We used a long grain made in Thailand. Although black sticky rice would be delicious in our Easy Mango Sticky Rice, it has a different texture and a different preparation is required.

• Coconut oil or oil of choice - We chose coconut oil as we were planning on serving our instant pot black rice pilaf with our Thai Pumpkin Curry.  You can exchange with any oil of choice. The purpose of the oil is to coat each rice grain, and this prevents sticking and clumping together. In addition, the sautéing before pressure cooking adds an intense nutty flavor to the recipe.

• Aromatics - onions and garlic

• Chicken or Vegetable broth - adds flavor to this recipe. Please use a vegetable broth to keep it vegan. Choose a low sodium broth so you adjust the seasonings.

Step by Step Overview

• Rinse and drain well

• Sauté onions and garlic in oil.
• Add the drained black rice into the Instant Pot and sauté until aromatic and all the grains are covered in the oil. This seals the rice and helps prevent sticking.

• Pour in the chicken or vegetable broth and season to taste.
• Seal Instant pot (pressure cooker) and cook on high pressure cook for 17 minutes.
• Allow natural release for 10 minutes.
• Carefully release the pressure for the Instant Pot.
• Fluff, stir and serve.

Garnishes

After the Instant Pot grain has cooked, be sure to season to taste with salt and pepper. Then add fresh herbs like parsley, cilantro or even chopped chives or green onions. A fun and easy way to add a little extra protein is to add canned cooked garbanzo beans (chickpeas) and little fresh lemon zest like in our recipe for Lemon Pepper Rice.

Where to purchase Forbidden Rice?

You can purchase this nutty grain at specialty stores, Asian food stores and even online. If you have access to Amazon, there are many delicious organic choices available.

Frequent Asked Questions (FAQ's)

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Instant Pot Black Rice Pilaf

Learn how to make fool proof Instant Pot Black Rice Pilaf in just 30 minutes. Forbidden rice is nutty, naturally sweet and has an addictive chewy texture.

Course Sides

Cuisine American, Chinese, Thai

Diet Gluten Free

Prep Time 3 minutes minutes

Cook Time 17 minutes minutes

Instant Pot Natural Pressure Release 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 221kcal

Author HWC Magazine

Equipment

• Instant Pot or Multi-function pressure cooker that can also sauté.

Ingredients

• 1 cup Forbidden black rice
  
• 1 tablespoon coconut oil or oil of choice
• 1 small onion peeled and chopped
• 2 cloves garlic peeled and minced
• 1 and ¼ cup chicken broth low sodium and gluten-free or vegetable broth to keep vegan
• salt and pepper to taste

US Customary - Metric

Instructions

• Rinse forbidden black rice with cool water in a fine mesh colander until it runs clear. Drain well.
• In the meantime, chop onion and garlic. Turn the Instant Pot on and set to sauté function. Add coconut oil or oil of choice to the instant pot. Add the chopped onion and garlic into the oil and sauté until aromatic and translucent,
• Add the rinsed and drained black rice to the Instant pot with the onions and garlic and toss well to coat all the rice in the oil. Sauté just until toasty ~ 1 to 2 minutes. Turn the Instant Pot off.
• Add 1 and ¼ cup chicken broth or vegetable broth and salt and pepper to taste. Seal Instant Pot and set it to high pressure cook for 17 minutes. Once the time is up allow for natural release of pressure for 10 minutes. Then, very carefully release the pressure in the Instant Pot manually.
• Fluff with fork and enjoy!

Video

Notes

Please note that your rice will turn a slight purple hue when cooked and this is completely normal.

This recipe will make about 2 cups of cooked black rice. One serving of Instant Pot Black Rice Pilaf is only ½ cup. I know! We were quite sad about that too as we could have eaten the whole darn thing. 

Leftovers, if you have any, can be kept in a covered container in the refrigerator for up to 3 days or frozen for up to 2 months. You can reheat the leftovers in the microwave or on stovetop. 

Please make sure that you purchase plain black rice either short grain, long grain or Thai Jasmine style. Do NOT purchase sticky or glutinous black rice as this is very different and requires a different cooking method. 

Make sure you wash/rinse the grains well until the water runs clear and drain really well. Draining is very important as if you have lots of extra water the consistency of your rice might be mushy instead of chewy tender. Just a quick heads up, the purple color may stain countertops or utensils. To prevent that wash them straight away after use.

The ratio is 1 cup of dry black rice to 1.25 cups of broth. Yes, you can increase the ratio amount of both to feed a larger crowd. 

Nutrition

Serving: 1½ cup serving | Calories: 221kcal | Carbohydrates: 39g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 198mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0.5IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

The post Instant Pot Black Rice Pilaf appeared first on Healthy World Cuisine

Why it's Different

You are going to love the melt in your mouth roasted kabocha (also known as a Japanese pumpkin or winter squash). Kabocha squash is not only delicious air fried but we bet you will love it in our Creamy Kabocha Truffle Pasta.

What sets our air fry kabocha squash apart from the others is this decadent red curry sauce. This kabocha recipe easy enough for a meatless weekday meal but fancy enough for Thai Royal taste.

How we did it

We air fried our Japanese pumpkin slices just until fork tender. Then, we used the "crack the curry method" to make a thick coconut turmeric "choo chee curry sauce".  Finally, we drizzled the red curried sauce on top of the roasted kabocha and served with a side of forbidden black rice. One bite and you will find out why this kabocha squash recipe is fit for a king.

Recipe Shortcuts

We have been craving everything "pumpkin" this autumn. Unlike our savory Thai Pumpkin Curry and our Instant Pot Pumpkin Risotto our air fried kabocha curry recipe idea originated in the Thai Royal Palace. We learned all the tricks to make this special recipe at the Mandarin Oriental Thai Cooking School in Bangkok, Thailand.

To save time and resources, we took some short cuts like cooking the kabocha squash in the air fryer and adjusting the curried sauce with easy to find ingredients.

Come along and we will show you how to cut a kabocha squash, easy recipe substitutions, recipe tips and how to crack your curry.

No air fryer? No problem! We have included baked instructions for your convenience too.

Ingredients and Substitutions

Kabocha squash (Fạkthxng - ฟักทอง) or sometimes called a Japanese pumpkin is a winter squash. You may substitute with other sweet yellow squash like butternut squash, acorn squash or even a pie pumpkin. Did you know that kabocha squash has only about 35 calories in a cup with about 7 grams of carbohydrates? In our opinion, we feel the kabocha squash is sweeter than an air fried butternut squash and has less moisture. These attributes make it a delicious addition to this easy autumn and winter recipe.

Coconut milk or coconut cream - full fat and without added ingredients or thickeners. We have the best results with Aroy-D full fat or Thai Kitchen coconut milk.   Traditionally, choo chee curry sauce is made with coconut cream.  Unlike a regular curry which has a thinner sauce, choo chee (chu chee) type of curry is more like a thick gravy. We know that coconut cream is more expensive and more difficult to find.  So, we have found an easy work around using regular full fat coconut milk. You just cook off the extra liquid.  Check out our recipe card below for the details.

Red Curry Paste - To save time we use store bought - premade paste. However, if you have all the fresh Thai ingredients like kaffir lime leaves, Thai bird chilis, galangal, lemongrass, garlic, and shallots, you could also make your own from scratch. Our favorite brands are Mae Ploy Thai Red Curry Paste or Thai Kitchen. Use the Thai Kitchen brand, If you want to keep the kabocha squash recipe vegan. If you have any leftover paste, try our Simple Spicy Thai Hot Pot.

Brown sugar/Palm sugar/ Sugar Alternative of choice - as you already know, Thai Cuisine is extra delicious because it generally incorporates sweet, savory, sour and spicy in every bite.

Turmeric - not only gives this delicious, curried sauce a beautiful golden color but it also packs in some healthy antioxidants. We used 1 teaspoon of dried turmeric. You can also use 1 tablespoon of fresh grated turmeric.

Fish Sauce - gives the Thai curry its savory flavor. Red Boat or Thai Kitchen both carry gluten free options. There are vegan fish alternatives at the market too.

Lime zest or thinly sliced kaffir lime leaves to garnish. Give a boost of freshness to the curried air fried kabocha squash.

Why "Crack" Coconut Cream?

In traditional Thai curries, the coconut milk (coconut cream) is cooked for about 5 to 10 minutes until the oil separates from the coconut cream or milk. The purpose is to help the spices and aromatics of the curry paste get incorporated into coconut milk and intensify the flavor, richness, and creaminess of the curried sauce. We think our Thai Curry Turkey Tofu Meatballs are extra delicious using this process.

Coconut cream is commonly used to make a thick curried sauce. However, it more difficult to find and costs more than regular full fat coconut milk. That is why we have revamped this recipe so you can use full fat coconut milk for the curried sauce.

How to "Crack" Coconut Cream or Milk?

1. Pour the coconut cream or milk in a wok or large pan so that it has a big cooking surface.
2. Stir continuously over medium heat while the bubbles are forming.
3. You will notice evaporation as the steam rises and the coconut milk gets thicker.
4. Be patient! It takes about 10 minutes for the coconut cream to crack. You will see the oil separate from the coconut. Sometimes, the coconut mixture does not crack until you add in the curry paste. You can now add the rest of the ingredients in the recipe.

Please note, if you use a coconut milk or cream with added thickening agents, your coconut cream or milk may not ever crack. Do not worry! The actual crack is not as important as getting the product thickened by allowing the liquid to evaporate off. Once that happens, the curry is rich, thick and its flavor is well distributed into the curry sauce.

Step by Step

• Microwave whole kabocha squash on high for just 2 to 3 minutes. This makes the winter squash easier to cut and peel.
• Carefully cut kabocha in half, remove the seeds and peel. Save the seeds if you desire and make Air Fryer Pumpkin Seeds.

• Slice the squash in 1.5-to-2-inch slices.

• Grease the air fryer basket and the sliced squash on both sides. Then, season with garlic salt.
• Air Fry Kabocha squash for approximately 12 to 16 minutes or until slightly toasty and fork tender.

• In the meantime, pour coconut milk in pan or wok over medium heat and let it bubble away while you stir for 5 to 10 minutes until the oil starts to separate from the coconut milk.

• Then, add the red curry paste, brown sugar, turmeric, and fish sauce and cook until thick and bubbly.

• Serve air fryer kabocha squash with curried sauce and rice. Garnish with either thinly sliced kaffir lime leaves or lime zest.

Serving Suggestions

Rice is the perfect side dish to our air fried kabocha squash with Thai curry sauce. Have a little fun with the upcoming Halloween holiday and serve ORANGE kabocha and serve Instant Pot BLACK Rice Pilaf on the side. In addition, jasmine long grain rice, coconut rice or your favorite type of rice is also a great pairing.

