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5 Recipes to help you kick your Pumpkin Spice habit

5 Recipes to help you kick your Pumpkin Spice habit

We know that Winter is quickly creeping on to the scene, but we're not ready to give up on Fall yet. Hold on to your Christmas music folks, and enjoy some last minute fall recipes!

If you’re anything like us, you’re getting pretty tired of the pumpkin spice craze. Pumpkin spice M&Ms, pumpkin spice pringles, pumpkin spice dog treats and… pumkin spice hummus? Seriously? It’s time to sing the praises of the rest of fall’s amazing flavors, and we put together these recipes to help! (A fair disclaimer: we do use pumpkin in some of these recipes, but kept the pumpkin spice out of the mix!) Keep reading for Punpkin Chipotle Deviled Eggs, Pumpkin and Roasted Red Pepper Soup, Cider Chops with Fall Veggies, a fall cider cocktail, and a scrumptious Fall Berry Crumble!

Chipotle Pumpkin Deviled Eggs

Chipotle Pumpkin Deviled Eggs

First up, we made chipotle pumpkin deviled eggs. Eggs are incredibly versatile and can adapt to many different flavor profiles. For this recipe, we wanted to add a kick of fall to this already well-loved classic, so we added a bit of pumpkin to the egg mixture! The pumpkin can sweeten the mix, so we added a touch of chipotle spice to add more of a spicy and savory flavor and give the recipe a little punch. The end result is a delicious and addictive party snack that we think we might need to keep in circulation well past fall…

5 hard-boiled eggs
2 Tbsp. mayonnaise
2 Tbsp. pumpkin puree
1 tsp. Dijon mustard
½ tsp. chipotle chili powder
½ tsp. paprika
⅛ tsp. kosher salt

1. You know the drill! Boil eggs, let cool and peel. Slice eggs in half lengthwise and gently remove the yolk.
2. Mix yolk with remaining ingredients until there are no lumps. Try to resist eating before you pipe into egg whites, and top with a pinch of chipotle powder. Feast. 

Pumpkin and Roasted Red Pepper Soup

Pumpkin and Roasted Red Pepper Soup

Next, we wants to continue proving how amazing pumpkin can be in savory dishes with a creamy, flavorful soup. This soup mixes sous-vide or roasted pumpkin with our delectable Roasted Red Pepper Sauce. With an added a touch of cumin and 5 spice and a splash of cream and stock, this soup is the perfect way to warm up those chilly fall evenings.  Make a big batch; this will be a crowd pleaser! (And by ‘crowd’ I mean me. Yes, me, the author that types in ‘we’ and informs you lovely foodies of all these sous-vide goodies. I love this soup!)

4 cups chopped peeled fresh pumpkin
1 pouch of roasted red pepper sauce
1 teaspoon five-spice powder 
1 teaspoon ground cumin
2 teaspoons olive oil (if roasting)
1 teaspoon minced fresh garlic
3/8 teaspoon salt, divided
3 cups no-salt-added chicken stock
½ cup heavy cream
1 tablespoon unsalted butter

1. Either sous-vide your pumpkin in a water bath at 180-185F/ 82-85C for 45 minutes to an hour or roast (with olive oil) in an oven at 400F for 25-30 minutes until soft, depending on the size of pumpkin chunks. Cook Roasted Red Pepper Sauce as directed on packaging.
2. Remove your pumpkin from your water bath (or oven), blend, and add to a large saucepan with the Red Pepper Sauce. Revel in the delicious smell already. We aren’t even done yet and it already smells that good! We got distracted, back to the recipe…
3. Combine spices, garlic, stock, and cream; bring to a boil. Reduce heat; simmer 5 minutes. Stir in butter. Top with rosemary if desired, and serve to your now hungry and impressed guests and/or family.

Cider Chops and Roasted Fall Veggie Mix

Cider Chops and Roasted Fall Veggie Mix

For a main course, we love to pair pork with apple. The sweetness of apple brings out the flavor of pork excellently and feels delightfully cozy as well! We marinated the pork chops in apple cider and savory spices, and then paired them with roasted fall vegetables. If you wanted to, you could easily puree or blend these vegetables as well to be a delicious fall mash! We used a blend of sweet potato, butternut squash, and apple, but you can put together your favorite blend of vegetables and fruit to cater to your audience.

For the Pork:
4 pork chops
½ cup apple cider
salt and pepper to taste

For the Veggie Mix:
2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
2 pounds sweet potatoes (about 4 large), peeled and cut into 1 inch pieces
1 pound medium red onions (about 2), peeled and quartered
1 pound apples (6 to 8 medium), scrubbed and cut into 1 1/2-inch pieces (enough to steal a slice or two during prep)
4 to 6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper
½ teaspoon of cinnamon

1. Heat your water bath to 144F/62C
2. Sear each chop quickly (about 30 seconds on each side) in a hot pan, allow to cool, then place in a sous-vide bag with the cider, salt and pepper. Cook for 45 mins (for medium rare), then remove from bag and quickly sear chops again on either side.
3. While pork is cooking, preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
4. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Enjoy the seasonal smell of roasted squash and sweet potato, relish in the excitement that it truly is fall, then top with cinnamon and serve hot or at room temperature.


Fall Cocktail

We love a good fall cocktail (or two…), and this one is no exception! Mix a cup of cider, 3 ounces of brandy, and a squeeze of lemon in a tall glass, and top with a splash of prosecco. Garnish with a cinnamon stick and slice of apple for a fall treat guaranteed to warm you up. This drink can also be prepared in larger quantities as a punch for fall shindigs! Fall Berry Crumble

Fall Berry Crumble

Finally, to finish off your meal, a quick and easy fall crumble. Fall has a bounty of delicious fruits and berries, and we brought them together with a cinnamon oat crumble topping for a warm and addictive dessert. We used apple, blackberry, pear, and cranberries, but this recipe is so versatile that you can change it to your liking. Add some caramel apples for the kids (of all ages!)  and you have one heck of a fall feast!

1/2 cup all-purpose flour 
1/4 teaspoon salt
1 teaspoon cinnamon 
3/4 cup packed light brown sugar 
8 tablespoons chilled unsalted butter, diced 
3/4 cup old-fashioned oats

12 ounces fresh cranberries 
1 1/2 cups sugar 
Grated zest of 1 orange 
1/4 cup apple cider
3 pears, quartered, cored, peeled, sliced 1/4-inch thick 
3 firm apples (such as Rome), peeled, quartered, cored, sliced 1/4-inch thick 
1 cup dried cranberries
1 cup of blackberries
1 tablespoon cornstarch

1. Make topping: Mix flour, salt, cinnamon and sugar in a bowl. Add butter; blend in with fingertips until small moist clumps form. Toss in oats. Refrigerate.
2. Preheat oven to 375ºF. Line a baking sheet with foil. Mist a 2-quart baking dish with cooking spray. In a medium, heavy pan over medium heat, stir fresh cranberries, sugar, zest and juice until sugar dissolves. Reduce heat and simmer for 5 minutes.
3. Combine cranberry mixture, pears, apples, berries, dried cranberries, blackberries, and cornstarch; put in baking dish. Sprinkle with topping, and press down. Bake on foil-lined sheet, 50 to 60 minutes, until topping is golden and fruit is bubbling. Serve warm with ice cream, if desired.

Sheesh! We’re officially stuffed. Going back for thirds on that crumble… no regrets! What about you? Do you have a favorite fall food? A cherished family tradition? Share it with us on Facebook or Twitter, and we could feature you! We can’t wait to hear from you, and hope you and your family enjoy the holidays!

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