Maple Pumpkin Acorn Squash Soup with Warming Spices

Maple Pumpkin Acorn Squash Soup with Warming Spices – Candy Coated Culinista

Why didn’t I think to add maple syrup before…

Yield/Serving: 1 litre
Prep Time: 10 min.
Cook Time: 1 hr to 1 hr. 30 min.
Difficulty level is: Easy

• 1 pie pumpkin, cut in pieces
• 1 acorn squash, cut in pieces
• extra virgin olive oil
• 1 litre vegetable stock
• sea salt, to taste
• 1 tbsp cinnamon,
• 1 tbsp nutmeg
• 1/3 cup pure Canadian amber maple syrup

1. Pre-heat oven to 450°F
2. Wash pumpkin and squash and de-seed and cut into pieces and place in a large bowl.
3. Coat squash with extra virgin olive oil and place in roasting pan and roast for 60 minutes.
4. When pumpkins and squash is finished roasting immediately place in a bowl and cover with saran wrap. (Letting the squash remain warm in the bowl, so it will be easier to remove the skin)
5. Over medium heat, in a large Dutch oven pour in the vegetable stock and let cook.
6. Start peeling away the skin from the pumpkin and squash and add to pot.
7. Add salt, pepper, cinnamon and nutmeg and continue to cook for 30 minutes over medium-low heat.
8. At the 15 minute mark use an immersion blender to blend and let simmer.
9. Drizzle with some maple syrup and serve.

• Freeze a portion if desired.

Please Enjoy

My thoughts
Another soup that was a hit. I love making variations to all of my soups; and why it took me so long to add maple syrup is beyond me. It’s really so obvious in the autumn months. The maple syrup and warming spices added such a wonderful taste that this is high up on my list now as a go to soup.


Coconut Pepita Pumpkin Pie

Coconut Pepita Pumpkin Pie - Candy Coated Culinista

Coconut Pepita Pumpkin Pie – Candy Coated Culinista

It is funny how a recipe just evolves. This recipe started out as a recipe from a magazine and every year I would deduct and add and let’s face it this recipe probably hasn’t stopped evolving; but for right now it is a beautiful complex dessert that is attention grabbing for the eyes and with ever bit.

Ginger Syrup

Prepping for Thanksgiving dinner with this ginger syrup recipe. Make this ahead of time and refrigerate.

Yield/Serving: 2 cups
Prep Time: 5 min.
Cook Time: 45 minutes
Difficulty level is: Easy

• 1 cup of ginger, peeled and half sliced and half grated
• 1 ½ cups sugar
• 2 cups water

1. Peel ginger and grate half and slice the other half.
2. In a medium sized pot bring ginger, sugar and water to a simmer over medium-low heat.
3. Stir frequently until sugar has dissolved and then lower to low heat and simmer for 30 minutes.
4. Using a sieve strain out the ginger pieces and pour into a container and let cool to room temperature and then refrigerate.

• Use ginger for something else if you desire. Candied ginger perhaps
• Use the remaining ginger syrup, for cocktails, tea or anything else you like.

Please Enjoy

My thoughts
This was a very simple recipe and I haven’t made too many types of syrup before; but this one turned out well. The syrup was spicy and tasted very much like ginger. I can’t wait to incorporate this into my Thanksgiving recipe.

Coconut Pepita Pumpkin Pie

Yield/Serving: 1 pie
Prep Time: 10 min.
Cook Time: 90 min.
Difficulty level is: Medium

For Ginger Syrup
• Prepare ginger syrup recipe ahead of time. See recipe above.
For Crust
• 2 cups chocolate crumbs
• ¼ cup unsalted butter, melted
For Filing
• 5 egg yolks
• 2 cups pure pumpkin puree
• ¾ cup coconut milk
• ½ cup brown sugar
• 2 tbsp ginger syrup
• 1 tsp cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• ¼ tsp salt
• 1/8 cup desiccated coconut, toasted
• spicy pepitas
• Coconut flakes
For Meringue
• ¾ cup granulated sugar
• ¼ tsp cream of tartar
• 5 eggs whites
• Drizzle ginger syrup over top of pie

