Adapted from Lunds and Byerly’s publication
1 small pie pumpkin, peeled, seeded, and cut into 1/4 inch thick slices (could also use a creamy winter squash like a butternut)
6 cloves garlic, peeled and halved
2 small onions, chopped into eighths
2 T. olive oil
2 T. maple syrup
6 large whole wheat tortillas
8 oz. cheese of choice, shredded
Fresh greens (spinach, kale or swiss chard), chopped finely
Preheat oven to 350 degrees. Toss pumpkin, garlic and onions with olive oil. Layer in a large baking dish and drizzle with maple syrup. Bake for 20 minutes. Stir once, then continue baking for another 20 minutes or until all ingredients are soft and slightly browned. Let cool.
Heat a skillet on medium-high. Places one tortilla in pan. Once heated, sprinkle with 1/6 of the cheese. Layer a third of the pumpkin mixture over the tortilla. Layer on spinach, then sprinkle with more cheese. Top with a second tortilla, pressing lightly to compress. Reduce heat to low, cover pan, and heat through until cheese has melted. When tortilla is lightly brown, flip and brown other side. When done, remove from pan and cut into wedges. Repeat the process with remaining ingredients.
Tawny Pumpkin Pie
2 c. pumpkin puree
1 ½ c. heavy cream, coconut milk, or 1-12 oz. can evaporated milk
1/3 c. brown sugar
1/3 c. white sugar (can use less sugar)
½ t. salt
2 t. cinnamon
1 t. ginger
¼ t. nutmeg
¼ t. cloves
¼ t. cardamom
Preheat oven to 425 degrees. Mix sugars, salt, and spices in a large bowl. Beat eggs and add to the bowl. Stir in the pumpkin puree. Stir in cream or evaporated milk. Whisk until well incorporated. Pour into unbaked pie shell and bake at 425 for 15 minutes. After 15 minutes reduce the temperature to 350. Bake 40-50 minutes more, or until a knife insert near the center comes out clean. Cool. Delicious with homemade whipped cream with a dash of vanilla.
2 c. flour
1/3 c. light or dark brown sugar
1/2 t. ginger
1/2 t. cinnamon
1 t.baking powder
1/4 t. baking soda
1/4 t. salt
1/2 c. cold butter, cut into pieces
1/4 c. toasted and chopped pecans or walnuts
1/2 c. buttermilk or yogurt and milk mixed together
2/3 c. pumpkin puree
Preheat oven to 400 degrees F and place rack in middle of oven. In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the nuts, if using. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes 6 scones.