Start out your meal with a serving of Thai Hot and Sour Prawn Soup and a few Thai Firecracker Shrimps. Satisfy you sweet tooth with our Easy Mango Sticky Rice for dessert.

Garnishes

There is one garnish that is not optional. Fresh lime zest or thinly sliced kaffir lime leaves adds the 4^th element (sour and brightness) to this royal Thai recipe. It can be very difficult to obtain kaffir lime leaves unless you live in Asia or a warm climate. Fresh lime zest is not a perfect match to the aromatic lime leaves, but it is a very close second.

Fresh chili peppers, cilantro and fresh lime wedges are additional garnishes that many enjoy.

Recipe Tips

• Choose a high-quality full fat coconut milk or coconut cream without any fillers for the best results.
• Microwave your kabocha squash on high for just 2 to 3 minutes max before carving. This makes the winter squash easier to cut and peel.
• Sharpen your knives and keep your fingers away from the blade when chopping. Consider using a peeler instead of a knife to peel the skin.
• You can leave the skin on the kabocha, if desired, as it is edible. However, personally we prefer the texture with it off. In addition, it takes a bit longer to roast with the skin on.
• Every air fryer has a different capacity and it may take a little more or less time depending on what model you are using. We used the Cosori toaster oven style air fryer for this recipe. Just like in our air fryer baked apples or banana spring rolls recipe, do NOT over crowd the air fryer. If your air fryer is small, cook in batches.
• Be patient while you are waiting for the coconut milk/cream to crack and stir continuously. The heat must be on medium, and the coconut milk must be slowly bubbling.
• Sometimes, even with the best efforts, the coconut milk does not crack - do not worry. The goal is for the curry sauce to thicken and for the flavors to mingle in the coconut milk.

Variations

Bake it! If you do not have an air fryer, you can bake Kabocha at 400 degrees f (204 degrees C) for 30 to 35 minutes or until fork tender.

Try other Winter Squash! Feel free to exchange with butternut squash, acorn squash, pie pumpkin or other sweet winter squash in your region.

Reheating and Storage

If you have any leftovers, they can be stored in a covered container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Reheat leftover kabocha that has the curried sauce on it in the microwave or stove top. If you have the sauce separate from the squash, you can reheat the kabocha in the air fryer at 400 degrees F (204 degrees C) for 5 minutes or until toasty warm or in a 400-degree F (204 degree C) oven for about 10 minutes. The curried sauce can be microwaved or heated up on stove top.

Frequent Asked Questions (FAQ's)

More Delicious Curries

Thai Red Curry Salmon

Ground Turkey Sweet Potato Curry

Halibut Curry in a Hurry

Turkey Curry Puffs

Tasty Thai Curry Bowls

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Air Fryer Kabocha Squash with Curried Sauce

Our Roasted Air Fryer Kabocha Squash is drizzled over the top with a rich and creamy curried Sauce. If you have been craving something warming and nourishing, this healthy pumpkin recipe is for you.

Course Thai Cuisine

Cuisine Thai

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 192kcal

Author HWC Magazine

Equipment

• air fryer or oven

Ingredients

Air Fried Kabocha Squash

• 1 tablespoon coconut oil
  or oil of choice (melted coconut oil)
• 1.5 pounds kabocha squash
  2 inch thick slices- (about ½ of a whole kabocha. Seeds removed and skin removed- can exchange with butternut or acorn squash
• ¼ teaspoon garlic salt
  

Curried Sauce

• 13.66 ounces coconut milk 1 can full fat (or ½ can coconut cream and ½ can of coconut milk) ~400 ml
• 1 tablespoon red curry paste adjust to desired spiciness level
• 2 tablespoons fish sauce or to taste (if you cannot find fish sauce then add salt to taste)
• 1 tablespoon brown sugar or sugar alternative of choice
• 1 teaspoon turmeric dried ground or 1 tablespoon freshly grated

Garnishes

• kaffir lime leaves or lime zest and lime wedges for serving
• cilantro optional as desired
• Red Thai Chili peppers optional as desired

US Customary - Metric

Instructions

Prepare Kabocha Squash

• Preheat air fryer to 400 degrees F (204 degrees C). Microwave whole kabocha squash for 2 minutes on high to make it easier to cut and peel. Slice kabocha squash in half. Remove the seeds and peel. Then, slice the winter squash into about 2 inch slices. We ended up 8 slices. This is dependent on the size of your kabocha squash. (No air fryer, no problem! Oven direction in the notes below)
• Brush kabocha squash with melted coconut oil (or oil of choice) and sprinkle with garlic salt on both sides. Air fry for about 12 to 16 minutes or just until fork tender. Do not overcook as you still want it to have some texture.

Prepare the Thai Curry Sauce

• While your kabocha squash is in the air fryer, add the FULL FAT coconut milk to a wok or pan and bring to a slight boil. Stir constantly until the liquid has evaporated back off and the coconut cream coats the back of a spoon and . You have to work fast and keep moving your ladle in the wok to press the coconut cream up the sides of the wok and then turn over. You cannot be distracted for these 5 to 10 minutes.
• Add your red curry paste. If you like it really mild (like me) then just add a teaspoon at a time until you get it to right heat level - taste along the way. However, If you like it extra spicy, add 2 tablespoons. Keep stirring your wok on a medium simmer (the curry mixture should be bubbling) until the coconut cream cracks (this is where the oil separates from the coconut milk). (Do not worry if your coconut milk does not crack. The goal is to reduce the milk into a thick curry sauce and allow the flavors of the spices to permeate the sauce.)

  Simmering your coconut "cream" with your aromatic Thai curry spices forces the oils to come out and that is what they mean by "cracking" of the coconut cream.) 
• Add your fish sauce and palm sugar or sugar alternative of choice. Keep stirring the Thai curried sauce. Taste and adjust seasonings as desired. (Just as an FYI- there are also gluten-free and vegan fish sauces on the market) Set aside.
• Arrange your roasted kabocha squash on a serving platter along with your forbidden black rice or Thai Jasmine white rice. Pour the prepared Thai curry sauce over the kabocha squash. Garnish with kaffir lime leaves (or lime zest) red chilies and cilantro. enjoy!

Video

Notes

Recipe Tips

• Choose a high-quality full fat coconut milk without any fillers for the best results. Traditionally, this recipe is made with both coconut cream and milk. However, we know that coconut cream is sometimes difficult to find and more expensive.  Therefore, we have adjusted the recipe using just full fat coconut milk. 
• Microwave your kabocha squash on high for just 2 to 3 minutes max before carving. This makes the winter squash easier to cut and peel.
• Sharpen your knives and keep your fingers away from the blade when chopping.
  Consider using a peeler instead of a knife to peel the skin.
• You can leave the skin on the kabocha, if desired, as it is edible. However, personally we prefer the texture with it off. In addition, it takes a bit longer to roast with the skin on.
• Be patient while you are waiting for the coconut milk/cream to crack and stir
  continuously. The heat must be on medium, and the coconut milk must be slowly
  bubbling.
• Sometimes, even with the best efforts, the coconut milk does not crack - do not worry.
• The goal is for the curry sauce to thicken and for the flavors to mingle in the coconut milk.

Storage
If you have any leftovers, they can be stored in a covered container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Oven Baked Kabocha Directions

Preheat oven to 190 degrees C (374 F). On a greased or parchment lined baking tray, lay out your 6 slices of kabocha squash and brush with coconut oil and sprinkle with garlic salt on both sides. Bake for about 25  to 35 minutes or just until fork tender. Do not overcook as you still want it to have some texture.

Nutrition

Serving: 1g | Calories: 192kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 940mg | Potassium: 634mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2917IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 1mg

The post Air Fryer Kabocha Squash with Curried Sauce appeared first on Healthy World Cuisine

Save the Seeds!

Whether you are carving an epic Halloween design into your pumpkin or roasting your pie pumpkins to make Thai Pumpkin Curry, SAVE the SEEDS! Seriously, you have no idea what you have missing out on! Roasted pumpkin seeds are crunchy, savory, and super addictive. Try them as a low carb snack, as a crunchy topping on a Roasted Butternut and Carrot Ginger Soup or as a fun topping to your salads.

Our time saving method for roasting pumpkin seeds in the air fryer does NOT include any messy soaking or rinsing to remove all the pulp. Why wash off all the delicious flavors? We added Cajun spice for a super easy healthy snack that family and friends are going to love.

Simple Ingredients

Fresh pumpkin seeds - We used seeds from our pie pumpkins.  Also delicious are seeds from your carved Halloween Jack O Lantern pumpkin, or other squash seeds too. Did you know that you can also roast winter squash seeds too? Some examples are acorn, butternut and kabocha. These are pumpkin seeds with the shell. If you are looking for a "hull free" pumpkin seed, try our recipe for Easy Roasted Pepitas.

Olive oil - We prefer a heart healthy oil. You can also use avocado oil.

Salt - kosher salt or try Mrs. Dash or salt substitute if you need to keep it low sodium.

Spices - we chose garlic powder and Cajun Seasoning. We buy ours already prepared or your can make your own salt free Cajun Seasoning at home. If you have leftover Cajun Spice, be sure to try one of our easiest popular recipes, Cajun Blackened Cod.

Air Fryer Instructions

• Preheat air fryer
• Cut the top off your pumpkin or squash
• Scoop out the seeds. Separate pumpkin seeds from the pulp. Remove the big pieces of pumpkin flesh and strings but the small pieces can stay.

• Drizzle on a little olive oil
• Season with salt, garlic powder and Cajun seasoning.

• Lay pumpkin seeds out in a single layer on a parchment lined air fryer basket or baking sheet.
• Air Fry for 10 to 16 minutes or until golden brown and crispy. Stir halfway through.
• About the same time, it takes you to carve your epic design on your pumpkin, your roasted Cajun seeds will be ready to eat.

Don't worry if you do not have an air fryer. We have also included oven directions for baked pumpkin seeds in the recipe card below.

Seasoning Variations

Did you know that you can spice up air fryer roasted pumpkin seeds in a zillion different ways? Well, we might be exaggerating just a little.

If you do not have to watch your sodium intake, a little salt with each kind of seasoning mix is very nice. However, do be mindful as some seasoning blends contain salt as part of the mix.

Here are some of our favorite ways to spice up the humble pumpkin seed.

