Pumpkin Recipes: Easy & Yummy

Along with autumn comes tons of great, seasonal foods. I'm always excited to take advantage of the great Fall foods like pumpkins, squashes, and apples. They taste best when they are in season and fresh.

These pumpkin recipes are easy to make. You will enjoy watching the trees change colors while munching on these tasty treats. Plus, pumpkin contains a lot of Vitamin A and Potassium, while remaining low in calories--making it quite a nutritional power punch.

Did you know that pumpkins are 90% water?

You can use fresh or canned pumpkin in these recipes. I provide measurements for indiviudal spices, but feel free to substitute them with Pumpkin Pie Spice (I often do).

We don't eat pancakes too often because we consider them a special treat. Once October hits, though, I make sure to only make these great pumpkin pancakes. They are easy to prepare and, here's the pun, they go like hotcakes!

• 1 1/4 cup whole wheat flour
• 2 tbs. raw sugar

• 2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 1/8 tsp. nutmeg
• pinch ground cloves
• 1 cup milk
• 6 tbs. canned pumpkin
• 2 tbs. butter, melted
• 1 egg (or 1/4 cup of egg subsitute)

Directions:

1. Whisk together the dry ingredients until they are thoroughly combined.
2. In another bowl, combine the milk, pumpkin, butter, and egg.
3. Fold pumpkin mixture into dry ingredients.
4. Measure out 1/4 cup of batter for each pancake. Cook on heated, greased griddle, about 3 minutes on each side.

This recipe makes 8-10 delicious pancakes. Serve with butter and syrup.

This treat is easy to make. It is made with two great seasonal foods: pumpkin and cranberries. You can enjoy this warm or chilled, at breakfast or dessert, with the family or for a party.

***If you don't want to use canned pumpkin, you can use cooked pumpkin that has been pureed.

***Add a bit of pumpkin puree to your oatmeal in the morning, with a dash of cinnamon.

***Make your favorite pumpkin recipes on days when you have guests dropping by: your house will smell delicious.

Ingredients:

• 2 cups milk (soy or regular)
• 2 tsp. vanilla extract
• 1/4 cup instant tapioca pearls
• 1/4 cup cornstarch
• 1/2 cup brown sugar, or to taste
• pinch of salt
• 1 -15 ounce can pumpkin
• 2 cups dried fruits (cranberries, raisins, apples, cherries, etc.)

Directions:

1. Combine 1 1/2 cups milk and vanilla in a saucepan, and stir in tapioca pearls.

2. Whisk together remaining milk with cornstarch, until well mixed. Stir into tapioca mixture. Let sit 5 minutes.
3. Heat milk mixture over medium heat, stirring constantly. Pudding will begin to thicken after about 7 minutes.
4. Once it begins to thicken, whisk in sugar and salt. Continue stirring to avoid lumps.
5. Stir in pumpkin and dried fruit. Continue cooking, still stirring, for another 2 minutes. Remove from heat.
6. Serve warm, or refrigerate until ready to serve.

This recipe serves six.

I'm a soup lover, I cannot lie, and this soup is truly great. The recipe calls for beer, but remember that some of the alcohol remains even after cooking. If you are cooking for guests, make sure nobody has any health conditions that keeps them from consuming even the tiniest amounts of alcohol. You can always substitute the beer with apple cider.

• 4 cups pumpkin puree (canned or fresh)
• 1 cup vegetable broth
• 1 1/2 cups beer, ale, or apple cider
• 1 cup onion, chopped
• 2 tbs. butter
• 1 tsp. salt
• 3 cloves garlic, crushed
• 1 tbs. Worcestershire sauce
• black pepper, to taste
• cayenne pepper, to taste
• 1 cup cheddar cheese, grated

Directions:

1. Using a blender or food processor, puree together the pumpkin and broth. Combine this with the beer in a heavy saucepan. Heat to boiling point, partially cover, and let simmer.
2. Meanwhile, saute onions and garlic with salt in the butter. Cook on very low heat until the onions are well done (a bit brown).
3. Add the onions, scraping pan well, to the simmering pumpkin mixture. Add remaining seasonings and cheese.
4. Stir well, until cheese has melted. Let simmer, partially covered, another 25 minutes. Serve.

This recipe serves four.

This is an easy bread recipe. Not only will it make a great snack on a crisp, Autumn day, it will also leave your house smelling like a bit of heaven.

This recipe calls for 2 cups of sugar, but I usually only use one. I like to bring more attention to the pumkin flavor than the sweetness. I'm leaving the ingredients as two cups because I know a lot of people like to bake sweet treats during the holidays, but feel free to cut back on the sugar!

Ingredients:

• 2 cups sugar
• 1 cup applesauce
• 4 eggs (or egg substitute)
• 3 1/3 cups whole wheat flour
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 2/3 cup water
• 1 -15 ounce can pumpkin

Directions:

1. Grease two loaf pans, set aside. Preheat oven to 350°.
2. In large bowl, beat together sugar and applesauce. Add eggs and beat well. Set aside.
3. In a large bowl, combine dry ingredients. Alternately add flour mixture and water to sugar mixture. Beat after each addition until just combined.
4. Beat in pumpkin, spoon batter into prepared pans.
5. Bake for 55 to 65 minutes, until a toothpick comes out clean.
6. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

This recipe makes 2 good sized loaves. They make great gifts, or you can freeze some for another occasion.