Pumpkin seeds and moreOrganic seeds (flax, pumpkin, sunflower, sesame), plus almonds give the Seed and Nut Bar, above, from Keep It Real Food its name and also make it look so appetizing.
Pumpkin soup three waysOne of the easiest and tastiest ways to use pumpkin is in soup, and we've got three different versions for you to try.
Redwood Hill Farm's sister company, Green Valley Organics, specializes in all lactose-free products. Ginger and sage are distinctive flavors in this Lactose-Free Pumpkin Soup, below.
One of Opa Helmut's unique spice blends is the secret ingredient in Pumpkin Soup with Shrimp, below, that combines pumpkin and tomato, with the added highlight of shrimp.
The recipe from Salute Santé! for Cream of Pumpkin Soup, below, showcases two of their grape seed oils.
Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds, below, is made extraordinary by Sonomic Gewürztraminer Almost Vinegar.
Dried figs from Valley Fig Growers are so versatile and can be used in recipes for every part of the meal. Many flavors of the season combine in Sherry-Braised Squash with Figs and Rosemary, below.
Pumpkin Seed OilLa Tourangelle Artisan Oils was established well over 100 years ago, as an animal-powered oil mill in France. Fast forward to today, and the company is making oils in California and has expanded beyond nut oils to seed oils, such as sunflower, sesame, avocado -- and Toasted Pumpkin Seed Oil.
There are many and varied uses for this versatile oil, including:
Pumpkin loves biscottiThis pumpkin scored Hottie Biscotti at Halloween, and is still enjoying it!
Have your coffee and pumpkin pie all in one beverage: Pumpkin Pie Latte, below, that uses Sonoma Syrup Co.'s Pumpkin Pie Syrup and Vanilla Bean Syrup.
The Divine Desserts Fennel Pollen from Pollen Ranch can jazz up a number of desserts. Here it's used in Pumpkin Smoothies, below.
Loard's Ice Cream makes ice cream that tastes the way it used to. At this time of year, you can savor their Pumpkin Ice Cream, below.
The crunch of Oat Cuisine Ginger Pecan Gourmet Granola contrasts beautifully with creamy pumpkin mousse in Pumpkin Granola Trifle.
Baked Pumpkin, below, made with Peanut Sesame Sauce from Zena's SASS can be either a side dish to go with ham or turkey, or a sweet dessert topped with a dollop of whipped cream.
What a delicious combination: Apricot Pumpkin Cider Cake, above, made with dried Blenheim Apricots from B & R Farms.
Anything topped with one of the chocolate sauces from Fudge is my Life is going to be fabulous. Top Pumpkin Custard Profiteroles, above, with either Dark Chocolate Sauce or Ginger Chocolate Sauce -- or some of both!
Jennifer Bice is the founder of Redwood Hill Farm & Creamery, and this is her recipe for her favorite Old-Fashioned Brandied Pumpkin Pie, above. She tops it with the lactose-free sour cream from Green Valley Organics.
Once popular mainly in the Northeastern United States, everyone loves whoopie pies now. Meyenberg's goat milk cream cheese is the filling for Pumpkin Whoopie Pies, above.
And, of course, a favorite at the holidays, Pumpkin Cheesecake, above, is also made with Meyenberg Goat Milk's cream cheese.
Velvety Vanilla Frosting from The Frosting Queens dresses up Pumpkin Layer Cake, above.
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