With the fall season in full swing, it’s time to start thinking about all things warm, cozy and spooky! We #onthefourtfloor are kicking-off harvest season with a few spooky, Halloween-inspired recipes that’ll make the transition to colder times a breeze. From Halloween-themed soirees to pumpkin carving nights in, spruce up your Halloween evening with a few pumpkin inspired recipes that go beyond your typical PSL.
Something about the fall just screams spice – and if you’re one to embrace that, then this spiced Halloween pumpkin punch may become your new go-to.
You will need…
- 750 ml bottle of spiced rum
- 1 cup orange juice
- 1 cup lemon juice
- 1 cup spiced syrup
- 1/2 cup pumpkin puree
- 2 1/2 cups sparkling water
- cinnamon sticks (for garnish)
For the spiced syrup
- 1/2 cup demerara sugar
- 1/2 cup water
- 6 whole cloves
- 6 allspice berries
- 1 cinnamon stick (broken into pieces)
- 1 star anise pod
- 6 white peppercorns
- 1/2 nutmeg (cracked)
Add the spices to a small saucepan over medium heat – shake the mixture back and forth to ensure the spices don’t burn. As soon as the spices become fragrant, add water and sugar – stir continuously until all the sugar dissolves. Bring the mixture to a simmer then turn the heat to down to low. Let the mixture simmer for an additional 10 minutes and set aside. Once the mixture cools completely, add the spiced rum, orange juice, lemon juice, spiced syrup and pumpkin puree – stir everything to combine. Once combined, pour the mixture through a fine mesh strainer into a large pitcher and chill until ready to serve. Garnish with cinnamon sticks and serve in your favourite festive glasses and enjoy!
Since everyone has decided to go gluten free, dairy free and vegan (thanks Kourt K), we thought it would be great to included these are vegan donuts as a “healthy” alternative to traditional Halloween treats!
You will need…
- 2 ¼ cup unbleached all purpose flour
- 1 ½ tsp baking powder
- 1 tsp Himlayan salt
- ½ tsp nutmeg
- 2 tsp pumpkin pie spice
- 2 Tbsp vegan butter/margerine
- ½ cup organic cane or unrefined white sugar
- 2 eggs worth of egg replacer
- ½ cup vegan sour cream
- ¼ cup pumpkin puree
- Oil for frying
For the glaze
- ¾ cup sifted powdered sugar
- 2 Tbsp maple syrup
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
Mix all of the dry and wet ingredients in two separate bowls (omitting the sour cream and pumpkin puree). Add 1/3 of the wet mixture to the dry mixture until crumbles form. Add 1/2 cup sour cream and 1/4 cup pumpkin puree and mix until fully combined. Cover the batter with plastic wrap and chill in the fridge for a minimum of 1 hour. While you are waiting for the dough to chill – start your glaze! Sift the powdered sugar into a small bowl and stir in the maple syrup and the vanilla extract. Whisk very well until fully combined. Pro tip: if your icing is too thick, add a teaspoon of your favourite non-dairy milk to thin it out! Once your batter has chilled, roll out the dough on a generously floured counter. Heat at least 2 inches of oil in a large pot at 325°F. Shake the excess flour off the donuts before carefully adding them to the hot oil in batches. Beware: do not crowd the donuts – this will lower the temperature of the oil and you will end up with oily cakes! Flip after 20 seconds and remove from heat once the cakes have turned a golden brown colour! Transfer to a cookie rack and let cool. Once the donuts are cool to the touch, dip them into the glaze. Make sure to shake off any extra glaze!
Still confused? Check out The Edgy Veg’s YouTube channel for a step by step video!
If sweet isn’t your thing, this Pumpkin Parmesan Fettuccine Alfredo is the recipe for you! Homemade and packed with flavor, this pumpkin pasta is the perfect combination of sugar and spice and everything nice! Heat olive oil and butter
You will need…
- 2 teaspoons extra virgin olive oil
- 1 teaspoon unsalted sweet cream butter
- 2 Medium garlic cloves (minced)
- 1 1/2 cup unsweetened almond milk (I used vanilla!)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon herbs de provence (or italian seasoning)
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt (or more to taste)
- freshly ground black pepper
- 8oz whole wheat fettuccine noodles (cooked according to package directions)
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup fresh italian parsley (chopped)
- 10-12 fresh basil leaves (cut into strips)
Heat olive oil and butter in a large skillet over medium heat. Whisk in almond milk, pumpkin, herbs de provence, nutmeg, salt and paper and let simmer while the pasta cooks. Right before the pasta is done, drain and immediately pour into the pumpkin sauce. Stir in grated cheese, parsley and basil. Toss until well combined and serve immediately.
Your appetite will thank us!