1. Salt and lots of fresh cracked Pepper might sound too easy but sometimes the simplest things are the most delicious.
2. Mrs. Dash or other salt alternative seasonings.
3. Seasoned salt
4. Taco Seasoning
5. Ranch powder
6. Everything bagel seasoning
7. Lemon pepper
8. Curry powder
9. Garam Masala powder (Indian Spiced)
10. Moroccan Spice Blends
11. Italian spice blends
12. Shichimi Togarashi (Japanese spice blend)
13. Chinese 5 spice powder
14. Baharat (Middle Eastern spice blend)
15. Sweet version with Cinnamon, sugar and maybe even a little pumpkin spice.

We think you are getting the idea. We have just topped the surface of the many ways to combine pumpkin seed seasoning. The amounts do not even need to be perfect but adjust to taste.

Helpful Cooking Hacks

• The number of seeds in every pumpkin varies by breed of pumpkin or squash and the size of the pumpkin. Our little pie pumpkins had about 1 cup of seeds per each pumpkin for a total of 2 cups of seeds.
• If you are from the camp that thinks that washing your seeds are required before baking, please carry on but make sure that your seeds are extra dry before seasoning them and placing them in the air fryer. Some feel that washing them makes them easier to digest. However, according to a study performed by Petroski and Minich, they found that seeds that contain phytates may actually act as a beneficial antioxidant. To wash or not to wash...we will leave the decision up to you.
• Please note that if your pumpkin has a lot less or a lot more seeds, you may have to adjust the time in the air fryer accordingly. If fewer seeds or smaller seeds, you may need to reduce the time in the air fryer. However, you may have to increase the time if seeds are extra large or more of them.
• In addition, if your pumpkin has a lot more seeds, you will have to increase the amount of seasoning required.
• Every air fryer brand has a different size basket or tray. We have a Cosori brand air fryer. We were able to fit the seeds all on the parchment paper lined baking sheet. If yours is smaller, you may have to cook in separate batches so they do not overlap and can cook evenly.
• We used the special baking tray that comes with the air fryer. A basket with holes will not work out for all the obvious reasons.
• Toss pumpkin seeds midway during the cooking process so that they cook evenly on all sides.

How to Serve

If you pumpkin seeds are small to medium size you can eat the whole thing shell and all. However, if your pumpkin was super large and extra large seeds, these may be too tough to eat the shell. Just bite into them and enjoy the seasoning and eat the inner seed and do not eat the shell. Please take note that a serving size is about ¼ cup per person.

We love to eat as a snack. However, these spicy roasted pumpkin seeds are also delicious as a topping to our Nutty Ginger Tamari Quinoa Salad, soups or even wrapped up as little gifts during the fall season.

Frequent Asked Questions (FAQ's)

More Pumpkin Recipes 

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Air Fryer Pumpkin Seeds

Try our crispy spicy air fryer pumpkin seeds for a quick and easy keto snack or savory Halloween treat.

Course Appetizers/ Snacks

Cuisine American

Diet Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 96kcal

Author HWC Magazine

Equipment

• air fryer or oven

Ingredients

• 2 cups pumpkin seeds from fresh pumpkin (DO NOT WASH SEEDS, just knock off the large pieces of pumpkin flesh)
• 1 teaspoon olive oil
  
• 1 teaspoon cajun spice
  
• 1 teaspoon garlic powder
  dried ground
• salt to taste (if want to keep cardiac friendly exchange with Mrs. Dash salt alternative)

US Customary - Metric

Instructions

Air Fryer Method

• Pre-heat air fryer to 360 degrees F (182 degrees C). Line your air fryer baking tray with parchment paper for easy clean up.
• When you are ready to carve your pumpkin, do not throw out the seeds. Instead just separate the big parts of pumpkin flesh from the seeds. Do not wash the pumpkin seeds as the little bit of pumpkin pulp on the seeds will add to the flavor. (If you have sensitive skin wear gloves.)

  Use a sharp knife and be very careful. We like to use a butchers knife with a pointed end to get it started and then cut through the pumpkin keeping your fingers away from the knife to cut the lid off of the pumpkin/squash.
• Place your pumpkin seeds in a bowl. Add the olive oil, Cajun spice, garlic powder and salt to taste and toss well. If you want to keep it cardiac friendly just exchange the salt with a little Mrs. Dash or salt alternative. If you want your seeds more spicy add a little bit of cayenne pepper.
• Lay your seasoned pumpkin seeds in a single layer on your lined air fryer tray. (If desired, add a little shake of salt on top) If you have a small air fryer, you may have to roast the pumpkin seeds in 2 separate batches so that they are not overlapping and get extra crispy.
• Place the pumpkin seeds in the air fryer and roast for 5 mins. Stir pumpkin seeds so that they get toasty and crispy on all sides or shake the air fryer basket and access.

  The amount of time needed to get your pumpkin seeds perfectly toasty and crispy depends on many factors; size of seeds, size of air fryer and how many seeds you have placed on the air fryer sheet/basket at one time. Pumpkin seeds can go from pale to burned in just a minute so therefore you are going to need to keep a close eye on them after the 5 minute mark.

  Every few minutes, give your pumpkin seeds a toss or turn. Our pumpkin seeds took 15 minutes to get toasty. Yours may take on 7 or 8 minutes. So keep an eye on them.
• Once your air fried pumpkin seeds are toasty and golden brown on all sides, remove from the air fryer. Enjoy!

Oven Method

• Preheat oven to 300 degrees F (148 degrees C). Line your baking pan with waxed/baking paper just so that clean up is a snap.
• When you are ready to carve your pumpkin, do not throw out the seeds. Instead just separate the big parts of pumpkin flesh from the seeds. Do not wash the pumpkin seeds as the little bit of pumpkin pulp on the seeds will add to the flavor.
• Place your pumpkin seeds in a bowl. Add the olive oil, Cajun spice, garlic powder and salt to taste and toss well. If you want to keep it cardiac friendly just exchange the salt with a little Mrs. Dash or salt alternative. If you want your seeds more spicy add a little bit of cayenne pepper.
• Place your seasoned pumpkin seeds on your baking sheet in a single layer. Do not overlap as you want the pumpkin seeds to get toasty on all sides. Bake for about 45 minutes or until your seeds are toasty brown on all sides. (VERY IMPORTANT- make sure that you turn and toss your pumpkin seeds every 10-15 minutes so they get toasty brown on all sides. Every oven cooks a little differently so keep and eye on them.
• Remove from the oven and enjoy!

Video

Notes

• Cajun Spice is a simple mixture of dried paprika, cayenne, garlic powder, pepper and oregano. However, feel free to try any kind of spice variation you enjoy like; Moroccan, taco seasoning, ranch, everything bagel, etc. Have fun! 
• Once cooled, store in sealed container for up to 2 weeks. Do not refrigerate. 
• Serving size is about ¼ cup.
• The number of seeds in every pumpkin varies by breed of pumpkin or squash and the size of the pumpkin. Our little pie pumpkins had about 1 cup of seeds per each pumpkin for a total of 2 cups of seeds.
• Please note that if your pumpkin has a lot less or a lot more seeds, you may have to adjust the time in the air fryer accordingly. If fewer seeds or smaller seeds, you may need to reduce the time in the air fryer. However, you may have to increase the time if seeds are extra large or more of them.
• In addition, if your pumpkin has a lot more seeds, you will have to increase the amount of seasoning required.
• Every air fryer brand has a different size basket or tray. We have a Cosori brand air fryer. We were able to fit the seeds all on the parchment paper lined baking sheet. If yours is smaller, you may have to cook in separate batches so they do not overlap and can cook evenly.
• We used the special baking tray that comes with the air fryer. A basket with holes will not work out for all the obvious reasons.
• Toss pumpkin seeds midway and often during the cooking process so that they cook evenly on all sides.
• If you have a skin sensitivity, wear gloves while removing the pumpkin seeds from the pumpkin.

 

Nutrition

Serving: 1serving | Calories: 96kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 2mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

The post Air Fryer Pumpkin Seeds appeared first on Healthy World Cuisine

It's official! Sweater weather has arrived. When we are not enjoying our date-sweetened easy pumpkin empanadas or healthy pumpkin muffins , we are craving savory pumpkin pie. Yes, you heard us right! Savory pumpkin!  Our mild coconut chickpea curry is rich, creamy, and packed with healthy warming spices.

2 Meal Options

We have two meal options for you here.  Meal Option 1 has this Thai red curry served in these super cute little pie pumpkins for a delicious warming and comforting meal idea. Presenting and serving like this creates maximum style points, perfect for autumn, and is just plain fun.

If your workday has been crazy, our Meal Option 2 short-cut version using chopped pumpkin or squash either fresh or frozen is for you. A quick and easy prep and go pumpkin curry for those days you really do not feel like cooking but need something quick and satisfying. If you can open a can, jar, bag and stir, those are all the skills you need to throw this dinner together.

This satay inspired coconut curry uses simple ingredients you can find at a regular grocery store, is budget friendly and a fun way to enjoy the autumn harvest season. Happily, vegan, gluten-free, dairy free and a delicious addition to spleen qi meal plan.

Ingredients and Substitutions

Pumpkin or squash - We have made this recipe two different ways. If you want to have dinner on your table in under 20 minutes choose a precut FROZEN butternut squash or kabocha squash. These are found in the vegetable frozen food section of your grocery store and really save time.

Since FRESH is always best. Try pie pumpkins, acorn squash, butternut squash, kabocha squash other type of pumpkin or squash of choice and still be done in 30 minutes. Buying peeled and cubed squash and pumpkin at the market makes the process even more convenient. To learn how to peel and cube a butternut squash be sure to watch our Quinoa Harvest Salad recipe and video.

We roasted whole 'pie pumpkins' to serve as a bowl for our Thai Pumpkin curry. Pie pumpkins are generally smaller than their Jack-O-Lantern cousins, have more 'flesh' and are a bit sweeter. If you are going with meal option 1 and serving your curry in a roasted pumpkin bowl, there is no need to put extra pumpkin in the curry (you can if you wish, but it's not required). With each spoonful of curry, you are also going to scoop a little bite of that creamy roasted sweet pumpkin. Oh my, need I say more. It is creamy, rich, and dreamy.

Chickpeas (garbanzo beans)- for a little protein boost. Use canned chickpeas to save time and effort. Firm tofu is also a good choice, and it makes this pumpkin curry recipe velvety smooth.

Red curry paste - red curry paste is our favorite, but you could also use yellow curry. If you have left over curry paste, be sure to try our Thai Red curry Salmon, Creamy Thai Sweet Potato Soup or our Simple Thai Spicy Hot Pot.

