Fall is Here! Enjoy 3 NEW Ways to USE PUMPKIN in Your Food this Holiday Season

Um, can you say YUM?! Fall is my favorite time of year with crispy leaves, seasons changing and the best in holiday food.

Here are 3 Ways to Use Pumpkin this Holiday season. Enjoy and send me updates and pictures with these or your favorite Pumpkin recipes.

#1 – Creamy Pumpkin Bisque with Bacon & Crispy Sage Leaves from GlutenFreeClub.com

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Ingredients:

2 Tbsp oil
1/2 onion, finely chopped
1 garlic clove, finely chopped
4 small white potatoes
2 cups pumpkin, peeled and chopped (or 1 cup pumpkin puree)
1 cup butternut squash, peeled and chopped (optional)
3 3/4 cups GF vegetable broth
1 cup cream or coconut milk
2 tsp fresh ginger, grated
1/2 tsp lemon juice
1 pinch grated nutmeg
1/2 tsp ground sage
Salt and pepper to taste

Garnish
4 slices GF bacon, diced
5 fresh sage leaves
1 Tbsp olive oil

For Complete Recipe Go To:
http://www.glutenfreeclub.com/Recipe.aspx?nid=1938&utm_nooverride=1

#2 – GlutenFree Pumpkin Cheesecake w/ Gingersnap Crust from Food.com

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Ingredients:

CRUST
1 1/2 cups gingersnap crumbs, from Midel brand gluten free gingersnaps
5 tablespoons unsalted butter, melted
1 tablespoon sugar

FILLING
3 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1 cup canned pumpkin puree
3 large eggs
1 teaspoon vanilla extract (not imitation vanilla)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
pecan halves, for garnishing

Read more: <a href=”http://www.food.com/recipe/pumpkin-cheesecake-with-gluten-free-gingersnap-crust-257730?oc=linkback”>http://www.food.com/recipe/pumpkin-cheesecake-with-gluten-free-gingersnap-crust-257730?oc=linkback</a>

#3 – Pumpkin, Ricotta & Gruyère Pasta Casserole from tasty-yummies.com

serves 6
adapted from The Kitchn

Olive oil
1 pound gluten-free organic brown rice pasta, such penne, small shells, or elbows
One 15-ounce container organic whole milk ricotta cheese
2 cups fresh pumpkin puree
2 farm fresh free-range brown eggs (We get our eggs from Painted Meadows Farms)
1/2 cup yogurt (I use plain yogurt from White Cow Dairy)
2 teaspoons salt
Freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup loosely packed fresh sage leaves, finely chopped
2 large garlic cloves, finely chopped
3/4 cup grated Gruyère, divided
1/2 cup grated Parmesan Reggiano, divided

For Complete Recipe Go To:

http://tasty-yummies.com/2010/11/10/pumpkin-ricotta-gruyere-pasta-casserole-gluten-free/