I adore pumpkins – especially pumpkin pie.  Since I am gluten-free, I had to find a substitute for my traditional fall favorite.  I tried several crustless recipes and finally came up with one that is rich, delicious, and holds it shape so you really feel like you’re eating a slice of pumpkin pie.  It really makes a difference in the taste if you cook your own pumpkin but it’s still a great pie with canned.  Just be sure to use plain canned pumpkin, not pumpkin pie filing.  I’ve made this pie with butternut squash and it’s amazing – tastes really similar to pumpkin and the color is even better (a touch brighter).  I like to roast the pumpkin or squash in a 425 degree oven, cut in half and cut side down on a cookie sheet lined with foil and nonstick cooking spray, for about 45 minutes, or until it’s soft.  I usually put the pumpkin through a food mill or mesh sieve, but pureeing it should be sufficient.

Crustless Pumpkin Pie

15 oz. pumpkin puree

14 oz. sweetened condensed milk (fat free, low-fat or regular)

2 large eggs, lightly beaten

2 tsp. ground cinnamon

¾ tsp. ground ginger

½ tsp. vanilla extract

¼ tsp. ground allspice

1.            Preheat oven to 350°F.  Spray 9” pie plate with nonstick cooking spray and set aside.

2.            Whisk pumpkin, condensed milk, cinnamon, ginger, allspice and vanilla in large bowl.  Whisk in eggs until well combined.  Pour into prepared pie plate.  Bake in preheated oven until filling is set in center, about 50 minutes.  Cool slightly before serving or let stand at room temperature for up to 2 hours.  (Pie can be 1 day in advance and refrigerated.) Serve with dallop of spiced whipped cream.

This soup is the ultimate comfort food: It’s warm and creamy but completely dairy-free and healthy.  I like to make it for lunch on the weekend with grilled cheese or crostini topped with goat cheese, thyme and honey.  It’s equally great for entertaining.  I’ve served it as the first course for fancy 5-course dinner party wth rave reviews.  Butternut squash soup is one of my all-time favorite recipes that I make over and over again.

Butternut Squash Soup

3 lbs. Butternut squash (about 1 large)

1 med. onion, chopped

8 cloves garlic (5 if they are large), minced

3.5 cups vegetable or chicken broth

1 tsp. salt

¼ tsp. fresh-ground black pepper

Optional: add Nutmeg (1/2 tsp.), cinnamon (1 tsp.) and cloves (1/4 tsp.)

Plain yogurt or low fat sour cream for garnish (optional garnish)

Chives or fresh thyme, minced (optional garnish)

1.  Preheat oven to 400˚F.  Cut squash in half lengthwise; remove seeds and bake, cut side down, on pan covered with tinfoil and nonstick spray for 40-50 minutes (until completely soft).

2.  Meanwhile, in a large pot sauté onion and garlic in 1/2 cup broth (if you are using nutmeg, etc., add it here).

3.  Scrape squash flesh from peel and add to onion mixture; add broth at same time.  Bring to boil then reduce heat and simmer, with the lid on, for 20 minutes.

4.  Put soup into blender (1/3 at a time) and puree.  Serve in bowl with dollop of plain yogurt swirled in and minced chives or thyme sprinkled on top.

You don’t need a menu filled with ghoulish dishes for a festive Halloween party. Use seasonal flavors in creative ways to create a hip party menu that will please the adult palate.

Hip Halloween Menu

Pumpkin hummus served with blue corn tortilla chips

http://hiphostessblog.com/2009/10/25/pumpkin-hummus/

Fried pumpkin ravioli

http://hiphostessblog.com/2010/10/28/pumpkin-ravioli-appetizer/

Black olive tapenade crostini

http://hiphostessblog.com/2008/04/12/savory-black-white-cookies/

Lamb chop lollipops with chimichurri sauce

http://www.epicurious.com/recipes/food/views/Chimichurri-Sauce-107159

Carrot raisin salad

http://www.foodnetwork.com/recipes/kathleen-daelemans/carrot-quik-slaw-recipe/index.html

Maple-spiced nuts

http://hiphostessblog.com/2008/03/06/go-nuts-for-maple-spiced-nuts/

Pimiento-stuffed green olives (store-bought)

Try this simple pumpkin ravioli recipe and serve these bite-size bundles as an appetizer at any fall gathering. Pumpkin ravioli are sold in the fresh pasta section of many grocery stores and Italian specialty markets. Often, the filling has a bit of sage in it, which pairs beautifully with pumpkin.