Peanut butter - it's what gives this satay curry that little extra richness. Be sure to choose a creamy peanut butter. We used an all-natural, no added sugar peanut butter. Surprisingly, you really do not taste the peanut butter. The nut butter gives the recipe that extra silky creaminess. Feel free to substitute with almond butter, roasted pumpkin seed butter or other nut butter of choice.

Coconut Milk - You can use full fat or light coconut milk. Both types work well.

Mild Curry Powder - We used a Middle Eastern mild curry powder from Ziyad which is a blend of Coriander, Turmeric, Red Pepper, Fenugreek, Mustard, Fennel, Garlic, and Cumin. We are all about using what you have on hand and just adjusting the amount up or down depending on the spice level.

Turmeric - gives this pumpkin curry that beautiful golden color. Packed with antioxidants, turmeric adds warming spice to our Roasted Turmeric Spiced Turkey Breast and Turmeric Vegetable Medley. 

Veggies of Choice - Now this is the part that you can have a little fun and clean out your crisper. We added sweet potato greens but spinach, bok choy or any quick cooking vegetable works well. If you want to add a firm vegetable, like green beans or carrots, you will need to add these at the beginning so that they have a chance to cook through.

Plain or in an Edible Bowl

When life gets busy, we are all about just getting this pumpkin chickpea curry recipe on the table - FAST! Speed things up using frozen cubed pumpkin, kabocha or butternut squash. It cooks in just minutes inside the curry. If our family is lucky, they might even get a side of Jasmine rice or cauliflower rice.

If you are looking for something special, try serving your coconut chickpea curry right in these adorable little roasted pie pumpkins (sometimes called 'sugar pumpkin'). There is no need to add pumpkin to the curry since you're going to enjoy a delicious, sweet bite of pumpkin with every bite.

How to Roast a Pumpkin?

If you want to make these super cute pumpkin bowls for serving, it's easy to do. Actually, you could even do this with acorn squash or other small sweet squash breeds.

• Preheat oven to 400 degrees F (204 degree C).
• Cut the lid off your small pumpkin and remove the seeds. Don't throw the seeds away! Instead make a batch of our Roasted Cajun Pumpkin Seeds.

• Scrap out the strings and extra things that should not belong and discard. Place a little olive oil on your fingers and rub the inside of the pumpkin and season well.
• Bake for 35 to 45 minutes or until the knife pierces the flesh of the pumpkin easily.

How to Prepare the Best Darn Curry in a Hurry!

Thai cuisine is the perfect blend of savory, sweet, sour, and spicy. This flavorful Thai Pumpkin Curry is sure not to disappoint. As you know, Thai spice level can vary. This curry recipe is just flavorful, with a mild spicy lvel. However, what you are going to love most is that creaminess. The secret is the peanut butter. Don't you worry! You can't taste the peanut butter, but it gives this Satay curry that silky and creamy texture.

Here are the main steps…

• Fry up the aromatics (onion, ginger, and garlic) in a little olive oil.
• Add in red curry paste and brown sugar until the oils start to come out.

• Pour in the coconut milk, soy sauce, curry powder, turmeric powder

• Spoon in creamy peanut butter or other nut butter of choice and stir until well incorporated. When making this pumpkin curry with a side of rice and not in a whole roasted pumpkin, add in diced pumpkin or squash.
• If using frozen pumpkin or squash, this will cook up in 5 minutes.
• Alternatively, if using raw cubed pumpkin, it will take about 15 to 20 minutes just until they get fork tender.

• Next add the canned rinsed chickpeas and fresh cooking greens of choice. We used fresh sweet potato greens but also delicious with spinach or baby bok choy.

• Sprinkle on fresh lime, stir and enjoy!

Try These Variations

• Who said this pumpkin coconut curry needs to be vegan!! Try adding thin slices of chicken. Add the chicken right after the aromatics.  Fry it up so that the juices no longer run pink before adding the remainder of the ingredients.
• Try adding peeled and deveined shrimp in right at the end of the recipe. These only need a couple of minutes to poach in the coconut curry.
• Don't have cubed pumpkin or whole pumpkin? No worries! If you have a can of plain pumpkin puree, this will work in a pinch. (Not the sweetened kind with pumpkin pie spice-just plain)
• If chickpeas are not your thing, try adding firm tofu.
• Are you a chili lover? If you like the heat, add more red curry paste to suite your spice level.
• Serve this curry recipe for Halloween with a spooky side of Instant Pot Black Rice Pilaf for a fun treat.

Top Tips

1. Be careful if you are peeling and dicing up your own pumpkin. Use a sharp knife and always cut downward and away from you. Be very careful as we need to keep all your fingers during the upcoming holiday season.
2. If roasting whole pie pumpkins, you can cut them in half if larger or just cut the tops off, if small. We like to make sure the whole is large enough so that it is easy to ladle in the curry.
3. Learning how to "CRACK" a curry is the process whereby you cook the aromatics, oil, curry paste and coconut milk until the oil separates from the coconut cream. When the moisture evaporates, the coconut cream becomes thick, rich, and delicious. Cracking a curry is an important step in making a good Thai curry.

Toppings and Garnishes

You could just add a dollop of this Thai pumpkin curry over your rice and be perfectly happy. However, why not add some easy roasted pepitas, cilantro, chilis and fresh limes and kick it up a few notches. If we are roasting pumpkin, our favorite snack and topping for soups and curries is our Roasted Cajun Pumpkin Seeds.

Frequent Asked Questions

There is no better way to warm up from the inside out then with our Thai Pumpkin Curry recipe.

Stay healthy, warm, and take care.

More Delicious Curry Recipes

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Thai Pumpkin Curry

Try our vegan Thai Pumpkin Curry with chickpeas for a quick and easy meal.  For extra fun, serve it inside a little roasted whole pumpkin bowl for a festive fall dinner.

Course Mains

Cuisine Thai

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 417kcal

Author HWC Magazine

Equipment

• wok or pan
• oven if baking a whole roasted pumpkin

Ingredients

Whole Roasted Pumpkin (or Squash) Bowl - OPTIONAL

• 2 small pie pumpkins or 2 small acorn squash or small pumpkin or squash of choice (ours pie (sugar pumpkins) Ours were 2.0 pounds (0.9 kg a piece).
• 1 tablespoon oil
• salt to taste

Thai Pumpkin Curry

• 1 tablespoon oil
• ½ onion or about ½ cup peeled and chopped
• 1 inch knob fresh ginger peeled and grated
• 3 cloves garlic peeled and minced
• 1 tablespoon red curry paste or to taste
• 1 teaspoon curry powder we used Ziyad brand as that is what we had on hand. Adjust amount to your desired heat level.
• 1 teaspoon turmeric powder
• 1 tablespoon brown sugar or sugar alternative of choice
• 13 ounces coconut milk
  or 1 can (403 ml) (light or regular)
• 2 tablespoons soy sauce or tamari to keep gluten free
• 2 tablespoons creamy peanut butter or nut butter of choice. We used an all natural peanut butter.
• 2 cups pumpkin or squash If you are serving your Thai Pumpkin curry in a pumpkin bowl, additional pumpkin is not needed. Pumpkin is only required if you are making our quick and easy version with a side of rice. We used frozen cubed prepared pumpkin to save time. However, you can also use pumpkin or winter squash peeled and cut into 1 inch x 1 inch chunks.
• ⅓ to ½ cup water to thin out curry to allow the pumpkin to cook
• 15 ounces chickpeas canned , drained and rinsed well (also known as garbanzo beans)
• 2 cups spinach or fresh greens of choice like sweet potato greens or quick cooking veggies like baby bok choy, chopped- optional
• 2 tablespoons lime juice or juice from one lime
• 2 cups steamed rice optional or can use cauliflower rice. Only needed if not serving inside a roasted pumpkin bowl.

Garnishes - optional

• cilantro (coriander) garnish - optional
• 2 tablespoon Roasted Cajun Pumpkin Seeds garnish - optional
• 2 tablespoon Easy Roasted Pepitas
• chili peppers optional

US Customary - Metric

Instructions

Whole Roasted Pumpkin Bowls (OPTIONAL)

• Preheat oven to 400 degrees F (204 degrees C)
• Cut small pie (sugar) pumpkins or (acorn, small kabocha or other squash) in half and remove the seeds and string. Cut from the top to the bottom and you can remove the stem if desired.

  If you have really big eaters and very small pumpkins, just cut the lid off of the pumpkin wide enough that you can ladle the curry into the pumpkin bowl and leave the stem on. This is such a cute presentation and so festive.
• Rub the inner cavity of the pumpkins with olive oil and salt to taste. If keeping the stem of the pumpkin on, wrap with a little piece of aluminum foil to prevent burning.
• Bake for 35 to 45 minutes or until the knife pierces the flesh of the pumpkin easily. For every pound of pie pumpkin, it yields about 1 cup of cooked mashed pumpkin.

Thai Pumpkin Curry

• In a wok or pan, add in oil and bring up to a medium heat. Add in chopped onions, grated ginger, minced garlic, red curry paste, curry powder, turmeric powder and brown sugar or sugar alternative of choice. Stir and cook for a couple of minutes until it becomes aromatic.
• Add in the coconut milk and bring the heat up to a medium high heat an stir until you start to see the oil separate from the coconut milk about 5 minutes. This is known as "cracking" the curry. Sometimes, if using a light coconut milk, this does not happen but it will still be delicious.
• Next, add in the soy sauce, peanut butter or nut butter of choice and stir until well incorporated.
• If you are serving the Thai curry inside a roasted pumpkin, you can SKIP THIS STEP.

  On the other hand, if you do not plan on serving your curry inside a roasted pumpkin, add the cubed pumpkin or squash and about ⅓ to ½ cup of water.

  If you are adding frozen cubed pumpkin or squash, you will only need about ⅓ cup water and it is going to cook thaw fast in the curry- about 5 minutes. On the other hand, if you are adding raw diced pumpkin or squash, add ½ cup water and it will take approximately 15-20 minutes to cook or until the pumpkin cubes are fork tender.
• Add canned chickpeas and favorite quick cooking greens of choice. (fresh spinach, etc.) and stir until the greens start to wilt. Add a lime juice and stir.

Serving up the Curry

• Ladle a scoop of coconut chickpea curry into one of your roasted pumpkin bowls.

  Garnish with roasted pumpkin seeds, roasted pepitas, cilantro and chilis as desired.

  If serving up our fast and easy Thai pumpkin curry, enjoy with a side of rice.

  Enjoy!

Video

Notes

Nutrition facts are based on the fast and easy version of our Thai Pumpkin Curry NOT served inside of a roasted pumpkin bowl.  The reason being is each size, type and amount of pumpkin will be different. 

