Burnaby Community Kitchens

Prep Time 20 mins Cook Time 20 mins Total Time 40 mins   Ingredients 1 tablespoon olive oil 1 onion , chopped 4 cloves garlic , minced 1 cup pumpkin puree , from the can or homemade 1 cup tomatoes , from the can 1 cup vegetable stock or water 1/4 cup coconut milk 15 oz black beans , from the can, rinsed and drained 7.5 oz garbanzo beans , from the can, rinsed and drained 2 tablespoons red curry paste (use less or more of the paste, depending on how spicy it is, and then add more, to taste) 3 tablespoons honey or, use agave nectar or maple syrup for vegan version salt and pepper 2 cups cooked quinoa Instructions In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft. Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable sto...

yield: 2 pies This is a Fall favourite that is easy to make. Ingredients: 2 cups cooked pumpkin 2/3 cup firmly packed brown sugar 2 teaspoons cinnamon ¾ teaspoon nutmeg 2-3 large eggs 2 cups milk or heavy cream 2 pre-made pie shells/crusts Directions: Preheat oven to 425° F. Put first six ingredients into a large bowl.  Combine well. Pour pumpkin mixture (custard) into your pie shells. Put into oven and bake for 15 minutes at 425° F.  Turn heat down to 350° F and bake for another 45 minutes. Enjoy! Variations: Pour pumpkin mixture into a baking pan and don’t use a crust.  Bake as directed.  This will make a nice pumpkin custard. It’s easiest to use canned pumpkin,  however, you can take advantage of the fresh pumpkin and squash available in the Fall. Simply cook some fresh pumpkin and/or squash and mash it for this recipe. To make little pumpkin tarts, pour the pumpkin mixture into 40 pre-made tart shells and place onto a baking sheet.  Bake at ...