Pumpkin Recipes For Fall

 

Today was the first day that I felt it; a fog rolled in and a slight chill settled around Denver reigning in the start of sweater weather. And with the cooling temps comes the warm and nostalgic flavor of pumpkin.

I partnered with Sprouts Farmers Market to bring two pumpkin recipes to celebrate the new season. Sprouts has a variety of fabulous new pumpkin products that are perfect for any fall craving. 

 

 
 

Savory Pumpkin Tart

Tarts are one of my favorite dishes because you can fill them with just about anything like a sweet lemon curd or in this case, savory pumpkin.

 
 

1 raw pie crust
1 15oz Sprouts canned pumpkin
1/3c ricotta cheese
2/3c heavy cream
1T fresh sage, minced
2 eggs
1t salt
½t pepper
goat cheese

  1. If making your own crust, roll out dough, shape into pie or tart pan, and then let chill in the fridge for at least 30 minutes before baking.
  2. Preheat oven to 400 degrees.
  3. Combine canned pumpkin, ricotta cheese, heavy cream, minced sage, eggs, salt and pepper in a large bowl, whisking together until fully combined and smooth.
  4. Prick bottom of pie shell with fork and pour mixture into shell.
  5. Top with mounds of goat cheese.
  6. Bake for 45-50 minutes, until cooked all the way through, the crust is browned, and the goat cheese is beginning to brown as well.
  7. Remove from oven, garnish with additional sage leaves, and let cool for 5 minutes before serving.
 
 

Pumpkin Snap Chicken

First of all these cookies make holiday feelings flood your mind and soul. And bonus: they turn regular old chicken into an absolute dream.

 
 

Ingredients

8 pieces bone in skin-on chicken thighs
1c Sprouts Pumpkin Snap Cookies
1/2c Sprouts all purpose flour
1t Sprouts dried rosemary
1/2t salt
2-3 eggs

Instructions

  1. Preheat oven to 375 degrees.
  2. Blend a few handfuls of pumpkin snap cookies in a food processor until you’ve achieved a fine crumb. Measure out 1 cup and place into a bowl with flour, rosemary and salt. Mix well.
  3. Whisk eggs in another medium bowl.
  4. Pat chicken dry and trim excess fat. Coat chicken thighs in egg mixture and then dredge with cookie crumb mixture, making sure to shake off all excess crumbs.
  5. Place breaded chicken on on a lined baking sheet and bake for about 45 minutes, or until center of chicken registers at 165 degrees.