For each cup of cooked pumpkin, here are the nutrition facts

• Calories: 49
• Fat: 0.17g
• Sodium: 390mg
• Carbohydrates: 12g
• Fiber: 2.7g
• Sugars: 5g
• Protein: 1.8g

Shortcuts

• Use frozen pumpkin or squash for the quick and easy version.

Storage

You can store this curry and the pumpkin bowls in a sealed container for up to 3 days.

Pumpkin curry freezes well for up to 2 months in a sealable container. You can reheat in the microwave or cook on the stove top until hot and toasty. However, leftover rice does not freeze well.

Cooking tips

• If you are peeling and dicing up your own pumpkin, BE CAREFUL!. Use a sharp knife and always cut downward and away from you. Please be very careful as you are going to need all your fingers during this upcoming holiday season.
• When roasting whole pie pumpkins, you can cut them in half if larger or just cut the tops off, if small. We like to make sure the whole is large enough so that it is easy to ladle in the curry.
• Learning how to "CRACK" a curry is the process whereby you cook the aromatics, oil, curry paste and coconut milk until the oil separates from the coconut cream. When the moisture evaporates, the coconut cream becomes thick, rich, and delicious. Cracking a curry is an important step in making a good Thai curry.

Nutrition

Serving: 1serving | Calories: 417kcal | Carbohydrates: 46g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 403mg | Potassium: 717mg | Fiber: 10g | Sugar: 12g | Vitamin A: 6973IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 5mg

The post Thai Pumpkin Curry appeared first on Healthy World Cuisine

Cozy Fall Vibes

There is nothing better than wrapping your cold little fingers around a mug of hot spiced apple cider to put a smile on your face. Naturally sweet with a little tongue-numbing anise, warming cinnamon, nutmeg and ginger is just what you need to thaw out in the cooler weather. Happily; gluten-free, dairy free and vegan just like our Air Fryer Baked Apples recipe. You can skip the fall aroma candles as this mulled apple cider is going to make your home smell amazing!

Whether you are looking for a little something special for the holidays, hayrides, campfires or just a lazy weekend afternoon, this quintessential apple cider drink recipe and some of our fall favorite recipes are sure to please.

If you can't get out to the cider mill and apple orchards this autumn, no worries. We'll show you step by step and with video illustrating how to make old fashion apple cider in the instant pot (pressure cooker) right at home. All you need to do is dump everything in the instant pot, set it and forget it! The instant pot does all the work.

Ingredients and Substitutions

Spices - Fresh and whole spices are always best. However, you can also use ground spices for this cider recipe too. We used fresh ginger, cinnamon twills, star anise, dried ground allspice and nutmeg in this recipe. If you can't find whole star anise, you can substitute with ground Chinese Five Spice Powder and reduce some of the other spices to taste. Five Spice powder's main ingredient is star anise along with cloves, cinnamon, Sichuan peppercorns and fennel seeds.

Another delicious idea is to exchange all the spices in this mulled cider recipe with a dried ground pumpkin spice mix or pumpkin spice syrup instead.

Apples - We like to use an assortment of apples to make the cider sweet, tart and have depth of flavor.

• Sweet apples - Gala, Fuji, Jazz, honey Crips, golden delicious and Ambrosia all work well.
• Tart apples - Granny Smith, Goldrush, Crispin (Mutsu) and McIntosh are some examples.

Oranges - you can use a navel orange or mandarin orange. However, you MUST remove the peel. Otherwise, the orange peel will make the apple cider bitter while it is cooking on high temperature in the instant pot.

Sweetener of Choice - We love using no-refined sweeteners like maple syrup or honey. However, you can also use brown sugar, keto sugar alternatives, rock sugar or even date paste. If you are feeling a bit under the weather, try adding a little honey to help with sore throats and you may enjoy our Whiskey Honey Lemon Cough Syrup.

Pomegranate seeds - Completely optional but love that little kick from this delicious superfood. Did you know that pomegranates can have up to three times more antioxidants than green tea? So, why not add a few to garnish with too.

Step by Step Instructions

Learning how to make our instant pot apple cider recipe is super easy.  These dump and go recipes are some of our favorites, especially when you are super busy or during the holiday season.

1. Slice or roughly chop apples

2. Remove the orange peel from the oranges and roughly chop. It is important to also remove the pith (the white part next to the rind) from oranges as when this cooks, the pith can become bitter.

3 & 4. Place the prepared apples and oranges in the instant pot. Peel and add about 1 inch knob of fresh ginger too.

5 - 8. Add star anise, cinnamon, maple syrup or sweetener of choice, cloves, and nutmeg to the instant pot. Add enough water to cover the apples. You can use either whole spices or dried ground spices. We really like using fresh ginger especially during the cold and flu season.

9 & 10. We love that extra antioxidant sweet and sour boost from fresh pomegranate seeds - Totally optional but delicious. Seal and set your instant pot/pressure cooker to high for 15 minutes and let it naturally release for about 10-15 minutes and then carefully release.

11 & 12. Remove any whole spices and then mash the spiced apple mixture.

13 & 14. Strain and enjoy!

Equipment

Instant Pot - We used a 6-quart instant pot, and it makes approximately 6 to 8 servings of spiced apple cider. If you do not have an instant pot, no worries, we have you covered with quick and easy stove top and crockpot (slow cooker) instructions in the recipe card below.

Potato Masher - or a spatula to break up the apples

Colander and Fine Mesh Strainer or cheesecloth

Cooking Tips

• The best method for straining apple cider is to first pour your apple cider mixture through a regular colander to grab the big portions of fruit.  You can pitch that, as it's the apple skins and things you don't want.
• Then, we take the strained cider juice and little by little add it through a fine meshed strainer to give you a clearer beverage. You could also use a cheesecloth if this is something that you have at home. After you are done with the second straining, don't throw out the apple pulp (sauce). We love adding apple sauce to Chewy Caramel Apple Pie Cookies, pancakes, and muffins to give them extra spice and keep them moist. This is one of our favorite perks of making apple cider from scratch.
• Adjust the amount of sweetener up or down as desired. If you like it sweeter, add more. On the other hand, if you like it less sweet, add less.
• Are you out of cinnamon, nutmeg, and cloves? No worries!  Substitute with ground all spice as ALL of these spices are in the dried ground all spice blend.

Frequent Asked Questions (FAQ's)

Delicious Autumn Treats

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Instant Pot Apple Cider

Our easy homemade Instant Pot Apple Cider is sweet and spicy with just the right amount of heat. Delicious served hot or cold, spiked, or non-alcoholic. Bursting with fresh apples, oranges, pomegranate, and mulled with warming spices for an immunity boosting fall drink.

Course Beverages

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Natural Release Instant Pot 15 minutes minutes

Total Time 40 minutes minutes

Servings 6 cups

Calories 153kcal

Author HWC Magazine

Equipment

• Instant Pot
• Potato Masher or spatula
• Colander
• Fine mesh strainer or cheese cloth

Ingredients

• 6 to 8 medium apples about 2.5 to 3 pounds - we used a mixture of Gala and Granny Smith.
• 2 medium oranges
• 1 knob ginger fresh - 1 inch knob (or¼ teaspoon dried ground)
• ⅓ cup maple syrup (or brown sugar, honey, dried dates, or sugar alternative of choice)
• 4 whole cinnamon twill sticks or 1 tablespoon dried ground cinnamon
• 3 Star Anise (or ½ teaspoon of 5 spice powder)
• ½ cup pomegranate seeds (arils) or up to 1 cup. optional fresh seeds from whole pomegranate (reserve some for garnish)
• ½ teaspoon dried ground cloves use ¼ to ½ teaspoon dried ground depending on your preference. Can also use 3 to 6 whole cloves
• ½ teaspoon dried ground nutmeg (or ½ whole nutmeg)
• Water enough water to cover apples and oranges or about 6 cups.
• rum, whiskey, Fireball or alcoholic beverage of choice optional (if the adults in your crew are starting to whine about weekend leaf removal add as needed)
• cinnamon twills, slices of apples, oranges, star anise and pomegranate seeds. Optional Garnishes

US Customary - Metric

Instructions

• Slice apples in quarters. Remove the apple core and seeds and roughly chop. You could even just roughly chop and leave the seeds and the core, if you do not plan on using the apple puree for any other recipes.
• Remove the orange peel from the oranges and roughly chop. It is important to also remove the pith (the white part next to the rind) from oranges as when this cooks, the pith can become bitter.
• Place the prepared apples and oranges in the instant pot. In addition, add the fresh or dried ginger, maple syrup or sweetener of choice, cinnamon twills or ground cinnamon, Star Anise or 5 Spice powder, pomegranate seeds, cloves, nutmeg, and enough water to cover the apples. (Pomegranate seeds are optional)
• Seal and set your instant pot (pressure cooker) on high pressure for 15 minutes and let it naturally release for about 10-15 minutes and then carefully release. You can also just leave it naturally release completely if you wish. Please note that it can take up to 30 minutes for the temperature of the instant pot to pressurize.
• Remove any whole spices and then mash the spiced apple mixture.
• The best method for straining apple cider is to first pour your apple cider mixture through a regular colander to grab the big portions off fruit.  You can pitch the parts of fruit that the colander caught as it is mostly the apple skins and things you do not want.
• Then, we take the strained prized spiced cider juice and little by little add it through a fine meshed strainer (or cheesecloth) and strain to give you a clearer beverage. Check out our video to see how we did this.
• Enjoy mulled apple cider hot or iced. We like to garnish with apple slices, orange slices, cinnamon sticks, star anise and pomegranate seeds. For the adults, add a shot of your favorite whiskey, rum, fireball, or favorite alcoholic drink as desired.

Video

Notes

Storage

Homemade instant pot apple cider can be stored for up 5 days in the refrigerator or up to 2 months in the freezer.

What to do with the apple pulp?

After you are done with the second straining, don’t throw out the apple pulp (sauce). We love adding apple sauce to breads, pancakes, and muffins to give them extra spice and keep them moist

Crockpot (Slow Cooker) Apple Cider Directions

Add all ingredients to the slow cooker with the lid and set on low for 3 hours or high for 1.5 hours.

Stove Top Directions

After you place all the ingredients into a large pot on the stove top, put on a lid and put on high heat until it reaches a gentle boil.  Then, turn down the heat and simmer for 2 to 3 hours or until the apples are fall apart soft.

Other Suggestions

Choose a mixture sweet and sour apple for the best results.

Adjust the amount of sweetener up or down as desired. If you like it sweeter, add more. On the other hand, if you like it less sweet, add less. 

Are you out of cinnamon, nutmeg, and cloves? No worries!  Substitute with ground all spice as ALL of these spices are in the dried ground all spice blend.

