Quantcast
  • Contact
  • Portfolio
  • Subscribe
  • Recipes
Menu

Set the Table Photography

photography
  • Contact
  • Portfolio
  • Subscribe
  • Recipes
×

Pumpkin Coconut Pancakes

Rachael White September 11, 2015

I clearly remember this time of year in Tokyo. A whisper of autumn was in the air amidst the hot, heavy humidity hovering over the city. People dabbed their faces with handkerchiefs to keep the dripping sweat in check but, because of a devotion to the seasonal calendar, began to wear light jackets and sweaters on their way to work in the morning. 

The intersection of summer and fall was pronounced if you looked for it. You could even see it in the food. In our last apartment (we lived in 3 different places during our 4 years in Japan) there was a yakiimo truck that would pass through the neighborhood selling roasted sweet potatoes. We could hear the strangely melancholy sound of the vendor calling out to anyone who would listen, “yakiiiiiiiimoooo”, as he made his way slowly through the streets.

The potatoes, wrapped in brown paper and served whole, would warm hands and fill tummies as people made their way home at the end of the day. I look for equally special signals at this time of the year in other places now. Here in Colorado, I have begun to identify this transition into autumn by the smell of roasted chiles and the explosion of all the pumpkin-y-things appearing in every grocery store and coffee shop and on every food blog in the land.

Some people try to resist, but I’m not going to. My favorite season only lasts a little while, so I’m going to take full advantage of all it has to offer.

So, here’s my pumpkin-y contribution. I made these pumpkin coconut pancakes last weekend - on one of those clear, crisp mornings - and they were absolute perfection on a plate.

About these pumpkin coconut pancakes:

This recipe is perfect for mornings when you want something a little more nourishing than a plain pancake. I love feeding these to my kids, too, because they get pumpkin (FULL of vitamins) but still the fun of a pancake breakfast. Here are a few other things you should know:

  • You can use whole wheat flour (my fav), all purpose flour, or a combo of both.

  • Depending on the flour you choose to use, you may need to add a bit more liquid to achieve the perfect batter consistency

  • Not all coconut milk is the same! Some cans of coconut milk have more liquid and some have more cream. Adjust your batter by adding more milk vs more coconut milk

  • If you don’t have pumpkin, you can also use mashed banana!

What you need to make Pumpkin Coconut Pancakes:

You’ll want to make sure you have the following ingredients before you get started:

  • whole wheat (or AP) flour

  • sugar

  • spices: ginger, cinnamon, cloves, nutmeg

  • salt

  • eggs

  • canned coconut milk

  • pumpkin puree

  • coconut oil, ghee, or butter

  • coconut flakes (optional)

  • maple syrup

I used a recipe I posted a while back as my guide but made changed it up by using whole wheat flour, coconut milk in place of regular milk and coconut oil in place of butter. Topped with toasted coconut flakes, these pumpkin spiced pancakes are the perfect way to usher in the cooler weeks while gently letting go of summer.

Pumpkin Coconut Pancakes

Ingredients

  • 1 1/4 cups whole wheat flour

  • 2 tablespoons sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon salt

  • 1/8 teaspoon nutmeg

  • pinch of ground cloves

  • 1 cup coconut milk, mixed well until smooth (light or full fat)

  • 1/4-1/2 cup milk or almond milk (see notes)

  • 6 tablespoons pumpkin puree

  • 2 tablespoons melted coconut oil, cooled + extra for cooking

  • 1 egg

  • 1 cup toasted, unsweetened coconut flakes

Instructions

  1. In a large bowl, whisk the dry ingredients together.

  2. Toss the white chocolate ships in with the dry ingredients using a spoon or spatula.

  3. In another smaller bowl, stir the coconut milk, milk, pumpkin, 2 tablespoons coconut oil and egg together.

  4. Gently stir the wet ingredients into the dry ingredients until just combined. The batter should be wet but lumpy.

  5. Heat a skillet over medium heat. Add some coconut oil and swirl it in the pan.

  6. Pour in 1/4 cup batter per pancake.

  7. Cook on the first side until the side facing up begins to dry out around the edges and little bubbles appear on the surface.

  8. Flip the pancake and allow it to cook for an additional 2-4 minutes until the second side is golden.

  9. Serve the pancakes sprinkled with toasted coconut flakes and drizzled with maple syrup.

In Breakfast & Brunch, Kid Friendly Tags pumpkin recipes, pumpkin, breakfast
12 Comments
Healthy-Pumpkin-Muffins-Set-the-Table.jpg

Olive Oil Pumpkin Muffins

Rachael White November 6, 2014

Today was one of those perfect days. Beautiful weather, a happy, super sweet almost-3-year-old, and a morning full of moments that made me want to freeze time. From the aggressive movements of the baby inside of me to the sweet smiles and kisses of my not-such-a-baby boy, I melted over and over again. We passed by a huge Christmas tree while we were out running errands and the icing on the cake moment of the day was watching Riley's face light up as a huge smile spread across his face and he covered his mouth with a very small, chubby, toddler hand. It made me not at all sorry that Christmas is all around us already. Even though the holidays seem to have exploded earlier than ever, I'm still holding on to pumpkin season. These super healthy olive oil pumpkin muffins are the perfect way to indulge without any guilt. These tasty treats are full of vitamin-packed pumpkin, heart-healthy olive oil and are sweetened with maple syrup and honey, which are significantly healthier options than white or brown sugar.

Bonus: they are kid-friendly!

Olive-Oil-Pumpkin-Muffins-Set-the-Table.jpg

This recipe is largely based on the olive oil zucchini muffins Lindsay from Pinch of Yum posted over the summer. (Riley asks for them every time we go to the park. He assumes park time equals zucchini muffin time.) Needless to say, we fell in love with those muffins and I was sure we could create a fall version with pumpkin in place of zucchini. I added a lot of pumpkin spice seasoning plus a little extra cinnamon (I blame being pregnant for that one- I cannot get enough cinnamon), which make these muffins the ideal autumn treat. I can say from personal experience that they are equally delicious with a cup of coffee in the morning as they are with a cup of chamomile tea at night.

Olive-Oil-Maple-Pumpkin-Muffins-Set-the-Table.jpg

If you have been over-indulging in pumpkin spice lattes and baked pumpkin-y things at the local coffee shop and need a sugar break, these olive oil pumpkin muffins are the answer. Heck, you might as well enjoy them with my lighter pumpkin pie latte! Double pumpkin whammy. You're welcome.

Olive Oil Pumpkin Muffins

Makes 12-15 muffins

Recipe adapted from Pinch of Yum's Honey & Olive Oil Zucchini Muffins

  • 1 cup pumpkin purée (canned or homemade)
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup olive oil
  • 1/2 cup maple syrup
  • 1/4 cup honey
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons pumpkin spice seasoning

Preheat the oven to 350 degrees Fahrenheit. Line a regular muffin tin with liners and set aside.

Combine the pumpkin, eggs, vanilla, olive oil, maple syrup and honey in a large bowl. Whisk until smooth.

In another bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon and pumpkin spice seasoning.

Sprinkle the dry ingredients over the wet ingredients and fold until just combined.

Fill each muffin liner 2/3 of the way full of batter. Bake for 15-18 minutes until the muffins have puffed up nicely and developed a light golden crust.

In Breakfast & Brunch, Kid Friendly, Vegetarian Tags baking, fall baking, muffins, pumpkin
4 Comments
Pumpkin-Spice-Oatmeal-Set-the-Table.jpg

Pumpkin Spice Oatmeal

Rachael White October 10, 2014

Lately, I've been trying to make breakfast more of an event. I'm fully aware that once we have a second little one around this may not be possible, but a girl can dream, right? I've been getting up a little earlier than usual, spending time waking up, and then deciding what to make. This keeps me from just tossing anything and everything into a bowl and covering it with milk. Oatmeal is often the first thing that comes to my mind because I can dress it up to fit that day. Yesterday, for example, we woke up to cloudy, cold, rainy skies. Comfort food was all I think of and this time of year that means something pumpkin spiced. This pumpkin spice oatmeal was absolute perfection.

Pumpkin-Spice-Oatmeal-Ingredients-Set-the-Table.jpg

The pumpkin puree I posted the other day just melts into the oatmeal and creates a luxuriously creamy texture that is hard to resist. I sweetened things up with a little maple syrup and added that wonderful, warm cinnamon-spice flavor with a couple teaspoons of pumpkin spice seasoning. Topped with crunchy, protein-packed toasted walnuts, this made a super satisfying breakfast that could honestly pass as dessert. So awesome.

The 5 minutes of complete quiet that happened while I ate this bowl of perfection were sweet, too. And exactly what I needed in the midst of a couple really tricky days. Sometimes being a mom is hard. Not everyone tells you that but I'm guessing its not an easy thing to describe. At least the hard days sometimes begin with a delicious, healthy breakfast so you don't have a complete nervous breakdown, right?

Real-Pumpkin-Spice-Oatmeal-Set-the-Table.jpg

Who knows? The way this week is going this just might end up being my dinner tonight. And that's totally fine with me.

Pumpkin Spice Oatmeal

Ingredients

  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup old-fashioned rolled oats (not quick cooking)
  • 1/3 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons real maple syrup
  • 1/3 cup toasted walnut halves

Instructions

  1. Bring the water to a boil in a medium saucepan. Add the salt, then the oats, and stir. Lower the heat and simmer for 10-15 minutes.
  2. Stir in the pumpkin puree, pumpkin pie spice, and maple syrup. Cook until heated through.
  3. Transfer to two serving bowls, top with the toasted walnuts, and serve as soon as humanly possible.
In Breakfast & Brunch, No Added Sugar, Vegetarian Tags healthy breakfast recipe, oatmeal, pumpkin, recipe, walnuts
10 Comments
Savory-Pumpkin-Butter-Tart-Set-the-Table1.jpg

Savory Pumpkin Butter Tart

Rachael White October 8, 2014

I truly love this time of year. The way the light changes from vibrant summer sun to softer, more golden reflections of fall leaves is absolute perfection. And the cooler air? Yes. Give me more of that. The change in seasons also means more of my favorite foods. Pumpkin spice things, caramelized things, herb-y things...they are all on my radar right now. This savory pumpkin butter tart is now at the top of my favorite-fall-foods list. Creamy pumpkin puree (recipe here) plus some homemade applesauce, pumpkin pie spice, maple syrup and amaretto make a perfect pumpkin-apple butter. Spread on puff pastry and topped with walnuts, caramelized onions and blue cheese showcases the butter's sweet-spicy perfection in a new way.

Sweet-Savory-Pumpkin-Butter-Tart-Set-the-Table2.jpg

This tart would be perfect for anything from last-minute cocktail parties to holiday appetizers alongside a glass of crisp, bubbly Prosecco. You could also turn this into a perfect fall lunch or light supper by pairing it with a simple green salad and a glass of chardonnay.

Sweet-Savory-Pumpkin-Butter-Tart-Set-the-Table1.jpg

I'll be eating this in my backyard while I watch the leaves fall and pile up on the lawn, contemplating when I should ask my husband to start raking. It's gonna be a good time.

Savory Pumpkin Butter Tart

Serves 6-8

Ingredients

For the Pumpkin-Apple Butter:

  • 1 cup pumpkin puree (recipe here)
  • 1 cup unsweetened apple sauce
  • 2 teaspoons pumpkin pie spice
  • 1 cup brown sugar
  • 1/2 cup water
  • 1/4 cup Amaretto
  • pinch of salt

For the tart:

  • 1 sheet puff pastry, thawed according to package directions
  • 1 large onion, halved and thinly sliced with the grain
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 2/3 cup pumpkin-apple butter (pumpkin or apple butter are fine too)
  • 1/3 cup walnut halves
  • 1/3 cup blue cheese crumbles
  • 1 tablespoons thyme leaves

Instructions

  1. Combine all of the pumpkin-apple butter ingredients in a small saucepan, stir to combine and bring to a simmer over medium heat.
  2. Continue to gently simmer until slightly thickened, about 30-45 minutes, stirring often. Transfer to a bowl and set aside to cool.
  3. Meanwhile, preheat oven to 400 degrees Fahrenheit.
  4. On a lightly floured surface, roll the puff pastry out until it measures about 12x18 inches. Roll about half an inch of the pastry to form a raised border. Return the pastry to the fridge to chill for 20-30 minutes.
  5. While the pastry chills, make the caramelized onions by first melting the butter in a large skillet over medium-high heat.
  6. Add the onions and kosher salt and stir until the onions are softened and just beginning to turn golden.
  7. Reduce the heat to medium-low and continue to cook and stir until the onions are a deep golden color, about 20-30 minutes.
  8. Spread the pumpkin butter on the chilled pastry and sprinkle with the walnut halves.
  9. Bake for about 23 minutes or until the pastry is golden brown and firm.
  10. Remove from the oven and sprinkle with the caramelized onions and blue cheese crumbles.
  11. Garnish with thyme leaves and cut to serve.

