(note: halve the recipe if using a 15 ounce can of pumpkin puree)

INGREDIENTS

* 1 (29 ounce) can pumpkin puree
* 3/4 cup apple cider
* 2 teaspoons ground ginger
* 1/2 teaspoon ground cloves
* 3/4 cups white sugar
* 2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg

DIRECTIONS

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.

Ingredients

1 large ripe but firm pear, peeled and thinly sliced
1 teaspoon plus 1/3 cup all-purpose flour, divided, plus additional for dusting
2 tablespoons sugar, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/3 cup whole-wheat pastry flour
1 tablespoon cold unsalted butter
2 tablespoons canola oil
1-2 tablespoons cold water

Directions

1. Preheat oven to 375 degrees F.
2. Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.
3. Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.
4. Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.
5. Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.
6. Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.

1 cup uncooked long-grain brown rice
2 1/4 cups vegetable broth or water
1 bay leaf
2 cups shredded spinach leaves
1/2 cup finely sliced scallions
1 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tablespoon chopped fresh tarragon
1/8 teaspoon freshly grated nutmeg

Combine the rice, broth, and bay leaf in a sauce pan and bring to a boil. Reduce the heat and simmer, covered, for about 35 minutes, until all the liquid is absorbed. Set aside. In another saucepan, stir the spinach over medium heat until it begins to wilt. Mix into the rice. Fold in the scallions, parsley, basil, tarragon, and nutmeg just until mixed.