All Things Pumpkin

Fall harvest might be one of the best times of the year! It's time for apple farms, grape stomps at local vineyards and pumpkin picking. Oh, pumpkin picking. This time of year I can't think about anything but pumpkin flavored treats. Breads, pies, muffins...oh wait. All these yummy things have flour. They also have crust, gluten and dairy. Oh gosh! What is a girl, who is still on an elimination diet, to do? I absolutely can not miss out on one of the best flavors of the fall season. After searching for a few hours on how to adjust recipes for wheat-free flour and becoming quite confused with the territory that I'm brand new to, I'm still inspired to make a full meal of pumkin with some old-fashioned recipes. I'll leave the gluten-free and almond flour mixes for a time when I'm a litte more 'confident' in the field of GF. For now, it's time to fill the house with the aroma of Turkey Chili with Pumpkin and Crustless Pumpkin Pie.

Turkey Chili with Pumpkin

Prep: 20 min. Cook: 4 hours

     1 medium onion, chopped

     1 medium sweet yellow pepper, chopped
     3 garlic cloves, minced
     2 tablespoons Extra-Virgin Olive Oil
     3 cups chicken broth
     2 cans (15 ounces each) black beans, rinsed and drained
     2-1/2 cups cubed cooked turkey
     1 can (15 ounces) solid-pack pumpkin
     1 can (14-1/2 ounces) diced tomatoes, undrained
     2 teaspoons dried parsley flakes
     2 teaspoons chili powder
     1-1/2 teaspoons dried oregano
     1-1/2 teaspoons ground cumin
     1/2 teaspoon salt

In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a
5 qt. slow cooker; stir in the remaining ingredients.

Cover and cook on low for 4-5 hours or until heated through.

10 servings (2-1/2 quarts)

Recipe Review:
Didn't have black beans on hand so I substituted kidney beans.  Also substituted ground turkey for the cubed turkey. Was expecting great pumpkin flavor since it called for an entire can of solid-pack pumpkin, but it eneded up with a very subtle pumpkin after-taste. The reason for the 3 stars is the minimal pumpkin, otherwise a great classic chili recipe with great aroma.

Crustless Pumpkin Pie
Prep: 10 min. Cook: 55 minutes

     Nonstick cooking spray
     3/4 cup granulated sugar
     1 teaspoon ground cinnamon
     1/2 teaspoon salt
     1/2 teaspoon ground ginger
     1/4 teaspoon ground cloves
     2 large eggs
     1 can (15 oz.) 100% Pure Pumpkin
     1 can (12 fl. oz.) Evaporated Milk
     Whipped cream, (optional)

Preheat oven to 350F degrees & spray 8 in. round cake pan with nonstick cooking spray.

Mix all filling ingredients together and pour into pan.

Bake for 45-50 min. or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours. Serve immediately or refrigerate.

8 Servings

Recipe Review:
What crust? Didn't even miss the crunchy pie crust because I was craving the filling of this pie so much. The filling was so creamy and baked just right. It tasted just like Grandma used to make! I am still on my elimination diet this week, so I felt this was the perfect opportunity to test dairy with the evaporated milk. Flawlessly easy and hit the pumpkin craving spot!