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Have a 9” pie plate at the ready.
2. Stir chocolate crumbs with butter in a medium bowl until moist. Press crumbs into the bottom and up the sides of pie plate. Bake in centre of oven, covered with foil, for 10 min.
3. Whisk egg yolks in a large bowl. Add pumpkin, coconut milk, brown sugar, ginger syrup and spices. Whisk until mixture is smooth. Pour filling over warm crust. Smooth top.
4. Bake in centre of oven, covered with foil for 30 min. Remove foil and continue baking until filling slightly jiggly in the centre, about 20 more min. Transfer to rack to completely.
5. Toast desiccated coconut in a small non-stick frying pan until just browned and set aside.
6. Place pepitas around the outside of the pie followed by the coconut flakes.
6. Using a medium sized bowl and a hand held mixer. Combine ¾ cup granulated sugar and egg white along with ¼ tsp cream of tartar and mix on medium gradually increasing to high speed. Meringue is complete when it becomes stiff peaks.
7. Spread meringue on pumpkin pie in the middle leaving a little bit of the pumpkin pie to show and using your kitchen torch; torch the meringue.
8. Garnish pie with toasted desiccated coconut and ginger syrup and serve.

Please Enjoy

My thoughts
I just loved cutting into a pie and seeing all the layers and the giggle and nothing spilling over. It means I’ve done good and at Thanksgiving this is when your recipes need to be top notch. The flavours came together superbly and I think I won’t be changing my recipe anytime soon.

Ginger Syrup - Candy Coated Culinista

Ginger Syrup – Candy Coated Culinista

Coconut Pepita Pumpkin Pie - Candy Coated Culinista

Coconut Pepita Pumpkin Pie – Candy Coated Culinista

Spiderweb Chocolate Pumpkin Cheesecake Pie

Spiderweb Chocolate Pumpkin Cheesecake Pie - Candy Coated Culinista

This Halloween themed dessert is filled with all the good seasonal ingredients to make it the perfect autumn treat. Also chocolate and cheese never hurts either right?

Yield/Serving: 8
Prep Time: 20 min.
Cook Time: 1hr.
Difficulty level is: Medium

For Crust
• 2 cups chocolate cookies, crumbled
• ¼ cup unsalted butter melted
For Pumpkin Filling
• 3 eggs
• 1- 15oz. can of packed pumpkin puree
• ½ cup (1 can) condensed milk
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground ginger
• 1/8 ground nutmeg
• ¼ tsp sea salt
For Cheesecake Filling
• 8oz. cream cheese
• ½ cup white sugar
• 1 tsp vanilla extract
• 1 egg

For Crust
1. Preheat oven to 350°F.
2. Using a food processor, crumble chocolate cookie crumbs.
3. In a small prep bowl melt the butter using a microwave.
4. Add the butter into the cookie crumbs and combine until evenly coated.
5. Press crumbs into the bottom and up the sides of 9” pie plate.
For Pumpkin Filling
6. In a large bowl, whisk the eggs and add pumpkin puree, condensed milk, spices and combine until smooth.
For Cheesecake Filling
7. Using an electric mixer, with the paddle attachment beat cream cheese until softened, add the sugar and incorporate the vanilla extract and egg.
8. Pour the pumpkin filling into the cookie crust.
9. Pour the cream cheese filling into a piping bag.
Make the Spider Web Design:
10. Pipe concentric circles of cream cheese around the pie.
11. Using a clean knife drag the blade of the knife 8 to 10 lines from the outside of the pie to the centre. (ensure you clean off the knife after each line is made)
12. Bake at 300°F for 60 minutes.
13. Let cool and serve.

Please Enjoy

My thoughts
This tasted amazing from my reviews, but for me I was left disappointed. Towards the outside of the pie it had set, but the interior was still unset even though I gave it a day to set. I thought I was giving the pie enough time and the crust was stuck pretty well to the pie plate also. When I got home I put the leftovers in the freezer and it firmed up much better, so if I had a blast chiller this would have turned out great. I was really hoping for a prettier spider web then what I made, but for my first try at decorating a pie I can’t be too hard on myself, even though I like to be. I think overall the mixture was just a tad too runny and possible a smaller pie tray would help with the soft middle and maybe one less egg and more cream cheese.