 

In Entertaining, Vegetarian, Cocktails and Appetizers Tags autumn, dinner party, entertaining recipes, pumpkin, pumpkin recipes
10 Comments
How-to-Make-Pumpkin-Puree-Set-the-Table.jpg

How to Roast a Pumpkin + Pumpkin Puree

Rachael White October 6, 2014

The other day, I was thinking about what it is that makes autumn so wonderful. A little later that day, as I put root vegetables, acorn squash, and apples in my shopping cart, I realized that there is such a feeling of comfort during this season. No matter what the day brings, you can always find a comforting soup, warming cup of tea, a soft blanket, or a pumpkin-spice candle to lift your spirits. Another reason I love fall is because there is always something that need roasting, baking, or braising in the oven that was ignored all summer. I love turning the oven on first thing in the morning when the air is cold in preparation for a day of baking or roasting. Even without knowing exactly what I'm going to make, I set the temperature to 350 F and find something to set on the middle rack.

Today, I roasted a pumpkin to make some puree now that the grocery stores are filled with sugar pumpkins. I love buying 3 or 4 of these little pumpkins to set on the table or in a window sill for decoration. Then, I use them as needed and replace them with things like bowls of apples or winter squash. Multitasking decorations. It's the way to go.

If you've never tried making your own pumpkin puree, I highly recommend it. The process is ridiculously easy and results in a pumpkin puree that is far fresher and more flavorful than anything you'll find in a can.

Here are the easy steps showing you how to roast a pumpkin and turn it into puree!

Cut off the stem:

It is much easier to cut the pumpkin in half if you get rid of the stem, so use a SUPER sharp knife and carefully cut off the 'lid'.

Roasted-Pumpkin-Tutorial-Set-the-Table.jpg

Scoop out the seeds:

Scoop out the stringy pulp and the seeds using an ice cream scoop or a large spoon. Save the seeds if you'd like to toast them, but discard the pulp.

How-To-Roasted-Pumpkin-Set-the-Table.jpg

Roast the pumpkin:

Preheat the oven to 350 degrees Fahrenheit and place the pumpkin halves, cut side down, on a parchment lined baking sheet.

How-to-Roast-a-Sugar-Pumpkin-Set-the-Table.jpg

Bake for 45 minutes or until you can easily pierce the skin of the pumpkin with a fork or a toothpick.

How-To-Roast-a-Pumpkin-Set-the-Table.jpg

Let cool, then scoop:

Let the pumpkin halves cool by setting the baking sheet on a wire rack. When they are cool enough to handle, use a spoon to scoop and scrape the flesh of the pumpkin out of the skin.

Roasted-Pumpkin-How-To-Set-the-Table.jpg

Puree:

Transfer the pumpkin flesh to a blender and pulse until smooth. If you end up with a dry pumpkin, add a tablespoon or two of water to the blender. I typically don't need to add any additional liquid and only do so if absolutely necessary so I can use the puree in baking recipes without any problems.

Pumpkin-Puree-Recipe-Set-the-Table.jpg

And that's all there is to it! Easy. Oh so easy. You can use the puree in anything from pancakes to soup to a homemade pumpkin pie latte.

I'll have more pumpkin recipes for you this week using this puree, so make some ASAP and get ready for some pumpkin deliciousness!

