Turning into a Pumpkin

‘Tis the season. Pumpkin recipes abound…

If you are foresighted enough (and have time) to bake and puree the flesh of an actual real-live pumpkin, awesome! Bake it, puree it, and freeze it in half-cup portions–I put them into muffin tins and freeze them, and then take them out and store them all winter to pull out whenever I need some.

And the recipes themselves? Here are a few of my favorite things to do with pumpkin:

Pumpkin French Toast. I tried this last winter, and it’s amazing; give it a shot! Or, similar but different, Pumpkin Eggnog Bread Pudding.

Pumpkin Spice Oatmeal. You can do the overnight steel-cut version, or just put a couple of spoonfuls of pureed pumpkin into your easy microwave oatmeal.

Pumpkin Pie without the Pie. Pumpkin custard is a favorite in our house, and it’s amazingly healthful. We wouldn’t dream of saving it for Thanksgiving–we eat it all winter.

One of my husband’s favorites: Crockpot Baked Pumpkin with Apples.

And of course, Pumpkin Cake is sort of a no-brainer, right? And Pumpkin Gingerbread?

So….bon appetit!





Posted on October 19, 2011, in Uncategorized. Bookmark the permalink. Leave a comment.

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