Carrot and pumpkin soup
I cook carrots with pumpkin, chicken broth, onions, and some butter until the carrots are tender. Then I puree the entire mixture. I sometimes add coconut milk or half and half. I top it all off with some chopped walnuts.
Variations
Curried version: I also add curry powder to give a different flavor.
Other substitutes: yams, butternut squash, pear
I saw a version made with pear but I haven't tried it yet.
Pumpkin bread
2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding
4 large egg whites
3 cups all-purpose flour (Note from Sarah: You could also use whole wheat)
2 teaspoons ground cinnamon (Another note from Sarah: I'd also add more spices, like cloves (just a pinch) and nutmeg)
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips (optional)
Cooking spray
Preparation:
Preheat oven to 350°. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips, if using.Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.
Pumpkin Latte
Make it as you like: 1 c. coffee, 2 c. milk, 2 T. vanilla syrup, 1-2 T. canned pumpkin, and pumpkin pie spice. I enjoy cinnamon and nutmeg. Blend together and heat thoroughly. Enjoy!
Pumpkin Spiced Whoopies
(my favorite!)
- 1 cup canned pumpkin
- 1/3 cup butter, softened
- 1 package 2-layer-size spice cake mix
- 2 eggs
- 1/2 cup milk
- 1 recipe Marshmallow-Spice Filling (see recipe below)
Directions
1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.
2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.
Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.
Pumpkin Dip
(I love eating gingersnaps with this dip)
blend all the ingredients, chill for at least an hour before serving.
| 2 cups | Pumpkin Puree- canned or fresh |
| 1 cup | Brown Sugar |
| 1 Tsp. | Ground Cinnamon |
| 1/2 Tsp. | Ginger |
| 1/2 Tsp. | Nutmeg |
| 1 Package | Cream Cheese, softened |
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