Sunday, November 20, 2011

It's Pumpkin Season!

I LOVE Fall and I especially LOVE using pumpkin whenever I can. I keep about 4 cans handy at all times. I even feed it to my dogs every day for breakfast. Not only is it a great ingredient but it's also good for you because it's loaded with vitamins A and C, beta carotene, potassium, zinc and fiber. Below I have included a few recipes using pure pumpkin. Enjoy!

Pumpkin Pancakes (makes 6-8)

1 1/2 cups of Mrs. Butterworth's buttermilk complete pancake mix
1/2 cup pure pumpkin
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 cup coconut milk (or any kind of milk you prefer) may have to add a little more depending on how thick you like your pancakes 
1 tbls organic vanilla yogurt 

Mix together and cook as directed. 

Pumpkin Butter

1/4 cup pure pumpkin
1 tbls butter or margarine
sprinkle of cinnamon
sprinkle of pumpkin pie spice
1 tbls honey
sprinkle of sugar 

Microwave for about 30 seconds, stir and enjoy. Refrigerate and use within a week or 2. 

Pumpkin Pie Milkshake

2 scoops Edy's double vanilla ice cream
2 tbls cup pure pumpkin (add more or less to taste)
tsp pumpkin pie spice
add whatever kind of milk you prefer depending on thickness and blend together
top with whipped cream and a sprinkle of cinnamon

Creamy Pumpkin Pie

1/2 cup cold milk
1 pkg (6 servings) Instant Vanilla Pudding
1 tsp pumpkin pie spice
1 cup canned pumpkin
2 1/2 cup Cool Whip
1 ready pie crust

Beat milk, pudding and spice with wire whisk for about 1 minute until thickened
Whisk in pumpkin
Stir in Cool Whip with rubber spatula 
Spread in crust and refrigerate for 2 hours before serving

Apple butter Pumpkin Pie

1 cup apple butter
1 cup pure pumpkin
1/2 cup brown sugar, packed
1/2 tsp salt
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
1/8 tsp ginger
3 eggs, beaten
3/4 cup evaporated milk
9 inch unbaked pie shell
1 egg white, beaten
whipped cream for topping

Preheat oven for 425 degrees and place oven rack on lowest position.

Combine apple butter, pumpkin, brown sugar, salt and spices in bowl
Stir in eggs
Gradually add milk and mix well with electric mixer
Brush pie shell with egg white, coating lightly
Pierce holes in bottom of crust
Pour above mix in bottom of shell and bake for 15 minutes then lower temperature to 350 degrees and bake for 35 minutes or until center is slightly puffed and jiggles slightly when pan is tapped
Cool til slightly warm and serve with whipped cream and cinnamon

Easy Pumpkin Dip

1 cup pure pumpkin
1 cup whipped cream
1 tsp pumpkin pie spice

Mix together and dip graham crackers in as an easy snack! You could also add cream cheese and more pumpkin to thicken it up. 

Pumpkin Corn Muffins

1 box of Jiffy corn muffin mix
add about 2 tbls of pure pumpkin to the other ingredients and make as directed on box

Pumpkin Cupcakes

1 box vanilla cake mix
add about 1/2 cup pure pumpkin, tsp cinnamon, tsp pumpkin pie spice and make as directed on box

Dog's Breakfast

1 tbls pure pumpkin
1tbls canned Chicken Soup for the Dog Lover's Soul Adult formula

Put in microwave for 15 seconds and then add less than the regular serving of Chicken Soup for the Dog Lover's Soul Adult dog food

1 comment:

  1. Yummy!! I'm thinking of making a pumpkin dessert for Thanksgiving :)