Fall has always been my favorite season. Along with being able to wear jeans and a sweatshirt with flip-flops, this season brings me three of my favorite things: college football, changing leaves, and pumpkin.
While I’ve never liked pumpkin pie, I’ve found a ton of other ways to enjoy this winter squash.
Pumpkin is the perfect fall vegetable, whether you cook your own or buy the cans from the supermarket. It’s high in lutein and beta carotene yet low in calories for a large serving, making it a nutritional powerhouse and a great addition to a variety of recipes.
8 ways to think outside the pie:
- Stir into cooked oatmeal and add fun toppings like granola, peanut butter or – my favorite – chocolate and butterscotch chips
- Mix into your favorite cookie dough with a pinch of cinnamon
- Stir into plain yogurt with cereal/granola/oats, cinnamon, nutmeg, a pinch of salt, and honey for a filling breakfast or snack
- Make a “pumpkin pie” smoothie or milkshake with pumpkin puree, milk/yogurt/ice cream, cinnamon, ice, and sweetener of choice
- Mix with cream cheese, brown sugar, ginger, cinnamon, and pecans and spread on bagels or toast or use as a dip for ginger snaps and sliced apples
- Blend with cream cheese, brown sugar, cinnamon, and ginger and use as a filling for French toast – perfect for a fall brunch or weekend breakfast
- Blend with sautéed garlic, onions, cream/milk and seasonings for a rich pumpkin soup
- Mix with ricotta cheese, garlic, and sage and toss with hot pasta
With pumpkin, there are tons of possibilities!
Do you have any non-traditional ways of using pumpkin? I want to know!