1、Pumpkin Pesto

  • Carb Grams Per Serving: 5
  • Pumpkin Pesto recipe

    Ingredients

    Method

    Cover and process with several on/off pulses until coarsely chopped. With processor running, add oil in a thin, steady stream. (When necessary, stop processor and scrape down side of bowl.)
  • Transfer pesto to a serving bowl. If desired, sprinkle with additional Parmesan cheese. Serve with toasted baguette slices, crackers, and/or pita wedges. Makes about 1-3/4 cups
  • Recipe Tip

    Make-Ahead Directions: Prepare as directed through Step 1. Transfer to a serving bowl. Cover and chill for up to 24 hours. If desired, sprinkle with additional Parmesan cheese before serving. Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

    https://www.truecookbook.com/recipe/pumpkin-pesto-10540/

    2、Spaghetti wtih Cilantro Pesto and Pumpkin Seeds

  • Makes: 4servings
  • Prep:10 mins
  • Total Time:10 mins
  • Spaghetti wtih Cilantro Pesto and Pumpkin Seeds recipe

    Ingredients

    Method

    1. To make the pesto, zest lime and then juice it to yield 1 1/2 tablespoons juice. Pulse zest, juice, cilantro, garlic, pecorino Romano, 1/4 cup extra-virgin olive oil and 1/4 teaspoon each salt and pepper in a food processor until smooth.
    2. Meanwhile, cook spaghetti according to package directions until al dente. Drain, return to pot and toss with pesto. Top with pumpkin seeds and additional cheese if desired.

    3、Buttermilk-Cardomom Pumpkin Pie

  • Makes: 8 servings
  • Hands On: 40 mins
  • Total Time: 4 hrs 10 mins (includes crust and cooling)
  • Buttermilk-Cardomom Pumpkin Pie recipe

    Ingredients

    Method

    1. Prepare Baked Piecrust; set aside. Preheat oven to 350 degrees F. In a small bowl combine 2 tablespoons sugar and 1 teaspoon cardamom; set aside. In a large bowl combine the 1 cup sugar, flour, salt, and 1/4 teaspoon cardamom; mix well. Add pumpkin and mix well. Add eggs; stir to combine.
    2. Combine the buttermilk, melted butter, and vanilla bean paste. Gradually add liquid mixture to pumpkin mixture, stirring just until combined. Carefully pour pumpkin mixture into baked pastry shell; sprinkle with half of the sugar mixture. Cover edges to prevent overbrowning. Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool on a wire rack. Chill within 2 hours. Sprinkle with remaining sugar mixture.

    4、Dulce de Leche Pumpkin Pie with Hazelnut Crust

  • Makes: 8 servings
  • Serving Size: 1slice
  • Makes: 8 slices
  • Prep: 40 mins
  • Chill: 30 mins
  • Bake: 50 mins 350°F
  • Dulce de Leche Pumpkin Pie with Hazelnut Crust recipe

    Ingredients

    Method

    1. On a floured surface, roll Hazelnut Pastry into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it. Trim pastry to 1/2 inch beyond outside edge of pie plate. Fold under extra pastry. Crimp edge as desired.
    2. In a small mixing bowl beat cream cheese and 2 tablespoons of the dulce de leche with an electric mixer on medium to high speed for 30 seconds. Add 1 egg; beat on medium speed until smooth. Spread evenly in the pastry-lined plate. Cover and chill for 30 minutes.
    3. Preheat oven to 350 degrees F. In a medium bowl whisk together pumpkin, evaporated milk, 2 eggs, sugar, the remaining 2 tablespoons dulce de leche, the hazelnut liqueur (if desired), and pumpkin pie spice. Carefully pour pumpkin mixture over cream cheese layer.
    4. Cover edge of pie loosely with foil. Bake for 25 minutes; remove foil. Bake about 25 minutes more or until filling is set in the center. Cool on a wire rack.
    5. To serve, top pie with Dulce de Leche-Hazelnut Whipped Cream, sprinkle with hazelnuts (if desired), and drizzle with additional dulce de leche (if necessary, stir in a little milk to thin for drizzling).

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