Nutrition

Serving: 1cup | Calories: 153kcal | Carbohydrates: 40g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 319mg | Fiber: 6g | Sugar: 29g | Vitamin A: 200IU | Vitamin C: 33mg | Calcium: 42mg | Iron: 1mg

The post Instant Pot Apple Cider appeared first on Healthy World Cuisine

Spiced Pumpkin and Date Empanadas (hand pies) are like taking a bite of autumn without all the guilt. Delicately sweetened with date paste and baked instead of fried. Delicate flaky pie dough followed by a creamy spiced pumpkin bite that is sure to be a crowd pleaser.

It's Officially Pumpkin Everything Now!

We have been busy baking our Healthy Pumpkin Muffins and Easy Pumpkin Empanadas. It's this special time of the year that is cool enough to actually turn on the oven. We crave nourishing and warming spices and enjoy all that the fall harvest has to offer. A delicious bowl of comforting Roasted Chestnut Pumpkin Risotto is like getting a warm hug from your mom.

If you are getting ready to carve your pumpkin, do not throw out your seeds. The boys love Roasted Cajun Pumpkin Seeds even more than candy on Halloween. If you want a grab and go snack for work or school lunches be sure to try our Easy Roasted Pepitas.

Why You Are Going to Love Easy Pumpkin Empanadas

The first bite is like taking a bite into autumn as it has a of the flavors that remind you of the change of seasons. First the buttery, flaky and delicate crust is the first to hit your palate followed by the cinnamon, ginger, cloves, allspice, mace and nutmeg which is a perfect complement to the slightly sweet and spiced pumpkin.

The dates add another dimension of flavor and give this dessert a delicate natural sweetness just like our apple oatmeal date cookies.  Delicious either hot out of the oven or at room temperature.

You can pick up a spiced pumpkin and date empanadas with one hand and have an Instant Pot Apple Cider (or something a little stronger for the adults) in the other. If you want to try a Spanish savory version of an empanada be sure to try our Beef Empanadas with our Spicy 5 Minute Chimichurri Sauce.

Portable Convenient Thanksgiving Hand Pies

These delicious mini pumpkin pies are not just for Thanksgiving but for any autumn or winter delicious treat. After all, you can be serving these little date sweetened desserts hot out of the oven in under 30 minutes flat. You got to love that!

The best part about these delicious dessert empanadas is their portability. All you need is one empty hand and you are good to go. If your family gatherings are anything like ours, there is not even a table large enough to sit everyone down for a proper pumpkin pie with messy whipped topping.

Whether you are sitting, standing or walking, everyone can enjoy a delicious bite of a portable pumpkin spice hand pie. They are also fantastic as a dessert to pass.

Traditional Pumpkin Pie vs Pumpkin Empanada?

Unlike baking a whole pumpkin pie that can take up to an hour to bake, our Easy Pumpkin Empanadas only take about 18 minutes to bake. Traditional whole pumpkin pies are made with a ton of sugar and lots of dairy.

Little hand pies can help with portion control. In addition, no plates to wash. We used NO REFINED sugar in our little mini pumpkin pies, but instead replaced it with natural date paste and a little honey. Dairy is not our friend. Instead, we used just a little non-dairy almond milk in the pumpkin mix.

So, there you have it! The main difference between a traditional pumpkin pie and a pumpkin empanada is that the hand pies are a heck of lot easier to make and a little healthier too.

Time Saving Empanada Hacks

1. Use refrigerator pie dough in a box. They have 2 pie crusts and are usually around 14 oz (396 grams) for a box. If you need a gluten free pie crust, be sure to try Fearless Dining's Gluten Free Pie Crust Recipe. Please note that a gluten-free crust is more finicky than a regular crust to work with so be patients and roll between 2 sheets of waxed paper.
2. Assemble your pumpkin hand pies in advance and freeze them before baking. Then, on the day that your guests arrive, you can bake them for about 25- 28 minutes straight from the freezer to the oven. They need a little extra time in the oven, if frozen.
3. Buy and use pre-made pumpkin pie spice blend at the grocery store. (We have included a recipe if you choose to make your own below).
4. Purchase date paste or make in advance at home and store in the refrigerator for all of your baking needs.

How to Make Homemade Date Paste

1. Boil water enough to cover the dates
2. Let dates set in hot water for about 15 minutes or just until softened.
3. Drain water from dates but reserve the water to help thin out the paste. (
4. Place dates in food processor or blender and blend until smooth.
5. Date paste can be stored in the refrigerator in a sealed container for about 1 month. Date paste can last up to 6 months in the freezer in a freezer safe container or baggies.
6. Consider making 2 cups worth so you can have extra on hand to add to your oatmeal and other baked treats.

How to Make Pumpkin Empanadas

1. Mix plain pumpkin puree, pumpkin pie spice mix, salt, almond milk, honey and date paste until well incorporated. 
2. Roll out your pre-made refrigerator pie crusts a little thinner.
3. Find a round bowl or large cup as your stencil and cut into circles. The size bowl we used was 5.5 inches (14 cm).  You want your round stencil it to be big enough for your pie to fit in one hand but not so small that it is difficult to stuff and seal.
4. Use your bowl or cup as a stencil and cut with a butter knife around.
5. Egg wash the ends of the round circles to help seal the Easy Pumpkin Empanadas with Pie Crusts.
6. Place about 1-2 tablespoons of date sweetened pumpkin pie filling over ½ of the pie crust. Keep at least 1 inch away from the sides. Do not overfill as it will be VERY difficult to close and seal the hand pie. The amount of pie filling needed for each depends on how big of a bowl stencil you used.
7. Fold the empanada in half and press down with your fingers to seal around the edges.
8. Next, either use your fork to crimp the edges and seal or use a fold over technique as shown in the video below.
9. Use a fork to place a couple of holes in the top of the crust so the steam has some place to escape during the baking process.
10. Brush the tops with a little egg wash and bake for 15-18 minutes or until golden brown.
11. If you like you can eat plain on the go or with a little Homemade Coconut Whipped Cream on top.

Healthish Empanadas

Traditionally, empanadas are fried.  Do you like fried foods or dealing with the aftermath in the kitchen? We thought not. Instead, we opted to bake to save on fat and calories and clean up was a snap.

Our Spiced Pumpkin filling is made without any refined sugar. Instead, we used natural date paste and a little raw honey to delicately sweeten the pumpkin. Refined sugars, like granulated sugars and brown sugars, can cause your glucose levels to spike and then crash. Dates are less likely to cause a spike in your blood glucose levels according to NIH.

In addition, dates are high in fiber, iron and most importantly are delicious. Did you know there are over 200 different types of dates? Wow! You can use whatever is convenient for you just make sure they are pitted so that it is less work for you. If you live near a Middle Eastern Market, they usually have date paste already made in packages. This is super convenient.

If you have Chinese Red dates, be sure to try our Goji Berry and Red Dates Herbal Tea or you can make jujube paste. The perfect tea to nourish your body and revitalize your blood during the change of seasons.

Frequent Asked Questions (FAQ's)

More Autumn Desserts

Healthy Pumpkin Muffins (Dairy Free and Sugar Free)

Chinese Pear Dessert Soup 

Best Orange Almond Flourless Cake

Apple Pie Pot Stickers

Easy Peasy Baked Apples

Coconut Rice Pudding with Cardamon Spiced Honey Pears

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Easy Pumpkin Empanadas

Easy Pumpkin Empanadas with pie crust are date sweetened, dairy free and can be on your dessert table in under 30 minutes.  Perfect hand pies for autumn. Learn our hacks for sealing empanadas and recipe shortcuts.

Course Desserts

Cuisine Spanish

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 10

Calories 244kcal

Author HWC Magazine

Equipment

• baking sheet

Ingredients

Pumpkin Empanadas

• 14 oz pie crust dough pre-made refrigerator pie crust dough (found in the refrigerated section of the grocery store. Each package usually contains 2 individually wrapped crusts.)
• ⅓ cup flour all purpose to keep dough from sticking
• 15 oz pumpkin puree plain
• 2 teaspoon pumpkin pie spice
  recipe below
• ¼ teaspoon salt
  
• ½ cup date paste (about 16 dates (113 grams) or ½ cup tightly packed dates soaked in hot water for 15 minutes then pureed with ⅛ of the water until smooth)
• 3 tablespoon honey (or other sugar substitute of choice)
• 2 tablespoon almond milk or dairy free creamer
  or dairy or non-dairy of choice
• 1 egg beaten
• 2 tablespoon date sugar optional - for sugar cinnamon topping
• ½ teaspoon cinnamon optional - for sugar cinnamon topping

Homemade Pumpkin Pie Spice (skip if using store bought)

• 1 tablespoon cinnamon
  dried ground
• 2 teaspoon ginger
  dried ground
• ½ teaspoon cloves
  dried ground
• ½ teaspoon allspice
  dried ground
• ½ teaspoon mace
  dried ground
• ½ teaspoon nutmeg dried ground

US Customary - Metric

Instructions

Make Pumpkin filling

• Pumpkin Spice: If using store bought or pre-made pumpkin pie spice, skip this step. If you want to make homemade pumpkin spice, add dried cinnamon, ginger, cloves, all spice, mace and nutmeg in a bowl. Reserve 2 teaspoons for recipe and store the remaining in a sealed container for up to one year.
• Date Paste: If using store bought or pre-made date paste, skip this step. If you want to make homemade date paste, check out our recipe. https://www.hwcmagazine.com/recipe/how-to-make-date-paste/
• Mix pumpkin puree, pumpkin spice, salt, puree dates, honey and almond milk or dairy or non-dairy of choice together in a bowl until well incorporated. Set Aside
  

Assemble Easy Pumpkin Empanadas

• Preheat oven to 350 degrees F (176 C)
• Open up refrigerated pie crusts. These come in a box in the refrigerator section of your grocery store. Generally speaking, there will be 2individually wrapped pie crust in each box. You will be using both of them.  Flour your work surface and rolling pin. Gently roll pie dough crust a little thinner.
  
• Find a round bowl or large cup as your stencil and cut into circles. The size bowl we used was 5.5 inches (14 cm).  You want your round stencil it to be big enough for your pie to fit in one hand but not so small that it is difficult to stuff and seal.
• Use your bowl or cup as a stencil and cut around the edges with a butter knife. Remove excess dough. Roll all excess dough into a ball. Use a rolling pin to roll out the dough until all of the pie crust dough is used.  Make as many round circles as you can with the pie dough. We made 10 circles.
  
