#pumpkin

#pumpkin

Pimenton gives our food its soul. One of the dishes everyone loves back home is espinacas con garbanzos (spinach and chickpeas), which is it's simple, nourishing and full of comfort. At this time of year, however, when the markets are overflowing with sweet pumpkins, I love adding them to the mix, too. Their gentle, autumnal sweetness lifts the spinach and chickpeas beautifully, and they combine to create a dish that we've been serving all month at my restaurant Lolo in south-east London.

These little bites are a staple in my house - the kids love them and they're part of our Eat Cleaner meal. So much better than packaged bars, packed with protein, good fats and slow burning carbs and perfect for the morning, before and after workouts and as an after meal treat. How to make Pumpkin N 'Spice Fit Bite Truffles Ingredients: ½ cups old-fashioned gluten-free rolled oats 1 scoop non-whey protein powder

Butterscotch pudding gets an autumnal makeover with the addition of pumpkin puree and a fluffy, spiced whipped cream topping. This is my pumpkin-butterscotch custard with spiced whipped cream. It's like the butterscotch pudding of your dreams with autumnal spices. The first thing you want to do is make a caramel. It may smell a little burnt, but that's OK. Add the remaining cream and milk, stirring until the sugar dissolves.

This is a rich and tender Bundt cake that uses a whole can of pumpkin purée. A big bowl of pumpkin batter is split in two, one half flavored with a heavy shower of cocoa powder, the rest left bright orange and spiked with a bit of cinnamon. The end result is a cake so beautiful and lofty, it's hard to imagine it was made entirely by hand, no mixer needed.

Add the graham cracker crumbs, brown sugar and cinnamon to a large mixing bowl. Stir to combine. Then pour in the melted butter and stir to combine, making sure the butter is evenly distributed, so all of the crumbs are moist. Grease or spray a 13×9 inch rectangular baking dish with non-stick spray. Pour the graham cracker mixture into the baking dish and press it down evenly into the pan.

In a small bowl, combine cream cheese, 1 egg yolk, 1/2 tsp vanilla, 3 tablespoons sugar, and a pinch of salt till just mixed. This should still be somewhat firm and not soupy. If too loose, place in fridge till needed. In a large bowl, stir together the flour, baking soda, 1/2 teaspoon salt, and pumpkin pie spice. In a medium bowl, combine pumpkin purée, vegetable oil, 3 eggs, 1 1/4 cups sugar, and 1 tsp vanilla.