Pumpkin

I have so much pumpkin, I don't know what to do with it all. We've been getting giant pie pumpkins from the CSA every week!! I've done pumpkin pie, pumpkin muffins, pumpkin cupcakes, and pumpkin cake. I've also made pumpkin sauces for pasta. Now I still have about 4 cups of pumpkin puree in the refrigerator, and TWO more pie pumpkins sitting on the counter! Luckily winter squashes will last on the counter for awhile (because I also have butternut squash, carnival squash, and sweet dumpling squash), but at some point I'm going to have to cook those pumpkins. I'm open to any suggestions and ideas.......by the way, does pumpkin puree freeze well??

Anyway, while I like lots of savory squash dishes, I really do like pumpkin best in sweet, dessert type dishes. Following are my "veganizations" of two pumpkin recipes I love.

Pumpkin Crumb Bars

1 1/2 cup quick cooking oats

1 1/4 cups flour

3/4 cup light brown sugar, firmly packed

1/2 tsp salt

1/2 tsp baking soda

3/4 cup Earth Balance, room temperature

2 cups pumpkin puree (or one 16 oz can)

2/3 cup hemp milk (or other non dairy milk of your choice)

1/3 cup light brown sugar

Ener-G egg replacer for 1 egg

1 1/2 tsp cinnamon

3/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground allspice

Preheat oven to 375. Combine oats, flour, 3/4 cup brown sugar, salt, baking soda and Earth Balance in bowl of stand mixer. Mix until crumbly. Reserve 1 1/2 cups crumb mixture and press remaining mixture into a 13x9 baking dish that has been sprayed with canola oil. Bake crust for 10 minutes.

In the meantime, prepare filling. Combine pumpkin, hemp milk, brown sugar, egg replacer and spices. Beat until smooth and well blended. Spread over crust, sprinkle with remaining crumb mixture. Return to oven and bake for 25 minutes, or until filling is set and crumb topping is golden brown. Cool in pan and cut into bars. These can be served at room temperature, but I prefer them after they've been refrigerated.

Whole Wheat Pumpkin Chocolate Chip Bread

1 cup whole wheat flour

1/2 cup sugar

2/3 cup unbleached bread flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cloves

1 cup pumpkin puree

1 Tsp canola oil

1 6 oz container vegan yogurt (I used vanilla Coconut Milk yogurt)

1/4 cup + 2 Tbs water

1/2 cup chocolate chips

Preheat oven to 350. In bowl of stand mixer combine dry ingredients. Mix to combine well. In a small bowl whisk together all wet ingredients. With stand mixer running, pour wet ingredients into dry. Combine just until moistened. Fold in chocolate chips. Pour batter into 9x5 bread pan that has been sprayed with canola oil. Bake for 1 hour to 1 hour 15 minutes, until toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then remove from pan and cool on wire rack until completely cooled.