As the leaves fall and the greenery turns brown, it isn’t surprising to find fields speckled with bright orange pumpkins! Although many of them will be used in the upcoming weeks for jack o lanterns, I love using them in my baking. This year, I may have gone a little overboard! Pumpkin cookies, pumpkin scones and pumpkin pie is just a few of the delicious treats I have created for my family. Just because our (Canadian)Thanksgiving is in the past, doesn’t mean that we have to put the pumpkins away for another year.
Pumpkins are part of the winter squash family. Known for their round appearance with smooth, slightly ribbed skin and deep yellow to orange coloration, pumpkins can be used in baking, soups, salads, seeds, pies and much more. The reason pumpkins are so great is because they are highly nutrient-dense foods. From the seeds to the leaves to the juice, almost the entire pumpkin can be used to create powerful nutritional meals. Pumpkins are high in fiber, potassium, and vitamin C content making them important for heart health, vision and helping keep your waistlines in check (as long as you keep the pies in check!).
In honor of my pumpkin loving sister, we created a delicious Pumpkin Cheesecake for her birthday! Check this mouthwatering recipe!
Gluten Free Pumpkin Cheesecake
1.. Heat oven to 350 F
2.. Separate and remove the cream centre of the cookies. Have children smash cookies in a ziploc bag (no air) with a meat tenderizer until cookies are finely chopped. Mix with butter and press into the bottom of a spring form pan.
3.. In another bowl, beat cream cheese, vanilla and sugar until well combined. Add eggs in one at a time and continue mixing.
4.. Add spices and mix well.cake
5.. Pour mixture over crust and smooth. Bake for 35-40 minutes in oven
6.. Refrigerate for 4 hours and serve once cooled.