Pumpkin Pie

Pumpkin Pie - Candy Coated Culinista

Pumpkin Pie – Candy Coated Culinista

Last year I had 4 Thanksgiving dinners to attend; this is in no way the normal for me it just happened that way and all I knew was it was going to be a busy long weekend. I prepared a full diner for myself and my dad, me and Mr. C, and then desserts for dinner at the in-laws and at my God-Daughters. My youngest God-daughter was Christened on the Sunday prior to Thanksgiving so the reception was Thanksgiving themed of course. I decided to make apple pie and pumpkin pie for the last two dinners. As I will not have too much time and I need some simple but tasty dessert options, these two fit the bill. This was my first attempt at making pumpkin pie, but not pies in general so I used my pie baking knowledge and made me some pies.

Yield/Serving: Makes 3 pies
Prep Time: 10 minutes
Difficulty level is: Easy

• 1 cup sugar
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp mixed spice
• 2 eggs, lightly beaten
• 1 can (15 ounces) Pumpkin Pie Filling
• 1 cup of half & half
• 3 unbaked pastry shells (9 inches)
• Whipped cream or ice cream, optional

1. Preheat oven to 400°F.
2. In a small bowl combine the sugar, salt, cinnamon, nutmeg, mixed spice.
3. In a large bowl lightly beat the two eggs and then add the pumpkin and the sugar mixture.
4. Slowly stir in milk until well incorporated.
5. Pour into pastry shells.
6. Bake at 400°F for 10 minutes and reduce heat to 350°F for 50 minutes longer, or until a knife inserted comes out clean.
7. Cool on a wire rack.
8. Serve with whipped cream or vanilla ice cream if desired.
9. Refrigerate leftovers.

• You can use milk instead of half and half.

Please Enjoy

Mr. C said “The pumpkin pie was delish! The crust was nice and crunchy at the edge without being burnt and the pumpkin filling was soft, moist and tasted wonderful. I couldn’t stop at just one slice!”

My thoughts
Using the one can of pumpkin filling gave me 3 pies. My intentions were to only make two, but I had enough filling for more. This made Mr. C. quite happy as we had what I have coined a “House Pie”.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies - Candy Coated Culinista

Pumpkin Whoopie Pies – Candy Coated Culinista

It’s October and I want some Halloween themed treats. I made these last year for my co-workers at both jobs.

From Whoopie Pies

Yield/Serving: 12
Difficulty level is: Medium

• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp ground cinnamon
• ¼ tsp salt
• 1 cup light brown sugar
• ½ cup sunflower oil
• 1 large egg, beaten
• 1 tsp vanilla extract
• ½ cup canned pumpkin puree
• 1 cup cream cheese
• 4 tbsp unsalted butter, softened
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• ¾ cup confectioners’ sugar, sifted

1. Preheat the oven to 350°F. Line 2-3 large cookie sheets with parchment paper. Sift together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
2. Place the sugar and oil in a large bowl and beat with an electric mixer for 1 minute. Beat in the egg and vanilla extract then the pumpkin puree. Stir in the sifted flour mixture and beat until thoroughly incorporated.
3. Spoon or pipe 24 mounds of the batter onto the prepared cookie sheets, spaced well apart to allow for spreading. Bake one sheet at a time, in the preheated oven for 8-10 minutes until risen and just firm to the touch. Cool for 5 minutes, then using a palette knife transfer to a cooling rack and let cool completely.
4. For the filling, place the cream cheese and butter in a bowl and beat together until well blended. Beat in the maple syrup, cinnamon, and confectioners’ sugar until smooth.
5. To assemble, pipe or spread the filling over the flat side of half the cakes. Top with the remaining cakes.

• Added sprinkles to one side orange & black
• Line with parchment paper if not using whoopee pie pans or bottom will burn.

Please Enjoy

Demographic and palate were key. I found these to be less of a hit at my part-time job where it’s 20 something’s; meanwhile at my full time job these where a hit. Maybe it’s an age thing who knows; but nonetheless the decoration and the time and effort were appreciated. This is when I decided I need a way to C.C. up pumpkins.

My thoughts
I found it hard for the center to get cooked through thoroughly. By the time the middle was cooked the bottom was burnt and I had to trim the bottoms.

%d bloggers like this: