Kid's Monthly Cooking Class Recipes ~ Pumpkins


  • Pumpkin French Toast

  • Pumpkin, Kale and Corn Pot Stickers

  • Pumpkin Energy Bites

  • Pumpkin Mac n Cheese

Pumpkin French Toast


  • 4 eggs
  • ½ cup pumpkin puree
  • 1 teaspoon of cinnamon
  • ½ teaspoon ground ginger
  • 8 slices of whole wheat bread
  • Butter
  • Maple syrup to taste


Whisk together the first four ingredients in a large bowl. Dip each slice of bread into the mixture coating each side. In a large frying pan melt a small amount of butter and gently fry each side of the bread until golden brown and the egg is cooked. Serve warm with butter and maple syrup

Pumpkin, Kale and Corn Potstickers


  • 1½ cups chopped kale, stems removed
  • 2 tbsp oil
  • ½ tsp grated fresh ginger
  • 1 clove garlic, crushed
  • 3 cups roasted pumpkin
  • 1 cup corn
  • 4 tablespoons chives, minced
  • ¼ tsp salt
  • 2 tsp soy sauce
  • 1 pkg dumpling wrappers
  • ¼ to ⅓ cup water


In a large pan add oil, garlic, ginger and kale. Cook kale until soft and about half its original size. Mix together kale, pumpkin, corn, onion, salt and soy sauce and set aside.Lay out a wrapper on working surface. Mound 2 tsp filling in the centre of the wrapper. Brush the outside border of the wrapper with water, fold over into a half-circle and press around edge to seal. Roll dumpling so the sealed edge is at the top and pinch several pleats at either end of the sealed edge to create a pouch shape. Repeat with remaining wrappers and filling. In a large pan, gently fry dumpling in a small amount of oil until golden brown.


Pumpkin Energy Bites


  • 8 oz. (about 1 packed cup) chopped dates
  • 1/4 cup honey
  • 1/4 cup pumpkin puree
  • 1 Tbsp. chia seeds or flax seeds
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • pinch of salt
  • 1 cup old-fashioned oats (dry, not cooked)
  • 1 cup toasted coconut flakes
  • 1 cup toasted pepitas (pumpkin seeds)


Combine the dates, honey, pumpkin puree, chia (or flax) seeds, cinnamon, ginger, nutmeg and salt in a food processor, and pulse until smooth and combined. Transfer the mixture to a large bowl, and stir in the oats, coconut flakes and pepitas until evenly combined. Cover and refrigerate for at least 30 minutes.Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls.

Pumpkin Mac n Cheese


  • 5 cups of roasted pumpkin cubes
  • 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
  • 2 cups milk
  • Pinch of freshly grated nutmeg
  • 1 pinch of cayenne pepper
  • 1 tablespoon coarse salt
  • freshly ground black pepper
  • 1.5 pounds elbow macaroni (chef will have cooked already)
  • 3 cups extra-sharp cheddar cheese, finely grated
  • 1 cup Parmesan cheese, finely grated
  • 6 tablespoons fine breadcrumbs
  • 1 tablespoon olive oil
  • 1 cup ricotta cheese


Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 7 minutes. Remove from heat. Blend contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Lightly coat a 8-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.

Bake until lightly browned and crisp on top, about 10 minutes. Serve immediately.


 Urban Harvest Landscape