Pumpkin Garlic Hummus

1/4 tsp. garlic powder
15 oz. chickpeas, drained and rinsed (also known as garbanzo beans)
1/2 cup pumpkin puree
1 tbsp. pure maple syrup
1/4 tsp. ground nutmeg
1/4 tsp. sea salt, plus more to taste

Place all ingredients into the bowl of a food processor and process until smooth.
Try it with apple slices, carrots, celery, pita chips.

Pumpkin Bars

4 eggs
1 2/3 c sugar
1 c vegetable oil
1 can (15 oz) pumpkin puree
2 c flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Preheat oven to 350 degrees.
In a bowl, beat eggs, sugar, oil & pumpkin.
In a separate bowl, combine flour, cinnamon, baking powder, baking soda, & salt
Gradually add to pumpkin mixture, mixing well in between adding dry mixture into batter.
Lightly coat jelly roll pan with cooking spray and pour in mixture.
Bake at 350 degrees for 25-30 minutes.
Cool completely before frosting.
**These can be cut before frosting into rectangular or square bars, or after, frosting the entire cake as a whole first.

Cream Cheese Frosting
1 pkg (8 oz) cream cheese, softened
1/4 c butter, softened
1 tsp vanilla
1/2 pkg powdered sugar (about half of a 2 pound bag)

Beat ingredients together in small bowl until smooth.
Spread on bars.

**These are delicious the first day, but the second day they are my absolute favorite! That
pumpkin flavor really starts to come out & they become even more moist (especially if they are
kept covered)!

Pumpkin Chicken Enchiladas

Chicken Filling:
2 Tablespoons Butter
1/2 c Red Onion, Diced
1/3 c Red Bell Pepper, Diced
3 c Cooked Chicken, Shredded
1/2 c Grated Cotija Cheese, Divided
Salt And Pepper, to taste


1 whole Jalapeno, Seeded and Minced
2 cloves Garlic, Peeled and Minced
1 c Pumpkin Puree
1 tsp Chili Powder
1/2 tsp Cumin
1/4 tsp Dry Oregano
1/2 c Chicken Broth

8 whole Small Corn Tortillas (or Corn-Flour Tortillas)
1 c White Cheddar Cheese, Grated
Green Onions, For Garnish
Fresh Cilantro For Garnish
Preparation Instructions
Preheat the oven to 425ºF.
Melt butter in a skillet over medium heat. Add onion and bell peppers. Sauté the onions and peppers until soft, about 5 minutes.
Place shredded chicken in a large bowl. Add sautéed onion and peppers, ¼ cup of Cotija, and salt and pepper to taste. Mix to combine and set aside.
Place the minced jalapeño and garlic in a food processor. Add the pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine.
Pour 1 cup of sauce in the bottom of an 8×13 baking dish. If using regular corn tortillas, heat the tortillas in the microwave for 45 seconds, until they are warm and pliable. No need to do this step with corn-flour tortillas. Spoon about 1/4-1/3 cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the pan, seam side down.
Pour the remaining sauce over the tortillas. Top with grated cheddar, remaining ¼ cup Cotija, and bake for 25-30 minutes, or until cheese is melted.
Garnish with green onions and chopped cilantro.