In Kid Friendly, No Added Sugar, Vegetarian Tags autumn, pumpkin, tutorial
3 Comments
Pumpkin-White-Bean-Skillet-Dip-Set-the-Table.jpg

Pumpkin-White Bean Skillet Dip

Rachael White September 15, 2014

We went out for Ethiopian food over the weekend with some friends. Eating out is not something we do very often, thanks to the fact that I'm always cooking something, and when we do go out it is usually to a favorite place that serves something our picky toddler will eat. But this time, there would be no toddlers. No bowls of macaroni and cheese, plates of pizza, or crayons being dropped on the floor every 3 seconds. No. This time, we were having an adult night out at a brand new, interesting restaurant. And it was awesome. I'm now completely obsessed with Ethiopian food and with the woman who owned the restaurant we went to. She was beautiful in every way, from her silvering hair to her twinkling eyes and genuine, child-like smile, she captured my attention from the start. We ate with our hands by scooping up bites of lamb, lentils, and chicken with a piece of injera. Injera is basically Ethiopia's answer to tortillas, crepes, bread, and utensils. It has a flavor similar to sourdough bread and is light and airy yet quite filling. I started thinking about how much fun it is to eat this way and how we don't have nearly enough of that in American cuisine. Then I realized that we do: dip! Chips and dip may be far less romantic, but it's a similar concept, yes? With that in mind, I bring you a delicious, football-worthy dip: Pumpkin-White Bean Skillet Dip.

Pumpkin-Skillet-Dip-Set-the-Table.jpg

That's right. A savory pumpkin recipe has now graced my blog and I am excited about it. Creamy white beans, pumpkin puree, a bottle of Oktoberfest, some onions, garlic, and sage make this dip wonderfully flavorful and healthy. There is a little cheese added at the end but this creamy, satisfying dip is made without dumping in a bunch of sour cream, cheese, or cream. Served with some whole wheat pita chips or whole grain tortilla chips, this is an ideal fall snack.

Pumpkin-White-Bean-Dip-Set-the-Table.jpg

I'm starting to like football season more and more thanks to recipes like this one. But don't tell my husband...

Pumpkin-White Bean Skillet Dip

Serves 4-6

Total time: 20 minutes

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, sliced with the grain
  • 1 12 oz can white beans, rinsed and drained
  • 1 bottle Oktoberfest beer
  • 4 sage leaves
  • 1/2 cup pumpkin puree, unsweetened
  • salt and pepper to taste
  • 4 oz Gruyere cheese, cut into 1/4 inch cubes
  • 1 oz grated parmesan cheese
  • Tortilla or Pita chips for serving
  •  

Instructions

  1. Heat the olive oil in a large cast iron skillet over medium heat.
  2. Add the garlic and onion and sautee until fragrant and just beginning to brown.
  3. Add the white beans and increase the heat to medium high. Cook, stirring gently, until the beans being to brown slightly in places.
  4. Add the beer and sage leaves to the skillet and bring to a boil. Cook until the liquid has reduced by half.
  5. Remove the sage leaves and discard.
  6. Add the pumpkin puree and stir until the liquid has been absorbed, about 2 minutes.
  7. Season with salt and pepper to taste.
  8. Top with the cubed Gruyere and place under the broiler for 5 or 6 minutes until the cheese is melted and golden.
  9. Sprinkle with the parmesan cheese and serve with chips.

 

In Sides + Condiments, Vegetarian, Cocktails and Appetizers Tags easy appetizer recipes, fall recipe, football food, pumpkin
4 Comments
Older →

Search Posts

 

Featured Posts

Summary Block
This is example content. Double-click here and select a page to feature its content. Learn more
Featured
Jul 30, 2025
Cursus Amet
Jul 30, 2025
Jul 30, 2025
Jul 23, 2025
Pellentesque Risus Ridiculus
Jul 23, 2025
Jul 23, 2025
Jul 16, 2025
Porta
Jul 16, 2025
Jul 16, 2025
Jul 9, 2025
Etiam Ultricies
Jul 9, 2025
Jul 9, 2025
Jul 2, 2025
Vulputate Commodo Ligula
Jul 2, 2025
Jul 2, 2025
Jun 25, 2025
Elit Condimentum
Jun 25, 2025
Jun 25, 2025
Jun 18, 2025
Aenean eu leo Quam
Jun 18, 2025
Jun 18, 2025
Jun 11, 2025
Cursus Amet
Jun 11, 2025
Jun 11, 2025
Jun 4, 2025
Pellentesque Risus Ridiculus
Jun 4, 2025
Jun 4, 2025
May 28, 2025
Porta
May 28, 2025
May 28, 2025

Powered by Squarespace