If you love pumpkin, this blog is for you. If you like it but are not sure what to do with it or if you’re not sure you like it but want to know what to do with it, HOLD ON! I’m sharing some of my favorite secrets. The 5 yummy possibilities for using pumpkin that are so good, even those who aren’t obsessed with the divine squash will fall madly in love!
Question: “What do you get when you drop a pumpkin?” Answer: “SQUASH!”
Before you jump over to the kitchen, let’s be clear on what’s so good about pumpkin.
- It’s high in anti-oxidants and carotenoids
- Low in carbs (not that we’re counting when it comes to naked food)
- Great source of fiber
- Wowsa potassium (move over bananas)
There are many more health benefits to be gained from this winter squash and much more to learn about the pumpkin. If you are curious about size, shape, names, growing, storing and any and ALL ABOUT PUMPKINS stuff, I invite you to check out this pumpkin site.
PURPLE OR ORANGE? What kind of pumpkin should you use?
FYI: There are no purple pumpkin. (sign)
IF YOU HAVE LOTS OF TIME IN THE KITCHEN… Throw one in the oven. Click here to learn an easy way to bake a whole pumpkin – whole!
IF YOU WANT QUICK AND EASY… Open up a can. My favorite brand is “Farmers Market” .
This stuff is sweet! Even if you eat it straight out of the can, it’s a tasty treat.
[bold_title]#1 PUMPKIN OAT JAR[/bold_title]
This recipe if great for a GRAB and GO breakfast. Prepare this overnite oat jar while you’re cleaning up your dinner dishes and in the morning when you awake, it will be all ready for you to start your day in an awesome way. Your body will thank you!
- 1/4 steel cut oats
- 1/4 c pumpkin puree
- pumpkin pie spice (or cinnamon, nutmeg or any combo of fall spice that you love)
- 1 tbsp chia seed
- 1/2 cup blueberries
- 3/4 cup almond milk
- 1 chopped date
HOW TO MAKE IT:
Mix all of the above ingredients in a jar and put in refrigerator overnite. In the morning the oats will be soft and the chia will have expanded making this oat jar the consistency of a yummy pudding.
[bold_title]#2 PUMPKIN BREAKFAST COOKIES[/bold_title]
- 1 cup pumpkin puree
- 2 cups oats (ground into flour in a blender)
- 1/2 c raisins
- 1/2 cup crushed pecans
- 1 tbsp vanilla
- 1/4 cup shredded coconut
- 1 tsp cinnamon, nutmeg or pumpkin pie spices
HOW TO MAKE THEM:
Grind regular uncooked oats in blender until it makes a flour consistency. Add to bowl and mix in pumpkin. Continue adding rest of ingredients. Drop by tbsp onto greased cookie sheet and bake at 350 for 6 minutes. Remove from oven and using the bottom of a glass, flatten the cookie down. Place tray back in oven and continue for another 4-6 minutes until done. These are great frozen. I like to take 2 -3 and wrap in single baggie as one GRAB and GO breakfast or designated treat.
[bold_title]#3 PUMPKIN PANCAKES[/bold_title]
- 1/4 cup pumpkin puree
- 1/4 cup regular (uncooked) oats
- 4 egg whites
HOW TO MAKE THEM:
Mix 4 ingredients in blender until blended to the consistency of smooth pourable batter (depending on the size of your egg, you may need to add a drop of water to thin out the batter)
Pour onto hot griddle. This recipe makes 3 medium sized cakes and is one serving size. Spread each cake with coconut cream (or grass fed butter) and top with warmed blueberries and chopped walnuts.
[bold_title]#4 PUMPKIN HOT SMOOTHIE[/bold_title]
[bold_title]#5 PUMPKIN MUFFINS[/bold_title]
I am not even kidding. These are so friggin’ easy to whip up, it’s ridiculous. (ridiculous in a good way!)
- 1/2 cup pumpkin puree
- cup almond flour
- 1 egg
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1/2 tbsp coconut oil
- 1/2 tsp baking soda
HOW TO MAKE THE MUFFINS:
Pour 1/4 cup mixed batter into paper cup or tins. You will get 5-6 muffins out of this recipe. Bake at 350 for 12 minutes or until muffin sets up.
Enjoy and I’d love to hear about what you’ve concocted with your pumpkin. Feel free to comment here and post your pictures on facebook.
Oh-la-la… how could I forget sharing this amazing pumpkin cheese-cake. Get the recipe here.
Enjoy your pumpkin!