It’s the First of October, temperatures are cooler and fall-like, and that means it’s now acceptable to showcase pumpkins! Pumpkins are the quintessential sign of autumn. They invoke memories of hayrides, pumpkin patches, leaves changing color and delicious smells wafting from the kitchen. ‘Tis the season to make some new pumpkin-scented memories with these easy and delicious recipes.
Like other types of winter squash, pumpkin is rich in beta carotene, an antioxidant and form of Vitamin A. While it is best known for its presence in sweet treats, pumpkin is low in calories and a good source of potassium, fiber, and Vitamin C. In baking, pumpkin puree can often be substituted for oil to provide moisture (as can applesauce) to save on fat, and increase nutrients.
Do you find yourself running to Starbucks Coffee more often at this time of year for their Pumpkin Spice Latte? We found a DIY Pumpkin Spice Latte recipe on TheKitchn.com that will save you a trip to the coffee shop. In a saucepan combine 2 c. milk (soy, 2%, whole, etc.), 2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup and 2 tablespoons sugar or sugar substitute (you can halve this amount to your taste) and cook on medium heat, stirring, until steaming. Remove from heat, stir in 2 tablespoons vanilla extract and ½ tsp. pumpkin pie spice (or a blend of nutmeg and cinnamon), transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, whisk the mixture really well with a wire whisk. Pour into a large mug or two smaller mugs. Add 1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don’t have an espresso machine) on top. If you like, you can top it with whipped cream and a few dashes of pumpkin pie spice.
Because a second recipe makes this post twice as nice, here’s a Pumpkin Bread recipe from Lauren Miller, one of our faithful readers in Gunter, Texas. Oh, wait, she said that it’s her family’s recipe and she’s not giving it up. What about Stacey’s Grandmother’s recipe? Yeah, you’re not getting that either. But Cooking Light and Sunset have a couple of delicious recipes, so try those out and let us know how you like their takes on this seasonal treat!
What are your favorite pumpkin recipes? And what recipes will you absolutely never give up to anyone outside of family? Please leave us comments!
How Stacey Got the Shot:.At the Penn Quarter Farm Market with the ‘kit lens’ at 55mm, f/5.6 in 1/60 second at ISO 400.
We make pumpkin chocolate chip cookies every year around this time. Although they look like traditional cookies, they actually have the texture of cake–moist and dense. I’m sure I’ll probably post the recipe on our blog in the next month or so.
Also, as a kid, my mom would always make some kind of hearty, comforting soup and would serve it in a big pumpkin before we went out trick-or-treating on Halloween. I always thought that was really neat.
Nice bokeh, Stacey!
I love to make this pumpkin curry soup this time of year:
http://allrecipes.com/Recipe/Curry-Pumpkin-Soup/Detail.aspx
And I’d love to try this recipe for pumpkin flan, ever since I saw the idea on one of my client’s menus:
http://www.foodnetwork.com/recipes/pumpkin-flan-recipe/index.html
*love* the pumpkin shot and the post :):):) you guys really rock-
Thanks for the informative post! My sister is going pumpkin picking this weekend, so I’m looking forward to making more pumpkin recipes. I did just make this pumpkin pie cake for my friend’s birthday, and it turned out great! http://www.jessicasdinnerparty.com/2009/09/pumpkin-pie-cake/
I would love to try pumpkin chocolate-chip cookies, oh my…going to try out the pumpkin bread recipes. You should allow us to post up our food pics if we make a recipe from your posts…well that is before we consume the yummies. 🙂
Here’s my family’s Pumpkin Bread Recipe.
Always been a winner and is sooo easy to make…
PUMPKIN SPICE BREAD
1 3/4 cups flour
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 tsp. baking soda
1 tsp. cinnamon
1/8 tsp. ground cloves
1 1/2 cups sugar
1 egg – beaten
1 cup unseasoned pumpkin ( NOT pumpkin pie mix!)
1/2 cup melted butter or margarine
1 cups raisins
Directions:
Grease loaf pan lightly with crisco or any oil spray and dust with flour.
set aside.
Sift first 6 ingredients together.
Add sugar and mix well.
Mix egg, pumpkin, and raisins together.
Add melted butter.
Gently combine wet and dry ingredient mixtures.
Do not beat.
Place batter in loaf pan.
Bake at 350 degrees for 55 minutes to 1 hour 10 minutes – tester should come out clean.
Do not over bake.
This can also be made in individual loaf pans so each person can be served an entire loaf on their bread dish, or in regular or mini muffin pans. Just adjust the baking time accordingly.
Enjoy – this is always a treat!!!