• Brush beaten egg around the edge of the round pie crust dough circles. The egg will help seal the Easy Pumpkin Empanadas.
• Place about 1-2 tablespoons of date sweetened pumpkin pie filling over ½ of the pie crust. Keep at least 1 inch away from the sides. Do not overfill as it will be VERY difficult to close and seal the hand pie. The amount of pie filling needed for each depends on how big of a bowl stencil you used.
  
• Fold the empanada in half and press down with your fingers to seal around the edges.
• Next, either use your fork to crimp the edges and seal or use a fold over technique as shown in the video below.
  
• Use a fork to place a couple of holes in the top of the crust so the steam has some place to escape during the baking process.
• Brush the tops with a little egg wash and bake for 15-18 minutes or until golden brown.
  
• OPTIONAL: Mix date sugar (or alternative sweetener and cinnamon in a little bowl) Sprinkle pumpkin empanadas with a little date sugar and cinnamon, if desired.
• Enjoy! Can be served hot out of the oven or room temperature
  

Video

Notes

Easy Pumpkin Empanadas can be enjoyed straight out of the oven or at room temperature.

They can be kept at room temperature for 2 hours. Then, they can be stored in the refrigerator up to 3 days. We do not recommend freezing BAKED empanadas as they can get soggy. However, if you want to reheat them, bake them in the oven at 350 degrees F for about 8-10 minutes. Please cover with little sheet of aluminum foil to prevent over browning. 

Time Saver: Assemble your pumpkin hand pies in advance and freeze them BEFORE baking. Then, on the day that your guests arrive, you can bake them for about 25- 28 minutes straight from the freezer to the oven. They need a little extra time in the oven, if frozen.

You can use store bought pie crust instead of making homemade. To save time, you can use store bought pumpkin pie spice and date paste too.

Nutrition

Serving: 1g | Calories: 244kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 233mg | Potassium: 180mg | Fiber: 3g | Sugar: 11g | Vitamin A: 6642IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

The post Easy Pumpkin Empanadas (Date Sweetened) appeared first on Healthy World Cuisine

Recipe Testing

Have you been to the pumpkin patch yet? The closest thing we have been to a pumpkin patch is isle 7 in the local grocery store. Incidentally, we have been hoarding all their canned pumpkin puree so we could test our healthy pumpkin muffin recipe. We have made them a couple of different ways to give you some options depending on what your family likes.

These Healthy Pumpkin Muffins have been delicious for breakfast, lunch, dinner and snacks and everything in between. We are currently on a Healthy Pumpkin Muffin Recipe and Instant Pot Apple Cider diet until these are gone or we find a little space in the freezer. Certainly, we will be a little sad when the pumpkin spice season ends.  However, until then, bring it on!

Muffin Testing

Our clean-up crew (doggie) also loves Healthy Pumpkin Muffins. He has a little spring in his step and tail wags when the oven beeps and the muffins are done baking. It is a very good thing that we made these healthy as he has been eating his fair share.

We have been baking up a storm here at Healthy World Cuisine testing out a million different ways to make healthy pumpkin muffins. There are by ways when you try to push the boarders of healthy, you can go too far. Hence, testing is imperative.

No Refined Sugar

You know that granulated sugar gets a bad rap. Granulated sugar spikes your blood glucose which in turn can cause many health issues. Dates are a natural sweetener. Medjool dates have a lower glycemic index which is about half of that of sugar or brown sugar.

Whether you add in brown sugar, dates, honey, maple syrup to your recipes, they all eventually breakdown to glucose so everything in moderation. However, it is the post glucose spike that differs between these sweetening agents. Dates have lower glucose spike compared to high glycemic granulated sugar.

Everything you wanted to know about DATES

Dates are high in iron, fiber, potassium and magnesium. We love dates because they are delicious. Date paste can be substituted for granulated and brown sugar in baking recipes in a 1:1 ratio. For example, use 1 cup of date paste in exchange for 1 cup oil or butter. However, the amount of oil or butter must also be considered as date paste ALSO is a great substitution for oil. Win-Win situation!

Our  Toasted Almond and Date Lara Bars  are made with only 2 ingredients. If you love dates, you will love this recipe. Our cranberry spiced holiday balls are fun treats around the holidays.  For a lightly sweetened bread recipe, be sure to try our Chinese Red Date bread.  A crowd pleasing holiday gluten free and lower sugar recipe is our Cranfusion Red Ruby Gem Muffins .

Date Paste Rocks!

Have you ever made date paste? Medjool dates are pureed with a little hot water until they are combined into a paste that resembles a date butter. Sometimes, you can also find date paste already prepared at your local grocery store. Just one thing to note, ounce for ounce date paste is heavier than oil or butter. Therefore, your muffins will weigh a little more than their butter made counterparts.

For example, the standard muffins made with butter and brown sugar weigh approximately 65 grams per muffin. However, healthy pumpkin muffins made with dates weigh about 69 grams per muffin.

Alternative Options

If you don't have dates or don't want to use date paste, no worries. We have you covered. In the recipe directions below, we have included steps for those that want a lighter healthy pumpkin muffin but want to use butter and brown sugar. Baby steps to being healthy. If you can't give up sugar all the way, this is at least a little less sweet than your standard muffin recipes.

There is a just a slight difference in color between the Healthy Pumpkin Muffins made with dates and those with brown sugar. The ones made with dates are little more orange and bright in color compared to the dark brown sugar muffins. However, both are really delicious.

Muffins vs Bread

This Healthy Pumpkin muffin recipe can easily be made into a breakfast bread instead of muffins if you like. However, the baking time will be greatly increased from just about 18 - 22 minutes to 60 minutes in the oven. If you make these muffins you can be done in 30 minutes. If you decide to make a muffin loaf bread, then plan on 70 minutes. 10 minutes devoted to prep and the rest is inactive baking time. This recipe makes either makes 15 regular sized healthy pumpkin muffins or 12 huge pumpkin muffins. As we have only 1 muffin pan we opted for the huge muffins and they are perfect.

Fun Additions

We love studding our Healthy Pumpkin Muffins with pecan halves. Love that little crunch but that is totally optional. Fun add ins are raisins, chopped dates, chocolate chips, goji berries and pepitas seeds.

More Delicious Breads and Muffins

Cranfusion Red Ruby Gem Muffins

Sesame Low Carb Cloud Bread

Almost Diet Nutella Banana Bread

Hong Zao Bread (Chinese Red Dates)

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Healthy Pumpkin Muffins (Dairy Free and Sugar Free)

Healthy Pumpkin Muffins are moist, delicately sweetened with date paste and a pumpkin spice aroma that is out of this world. Naturally refined sugar free and dairy free too!

Course Breakfast and Brunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 164kcal

Author HWC Magazine

Equipment

• muffin tin

Ingredients

Healthy Pumpkins Muffins with DATES

• Spray oil to prevent muffins from sticking to muffin cup liners
• 2 cups All purpose flour
  
• ½ teaspoon Salt
  
• 1 teaspoon Baking soda
  
• ½ teaspoon Baking powder
  
• 2 teaspoon cinnamon
  ground
• 1 teaspoon Nutmeg ground
• ¼ teaspoon Clove ground
• ¾ cup Date paste (¾ cup seedless packed medjools dates with ½ cup hot water and pureed)
  
• 2 tablespoon Coconut oil
  melted
• 2 Eggs
  
• 15 oz Pumpkin puree
  plain (without spices and sugar)- 100% pure pumpkin in a can
• ¼ cup dates chopped - optional
• 12 Pecans
  whole unsalted - optional

Substitution OPTIONS if you want to use dark Brown Sugar and Butter (ONLY Use as exchange for NOT using date paste)

• ¾ cup butter
  
• 1 cup dark brown sugar
  packed (if you like your muffins sweet, then increase up to 1.5 cups brown sugar.)
• Do NOT Add coconut oil or dates if using the brown sugar and butter method

US Customary - Metric

Instructions

• Preheat over to 350 F or 176 degrees C. Prepare your muffin tins with muffin cup liners and spray each muffin liner with a little oil spray.
• Make Date paste- Check our recipe for details https://www.hwcmagazine.com/recipe/how-to-make-date-paste/ . If you plan on using prepared date paste or brown sugar, you can skip this step.
• Mix dry flour mixture: In a medium bowl combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves and mix well. Set aside.
• In your mixer, add your date paste and melted coconut oil and mix together, will be clumped together but do not worry. Next add your eggs one at a time to the mixer and blend. Blend until the mixture is lighter in color and the dates are streaked through. Add your pumpkin puree and mix until blended.
• Next add about ⅓ of the dry flour mixture at a time and mix on slow. Finish up with adding the rest of the flour mixture and add any adds ins as desired. We added in an additional ¼ cup chopped dates. You may wish to add raisins, goji berries, chocolate chips or whatever your little heart desires. Your batter will be very thick.
• Spoon your healthy pumpkin muffins mixture into each of the prepared muffin cups. Smooth out a little bit with a butter knife. Press a pecan on top each of the muffins. Bake between 18 to 22 minutes or until a toothpick comes out clean.
  
• Enjoy! (Store in a sealed container either at room temperature or in the refrigerator up to 3 Days, can freeze up to 3 months)

Notes

Chef Notes: If you do NOT want to use date paste, then simply replace the ¾ cups date paste with ¾ cup softened butter (1.5 sticks) and add 1 cup packed DARK brown sugar. Do not add the coconut oil. If you like your muffins more on the sweet side add 1.5 cups brown sugar instead of 1 cup sugar. 1 cup of sugar is not very sweet but we like to keep the sugar level down. 

GLUTEN FREE OPTIONS: If you want to make these muffins gluten free then swap with gluten-free flour but please note they will be a little denser.

VEGAN OPTIONS: You can also make this recipe vegan by swapping out eggs with 1 tablespoon of ground flax seed with 3 tablespoons of water and allow to sit for 5 minutes. This ratio is for 1 egg and this recipe requires 2 eggs, so you need to double that. Also, please note that this change of flax and water for the eggs will also make your muffins a little heavier.

BREAKFAST BREAD OPTION: If you want to make a bread loaf instead of individual muffins, this recipe will make 2 small loaves. You need to first spray your loaf pans with spray oil. Next spread your batter into the loaf pan and bake for 55 - 60 minutes or until a toothpick comes out clean.

LOWER SUGAR OPTION: If you do not have date paste or do not want to use date paste, you can replace the date paste with 1.5 sticks of butter (¾ cup) and 1 cup packed dark brown sugar. Hold the coconut oil. You will first beat the butter and sugar together, then add the eggs, and follow the rest of the recipe as written, except HOLD the coconut oil. These muffins are also just delicately sweet but are no longer dairy free.

