PUMPKIN RECIPES

I don't love how early it gets dark in November.  I don't like the cold wind that can blow right through a person.  But I do love the warmth and comfort of fall foods!  We especially love pumpkin.  First of all, it's a vegetable, so how's that for healthy! 1 cup of pumpkin has 19% of your daily vitamin C, and 245% of your vitamin A!  It's loaded with important anti-oxidants.   And it's pretty versatile.  I thought I'd share several of our favorite pumpkin recipes....  some we use year round, because we like it that much.  


I don't have pictures of all of these.  That would require me to actually stay home for a few days in a row and cook and bake (which I LOVE) but I haven't been finding the time for... but I'm going to have to!  These are too yummy to pass up.  Oh, and if you've never discovered the bliss of dark chocolate with pumpkin....   you've been missing out.

Pumpkin Chocolate Chip Pancakes

These are light and fluffy and yummy and good for you and a little indulgent too.  I quadruple this and freeze the extras for quick breakfasts because I'm just that lazy.  They defrost nicely in the microwave. 

2 cups flour (I use at least half whole wheat)

2 Tbs packed brown sugar

1 Tbs baking powder

1 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1 1/2 cups milk

1/2 cup solid pack pumpkin

1 egg, slightly beaten

2 Tbs oil

1/2 cup or more semi-sweet chocolate chips

Go ahead and preheat a griddle.  I prefer cast iron, but whatever you're used to is fine.  Then combine all the dry ingredients in a large bowl.  In a separate bowl, combine remaining ingredients and mix well.  Add this to the flour mixture and stir until just moistened.  The batter will be fairly thick.  Add the chips and stir lightly.  The batter is too thin if the chips sink to the bottom.  They should be held in suspension.  

Using a 1/4 cup measure, pour batter onto the hot seasoned griddle.  Cook until the edges appear slightly dry, then flip.  

Pumpkin Swirl Cheesecake

We love cheesecake.  We love pumpkin pie.  So this is the perfect combination.  

3 8 oz packages of cream cheese (we use 1 fat free and 2 low fat)

1 cup sugar, divided

1 tsp vanilla

3 eggs

1 cup pumpkin

1 tsp cinnamon

1/4 tsp nutmeg

dash of cloves

2 cups crushed ginger snaps

1/2 cup chopped pecans

6 Tbs butter

Crush the gingersnaps, add the finely chopped pecans, and add the 6 Tbs of butter.  This is the crust.  Press this into the bottom of a springform pan and 2 inches up the sides.

Beat the softened cream cheese, 3/4 cup of sugar, and vanilla.  Add the eggs.  Reserve 1 1/2 cups of plain batter, then stir the remaining 1/4 cup sugar, pumpkin, and spices into the batter.  Spoon 1/2 the pumpkin batter over the crust.  Use 1/2 the plain batter and drop in dollops.  Repeat the layers and cut through gently with a knife to swirl.  

Bake at 325F for about 55 min, til almost set.  Chill for 4 hours.

Pumpkin Bars

1 cup wheat flour

1 cup of white (you could use all whole wheat)

1 Tbs pumpkin pie spice

1 tsp baking soda

1 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 cup pumpkin

1 egg

2 tsp vanilla

1 cup chocolate chips

Combine dry ingredients.  Beat butter and sugars in a large mixer til creamy.  Beat in pumpkin, egg, and vanilla.  Slowly beat in flour mixture.  Spread in a greased jelly roll pan. Sprinkle the chips on top and bake at 350F for 18-22 minutes.  We get RAVES on these wherever we take them, and they're gone in minutes at home.

Pumpkin Banana Smoothie

This is a super healthy, super tasty breakfast treat.  It'll make 2 adult servings and will stretch further if feeding little ones.  

• 1  cup  low-fat vanilla yogurt
• 3/4  cup  canned pumpkin, chilled
• 1/2  cup  ice cubes
• 1/3  cup  fresh orange juice
• 1  tablespoon  brown sugar
• 1/2  teaspoon  ground cinnamon
• 1/8  teaspoon  ground nutmeg
• Dash of ground cloves
• 1  ripe banana, sliced and frozen
• Dash of ground cinnamon (optional)

I hope this adds to your autumn enjoyment!