This fried ravioli technique can be used with any kind of store-bought ravioli. If you’re using a cheese based filling try serving with a warmed marinara dipping sauce.

Fried Pumpkin Ravioli

Canola oil, for frying
¾ C. low-fat buttermilk
2 C. bread crumbs
1 package store-bought pumpkin ravioli (about 2 dozen ravioli)
¼ C. fresh-grated Parmesan cheese

1. Preheat oven to 250 degrees. Fill dutch oven or deep frying pay with 2” canola oil. Heat over medium heat until oil reaches 325 degrees on a deep-fry thermometer.
2. Cover a baking sheet with waxed paper or parchment and set aside. Put buttermilk and bread crumbs in separate shallow bowls. Dip ravioli in buttermilk and coat completely, gently shaking off excess buttermilk over bowl. Next, coat each side of ravioli in bread crumbs, then place on prepared baking sheet. Repeat with remaining ravioli.
3. Fry the ravioli in batches (6 at a time) in hot oil. Turn ravioli once, until golden brown, after about 2 minutes, and continue cooking (about 1 minute). Transfer fried ravioli, with slotted spoon, to paper towel to drain excess oil. Sprinkle with Parmesan cheese. Transfer cooked ravioli to baking sheet and keep warm in preheated oven until ready to serve. Best served shortly after frying.

Candy is traditional for Halloween, but nothing beats a fresh-baked treat when it comes to party favors.  Wrap pumpkin muffins in plastic wrap to keep moisture in, then place muffins in inexpensive Halloween favor bags.  This is one Halloween favor that will not be traded.

Add a little a spook to your martinis this Halloween by garnishing them with pickled onions stuffed with black fish roe (or caviar, for a splurge).  Slide a toothpick through the sides of the onions, two per pick, and place them lengthwise over the edge of a martini glass for a spooky “looking” martini.

Halloween isn’t just for kiddies. Give friends a reason to get into the spirit of the holiday by throwing a hip
Halloween bash for the big kids. Send e-vites with instructions on whether you intend for it to be a costume
party—no one wants to be the Bridget Jones of the party by showing up in a Playboy bunny outfit while
everyone else is in jeans!

Check out my October column on The Family Groove for tips and ideas for hosting a Hip Halloween Bash.

http://www.thefamilygroove.com/oct10_EntertainingOnTheEasy.htm

Infuse the flavors of fall into a year-round favorite.  Adding pumpkin puree to store-bought hummus adds a slightly sweet, warm flavor to this crowd-pleasing dip, and a healthy dose of beta-carotene.  Serve this as part of a Halloween, Thanksgiving or fall cocktail party menu.  I even like to whip up a batch for an afternoon snack.

Pumpkin Hummus

1 C. garlic hummus (store-bought or homemade)

1/2 C. pumpkin puree (canned or homemade)

1/2 tsp. cinnamon

1/8 tsp. ground nutmeg

1/8 ground cloves

1/4 C. toasted pepitas (green pumpkin seeds), optional

crackers, tortilla chips or pita wedges

Combine hummus, pumpkin and spices in a small bowl.  Stir until well combined.  Transfer to a small serving dish; sprinkle with toasted pepitas.  Serve with whole-grain crackers, tortilla chips or pita wedges.

Creating a centerpiece for a fall dinner is as easy as picking up a bag of mini pumpkins at the grocery store or farmer’s market. These adorable miniature pumpkins – the most common are Jack-Be-Little or Baby Boo – are inexpensive and hearty enough to last for weeks. Place the pumpkins on a simple cake stand or platter and pile them high. Tuck fresh leaves or cut branches of fall berries in empty spaces for a finished look. For a more modern version, use a white rectangular platter and place an odd number of pumpkins in a straight line, alternating with tea lights.

http://www.thefamilygroove.com/oct09_TheDinnerParty.htm