Nutrition

Serving: 1g | Calories: 164kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 201mg | Potassium: 208mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5555IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg

The post Healthy Pumpkin Muffins appeared first on Healthy World Cuisine

Enjoy 7 Delicious Ways

Fabulous on toast

Delicious just by the spoonful

Amazing spread on fruit

Dazzling in sauces like our One Pot Creamy Kale Pesto Pasta

Awesome in dressings

Brilliant in Oatmeal

Roasted Pumpkin Seed Butter is so good. It is difficult to describe but its toasty, nutty flavor but so rich and delicious. Hands down one of our favorite seed butters. It is way better than peanut butter and richer than almond butter. Even better Roasted Pumpkin Seed butter is made with the pepitas seed and no nuts. Great option for those with nut allergies.

Health Benefits

Have you read our Super Easy Roasted Pepitas recipe? Roasting your pepitas first is key for that delicious nutty flavor in the butter. You can of course make raw pumpkin seed butter but we find that it is not as naturally sweet.

We must admit that this seed butter is not the sexiest food that has been photographed but it is certainly one of the most delicious. You can feel good about eating this seed butter as it is packed with healthy fats, antioxidants, high in Magnesium and high in fiber. In addition, pepitas are known for their unique benefits for men's prostate health and women's relief of menopause symptoms. You got to love that.

Helpful Hints

• Use a powerful food processor. Let your food processor rest and scrape down the sides often. We used a little olive oil to speed up the process. If your food processor is getting warm or working too hard. Turn it off and let it rest before resuming and add a little more oil to thin out the Roasted Pumpkin Seed Butter.

• You can make your Seed Butter super crunchy or super smooth or anything in between.

• Feel free to add delicious add ins like cinnamon, unsweetened cocoa powder, vanilla.

• We love our Pumpkin Butter without any added sweeteners but if you like your nut butters sweet then consider adding a little dollop of date paste, honey or maple syrup to your liking.

• Please place your Seed Butter in a sealed container in the refrigerator to store and use within a week. It may also be frozen, if you wish.

Did You Know?

Pepita Seeds are from a Lady Godiva squash. The seeds do not have a shell. However, our recipe for our Air Fryer Pumpkin Seeds that come from pie pumpkins that have a shell.

How to Eat

You are not going to have any trouble polishing off your jar of homemade roasted pumpkin seed butter because there are so many things you can use it in. First off, there is nothing better than a spoonful and fresh apples or pears to dip it in. Have you ever tried stuffing celery sticks with it?

We have used on sandwiches. We cannot call them PB and J's as that would steal peanut butters thunder. So, we will just call it the best darn Pumpkin Seed butter and Jam sandwich you have ever had.

Pumpkin Butter is also fabulous as an add into Mole Verde, salad dressings and as a thickener in soups and our Thai Pumpkin Curry.

Recipe Ideas

Pumpkin Pie Smoothie- Pumpkin Butter, frozen banana, ½ cup pumpkin puree, non-dairy or dairy of choice, dash of pumpkin pie spice.

Superfood Fall Salad - spinach/kale, pears, avocado, chicken or turkey, roasted pepitas whole.  Salad dressing made with olive oil, red wine vinegar, Pumpkin Butter, fresh garlic, herbs and salt and pepper to taste.

Epic Pumpkin Seed Butter and Jam Sandwich - Toasted bread (gluten-free or regular of choice), Roasted Pumpkin Butter, apple butter, banana slices.

Gingerbread Oatmeal - instant or regular cooked oatmeal, add a dollop of Pumpkin Seed Butter, a drizzle of date syrup, sprinkle of ginger, cinnamon and nutmeg.

Make a Killer Good Sauce for Chicken - olive oil, onions, garlic, chilis, Roasted Pumpkin Butter, roasted tomatillos pureed, cumin, paprika, a few tablespoons chicken broth, salt and pepper to taste.

Pumpkin Seed Pesto - Yes, it is a thing and a very delicious one at that. Try our One Pot Creamy Kale Pesto Pasta for a delicious Autumn meal.

Add Roasted Pumpkin Seed Butter to pancakes, cookie recipes or anything your little heart desires.

Frequent Asked Questions

More Pumpkin Recipes

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Roasted Pumpkin Seed Butter

Roasted Pumpkin Seed Butter is a homemade creamy and nutty flavored butter made with roasted pepitas with NO ADDED SUGAR.

Course Appetizers/ Snacks, Sauces and Dressings

Cuisine American

Diet Diabetic, Vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 16

Calories 92kcal

Author HWC Magazine

Equipment

• High Powered Food processor or blender

Ingredients

• 2 cups Easy Roasted Pepitas
  
• 1 to 2 tablespoon Olive oil

US Customary - Metric

Instructions

• Please see our recipe for Easy Roasted Pepitas or Preheat oven to 350 degrees F (176 degrees C).
• Toss pepitas, olive oil and salt together so well coated. Layer out your pepitas flat on a lined baking sheet (just so easy for cleanup). Bake for 12-15 minutes. Set your timer for 5 minutes and toss so all sides of the pepitas get toasty.
• Place roasted slightly salted pepitas into your food processor. Turn your food processor on. We like to use the burst motion and stop and scrape down the sides often. It will first look like fine grain of sand and then it will start to stick together. At this point we usually end up adding 1 tablespoon of olive oil to get it moving. Stop and scape down the side and keep processing to your desired smoothness.
• Be gentle and caring to your food processor. Do not let her over heat. Add oil to your pepitas to get things moving. Scrape down the sides often and go a little at a time. If your food processor gets warm. Stop and let her rest and cool down.
• Enjoy!

Notes

(Please place your Roasted Pumpkin Seed Butter in a sealed container in the refrigerator to store and use within a week. It may also be frozen, if you wish.)

Using a high powered blender or food processor is a must. You may need to periodically allow your device to cool down to prevent over heating while you are brushing down the sides. 

Nutrition

Serving: 1g | Calories: 92kcal | Carbohydrates: 2g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

The post Roasted Pumpkin Seed Butter appeared first on Healthy World Cuisine

Easy Roasted Pepitas are the ultimate snack and salad topper

You are just going to love these Easy Roasted Pepitas because in less than 15 minutes and just 3 ingredients you can have a quick and easy game time snack or healthy school snack. You may also like to take a little bag of easy roasted pepitas trial blazing or a use as delicious topping for so many recipes. The options are endless. If you love pepitas, be sure to try our Roasted Pumpkin Seed Butter dipped in apple slices as a healthy snack. For an easy, healthy and delicious meal using roasted pepitas, you may like to try our One Pot Creamy Kale Pesto Pasta.

What's the Difference Between a Pepitas Seed and Pumpkin Seed?

Both pepitas seeds and pumpkin seeds do come from pumpkins but the TYPE of pumpkin is different. They both can be referred to as pumpkin seeds but there is a few general differences. 

Pepitas are a type of hull free pumpkin seed.  They are flat, green and have a delicious earthy nutty flavor. They are not from a traditional pumpkin that you carve on halloween but come from a Lady Godiva Squash or other similar breeds. The flesh from a Lady Godiva squash is not really good for eating but the seeds are delicious. When you scoop them out of the Godiva squash they will be green and without a shell. These are the types of pumpkin seeds we are using for our Easy Roasted Pepitas Recipe. Pepitas are used a lot in Mexican cuisine. The word Pepita is shortened for the Spanish word “pepita de Calabaza” which means little seed of squash. 

Pumpkin seeds grown in Jack O Lantern types of pumpkins that you carve on Halloween, like Howden for example, have an exterior white husk on the seed. These are generally eaten whole with the seeds as it would be super difficult to remove the exterior hull of the pumpkin seed. Our Roasted Cajun Pumpkin Seeds recipe is an example of this type of pumpkin seed. 

Autumn is one of our absolute favorite times of the year with the beautiful changing of leaves, the crackling of leaves under your feet, crispness in the air, sweater weather and yes pumpkins. Our family loves to get pumpkins every year and carve them. However, the real reason the boys love pumpkins is so that they can eat Roasted Cajun Pumpkin Seeds. These have the shell on them so they are the full seed with the outer shell and then the seed inside.

Pepitas, on the other hand, are grown without the shell and makes them even more convenient. You can find pepitas in your local grocery, whole foods store or Amazon and they are usually sold raw. The great part about pepitas as they are not a nut but are a seed. If you have a nut allergy, this may be an option for you.

Eating Healthy is so Easy!

Easy Roasted Pepitas are naturally gluten-free, nut-free, vegan, Low Carb, diabetic friendly and Whole30 friendly. In addition, Easy Roasted Pepitas are packed with antioxidants, fiber, healthy fats and high in Magnesium. However, the reason why you are going to love them is that they taste nutty and delicious.

We chose to just keep our pepitas simply dressed with a little olive oil and sea salt. Of course, you can add any herbs or spices you like such as garlic, Cajun, paprika, cayenne or maybe try a little cinnamon. However, you are going to want to keep your pepitas plain because we have a couple of fun recipes coming up that need just lightly salted pepitas.

More Delicious Nuts and Seeds Recipes

Cajun Pumpkin Seeds

Stove Top Rosemary Party Nuts

Spiced Nut Mix

Roasted Pumpkin Seed Butter

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Easy Roasted Pepitas

Easy Roasted Pepitas are crunchy, toasty pumpkin seeds without the shell. They are perfect for snacking or as a topping for soups, salads, and many recipes.

Course Appetizers/ Snacks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 66kcal

Author HWC Magazine

Ingredients

• 2 cups Pepitas raw
• 2 teaspoon Olive oil
• 1 teaspoon Salt or to taste

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F (176 degrees C).
• Toss pepitas, olive oil and salt together so well coated. Layer out your pepitas flat on a lined baking sheet (just so easy for cleanup).
• Bake for 12-15 minutes. Set your timer for 5 minutes and toss so all sides of the pepitas get toasty.
• Allow Pepitas to Cool and enjoy. Store in a sealed container or zipper bag at room temperature for up to couple of days at room temperature. For storage up to a week, place in the refrigerator. You may also freeze the easy roasted pepitas. (However, we have never had these last more than a couple of days)

Notes

We chose to just keep our pepitas simply dressed with a little olive oil and sea salt. Of course, you can add any herbs or spices you like such as garlic, Cajun, paprika, cayenne or maybe try a little cinnamon. However, you are going to want to keep your pepitas plain because we have a couple of fun recipes coming up that need just lightly salted pepitas.

 

Nutrition

Serving: 1g | Calories: 66kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

The post Easy Roasted Pepitas appeared first on Healthy World Cuisine