PUMPKIN-LENTIL STEW
PREP TIME 5 MIN. – COOK TIME 20 MIN. READY IN 25 MIN. – SERVINGS 4
1 (1-inch) chunk fresh ginger, peeled 3 cloves garlic 2 tbsp olive oil 1 cup
chopped onion 2 tsp curry powder 1 cup water 4 cups low-sodium vegetable broth
PUMPKIN SKILLET CORNBREAD WITH HONEY BUTTER
PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 8
¹⁄³ cup milk ¾ cup canned
pumpkin purée ½ tsp ground cinnamon ¼ tsp ground nutmeg 1 (8.5 oz) package corn muffin mix
3 tbsp pepitas (pumpkin seeds) ½ cup (1 stick) salted butter, softened, plus more for greasing 1 tbsp honey
STEP 1 Preheat oven to 375°F. Grease a 9-inch heavy oven-safe skillet. STEP 2 In a large bowl, whisk together the milk, pumpkin, cinnamon, and nutmeg. To bowl, add the corn muffin mix and stir until just combined. Transfer to skillet and spread in even layer. Sprinkle the pepitas on top. Bake 15–20 min., until toothpick inserted into center comes out clean. STEP 3 Meanwhile, in a small bowl, use a rubber spatula to mix together the butter and honey. Season with pepper. STEP 4 Cool cornbread at least 5 min. Serve with honey butter.
PER SERVING: 230 CALORIES, 16G FAT, 9G SATURATED FAT, 50MG CHOLESTEROL, 347MG SODIUM, 20G CARBOHYDRATE, 2G FIBER, 4G SUGAR, 3G PROTEIN
1 lb red lentils, picked over 4 cups packed chopped fresh kale 1 (13.5 oz) can lite coconut milk 1 (15 oz) can Nature’s Promise Organic 100% Pumpkin
STEP 1 Peel and finely mince the ginger. Finely chop the garlic. STEP 2 In an Instant Pot or multi-cooker set to the sauté function, heat the oil on medium. Add the onion. Season with salt. Cook until onions begin to soften, 6–8 min. Add ginger, garlic, and curry powder. Cook 1 min., stirring constantly. STEP 3 To Instant Pot, add water to deglaze, stirring and scraping up any browned bits. Stir in the vegetable broth, lentils, kale, and coconut milk. Season with salt and pepper. Add the pumpkin (do not stir). STEP 4 Seal and bring to high pressure. Cook 8 min. Let quick release. Stir stew to combine, adding ¼–½ cup water for desired consistency. Season with salt and pepper to taste.
TIP For a pop of flavor, top with fresh cilantro.
PER SERVING: 581 CALORIES, 13G FAT, 5G SATURATED FAT, 0MG CHOLESTEROL, 163MG SODIUM, 91G CARBOHYDRATE, 18G FIBER, 7G SUGAR, 30G PROTEIN
PUMPKIN-CHOCOLATE CHUNK COOKIES
PREP TIME 15 MIN. – COOK TIME 10 MIN. READY IN 25 MIN. + CHILLING TIME – SERVINGS 30
2 cups white whole wheat flour ¼ cup ground flaxseed ½ tsp salt 1 tsp pumpkin pie spice ½ tsp baking soda ½ tsp
baking powder ¾ cup (1½ sticks) butter, melted
STEP 1 In a medium bowl, combine the flour, flaxseed, salt, pumpkin pie spice, baking soda, and baking powder. STEP 2 In a large bowl, whisk together the butter and sugar until combined. Stir in the vanilla, egg, and pumpkin purée. To bowl, mix in flour mixture until just incorporated. Fold in the chocolate until well distributed. Cover bowl with plastic wrap and refrigerate at least 30 min. STEP 3 Preheat oven to 350°F. Onto 2 large cookie sheets, drop cookie dough by heaping tbsp or 1½ tbsp cookie scoop, spacing 1 inch apart. Bake 8–10 min., until edges are crisp and dough is set, switching racks halfway through. STEP 4 Cool cookies on cookie sheets on wire racks 10 min. before removing.
PER SERVING: 132 CALORIES, 7G FAT, 4G SATURATED FAT, 18MG CHOLESTEROL, 72MG SODIUM, 17G CARBOHYDRATE, 2G FIBER, 10G SUGAR, 2G PROTEIN
1 cup packed brown sugar 1 tsp vanilla extract 1 large egg ½ cup canned pumpkin purée 1 cup semisweet chocolate chunks or chips
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