PEI Liquor Celebrate Fall 2025

Buttery Pumpkin Bread From page 24 Serves 12-16 • 1 3/4 cups all-purpose flour • 1 tablespoon pumpkin pie spice • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • 1/2 teaspoon baking powder • 3/4 teaspoon fine sea salt • 1 cup granulated white sugar • 1/2 cup packed light brown sugar

Creamy Pumpkin Gnocci From page 20 Serves 4 • 16 oz gnocchi, store-bought or homemade • 2 tbsp olive oil • 1/2 yellow onion, chopped • 1 small red bell pepper, chopped

6. Cool. Transfer the pan to a wire baking rack and let the bread cool for 10 minutes. Then run a knife around the edges of the bread and carefully invert the bread onto the wire baking rack to continue cooling for 5-10 more minutes. Then slice, serve and enjoy!

• 2 garlic cloves, minced • 1 cup pumpkin purée • 1/2 cup coconut cream • 1 tbsp white miso paste • 1 tsp maple syrup • 2 tsp balsamic vinegar • 2 tbsp sage, chopped

• 1/2 cup melted butter • 1 cup pumpkin purée • 2 large eggs • 1 teaspoon vanilla extract

Directions

Directions

1. Prepare oven and bread pan. Heat oven to 350°F. Line a 9 x 5-inch bread pan with parchment or mist with cooking spray. 2. Mix the dry ingredients. In a medi um mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, cinnamon, baking powder and salt until combined. Set aside. 3. Mix the sugars and wet ingredients. In a separate large mixing bowl, whisk together the granulated sugar, brown sugar and melted butter until evenly combined. Add in the pumpkin purée, eggs and vanilla and stir until evenly combined. 4. Combine the wet and dry ingredi ents. Add the dry ingredients to the wet ingredients and stir until they are just combined and no dry streaks remain. (Try to avoid over-mixing!) 5. Bake. Pour the batter into the prepared bread pan, and smooth the top of the batter so that it is even. Bake for 50-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.

1. Heat the oil in a large skillet over medium heat. When shimmering, add the onion and cook for 5-8 minutes or until translucent. Add the garlic and red pepper. Cook for another 3-4 minutes, until the pepper has softned. 2. Transfer the vegetables to a high speed blender along with the pumpkin puree, coconut cream, miso and maple syrup. Blend until smooth and creamy. Pour the sauce back into the skillet. 3. Bring a large pot of salted water to a boil. Cook gnocchi according to the package instructions. If using homemade, boil for 2-3 minutes, or until they rise to the surface of the water. Use a slotted spoon to transfer the gnocchi into the skillet, reserving the cooking liquid. 4. Gently heat the gnocchi in the sauce until warmed through, adding up to a cup of cooking liquid to thin. Remove from the heat and stir in the chopped sage and balsamic vinegar. Serve warm.

Honey Roasted Carrots From page 22 Serves 4

• 8 medium carrots, peeled • 3 tablespoons olive oil • 1/4 cup honey • Salt and ground black pepper to taste

Directions

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). 2. Place whole carrots in a baking dish and drizzle with olive oil; toss until carrots are completely covered with oil. Drizzle honey over carrots, then season with salt and pepper; mix until well coated. 3. Bake in the preheated oven until carrots are just tender, about 30 minutes, or longer if you prefer softer carrots. Serve hot and enjoy!

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CELEBRATE FALL 2025